Are you ready for the holidays? I've seen some friends post Christmas shopping progress already...not over here.  Haven't started.  Haven't given it much thought.  And I don't do Black Friday....I know there are great deals but I am just not heading out at midnight on Thanksgiving for shopping.  I just can't get myself to do it...maybe one year. 

On the baking front, Thanksgiving meets Christmas with this week's recipe that combines the flavors of fall pumpkin and Christmas molasses and ginger.  These cookies are like soft version of ginger snaps with a pumpkin twist.  Perfect with tea!

Pumpkin Molasses Cookies
(makes approximately 3 dozen)

Ingredients
-1/2 cup butter
-3/4 cup brown sugar
-3/4 cup white sugar
-2/3 cup pumpkin
-2 eggs
-1/2 cup molasses
-2 1/2 cups flour
-1/2 tsp salt
-1 tsp baking powder
-1 tbs cinnamon
-1/2 tsp ginger
-1 tsp nutmeg
-more brown sugar for dusting

Directions
Pre-heat your oven to 350 degrees and prepare a baking sheet with parchment paper.  In a large bowl, cream together the butter and sugars with a hand or stand mixer.  Add the eggs one at a time and continue to mix together.  Add in the pumpkin, molasses and vanilla and mix together thoroughly.  In a separate bowl, stir together all the dry ingredients until well mixed.  Add the dry ingredients to the wet ingredients and mix until the batter completely comes together and the dry ingredients are full integrated.  

Using a small cookie scooper or spoon, scoop the batter onto the prepped baking sheet, leaving approximately 2 inches between cookies (I fit 12 cookies per sheet).  Sprinkle a touch of brown sugar on top of each unbaked cookie.  Bake in the oven for 12-14 minutes.  Allow to cool for  a few minutes on the baking sheet and then transfer to a wire baking rack to finish cooling. Enjoy!

Happy Thanksgiving to everyone! Have a safe and happy holiday!

How is it Thanksgiving next week? These past 7-8 weeks have been a blur of newborn cuddles, feedings and changing diapers while staring at the cutest little face.  Immediately prior to having the little guy, I felt like I had an eternity at home with him, but now it feels like it's been the blink of an eye and we're almost 2/3 through my leave.  Time flies!

There is an understandable immense amount of focus on the turkey dinner recipes floating around out there with less than one week until the big day, but this week's recipe is more about breakfast on the day of or on the day after, which is even better, because who wants to cook on the morning after Thanksgiving?

I'm still learning more about using grain free flours, but these muffins came out soft and yummy with almond flour.  I've learned the hard way that it is essential to wait until they cool before removing them from the baking pan AND make sure that you generously prep said pan with non-stick cooking spray or your oil of choice to ensure these delicious muffins easily remove from the pan.

Give this recipe a try this weekend and freeze these muffins to be ready for Black Friday morning with a hot cup of coffee after your midnight shopping spree or a slower morning after the big turkey day.  Happy Thanksgiving everyone!

Grain Free Pumpkin Chocolate Chip Muffins
(makes 1 dozen)

Ingredients
-3/4 cup applesauce
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla extract
-2 eggs
-2 1/2 cups almond flour (not almond meal)
-2 tsp baking powder
-1/2 tsp salt
-1 tbs cinnamon (or more/less if you prefer)
-1 tsp pumpkin pie spice
-1/2 cup-1 cup chocolate chips, depending on your preference

Directions
Pre-heat your oven to 350 degrees and generously use non-stick cooking spray to prepare your muffin tin.  Add muffin liners if you prefer in addition to prepping the muffin tin.  In a large bowl, mix together the applesauce, sugars, eggs and vanilla extract until well combined. In a separate bowl, mix together the almond flour, baking powder, salt, cinnamon and pumpkin pie spice.  Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.  Scoop the batter into the muffin tin and bake at 350 degrees for approximately 30 minutes or until an inserted toothpick comes out clean.

Allow to cool in the pan completely- this is important.  Use a sharp knife to loosen the cooled muffins from the tin and enjoy! Happy Thanksgiving to you and your families.