I love fall break. We had plans to head to down to the family cabin, but upon hearing reports that there was snow on the ground, the itinerary changed. Not that a little snow scares me, but when it's 75 degrees here and the kids' snow clothes are still packed away, a weekend at the cabin didn't sound too enticing. Instead, we picked some pumpkins from the backyard. With Halloween on the way, it's important to pick the perfect one. Now, our pumpkins are proudly displayed around the house and on the porch.
Pumpkin Pick 2010:
During Fall Break, we also went to see Hotel Frankenstein at the Valley Center Playhouse in Lindon.
I hadn't been there in years. It was so much fun!
Get there early...it was sold out!
I hadn't been there in years. It was so much fun!
Get there early...it was sold out!
Speaking of pumpkins, you need to try these cookies...
PUMPKIN CHOCOLATE CHIP COOKIES
1 c. pumpkin
3/4 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
3/4 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.
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