Over the summer I took a general biology class to kick start my back to school adventures. It was the first of four classes I needed to take in order to apply to a holistic nutrition program, and it was a fantastic class. It wasn’t easy, but it also wasn’t hard. I learned a lot and had plenty of free time to spend my summer in the mountains.
Fast forward to now and my life consists of chemistry and Starbucks. One of these is not like the other. By that I mean I love my job, and I hate my class. I’m in a constant mood of “blah” and I miss my mountain adventures. Things feel chaotic and I am no longer in a constant place of zen.
I’ve realized spending each and every day stressing over one class is doing nothing but damage. My grade isn’t benefiting from my stress, and my happiness is nonexistent. In an attempt to balance my life again I’ve decided to focus on myself, and not feel guilty about it. When I’m done with my school work for the day – I’ll be done. I will do something for myself and not think twice.
OK I may think twice at first, but in time I hope to balance out my work and play. I started with an at home coffee tasting pairing Starbucks 2014 espresso blend with a pumpkin fudgy cookie.
Life is too short to be miserable, and this class is not worth my stress. If I do the work, I know I will be fine. So I put away my books and turned on my oven to create this mouthwatering pairing.
These cookies are VERY rich, but mildly sweet. Think of them as a breakfast cookie, making them an acceptable pairing for your morning cup of coffee – specifically this espresso roast.
Pumpkin Fudgy Truffle Cookies
Inspired by MyWholeFoodLife Chocolate Pumpkin Cookies
- 1 cup pumpkin puree
- 1 cup almond butter
- 3/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1/3 cup raw/organic cacao nibs
- Preheat oven to 350F
- Combine all items except the nibs in a food processor or large bowl and mix until well combined. Add in the nibs and scoop each cookie onto a lined baking sheet, or use a pizza stone like I do. This made 12 cookies.
- Bake for 12-15 minutes or until tops are firm and center isn’t mushy.
These cookies are soft like a truffle, fudgy like a brownie, and round like a cookie. It’s the best of all three worlds. The raw nibs balance out the sweetness of the maple syrup, but for a sweeter cookie use regular chocolate chips instead. I’m trying to behave with my sugar intake. Trying.
Tasting Notes: The espresso blend has a caramelly sweetness to it that pairs beautifully with flavors of pumpkin, cinnamon, and spices. The acidity is low and the body is full helping to enhance the pumpkin flavors of these cookies. Each bite and each sip came together holding hands like two preschool kids on the playground. Two thumbs way, WAY up for this blend.
This coffee will be available to the public sometime next month. I know it’s not even Thanksgiving yet, but I just couldn’t resist this deliciously smooth coffee. A warm cup of the holidays is the perfect way to slow down & appreciate life one day at a time, wouldn’t you agree?
Q: What are your go to activities when you’re in need of some balance? For me I need to explore, bake, run, blog, or simply enjoy a good book or tea with a friend.