Oh, the joy of jumping into a big pile of leaves!
And soft landings!
And finishing projects.
And baking and making…
Saint and I grew a ton of mini pumpkins, and, well…what do you do with a ton of mini pumpkins?
Have a pumpkin Day with Elle! I planned it before Halloween and gathered ideas for all kinds of pumpkin projects, but, just as well that we didn’t have time for it before Halloween because we didn’t even have time to finish the “not Halloween” pumpkins. What we did have time for were pumpkin painting, pumpkin popcorn, pumpkin spice cookies, and chili with a secret ingredient. Any guesses? Yep. Pumpkin! Neither Saint nor Elle were fans of it, but I kind of liked it. I had made pumpkin chili before for a Super Bowl Party when the kids were teenagers, and it was a much better recipe. I liked the idea of adding another healthy ingredient, but Saint thought tomatoes, onions, beans were healthy enough already. Since this recipe failed to pass the Saint/Elle test, I won’t post it here.
The cookies, on the other hand, were easy, good, and the recipe made a LOT of cookies. I found the recipe at myhoneysplace.com, and I only made a tiny change. I used white chocolate chips for half the dough, and I preferred them to the chocolate chips in the other half. Here is the recipe:
- 3 c. all purpose flour*
- 2 tsp. baking soda
- 1 (3.4-3.56 oz) box of pumpkin spice pudding (dry)
- 1½ stick of butter, softened
- ½ c. granulated sugar
- 1 c. brown sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 tbsp. honey
- 1½ c. of chocolate chunks
In a medium bowl, whisk together flour, baking soda, and pumpkin spice pudding mix- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla and honey. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Finally fold in chocolate chips .
Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Bake for 8-10 minutes. Let cool for 5 minutes.