Hooray for October!

Many October things to "Hooray!" for...

Puppy kisses.

B-E-A-utiful friends.

Dancing in bars with no music.

Big batches of summer brew.

Plaid!

Magically marvelous mustaches.

Fishbowls and new glasses.

Finally seeing these guys in concert. Amazing.

And a cute boy to watch them with.

Turning the big 2-3 and getting a kick-ass record player (something you've wanted FOREVVVVER) from above cute boy.

Placing 2nd in a turtle race.

And photo bombs.

These cookies. Your new favorite cookie. Yes, you haven't even tried them yet, but they're your new favorite. I just know these things.

My friends refer to these cookies as "you know those pumpkin ones you make, that are really soft, like a muffin top!" Really folks, these are ridiculously good. Cake-like texture with the lovely pairing of pumpkin and butterscotch. I officially declare this the "cookie of Fall."












Pumpkin Butterscotch Cookies
adapted from Joy the Baker

2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 eggs
1 c. sugar
1/2 c. canola oil
1 c. canned pumpkin
1 tsp. vanilla
1 c. butterscotch chips

Place rack in middle of oven. Preheat to 325 degrees. Line two baking sheets with parchment paper and butter paper.

Stir flour, baking powder, baking soda, salt and cinnamon together in medium-sized bowl. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about one minute. Stop the mixer and scrape the sides of the bowl as needed during mixture. On low speed, mix the oil, pumpkin and vanilla until well blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using a 1/4 cup, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Cookies can be stored in tightly covered container at room temperature for up to four days.

Already Missing Summer...and My Niece

I know, it has been months. But let's move past that. School has officially taken over (once again!) but I vow to start blogging on a more regular basis.

And with school starting, I'm already beginning to miss summer. Badly. Very badly. You'd be in the same boat as me if this was your view for the entire month of July.


Feel my pain? Good. Slightly jealous? You and I. Above beach. Next summer.

And I'm missing my redheaded niece more than ever! Must get home. Must play with niece. Must make these cookies with her again.

Just the best cookie helpers out there!

Can't turn my back for two seconds...

Peanut Butter Blossoms
adapted from Jif

1/2 c. butter flavored shortening
1/2 c. creamy peanut butter (I add more, duh.)
1/2 c. firmly packed brown sugar
1/2 c. sugar
1 large egg
2 tbsp. milk
1 tsp. vanilla
1 3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Sugar (for rolling)
48 Hershey Kisses, unwrapped

Heat over to 375 degrees. Cream together shortening, peanut butter, brown sugar and sugar. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Roll into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Top each cookie, immediately, with unwrapped Kiss, pressing down firmly so that the cookie cracks around edge. Remove from cookie sheet. Eat immediately with tall glass of milk.

Here Comes Peter Cottontail...

I am currently sitting in my parent's kitchen, watching the brosef and Poppa B. cook breakfast. And I just got 10 hours of sweet, sweet sleep. Life is good. I'm savoring each hour of this entire weekend, because this next week of school is going to be blah. Yes, "blah." Sadness...

But in the meantime, I will enjoy swapping Easter candy with the siblings (22 and I still get an Easter basket, SCORE!), playing with the niece, chillin' with the 'rents, celebrating Easter weekend, and making these cookies.

They're fun and colorful, no?

These are Peter Cottontail worthy. You should make them.

I used Grandma Dot's sugar cookie recipe (cause it's the best!) and a simple royal icing to decorate. Happy Easter! :)

Can Ya Dig It?

A few things, I'm totally digging right now...

This dinnerware.

Birds. Adorable. Enough said.

This ridiculously, cute dress.

Throw this baby on with some heels and I'm ready to whip up a batch of cupcakes. Or brownies. Heck, both, cause I'm gonna look dang cute doing so.

This, awesome record player.

So tempted, so, so tempted.

This cake stand.

It just looks like it belongs in my kitchen, you know?



These cookies.
Peanut butter and butterscotch are my new favorite combo. So good they are giving ol' peanut butter and chocolate a run for their money.
You NEED to make these cookies. Sooo good.

