Pumpkin Pudding and PB Cookies

Still raining. The forecast shows no end in sight. I've been told this is November's weather. I keep waiting for a lull in the rain to get up my motivation to go for a run or walk or something but seems easier to use the rain as an excuse. I am determined to go this afternoon! I see lots of people (must be locals) that don't seem to have a problem with it. They're pushing strollers, riding their bikes doing home renos & yard work. And I sit with my cup of tea, looking out the window and typing with a cat on my lap (Mr. Roo). 

pumpkin pudding in turquoise ramekins cooling on a wire rack

This weather makes me spend more time in the kitchen and yesterday I made pudding and cookies. The pudding is really pumpkin pie without the crust. I don't care for crust and it's always the fussiest part. It turned out creamy and flavourful sweetened with just a little maple syrup.
pumpkin pudding in turquoise ramekins cooling on a wire rack and pumpkins lined up in a row on a window ledge
Prep time: 15 mins
Bake time: 45 mins at 350
Yield: 5-6 ramekins depending on the size

Ingredients

1 large can (26 oz) pure pumpkin 
1 cup heavy cream
1/2 tsp ground nutmeg
1/4 tsp ground gloves
4 eggs
1/3-1/2 cup brown sugar (depending on desired sweetness, I used 1/3 cup)
2 Tbsp maple syrup

Instructions

  1. Mix everything in a large bowl until well incorporated. 
  2. Pour into 5-6 ramekins (I can't say for sure how many you'll need. I only have 2 so I put the rest in a baking dish but it was a larger dish and it took an extra 5 minutes to cook). 
  3. Bake at 350 for 45 mins.
  4. When done, allow to cool for 15 minutes. Sprinkle with cinnamon, serve with whipped cream.


On to the cookies! They are modified from this Whole Foods recipe. I made half peanut butter and half using oats and chocolate chips. They were both good but the oats dough turned out amazing. They look crumbly in the picture but they actually hold together well. More chunky and chewy than crumbly. Here is the oats version. 

Close-up of a chunky peanut butter, oatmeal, chocolate chip cookie on parchment paper
Prep time: 15 mins
Bake time: 10 mins at 350
Yield: 20 cookies

Ingredients

1 egg
1/2 cup (scant) brown sugar 
1/2 cup quick cooking oats
1 tsp baking soda
1 cup peanut butter (255 grams*)
1/2 tsp vanilla
handful of dark chocolate chips

Instructions

  1. In a large bowl combine peanut butter, egg, vanilla, baking soda. Mix well. It will get thick and dough-like. 
  2. Add oats and chocolate chips and incorporate well. Use your hands if you need to. 
  3. Line baking sheet with parchment paper. Roll into balls and place on baking sheet. Flatten with back of fork slightly. 
  4. Bake at 350 for 10 minutes 
*I use scales when adding peanut butter (or other gooey ingredients). It goes straight into the bowl rather than in a measuring cup then into the bowl. Less to clean.
Cookings cooling on a baking sheet lined with parchment paper and close up of a peanut butter, oatmeal, chocolate chip cookieEnjoy the weekend! I'll be getting over my reluctance to get out in the rain.

Will you be doing this weekend?

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