Monday, October 8, 2012

Happy October

I feel like I have multiple posts that start out with something like, "it's been a while", but it's true!  So I'll say it again :)

Man, it's been a while.

So much has happened over these last few months- I can't believe this much time has already gone by!  Here are some highlights to catch you up:

- Starting out with school.  Well... it started.  4th year - also known as senior year.  Where is the time going?!  I feel like first year was last year...  And now it's 4th year!  I don't feel ready to be done with undergrad... so I guess it's good that I still have a semester and a half left, then!
- I still live with my sorority sisters and love it.  I'm only living with 11 instead of 30 other girls in my pledge class, but the Watson House is great.
- SweetHaus has moved!  We moved down the street closer to UVA grounds, and are now in a space that's 3x our original shop!  There is now a kitchen with tons of counter space, a separate party room for birthdays, and COFFEE!  But don't worry,  it still has the original SweetHaus vibe.  It has been so great so far.  We moved about a month ago, and have been doing crazy, incredible cakes, like a 4 (or was it 5) layer pirate ship cake for a 4 year old's birthday!
- My sister has moved to DC and is a 5th grade teacher in Fairfax!  I can't wait to visit her and her class soon :)
- My cousin got married this weekend in Fresno, California.  It was so great to see all of my family, travel with my sister across the country, and catch up with our cousin!  It was a beautiful wedding, and I'm so happy for you Kayli and Garrison!
- The season changed from summer to fall, which lead to canned pumpkin being $1 at Kroger, which lead me to bake these cookies.

 You know it's fall when pumpkin comes around.  Pumpkin cookies, pumpkin bread, pumpkin spice lattes... it just gets me so excited for the season!

So enjoy!  And happy fall!!!

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 tsp. vanilla
1 cup chocolate chips (or more if you'd like!)

Preheat oven to 325F.
In a medium bowl, combine flour, baking powder, baking soda, salt and spices together; set aside.
In a mixing bowl, beat eggs and sugar until smooth.
Mix in oil, pumpkin, and vanilla until blended.
Incorporate flour mixture, then mix in chips.
Drop by rounded tsp-fuls onto an ungreased cookie sheet.
Bake for about 10 minutes (until edges are slightly browned)

*Recipe adapted from Joy The Baker

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