Belly of a Beast

Notes of a novice cook, but expert eater
Pumpkin Chocolate Chip CookiesAdapted from Cooks.com
And we’re back! Out with the old, in with the new. I’m not even sure what to make of it just yet, but these past couple months have been insane. I recently quit my job; chopped off my hair; curated my first art exhibition; started this blog; decided I’m going to take some real cooking classes; ran my first 5k; and bought tickets to finally return to Italy.And all that happened before exactly 1 hour ago when I accepted this new job in an entirely different field. ?!? This is all so bizarre…and kind of scary. But also kind of exactly what I need. So arrivederci routine, goodbye summer, and hello new things, fall, and (hooray!) fall baking.
"PUMPKIN, I need you."
1. Preheat oven to 375 degrees F.
2. Mix together the following:
2/3 c. sugar
1/3 c. packed brown sugar
1 c. canned pumpkin
1/2 c. oil
1 egg
3. Sift the following, then add to above:
2 c. flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
2 tsp. baking powder
4. Dissolve and add to rest of ingredients:
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 c. chocolate chips
1/2 c. nuts (optional)
5. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes.NOTE: Be careful not to overcook. These cake-like cookies will be soft and moist.
I think you will like these a lot. My friend Aaron is strange (he’s not into sweets) and yet he loved them. Special thanks and find cred to Karen.

Pumpkin Chocolate Chip Cookies
Adapted from Cooks.com

And we’re back! Out with the old, in with the new. I’m not even sure what to make of it just yet, but these past couple months have been insane. I recently quit my job; chopped off my hair; curated my first art exhibition; started this blog; decided I’m going to take some real cooking classes; ran my first 5k; and bought tickets to finally return to Italy.And all that happened before exactly 1 hour ago when I accepted this new job in an entirely different field. ?!? This is all so bizarre…and kind of scary. But also kind of exactly what I need. So arrivederci routine, goodbye summer, and hello new things, fall, and (hooray!) fall baking.

"PUMPKIN, I need you."

1. Preheat oven to 375 degrees F.

2. Mix together the following:

  • 2/3 c. sugar
  • 1/3 c. packed brown sugar
  • 1 c. canned pumpkin
  • 1/2 c. oil
  • 1 egg

3. Sift the following, then add to above:

  • 2 c. flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves
  • 2 tsp. baking powder

4. Dissolve and add to rest of ingredients:

  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 tsp. vanilla
  • 1 c. chocolate chips
  • 1/2 c. nuts (optional)

5. Drop on lightly greased cookie sheet. Bake approximately 10 to 12 minutes.
NOTE: Be careful not to overcook. These cake-like cookies will be soft and moist.

I think you will like these a lot. My friend Aaron is strange (he’s not into sweets) and yet he loved them. Special thanks and find cred to Karen.

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