This morning we tried to get back into the routine by baking. We had some pumpkin leftover from pumpkin pancakes which inspired us to try pumpkin cookies. I figure they've got to be somewhat healthy and they turned out really delicious as well. Since we didn't have exactly a cup of pumpkin I added some of the leftover roasted sweet potatoes from Thanksgiving dinner.
I let Addy do a lot of the scooping today, both measuring and spooning onto the cookie sheet. She's really getting much more coordinated. It's exciting to watch her move beyond stirring. Now if I could get her to stop eating the raw ingredients by the handful we have it made.
After we made the cookies we put together cheese and bean quesadillas to serve to the boys for lunch. Addy got to spread the beans, sprinkle the cheese and add the top tortilla. We put them in the fridge to toast after we picked the boys from preschool. I use a quesadilla maker to toast them but you could also heat them on the stove in a dry pan. I use refried beans and a mild cheese like Colby jack or cheddar and serve salsa and sour cream on the side for dipping. I cut them in small wedges using a pizza cutter.
Addy enjoyed "washing" the dishes once we finished our projects.
This recipe comes straight from Betty Crocker's Cookie Jar Cookbook.
Soft Pumpkin Drops
1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
1 TBL grated orange peel
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips (or raisins)
Mix wet ingredients, stir in dry ingredients. Mix in chocolate chips or raisins. Drop by spoon fulls onto ungreased cookie sheet. Bake at 375 until light brown, 8 to 10 minutes. Betty Crocker suggests frosting them but we liked them plain. Even Chad has eaten several of them tonight and he generally doesn't go for sweets.