Last weekend we took a quick trip up to Logan to go to the Heritage Center again. The slide and gourd launcher wasn't as impressive this time but the corn maze was fun.
I was able to paint the entertainment console and I love how it turned out. It looks better in the basement than in my living room but these are the only pictures I have. It's a really dark gray/brown called Fired Earth.
Lately Ashton has been sneaking into our bed while we're downstairs. When I look at this picture either Ashton looks huge or our queen size bed looks really small.
We're excited for a fun weekend with Matt's family and hopefully the rain doesn't keep going all weekend.
And if you want a recipe for really good pumpkin cookies or bread here they are. I make them all the time, all year long.
Pumpkin Chocolate Chip Cookies
(I always double this to use 1 15oz. can of pumpkin and I add a couple extra chocolate chips.)
1 c. brown sugar
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. flour
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. chocolate chips
Beat sugar, pumpkin, oil and vanilla. Add all other ingredients adding chocolate chips last.
Bake at 350 degrees for 12 to 15 minutes. Makes about 30 cookies.
Pumpkin Chocolate Chip Bread
3 c. white sugar
1 (15oz) can pumpkin puree
1 c. vegetable oil
2/3 c. water
3 1/2 c. all-purpose flour
1 T. cinnamon
1 T. nutmeg
2 t. baking soda
1 1/2 t. salt
1 c. miniature semisweet chocolate chips (I use 2 c. of regular choc. chips)
1/2 c. chopped walnuts (optional)
1. Preheat oven to 350 degrees. Grease four regular sized loaf pans. (You could also do 8 mini loaves-30 min. cooking time; muffins-27 min. cooking time)
2. In a large bowl combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Mix in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
3. Bake for 45 minutes or until an inserted knife comes out clean. Cool on wire racks before removing from pans.