October 21st, 2006


Cookie-cutter pumpkin cookies

I've found recipes for pumpkin cookies, but they just say to spoon onto the tray to bake. Being that I don't cook much, I'm not sure if I can take those recipes and just roll them out to use with cookie cutters. If not, does anyone have a pumpkin cookie that can be used with cookie cutters? Or would I be able to modify a sugar cookie recipe to incorporate pumpkin? If there are recipes that can be modified, could you post the recipe and how to modify it? I'm still trying to get the hang of stuff and can't just make it up as I go. To give myself a little credit, I am trying to learn how to cook more...
Mosetta Stone: Wreckin Shit Since '82

Hot to Trot Chocolate Chip Oatmeal Cookies

Okay. I just bought the domain name to my new website that will feature an online cooking show, so look for that in the near future. Everything should be up and running in two weeks or so.


Meanwhile, could somebody please try this recipe. I've gotten good responses from two people but I need to know if it's good to many. It's a spicy and chocolatey oatmeal cookie. This cookie has a lot of elements, but a lot of it is interchangeable and/or optional. Plus, it's got three kinds of ginger in it. Hooty hoo!

Please don't let the long ingredients list scare you. This recipe is all about the "dump and stir" method.

1.5 cups unbleached all purpose flour
1.5 cups oatmeal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp cocoa
1 tbsp ground flaxseed (optional, but I like it)
2 tsp ground ginger
1/2 tsp cinnamon
1/4 to 1/2 tsp cayenne pepper (depending on how spicy you likey)
pinch of nutmeg, cardamom and allspice (optional)
1 cup chocolate chips
1/2 cup walnuts or nut of choice

1 cup sugar
1/2 cup maple syrup
1/3 cup soymilk
1 tsp vanilla extract
Egg Replacer (equivalent to one egg)
1/4 cup crystallized ginger, chopped
2 tbsp fresh ginger, minced

Makes 18-24 cookies

Preheat oven to 350 degrees and grease a cookie sheet. In a large bowl combine all dry ingredients, chocolate chips and walnuts. Mix thoroughly. In a small bowl combine sugar with the wet ingredients, crystallized ginger and fresh ginger. Mix until everything is well blended. Pour wet ingredients into dry and blend until a sticky batter forms. Use a spoon to scoop the batter on the cookie sheet. Bake for 12-18 minutes OR until the cookies look dry on the top and the edges turn slightly brown. MY OVEN SUCKS SO BE SURE TO PAY CLOSE ATTENTION IF YOU CHOOSE TO MAKE THESE. Let cool for 5 minutes before transferring to a cooling rack.

I thoroughly enjoyed these. There is a subtle heat from the gingers and cayenne. The chocolate makes it rich and the crystallized ginger is chewy.

But lemme know whatcha think.

Peesky weesky.

Whole Wheat

So I bought a 1 lb bag of whole wheat (not flour, just the actual wheat grains) a long time ago. I haven't used it yet, cause I can't think of anything to do with it. I found this one recipe on the manufacturer's website, but that's all I can find. Any other suggestions? Maybe a bread recipe (I have a bread machine) or something?

Bileela (hot wheat cereal)
1 Cup Ziyad Whole Wheat
4 to 7 cups of water
1/2 Cup (Soy) Milk
1/4 Cup Sugar/agave/maple syrup

In a heavy 3 to 4 quart saucepan, combine the whole wheat grains and 4 cups of water. Bring to a boil over high heat, cover tightly, reduce the heat to low and simmer for about 2 hours, or until the grains burst open and become soft. Check the pan frequently after the first hour of cooking and stir in more water, a cup at a time, as needed. Add the soy milk and sugar, cover again and simmer for 20 minutes more, or until the wheat grains are very tender and the cereal has the consistency of oatmeal. Serve hot, with additional sugar and soy milk or with maple syrup and soy cream.