Monday, 31 October 2011

Re: [Everything doTERRA] Pumpkin Cookies with On Guard Icing

YUMMMMMMIE...
I'm definitely keeping a tin of these around throughout the Season...
I love this time of year... The smells ... of all the wonderful choices and outdoor leaves falling...
It's all good!
Thanks for sharing some seasonal joy!


On Mon, Oct 31, 2011 at 5:52 PM, Joni Zander <jonizander@gmail.com> wrote:
I'm going to a Halloween party tonight and just made some wonderful cookies that I thought I would share:

The cookie recipe is from the blog, http://www.itaintmeatbabe.com and the icing recipe is from http://vegweb.com

Chocolate Chip Pumpkin Cookies

2 cups white spelt flour
3/4 cup whole grain spelt flour ( used all whole grain because we grind all our own flour)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoons grated fresh ginger (I didn't have any, so I used crystallized ginger instead)
pinch of ground cloves
2 tbsp ground flax seed mixed with 6 tbsp water
1 cup brown sugar
1/2 cup safflower oil
1 teaspoon lemon juice
1 cup pumpkin puree
1 cup chocolate chips (I used mini ones, but any size will do)

Preheat oven to 325 degrees.

Line two large baking sheets with parchment paper.

In one bowl, sift flour, baking powder, baking soda, cinnamon and cloves. Grate in the ginger and mix.

In another bowl, combine the flax and water with the sugar and mix well, then add the oil, lemon juice, and pumpkin. Mix well.

Add the flour mixture to the wet ingredients and mix until smoothly combined. Stir in chocolate chips.

Drop tablespoons full of batter onto prepared baking sheets and press down gently with a fork. The batter will be quite wet, more like cake batter than cookie dough.

Bake for fifteen minutes then let cool on a wire rack.

Makes approximately three dozen cookies. Plenty to share with your friends.


Let cool then glaze with:


Vanilla Glaze

Ingredients (use vegan versions):

    1 tablespoon + 1 teaspoon nondairy milk (I used almond)
    1 teaspoon canola oil
    1/4 teaspoon vanilla
    1 cup powdered sugar

Directions:

1. In a pan over low heat, warm nondairy milk, oil, and vanilla.  Remove from heat. 

2. Add powdered sugar.  If you need it thicker, add a bit more powdered sugar.  (I added three drops of On Guard)

3. Pour glaze over cake or other dessert immediately.

Preparation time: 10 minutes


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The Modern Essential Book is the expert,
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   God's has  boundless opportunities for us           
Victoria May Talley

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