Tag

fall

Smart Cookies: Cran Apple Oatmeal Cookies

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It’s that time again! SMART COOKIE TIME!

September means the start of school and apples. I cannot help it, but when I think the start of school, I always think of students putting apples on their teachers desks as a symbol of appreciation.

This tradition stems back to the 1600’s when parents often fed and housed teachers in order to have education for their children in America’s early frontier. Apples were plentiful and did not cause financial hardship for families to provide them for teachers. Over time, it has become a symbol of thanks and appreciation for educators.

 

If you are looking to thank a teacher in your life or be a part of the Smart Cookies organization, these Cran Apple Oatemal Cookie recipe is a PERFECT way to give someone a pat on the back for a job well done. I think any teacher or student would be happy to receive them especially as we head into Autumn.

 

Cran Apple Oatmeal Cookies
(for a printable version of this recipe click here)

2 sticks unsalted butter softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 large apple grated (about one cup of grated apple)
2 tsp pure vanilla extract
1 1/2 cup white flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2 1/2 cups oatmeal
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 degrees.

Line a cookie sheet with parchment paper.

In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.

In a mixer with a paddle attachment, cream together butter, sugar, and brown sugar on medium speed. Then, add eggs, vanilla, and apple until well incorporated.

On low speed add the flour mixture until incorporated. Finally, add oats, chocolate chips, and cranberries.

Drop dough in about one inch rounded tablespoons on parchment lined cookie sheet and bake for 10-11 minutes or until edges are just golden brown.

 

Remove from oven, and let cool for about 15 minutes.

 

Pour some milk and have this waiting for your favorite student or teacher after school.

 

For more information about Smart Cookies click HERE.

PRINTABLE VERSION

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares, Salted Caramel Brownies

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Helping… sort of: Impromptu Photo Shoot

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Last week, I told you of the adventures of buying our first DSLR camera. I know there is a lot to learn. The word on the street is shooting in manual allows more freedom and has so many more benefits to the photographer, but so far I’m taking it one day at a time.

I also mentioned yesterday how things have been busy around here. Over the weekend, we winterized the yard. At our house this means, cut the lawn one more time, make sure all dead annuals are dug up, put all the patio furniture and ceramic pots in the shed, and put the snow blower in the garage. While Brian and I were doing a few tasks the kids played in the back yard, and instead of helping Brian finish, I ran and grabbed the camera to take a few pictures of the kids playing.

Look at that smile!

 

My super hero has no problem posing.

 

She let me interrupt her leaf collecting.

 

Then I walked around the yard and just shot some pictures of randomness.

 

Not all the pictures I take are winners, but it is definitely playing with the camera, and getting some cute photos of the kids.

T-Minus 9 Days to T-Time: Cornbread Stuffing

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Here’s what’s up people. We have less than 10 days til Turkey Time. I’m totally freaking out! Gallons of coffee, project planning, organizing, purging, cleaning, birthday party organizing, charity collection planning and all this is happening while I still take care of my regular day to day nonsense. Not to mention laundry, menu planning, shopping, toy picking up, milk spill cleanup, disciplining, homework, snuggle time, diaper changing/potty training, photo taking and blogging. Whew! As you can see, the boys are not affected by this craziness.

Why am I doing all this? Because I like to enjoy the holidays. I like to sit on the couch and watch 25 days of Christmas every night. I like seeing the “Giving Tree” at my church set up. I like to bake cookies with the kids. I like to fall asleep reading a book by the glow of the tree. I like having Christmas movie picnics in the living room. I like driving around looking at lights. I actually enjoy writing Christmas cards with Christmas tunes playing in the background. I like spending time with my gal pals and drinking Starbucks. I LOVE wrapping presents while the kids “sort” bows and ribbon. I enjoy cooking with whole sticks of butter like Paula Deen. I love when my family is together. I like that Brian has some time off at Christmas. I even love the shopping. The beautiful combination of Christmas music, warm winter coats (making you sweat), a shopping bag in my hand, Christmas decorations, people rushing, and the smell of department store perfume filling my nostrils just gets me giddy.

With all that said, this is the time of year that I usually go on a purge rampage and get my rear in gear and finish some projects that I have been meaning to do. The rule in this house is, before any decorations go up, the house has to begin at zero. As in, before we add anything we must delete. So, the past few days have been spent purging old clothes in Brian and I’s closet. I’m in the process of getting rid of all the kids clothes that are too small or have holes in the knees (why do boys always get holes in the knees of their pants?). I’m cleaning the basement so we can maybe start thinking of renovating down there in the new year. I reorganized the linen closet. I cleaned the garage. We took down the Halloween/Autumn decor. Brian cleaned out the shed. All old toys get donated. Also, I finish all the projects that have been started. Caroline even joined in on the shed cleaning.

Once all the old stuff is gone, we have room for the new. Once all the projects are done, we have room for Christmas. It is a very spiritually cleansing process. I started this tradition a few years ago. I have to say Brian and I never feel rushed during the holiday season. We just soak it in and enjoy it.

