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This is one of those cookies that you can’t eat just one. Pumpkin Cookies with brown-butter icing is a favorite fall cookie for our family. They are soft and tender with a nice balance of cinnamon, ginger, and nutmeg spices mixed in. Each cookie is topped with a layer of sweet browned butter icing. I discovered this recipe about ten years ago in a Martha Stewart Living magazine. Over the years I have changed and adapted the recipe just the slightest to suite my taste.
Transform ordinary cookies, doughnuts, and cupcakes into something spooky and slightly creepy for Halloween. Whether they are homemade or store bought treats, with the addition of little googly eyes will instantly turn them into little monsters and creatures that the kids will have fun eating. A little dab of royal icing onto the back of each one of these eyes will hold it in place. These adorable candy eyes can be homemade with royal icing or purchased at the grocery stores or specialty stores. The royal icing recipe is available at the end of the blog post.
Pears are in season and I’ve been serving up homemade Pear Muffins for breakfast. For this particular recipe, I used Bartlett pears, but any other type of pear will be just as delicious. It is especially nice to bake a batch of it during the weekends and enjoy it with the family.
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The farms are officially open for pumpkin picking. Last weekend, Bill and I decided to go out for a drive and visit the nearby farms to see what they have for us this year. The kids had other plans and wanted to stay home and rest. They will probably go with me at a later date to get their carving pumpkins. It worked out great for us to have some time together on a little excursion even if it was just out looking for pumpkins. We had country music playing on the radio as we talked and had great conversations about things. When we arrived at the farm, it was still early in the morning and the fields had not been disturbed. I could see the different colors scattered throughout the fields, and of course my eyes went directly to where the blue, gray, and white pumpkins were growing. We had the whole field to ourselves. Each pumpkin was just as beautiful as the next one. I had the hardest time deciding which one to pick. We walked through the fields and wondered back and forth many times. After two hours, our wheelbarrow was full. It was a successful trip. We came home with over 150 pounds of pumpkins in the back of the truck. They were cleaned and trimmed of extra vines and leaves before I placed them inside the house.
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There are only so many days left until the corn season will be behind us. I wanted to take advantage of this opportunity to have fresh locally grown corn for as long as possible. Fresh corn on the cob is my simple and easy way to enjoy it. At other times I like to make Corn Chowder. A hot bowl of this soup filled with chucks of sweet corn kernels, creamy potatoes, crunchy bacon bits, and melted cheddar cheese is a delicious combination for a hardy fall soup. If fresh corn is not available, frozen corn can be substituted and can be made anytime of the year.
