Wednesday, October 23, 2013

Something Orange and Black: Pumpkin Sesame Cookies



Pecking away at my too tiny for a tall person MacBook Air, I’m relieved to finally be back on the blog boards. It’s that creeping thought reminding me everyday it’s been 5 plus too many days since I last posted slash someone asking that not really a question “you still doing that blog thing-" hi/how are you/i don't really care inquiry. It goes into that deeper question: are bloggers really blogging (and who is commenting anyhow? Find out HERE). It’s been Pennsylvania to Portland to Japan to Missoula. It’s been a new job and new home purchase and with reuniting with old friends (naturally they win over my introvert roller coaster swings). Overall it’s been great and I am so happy be in living in Portland again. The one thing that scares me is that I’ve almost missed the sweet spot before Halloween to post a pumpkin recipe.

Real talk starts now:

Let’s face it, this cultivar of squash should be celebrated all year long. But, really, we all love hype, and this season’s hype is the pump type. I mean, have you been to Trader Joe’s lately? What can’t be made with pumpkin?

My squash submission is inspired by a recent trip to Japan. It was a work trip, but I did get a few grocery store shopping sessions in. In those visits I snagged top yen sesame seed oil and sesame seeds. I can’t think of anything I’d want more than combine pumpkin with this Japanese haul. These cookies look tough, but they are really soft, fluffy and taste good – kind of like Halloween.

Pumpkin Sesame Cookies
(makes 1 cookies tray of large cookies and 2 trays of smaller cookies)

2 tablespoons sesame seed oil
2 tablespoons coconut oil
1/3 cup white sugar
1/3 cup brown sugar
1 large egg
1 cup canned pumpkin puree
1 1/2 cup AP flour
1 tsp baking soda
1/2 tsp salt
1 tablespoon black sesame seeds

  • Heat oven to 350 degrees F. Spray cookie sheet with nonstick oil or prepare silpat.
  • Using a mixer or fork, beat oils until smooth. Beat in sugars until light and fluffy. Beat in egg and pumpkin puree.
  • In a large bowl, whisk together flour, baking soda, and salt. 
  • Slowly beat the flour mixture into the batter until combined. 
  • Scoop the dough by spoonfuls (ice cream scoops if you want big ones) onto prepared cookie sheet.
  • Press down dough with back of fork and sprinkle with sesame seeds. Bake for about 10-15 minutes or until cookies are browned around the edges. Let cookies rest on sheets for 2 minutes and cool on wire racks

3 comments:

Ivy said...

It was great reading so many exciting new things happening in your life. I am sure these cookies must be really delicious!

Banana Wonder said...

Ivy - Thanks yah, can't wait for things to settle down so I can really spend more time in the kitchen. Hope you are well!

Anonymous said...

You might also need in order to experience this content requested the actual tote due to the fact the high cost generally differs in line with the supplies utilized. fake cartier If you don't understand how to pick the supplies utilized for that totes, listed here are a number of your alternatives: Leather-based or even Suede- chanel replica online they are thought to be long-lasting items and may prior for any extended period because lengthy while you thoroughly clean as well as store this properly following dealing with this. chanel replica These types of elements can be probably the most costly types because of the fact leathers replica gucci generally prior for many years so long as it's associated with excellent high quality and when you wish to possess your individual leather-based tote, you are able to decide upon the next producers. fake dior handbags Chloe Paddington, Hermes, Birkin, Chanel as well as much more.