November 23, 2009

Napa B&B Tour & Taste Event

Napa B&B Tour & Taste Event
Nov 23, 2009 11:01:02 AM

The comments to this entry are closed.

NEXT POST
Cookies & Cocoa October in the Bay Area is, in most years, the best month to enjoy Mediterranean-like weather. However, this weekend skies were gray and reports of heavy rains are forecasted for the days ahead. It's hot chocolate weather. However I wanted something sweet alongside that treat. So while it may come as a surprise to some, that for two years I have tried to replicate a pumpkin-chocolate chip cookie offered at the coffee shop in the little hamlet where I live with no success, I decided to try again. The taste of this cookie: pumpkin with the hint of allspice, nutmeg and cinnamon makes it a "seasonal" cookie in that I only eat it in the autumn. I tried many recipes but they weren't of the cake-like consistency that this version turns out. It's like a firmer pumpkin muffin. Perfect for a fall afternoon tea break. Pumpkin Nut & Chip Cookies 4 oz unsalted butter, softened 1 1/2 cups granulated sugar 1 cup canned organic pumpkin 1 large egg, lightly beaten 1 teaspoon vanilla extract 2 1/2 cups flour, all purpose 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 tspns pumpkin pie spice 1 1/2 tsp cinnamon 1/2 cup walnuts, chopped 1 cup semi-sweet chocolate chips Preheat oven to 350 degrees F. Cream softened butter and sugar with an electric hand mixer. Beat in, one at a time, pumpkin, egg and vanilla and beat until smooth. In another bowl, stir together the flour, baking powder, baking soda,...
PREVIOUS POST
Cranberry Sauce Making Cranberry sauce making with friends: 1 pound fresh cranberries, 1 1\2 cups sugar, 1/2 cup cider. Combine in pot on low-med heat. Stir. Cranberries will burst takes about 12-15 minutes. Makes about a pint.

jeannebee

what happens to the hole when the donut is gone?

Joy
Alicefeiring
The Typepad Team

Search

Recent Comments