Peanut Butter Chocolate Chip Cookies Recipe

These cookies are divine! It does not get any better then this! I think Blue ate almost all of them on his own.

Peanut Butter Chocolate Chip Cookies Recipe

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cooking time is per batch, cooking one sheet at a time.
by HeatherFeather

36-48 cookies

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips or better yet, mini peanut butter cups

1. Preheat oven to 325 degrees F.
2. Have ready at least 2 baking sheets lined with parchment paper.
3. Cream butter until smooth.
4. Add peanut butter and both sugars and beat until combined well.
5. Add egg and beat well.
6. Stir in flour and baking soda gradually until well combined.
7. Stir in chocolate chips by hand.
8. Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
9. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
10. Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
11. Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
12. Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
13. These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

The link to the original recipe may be found here:
http://www.recipezaar.com/51104

Caramel Corn

If you love Caramel Corn then you will love this recipe! It is a bit messy to make, but worth every bit of it! I made it for the first time this Fall and we ate it by the hand fulls.



Grandma Paul's Caramel Corn Recipe
Recipe from Paula Deen.

1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda
8 quarts popped corn

1. Preheat oven to 200 degrees F.
2. Over medium heat, combine first 4 ingredients and boil for 5 minutes.
3. Remove from heat; stir in baking soda.
4. Stir well.
5. Pour over the popped corn.
6. Stir to coat well.
7. Bake in large roaster or pan for 1 hour, stirring every 15 minutes.
8. Spread on waxed paper to dry.

Life Challenge #5

Wow! I almost could not believe my eyes when I saw that I am up to challenge #5 already. So hard to believe I have been adopting healthier habits for a whole month now. I suppose that explains the new bounce to my step and why I feel more vibrant than I have in a while.

Challenge #4 was an amazing week for me. Blue was out of town again and I was on my own with my goal to get moving. This was one challenge that I just seemed to run with, and once I built momentum, I taught myself how to embroider and I started embroidering a dish towel to give my mother for Christmas. I went for a couple walks, ran some extra errands that I had been putting off, did some organizing around the house, and some deep cleaning. It took me two whole days but I also tackled and cleaned my whole basement. Now that the disaster in the basement has been crossed off my list, my head feels so much clearer and calmer than it has in a while.

When I stepped on the scale on Sunday and took my measurements, I practically fell of the thing. I could just not believe my eyes! Not yet where I want to be, but less than I have been in a while. Just this past week I lost 2 lbs and 2 ½ -inches! I am still eating the same, none of that has changed; I have just slowly been working on my goals one week at a time. I originally thought they might cause me to slim down a pound or two, maybe even some bloating, but I honestly thought that I would not really begin seriously slimming down until I began to put my self on a diet and began exercising religiously. I can see that I have much to learn… All in all this month I have lost 5.2 pounds and 6 ¼ -inches… shaking my head in disbelief right now…

So, I will begin Challenge #5 with a quick recap of my goals thus far…
Challenge #1: Get on a sleep schedule (In bed by 12 pm up by 7 pm)
Challenge #2: Eat smaller meals more often
Challenge #3: Drink more water
Challenge #4: Get moving (No exercise routine just yet, just everyday activities that I have been putting off)

For Challenge #5 I have decided to eliminate mindless eating. This was inspired by a book that I recently heard about called Mindless Eating , by Brian Wansink. I have yet to read the book yet, but plan on picking it up tomorrow when I am in Lansing, MI with Blue. From what I can gather it is a physiological approach to eating and challenges us to focus on the moment while we are eating and making food choices.

