Goblins and ghoulies from last Halloween, awaken the spirits with your tambourine.
Does anyone know where this quote is from?
I cant wait to celebrate Halloween. I usually plan months ahead of time, but this year everything Halloween-related was planned last-minute.
Does anyone else realize how fast this month has gone? October is almost oct-over. Talk about disappointment. Now I know what my parents must have felt when they finally read my blog.
I’ve been trying to force a vibe for the past two weeks, and while my family was hesitant at first, I’m proud to announce that my family has caught onto my festive mood. The biggest shock of the season was my brother, and he came up with his own fall checklist, which pumpkin-spiced things up. This guy has it all, from leaf art to trying a pumpkin spice latte for the first time.
I recommend everyone creates a fall checklist. Try going to a local harvest festival, having a bonfire with s’ mores, going on a hay-ride, and baking fall cookies. My favorite place to go to for a spicetacular time is Moapa Valley Corn Maze in Nevada. I settled for Tanaka Farms in Irvine this year.
I will say that there is nothing better than being surrounded by fresh pumpkin, except going home and making something with those pumpkins?
Now I know some of you aren’t as Spooktactualar as I am, so I decided to share with you mere mortals my ultimate fall cookie recipe. Give ‘Em Pumpkin to Talk About cookies.
For those who have never been introduced, here’s the basic gist. A light, moist, refreshing dessert with pumpkin as a bonus! These are probably the softest, fluffiest cookies, like little pumpkin pillows that melt in your mouth.
2 1/2 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pure pumpkin
1 large egg
2 teaspoons vanilla extract, divided
1 tablespoons milk
1 cup semi-sweet chocolate chips
Preheat oven to 350° F. Grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat sugar and 1/2 cup (1 stick) butter in a large mixer bowl until well blended.
Beat in pumpkin, egg, and vanilla extract, and milk until smooth.
Gradually beat in flour mixture and chocolate chips.
Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until the edges are firm.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you.
Feel free to send in cute pictures of your spooky decorations, costumes, and any fall recipes you are willing to part with.
Your Hallow- Queen