However, the week before Thanksgiving… well its insane around here. Are you in a T-Day frenzy right now? Do you have boxes all over the place? Did you donate all your family’s old clothes and toys to make room for everything new? Are you trying to get all you can done so you can watch all the Thanksgiving cooking specials on the Food Network this weekend? No? Just me, then.

Now that you have listened to my rambling (thank you for that, the stock people at Target are sick of my stories I think), I am going to share one of my favorite T-Day recipes.

Corn Bread Stuffing/Dressing

1 – 8 x 8 pan of Corn Bread crumbled (I bake my own using Jiffy brand corn bread mix)
1 stick unsalted butter
1 large or 2 medium sweet onions chopped
4 stalks celery chopped
1 quart low sodium chicken, vegetable, or turkey stock
1 Tbs poultry seasoning
1 dried Bay leaf
Salt and Pepper to taste.

Spray a 9 x 13 caserole dish with cooking spray and set aside.

Preheat oven to 350 degrees

In a large pan over medium heat add 1 stick of butter and let melt completely. Next, add onions, celery and bay leaf stirring occasionally until the onions are soft and translucent. Then add poultry seasoning and salt and pepper and stir once more. Remove pan from heat to cool slightly.

In a large bowl mix together corn bread and onion mixture until well incorporated. Then, slowly drizzle in stock until corn bread is moist but not completely saturated (Note: I NEVER have used a whole quart of stock, but it varies how much stock you need depending on how dry the cornbread is).





Pour the whole mixture into the 9 x 13 pan and bake for about 20-30 minutes until top is golden brown and crispy.

Back to organizing and cleaning!

Smart Cookies: Cranberry Orange White Chocolate Blondies

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While I was planning something to make for this month’s Smart Cookies recipe, I was thinking of Thanksgiving and Autumn flavors. Pumpkin is typically a standby, but I have to be honest, I’m already over it. Maybe its the over load of pumpkin spiced lattes, or maybe its because I feel like everything pumpkin has been done.

Also, when I think of Thanksgiving, my mind automatically goes to cranberries. Next to stuffing, that is probably my favorite part of Thanksgiving dinner. I will eat cranberries in just about any way shape or form. I have no discrimination when it comes to cranberries. I will eat jellied out of the can cranberries, cranberry sauce, cranberry relish, dried cranberries, cranberry juice, cranberry salad, vodka and cranberry with a twist of lime.

That got me thinking, how could I showcase cranberries in a portable treat. I ran the cranberry blondies by my friend, Colleen, and she reminded me to add orange zest (like a cranberry orange muffin). They are so sweet, dense, and brownie-like. In fact… I may have another.

 

Cranberry Orange White Chocolate Blondies

2 sticks unsalted butter
3 – 1 oz squares of Baker’s White Chocolate Squares
2 cups white sugar
4 eggs
2 tsp pure vanilla extract
1 Tbs orange zest
2 cups plus 2 tsp all purpose flour
1 tsp salt
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees.

Grease a 9 x 13 inch baking dish or pan.

In a small bowl, toss together cranberries, white chocolate chips, and 2 tsp of flour and set aside. Next, melt butter and white chocolate squares in a small sauce pan over low heat stirring occasionally until completely melted and combined. Let this mixture cool slightly. In a large mixing bowl combine sugar, eggs, vanilla, and orange zest until well combined.

 

Slowly add cooled butter and white chocolate mixture while mixing. Then, add flour and salt and mix until just combined. Finally, fold in cranberries and white chocolate chips.

 

Pour into greased 9 x 13 pan and bake for 30-40 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool for about 15 minutes before cutting into squares.

 

These turned out fabulous, and I cannot wait to have another with a cup of tea while I watch election returns tonight!

 

For more information about Smart Cookies visit www.smart-cookies.org. Also you can check out past Smart Cookie recipes here and here.

Happy Halloween: Pumpkin Carving

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Pumpkin carving is one of my favorite Halloween traditions. This year was especially fun for four reasons.

First of all, I found this awesome trick to carving a pumpkin on Pinterest.

 

Now, no one will burn their hands lighting the jack o lantern this year.

Secondly, the kids were actually more help than they had been in years past. They had so much fun scooping.

 

 

 

Next, it was my favorite part. After all that scooping, it was time for break… a Kit Kat break to be exact.
Lastly, this year I roasted pumpkin seeds. The recipe is pretty simple.
Preheat oven to 300 degrees. Take about 1 to 1 1/2 cups of pumpkin seeds rinsed and patted dry. Then coat with a few tablespoons of melted butter and few pinches of salt. Roast in the oven for about 45 minutes. They are a perfect snack.
There were quite a few opinions on carving style. George said, “I want the jack o lantern to say, ‘grrrrrrrr!'” I think Brian did a pretty good job.

 

I’m not sure it says “Grrrrr!” But I think it is pretty spooky! Happy Halloween!!

 

Oktoberfest: Brats and Orchard Salad

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This past weekend, we hosted a bunch of friends for dinner and an autumn bon fire complete with s’mores. The menu consisted of two of my favorite autumn dishes. Grilled Brats and Orchard Salad.

