It feels pretty weird posting after how many weeks? Five? Whoa. Gracious.
I won’t bore you with my blog break reasons, just know that parenting can be one tough job. Period.
Onto the yummy eats.
It really seems that pumpkin is a common theme around the blog world these days. For good reason.
Tonight was my chance to join in the Fall fest and bake up a batch of Chocolate Chip Pumpkin Cookies.
This was adapted, gluten free, from my dear…dear…dear friend Wendy’s recipe. Thanks Wen. They were as good as I remember. And Wen, if you’re reading, I do think your neighbor should give them a try. 🙂
- 1/4 cup(2 oz.)butter
- 1/2 cup sugar
- 1 cup gf flour mix(I used Bob’s Red Mill All Purpose Baking Mix—my new favorite)
- 1/2 cup canned pumpkin(good ol’ Libby’s)
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp
- 1/2 tsp baking powder
- 1 egg
- 3 oz chocolate chips (or pecans or raisins or whatever the heck you want to toss in….direct quote from Wendy. ha.)
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