Silly words that came from car-time with my grandchildren resulted in a new cookie called Shoogie Dadders. The cookie dough is loaded with oatmeal, sweet-tart grated Haralson apple woven through and little chunks of Sugar Babies that turn to taffy in the oven. The baked cookies are sweet and chewy. They got a thumbs-up from my granddaughter who rolled the funny words “shoogie dadder” off her tongue and out of her giggling mouth.
After turning some of the third batch of dough into cookies, I got tired of baking. I covered the bowl of remaining dough and stuck it into the refrigerator. A few days later, as I was thinking of Thanksgiving, I thought about baking pumpkin-pie filling in a Shoogie Dadder crust.
I patted some of the cookie dough into a 9- x 13-inch pan, covered it with broken, toasted pecans and baked it for about 10 minutes before pouring the pumpkin filling over the top. Once baked, the filling was creamy and the crust was soft and easy to cut.
I have a weakness for flatbread, all kinds of flatbread. If flatbread is on a menu, it's pretty much a given that I will order it. Years ago I made those Chinese spring onion pancakes, but other than that, I really haven't bothered. Why? Well, making flatbread seemed like it would be a bother, what with the yeast and the kneading, and rising and resting and all I figured it was easier to just order it in restaurants. Until last week. 
These are more like a cake than a muffin. Light, not at all dense and the perfect balance of sweet and savory (I added a touch of balsamic). These would be a delicious addition to any brunch menu or they could really just stand on their own.
Oh.
Little Gracie had been feeling under the weather all day Wednesday. She had no interest in running and playing, choosing to curl up and sleep for most of the day. And, she was coughing.