The Dulce de Leche cutouts cookies I made. I doubled the recipe and got all the conversions right except for the eggs. The dough, as a result, was extremely dry and hard to work with. But, in the end, I managed to get it all out onto the pans and they look pretty good, I think.
The works in progress.
Today I had the day off and I baked and cooked up a storm. I made that squash soup again, with some small changes; I forgot that I used up all my celery the other night in a pan-Asian stir fry, so I nixed it and made up for it with carrot and Spanish onion, which I sauteed in a very small amount of bacon grease (OH MY!). Then I figured out how to cut a pie pumpkin in half (above), gutted it and roasted it for an hour and a half. Then, using oven mits so I think I wasted some of it due to reduced dexterity, I scraped the flesh from the skin and mashed it and pureed it with my immersion blender (below). Pumpkin puree doesn't smell nice, just so everyone knows.
Below is the pumpkin cookie dough that I made with aforementioned pumpkin puree. I used real, fresh-ground cinnamon in it. I think I left some residue in my coffee grinder, but that cinnamon packs a punch, and leaves some heat on your tongue. WOO!
The finished cookies. They have oatmeal and chocolate chips in them. And a shitload of butter and sugar, woah now. They have a very cake-like consistency.
The Dulce de Leche cutouts cookies I made. I doubled the recipe and got all the conversions right except for the eggs. The dough, as a result, was extremely dry and hard to work with. But, in the end, I managed to get it all out onto the pans and they look pretty good, I think. 
The works in progress.
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