Peanut Butter Butterscotch Chip Chippers
adapted from Picky Palate

1 stick softened butter

1/2 Cup brown sugar

1/2 Cup granulated sugar

1 1/4 Cups smooth peanut butter

1 Cup melted butterscotch chips

1 egg

1 teaspoon vanilla

1 1/4 Cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 Cup butterscotch chips

Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt butterscotch chips over a double boiler until melted. Add melted butterscotch chips and peanut butter to beaten butter and sugars. Beat in egg and vanilla. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in butterscotch chips. Using a cookie scoop, scoop dough, roll in sugar then place onto baking sheet. Press tops with tines of a fork if desired. Bake for 9-11 minutes or until cookies are cooked through. Remove and let cool for 5 minutes before transferring to cooling rack.

April's Fool

It's April, folks. This excites and terrifies me at the same time. I get all excited thinking about summer, but then this feeling of dread creeps up when I start to think about all the stuff I need to get done in this month. And I start to hyperventilate, freak out and reach for the brown, paper bag. "And breath, 1,2,3..."

I can honestly say that April will own me, if not kill me. Ugh. Please, please, please, keep me (& my sanity) in your thoughts and prayers, as I tackle this monster of a month. Things will most likely be quiet around here for the next couple of weeks, but I'll try to post as much as I possibly can!

Here's a treat I made for a friend this past weekend. Let's talk Girl Scout cookies. My favorite is the peanut butter patty or "Tag-a-long" which I will forever call it. But the favorite of almost every person I know is the Thin Mint.


Mint and chocolate really ain't my thing. I really don't dig Peppermint Patties, those mints from the Olive Garden and I just don't get the hoopla over mint chocolate chip ice cream. Call me crazy, but whatev. However, when I saw a recipe for Thin Mint truffles, I knew I must experiment. Exactly like the Oreo truffles, but the Oreos are replaced with Thin Mints. And I knew I would have no trouble getting my friend to let me "borrow" a box of her coveted Thin Mints.

I totally used way too much cream cheese. Thankfully some elves came to my rescue.

Thin Mint Truffles
adapted by Confessions of a Cookbook Queen

1 pkg. Thin Mints (if you slacked off this year and did not support your local girl scouts, the Keebler Grasshopper cookies will do just fine, but shame on you! ;) )
1/2 block of cream cheese, softened (about 4 oz.)
White chocolate, milk chocolate or dark chocolate almond bark

Crush Thin Mints till very fine. You can do this by using a ziploc bag and rolling pin or food processor. (Or do what I did and put the cookies between two sheets of wax paper and just start rolling!) Once crushed, pour into large bowl and add cream cheese. Using your hands, incorporate the cream cheese into the cookie crumbs until the cream cheese is no longer visible.
Roll into balls, place on wax covered cookie sheets and chill for at least 30 minutes.
Melt chocolate as directed on package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. (You can decorate them with sprinkles before this step or extra chocolate after they have dried.)

Facebook, Facebook, Facebook

Story time...

I deactivated my Facebook account last week. Mainly because I needed a break from it and slightly because I watched "The Social Network" and it sucked and I was pissed. Sorry if you're a fan and don't let my opinion of it sway you, if you haven't seen it. It's just that it was about Facebook, FACEBOOK people. And though he's probably a swell guy in real life, Zuckerberg was not depicted in a positive light. I totally should have rented "Waiting for Superman" instead. Oh well, lesson learned.

Anyways, I have come to the realization that I cannot, for the life of me, remember life before having Facebook. I sit and ask myself, "What on earth did I do with my time? Did I really communicate with my friends in other ways? Such as text messages, phone calls, face to face convos?" (MIND-BLOWING)

What cracks me up about this whole Facebook deactivation is the numerous comments from friends...

"Are you not on Facebook anymore? What happened??"

"You're no longer my friend. What's the deal?"

"I miss you on Facebook." (As opposed to in real life???)

Friends, once again, let me reassure you, it's a temporary break. I will be back and in your Facebook lives shortly. I have to or no one else will read this thing!


Now here are some cookies which my cousin, word for word, described in a text as, "Allison, made some BOMB cookies." They are pretty bomb. Peanut butter, marshmallows, chocolate pudding. Oh yes.


Chocolate, Peanut Butter, Marshmallow Cookies
adapted from Picky Palate
makes about 3 dozen

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla until well combined. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through. Let cool for 10 minutes on baking sheet before transferring.