Monday, October 29, 2007
I'm really sleepy, so this post is not going to be too long. The Red Sox won!! Before they won in 2004, I had only hoped that I would live to see one championship. Just before I died. That's all I thought I could hope for. Never in a million years did I think I would live to see two. You just never know. It's strange having them winning so much. Nice but strange. Well, being on the T will be so much nicer now. There will be a lot of good vibes spilling over for the next few weeks.
And speaking of red. This post is my entry for the Garden-Cook Event on Paulchen's Blog. This month's theme is cranberries.
Quincy is not far from cranberry country. When I was a kid, my parents took me and my brother on a tour. I had planned to drive down and do another tour, take some pictures and get some freshly harvested cranberries. Well, it didn't happen, but I've had cranberries on my mind. When I saw this event, I thought I would be fun to participate. I bought some dried cranberries from the store, which taste really good sprinkled on cereal or mixed in yogurt. I also used them in another recipe that I'll be telling you about within the next week or so.
For this blog event, I wanted to use pumpkin too, so I adapted this recipe called My mother's pumpkin chocolate-chip cookies from The Boston Globe. I used cranberries in place of chocolate-chips and substituted some wheat flour for regular flour.
Cranberry Pumpkin Cookies
2 cups all-purpose flour
1/2 cup wheat flour [*correction* It should be 1/3 cup wheat flour.]
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup unsalted butter (melted)
1 1/2 cups sugar
1 cup canned pumpkin
1 tsp. vanilla extract
3/4 cup dried cranberries
1/2 cup chopped walnuts
In a large bowl, use a wooden spoon to combine butter, sugar, egg, vanilla, and pumpkin. Stir in flours, salt, soda, powder and spices. Add cranberries and nuts and stir until combined.
The original recipe is supposed to make about 3 dozen cookies. I was getting ready to watch the Red Sox play tonight before I baked these, so I wanted to finish quickly and just made four large cookies. I'm saving the rest of the cookie dough to bake tomorrow, or whenever I get a chance. I scooped out a 1/4 cup of cookie dough for each cookie and baked for 15 minutes in a 350 degree oven on a cookie sheet.
These cookies are delicious! They are very cakey though and rise a good deal. I may try them with half as much baking powder and soda next time. I usually prefer cookies that are flatter and on the chewier side. Let me know if you try these. Enjoy! And congratulations Red Sox!!!!
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