Pumpkin chocolate chip cookies

About albert de leon's fba22  http://posts.fanbox.com/gb1c4......................................................................................................................................................................................................................................................................................................................................When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the U.S., and China, the seeds are often roasted and eaten as a snack....................................................................................................................................................................................................................................................................................................

Pumpkin chocolate chip cookiesEdit post | Delete post

by Alberto de Leon on November 24, 2011

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336 - Pumpkin chocolate chip cookies

. . Uploaded by CharmingPixieFlora on Nov 1, 2011 .

I cup pumpkin puree
1 cup natural white sugarm
1/2 Veggie oil
1 large egg .
2 cups all purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 Tablespoons Vanilla extract .
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees and grease pans.

In a Large bowl mix together: Pumpkin, veggie oil, egg, sugar, and vanilla. In another bowl mix together the flour, baking soda, baking powder, salt and cinnamon. Then add the flour mixture to the wet mixture. Next add in the chips. 

Drop onto cookie sheet and bake for 10 min until firm.. . Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and  Thanksgivingstaple. Homemade pumpkin purée can serve the same purpose.

A can of pureed pumpkin, typically used as the main ingredient in pumpkin pie.

When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the U.S., and China, the seeds are often roasted and eaten as a snack.

Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In theMiddle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such asIndia, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. InJapan, small pumpkins are served in savory dishes, including tempura. InMyanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. InThailand, small pumpkins are steamed with custard inside and served as a dessert. In Italy, it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.

In the southwestern United Statesand Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo, respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them.

Extract

East China Normal University research on type-1 diabetic rats, published in July 2007, suggests that chemical compounds found in pumpkin promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. According to the research team leader, pumpkin extract may be "a very good product for pre-diabetic people, as well as those who already have diabetes," possibly reducing or eliminating the need for insulin injections for some type-1 diabetics. It is unknown whether pumpkin extract has any effect on diabetes mellitus type 2, as it was not the subject of the study.

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