Eleven months of the year, I milk my half Arabic background (even though I can count how many words I can say and understand on two hands, and know how to cook only a few key traditional dishes). The other month, that being December, I milk my other half which is Scottish. Why you ask? Shortbread of course! Maybe tartan blanket scarves and plaid in general, but that’s a different story.
Pumpkin season is HERE and I couldn’t be more excited! It signifies the arrival of fall, the appearance of flannel plaid shirts and little black leather jackets, the biting feeling of a cool morning breeze, and the smell of cranberries, apple cider, and cinnamon. Most importantly, it opens the door for so many creative culinary creations (did you see that alliteration?).
“Almost Good For You Cookies”….kind of an oxymoron right? These started as a kitchen experiment at my parent’s house when I was looking for something sweet. My mom and dad are two of the healthiest eaters I know and never have any of the good stuff in their pantry! So, I threw together what seemed like a whole lot of random ingredients – maple syrup, cashews, chia seeds? – and hoped for the best.
Guilt-free carrot and oat breakfast cookies. These are super soft, packed with oats and nuts, and refined sugar free. Who says cookies can’t be eaten for breakfast? True story: My uncle made a double batch of these one night, and before he got home from work the next day, my aunt had eaten every last one!