Crickets and Pumpkins...

 

Hi Sweeties!

 

The days are growing shorter and here in the northeast it's starting to feel as though autumn IS just around the corner.  Don't you just love this time of year?!! :)

 

After dinner,  as the sun settles down behind the trees across the street, the crickets start to sing each night.  Don't get me wrong, we do hear them singing during the summer, but towards the very end of summer they get so loud ... as if all their little summertime songs were just practice sessions,  and now they've organized themselves into a delightful cricket chorus just in time to welcome in the new season!  Believe it or not, this is my favorite summertime sound, although I have to say the music box tinkle of the Mister Softee truck is a close second!

 

In thinking autumn thoughts, I just finished up a couple of pumpkin pins.

 

 

They're very similar to pumpkin pins I've done in the past, but with a beaded edge.  I think the beads add a nice little touch to these pins.

 

 

 

I always bake something to celebrate the start of September and the onset of autumn, so the other day I baked up a batch of these simple but very yummy chocolate chip oatmeal cookies.

 

 

This is a great recipe because if you do any baking at all, you probably have everything you need to make these cookies in your pantry right now.  They bake up crisp and totally delicious!

 

I found the recipe in an issue of Taste of Home magazine.  If you're not familiar with this magazine, it's composed of recipes sent in by it's readers, and Nancy Fridirici sent in this one.  Trust me, it's a keeper!

 

Here's the recipe if you want to give it a go...

 

Oatmeal Chip Cookies

 

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old-fashioned oats

2 cups (12 ounces) semisweet chocolate chips

 

1. In a large bowl, cream butter and sugars until light and fluffy.  Beat in eggs and vanilla.  Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well.  Stir in oats and chocolate chips.

 

2. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.  Bake at 350° for 11-12 minutes or until golden brown.  Remove to wire racks.

 

I bake mine a bit longer, 16-18 minutes, and I use quick cooking oaks.  In the past I've added raisins, chopped nuts, dried cranberries ... you name it, and they're always so good, and in my house they get gobbled up very quickly!

 

I hope you've got something fun planned for this weekend, even if it's something as simple as taking a good book out into the yard to enjoy for an hour or so...just do something you love!

 

As always,  thank you so much for your visits.

 

I'll see you again soon! ;)