I have a confession.
As a dietetic student and future registered dietitian, I probably seem like a health guru. Salads and tofu, whole wheat pasta and low-sodium stir fry. I have you pretty fooled.
It’s not a complete fooling that I’m doing – I do eat a lot of salad [almost once a day, at least] and tofu and all of my grains are whole grains, but I do want to confess something to you. Get something off my chest.
1. I don’t like to cook sometimes. Sometimes I’m tired after class or my knees hurt for who knows why, and I open my fridge and there is nothing there. Sometimes there is literally nothing there but other times there is just nothing there that I want to make. For example, last night I had sautéed vegetables in a mug and mozzarella sticks and called it dinner.
2. I have a major sweet tooth. And I recently just concocted my new favorite Cold Stone treat: mint mint chocolate chocolate chip “creation” with half mint and half chocolate cake batter ice cream.
I don’t know if my sweet tooth is in my genes or a ‘tooth in my mouth’ or just a result of perusing food blogs and food pins all.the.time, but it’s there and it’s strong. Sometimes I conquer it, and other days I don’t.
Last night, I didn’t. I finished my mug of vegetables and my mozzarella sticks and, while watching Revenge, decided I needed something sweet. So, I made some cookies. And by some, I mean 3. And out of those 3, I ate 2.
Small Batch Pumpkin M&M Cookies
Adapted slightly from WikiHow
1 tbsp white sugar
1 tbsp brown sugar
1 1/2 tbsp butter, slightly softened
1/4 c white whole wheat flour
3 tbsp pumpkin M&Ms
1 tbsp water
1/8 tsp vanilla extract
Pinch of baking soda
Pinch of cinnamon
1. Mash together sugar and butter until well combined.
2. Add remaining ingredients, except M&Ms, and stir to combine.
3. Stir in M&Ms.
4. Form batter into cookies.
5. Bake for 13 minutes, or until slightly brown around the edges, at 350°F.