I am looking forward to reading the book and hearing what Dr. Wansink has to say. In the meantime, I have decided to “be in the moment” when I am eating. No meals over the kitchen counter or sink and no eating while I am multi-tasking doing other things. The goal for this week is to focus on the taste, color, flavor, and texture of my food. To enjoy every bite, but to be more mindful in the process, to not scarf down a huge bowl of homemade caramel corn that we made this weekend, with out at least savoring every bite…

More Info on Mindless Eating:
http://www.amazon.com/Mindless-Eati...k/dp/0553804340
http://abcnews.go.com/GMA/Books/story?id=2596723&page=1
http://www.nytimes.com/2006/10/11/d...e833064&ei=5070

Sausage Balls

I made these for a Fall brunch. The guys loved them and there was not one left behind.

Sausage Balls

1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper



Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

Life Challenge #4

Last weeks challenge to drink more water was easy and I finished this past week successfully. I was ecstatic Sunday morning when I took my weight and measurements. Last week alone, I lost 1.6 lbs and 2 ¾ inches!!! My skin looks healthier and it felt really good to not feel as if my clothes were literally squeezing the life out of me. Funny how much more energetic you feel when you have enough room to breathe in your own clothes.

However, I have discovered that there is something missing in this whole plan… Treats!!! So, on Friday when Blue’s plane was late I shopped my heart out in Easton. Nothing major just some anti-bac soaps from Bath and Body Work’s flagship store, a new journal to cut and paste my Parlor entries, and a few surprises and treats for Blue.

I also treated myself to dinner and a glass of wine, solo at the bar at Bon Vie . I had a nut crusted chicken salad and a few slices of warm baguette with butter. Truly a treat, the bartender was super cool, and it felt good to feel confident enough to be able to enjoy a good dinner and my own company. Something I would have never considered or dared to attempt when Blue first started traveling…

My goal this week is to get moving… No major commitment to do Cardio 3 times this week or to unbury the Cross bow in the basement. Not quite ready for all that… But, the leaves are peaking and it is a perfect time to push myself to take a few brisk walks and maybe even meander down to the arboretum on my own. Moving will mean organizing my basement, picking up those long neglected oil paints, and to start on some of my holiday projects. I may even play with my Pilates ball again once I clear a bunch of stuff from the basement floor. I have a feeling that the results of me getting moving is going to be a treat all in itself…

Falling for the Moment

It is a chilly grey morning here in Ohio. Baby snowflakes dance brilliantly right past my window as they flutter down to the colorful autumn landscape below. The seasons slightly mesh as the snowflakes greet the colorful fall leaves, secretively foretelling of future visits. If you are quiet enough I am sure you could hear the ancient language the seasons share, the snowflake’s whispers, the grass as it shivers, and the trees leaves rustling in the breeze as one by one they transcribe the news to all the other trees that circle the Earth.

Bushy tailed squirrels bustle about hiding caches of acorns in my garden that I will no doubt have to pull up in spring if they are forgotten. Mulched oak leaves blanket my herbs, ready to protect them as they gently sleep through fall’s storms and winter’s harsh elements. Once colorful Zinnias and Marigolds stand solemnly besides the Mums and Pansies all knowing their time is near.

The whistle of my old tea pot awakens me from my dreamy thoughts and I meander down to the kitchen in anticipation, knowing the warmth a morning cup of tea can bring. The bold fragrance of rosehips, orange peel, hibiscus flowers, chicory, and a medley of spices stirs my soul as I dip the tea bag into the mug. Pondering over my first sip of citrus sunshine infused with cinnamon honey, I reflect on the blissful weekend Blue and I shared. Yet another pocketful of memories to add to the storehouse, ready to hold us through the cold dreary winters that no doubt will come as they always do.

This weekend Blue came home from Atlanta in time to see the leaves at their peek. Driving home from the airport, we watched the world blur as we passed it by. Fleeting as fast as a rainbow, myriads of colorful leaves fell from the trees and hit our windshield. The tree tops looked like the tips of paint brushes coloring the sky in many shades of alizarin crimson, cadmium barium vermilion, yellows, and greens. We absorbed every bit of color we possibly could as we headed out to the Roscoe Village Apple Butter Stir off and to Buckeye Lake where we have been considering laying the foundation for life in our forever home. Our short weekend was packed with a lifetime of memories and from it there might even be enough to write a short novel. Yet sometimes it is simpler to allow the images to tell their own story, as each one speaks a thousand words.

