Sunday, September 5, 2010

Good bye and Hellooo

“Good bye Summer” *sniff *”I’ve loved you so” *sniff sniff** she says while dabbing her eyes and shoulders slightly slumped- “You know you are my favorite season”*sniff* “ I don’t know what I will do without you Good bye Summer”- weeping she bows her head then pause. Lifting her head she then raises a fist and says-“ You're not going to lick me. I'm going to live through this and when it's all over I'll never miss you again nor any of my folk.”

Exit Summer

Enter Autumn

“Oh Autumn”, she exclaims “do listen to me, I must have loved you for years, only I was such a stupid fool, I didn't know it. Please believe me, you must care” “I’ve missed you so” - arms extended in front with open hands- “You know you are my, my,my favorite season Oh Autumn"- she takes Autumn by the hand they embrace and leaves begin to fall

Three years of drama in high school and I finally get to use it,
yea I really wasn’t that great

Seriously, just think of all the beautiful colors fall brings red, orange, and gold.
And it with the season comes apples, sweet juicy apples for eating and tart ones for pies.
I can’t wait for a slight chill so we can enjoy hot chocolate or yummy pumpkin spice coffee
We are going to have so much fun this year, fun fall crafts for the babes to make and treasures to be found under all of the fallen leaves, walks to take on a windy days and lots of baking- oh yes there will be baking! I am so excited I need to make my fun list so I don’t forget anything.

Here is my first Autumn Recipe I want the babes to make. The leaves may not end up looking quite like these, remember last year we had beautiful six armed gingerbread men, but it’s going to be fun!!

Here's a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips -- but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.


• 1 egg
• 1 teaspoon of water

• Prepared pie crust

• Mini chocolate chips

• Peanut butter chips

• Raw sugar

• Flour for work surface


1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

2. On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

3. For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

Ecc. 3:1 There is a time for everything, and a season for every activity under heaven

6 Love your comments:


I CAN'T WAIT to make these with my own munchkins!! They sound DELISH!! Thanks Friend!


I love it, I can hear the soundtrack as I read this. Thanks for sharing Laura! Love, Dana

Pink Dandy Chatter

wow, what a cool recipe! I will have to try those.
Thanks for stopping by my hop =)


What a great idea!! Thanks for sharing
jen @


Hi! I am your newest follower via Pink Dandy Chatter blog.
Your blog is awesome!
Hope you follow me back.


By Word of Mouth

Here from the hop
Love this take on the seasons - so clever!
and looks yummy!

Post a Comment