kitchen therapy.

I love love LOVE making/baking "little" things....

Making autumn-inspired kitchen sink cookies tonight. Hoping to have enough to pass out at work, crossfit halloween party, and Kevin's halloween party. If I don't eat them all first.

According to this posting on  my new favorite blog , there's actually a shortage of canned pumpkin this year. I wondered why it was so outrageously expensive this time around!! Enjoy:

Pumpkin/salted almond/cranberry/white chocolate cookies:

• 2.5 C flour (I used whole wheat trader joe's...makes it a bit grainier but hey it's all I have)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1/2C (1 stick) butter, room temp
• 1.5C sugar
• 1C canned pumpkin
• 1 egg, beaten
• 1 tsp vanilla extract
• 6oz white chocolate chips
• 3/4 C salted almonds, coarsely chopped
• ??? fresh cranberries, thawed and coarsely chopped

(almonds, chips, and cranberries are estimates. i tend to just throw things around when baking.. use your best judgement)

1. preheat oven to 350. Line 2 baking sheets with parchment paper (I usually skip this)
2. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Use electric mixer to cream the butter and sugar on medium until fluffy. Add pumpkin, egg, and vanilla. Beat until blended.
4. Mix in dry ingredients
5. With a spatula, stir in chocolate, almonds, cranberries

6. Drop by heaping tablespoons 1 inch apart on baking sheets (I made mine super tiny to feed several different parties) - this batter is super sticky. I used warm water and my fingers to try and shape them, but they wound up haphazardly shaped anyway.

7. Bake cookies for 13-15 mins or until lightly browned. Rotate sheets halfway thru for even baking. Let cool, transfer to wire racks.

If my affinity for "little things" continues and I keep popping them in my mouth - I will never BE a "little thing"!!

Currently listening.