Pumpkin Cake Cookies

Tomorrow is the birthday of my boss and I (naturally) feel obligated to perform some sort of celebratory gesture in recognition of his successful trip around the sun.

As he is the Vice President of the Content department of our company, I wanted to do something not overly ostentatious but at the same time, something that required a little more effort than the Mustache coffee mug or personalized mouse pad.

Obviously baking was the first idea that popped into my head. Cake or cookies? That was the question...

Five minutes and two ingredients later, I had exactly what I was looking for.

Good thing I know he likes pumpkin -- these could not have been simpler. And guess what? I made them.

Not over-the-top, but definitely a personal touch.

Pumpkin Cake Cookies

Ingredients:

1 can (15oz) pumpkin

1 box spice cake mix (I used Betty Crocker's boxed mix)

Directions:

Mix ingredients in a bowl until blended.

Drop by heaped spoonful onto greased (sprayed) cookie sheet about an inch or two apart.

Flatten slightly with spatula or fingers moistened with water to prevent sticking.

Bake at 350 degrees for 12-16 minutes.

Consistency should be light, airy, fluffy, and cake-like.

*Optional: Drizzle with heated cream cheese icing

Happy Birthday Sean!

Tuesday Tip: Cheap Chip Clips

Break the ends off plastic clip-hangers to use on bags. Genius. 

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"Grief can take care of itself; but to get the full value of a joy, you must have someone to divide it with."
- Mark Twain

Cabbage Chicken Stir-Fry

Of all the foods ever invented on the face of the earth, there is one category I am helpless to turn down.

Asian food.

Ah, the bliss of oriental flavors and tender vegetables. Without fail, a warm pile of goodness and savory aromas greet me every time I sit down to an Asian meal.

I could eat Asian food six days a week and not get tired of it. Probably.


Because of this insatiable inner craving for such deliciousness that is contained in a stir-fried conglomeration of vegetables, chicken, and soy sauce, I have learned to adapt the calorie and sodium content in such a way that the flavors are not compromised and the waistline is not expanded.

Today, my particular fancy was the subtle gloriousness found in cabbage -- which happens to be a decent substitute to the carbohydrate-heavy pastas often included in Asian stir-frys. Acting on a sudden moment of inspiration, I threw in a surprise ingredient that gave a unique flair to the dish and was more than pleasantly surprised by the resulting combination.

Cabbage Chicken Stir-Fry

Ingredients:

• 1 boneless, skinless chicken breast (8-12 oz)
• 1 1/2 cup shredded carrot
• 1 head green cabbage, shredded
• 2 Tablespoons cooking oil (vegetable or olive)
• ginger powder
• onion powder
• garlic powder
• low sodium soy sauce
• 1 tablespoon crunchy peanut butter

Directions:

• Dice chicken into 1 inch pieces (or smaller).
• In a large skillet, stir-fry chicken in oil on medium-high heat until just cooked.
• While chicken is cooking, season with ginger, onion, and garlic powder to taste.
• Add 2-4 tablespoons of low sodium soy sauce to chicken while cooking.
• Stir in the peanut butter until it dissolves into the juices. 

• Add shredded cabbage and carrot to skillet and toss to mix ingredients. 
• Cover with a lid and simmer until the cabbage is tender and semi-translucent, stirring occasionally. 
• Add 1-2 tablespoons of soy sauce if desired.

Serve with a side of brown or white rice. 

And smile, it's Asian.