So it’s that time of year where we all eat way too many cookies and treats in honor of the upcoming holidays. I decided to contribute by making cookie plates for all of my friends, co-workers, and the other people I wanted to thank. The list got kind of long and I ended up doing five different kinds of cookies (with four of the recipes doubled). I might have been a bit too ambitious because it ended up taking nine hours. But oh well. They all turned out well and I made so many that we had lots of leftovers! I made chocolate hazelnut crinkle cookies, seven layer bars, Mexican wedding cookies, double chocolate peppermint cookies, and cranberry streusel shortbread bars.
This week, I did very little cooking. Between recovering from Thanksgiving and getting the house all prepared for the holidays (see below), I had no energy left to toil in the kitchen. But after finishing all of our holiday decorations this afternoon, I decided to get a little creative for dinner, and it turned out to be one of the best meals of the week.
I’ve been meaning to make my own homemade pretzels (I have a soft spot for the horribly unhealthy ones you can find in malls and airports), and after sitting on the floor for three hours making my own cranberry popcorn garlands today, pretzels sounded like an amazing dinner. And while yes, part of me wanted to just devour the pretzels by themselves (see the next post for recipe), I added in a fall chopped salad (really just so my mom wouldn’t disown me upon reading that I’d only had pretzels for dinner).
In the fall, I always try to have pumpkin around. I like to throw it in everything- risotto, croissants, and pasta. This weekend I had some extra pumpkin, and I love whipping up random baked goods on Sunday mornings, so I decided to go looking online for something breakfast related with pumpkin.
The result was cranberry pumpkin scones.