Baking Away

Well I may have been behind in the blog world but in the real world I have been keeping up with the dishes, a new fall activity routine, homeschooling, crochetting, reading and baking. Last week's pictures from my kitchen were of the bread I have been making and chocolate chip pumpkin cookies. I apologize that the pictures are a little blurry.I got creative with the 2 loaves on the right they are Cinnamon Maple Bread. Using the Oat Flour Bread from Artisan Bread in 5 minutes I included a 1/4 cup of maple syrup, 1 tablespoon of sugar and 1 teaspoon of cinnamon. It was a little crumbly but smelled great while baking and was great for breakfast.

A favorite fall treat around here is chocolate chip pumpkin cookies. It's a recipe that circulated in the family but no one knows the origin but is much enjoyed durning fall.

CHOCOLATE CHIP PUMPKIN COOKIES

1 cup dairy free margarine

3/4 cup brown sugar

3/4 cup sugar

Mix 1 tablespoon water, 1 tablespoon vegetable oil and 1 teaspoon baking powder

1 teaspoon vanilla extract

1 cup of canned pumpkin puree

2 cups flour

1 teaspoonbaking soda

1 teaspoon cinnamon

1/ teaspoon salt

1 cup of oats

1 cup of chocolate chips

Preheat oven to 350 degrees. In bowl beat togeter margarine and sugar till creamy. Add in vanilla extract, baking powder mixture and pumpkin puree stir together. Add in dry ingredients flour, baking soda, cinnamon, salt. Then add in oatmeal and chocolate chips. Drop by the teaspoonful on a greased cookie sheet. Bake for 10-12 minutes.

Note: the baking powder mixture replaces 1 egg.

Enjoy with a cup of tea or for breakfast!