Wednesday, September 25, 2013


It caught my eye.  

Unprovoked, unexpected, and unassuming,
  Down it came,
Without fanfare or fireworks.
With meandering directness.

Taking its time,
  For there was no reason to rush. 
Or maybe time stood still as I beheld the scene.  
I sensed the calm serenity,
The moment of the closing of an era and the commencing of a new one.  

The resounding end to a chapter,
And the curious quiet interest of what the next one holds.
There it lay.  
The destination had been reached.

 The first colored fallen foliage of Autumn.

Soft Pumpkin Cookies

Delicious straight out of the oven, yet enhanced and perfected overnight.  These cookies work well to make the night ahead of your Fall Potluck Gatherings.  Or in anticipation of an after school snack.  Or saved as a good morning compliment to your coffee or hot tea.

2 1/4 cup old fashioned rolled oats
1 3/4 cup rice flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/2 cup granulated sugar
1 tsp cinnamon
1/2 cup melted coconut oil
1 egg
3/4 cup pumpkin
2 tsp vanilla

In a food processor fitted with a metal blade, process the oats until a flour-like consistency is reached.  

Add rice flour, baking powder, sugars, and cinnamon and blend again just to combine.

Add coconut oil, egg, pumpkin, and vanilla and process until completely combined.

On a baking sheet covered with parchment, drop mixture by small-ish Tablespoons, allowing room to spread. 

Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges slightly tan.  Remove from oven and let sit on baking sheet to cool for cool 2 minutes.  Remove to a wire rack to continue cooling.

Store in a sealed container with layers separated by plastic wrap or waxed paper.

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