Happy Saturday everyone!
If you live in the northeast like me, you might just be preparing for the snow we are anticipated to receive this weekend. I personally love winter weather, but wasn’t quite ready to welcome it at the end of October. Tonight Ryan and I are actually scheduled to chaperone the high school’s homecoming dance and it is not going to be pleasant walking around in a dress and heels in 30 degree precipitation.
Oh well, I am still going to use our school duty as an opportunity to be nostalgic about our alma mater and the memories made there, as well as a chance for us to spend an evening together after a crazy hectic work week.
But, before I go turn on the slow cooker and start my morning full of soup cooking, I wanted to share a little recipe with you that I received in my e-mail this week, and made pretty much immediately.
Want to guess the main ingredient????
Anticipating Snow, While Saying Goodbye To October, Softies
Inspired by the Thursday Hungry Girl Newsletter
Makes 8 Cookies
- 1 cup canned pure pumpkin
- 1/8 cup Splenda brown sugar blend (not packed)
- 2 tbsp. Stevia in the Raw
- 2 tbsp. fat-free liquid egg substitute
- 1/4 tsp. vanilla extract
- 3/4 cup whole-wheat flour
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1 packet plain instant oatmeal
1. Preheat the oven to 350 degrees.
2. Mix all the ingredients together.
3. Spoon onto a baking sheet and put in the oven for 12-15 minutes.
4. Eat, Eat, Eat!
These are pretty similar to some of the other things I have made recently, but definitely worth the 10 minutes they took to construct. Plus, I absolutely love that the recipe made 8 servings! Most cookie recipes I find yield like 40 sweets and I just don’t need to keep all those in my house (remember that post I had about reactive eating!)
Hopefully these will keep you warm, and a smile on your face as the snow falls two days before trick-or-treat.
Christmas time, anyone???