rethinking tradition
i remember reading my mom’s 1950 betty crocker’s cookbook and being appalled that some of the cake recipes called for 5 eggs! other frostings had 3 sticks of butter! the health conscious vegetarian in me looked for better options. but i have to admit come holiday time, i’m always attracted to bake the cakes, pies & cookies just like mom used to make–heart clogging madness of it all aside.
so this month’s yoga journal was a great find. the article, baked with love, really hit home with me–suggesting we create new meaningful memories while still remaining fond of the old ones. the author suggests pulling out grandma’s pumpkin pie recipe & revamping it with new standards. i love this idea, and i am already putting it to good use.
what new traditions or upgraded old ones are you planning for this holiday season?
for halloween, i plan on making vegan cookies instead of giving packaged candy.
here’s the recipe.
pumpkin chocolate chip oatmeal cookies
1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup oats
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 cup sugar
2/3 cup canola oil
2 tbsp maple syrup
1 cup mashed pumpkin (canned is ok)
1 tsp vanilla
1/3 - 1/2 cup chopped walnuts and/or chocolate chips
preheat oven to 350. lightly grease cookie sheets or use sylpat.
mix together…
flours, oats, baking soda, salt, cinnamon in medium size bowl.
separately, in a large bowl, mix together…
sugar, oil, syrup, pumpkin, vanilla until well combined.
fold dry into wet in batches and then fold in nuts & chips!!
drop onto cookie sheets. you’ll need to flatten them yourself
as they don’t spread during baking.
bake for 17 minutes.
these are the moistest cookies you will ever bake!
