Niki's Neverending Adventure

Hey everyone! I am officially on Christmas Break! Yay! I think I did ok on my test today, just so happy to be done with it!!

 

Anyway, enough about school!! I have some funny race photos to share from the half I just did! Check them out!

 

 

I honestly have NO CLUE where this picture was taken! Haha!! I do remember seeing the camera guy and trying to smile though! Check out my hair flying behind my head! Seems to be the theme of the race!

 

 

This one’s kinda hard to see but it is right after I crossed the finish. Again, notice my hair flying behind my head! I am also attempting to stop my watch at this point! Ha!

 

Onto the yummy cookie recipes!! Yesterday, I saw that Lauren made these Pumpkin Molasses cookies (recipe by Holly) and I knew I had to try them!! Here’s the recipe:

 

Vegan Pumpkin Molasses Cookies

2 cups flour (you can use regular or whole wheat)
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 cup ground flaxseed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup evaporated cane juice (or other form of sugar), reserving 2 tbsp.
2 tbsp. water

Preheat the oven to 350 degrees.

In a large bowl, sift all the dry ingredients together, including the ground flax. Set aside.

 

 

In a medium bowl, whisk together the pumpkin, molasses and canola oil.  Then whisk in the sugar.

 

 

Fold the pumpkin molasses mixture in the dry ingredients. Add the water near the end, which should help the dough come together.  It will be sticky.

 

 

In a small bowl, place the 2 tbsp. of sugar and mix with a dash or two of ground ginger.

Spoon 1 tbsp. of the dough, rolling it in your hands into a ball.  Then toss the ball in sugar mixture until it is coated.  Repeat this process for all 24 cookies.

 

 

Before placing the pan in the oven, press a fork vertically then horizontally (creating criss crossing lines), slightly smooshing the cookie down.  The cookie should be 1/4- to 1/2-inch or so thickness.

 

Bake for 10 to 12 minutes or until slightly firm. Makes 2 dozen cookies.

 

These are GREAT!! A must try for sure!!

 

I also decided I wanted to make a chocolate cookie so I went to one of my favorite recipes, CHOCOLATE THUMBPRINTS!!

 

Chocolate Thumbprints

1 1/2 cups flour

1/2 cup cocoa

1/2 tsp baking powder

1 cup butter, softened

1tsp vanilla

1 egg yolk

3/4 cup sugar

Chocolate frosting (store bought or homemade)

 

Heat oven to 325 degrees. Combine flour, cocoa, and baking powder. Set aside.

 

Combine butter, sugar, and vanilla at medium speed. Add egg yolk and combine. Add flour mixture until combined.

 

 

Shape into 1 inch balls. Place 2 inches apart on cookie sheet. Make indention with thumb.

 

 

 

Bake 10-11 minutes. Let cool, then frost with frosting. Enjoy!!

 

 

This is what I used!

 

 

These are soooo good! I can’t wait for ya’ll to try them! Both of these recipes are easy too!!

 

No running this morning due to crazy winds, like 30mph! So Erin came over and we did another boot camp workout! I am so sore from yesterday’s boot camp workout! Haha! Tomorrow we are back to early morning running :) I think it’s only supposed to be 22 degrees! YIKES!! Hope ya’ll have a great night!!

Posted in: on Wednesday, December 9, 2009 at at 9:24 PM