Guest Post: Chocolate and Carrots

I am so thrilled to have Caroline from Chocolate and Carrots guest posting today! I think Chocolate and Carrots was one of the first blogs I started following constantly and I am sure you’ll see why. :) She’s got skills in the kitchen for sure! Also, a huge congratulations to Caroline and her husband for their wonderful news and thank you Caroline for sharing this awesome Fall treat.

These mini, little (yeah, yeah…I know…two adjectives that mean the same thing…it’s cute though, right?!? Anyway…), these mini, little cookies are the perfect size for a small treat.


And like most all pumpkin cookies, they are on the cake side:

  • soft
  • light
  • delicate
  • a little chewy from the oats
  • and delicious!

I had handy-dandy Paula Deen help us with the recipe. I just churned a little bit of her cinnamon essence (grinder for cinnamon sugar) on top of the cookies before baking. It helped give them a nice little topping. :-)

I hope you enjoy the cookies and have a great rest of your Fall week! :-) And stop by any time tochocolate & carrots!

Pumpkin Oatmeal Cookies

adapted from greens and chocolate


  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F.
  2. In a bowl, combine the flours, oats, baking soda, baking powder, cinnamon, cloves, and nutmeg. Stir and set aside.
  3. In the bowl of your stand mixer (or a bowl with your hand mixer), cream the butter, sugars, and honey until creamy and fluffy (about 2 minutes).
  4. Add in the pumpkin, egg, and vanilla. Mix until blended.
  5. Add the dry ingredients and mix until just combined.
  6. Chill the dough for 30 minutes in the refrigerator.
  7. With a tablespoon scoop, drop the cookie dough onto prepared baking sheets that have been covered with a silpat mat, parchment paper, or non-stick foil.
  8. Sprinkle with cinnamon sugar (I have a cinnamon sugar grinder that I use, or you can just mix up equal parts cinnamon to sugar and use that).
  9. Bake for 15 minutes or until light brown.
  10. Cook on the baking sheet for a few minutes and transfer them to a cooling rack until completely cooled.

Servings: about 30-40 tiny cookies

Veterinary medicine

Veterinary medicine is the branch of medicine that deals with the prevention, diagnosis and treatment of disease, disorder and injury in non-human animals. The scope of veterinary medicine is wide, covering all animal species, both domesticated and wild, with a wide range of conditions which can affect different species.

Veterinary medicine is widely practiced, both with and without professional supervision. Professional care is most often led by a veterinary physician (also known as a vet, veterinary surgeon or veterinarian), but also by paraveterinary workers such as veterinary nurses or technicians. This can be augmented by other paraprofessionals with specific specialisms such as animal physiotherapy or dentistry, and species relevant roles such as farriers.

Veterinary science

Veterinary science helps human health through the monitoring and control of zoonotic disease (infectious disease transmitted from non-human animals to humans), food safety, and indirectly through human applications from basic medical research. They also help to maintain food supply through livestock health monitoring and treatment, and mental health by keeping pets healthy and long living. Veterinary scientists often collaborate with epidemiologists, and other health or natural scientists depending on type of work. Ethically, veterinarians are usually obliged to look after animal welfare.

Deepwood Veterinary Clinic

09 July 2020

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