/one/hundred/ninety/nine/

I made a these 1/2 batch of these simple breakfast cookies. I changed a few things, I:
- used dried cranberries instead of raisins and slivered almond instead of pecans because it's what we had
- added 1/2 tsp, vanilla to make it more cookie like
- switched olive oil for canola oil
- used whole wheat flour
- tossed in about 2 Tbl of cocoa powder which I thought would go well with the raspberry jam I chose to use.

These are big, by the way. About the size of a palm. I tried to ration it out to make 6 (1/2 of what the recipe should make), but I ended up with seven. You may notice that that seventh cookie is not in the picture. I'll just say that these are not only for breakfast.



If you do want these sweeter (they aren't that sweet, especially since I added unsweetened cocoa powder, try doubling the honey). I like the about of sweetness, though.

I also made buttermilk rye bread. My changes were I did 1 cup whole wheat and 1 cup white (to replace the 1 cup bread flour), instead of buttermilk I did 1 cup plain yogurt and 1/4 milk, and I just tossed everything in the bread machine instead of taking the time and making it by hand. It came out as a really nice sandwhich bread. Not very rye-like as I had thought it might have tasted, which was fine because I made a Russian rye bread a few weeks ago (sorry, no recipe).

In the spirit of fall, I made roasted butternut squash soup. I had cooked the squash before (thinking I wold be on top of things) and didn't realize that I was supposed to roast it with garam masala and ginger on it, so instead I just tossed it in the soup when I cooked it. I didn't have whole sage leaves, so I tossed in come small dried ones as well a cooked sweet potato we had in the fridge. Also, To make it almost fat free, I just added some more chicken stock instead of cream.

I've made some more food, too, and I'll update when I feel like it (ie. motivated) : )
Justine