The Digital Record; Harvest Moons
My toe-screws have been aching—and then there was a weather change. I felt it yesterday and thought, oh, maybe running for five minutes caused a little achey-achey. Yesterday was gorgeous blue sky and slight humidity in D.C. Then today—bam!—dampness. Bunion surgery is good for something besides removing bursae.
Today is a good day—as are all—to be present, living life rather than writing a blog about it.
My car needs to be washed; it's covered in pollen and tree-droppings. I'm tempted to find a bucket, hose, soap, and a mitt to wash it myself, but that's not going to happen with on-street parking and no driveway. I miss the country for purposes like this.
Cookies…there are few on this blog. For the this time of year, these are out-of-season because of the pumpkin, but with the damp weather, y’all may enjoy curling up with a mug of tea and a cookie.
Harvest Moons Redaction
(a recipe from my mother, no source given)
Makes 42 1.5-tablespoon cookies
1 tablespoon ground flaxseed plus 4 tablespoons water
1/4 cup vegan margarine (Earth Balance coconut spread)
1 1/2 cup pureed pumpkin
1 teaspoon vanilla extract
3/4 cup sugar
1 cup brown rice flour
1 cup King Arthur Flour Ancient Grains blend (quinoa, sorghum, amaranth, millet)
1/2 teaspoon xanthan gum
3/4 teaspoon baking soda
1 teaspoon Kosher salt
1 teaspoon cinnamon
1 teaspoon apple pie spice
1 cup oats (old-fashioned or quick-cooking)
1/2 cup chocolate chips
1 cup raisins (dried mixed fruit, chopped: apples, prunes, apricots, pears)
1 cup walnuts, chopped
1 cup powdered sugar, sifted
1 teaspoon cinnamon
2-3 tablespoons non-dairy milk
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment.
In a large bowl, set up the flax mixture.
In another large bowl, whisk together the dry ingredients including the chunks.
In the first large bowl, with a hand mixer, beat together the flax and margarine until combined. Beat in half the pumpkin. Add half the dry ingredients and mix with the mixer until mostly combined. Add the rest of the pumpkin and the remaining dry ingredients and mix by hand until combined. With a tablespoon-sized cookie scoop, dollop onto prepared baking sheets (there will probably be enough batter for another sheetful; stick it in the fridge if you have space until you are ready to reload a sheet). Bake for 12-14 minutes or until the bottoms are browned and the tops spring back when touched. Cool on the sheet for five minutes then transfer to a rack to cool completely. Repeat with remaining batter.
Prepare glaze by mixing all ingredients together in a small glass measuring cup, adding the liquid one tablespoon at a time. Pour glaze over completely cool cookies.
As you can see, I did not glaze these. They’ll keep on the counter in warm weather for two or three days, then it is incumbent upon you to seek proper refrigeration/freezing for them. Tee-hee.