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!!

Aut-yum Leaves

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.

Ingredients

• 1 egg

• 1 teaspoon of water

• Prepared pie crust

• Mini chocolate chips

• Peanut butter chips

• Raw sugar

• Flour for work surface

Instructions

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

Cake Pops

I wasn’t going to write a food post this time, I had a different one all planned out but… I found out today my favorite little Bakerella has a book coming out on September 8th. Maybe you have never heard of Bakerella and all of her yummy creations, but she is the creator of “Cake Pops” Her logo is “sweet inspiration & fun baking ideas” and it is so true!

Like this

And this

She also makes Cake Balls, look at these Red Velvet ones and the recipe

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

I am sure you are going to be the bestest of friends with her from now on. Even if you aren’t a great baker her ideas and instructions can walk even ME through to Bakersland or is it Bakerella-land. I am putting this book on my wish list!

Please note I am not paid for this endorsement nor to I expect any special favors from Bakerella-but I love to share great ideas especially when it has to do with yumminess!

Pillow Cookies & Me

I found this receipe at bakerella  and oh baby look at all of this yummy goodness. I am going to make them for our 4th of July Party. Can you imagine a chocolate chip cookie with a brownie inside, that is like winning the lottery, well maybe not the lottery but something pretty good! Besides isn't it true anything you eat on the 4th of July is freedom from calories? Well it should be because I am making these!  

Brownie Pillow Cookies

1 package brownie mix

1 cup butter, room temperature

1 1/2 cups packed light brown sugar

2 large eggs, plus 1 egg yolk

1 tablespoon vanilla

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour.
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

and then it should read EAT THEM!

Happy 4th of July