As some of you may already know, I have been thinking about opening a food blog for an entire year now, maybe longer! And today, this has finally happened. Nothing is perfect yet, and who knows, maybe it will never be, but I’m going to have a grand time trying (or maybe not, given my relationship with technology). I love food…the taste of it, the artistry, the science, the act of turning raw ingredients into a full-on meal. Some have said I should pursue a career with it–and I have not disagreed, only, decided to start with a blog to make sure I won’t get sick of it. But really, who gets sick of food?!
While playing with many possible names for this blog, and even naming and renaming this very one, I settled on A Study In Sweet because it fit so well with what I wanted to do…it helps that the name was partially inspired by Sherlock. If all goes as planned, this blog will be a pleasing mixture of education (a Study) and recipes (Sweet!), not unlike that of Alton Brown, my idol, and his many shows and blogs. The title suggests I shall be mostly doing desserts, and that may end up being the truth. Baking is my passion; cooking is my skill. HOWEVER, there is a subtitle/byline to my blog (not that you would know since I don’t have a real header yet), and it is “Savory Welcome”, because I love garlic and potatoes as much as the next guy! These posts should be coming to you every Thursday, so enjoy!
FINALLY, on to the part of this post you’re all waiting for: the food!
Autumn Breakfast Cookies (don’t worry, one of these days I’ll figure out how to insert those fancy recipe-card templates in here…)
1 1/2 cups Whole Wheat Flour
1 cup All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
4 Tablespoons Butter
1/2 cup Canola Oil (Vegetable/Soybean Oil works as well)
2/3 cup Dark Brown Sugar
1/2 cup Pumpkin
1 Tablespoon Vanilla Extract (Yes, this is a lot)
2 cups Rolled Oats
2/3 cup Raisins or other Dried Fruit
1 Apple, diced into quarter-inch cubes (I used a giant Honeycrisp)
Preheat oven to 350 degrees and lightly grease a parchment-lined baking sheet.
Mix together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a bowl. In a separate bowl, cream together the butter, oil, and dark brown sugar until uniform and slightly fluffy. Add in eggs, beating after each addition, followed by the pumpkin and the vanilla. In three or four increments, add the dry ingredients from the other bowl. Add the oats and beat just until combined. Using a wooden spoon or spatula (or even clean hands), fold in the raisins and apple.
Drop 1/4-cup balls of dough onto the cookie sheet, leaving approximately two inches between each one. Bake for 20-25 minutes, or until one opened with a fork (sorry, sacrifice) reveals a uniform “dry” texture throughout. Let cool on racks before enjoying!
Yield: About 20 Breakfast Cookies