Pumpkin Drop Cookies: Pink Ribbon Recipe
Hi everybody :
Today is the beginning of my Pink Ribbon Recipes. Since cookies are my favorite things to bake, I'm starting with cookies :) Pumpkin Drop Cookies. My first taste of pumpkin was when I made Pumpkin Nut Belgian Waffles, I LOVE them! So when I saw this recipe in the book, I thought, why not?
Since pumpkins are high in beta-carotene, a form of vitamin A, an antioxidant vitamin. Studies have shown that antioxidant, may reduce the risk of certain types of cancer. These cookies are also great for nausea and diarrhea, two common side effects of cancer treatments.
So let's get it stared...
Pumpkin Drop Cookies adapted Betty Crocker Living with Cancer Cookbook
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins
1. Heat oven to 375 F. Grease cookie sheets with shortening. In large bowl, mix butter and sugars with spoon. Beat in eggs.
Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
2. Drop dough by tablespoonfuls about 3 inches apart onto cookie sheets.
3 Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes about 4 dozen cookies
Low fiber; low residue
1 Cookie: Calories 80 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/5g Trans Fat Og); Cholesterol 15mg Sodium 120mg; Potassium 55mg Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g % Daily Value: Vitamin A 30%; Vitamin C 0%: Calcium 2%; Iron 4%; Folic Acid 2%, Magnesium 0% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat Carbohydrate Choices; 1
What I Did and/or Think:
I followed the recipe and made the cookies as directed.
To get them the shape I normally like my cookies after I drop them from the spoon I flatten them slightly with damped hands before baking them. The first patch I didn't do that, I did as stated in the recipe and this is how they came out below.
The Taste: The cookies were good. They are soft cake-like cookies. I'm normally a sweet potato girl but, I'm starting to like pumpkin more and more :)
ENJOY! Come again...
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff
The Better Baker Weekend Potluck # 40
Sweets for Saturday# 91 @ Sweet As Sugar Cookies
Me and My Sweets: Fall Cookies Blog Hop
Strawberry Hearts Whoppie Pies: Pink Ribbon Intro.
Strawberry Hearts Whoppie Pies
Hi everybody :)
Since October is Breast Cancer Awareness Month, I went to my local library to check out a book, Betty Crocker Living with Cancer Cookbook This
book is full of recipes and helpful tips for anyone you may know
dealing with breast cancer. It beautifully written with guidelines on
what to eat for nausea, mouth sores, diarrhea and constipation, the most
common side effects of cancer treatments.
Each recipe in the book come with health information and/or a doctor note explaining why the recipe is a good choice.
I will be sharing a few recipes from the book with you, each recipe will be part of my Pink Ribbon Series.
Although the recipe I'm sharing today is not apart of the series, I thought it would make a lovely introduction. Let's get it started...
For the Strawberry Hearts adapted here
1 package Strawberry Cake Mix (without the pudding)
2 eggs
3/4 cup shortening (not margarine)
Mix ingredients together, the dough will be stiffed.
To form the hearts roll the dough into equal-sized 24 balls, divide each ball in halves. Pinch the two halves together to form a heart shape, continue with remaining dough to form 24
hearts.
Bake at 350 for about 8 minutes on an ungreased cookie sheet, transfer to cooling rack. Allow cookies to cool completely before sandwiching them. To assemble; sandwich the two bottom sides together with the filling making 12 whoopie pies.
For The Whoopie Filling adapted Wilton
6 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/8 teaspoon salt
1 jar marshmallow creme (about 7 oz)
1 teaspoon vanilla extract
Pink food coloring (I use AmeriColor )
1-2 teaspoons strawberry jello, dry mix (optional) for flavor
In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow creme and vanilla; blend well. Add food coloring and jello.
Makes about 2 1/2 cups, of filling, enough to fill 12 whoopie pies.
What I Did and or Think:
I followed the direction in making the cookies, be very careful not to make these too big they are very fragile. I bake the cookies on a parchment lined cookie sheet. I only made halve the filling recipe and added a little strawberry jello to it for flavor. I made a Pink Icing; recipe below. Some of the cookies I didn't sandwiched, just drizzled with the icing.
Pink Icing
2 tablespoons milk
1 drop pink food color (I use AmeriColor)
1/4 tsp strawberry jello, dry mix (for flavor) optional
1/3 cup powdered sugar or enough to make it drizzle
Blend together well and drizzle over cookies.
The taste: These are Deliciously Sweet; so when you make them, share them! :)
ENJOY! Come again....
Linked to
Sweet Treat Thursday Pink Link @ Something Swanky
Fruit-Glazed Pork Chops
Hi everybody :)
Do you enjoy trying new things; or are your shy about experiencing the unknown? Me?... I guess I'm a little of both.
Yesterday phone conversation with my daughter, got me to thinking...
She's much more adapted to trying new things than she think she is. She away at college, staying on her own, miles away from her family and friends, and experience the unknown on a daily basis. Yet she think she shy away from trying new things, go figure. Alas...
On my Very, very, small scale of tackling the unknown and experiencing, I'm grilling in my Super Pot today. This is the first time I'm using it for that purpose. We're having Fruit-Glazed Pork Chops. My love of dinner in a hurry and something different for tonight led me to this recipe. I thought it would be the perfect recipe to try to test the pot grilling capabilities.
Fruit-Glazed Pork Chops adapted Taste of Home: Quick Cooking Annual Cookbook (2010)
1/3 cup hickory smoke-flavored barbecue sauce (I used Sweet Baby Rays Sweet & Spicy)
1/2 cup apricot or peach preserves (I used cherry preserves)
1 tablespoon corn syrup
1 teaspoon prepared mustard
1/4 teaspoon ground cloves (I used allspice)
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside. (I added 2 tablespoons bourbon to this)
Coat the grill rack with cooking spray before starting the grill. Sprinkle the pork chops with salt and pepper.
Grill the pork chops, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently with the sauce mixture
Yield : 6 servings.
What I Did and/or Think:
The changes I made to the recipe is in Italic stated above. I think this is a great recipe to change out the flavor of the preserves, so have fun. I didn't have apricot so I went with cherry, and to make it a little more interesting I added bourbon to the sauce :) I made extra sauce to serve with the chops also.
The Taste: I LOVE the taste of the pork chops, tender and juicy with a hint of spicy sweetness. This is going in the REPEAT file for sure!
And as for tackling the unknown... I concluded, whatever you're tackling or taking on, be it great or small, accomplishing your goal in the end is what really counts :)
ENJOY! Come again...
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Hookin' Up # 121 @ House of Hepworths
Creative Juice Thursday @ Momnivore's Dilemma
Tastetastic Thursday @ A Little Nosh
Sweet Treat Thursday @ Something Swanky
Foodie Fridays @ Designs By Gollum
I'm Lovin' It Fridays @ Tidy Mom
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Friday @ Simple Living
Gallery of Favorites @ 21st Century Housewife