Life Challenge #3

Well, last weeks challenge to eat smaller meals more frequently was far more difficult than I originally imagined, but it was still a good thing. The days that I was able to eat this way I felt great and over the course of the week I lost 1 pound/1 inch. May have just been bloating, but it still made me feel good. I can see this goal is going to take a bit longer to become a habit.

On the other hand, going to bed at a consistent time and waking up at a consistent time has felt really good. I find it funny that the days I do let myself oversleep; I just wake up feeling groggy. No wonder I was not feeling so hot when my hours were so erratic. So, one goal down, one I’m still working on, and now it is time to add something new to the mix.

After much thought I have decided that it is time to revisit one of my old habits that has recently been lost. Something easy, so I can end the week feeling accomplished. A couple of years ago I read the book French Women Don’t Get Fat, by Mireille Guiliano. One of the topics she discusses in her book is how we all carry water bottles around with us all day, but we are rarely getting the 8-10 glasses our body needs. I had always thought of myself as a good water drinker until I actually charted my consumption and was surprised to find that I too was falling short. So, rather than sipping I started to make a point to guzzle 16 oz of water at least 4 times a day. First thing when I woke up, midmorning, afternoon, and early evening.

After 1 week of doing this my skin looked healthier, my eyes brighter, and it seemed as if I was detoxing a little bit. I suppose all along my little sips of water did nothing to flush my system of toxins and such. I have been pretty good with this habit, but was starting to suspect that I was coming up short again, so my focus this week is water, water, and more water. But not to much I don’t wish to float and too much water can be just as bad for you as too little.

Water Consumption Calculator:
http://www.csgnetwork.com/humanh2owater.html

Crock Pot Sauerkraut Supper Recipe

I made this recipe while my mom was visiting. While it cooked in the crock-pot, we went on an excursion to the Amish area near Berlin and Charm, Ohio. All I can say is that it was a perfect way to end such an incredible and memorable autumn day with my mom. It pairs perfectly with my German Apple Cake Recipe.

Crock Pot Sauerkraut Supper Recipe

Feeding a bunch of people at a potluck? Like sauerkraut and sausage? Then you'll like this one. :) It feeds a lot of people, so make sure you've got a *large* crock pot (or put it in two smaller ones)...

16-18 servings
time to make 4½ hours 20 min prep
1 quart vinegar-pickled sauerkraut, drained and rinsed well
1/2 lb bacon, cut into small pieces
1 granny smith apples, cored and cubed
1 ripe pear or an additional apple, cored and cubed
1/2 cup chopped onions
2 stalks celery, chopped
3 lbs smoked sausage, cut into 1/2 inch pieces
2 tablespoons bacon grease or canola oil
2 tablespoons butter
3 tablespoons flour
3 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon Dijon mustard
12 ounces hard alcoholic cider
salt & freshly ground black pepper, to taste

1. In a colander over the sink, drain then rinse the sauerkraut well with cool water, allow to drain for 5 to 10 minutes; repeat at least once.
2. While sauerkraut is draining, cut the bacon into small pieces then in a large pan over medium heat, fry bacon until crisp.
3. While bacon is cooking, cut up the apple (s), pear (if using), onion, celery, and sausage.
4. When the bacon is done, remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt.
5. Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly, then add the brown sugar, garlic, and Dijon and cook for another minute, then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens, about 5 to 7 minutes.
6. Combine all prepared ingredients- drained/rinsed sauerkraut, chopped fruits/vegetables, bacon, sausage, and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours.
7. This makes a very large batch, serving about 16 to 18 people as a main dish- good for big potlucks!


