Monday, September 22, 2008
and how was your weekend? Autumn is really here, and its great. My favorite time of year.
Yesterday was my husband's birthday and we had a wonderful supper with the family. Jennifer and I made a a turkey dinner with all the fixins, well...almost we forgot the pumpkin pie. It was yummy and a great way to start the Autumn season off.
But the best part of yesterday was late last night right before I hit the hay my oldest daughter Jaime and her hubby arrived from Virginia. My husband knew they were coming but he kept the secret well hidden from me, not even a hint. What a wonderful surprise.
Thank you all for the compliments on my new PS piece. I just love all your comments.
I just about finished this JBW French Country Baby Sampler, I changed the color to Blue and just realized looking at the picture that I didn't complete the letter B. LOL thank Goodness I noticed it. I am going to make it into a hanging pillow with a Pom Pom trim for little Anthony. I really like the fabric I stitched it on, with the little blue hearts. It was perfect for this design.
Here is a recipe that a friend sent me that I am going to make this week in honor of Pumpkin time. They sure sound scrumptious.
PUMPKIN-CHOCOLATE CHIP COOKIES
Makes about 6 dozen
1/2 cup (1 stick) butter, room temperature
1 1/2 cups sugar
1 cup canned solid pack pumpkin (not the pie filling kind already with spices)
1 egg beaten to blend
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp freshly grated nutmeg
1/2 tsp salt
1 6 oz package semi-sweet chocolate chips (although today I used milk chocolate)
Preheat oven to 350. Lightly butter baking sheets (I use parchment paper). Cream 1/2 cup butter with sugar in large bowl until fluffy. Blend in pumpkin, egg and vanilla. Sift flour, baking soda, baking soda, cinnamon, nutmeg and salt into a medium bowl. Add to butter mixture, blending well. Stir in chocolate chips. Drop batter by heaping teaspoons onto prepared sheets. bake until lightly browned, about 15 minutes. Cool cookies on wire racks. Store in airtight container (if there are any left).