If you are a regular reader of my blog, you will probably be a bit surprised to see another Secret Recipe Club feature just one week after the last one. Here’s the reason: some months have five Mondays, but there are only four groups of blogs (A through D) in the club. So in some months a Monday would be empty of virtual fun, and that is sad. The moderators then had this brilliant idea of coming up with a special theme for these extra Mondays in which all groups participate. Since football season is starting, the theme for today’s Reveal Day is “Tailgating“. Now, I must say I’m not too wild about tailgating, probably because I did not grow up in the US. But, nothing makes me miss a party, and I loved coming up with a recipe appropriate for the occasion. I was assigned the blog Dancing Veggies, hosted by Amanda, a member of Group A. One of the things I got a kick out of stalking her blog is the way she chooses pretty creative, unexpected names for her posts. For instance, what do you think a post called “Heart Racing” would be about? A bowl of chili? a hot Indian curry? Nah. It’s about Cranberry Oatmeal Cookies! 🙂 How about a post called “Meet me at Midnight?” Caviar on toast and a shot of vodka? A platter of oysters on the half shell? No, not really. That one is about German Chocolate Brownies… For this tailgating event, my contribution is a plate of cookies, and since Fall is knocking at the door (stiff upper lip ON), my cookies include the P word. Talk about someone who dances with the music… that’s me, baby, all the way! And speaking of dancing to the music, Amanda just explained to me the meaning behind her posts titles: they are all song titles, the “dancing” part of her blog, Dancing Veggies. Too awesome for words!
PUMPKIN CHOCOLATE CHIP COOKIES
(slightly modified from Dancing Veggies)
makes about 30 cookies
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup mashed pumpkin
1 + 1/2 cups flour
1 tsp baking soda
1/8 tsp nutmeg
1/2 tsp cinnamon
1/4 to 1/2 cup mini dark choc chips
1/4 to 1/2 cup white choc chips
Heat the oven to 350 F.
Cream the butter and sugar for 5 minutes, until slightly fluffy. Add in the egg, salt, and vanilla extract and beat for a few more minutes before adding in the mashed pumpkin.
In a small bowl stir together the flour, baking soda, and spices. Slowly add to the wet ingredients and beat until just mixed. Spoon the dough onto cookie sheets in walnut sized portions. Bake for 12 to 15 minutes, or until a golden orange shade. Cool on a rack.
to print the recipe, click here
Comments: My main modification of the recipe was to use a mixture of white and dark chocolate chips. I am very fond of white chocolate and had just a little bit left in a bag, so I decided to put them to good use. I left the amounts pretty flexible in the recipe, because Phil loves a cookie that is loaded with chips, so see how much your dough can take and go for maximal pleasure. I think dried cranberries would work great too, by the way. The texture of the cookies is on the chewy side due to the pumpkin puree, which by the way, I used canned. As usual, no one will be able to taste the pumpkin, it just gives them a mysterious flavor. The nutmeg and cinnamon of course complement it all beautifully. A perfect Fall cookie (stiff upper lip threatening to fail).
You cannot have summer back, but you can always have a cookie!
Amanda, I had a lot of fun browsing your collection of recipes, in fact your zucchini fritters were insistently calling my name, but I thought that maybe those would be hard to enjoy at tailgating with the dipping sauce and all. So I stuck with cookies, easy to grab and run away to the stadium not to miss the kick-off. As usual, everyone can check the collection of tailgating recipes by poking the cute blue frog at the end of the post.
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