In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
So, here’s another good pumpkin recipe: Pumpkin Oatmeal Cookies! It’s an easy recipe and the picturesque cookies have a wonderful golden color. I used Craisins instead of raisins, which I often do because I like Craisins more. I would’ve liked the pumpkin flavor to be more pronounced but I’m still sure this will be a crowd pleaser.