The original Link to this recipe may be found here:
http://www.recipezaar.com/103843

German Apple Cake

This recipe is quick, easy, and the perfect follow up for any big Oktoberfest meal. Yet it is so good, you will want to make it anytime you can get good apples!


German Apple Cake

12 servings

2 eggs
3/4 cup vegetable oil
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups peeled chopped apples

1. In large bowl, beat eggs and oil until smooth.
2. Add next 6 ingredients and mix well.
3. Fold in apples.
4. Pour into greased 9 by 13 pan.
5. Bake at 350F degrees for 50-55 minutes.

More Fall Fun 2006

This morning is chilly here in Ohio! I have been wide awake bright-eyed and bushy tailed for a while now with more cups of coffee under my belt then should be legal. ;-) I have spent a good portion of my morning in The Parlor trying to be quiet, trying to entertain myself, and trying to let hubby sleep in a bit. We had such a fun day yesterday that it is taking some restraint not to just drag him out of bed for the next adventure.

Yesterday we had one of those stolen days that shine through life like the most radiant stars in the universe. We took our Santa Fe on a mini road trip to the Amish area in Northern Ohio. Up and down the hills our car flew deep into the blustery cold weather. The skies were perfectly clear and blue, our hearts warm from the glittery sunshine, and our bellies full from the homemade Banana Bread oatmeal we had for breakfast. :-)

The fiery fall leaves were a sight to behold and there colors so fabulous, you could just feel the warmth of their glow. Driving through a canopy of yellow leaves, I felt as if we were suspended in a golden moment. I silently mourned the colorful leaves as they fell to the ground and fluttered around us, each one taking a bit of this past summer right along with it.

He and I shopped our favorite markets and dodged the crowds as best as we could. I bought a funky eclectic hand painted Halloween sign, several herbs, a few candles, some Fall Cookie cutters, an assortment of sprinkles, and some other bulk items. My find of the day was in Walnut Creek Cheese. I love McCann's Irish Steel cut oatmeal, but hate to fork off $7.00 for a small can. Imagine my delight when I found it in bulk at Walnut Creek. I bought enough to refill that can all winter (apx. 5 times) for $3.88!!!! Some other things found their way into my cart as well, including King Arther Flour, also just a fraction of the cost when bought as a "bulk" item.

We also took some time to explore some antique stores. Imagine our surprise to find one filled with ephemera from our childhood. We had a blast playing with our old long forgotten toys and book. Strawberry short Cake, Golden Books, Fisher Price People, and Weebles being among my favorite. We walked out of that shop feeling as light hearted as if we were walking on air till we realized that we are old enough for snippets of our childhoods to be antiques. But, we won't think too much about that...

Dinner was at Der Dutchman... a first for us. The food was so simple and basic nothing to really get to excited about until it hit your tongue and the un-processed, no hormone, no pesticide, no bad things flavors exploded on your taste buns like a million man march. Who knew that those purple pickled eggs could taste so yummy and that Amish Peanut butter has no fat. OK, just kidding about the last part, but it could be true in a perfect world.

We drove home in the dark, the stars like beacons in the sky, and our day yet another warm memory to carry us through the winter...

Hmmm.... He just wandered downstairs... I wonder what we could get into today.... :-)

Homemade Halloween Treats

I just saw 2 really fun looking recipes/concepts on Betty Crocker's website. One was for making Scary Spider Web Cup Cakes and the other was for Candy Corn Cookies.

