The thing I love about most breads is that you can add whatever your little (or big?) heart desires. Here I used whole-grain flour, as I think it often compliments breads like banana and pumpkin by giving it a richer flavor. I also added honey, extra cinnamon, brown sugar, and apple sauce (substitute for butter/oil)…. and semi-sweet chocolate chips because it’s freaking chocolate.
Do we hyphenate Snickerdoodle now (what up AP style changing up email all the time)? As much as I love grammar I don’t even care if we do or don’t now, because hyphenation doesn’t affect the taste of these grammatically and semantically perplexing cookies of deliciousness.
I will give you ten dollars if you can discover how these scrumptious cinnamon-ly soft cookies received their name, without using your Googling power. As I tell my students, in this context, Google is cheating.
- THESE ARE PROBABLY MY FAVORTIE COOKIES OF ALL TIME.
Autumn is my absolute favorite time of year. The southern humidity and heat begins to fade into a crisp cool air that surrounds the vibrancy of red and yellow leaves floating to the ground. It’s refreshing. It’s beautiful.
Though now I live in D.C. and it’s just really freaking cold… but that is aside the point for it is a season of thanks. And I am now more thankful than ever to be home for the holidays.
Anyways, baking and Thanksgiving to me means MORE PUMPKIN.
Guys. It’s autumn. Probably one of my favorite seasons for many-a-reason. The leaves, in their array of colors, dance their way to the ground–giving off a scent that evokes thoughts of warm cider and chilled air.
It’s also pumpkin time. Which automatically means I must pumpkin all the things.I already purchased some pumpkin cider and butter from Trader Joe’s (so yummy)…. but now it’s time to continue on with my pumpkin obsession… with my southern (or some would say British) style.