Being a good patient I was following my doctor’s orders to the letter. No stacking firewood, no lawn cleanup and no high impact workouts. He didn’t say anything about time in the kitchen though. It turns out that standing at the counter for too long can be more taxing when you are fighting an infection and haven’t got back to sleeping normally yet. I fought through it though.
As I was working through the messages in my Foodbuzz this past weekend inbox I came across two cookie recipes that screamed Fall! It turns out both are from the Brown Eyed Baker which comes as no surprise!
Pumpkin Pie Bars
Gingered Carrot Cake Cookies
The only difference in my final product as compared to the recipes linked above is that for the Pumkin Pie Bars I used freshly roasted pumpkin and I used walnuts in the Carrot Cake Cookies.
Both of these recipes are very straightforward and came out exactly as advertised. I am a sucker for anything pumpkin and pumpkin bars had such a wonderful texture I was very glad they were destined for the freezer. Eating too many is would not be good for your health!
Both of these cookies were thoroughly enjoyed with a cup of Jamaican Blue Mountain coffee (Margot's idea) on a cool autumn afternoon. While my cooking adventures slowly come back to normal it is moments like these that make me realize that simple is ALWAYS better!