sitting in the Portland airport …

eating Wendy’s chili and reading email. Been in Utah for three days (SS strategy and yearly planning meetings) Man I LOVE my team at Simple — what an amazing group of dedicated, passionate, smart women (seriously.) So fun to look back and look ahead and be grateful. For more, read Angie’s blog

highlights (in no particular order)
1. seeing everyone (including Cathy who I don’t get to see often enough)
2. holding and reading pages and projects from Elizabeth Dillow’s upcoming book — which are all in the photo studio being propped and *you guessed it* photographed.
3. getting a copy of Rebecca Cooper’s NEW book Real. Life. Scrapbooking (I have a copy to give away too! Stay tuned) it’s gorgeous!!
4. eating Lynda A’s pumpkin/ginger cookie (see below for recipe) I’m a big pumpkin fan, so I’ll be adding these to my fall line-up of must bake items.
5. sitting next to and being amazed by Wendy’s brilliant and observing nature. I so dig Wendy. You are so going to die (in a good way) when you see her book!!
6.  getting to meet Leslie, who has followed her dream and launched scrapwords.com — so very proud of and happy for her. Go see what she has done, read her blog and leave her a "way to go" message.

overall, the chance to just share and listen and be heard by people you love and adore  — so very, very good for one’s soul (like cookies and milk good)

Lynda’s Crystallized Ginger Cookies

1 cup pumpkin (small can is 1 1/2 cups, a large can is 3 cups)
3/4 cup sugar
1/2 cup oil
1 egg, well beaten before adding
1 tablespoon vanilla extract
1 tablespoon milk

2 cups flour
2 teaspoons cinnamon
1 teaspoon ginger (the spice kind)
2 teaspoons baking powder
Scant teaspoon baking soda
1 teaspoon salt

1/2 to 1 cup chopped crystallized ginger
Or
Omit ginger spice and replace crystallized ginger with chocolate chips

Combine wet ingredients plus sugar in one bowl.
Combine dry ingredients in a second. Add dry ingredients to wet, mix thoroughly with wooden spoon.

Drop by tablespoons on to a greased cookie sheet. (Mixture does not spread much at all, so cookies can be placed close together.)
Bake at 400 degrees for 13-15 minutes.

Enjoy!

Comments

  1. Stacy Wellner says:

    I love pumpkin cookies, too and am always looking for a good pumpkin spice recipe so thank’s for sharing. I’m anxious to bake them, but have no idea what crystallized ginger is or where to buy it…help?!?
    stacy

  2. Have you seen the Little Missmatched coin purses? I saw one today in Bed Bath & Beyond and thought of you. They are coin purses in the shape of little socks.

  3. Oh those cookies sound delicious. Definitely something I would love to share with family this Thanksgiving. Yummy. Just thinking about it warms my soul. Thanks for sharing.

  4. Yummy, I might have to give these ago. I have never had Pumpkin cookies before.

  5. I have been wondering for a while how you create your adorable banner that says ‘altogether too happy’. Can you give me some kind of instructions? I would love to do something fancy but I have no idea how. The grasshopper is really cool and my daughter would love it!
    Thanks Stacy!

  6. I always enjoy your blog! So many good and uplifting things! These cookies sound yummy, but I’m going to have to hunt for crystalized ginger – never heard of it! Thanks for an always positive post!

  7. Stacy -
    As usual another wonderful blog. You have a unique way of brightening my day! I look forward to new posts from you and look at least once a day to see what you are up to. I have to say, I so admire you and your family. I am an empty nester with no family living within 5 hours of me so I envy all the excitement that goes on in your home.
    I am with Becky – I would love to have some help with making a custom banner for my typepad blog. Can you give some detailed instruction as to what to do?

  8. i too am a pumpkin-lover. have you ever had pumpkin whoopie pies?? super!! like two yummy soft pumpkin cookies sandwiching cream cheese frosting:) (i guess the real question is: do you know what whoopie pies are?) and in case anyone needs to know, the best place to get crystallized ginger is in the “whole foods,” organic, etc… section of your grocery store. It’s way cheaper than in the baking aisle. Look for a plastic tub or maybe in the “buy it in bulk” section. (Same place to get granola by the bulk too). thanks for the recipe! my husband loves ginger, so these will definitely hit the spot.

  9. fran heupel says:

    Stacy,
    love your blog posts always full of wonderful information. Thanks for the wonderful cookie recipe can’t wait to try them. Can’t wait to get Rebecca Coopers new book. Have a great week.
    Fran

  10. Since I know you are a lover of brownies and now I know you love pumpkin. Here’s a link to pumpkin brownies.
    http://www.verybestbaking.com/recipes/detail.aspx?ID=473
    I haven’t made them myself, but my friend swears by them.

  11. sue rood says:

    It’s nice to have your ‘take’ on the 3 day meeting that is posted on the SS blog. I’ve also enjoyed Rebecca’s blog at SS, as well.
    Sue

  12. Christine Guest says:

    If you are a pumpkin fan here is my mother-in-law’s recipe for harvest biscotti. When my father in law had his heart attack, he decided that the best thing to do for his weird cholesterol imbalance was to eat low-fat vegan…forever! Mom Guest sweetly found a way to transform her favorite dishes into something he could eat. This is what she did with his favorite quick bread:
    mix together
    2 cup flour
    1 cup spenda (I use sugar, but not if I’m cooking for Dad)
    1 t baking powder
    1 t baking soda
    1/2 t salt
    1 t cinnamon
    1/2 t nutmeg
    1/2 t ginger
    1/4 t ground cloves
    add 2 egg replacements (or 2 eggs, or 3 whites)
    fold in 1/2 c canned pumpkin
    if not serving to Dad, add 3/4 cup chocklate chips
    1/2 cup walnuts
    form into 3 loaves, bake on cookie sheets for 30 min at 325. cool, slice on the diaganol, re-bake for 10 min, turn, bake another 10min.
    my sister’s in law say that they like the biscotti version much better than the original.
    -Christine

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