Things I am thankful for:
1. The wonderful people I’ve met over the past month. I am thanking the heavens for introducing us.
2. The people who have taken chances and hired me. Never in my wildest dreams would I think I’d ever get these kinds of assignments (much more on that later!)
3. Minus the 12 (or is it 22?) extra pounds hanging around my midsection, I am thankful for my health. Knock on wood here.
4. Finally meeting the amazing Bea when I spoke at a seminar last weekend.
4. Our new oven.
So yea, a new oven (and don’t think I didn’t pick up on that correlation between tight pants and new oven because I totally did.) A brand spanking gorgeous piece of convection equipment that has made life so much easier. Granted, I’ve not been allowed to touch it or use it (Adam’s rules, not mine) but I am the direct beneficiary of evenly-cooked, dual oven food preparation. And really, you think I’m complaining? Chickens seem to cook more evenly, roasting vegetables takes almost no time, and baking cakes and cookies seem like a snap. I say "seem" because I’m not the baker but this is what Adam tells me. Perhaps one day when he’s out working I’ll sneak into the kitchen and press all the buttons and have my own I Love Lucy moment.
Oh Adammmmmmmmmmmmmmmmmmmm! Whine whine whine. Ok, "Ricky" does sound better, but I’m not married to a Ricky. There you have it.
Among the many things he’s tested over the past 2 weeks are these delightful little pumpkin cookies. You may know that my sweet tooth isn’t particularly well developed and I’d rather sit down to a plate of cheese and olives or a hunk of duck rillette with a glass of wine than sugary, sweet things. Salty and savory for me, baby! But I’m digging these little cake-like cookies because oh how I love a soft cookie and they taste like little tiny muffins in my mouth. And that makes me very happy, even if I can’t go near the oven.
Chocolate Glazed Pumpkin Cookies from Everyday Food by my pal Martha (yes, she is my friend, she just hasn’t met me yet)
You may notice our version uses white rather than dark chocolate, and that’s because I thought it would look prettier. I’m an Art Director, remember? And by golly look at those little things with white lines. How cute is that? Besides, this cookie really isn’t about the chocolate but the pumpkiny flavor which is perfect for the holidays.
2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, rom temperature
1 cup sugar
1 large egg
1 can (15 ounces) pure pumpkin purée
4 ounces semisweet chocolate, chopped
1. Preheat the oven to 375˚. In a medium bowl, whisk together flower, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin purée in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable bag. Snip off a corner with scissors or a knife to make a 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, 20 minutes. Store cookies in layers divided by parchment paper in an airtight container up to three days.