Cookies!

My summer has been comprised of a lot substance. I think that is a good way to descibe all the "firsts" it has provided me, all of the ups & downs, and all of the interaction--with family, old friends, new friends and God. From my summer experiences could come an endless amount of inspiration for this blog. And I just may run with that. Although summer was rich, it lacked in two areas that have their flames rekindled tonight--blogging and baking! So for the first post of my summer, we will make some healthy cookies :)

These cookies are inspired by Wholegraingourmet.com; however, I made some changes to the original recipe:

Oatmeal Pumpkin Drops
1/2 c. extra virgin olive oil
1 egg plus 1 egg white
1 t. vanilla
1 T. pure maple syrup
1 c. pumpkin
1/2 c. white sugar
1.5 T. pumpkin pie spice
1/2 t. salt
1/2 t. baking powder
1/4 t. baking soda
1.5 c. whole grain flour
2 c. rolled oats

Preheat oven to 350 degrees. Mix dry ingredients (white sugar to whole grain flour) in a medium bowl. Beat wet ingredients (olive oil to pumpkin) with a mixer in large bowl. Gradually add dry ingredients to wet ingredients, mixing slowly. Add rolled oats after, mixing with a spatula. Let dough set in the fridge for 20 minutes. Drop by rounded tablespoons onto greased cookie sheets. Bake for 12 minutes or until browned on the bottom.

Okay, so if you are a health and fitness freak like me, you can't help but notice there is refined sugar in the recipe. And yeah, maple syrup is about 99% sugar. And flour is loaded with carbs and yada yada. But. These cookies are a great success. They are just sweet enough, free of butter, filling enough to not eat more than one or two, and generally not harmful to your body. Plus, the pumpkin flavor is apt to make you excited for the fast approaching fall season :) Just think sweaters and coffee and crisp mornings with frost on the ground and the freshest of air...

Speaking of cupcakes...

...For this past Easter Sunday, I was inspired to make cupcakes! Since it's hard to find time to bake while I'm living at school, I always love it when the opportunity comes along.

The following cupcakes were inspired by a Better Homes & Gardens magazine--they are the same idea with a few of my own changes.

decorating... check out that cowboy boot slipper detail, yow

Bird Nest Cupcake:  yellow cupcake, lemon

icing, candy-coated pretzels, jelly beans

Bunny Cupcake:  yellow cupcake, classic

white icing, gumdrop ears, M&M nose

presentation detail



Sour? My first attempt at making these cupcake was stinky. I originally tried to make the citrus cupcake recipe from the magazine, but it turned sour when I continued to use cake flour that smelled off. When the cupcakes came out of the oven, they were perfectly baked... but tasted horrible. :( To save time, I used box mixes and store bought icing.

Sweet! I learned that you can't let a bad flour smell bake out in the oven. Also, I got some lovely pictures of my cupcakes before they bounced and tumbled around in the car on the way to family get-togethers. :)