Well, the new babe has been here for just over six weeks, and although the baking has not been as frequent, it has been happening as we adjust to our bigger family. The problem right now is not so much the baking, but finding the time and arm freedom to post! But here I go, doing what I can when I can, even if it is typed with one hand!
We have been getting some lovely squash and pumpkins in our veggie boxes as the fall continues on, and I have been trying to make more of an effort to not have anything go to waste from our boxes. So I often cook up a pumpkin, puree it, and then freeze it in half cup sizes for use in various recipes. I have a pumpkin muffin recipe I recently made, and could have eaten the whole dozen in one sitting if I let myself.
But the recipe I have been most pleased to discover this year is a pumpkin molasses cookie that is so soft and delicious I literally have to hide them or they’re gone in no time. I found the recipe when I wanted to make something for a trip to my grandparents’. You can find the recipe here, but I made one little adjustment, and that was to use a 1/2 tsp of baking soda instead of 2, because 2 tsp seemed like a lot to me, and they turned out just fine. Better than fine, scrumptious in fact! This is definitely a new favourite!