this weekend has been a delight. Although we have been up to our ears in paint (a LONG kitchen cabinet project that I started in May, I don't want to talk about it) we have been able to sneak in some relaxation. Leave it to football and temporary low temperatures to get this girl into the fall mode. I know, football? Me? its not the watching of the game, but the sounds of football in the background while I do something else that is so soothing.
We made chicken noodle soup and chili, put out some delicious smelling candles and I even did some crafting. That might be why I love fall so much. It ushers in a season of nestling inside and eating comfort food. I love being inside. I am one of the weirdos who grew up in Colorado and somehow does not like to hike. Call me lame, call me lazy, but I call me a lover of my home, wherever that is, a temporary summer dwelling in the smoky mountains, a small apartment in the semi-ghetto or our new home.
So to marry some of my favorite things, fall and food, Amy introduced me to the most delicious cookie I have ever had. Its a family recipe. The cookie is so moist its like cake. And its not too sweet, don't let the icing fool you. Its enough to make you want a fourth.
So here it is
Mom's Pumpkin Cookies
2 cups sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
Blend in 1 cup of shortening (Amy used butter, and accidentally cut it in half and they were amazing). Add 1 cup of pumpkin, 1 egg, and 1 cup of sugar. Mix well.
Add 1 tsp. vanilla, 1/2 cup pecans, and one cup chopped dates or raisins (we were out of raisins and Amy must have not been interested in the dates)
Bake 10-12 minutes. Frost with caramel frosting
Mom's Never Fail Caramel Frosting:
1 cup brown sugar
5 Tbsp butter
1/4 cup milk (as more as needed)
Boil. Take off heat and add 1 cup powdered sugar. Beat with egg beater. If its too thick, add cream.
1 year ago