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pumpkin recipes - gathered nutrition

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pumpkin chocolate chip cookies

28g (2tb) butter, softened

14g (1tb) thick yogurt

133g (⅔c) white sugar

245g (1c) pumpkin puree

½tsp vanilla

¼tsp cloves

⅛tsp ginger

165g (1¼c + 2tb) all-purpose flour

½tb baking powder

240g chocolate chips

preheat oven to 400F

cream together butter, yogurt, & sugar

add pumpkin, vanilla, & spices to the creamed mixture

whisk together flour & baking powder

fold the drys & chocolate chips into the wets until just combined

make 1tb amounts of dough, shaping them on a greased baking sheet with a spoon

bake for 14-17min ♡

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gluten-free chocolate chip banana bread cookies

250g bananas

50g thick yogurt

55g granulated sugar

½tsp nutmeg

½tsp vanilla extract

100g oats ((or oat flour --- i blitz the oats into a flour))

85g almond flour

100g chocolate chips

25g granulated sugar

mash bananas in a bowl

add yogurt, sugar, nutmeg, & vanilla, & mix until fully combined

add flours & chocolate chips, folding in until just combined

transfer dough to a container & freeze at least overnight

unthaw cookie dough for a few hours in the fridge

preheat oven to 350F & grease baking sheet

make heaping 1tb mounds of dough, spaced evenly apart

sprinkle each cookie ((i made 25)) with ~¼tsp sugar

bake for ~15min

cool on sheet 5-8min, then transfer to a rack to cool fully

a note: the cookies finish cooking through after being removed from the oven ♡

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snickerdoodles:

76g (⅓c) salted butter, softened

50g (¼c) granulated sugar

110g (½c) brown sugar

2 egg yolks

75g (⅓c) thick yogurt

½tsp vanilla extract

½tsp cinnamon

200g (1⅔c) flour ((whole wheat or all-purpose))

½tsp baking soda

1¼tsp cream of tartar

preheat oven to 350F

beat together butter & white sugar until smooth

add brown sugar in 1/4c amounts, beating in between

add yolk one at a time, beating in between

add in yogurt & beat

add in vanilla & cinnamon

whisk drys together

fold drys into wets until just combined, using a spatula

make 1tb balls of dough & roll in cinnamon-sugar mixture (3tsp white sugar & 2.25tsp cinnamon)

press cookies slightly, with a palm or a drinking glass, on a greased baking sheet

bake for 12-15min

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Feast of St. Elisabeth of Thüringen & Hungary

Born in 1207, Elisabeth was a princess of Thüringen. She had a very happy & supportive marriage with her husband, before being widowed at 20. She turned her life to poverty, using her dowery to build a hospital for the poor and sick and became a part of the Franciscan Order. She served the poor and sick the rest of her life. Elisabeth died at 24, having been a wife, mother, ruler, and servant. Her identifying miracle happened before her husband's death (Ludwig der Heilige (St Louis)): While delivering bread to the poor, a secret, she encountered her husband and his hunting party. On asked to show what she had, suspicion from the party beside her husband being she was stealing, she opened her cloak & roses spilled from it. Her symbols are roses, bread, & the colour red; she is the patron of both bride & widows, of nurses, those falsely accused, & the homeless.

hungarian coffee cake

lángos (a very old hungarian bread, that Elisabeth may have eaten)

palacsinta (Hungarian crepes)

rose-shaped cinnamon bread

rose & cardamom shortbread

Painting: Saint Elizabeth of Hungary, Spinning Wool for the Poor --- by Marianne Stokes

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strawberry birthday cake 🍰

325g granulated sugar

325g all-purpose flour

20g baking powder

100g butter

60g thick yogurt

3 large eggs

⅓c milk ((i used 2%))

strawberry puree ((see below))

1tsp vanilla extract

preheat oven to 170C (340F)

whisk together sugar, flour, & baking powder

add butter & yogurt, & cream on medium for a few minutes, until colour changes & crumbles are forming

add in eggs, & beat for a few minutes, until the batter is thickened & cohesive

add in milk gradually while mixer is still on

add in strawberry puree & vanilla, gradually while mixer is on

pour into 2 well-greased 8" cake rounds

bake for 30-40min, or until a toothpick emerges cleanly

cool in the pan until they can be handled, then remove & cool fully on racks

make buttercream: beat together 1c butter & 4c powdered sugar, then add 1/4c milk & 4tsp vanilla extract

assemble by piping a layer of buttercream around the top of one cake layer, adding the second batch of strawberry puree into the dam. add the second layer on top, then frost

strawberry puree recipe: for the cake, dice up strawberries finely, until you have 500g (so i used a bit more than a pound). over medium heat, cook them in a pot, stirring periodically then constantly once they begin to bubble & boil. continue to cook until the strawberries have lost most of their water & have reduced to at least 2/3 of their original height in the pot. take off the heat, stirring a bit until it has cooled. ensure it is fully cooled before using --- i made mine the day before & refrigerated it overnight. for the filling, i used the remainder of the second pound i had (i used some of it to get to the first 500g for the batter, so used what i had left, ~400g) & repeated the process, reducing them down.

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blue door by Kim Addonizio

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aaron schwartz, on the other side of grief with ocean vuong

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homemade milky way bars

milky way bar brownies

milky way bar chocolate chip cookies

milky way bar-stuffed oatmeal cookies

milky way brownies

milky way cake

milky way cupcakes

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books & coffee & desserts

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gate A-4 by naomi shihab nye

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report from beyond by Michael Bazzett

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banana bread (warm it & add butter)