Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I’ve never been sure about publishing recipes, I mean, who holds the rights? But since people keep saying to me “Hey dummy! You can’t copyright/trademark a recipe!” I’ve decided to start publishing them…

Here’s my recipe for Pumpkin Chocolate Chip Cookies.


  • 1/2 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 (6 ounce) package chocolate chips


  1. Preheat oven to 350-degrees F.
  2. Grease baking sheets with canola spray.
  3. In a large mixing bowl cream 1/2 cup butter with sugar until fluffy. Stir in pumpkin, egg and vanilla.
  4. Sift dry ingredients together (flour through salt) in a bowl.
  5. Add dry ingredients to butter mixture, stirring well to combine.
  6. Stir in chocolate chips.
  7. Drop batter by spoonfuls on to baking sheets.
  8. Bake for 12-15 minutes or until browned.
  9. Cool on rack.

These cookies do not flatten out like normal chocolate chip cookies. They stay sort of puffy. They’re almost like a cross between a cookie and a muffin. A cuffin? A mookie? I don’t know… I find them delicious though.

It should go without saying that you should use raw sugar (not processed!) and unbleached flour (not “enriched” or bleached!) and any other more natural/organic materials you can find. But it doesn’t. So I’m saying it.



Hummus Lessons of The Internet Chef

In which I attempt to make hummus… In the process I learned a few things. That’s what I love about baking/cooking/making food. There’s always something new to learn.

It should first be know that I am The Internet Chef! This is how I do it: In the kitchen we have the “Kitchen Mac” which is used to access our home wiki for recipes, and for finding things on Recipezaar. When I want to make something new, I do a search on Recipezaar, take a look at a few recipes, and then pick the one I like the best. (Now, “best” is determined by many factors: do I have the ingredients? which recipe looks easiest? etc.)

So, on to the hummus. What’s that, chickpeas are also known as garbanzo beans? Wow, I’m learning already! Of course I bought organic chickpeas, and they need to be cooked, so I look up how to cook chickpeas and quickly skim the results, learning that “soak overnight in cold water and boil for 40 minutes” should do it. Cool! Now, since I only live near crappy grocery stores, I could not find tahini. What is tahini anyway? Wikipedia says tahini is a paste made from ground sesame seeds. More learning! So, I need to substitute… what do I have that is paste-like? Hmmm, peanut butter is sort of paste-like. Substitute! I also used sesame oil, hoping that might fill in for the lack of tahini (which is ground sesame seeds you know.) Oh yeah, I also forgot to buy garlic, so garlic salt and garlic powder to the rescue! Ok, they really are a poor substitute for garlic, so in the future I will definitely get garlic. Duly noted. Toss it all into the Vita-Mix and see what happens…

Hummus So, did it all turn out ok? Yes. I mean, it’s not the most flavorful hummus I’ve ever had, but it’s ok. I learned how to cook chickpeas (also known as garbanzo beans) and I learned that tahini is a paste made from ground sesame seeds, and that peanut butter is a (poor) substitute for it, and real garlic doesn’t have a proper substitute. All in all it’s a learning process, and next time I’ll know what to do, and it’ll turn out better, and the legend of The Internet Chef will spread far and wide… like a fine hummus!


Making Bread

I made some bread. Not money… actual bread, 2 loaves of bread. French bread.

I’m not saying this bread would win the approval of Aaron, but I thought it turned out pretty good. (It made great toast along side a pasta dinner, I used it for a sandwich, and we finished it off as french bread pizza.)


The most interesting thing to me was the whole process. It took about 2 and a half hours from start to finish. First you need to make the dough, then let it rise for 1 hour. Then roll it out flat, and roll it up, and cover it and let it rise for another hour. Then bake it. Then let it cool. Then you’re done.

It sounds like a simple process really, and it is, but it takes time. I was able to keep myself occupied during rise time, so I didn’t sit in the kitchen the entire time, but I had to be there for each step in the process. I like baking things. I wouldn’t doubt that after Make and Craft they put out a magazine called Bake. (Ok, they probably won’t, but they should.)

I understand the allure of a bread machine. I owned one many years ago, and if you’re into convenience, it makes sense. I also understand the whole “greatest thing since sliced bread” but I think people were referring to the fact that you could buy bread for so cheap, not that it was sliced.

It is just the fact that years ago people made their own bread because they had plenty of time, as compared to nowadays, where we are all (supposedly) so damn busy? Should making bread really cause me to think about it this much?


Recipe Rights

This is a subject I’ve been meaning to write about for a long time, and Meg touched on it recently: Can a Recipe Be Stolen?

I like making things in the kitchen, mainly food, and a lot of times I use sites like Recipe*zaar, where it’s common to see people add comments like "I got this recipe from" followed by some food show, or cookbook, or box of whatever. Now, this is something I wouldn’t do, but then again, I’m a Creative Commons geek, and I believe in the rights of the creators, and wouldn’t just take someone else’s work and republish it (to a world-wide audience) without making sure it’s ok to do. (This view probably represents 0.0001% of the people who use sites like this.)

I make my own pizza crusts, and the recipe I use is from some magazine I can’t remember… I ripped out the page about 4 years ago, and eventually added it into my home wiki (where I keep many of my recipes) for use when I need it. I won’t publish it, because I’m sure I don’t have the rights to do so. It may be like 100 other pizza crusts recipes, but still, I didn’t create it.

I don’t have any answers to this problem, other than everyone adopting Creative Commons licenses, but even those have their own set of problems…