The Spider Web Cupcakes seemed like regular cupcakes, iced with orange icing (I imagine white would look just as cool) and spiderwebs were made using 1 tube of Betty Crocker® black decorating gel, a toothpick, and some black licorice gumdrops. The effect was verrrrrrry spoooooooky! :-)

http://www.bettycrocker.com/recipes...?recipeId=36280

The Candy Corn looked equally as festive, and a bit involved until I read the recipe and saw that they were made using Betty Crocker's® sugar cookie mix, orange food coloring, and 2 oz. of Chocolate. The technique they used to make the candy corn shapes looked so easy that it could make my cookie cutters run and hide in shame. ;-)

http://www.bettycrocker.com/recipes...?recipeId=42399

I suppose while I am at it, I should include my favorite kid friendly dessert. I used to make with every year with my little charges back when I was a nanny. It is a Kraft Recipe Called Ghosts in The Graveyard. Basically it is made by filling a 9 x 13" baking dish 3/4 the way full of Chocolate Pudding. You the lay down a layer of crushed Oreo cookies to make the dirt. (Kids love pulverizing the Oreos!) ;-) You then dollop/swirl 3 spoonfuls of Cool Whip directly on the "dirt to make ghosts. Design 3-4 Oval Shaped vanilla creme sandwich cookies with decorating gel to look like tombstones and insert them in the "dirt" as well. Scatter some Candy Pumpkins throughout the scene and use some decorator gel to give the ghost eyes and your scene is complete. That may seem a bit vague, so here is a link to the recipe as well.

http://www.kraftfoods.com/recipes/C...eGraveyard.html

Happy Haunting!

Grandma's Christmas Cookies (Honey Paint Brush)

As soon as I was old enough to stand on a chair by the kitchen table my Polish grandmother was making these cookies with me. They hold a very special place in my heart and it would just not feel like Christmas with out them. I am copying this recipe directly from the tattered and loved recipe card she wrote it on.

Grandma's Christmas Cookies (Honey Paint Brush)

1/3 Cup shortening
1/3 Cup Sugar
1 Egg
2/3 Cup Honey
1 Tsp. Vanilla

*Mix all of the above thoroughly.

2 3/4 Cups sifted Flour
1 Tsp. baking soda
1 Tsp. salt

*Combine dry ingredients in a separate bowl using a whisk. When thoroughly mixed; stir into the wet ingredients and mix well.

*Chill the dough covered tightly overnight.

*Heat oven to 375 degrees.

*Roll Dough on lightly floured surface. Roll to 1/4" thickness and cut into different shapes.

*Set on Greased cookie sheet.

*Paint with egg yolk paint.

*Bake 8-10 minutes. (Do not let cookies brown.)

Makes 5 Dozen 2 1/2" cookies

Egg Yolk Paint

1 Egg Yolk
1/4 tsp water

*Mix well and divide mixture among several custard cups.

*Add a different food coloring to each cup.

*Paint designs on cookies with small paint brush.

* If egg yolk thickens add a few drops of water.


The only alteration I have ever made to this recipe is the amount of eggs I use to make the Egg Yolk Paint, how grandma ever divided 1 egg yolks into 4 custard cups is beyond me.

Also, honey is a natural preservative, so these cookies will last for several weeks in a tightly sealed cookie tin.

Apfelpfannkuchen (Authentic German Apple pancakes)

These pancakes were absolutly delicious! I served them with warmed real maple syrup and some thick slab cut bacon. We easily could have licked our plates clean.

Apfelpfannkuchen (Authentic German Apple pancakes)

4 servings

2/3 cup flour, unbleached,unsifted
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups apples, peeled and sliced
3/4 cup butter
2 tablespoons sugar
1/4 teaspoon cinnamon

1. Sift together the flour, sugar, and the salt.
2. Beat eggs and milk together.
3. Gradually add flour mixture; beat until smooth.
4. Saute apples in 1/4 c of butter until tender.
5. Mix sugar and the cinnamon together.
6. Toss with apples.
7. Melt 2 T butter in a deep frypan.
8. Pour in the batter to a depth of about 1/4-inch.
9. When set, place 1/4 of the apples on top; cover with more batter.
10. Fry pancake until lightly browned on both sides.
11. Keep warm.
12. Repeat the procedure 3 times, until all batter and apples are used.
13. Serve immediately.

