How 'bout Them Apples

The exciting part about going apple picking is coming home and having to come up with different ways to use your apples. The first thing Max and I made was Apple Crisp, no recipe needed because we cheated and bought a pre-made mix ;)

More Pumpkin

             Even after making the pumpkin cookies I was still craving pumpkin so I decided to make some pumpkin butter. I had never had pumpkin butter before, but all of the recipe's I had looked up included most of the ingredients from pumpkin pie filling, and I LOVE pumpkin pie. I also love the consistency of apple butter, so it seemed like a win-win thing to make. It was very easy, and sooooo delicious. I have been eating it on toast in the morning and even put it between two pumpkin cookies to make my very own version of a fall chipwich!

Ingredients:

1 can (29 oz) pumpkin puree

1 cup brown sugar

3/4 cup water

1 tsp. vanilla extract

1 tsp. cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

1/8 tsp. allspice

Combine all the ingredients in a saucepan over medium/high heat and bring to a boil.  Once it reaches a boil, lower the heat to low/medium and simmer for about 45 minutes, stirring frequently.

Fall Sweet Treats

Fall, the best season, has officially settled in Maryland. There is one problem though, it has been endlessly raining. In order to cheer up the dreary weather my sister and I decided to make Pumpkin Chocolate Chip Cookies, and of course set out some of my favorite candy corn :)

The cookies were delicious, we had never made them before, but they turned out to be little bites of pumpkiny goodness, super moist and fluffy.

Ingredients

2 cups all-purpose flour, (spooned and leveled)

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 package (12 ounces) semisweet chocolate chips

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spoon onto baking sheet. Sprinkle cinnamon on top. Cook 12 minutes.