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pumpkin - chocolate chip cookies ; best banana bread ; vinegar pie
hello again, strangers!! it’s been a little while since i’ve written to you, but i am back and here to share recipes! motherhood continues to be an amazing and joyful journey full of new adventures each day.
i hope you all had a wonderful thanksgiving! we spent it at home just the three of us. wil made a chicken instead of a turkey and we made french 75s and listened to jazz and got out our christmas decorations. it was really lovely! we also had vinegar pie — which i know sounds horrible, but is actually SO good. i’ve included the recipe below along with the history of how it came to be… it tastes like a pecan pie sans pecans. i am going to try out another version this weekend… i’ll report back!
pumpkin chocolate-chip cookies
these came about when i had a half can of pumpkin puree leftover and wanted to whip up some cookies. these might sound weird, but they are perfectly spiced, not too sweet, and nice and chocolatey. my coworker described them as having the texture of muffin tops, and that is the perfect description of the texture!
ingredients:
1 cup canned pumpkin puree (NOT pumpkin pie filling)
2 eggs
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup sour cream
1 cup AP flour
1 cup almond flour
1 tsp cinnamon
1 cup chocolate chips (dark choc are the best!)
2 tsp baking soda
pinch of salt
make the cookies!
preheat oven to 350.
use a mixer to beat the eggs, sugars, and pumpkin until fully incorporated and light in color.
use a spatula to mix in the sour cream.
add in the flours a little at a time, incorporating each portion fully each time, then add baking soda and mix.
stir in chocolate chips and pinch of salt.
scoop approx. 1/8 cup portions onto a parchment lined cookie sheet.
bake for 20-30 minutes or until set but still soft and fluffy.
enjoy with a cup of hot apple cider or your morning chai!
best-ever banana bread
this is truly the best banana bread i have *ever* made! also you can sub all-purpose flour for the spelt flour if you don’t have it / can’t find it, and it will turn out just as good! the spelt flour does give it a really nice soft crumb though, so if you can find it i highly recommend!
vinegar pie recipe
Old-Time Vinegar Pie (From The Southern Pie Book by Jan Moon)
Ingredients:
1 Simply Piecrust (see recipe below)
4 large eggs, lightly beaten
1 1/2 cups sugar
1/2 cup butter, melted
3 Tbsp apple cider vinegar or white vinegar (I used apple cider vinegar)
1 tsp vanilla extract
1. Prepare Simply Piecrust through step 2 (with the exception of preheating to 425) in a 9-inch pie plate
2. Preheat oven to 350 degrees. Whisk together eggs and next 4 ingredients. Pour into prepared crust.
3. Bake at 350 degrees for 50 minutes or until set. Remove from oven to a wire rack, and cool completely (about 2 hours).
Tip: Be sure to cook this pit until it is set. When it is completely baked, the filling will turn a golden brown.