You didn’t think after yesterday’s mondo ramblings about how much I love fall that it was going to end there, did you?
Instead I got up in the gym kitch and worked on my fitness baking a la Fergie.
Mama Everythingtarian texted me earlier in the week, “I an assigning you a task. Fine a way to make a healthy/ organic molasses cookie.” She may not be an expert texter (love you mom!), but she got me concocting. Out of these concocting thoughts came these…
I am not going to lie…I don’t really consider myself a baker, cook, chef or anything really. All my recipes taste good (or at least I think so, along with some concurring fam + friends). However, these cookies are genius. I will now consider myself a baker any time I whip up a batch of these darlings.
The best part? The dough is just as good as the cookie (and eatable – it’s all vegan!).
2 cups flour (you can use regular or whole wheat)
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 cup ground flaxseed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup evaporated cane juice (or other form of sugar), reserving 2 tbsp.
2 tbsp. water
Preheat the oven to 350 degrees.
In a large bowl, sift all the dry ingredients together, including the ground flax. Set aside.
In a medium bowl, whisk together the pumpkin, molasses and canola oil. Then whisk in the sugar.
Fold the pumpkin molasses mixture in the dry ingredients. Add the water near the end, which should help the dough come together. It will be sticky.
In a small bowl, place the 2 tbsp. of sugar and mix with a dash or two of ground ginger.
Spoon 1 tbsp. of the dough, rolling it in your hands into a ball. Then toss the ball in sugar mixture until it is coated. Repeat this process for all 24 cookies. Before placing the pan in the oven, press a fork vertically then horizontally (creating criss crossing lines), slightly smooshing the cookie down. The cookie should be 1/4- to 1/2-inch or so thickness.
Bake for 10 to 12 minutes or until slightly firm.
Makes 2 dozen cookies
Does eating 4 of these cookies count as clean eating in preparation for my marathon? Sweet heavens, I hope so.
This morning, I obv had to incorporate PMC into my breakfast to continue the fall lovefest of ’09…
1/3 cup oats
1/3 cup water + 1/3 cup organic skim milk
1/2 cup canned pumpkin
drizzle of agave
cinnamon, ginger + nutmeg
2 tbsp. raisins
1 crumbled Pumpkin Molasses Cookie
1 spoonful CinnaRaisinSwirl PB
I heart fall. Have I mentioned that?
The obnoxious lovefest continued through lunch, when unbeknownst to me, a lovely friend/co-worker happened to bring in a homemade apple pie. Since apple pie is as American and fall-esque as you can get, I figured it was only appropriate (for the sake of the blog, of course) to have a piece as part of lunch.
Ilsa, you are a goddess!
I swear I had a real lunch too. Think classic yog mess alongside some celery + hummus.
Late afternoon, I ate this monster half-monster…
So this point is not fall-related at all: why is the bar half the size of the package (TWSS)? That makes me angry on so many levels.
After work, I went for a late 6:30pm 4-mile jog with my friend Chris in the cool, fall air. Now, I am eating brussel sprouts, blogging, stretching and re-devoting myself to my Sunday pre-marathon preparation (mostly the clean eating, haha) all at once. Just call me the multi-tasking queen of fall.
Alright…t-minus 5 days until the 26.2…
Have a mondo superbly fabulous night/day :)