Full recipe posted here!!
I fear my kids like sugar a little too much. (maybe they get it from me). But Nate told a friend yesterday that he wants to enter the Reflections contest. Then he said he wants to lose because the losers get a bag of candy. The winners just get a trophy, but he’d rather have the candy of course.
Fall is definitely in the air. I’m beginning to want to make pumpkin bread, pumpkin cookies, and anything pumpkin. My dad used to make our pumpkin pie from the pumpkin itself! He was quite a cook. I’m too lazy, and buy canned pumpkin. All through church the flip flopper was asking me if we could make cookies when we got home. The recipe I used to use for pumpkin cookies called for a whole cup of Shortening! So I decided it would be a good day to do a little experimenting.
We came up with a revised recipe. Pumpkin cookies are one cookie that is OK to end up a little cakier in my opinion. So cutting the fat, while it got rid of some of the flakiness, it was still plenty sweet, and plenty good.
Pumpkin ( a squash ) has so many great qualities. There are loads of antioxidants, iron, zinc, and fiber. Canned pumpkin is reasonably priced and can be used to replace fat in many baked goods. For fun we like to buy pumpkin seeds that say they are seeds from 500 lb pumpkins, and then our garden yields MONSTOR sized pumpkins! It’s kind of fun.