Life Challenge #2

My first life change to get my self on some sort of sleep schedule gave me real a sense of accomplishment this past week. Now that I have eradicated the bedtime extremes, that left me feeling foggy most of the time, I am ready to tackle a new challenge. As a matter of fact there are so many changes that I want to make, that I found it really hard to pick the next one. I am so hungry for results that it was tempting to just give myself an overhaul between now and Friday. Lose 10 pounds, eat healthier, reintroduce my lazy butt to exercise, cross train for a marathon, deep clean the basement, reorganize my pantry, clean my closets let go of my size 0,1, &2 skinny clothes once and for all, chose a new career path, apply at a temp agency to explore the possibilities, bake a few batches of intricately iced and sugared fall shaped sugar cookies for my brother to take to the fire house, winterize my home to reduce our heating bills, and find a way that I can personally add to the reduction of globally warming…

Ok, maybe that is a little too ambitious, but now that I have taken the first step, I am clearer on the direction that I want to go with this journey. ((Reminding myself that Rome was not built in a day. Baby steps Loren. Baby steps…))

So, my goal for this week may seem meager in comparison to the list above, but I think it will help keep me on track as I do begin to tackle tougher challenges. This week, between now and Sunday I am going to eat the same way that I have been eating, but with a slightly different spin. Rather than breakfast at noon, whatever I can get my hands on at 3 pm as my blood sugar drops, and a dinner that may happen anytime between 5 pm and 9 pm, I am going to have scheduled eating times. I am going to scatter the usual amount of food that I normally eat through out the day, so I will be eating smaller portions more frequently. I am hoping that this will help fuel my body consistently, so I am more energetic throughout the day. I weighed myself and took my measurements this morning and I think it will be interesting to track how my life changes effect my body.

At 7 am, I woke up to the scent of cinnamon and apples wafting through the air from my crock pot. At 8 am breakfast was McCann's Original Steel-Cut Irish Oatmeal, with apples and cinnamon that had simmered on low through out the night. The coffee pot came on automatically at 7:30 giving me no excuse to duck out of my commitment to succeed.

The rest of my day will look like this:

10:00 Am Light Snack (Dairy)
12:00 Lunch (Chicken al la chase casserole pulled from the freezer and fall roasted
Vegetable medley
2:00 Pm Light Snack (Dairy)
4:00 Pm (Glass of milk, juice, fruit or veggie)
5:30 Pm Dinner (No idea what it will be)
7:30 PM (Yogurt or milk)

Harvesting a weekend full of Fall memories

Blue and I came home to a beautiful Fall Harvest weekend here in Ohio. Saturday morning we set out to soak up the World around us. The trees look as if they have been painted in a mélange of autumn colors. All of our local farm stands are adorned with corn stalks, pumpkins, and Indian corn. Huge baskets of mini pumpkins, gourds, and crisp freshly picked local apples were piled high on old farm tables, while Amish apple butter, jams, jellies and honey fill the cupboards. Fresh baked gooey cinnamon rolls, pumpkin cookies, and an assortment of decadent pies charged the air around us with their luscious sweet and spicy fragrances. We filled our basket with a colorful assortment of October flavors and drove down country roads lined with golden rod, wildflowers, corn ready to be harvested, and other golden colored crops I have yet been able to identify.

We spent the first part of the afternoon squeezing our way through the crowd to hike down to Old Man's Cave in Hocking Hills. That did not last long as we could not stand the whir of activity in a usually pristine place. Blue zipped our Santa Fe up and down the hills to a lesser known area in Hocking Hills called Rose Lake. With a basket for collecting a few things to try my hand at making potpourri, we set out down the trail to the lake. Tall Pine trees towered above us and their needles crushed beneath our feet. Never in my life have I seen so many wild mushrooms scattered across the forest floor. We must have taken 50 pictures. I found a really tall mushroom with a butter yellow colored top, but right before we were able to capture its image, it toppled over. Nearby I found some tiny baby sized pine cones, a few acorns, and some red berries that are probably poisonous, but I am hoping they will add color to my potpourri. The lake was absolutely stunning. Blue and I sat at the waters edge just soaking up the sun’s warm soothing rays.

