I cannot believe it is almost the end of the semester! Wow, my first two years in college have gone fast. I am really excited for this summer–mainly because I will have more free time to cook! I love stopping by the farmer’s market at Phipp’s conservatory on a sunny Wednesday afternoon and preparing a delicious, fresh dinner with whatever ingredients I stumble across there.
With the end of a semester comes registering for classes. I am lucky because with each new semester, I have grown more and more interested in the classes I am taking. Next semester I get to take marketing, social psychology, and astronomy! One reason I love being a business major is that you can go into the business of anything (i.e., I want to own my own dance studio one day, thus using business in combination with my passion for teaching dance). You also get a good amount of freedom to choose what you study. This past week in my Management of Information Systems class, my partner and I gave a presentation on how Pinterest has revolutionized the wedding planning industry. We worked really hard on our presentation, but given that the professor, TA as well as the majority of the students are men, we got a lot of dumbfounded smiles and blank stares...
Regardless of their reaction, I still LOVE Pinterest! Not only has it revolutionized the wedding planning industry, but it is also an excellent tool for bookmarking and organizing online recipes from other blogs! I use boards to collect healthy recipes, decadent desserts, recipes for specific dinner parties or brunches I am planning, holidays, seasonal dishes, the possibilities are endless! Follow this link to check out my page and follow my boards if you have a Pinterest of your own.
Here is one great recipe I found on Pinterest that I adapted slightly (swapping wheat flour for white and using one whole egg instead of egg whites).
Adapted from http://kirbiecravings.com/2012/01/waffled-pumpkin-chocolate-chip-cookies.html
1/2 cup canned pumpkin puree
1/2 cup brown sugar
1/4 cup olive oil
1 medium egg
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips if using.
2. Heat waffle iron and spray with oil so waffles don't stick. Take about an ice cream scoop worth of cookie dough and place in the middle of one of the four waffle sections. Repeat with other waffle sections (or you can do one section at a time). Check on batter after 1 minute. When batter is done, it won't be stuck to top of the waffle iron, should be golden brown and be fairly easy to remove. Use a fork to help remove waffles carefully from iron. Best eaten while warm.