A chocolate chip cookie. That’s what motivates me to write again. And not just any chocolate chip cookie. It’s a cookie sweetened with pure maple syrup. It’s chunky with walnuts too. It’s tasty…very deadly. It’s a recipe I bookmarked for quite awhile. I saved it immediately when I first read about it last year on the blog Everybody Loves Sandwiches. For some reason, it took me this long to bake them.
Sugar-Topped Molasses Spice Cookies: A perfectly spiced cookie that was a big hit with everyone.
I baked them for a Junk-Food Halloween hike to the top of Mt. Baldy. Other people brought Halloween candy, I brought homemade cookies.
For home use, I made them into ice cream sandwiches with the Cinnamon Ice Cream from David Lebovitz’s The Perfect Scoop.
(I heart my new iPhone for lots of different reasons. One reason is the WordPress App that lets me write posts from anywhere. I started this post while in the mountains surrounding Idyllwild waiting for the rest of my hike group to show up.)
I’ve never seen muffins disappear as quickly as these mini Pear Cranberry Muffins with Spice Cookie Crumble. I don’t know if it was the muffin itself or the crumble or people really like muffins with crumble toppings. Either way, these muffins were a big hit at both work and a meeting/party I attended.
I made the full recipe which made 24 minis and 9 full size. I didn’t have a lemon, so I used lime zest. I also chopped the fresh cranberries instead of keeping them whole. I also subbed white whole wheat flour for some of the all-purpose flour. For the crumble topping, instead of gingersnaps I used Dorie Greenspan’s Sugar-Topped Spice Cookies. The cookies are the November 17th pick for Tuesdays with Dorie. I like it when baking groups become symbiotic. 😛
Thank you to Jennifer of Maple N’ Cornbread for selecting Pear Cranberry Muffins with Gingersnap Crumble for this week’s Sweet Melissa Sundays. If you would like the recipe, visit her blog or buy the book.
It’s all pumpkin, all the time right now. It was fine and dandy last week when *gasp* it was below 70°F and I contemplated turning on the heat. Today it was 97°F and it’s expected to be in the high 80’s for the next week. Even though it’s not pumpkin weather, I’ve decided that this week will be Pumpkin Week on Pink Stripes. All posts, with the exception of one, will be pumpkin posts.
This week’s Sweet Melissa Sundays selection–Spiced Pumpkin Cookie Cakes–starts off the week with a fantastic bang. It’s a cookie! It’s a cake! It’s a cookie cake! This cinnamon-nutmeg spiced treat reminds me of a whoopie pie. It may actually be a whoopie pie, 2 round cakes sandwiching a creamy filling. Yup, I think this fits the bill.
Stefany from Proceed with Caution picked this week’s Tuesdays with Dorie recipe. These cookies were easy to make and definately taste better with ice cream.:P They tasted better the next day. I think they needed time for all the flavors to meld together or something. They have a subtle peanut butter taste with some nutmeg and cinnamon thrown in for good measure.