Thanksgiving Baking

Thanksgiving baking

Yesterday was Thanksgiving and I wanted Squidge to know that it’s a special day. Thanksgiving is my all time favorite holiday and I want to pass on that love to Squidge. I remember my mom saying years and years ago it was her favorite holiday. Back then I was like are you crazy woman? Better than Christmas?? Woman is on crack! Now I’m just like her. Oooh how I wished growing up that I wouldn’t turn into my mother and here I am (and happy I am about that too!)

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I chatted to Squidge about the meaning of Thanksgiving and how we should spend some time thinking about what we are thankful for. She’s thankful for her friends. that is all.  I am thankful for many many things. I’m thankful for my wonderful family who have stopped giving me a hard time when I don’t call them often enough. I’m thankful for Wal and his love and friendship. I’m thankful for the friends I have. I’m thankful (mostly) for my fixer upper of a house.
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Because it was Thanksgiving I thought I would bake some Thanksgiving inspired cookies and send them off to school. The plan was for Squidge to talk a little bit about thanksgiving but I think the rush to eat the cookies was great and well no thanks were given beforehand although there were lots of thanks afterwards.
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Pumpkin Oatmeal Raisin Cookies

baking sheets
2 mixing bowls

110 grams plain flour
120 grams rolled oats
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 teaspoon nutmeg

375 grams sugar
158 mililiters canola oil
2 tbs black treacle
212 grams (1 cup) canned pumpkin, or cooked pureed pumpkin
1 tsp vanilla
100 grams raisins
212 grams (1 cup) walnuts, finely chopped

Preheat oven to 180. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 180. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

These cookies are 6 pro points each.