I feel like I haven’t posted in a while. To be honest, it’s not because I’m too busy. I just kept putting of each post until it got to the point where a week+ went by. Ah!
But don’t worry I haven’t gone anywhere 😉
There’s no getting rid of me!
Lately, I have gone out and enjoyed some adult beverages.
Blueberry Stoli w/Selzer and Lemon & Lime
Saranac Beer. When in Utica...
Along with drinking alcohol, I have consumed slightly healthier options.
Such as Kristen’s Green Monster Smoothie.
Holy Spinach!
I love blenders, especially ones that work very efficiently!
I had the idea to pour this smoothie into a bowl thanks to Kath!
Here is one of her delicious SIAB’s (Smoothie in a bowl).
I’ve also had a bunch of salads.
This one consisted of spring mix, wild blueberries, walnuts, feta, radishes, squeeze of lemon, pepper & balsamic dressing.
I enjoyed this the day after drinking a few too many cocktails, hence the huge jug of lemon water in the back.
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And finally.
Last but not least!
The recipe I put to use tonight that gave me the push to post:
Just make sure you have people to share them with.
Although it’s hard to let them go, it’s for the best…
Eating three trays of cookies in one night is never healthy.
Crap.
The best part – the icing.
I mean, what does icing NOT taste good on?
The house was smelling like Fall.
The weather is pretty Autumn-like so why not!?
Pumpkin cookies taste great any time of year in my eyes mouth.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Icing
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
I followed this recipe exactly and there are zero complaints! Well, besides the fact that I cannot stop :X Next time I make them…chocolate chips & maybe oats/pecans will be involved.
They are very soft and fluffy, sort of like muffin tops!
I am SO making these for Thanksgiving/Halloween next year!
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Oh my gosh! Guess what??? I signed up for my first road race – The 15K Boilermaker! Over nine miles this summer, I can SO do this. I will make my way home from NYC for the weekend to run my heart out.
Motivation to run at its best.
SO excited.
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Kay well I will try not to disappear again.
Maybe I should make more deliciousness to encourage my daily attendance.
K sounds good 🙂 TTYS
Dash of Decadence 