Wait... it's a Monday, and I'm blogging? How is that happening? Shouldn't I be in class? Shouldn't I be drawing organic chemistry mechanisms or studying nutrient requirements for lactating mothers or memorizing the staple foods of foreign countries? (those are all my usual weekly assignments) It's a Monday, and I'm not.
A typical Monday, for me, lays out like this: early morning workout --> 8 AM organic chemistry lecture --> 2 hour organic chemistry study session --> 3 hour organic chemistry lab --> maybe a short break (usually grocery shopping) --> studying (and dinner somewhere in the midst of that). No wiggle room. Study. Study. S T U D Y. Oh, how I miss the school-free days of summer. The Mondays that often mixed themselves up with Saturdays because of their sheer laziness.
But I can't hold onto them too tightly, and I can't stop time or even pause it, no matter how hard I try. My classes this quarter are moving faster than caffeinated lightning (think about it for a sec.) and I hold not an ounce of control. My foot is definitely not on the gas pedal. If this quarter were a car with myself in the driver's seat, I'd be slamming on the breaks real hard right about now. This chick needs a break.
Thank goodness for a Father who knows that :) #canigetanamen. AMEN. He's the reason I'm here today - a Monday - blogging my little restless mind away. I put in hours of studying and finishing assignments this weekend, and I even somehow managed to grab a Sunday off of work to attend church with my roommate. Ah, such a rich day.
Today has not been a typical Monday. I haven't touched any homework yet (and hopefully I won't have to), my professor let us out of our three-hour lab two hours early (PRAISE), aaaaaand I've spent the past two and a half hours baking these cookies and using the remaining pumpkin to whip up some waffles.
Anyways, these cookies. Let me just address the fact that my roommate walked into our apartment right when I pulled these babies out of the oven (and burned my fingers, but whatever) and practically fell to her knees at first whiff of the warm, sweet combination of pumpkin and chocolate invading the air. We have this thing when I'm cooking a dessert recipe for the blog - "the bite pic", we call it.
Her nose stole a whiff, her eyes darted from the cookies on the pan to my camera and cookie-picture-taking set-up in the living room, back to the pan, and then to me. It was something a dog about to beg for a treat would do. If you know my roommate, then you know this is an impeccable description.
So, that bite pic - EPIC. The cookie itself? Even more so. Soft, spiced pumpkin cradling a rich, chocolate-y SqaureBar center, all sprinkled with a taste of sea salt to lure you in for another bite.
Can all Mondays be like this?
PS use the code "hungryhaley" for 20% off your order + free shipping for U.S. orders!
Makes 12 cookies
1/2 cup brown rice flour
1/4 cup almond flour
3/4 tsp xanthan gum
1 tsp. pumpkin pie spice
1 cup pumpkin puree
1/3 cup coconut sugar
1 tsp. vanilla extract
1-2 SquareBars (I used the Chocolate Covered Nuts & Sea Salt bar), cubed*
Sea salt, for sprinkling
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl and set aside.
- In a smaller bowl, whisk together the wet ingredients (the pumpkin, sugar, and vanilla) and then pour this mixture into the dry. Stir until well incorporated, then set aside.
- Roll portions just smaller than golf balls into your palm, flatten, and place a SquareBar cube in the center. Add another small chunk of cookie dough and gently form the dough around the SquareBar to close it into the cookie. Be sure no chocolate is showing to prevent a messy baking situation.
- Bake for 15-17 minutes, or until golden brown and slightly firm. Remove from oven and allow to cool slightly before serving. Store leftovers in an airtight container or freeze.
*I used just one SquareBar and cut it into nine cubes, which left 3 cookies without a SquareBar piece in the center. I stuffed these remaining ones with chocolate chunks from EnjoyLife Foods!