Check that P off

Sunday was spent in the kitchen. It was rainy, damp and cold. We went to mass Saturday night and after running some errands in the morning, I was ready to settle down and work. First thing first, Elliott and I started a fire. Oh, that chased the chill away in half the house. Build a fire and they will come. They come with book or game in hand and enjoy the warm radiating from the flames. They also call to me when it’s time to put another log on the fire. Sometimes I think I need to explain a fireplace vs. bonfire to them. Even Ruddie gets into soaking up the heat. He tends to get too close so I have to make him back away. Just like a child. Drawn to flame without understanding the dangers.

I had baking on my mind. I started with currant scones and they turned out scrumptious. I then made dough for a Black Raspberry-Cream Cheese Danish. I also made Pecan-Honey Breakfast cookies – a quick recipe that made less than two dozen cookies and it put me one recipe closer to my Baking through the ABC’s project. These have nuts, pecans to be exact, so they will be enjoyed by John and I. They are good. Healthy and cake-y and approved.

Pecan Maple Breakfast Cookies

1 cup whole wheat flour
¾ cup rolled oats
½ tsp. baking soda
¼ tsp. salt (optional)
¼ cup applesauce
3 Tbsp. maple syrup
2 Tbsp. butter, softened but not melted
1 egg
½ tsp. vanilla
½ cup chopped pecans

Preheat oven to 375˚F and grease two cookie sheets. Whisk together the flour, oats, baking powder and salt. In a separate bowl using an electric mixer beat the applesauce, maple syrup, butter, egg and vanilla. While beating the mixture on low speed, add the dry ingredients until well blended. Fold in the nuts with a spoon. Drop onto prepared baking sheets and bake for 8-9 minutes or until they start to brown. (Yield: 20 cookies) Added this to the collection.

On deck, or rather, on the counter  – Q.