Driving home we felt completely relaxed and at peace with the world around us. When night fell, we popped the cork on a bottle of wine that we had been saving and sat on our back patio sharing our thoughts and toasting the harvest moon. Hardly a cloud in the sky, if I could, I would have lived this night forever…

On Sunday we woke up early again at 7am both of us feeling bright-eyed, bushytailed, and ready for another adventure. We drove 20 minutes out to visit my “out-laws”. Dad, Blue and I harvested some Peruvian Purple potatoes, tomatoes, and a few green peppers. Very carefully we dug up a huge Rosemary plant and a Lavender plant that I had brought over from West Virginia this past summer when we moved. New to gardening, I was determined to find a way to keep them in the ground in our zone. At the last moment, I have kind of chickened out and they both are now sitting in planters acclimating to their new habitat before I move them home to live with me again. I think I will cry alligator tears if I lose them.

We all had lunch together, Hot buttered Rye-Bread and a Creamy Tomato Balsamic Soup that I had made and froze not to long ago. It was a perfect lunch for our quickly warming Indian summer day.

Close to Blue’s Dad’s house are 2 completely different apple Orchards. The first one we went to always has the most beautiful baskets. We bought several last year only to bring them home and discover they were infested with bugs. This year we passed up on the un-treated baskets, and filled our basket with honey bears full of amber colored wildflower honey. The second orchard is my favorite. Blue and I pulled a shiny new red wagon deep into the apple trees as giddy as children as we consulted the chart and picked a half bushel.
“Don't sit under the apple tree… with anyone else but me… anyone else but me… anyone else but me,” Blue sang making me smile so big my cheeks hurt. He makes me feel like the luckiest girl in the world…

The second orchard also had a wide selection of heirloom pumpkins, some that I had never seen. I chose a huge bright reddish-orange one for the front door; till Blue pointed out that it did look like an over sized tomato. Laughing I put it down and selected a bumpy yellow-orange one instead. We filled our cart with a few acorn squash, a few pie pumpkins, and a jug of cider. Winding our way through the country roads to get home, I decided to journal and bottle up the feeling of contentment that was wrapped around me like a warm quilt on a cold winter day. If I could, I would save it for all the rainy days in the world just so I could uncork the top and sip the bursting essence, if I could, I would share it with everyone I love.

Life Challenge #1

Ok, I have to admit that I am down right ashamed to share the first habit I would like to change. No, it is not the sweat pants, much to Blue’s chagrin I would kind of like to keep them around at least a little longer. As my mother says, "Poor Blue".

The first thing I would like to change is my sleeping patterns. I know, it sounds strange, but when I nannied I often worked 60 – 70 hours a week feathering other families nests. When I was not working I over compensated exhaustively threw my self into feathering my own little humble nest. When I took a sabbatical from working, it took a while to decompress, but as soon as I did I learned to love being able to stay up all hours of the night and sleep in as late as I wanted to. I had long ago proved my self and my husband was and still is to this day thrilled to be able to tuck me back in and kiss me before going to work. It has been like summer vacation all over again.

The problem is that I just keep sleeping later and later. Sometimes I don’t peek my head out from the covers until noon. Luxurious when it is an occasional thing, but night after night is making me feel as if I am sleeping my life away. I hardly sleep deeply anymore and I can just tell my body is out of whack. The seasons are changing and it makes me sad to think that I am missing out on the brief window of day light and sunshine not to mention the beauty of the changing seasons.

My goal this next 4 days is to get to bed no later than midnight and to get up with my husband in the morning… no later than 7 am. I tried this last night and I was surprised to see how rested I felt not to mention more alert and energetic than I have felt in years. :-)

So, logging off so I can wind down… telling myself I Think I Can I Think I Can…

How about you? What do you think you can do?

