![]() ![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. The recipe is very simple and the result is spectacular. Make a batch to enjoy throughout the week, or bring to a fall book club or party! Cozy vibes will ensue. We love these cookies with a cup of tea, coffee, or ice cold almond milk. And the roasted peanuts add a delicious crunch. This is the type of cookie that makes you want to go back for another! The pumpkin spice flavor marries perfectly with nutty, salty peanut butter. It’s the perfect “waiting for my cookies to bake” activity, if you ask us. While the cookies are baking, we suggest you make a Pumpkin Spice Matcha Latte and curl up with a good book, or call a dear friend or family member. Arrange on a parchment-lined baking sheet, slightly “smoosh,” and bake. Once blended, the texture should be slightly tacky and easy to form into cookie dough balls. (And nutrition!) Just 1 cup of rolled oats provides more than 8 grams of fiber and 10 grams of protein! Vibrant pumpkin purée is blended with wholesome oats for plenty of fiber, peanut butter for healthy fats, roasted peanuts for crunch, maple syrup for natural sweetness, cinnamon and pumpkin pie spice for that fall flavor kick, and vanilla + salt for flavor balance.įor dry ingredients we kept it simple: JUST OATS! Oats are blended into a “loose flour” for ease. This 30-minute recipe is gluten-free, vegan, naturally sweetened, and comes together in a food processor! Hooray for fewer dishes! ![]() As in, one of our favorite and EASIEST pumpkin recipes to date! Let us show you how! How To Make These Breakfast Cookies Join the beloved and bestselling little yellow puppy, Biscuit, on a great fall day Biscuit loves Fall He picks apples, jumps in leaves, runs through a corn maze, and even goes on a tractor ride Woof, woof A perfect companion to any fall day, including for apple and pumpkin picking trips, Halloween celebrations, and preschool units on seasons. And we wondered what would happen if we sweetened them a bit and turned them into cookies. Good site full of how-to articles for the aspiring professional artist – and articles for the art collectorĪ shot of creative courage – take when needed.We recently created a recipe for simple, nutritious peanut butter dog treats, and we of course had to sample them. Great advice source about portfolio’s, concept art and character designĪrtist book author/illustrator and also The 23 Sandy Gallery owner 6.28 105 Used from 1.33 23 New from 1.18 1 Collectible from 5.00. My Portland Oregon area agent and galleryĪrtists, Illustrators and Authors I enjoy ![]() My Portland Oregon area agent/gallery for my artist books Go figure.Īrt Gallery Representative for Sue Clancy To accommodate both tastes, I have cooked those you see in the picture in 3 different ways. You can get a hint of what will happen with this “Pumpkin Biscuits” recipe art by looking at our cookbook “Kim Cooks Sue Draws” on this website here: Īnd now, after looking at recipes all day I’m hungry. Now, there are those who like their Anzac biscuits crisp, and those like me who like them on the chewier side (I also like mine made with sprouted oats). ![]() I wish I’d been able to write notes as quickly as she talked!Īnyway, I’ve a few more things to do, like photograph the artwork after it dries, before I can turn this artwork into cards, prints and tea towels. She talked about her concepts better than I’m able to describe here. Chef Kim went on to talk about her efforts to make her cooking classes fun and relaxed for this spirit-feeding reason. And that food is more than just bodily nutrition – beautiful (and fun) looking food feeds our spirits too. With a sweet pastry and warming spiced filling, this simple recipe is a guaranteed crowd-pleaser. Since the recipe as typed up by Chef Kim was titled “Pumpkin Biscuits” and this is October… my mind went to, well, you’ll see:įortunately Chef Kim Mahan has a sense of humor and didn’t mind a Pumpkin making people-shaped biscuits! Whew! In fact it sparked a whole conversation between us about how humor and fun in the kitchen helps a good-food experience happen. This classic Thanksgiving dessert is well-deserving of a place in our top 20. Chef Kim Mahan said that this is one of her popular easy-to-do recipes for her cooking school – and we had to have it in the book. I’ve spent part of the weekend and most of today illustrating a new recipe for the unconventional cookbook “Kim Cooks Sue Draws”. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves and nutmeg until well-mixed. ![]()
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