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Downeast Maine Pumpkin Bread

Reviewed: Nov. 10, 2012
This is the first time I've made pumpkin bread. After reading both the good and the bad reviews I decided to go with the substitution version, and do one loaf and one batch of muffins. Except, I broke the cardinal rule of baking and didn't check to make sure I had all the ingredients first. I ended up having to make some applesauce out of peaches (peachlesauce?), and then make some clarified butter because I had no vegetable oil. The two combined still produced a springy, moist result. I also added chocolate chips to both and chopped almonds to the tops of the muffins, added vanilla, some orange zest, and I cut back on the sugar. 3 cups seemed WAY too much in my opinion. I only used 2 cups of white sugar and about a quarter of a cup of molasses. It makes them more balanced and lets the spice flavor come through. However, I do have to agree with some of the one-star reviews. There is very little actual pumpkin flavor, which is strange considering that the spice proportions are similar to a pumpkin pie. It's still delicious, but I think it could be renamed as a spice bread and be more accurate.
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Oatmeal Peanut Butter and Chocolate Chip Cookies

Reviewed: Mar. 18, 2012
These cookies are amazing, but I did incorporate Leanne's edits of 1 cup peanut butter, an extra 1/2 cup flour, 1/4 milk instead of water, and 1/2 tablespoon of cinnamon (what oatmeal cookie DOESN'T have cinnamon??) and a pinch of salt. I also added 1/2 cup of m&m's and 1 cup butterscotch chips. I used a 1/4c standard disher/ice cream scoop and got about 30 cookies. I did notice that on a lighter, shiny-surfaced cookie sheet they spread a little more than on my darker sheets. They also come out a little crumbly but nothing that's going to dissolve in your fingers. And they are RICH. And SO GOOD!
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