Author: Launi

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Mini Roadtrip

A Road Trip Tale

The other day, April called and said she needed to drive clear to the moon and back and did I want to come with her? You can’t actually make that long of a trip all by yourself, with two babies in the back seat. It’s not physically or emotionally possible without sacrificing a major portion of your sanity. Not smart either.

So, of course I wanted to come.

Besides the Logan trip is one of my personal favorites. Seriously, it’s quite a pretty, peaceful drive–as long as you can hand out fruit snacks to the two-year-olds in a timely enough fashion.

When we finally arrived at the shop, and April delivered her brand new quilt patterns, we decided that the day couldn’t possibly be over yet.

There was just more to see…and do…and buy…and…umm…nibble on.

So we scooted right on over to the Gossner’s cheese store, where we promptly bought out the rootbeer milk and squeeky cheese. No, there’s no more left. We got it all, so don’t even ask.

Still not satisfied–we kept right on driving until we reached the wicked, evil, marvelous, incredible cookie factory. I don’t have a picture of it for you because I was so excited to get there that my hands were shaking uncontrollably and it screwed up the picture.

That’s my story and I’m sticking to it.

But this is what the car middle space looked like for the drive home. I don’t know exactly where all those ridiculous cookies and crackers came from. Perhaps the rapid intake of sugar impaired my memory some how. Pretty sure they were allll for the kids. {insert diabolical laughter}

It did make the drive home more interesting…that is until the sugar highs plunged down to the sugar lows. But never you fear. Because just as we were about to sink into the depths of much-too-much-junk-ism, we found a lonely little fellow at a roadside stand–with a fresh-picked supply of…

Autumn raspberries!! Oh happy day!

We were saved!

Now we could drive all the way home in corrected blood sugar level peace and safety…or something.

In fact, we bought so many raspberries that we could eat our fill and do it again and STILL have enough to share with the neighbors and all of you guys and the cat! We could send you all a package, just as soon as we got home. What a great idea. Watch for them in your mailbox.

Oh, sorry. Beckham said no.

The End.

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Pumpkin Chocolate Chip Cookies

Before this last week, the only Pumpkin Chocolate Chip cookie I’d ever tasted was born at the grocery store. They were ok, fine, swell even. But I really wanted to find my own recipe and make it mine–to share with you.

Found it–tweaked it in a couple of places and ate them…all. Ok, with some help from the Bald Kid. But still…

I asked if he liked them and he said,

“Dude. I ate like 12 of them.”

I’m thinkin’ that’s a yes.

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Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup canned pumpkin

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup butter

1 egg

2 cups flour

2 tsp. baking powder

1 tsp cinnamon

1-1/2 tsp pumpkin pie spice

1/2 tsp. salt

1 tsp. baking soda

2 tsp. vanilla

1-1/2 cups milk chocolate chips.

Combine pumpkin, sugar, butter, and egg. In a different bowl, stir together flour, baking powder, cinnamon and salt. Add flour mixture to pumpkin mixture and mix well. Add vanilla and chocolate chips.

Drop by tablespoons on to greased cookie sheet.

Bake at 350 degrees for about 10 minutes or until lightly brown. Cool on pan for about 3 minutes before moving to cooling rack.

Pumpkin Chocolate Chip Cookies
 
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:
Ingredients
  • 1 cup canned pumpkin
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup butter
  • 1 egg
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp cinnamon
  • 1-1/2 tsp pumpkin pie spice
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1-1/2 cups milk chocolate chips.
Instructions
  1. Combine pumpkin, sugars, butter, and egg.
  2. In a different bowl, stir together flour, baking powder, spices and salt.
  3. Add flour mixture to pumpkin mixture and mix well.
  4. Add vanilla and chocolate chips.
  5. Drop by tablespoons on to greased cookie sheet.
  6. Bake at 350 degrees for about 10 minutes or until lightly brown.
  7. Cool on pan for about 3 minutes before moving to cooling rack.

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Women Who Work

This Moment.

A single photo – no words – capturing a moment from our lives.

A simple, special, memorable moment.

A moment I want to pause, savor and keep close to my heart.

If you are inspired to do the same–leave us a link in the comments.

Happy Saturday everyone.

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Sweet Tooth Fairy

Ahhh yes…the rumors are true. I am in love.

April and I spent the evening with Dave at Sweet Tooth Fairy in Provo, to make the final arrangements for the Harry Potter Premiere party next week. Look what he gave us.

No, no. Sharing is not an option…sorry.

This Dave fellow is one smart cookie…or should I say cupcake? Perhaps guys don’t actually like being called cupcakes so sufficeth it to say, he knows his stuff. He’s working on some amazing wizard cupcakes for our party and took us in the back to show us how they are made.

We are in soooo much trouble.

Dude.

I’ll tell you, if I wasn’t already committed to finding a cute little farmer man with a Scottish accent, well, I’m quite certain that I could really fall for a guy who is up to his elbows in chocolate all day and has the Top Secret recipe for a Key Lime frosting that could bring world peace ALL. BY. ITSELF.

Alas, I’ll have to be satisfied with being madly in love with…

the cupcakes.

Somehow—it’s enough.

PS— Gracious Rain is being featured this week on Casual Blogger Community–please, please, check it out and leave a comment. Thank my dah-lings!