Mr. Bijoy Writes

*Guest Post by J. Palmer of Cetta* Chocolate chip cookies have always been the comfort food of the American childhood. My mother made them for me have when I came home after a test or a gloomy day. As I've now grown older and have kids of my own, I try to keep some cookies around for my kids. This recipe is a little different. It's an autumn cookie, but I like it any time of year. Try it! The stuff: 1 cup of whole wheat flour 1 cup of all-purpose flour 3/4 teaspoon of baking soda 1/2 teaspoon of baking powder 1/2 teaspoon of fine kosher salt 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ground nutmeg 2/3 cup of butter, at room temperature 1 cup of brown sugar 1 cup unsalted canned pumpkin 2 large eggs l teaspoon of vanilla extract 2/3 cup of mini dark chocolate chips What to do with the stuff- Preheat your oven to 375 degrees Fahrenheit. In a large bowl, whisk both flours, baking soda, baking powder, salt, cinnamon, and nutmeg together. In another bowl,

I like crab cakes. A lot. The real problem arises, as living in the Midwest,  it's not easy to find a good crab cake. Therefore, I have to make my own. So, today, I thought I'd share the recipe. Enjoy! 1 pound blue crab meat. 1 egg, lightly beaten 1/3 cup parsley, finely chopped 2 tablespoons mayonnaise 1/4 teaspoon Old Bay seasoning 1/4 teaspoon cayenne pepper 1/2 cup Saltines, crushed 1/8 teaspoon onion powder Salt and Pepper, to taste Ok, so-  In a bowl, mix the crushed crackers, crab, egg, mayo, and parsley with a dash of salt and pepper. Make sure the mix is even, but don't over mix. Form this into six cakes, about 3/4 inch thick. Put these cakes in the fridge for about two hours to allow the flavors to meld and be friends. After two hours, remove the cakes from the fridge and sprinkle with onion powder, Old Bay, and cayenne. In a large skillet, fry the cakes in butter, turning after about two minutes, until both sides are browned. Serve them hot with a