It was a relatively an uneventful night for me last night, but I didn't mind. I took a rest day after my soggy 5 miler Wednesday night. Clyde and I went to Petsmart to buy bunny food for the bunnies. There's lots for Clyde to sniff at Petsmart, so he seems to like it ;)
For dinner I made a Greek-ish omelet.
I basically followed this recipe, minus the dill. I love dill in scrambled eggs, but I think it's a strong flavor and didn't want to mess with the garlic, spinach, feta going on, so I left it out.
It was actually fantastic, and so easy to make. I have a huge tub of feta (thank you Healthy Living Summit coupon!), so I think this will be happening again soon.
But wait! There's more!
I delved into my old recipe box. Back when I first started messing around in the kitchen I bought an old school recipe box, complete with dividers and colored index cards.
Do you guys have one of these?
In the day and age of the internet, I suppose we're much more likely to have folders on our computers with recipes in them or bookmarked webpages. I have those too. I also have a three ring binder with printed recipes and a messy area in one of my cabinets were I occasionally throw a random magazine recipe or something and then it goes there to die. Just kidding, sort of. I really should go through my recipes and form more of a game plan though.
In my good ol' recipe box, I remembered that I had an old pumpkin cookie recipe from an ex-boyfriend's mom. Thanks Brian's mom ;)
It's funny how you have some recipes from people you once knew and when you pull them out to make them once in a while, you kind of think of that time in your life.
Do you have those recipes?
Brian was a guy I dated my last year of college, and he's actually partly the reason I ended up moving to VA/DC after college. If we hadn't been dating and I hadn't moved to DC, who knows where I'd be now. Maybe living in Ohio with a mini-van or something. Who knows. Weird.
Anyway, here's Brian's mom's pumpkin cookie recipe with some of my own twists. Also, her recipe was double this amount, and I thought that was way more cookies than I needed, so this is the halved version, but you could always double it if you plan on feeding an army.
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 cup butter
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon of cinnamon
1/2 teaspoon of ground clove
1/2 teaspoon ground ginger
1/2 cup shredded coconut (optional)
Mix wet ingredients and mix dry ingredients in seperate bowls. Then mix all together. Drop by spoonfuls onto ungreased cookie sheet (I used parchment paper) and bake 8-10 minutes. Mine took about 10 minutes. I did half without coconut and half with. The coconut wasn't in the original recipe. I also substituted some of the sugar for brown sugar and used butter instead of Crisco.
There's also a suggestion that you could top these with cream cheese frosting. I think they're good with or without. I'm keeping mine plain though. Also, these could easily be Vegan, as they have no egg and you could use Earth Balance as your butter/Crisco element.
I had a couple of these, watched Grey's, and called it a night.