 

This is a great meal for entertaining, but also for a weeknight dinner.

Grilled Brats
3 bottles of your favorite beer (I used Swithwick’s)
1 package Brats
1 package rolls

In slow cooker add brats and cover with beer. Cook on high for 3-4 hours or on low for 6 hours. Preheat grill on medium heat. Remove brats from slow cooker and put on grill  turning occasionally for about 10 minutes or until crispy. Serve with rolls and favorite mustard or grilled onions.

Orchard Salad
1 bag of pre washed Romain lettuce or two heads of romaine cleaned and chopped
1 large apple (Braeburn, Honeycrisp, Gala are some of my favorites) cored and sliced thin
1 large pear cored and sliced thin
8 oz sharp cheddar cheese (I use Kerry Gold Extra Sharp Cheddar) cut into thin slices
1/2 cup of dried cranberries
2 Tbs Apple Juice or Apple Cider
2 Tbs Apple Cider Vinegar
1/4 cup Olive Oil
Salt and Pepper to taste

In a large bowl add romain, apple, pear, cheese, and dried cranberries. In a separate bowl, add cider, vinegar, salt, pepper. While whisking the vinegar mixture, slowly pour olive oil until thoroughly combined. When ready to serve, drizzle dressing over salad.

It is worth mentioning that this meal tastes especially good with an ice cold beer and a Bears game, but that is of course optional.

 

Change Up: Fall Tablescape

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Because I love autumn so much, I think I started decorating for it a bit too early this year. Also, since Brian and I built and finished our dining table, we eat dinner in our dining room pretty much every night. It was time for a bit of a change with our table decor for autumn.

Here is what is going on now:

 

The color scheme is not traditionally fall, but I really loved the dark browns. I folded some fabric that I had on hand from when I recovered some chairs awhile back.

 

I found this pumpkin on sale last week at Michael’s. It was half off, as is is most of their autumn decor (they are already putting out Christmas decorations…commence hyperventilation).
Then, I just added some crystal candlesticks and the glass vases filled with stones and twigs from my last autumn tablescape.
It is much more simple, and is a nice change to get me through until Thanksgiving.

Linking up at Serenity Now.

Autumn Comfort Food: Pumpkin Pound Cake

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This past weekend my sister, Beth, hosted Sunday Dinner for everyone. I thought it might be nice to make a dessert with some autumnal flavors, but I also wanted to steer clear of the traditional apple or pumpkin pie. I didn’t want us to be burnt out on pie before Thanksgiving is even here.

After a little internet searching, I found a recipe for Pumpkin Pound Cake with Cinnamon Glaze. There is just something about the combination of pumpkin and cinnamon that says comfort. It was absolutely delicious!

 

There are two things I wanted to note, the original recipe calls for the use of a bunt pan. I do not have one, so I just used my spring form pan that I make cheesecakes in, and it worked perfectly fine. I even used the same baking time and temperature as the recipe.

 

Also, just a note about the glaze. You can see from the picture below it is more of a frosting. Is there anyone that doesn’t like frosting? (crickets chirping) Didn’t think so.

 

This was a perfect addition to our Sunday dinner, and I am thinking of making it again for another fall gathering coming up.

Linking up at Centsational Girl today with a bunch of other comfort food recipes. Check it out for some great comfort food recipes to add to your autumn menu.

Nature Walk

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The past week, the weather here has been so perfectly autumn. Cool, breezy, and sunny.

Last week, the kids and I packed up a picnic and went on a long walk on the trail near our house.
The best part of this trip was just spending some time together outdoors and not having any time restraints. We could just do our own thing.

Leftovers: More Autumn Decor

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So, I’m finally finished decorating the house for Autumn. I know most people go all out, but I only decorated three small areas of my home. I first put together an Autumn tablescape for Sunday Dinner, put a few small decorations near the front door, and then I put together a spooky Halloween mantle. All of these decorations only took a few minutes each to put together, and they help to make the house seem a little more festive.

Which brings me to this shelf.

 

It is the perfect place to create seasonal vignettes like a mantel, but, Houston, we have a problem. It is right above where we keep all the kids’ toys. So, to be honest, I didn’t want anything too fancy there, and most of the time it is empty as practicality tells me something could get knocked over. Someday, when I come up with more of a cohesive look for the family room, I will probably have a better idea of what to do in this space.

So this is what I came up with to spruce it up a little for the season:

 

 

These are all things that I have had on hand for years. I thought the red canisters bowl and pitcher added a nice pop of color in an otherwise very neutral space. The pumpkin sign, ceramic pumpkin, and maple leaf bowl helped to bring some seasonal flair. Also, the framed photo is of Brian and I the Autumn before we got married. You cannot tell from this photo but the picture has some pretty fall foliage behind us.

So that is it for fall decor around here. Now, I think it is time for cooking up some comfort food and finding some more indoor projects to do with the kids.

Linking up today at Thrifty Decor Chick for the last installment of the “It’s Fall Ya’ll” Autumn Decor Link Parties!