healthy cookies?

Dear Kristin,

Yes, indeed we are very proud of you for passing all of your exams! It's been a very long road for you, and I don't blame you a bit for going the take-out route to help you through. But now that you are finished, and now that the holidays are over, it's time to settle down to some more healthy eating. So, you may ask, why am I posting a cookie recipe here? Well, I like to believe that these cookies are a somewhat healthier option - well, at least they are vegan friendly, and all of my vegan friends are healthy, so these must be healthy too, right? Sure - I'll just keep telling myself that as I scarf them down.

I guess these cookies seem healthier because they don't contain any butter or eggs, and they do contain good old fashioned oats. Whether they are healthier is probably debatable because they do contain a hefty amount of oil and sugar. They are also highly addictive, so you may end up eating three or four in one sitting - definitely not a healthy habit. These are loosely based on Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies - I just fiddled with the spices and used diced apples instead of raisins. While, like any cookie, they are wonderful with a tall cold one (milk, that is), they are really amazing with a nice cup of tea on a snowy afternoon, making you just feel warm & toasty all over.

appleumpkin cookies

2 c. flour
1 1/3 c. oats
2 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 1/2 c. raw sugar
1 c. canned pumpkin
2/3 c. vegetable oil
2 Tbsp. maple syrup
2 tsp. vanilla extract
1 cup apple, small dice

Combine flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. In a larger bowl, combine the sugar, canned pumpkin, oil, syrup & vanilla. Whisk well to combine. Gradually stir the dry ingredients into the pumpkin mixture. Add the apples.

Drop by generous tablespoons onto parchment lined baking sheets, about 1" apart. Flatten each cookie slightly and sprinkle with additional raw sugar.

Bake in a 350 degree oven 17 to 20 minutes - they should be slightly firm to the touch. Cool slightly before transferring to racks.

black friday

Dear Kristin,
While some people wait anxiously for black friday to see what kinds of bargains can be had at the mall, I wait anxiously for black friday for an entirely different reason...leftovers! Is there anything better than a hot turkey sandwich with lots of gravy, stuffing on the side, and a sweet piece of pie for dessert? Well, okay, maybe it's not a gourmand's idea of culinary bliss, but it comes pretty close for me.

Our Thanksgiving was pretty traditional, turkey, mashed potatoes, stuffing, and vegetables and, of course, pie. Back when your grandparents and aunt would share our Thanksgiving table, I would always make at least two or three pies - there would always be pumpkin and either mincemeat or apple. This year, since I was only cooking for two, I really couldn't justify making two pies. (Hmm...a pie a piece? Maybe that's not such a bad idea!) Well, I really should clarify - I did make two pies - just not at the same time. We had mincemeat pie with our Thanksgiving dinner, but that was only because I've already made two pumpkin pies this year.

This pumpkin pie recipe comes from my mom. While we all know that my mom was not the greatest cook, she did make a wonderful pumpkin pie. This pie is lighter than most I've had - almost, but not quite mousse-like rather than heavier like custard. Topped with a generous dollop of whipped cream, it makes a fine ending to one of the best meals of the year. Oh - and if you can keep pie pilferers out of the refrigerator, it keeps really well, making for great leftovers!

pumpkin pie

1 unbaked 9" pie crust
1 1/2 c. cooked or canned pumpkin (not pumpkin pie filling)
1/4 c. white corn syrup
2 eggs
1/2 c. evaporated milk
2 Tbsp. butter
1/2 c. brown sugar
1/2 tsp. salt
1 Tblsp. pumpkin pie spice

• Preheat oven to 425 F.
• Heat butter and milk together just until butter melts.
• In a large bowl, whisk together pumpkin, corn syrup, eggs and evaporated milk.
• Add brown sugar, salt and pumpkin pie spice to pumpkin mixture. Stir well.
• Add milk/butter mixture to pumpkin/brown sugar mixture and stir well, making sure mixture is smooth.
• Pour mixture into prepared pie shell.
• Bake at 425 F. for 15 minutes.
• Reduce oven to 350 F. and continue baking 35 minutes, or until knife inserted in center comes out clean. (Pie may still jiggle a little, but if the knife is clean, the pie is done)