Seasons Of Change

Fall is fully upon us, and as I watch the leaves change color and fall to the ground-it makes me think of all the cycles and changes we see in our lifetimes. Don't worry...I won't get all poetic and profound in this post. =p But, change is all around us now. Ellie sprouted two teeth this month. Nathan started preschool and is suddenly such a little boy-not one shred of baby about him anymore (except when I try to rock him before bed...which he willingly complies with. I think he understands.) The hubs and I have had many a late night chat about our goals as a family-and we're hoping with the rebirth of the spring will come the change that we need. In the meantime, we'll be enjoying the upcoming holidays with our favorite little people...enjoying a trip to the Midwest for some good ol' fashioned family fun (and pie!), and prepare for the next step. Hopefully a new laptop makes it in there, too, so I don't go weeks without a blog post.


Now, Please enjoy pictures of my gorgeous children!

Baking with a 3 year old-a Lesson in Patience

Ahh...Fall. Changing leaves, crisp fresh apples, and of course-pumpkin cookies! I promised Nathan we would bake some when he woke from his nap today. Nathan is an eager little helper, so he couldn't be happier at the prospect of creating something yummy. And, what a sweet way for Mommy and Son to spend the afternoon together (awwwwww).

Pumpkin Cookies

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground allspice

1 cup butter, softened

1 cup sugar

1 egg

1 cup canned pumpkin

Brown-Sugar Butter Frosting

Nathan's all set to start

Ellie the Chief Supervisor

combine flour, baking powder, cinnamon, baking soda, and allspice. Set aside.

Beat the butter with an electric mixer on medium speed for 30 Seconds. Beat in the sugar.

Add the egg (this is Nathan's favorite part)

Pick shells out of the bowl (I added this step)

Stir pumpkin and flour mixture into egg mixture

lick the beaters, because that is your god given right

Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.

Bake in preheated oven for 10-12 minutes or until bottoms are lightly browned

mmm...fresh out of the oven!

Frost the cooled cookies with Brown-Sugar Butter Frosting. Oh.My.Yum.

Brown-Sugar Butter Frosting: In a medium saucepan heat 6 tablespoons butter and 1/3 cup packed brown sugar over medum heat until butter melts. Remove mixture from heat. Stir in 2 cups sifted powdered sugar and 1 teaspoon vanilla. Add enough hot water (2-3 teaspoons) to make a smooth, spreadable frosting. Frost cooled cookies immediately after preparing frosting.

So, I didn't include the meltdown over who would use the mixer. I didn't detail the number of times Nathan was sent to wash his hands for various reasons (I'll just let you assume-he is 3 after all), or the various breaks taken to entertain/feed/change the Divine Miss E, who has been particularly diva-licous lately. In all, we had a good time and the cookies are yum. Too bad I'll have to share them!