Meatless Monday: The Thanksgiving Thursday Edition

Somehow or another, it turns out that I am baking for Thanksgiving. Which is weird, because — hello. It’s me.

I am making two things (and bringing a pumpkin roll my mom gave me last weekend when she was here). I’ve had some mini puff pastries in my freezer for some time, so I searched around online, and decided to make these chocolate and marshmallow tarts. The kids can fight over them!

I am also making sweet pumpkin cookies from the moosewood restaurant new classics cookbook. With a few of my own tweaks. (This is my second time making these cookies, and they went over so well the first time, even with the kiddos, I decided we’d do it again.) Makes about 42 cookies.

1 cup butter at room temperature
1 cup sugar
1 cup pumpkin puree*
1 egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 cup chocolate chips**

Preheat oven to 375.

In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg, and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chocolate chips.

Drop by rounded teaspoonfuls onto a large, unoiled baking sheets, allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Use a spatula to transfer to a cooling rack or plate.

* These call for pureed pumpkin, but I got SO MANY butternut squash from my CSA, I decided to bake ’em up, puree them, and use it in this recipe instead.

** The original recipe calls for a cup of chopped toasted peanuts and a cup of raisins, with a 1/2 cup chocolate chips as optional. I decided to forget the peanuts and raisins, and went straight for the chocolate. Hey, I’m pregnant, and I was pregnant last time I made them. Sue me.


Happy Thanksgiving. I am grateful for in-laws who trust me enough to ask me to bring dessert, but know me well enough to not expect pie.

I am grateful to my whole family, as always, for everything.

I am grateful for the best midwives and doctors in Pittsburgh, and for having a plan, even if I’m a little scared of the plan.

I am grateful for my friends, IRL and on-line, because I know they are all looking out for me, wishing us well, and praying heartily for the best outcome.

Happy Thanksgiving, everyone. Have a grateful day.