*This post is thanks to the Food Network*
So maybe this morning you find yourself faced with the day after Thanksgiving wearies.
*Dazed half-smiling face on pillow, eyes still shut*
You have stayed in bed a bit later than usual, and only jump up at the last minute as you realized the rumble and clatter of metal outside your bedroom window is not a train going by because you don’t live near train tracks any more but it’s actually the trashman coming the day after the holiday as you were notified six months ago–
And now that you are coming back inside, your heart racing, your lungs alive with brisk, misty air, the house feels warm and inviting, and there’s still a trace of turkey in the air if only a few scraps remain in the fridge.
*happy face reflecting glow of refrigerator light*
Mmmm…those turkey scraps will taste great later–mingled with spicy barbecue sauce slathered over slices of the crusty bread you’re nibling now as you peruse thefridge’s contents for the makings of your morning brew–a few left over yams, and some cranberry sauce and those gloppy grean beans you like so much–you’re really waking up now–but wait a minute, what’s this, the pie is gone, nothing left but this half can of pumpkin, and what good is that!
*horrified face reflecting glow of refrigerator light*
Well, pull yourself together, friend, ease your way out of the fridge back into your morning routine, your favorite brew, because I have the perfect use for that pumpkin–cookies.
**Pumpkin Chocolate Chip Cookies**
Preheat oven to 350 degrees.
2 sticks of butter
1 cup sugar
1 cup brown sugar
1 cup pumpkin
3 cups flour
2 tsp baking soda
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
½ tsp salt
1 bag chocolate chips
Blend mixtures together.
Arrange cookies on cookie sheets covered with parchment paper.
Bake 15 minutes.
Allow to cool before serving
Makes 60 cookies.
Wishing you a sweet day after Thanksgiving…so grateful to find you here!
*2 cups of brew beside plate of cookies*