The world is feeling so polar these days and with our eldest daughter way over on the west coast of America on her own…it feels a little bit unsafe to this mama…though I know, in reality…if I take a deep breath…it actually isn’t.
Regardless of where home is, what anyone does for a living, or what our political leanings are, I hope you/me/we, will make more time to create or pass on a tiny bit more gentleness, patience, and love. It is, after all, up to us to how we interact with one another. If someone treats you poorly today, let me be the first to say I am sorry for the hurt. It’s tough out there…so many demands…so much negativity…everyone in a rush…shouting…honking…bustling…doing…making noise. It’s exhausting and grating on our central nervous systems and hearts.
The world is not meant to be what it feels like it is becoming…what it has been for a while now. I’m a hopeless romantic, so with Wonder Woman in mind, I am shouting out today: “ONLY LOVE CAN SAVE THE WORLD”. And, if that doesn’t work…maybe biscuits {cookies} will help. ♥
Which brings me to today’s post for Pumpkin Chocolate Chip Cookies. These tasty little treats are perfect this time of year.
The pumpkin and chocolate flavours work really well together {wouldn’t it be nice if we could say the same about American politicians ~ cheap shot, I know!}.
Unlike many biscuits, these are cake-like and chewy. They are incredibly satisfying with a good mug of tea in the morning.
One thing to note, they do not freeze well…nor does the dough refrigerate well. So, when you make them…you have to make them all. Depending on what size spoon or dough scoop you use, the recipe yields between 3-5 dozen cookies.
Which is why I sent a batch of them to my daughter and her lovely new roommate at college. Here’s how I packed them up.
I packaged them in cling film (plastic wrap) and placed each cookie back-to-back.
I tried to find an “Autumn is in the Air” printable…but this one was so adorable!
The autumn leaves in our garden are so beautiful this time of year.
Some tissue paper, ribbon, and a few stickers and it’s ready for shipping!
You can buy American canned pumpkin in Dublin at Candy Lab in Temple Bar or Fallon and Byrne. Sometimes, I have also seen it at Avoca in Kilmaconogue and at Cavistons in Glasthule…but this is hit and miss. I’m a Dublin girl, so I apologise for not being able to speak for the rest of the country. Happy Autumn!
~ XoK
Pumpkin Chocolate Chip Biscuits
Makes 3-5 Dozen
Ingredients
½ cup/4oz vegetable oil
1 cup/8.3oz/236g pumpkin puree
1 cup/198g/7oz sugar
1 egg, room temperature
1 teaspoon vanilla
1 teaspoon bread soda (baking soda)
1 teaspoon milk
2 teaspoons mixed spice (pumpkin spice)
2 teaspoons baking powder
½ teaspoon salt
1 cup/142g/5oz whole wheat flour
1 cup/142g/5oz self-raising flour (all purpose flour)
2 cups/400g/14oz chocolate chips
Directions
1. Preheat oven to 180°C/350°F. Spray baking sheets with nonstick spray or line with parchment paper or silpat sheets.
2. In a bowl, combine oil, pumpkin, sugar, egg, and vanilla.
3. In another bowl, stir baking soda and milk well. Add to the pumpkin mixture.
4. In a third bowl, stir mixed spice, baking powder, salt, and flour well. Add to pumpkin mixture.
5. Fold in the chocolate chips and leave batter to rest for 15 minutes.
6. Using a scoop, place batter on a baking sheet, approximately 2-inches apart, and bake for 9-12 minutes or until the cookies are lightly browned.
7. Remove the baking sheet from the oven and let the biscuits rest for 2-3 minutes. Remove the cookies with a spatula and transfer to a wire rack to fully cool.
Additional Notes, Related Articles & Credit:
* These websites were particularly helpful in figuring out the best way to pack the cookies for shipping: Land-O-Lakes; Kitchn; Sally’s Baking Addiction;
** Here is the link for the printable I used, from On Sutton Place, to make the card.
*** If you can’t find the canned pumpkin puree in Ireland, here is a recipe from Alton Brown over at the Food Network. You can watch a video of the process too.
In an Irish Home 