WOW! ok, so where to begin? We made the move to austin… yes, we’re here. but we’re in a hotel until I find a place to live. Victor is busy at work, and I am hard at work apartment/job hunting. My camera is dead (that picture up there is a latte I poured before I left Maryland), and I don’t have time for a full update right now…but boy are y’all in for it! I have many posts planned. I have pictures from my trip to philly, I have pictures of some of my favorite DC spots I will miss, and I have lots of new places to visit around here. stay tuned! :)

Where’s Waldo!

I made these cookies from the ppk yesterday. they turned out really well! they were definitely better (more moist, less cakey) the second day, but it was a really good blend of pumpkin and oatmeal cookies. I didn’t have walnuts, so I just threw in some chocolate chips, instead. Yum!

Ingredients

• 2 cups flour
• 1 1/3 cups rolled oats
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tsp cinnamon
• 1/2 teaspoon nutmeg
• 1 2/3 cups sugar
• 2/3 cup canola oil
• 2 tablespoons molasses
• 1 cup canned pumpkin, or cooked pureed pumpkin
• 1 teaspoon vanilla
• optional: 1 tablespoon ground flax seeds
• 1 cup walnuts, finely chopped
• 1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets. Mix together flour, oats, baking soda, salt and spices. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.