Out with the old, In with ????

Have you ever felt that your life was ready for a big makeover? That certain aspects of your routines had grown as comfortable and familiar as an old pair of sweatpants that you could not bare to part with, yet nothing about them made you feel you were at your best.
That slowly but surely some time worn and dated habits had snuck into your life, leaving little room for much else and possibly taking the place of something better…

I have chosen to start this journal with the intention of making one small change each week replacing the old with the new and charting my course along the way.

Welcome to my journey…

Freezer Safe Pumpkin Pecan Butter

I developed this recipe after falling in love with Muirhead's Pumpkin Pecan Butter at Williams-Sonoma. My version is less costly and every bit as delicious. It would be wonderful spread on toast, warm baguettes, on pancakes, waffles, ice cream, in baked apples or to flavor oatmeal.

1-2 Pie Pumpkins (Will need 4 Cups Pumpkin Puree)
1 Orange
1 Lemon
3 Cups Light Brown Sugar
¾ Cup Dark Karo Syrup
1 Tbsp. Butter
3 Tsp. Good Cinnamon
1 ½ Tsp. Salt
½ Tsp. Ground Allspice
½ Tsp. Ground Ginger
½ Tsp. Ground Cloves
1/3 Cup Pecans, toasted and finely chopped
2 Tsp. Vanilla
7 Half Pint Wide Mouth canning jars

Set oven at 350 degrees Wash, dry, and cut the tops off of the pie pumpkins. Scoop out the seeds with a grapefruit spoon and reserve for roasted pumpkin seeds if desired. Replace the lids cutting back the woody tops as much as possible. Place both pumpkins on a foil lined baking sheet (with sides) and bake in oven for 1 hour or until they are fork tender. *This method keeps the pumpkin from getting to watery.

While Pumpkins are cooling, remove ½ of the zest off the lemon and orange using a microplane grater or sharp knife; avoid removing the white pith as it has a bitter flavor.
Set the zest in a large sauce pan and juice both the lemon and the orange. Reserve 3 Tbsp. from each and pour over the zest.

Add the brown sugar, cinnamon, salt, allspice, ginger, cloves, and pecans to the sauce pot.

As soon as pumpkins are cool enough to handle, scoop all of the pumpkin out of the shell and into a large bowl. Reserve 4 cups of pumpkin for this recipe and reserve the remaining pumpkin in 1 cup portions to be frozen for later use.

Add pumpkin to the sauce pot, and mix well. Slowly bring to a boil over medium high heat, stirring constantly. Lower the heat and begin to simmer till mixture reaches desired consistency. If it seems a little too thick for your taste, add some boiling water slowly to thin the pumpkin butter.

Add vanilla and adjust seasonings/ingredients to taste.

Ladle in to hot (heat in the dish washer) wide mouth canning jars, running a non metallic instrument around the side of the jars to remove air bubbles. Allow 1 inch of head room for mixture to expand in the freezer. Screw on lids, and allow jars to cool on the counter for 3o minutes. Label your jars, if giving as gifts be sure to specify food safety instructions below.

Place the still warm jars on a dish towel, pot holders, trivets in the refrigerator, unless you feel like playing Russian roulette with a bunch of glass jars that can shatter if place directly on the cold shelf. Refrigerate 24 hours before placing in the freezer.

This recipe will yield apx. 7 half pint jars full of Pecan Pumpkin Butter. It will store in the freezer for a year, but I do not recommend keeping it for more than a month in the refrigerator. For this reason I highly suggest using the smaller jars unless you plan on eating this like soup.

If you are giving this as a gift please specify the storage instructions on the label. Unless of course the gift is for someone you do not like that much. Honestly, please be sure to do this, you would not want to unsuspectingly make anyone sick.

*Please note that Pumpkin or any type of Squash is not safe for home canning unless using the freezer method.
http://foodsafety.psu.edu/Foodprese...n/resources.htm