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.

Hooray...the April Edition

More things to "Hooray!" for...

Hooray for glorious weather and days at the park.

Hooray for sisters that are beasts on the court. Don't mess.

Hooray for wishes.

Hooray for rockin' sweet shades at night.

Hooray for self-portraits and timers on cameras.

Hooray for coonskin hats.

Hooray for a good book and niece to curl up with.

Hooray for cereal. And fruit. Together. Yum.

Hooray for writing papers...

Psych. It's really quite unpleasant.

Hooray for royalty.

Hooray for Matt and Dave.

And a best friend to enjoy them with.

Hooray for strawberries.

And turning those strawberries into a scrumptious cake!

This is one of my all-time favorite cakes I make. Just in time for Easter lunch, dinner, dessert, whatever. It's the perfect spring dessert, just the right amount of sweetness and strawberries and it's gorgeous to look at. And the frosting...oh, man. I could eat it by the spoonful. But that's just not proper. Eh, forget that, where's my spoon?! Bake it, eat it, share it, enjoy it! :)



Southern Style Strawberry Cake
adapted from Joy the Baker and Sweets

1 (18.5 ounce) box white cake mix (without pudding)

1 (3 ounce) package strawberry jello

1 Tablespoon self rising flour

4 teaspoons granulated sugar

3/4 cup vegetable oil

4 eggs

1/2 cup water

1/3 cup fresh strawberries, finely diced.

Preheat the oven to 350 degrees F. To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting

1 (8 ounce) block cream cheese, softened

2 sticks (8 ounces) unsalted butter, softened

2 (1 pound) boxes powdered sugar

pinch of salt

1 teaspoon vanilla extract

1 cup sweetened shredded coconut (optional)

pink food coloring

4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Once the cake is frosted, you can decorate with the shredded coconut and sliced strawberries, or just one or the other! To die coconut place the coconut in a small bowl and sprinkle with two or three drops of pink die and mix with hands. Let dry then decorate!

Hooray...

Hooray for the Hawks.

Hooray for sisterly love.


Hooray for grandmas that whip tail in "Hungry, Hungry Hippos."

Hooray for homemade cards and corresponding with friends via snail mail.

Hooray for breathtaking sunrises.

Hooray for music. Good music.

Hooray for tutus.

Hooray for concerts.

Hooray for spontaneous, living room dance parties.

Hooray for summer.

Hooray for Ms Julia.

Hooray for cute, ridiculously funny comedians. And puns. Lots and lots of puns.

Hooray for John Brown reenactments...

and fake cardboard guns in bars.

Hooray for roomies.

Hooray for cute friends with cute puppies.

Hooray for cookies INSIDE of cookies.

Got your attention, didn't I?

Why yes, that is an Oreo inside a chocolate chip cookie. Crazy you say? Crazy delicious is my reply. If you couldn't guess it from looking at the photo, these are super rich. I could only eat half of one, but they are awesome with a nice, cold glass of milk. This recipe got me to thinking about what else I could put Oreos in and tonight I made Oreo pancakes--> pancakes with crushed Oreos. Slap some peanut butter on it with some syrup and you've got one heck of a party going on in your mouth. Shout out to my friend, Bailey, for making and baking these cookies with me!


Oreo Stuffed Chocolate Chip Cookies
adapted from Picky Palate

2 sticks butter, softened
3/4 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
1 tbsp. vanilla
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
10 oz. bag chocolate chips
1 pkg. Oreos, regular, double-stuff, peanut butter, whatever kind sounds good!

Preheat oven to 350 degrees. Cream together butter and sugars, until well combined. Add eggs and vanilla. In separate bowl mix flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Scoop about 2 tablespoons of cookie dough and place on top of an Oreo. Take another scoop and place on the bottom of the Oreo. Seal edges together by pressing and cupping in hand until the Oreo is covered and enclosed in dough. Place onto parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes before moving to cooling rack. Pour a tall glass of milk, cause you're going to need it and enjoy. :)