Pumpkin Spice Cookie Cutter Cookies and an Announcement!
I have been so excited to share with all of you some exciting stuff that has been going on behind the scenes here at Multiply Delicious.
As you some of you know my family and I recently moved to Charlotte, NC. Back in Florida I was working full-time and also running the blog. Due to the move I had to resign from my job in hopes I could find something in our new city. However, once we got here I decided to take some time and think about things and figure out where I wanted to go next with my career. I’m always a believer in things will happen for a reason. With time on my hands I was finally able to finish my Holistic Nutrition certification. Yippee!! The other thing that took much thought was the blog and where I wanted it to go. This of course had a lot of daydreaming involved. You see three years ago I started this blog and was walking down a different road that I am on right now with food. This new path has been a brighter path too. This blog is my way of sharing that brighter path with you, my reader. Paleo changed my life and the blog has been my way of sharing this with all of you. Ok, so with the daydreaming being front in center I started to think about doing an e-cookbook. I even posted about it on my facebook page. With that little post something else happened. About a month ago I was contacted by Fair Winds Press and folks I am excited to announce that I’m writing a cookbook!!!! Ok, I’m over here doing flips and cartwheels…something I haven’t done since I was kid which tells you two things…I’m pretty excited and I’m not thinking that my body can’t do those things anymore! So behind the scenes I’m working overtime on my very first cookbook and it’s all about Paleo and even better Paleo Treats and Desserts….and 85 of them! After all, we still need them in our Paleo lifestyle and we still have celebrations in our lives that we need something special to serve. My hope is this cookbook will help you embrace your Paleo kitchen and reward yourself with seasonal whole treats minus the guilt.
That’s not all you guys! Not only am I working on a cookbook planned to be released in October 2013, but I’m also working on a Paleo e-cookbook due out in early January 2013. I know right?! I was already working on this project when I was approached by the cookbook and I couldn’t turn back from my original idea of the e-cookbook. Call me crazy! But you all knew that about me already! So I’m working with the very talented Heidi from Foodie Crush on the e-cookbook and I couldn’t be more excited about this project. Some exciting things will be shared and it’s all about Paleo meals with a little twists along the way. I can’t share too much because then it wouldn’t be a surprise!
So folks this has been a dream of mine for a long time to write a cookbook and I couldn’t be more excited to be doing it now times 2. I guess the “Multiply” part of my blog is totally true when it comes to this instance too. Two projects just like I had two little ones at the same time. Again, everything happens for a reason I suppose.
I’ll be busy behind the scenes but don’t worry I’ll update you along the way and keep Paleo friendly recipes coming your way in the meantime. I might even get to share a sneak peek along the way.
I really want to thank all of you out there! Thank you for your support, feedback, and friendship! You words and emails speak volumes to me. You all make what I share here on the blog that much more special.
Before I leave you here is a treat…..a cookie treat to help in celebrating! Enjoy!!
Pumpkin Spiced Cookie Cutter Cookies
1 3/4 cup almond flour (I prefer Honeyville)
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
1 tablespoon vanilla extract
2 1/2 tablespoons pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon sea salt
Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
In a large bowl, combine coconut oil, maple syrup, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and sea salt. Stir in almond flour and mix until well incorporated. Place dough in refrigerator for 30 minutes to an hour.
Roll dough out between two pieces of parchment paper into ¼ to 1/2 – inch thickness. Cut out with cookie cutter of choice and carefully place on prepared baking sheet. If the cookies soften too much to place on the cookie sheet, transfer again to the freezer for a few minutes. Place in freezer for 15 minutes and then bake cookies for 10 to 12 minutes or just golden around edges. If you have remaining dough left roll out and cut out cookies and repeat.
Allow cookies to cool for 5 – 10 minutes on pan until transferring cookies to a wire rack to cool completely.
Cookies can be kept in an airtight container for 3 to 4 days or they can be stored in the freezer for longer.
Note: If you cut out cookies to 1/2-inch thickness they may need to bake a little longer.