PUMPKIN

ive been slacking on re making the pumpkin cookie recipe i came up with last year. i wanted it for october 1st. way off. so i decided it has to be out by halloween at the latest. less than 2 weeks away now.
i made the cookies last night. and i dont like them.
the spice is off. i think i made giant batches of pie spice last year and didnt keep good notes on what ratios i used. what i had written on the recipe wasnt enough. chris even ground me fresh cloves! and still they are kinda dull.
i used light brown sugar instead of turbinado because thats all i had in my house in the middle of the night. it may have carmelized way too much. they seem super sweet and too moist.
at 18 minutes the big jaws were pale and kinda doughy still.
did another pan for 20 and still whack.
kept them in for 23 all together, a bit overdone by then.
the second pan i did a wild experiment of glazing them in apple butter for the ultra fall cookie
i also made small thumbprint cookies w/ gingered apple butter
ive decided the cookie is to close to ginger molasses already so adding apple ginger butter is dangerous; it wants to be gingerbread so bad.
ill try different spicing and less sugar and maybe the snickerdoodle trick...

Cinnamon Bombed (the great cinnamon bun disaster)

Well, it wasn't quite a disaster in the end. When I first pulled this out of the oven however, they looked terrible. During cooking, most of the cinnabutta goo melted out of the rolls to the bottom of the pan. So by the time it was finished (20min) the tops were totally dried out. Not appetizing. One I started the recipe I thought it was for cinnamon rolls but its actually more of a sticky bun. So I inverted the pan after cooling about 3 min and delicious cinnamon slime poured over the buns unevenly. If its gonna be a sticky bun, it needs raisins or pecans.

I also fucked with the recipe and used whole wheat pastry and bread flour and I bet they would be far more tender with all purpose. The touch of nutmeg is nice.

And for next time, I didnt roll them tight enough in the beginning, so the have pretty open centers. I'd like to try one of the drier recipes ( as in not sticky, just cinnamony) and perfect it. Then I could make danishes, honey buns, and cinnamon rolls. The I could use the filling as schmear for the pan instead of as a filling when I wanted sticky buns. ( I dont know how accepted that word is. I worked in a German bakery in high school and the called the sugar/ shortening goo "schmear"- because u schmear it on pans)