“This Sabbath day has been designated as a day of thanksgiving, a day of gratitude—even a day of prayer. We pause, we ponder, we reflect on the blessings an all-wise Heavenly Father has bestowed upon us, His children, by bringing comfort to the hearts of so many in this wonderful world where we live and which we call home”
I know…I know. You’re thinking, “What?! Two cookie projects in one week?!! Launi, Launi–what are you doing?”
Hang on now–admit it. Aren’t these the dang cutest things you’ve seen in a long time? You know they are, so you see? I couldn’t help myself. Here they are…
Start with Fudge Stripe cookies, Reese’s Peanut Butter Cups–the little ones,
Fruit roll-ups and Pez–any color. I was a bit disheartened to find that I only had pink Pez. Not sure how the pilgrims would feel about pink…but we forged bravely ahead.
At first, I thought we’d need frosting to glue everything together, but there is an interesting thing that happens when you put chocolate by more chocolate. They tend to stick. So, while I was mocking up the hats with sincere plans to make the frosting later, I came back and found that it really wasn’t needed.
I cut the fruit roll ups into strips with a pizza cutter, in a sort of rounded shape.
The better to lay flat around the hat…with.
Set the Pez up to the seam part of the fruit roll up. Again, I was thinking that we’d need frosting–and of course, you are welcome to use it, but these little beggars held together without it as well. And quite frankly, I’m not a huge icing fan–so why muck up a good thing if you don’t need to?
And there you have it my dears.
I think this yummy project would make lovely little diversions for the “kid’s table” on Thanksgiving.
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.
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…
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.
I asked the bald kid if he liked the Pumpkin Chocolate Chip cookies and he said,
