HAPPY FRIDAY EVERYONE!
The beginning of the week when I did some shopping, the store only had the large cans of pumpkin puree. I had to purchase it because that’s when I had plans of making the breakfast squares. I still have some pumpkin leftover…so expect more pumpkin coming your way!
Today is day 4.5 of no work. Well I say that, but I do still teach at a couple of studios. It’s just not enough…I only worked a total of 3 hours this week…soooo…I say “no work”. I’ve been trying so hard to get into various facilities in my area by just driving around and handing in resumes, in addition to applying online. I’m still feeling optimistic, and even if I don’t find anything, I feel that I have the ability to start some work on my own. Blake thinks I should start making workout videos, or even do fitness/wellness consulting work online. It’s not a bad idea. I just have to figure out how to start something like that up and get my name out.
- ¾ cup flour + 1tbsp. + 1tsp.
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- A pinch of salt
- 2 tbsp + 2 tsp. butter, unsalted
- ½ cup sugar
- ⅓ cup pumpkin puree
- 1 egg
- ¼ tsp pure 100% vanilla extract
- Preheat oven 350F
- Combine dry ingredients; flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt
- In another mixing bowl combine; butter, sugar, pumpkin puree, egg, and vanilla - whisk together till smooth
- In 2-3 parts, combine the dry and the wet ingredients together. The batter will have a thick, creamy consistency
- On a lightly greased cookie sheet, spoon batter leaving about 1-1.5" between each cookie for spreading room
- Bake for 15-18 minutes, or until the edges get golden brown
Anyway, I thought these cookie-cakes were pretty awesome and they were super easy to make. They were the perfect couple of bites with a spongy texture and a burst of pumpkin flavors.