The sun is shining, and the birds this morning were over tweeting about it. But I can see why they are happy. The clouds are on vacation, its Friday, leftover enchiladas were in the refrigerator for lunch, and there are muffins to be made. These are pumpkin blueberry muffins, with a streusel topping. Which seems like a very fall treat, but the pumpkins we got at Halloween are still perfectly intact, so who says its not pumpkin season?
The domes on these guys turned out pretty spectacular, like a little snow capped mountain range.
I ate one while the blueberries were still screaming hot from the oven, so they burned my mouth.
We had some 90 degree days last weekend. Thank goodness our backyard has some nice big trees, and I swear it stays like 20 degrees cooler back there. We take our warm evenings on the back porch with a side of ice cream. Which got me thinking about all the cool summer treats coming up right around the corner! (even though it is super thunder/rain stormy at the moment)
So while the rest of the people seem to be enjoying fall (?), it still seems pretty much like summer down here. But football season has started, and it did rain a little yesterday, so I have some hope that fall might start in the next 3 months.
Until then, we will embrace the ice cream weather. My latest batch was coffee ice cream, and I mixed tiny chocolate chips into it. Then I happened to make these very thin chocolate chip cookies. Stick the two together, and you have the perfect ice cream delivery system.
These cookies are correctly engineered for ice cream sandwiches. They are thin and soft enough to bite into, but still strong enough to withstand the ice cream. They also seem extra porous, so they kinda soak up the ice cream without getting soggy.
I am getting pretty good at the homemade ice cream thing. The addition of mini chocolate chips is highly recommended.
Guess what? These cookies don’t have any sugar! (Which is a mild lie since they have molasses in them, but you don’t put in any extra sugar.) So they are healthy! (Depending on what you are comparing them to.)
Make them for yourself!
Heat 1 cup molasses to boiling point. Remove from heat.
Stir in 1/2 cup butter and 1 tsp baking soda. Then stir in 2 1/4 cups flour, 1 3/4 tsp baking powder, 1 tsp salt, and 1 1/2 tsp ginger.
Chill the dough. Roll out very thin (1/16″) Cut into shapes. Bake on parchment in 350 oven for 5-7 minutes or until set.
I probably underbaked these a tiny bit, so they were still a little soft. I think they are meant to be a little crispier, but I bet they are a treat either way.
It is quite a shame that not all treats are easy to mail. I wish I knew how to send a pie in the mail. It would be the best feeling to know that someone is going to get your pie in the mail at any minute.
I needed a treat to send to all my wedding peeps, but it needed to not be melty, and to hold up for a couple days while it flies across the country. I decided on granola bars. Because they are like the universally eaten treat.
At this point, you resist the urge to crumble it all up and keep it for yourself.
Chop em up into bars. I got somewhere between 40-50 bars that seemed perfect sized.
I ended up dipping them in chocolate. To be fancy.
I would make these again any day of the week and twice on Sunday. Because people consume more granola on Sunday than other days. I would try making them with some dried fruit and coconut, or mini marshmallows and tiny chocolate chips. Or just tiny m&m’s mixed in. Or just plain.
It was one of those times when my office was closed, but everyone else still had to work. I still feel a little lost on those kinds of days. I could hang out with a coworker, but really, its a day for not seeing the face of anyone that reminds me of work. That is the point of a 3 day weekend.
So I made ginger cookies from the trusty Betty Crocker cookbook. They were delicious and I ate a ton of cookie dough and 3 cookies, because no one was here to stop me.
I found these little heart pies on sticks the other day. Does putting paper sticks in the oven scare anyone else? The guy was out of town this week, and I didn’t really feel like catching on fire while he was gone, so I decided to go stick-less with my version.
I followed the basic idea of the link. Pie crust cut into hearts. I used the jam filling from when I made these. I really think good pie dough baked with anything tastes like heaven. Next time, I think I will try rolling out the pie dough even thinner, and trying to use more filling. Maybe even an apple or pecan pie filling… I love that these are portable little pies. Its like I can take them everywhere with me.