This week's assignment was to create a new cookie. Because I enjoy baking, I was excited to give this a try.
My process started out with a sweep through my kitchen looking for ingredients. I'm a college student and any avoidance of spending money is always key!
I gathered and acorn squash, quinoa, peanut butter, brown sugar, carrots, soy flour, pistachio pudding mix, etc.
First I cut the acorn squash in two and roasted them in the oven at 350 degrees for about 20 minutes. Then, after it had cooled a little I scooped the squash out of one half and put it in a food processor with the egg and 2 Tsp. cinnamon and 1 Tbls of brown sugar. Blend until all ingredients and smooth and fully mixed.
In a separate bowl I put in 1 cup of flour, 3 Tbls. of pistachio pudding mix, 3 Tbls. Brown sugar, and 1 Tbls. baking powder. After mixing these together I added 4 Tbls. of soft butter, mixed, then added the ingredients from the food processor.
While mixing these ingredients I put the squash seeds and some chopped pistachio nuts in a pan with some butter and brown sugar and roasted them in the oven for about 6 minutes.
I kept the oven at 350 degrees. I put tablespoon-sized plops of cookie dough on a greased baking sheet and baked the cookies for 8 minutes.
After 8 minutes I took the cookies out, pressed on the tops with a spoon to create a flatter area, and put a little of the seed/nut mixture. I put the cookies back in the oven for 3 minutes.
These cookies tasted very good. They had a sort of mellow flavor that wasn't too overpowering or sweet. Perfect with a cup of coffee perhaps.
(note: in the second round of making these cookies I will bring down the amount of baking powder to 1/2 Tbls. They seemed a little too fluffy - almost like muffin tops)