So it is as hot as the face of the sun, this week flew by, I am feeling better since our car crash adventure, and fall is making it's way into my summer loving heart.
How was your week?
Don't tell me that you wore a scarf. Because that is just plain mean.
Checking one thing off of my
Less Pinning. More Doing. list.
{Sort of.} I am a great starter of projects. Pretty poor finisher. This
little leaf garland would be finished and hanging someplace festive if I bought the proper needle. Don't grab the crochet needle in the yarn section. It will only poke through thin air. You will lose a thumb or other important digit if you ask it to go through a simple piece of lowly felt. The nerve. As soon as I get a sharp, weapon-y needle, a rainbowesque cascade of felt leaves will greet me each day. For now the dumb dull needle is just taunting me. Jerk.
BTDubs, or "by the way" for you people that like using proper English...
The app I use to make little collages for Instagram is called
PicFrame. It is super easy and has tons of cool options.
I have been collecting heart rocks for what seems like forever. My sweet girls find them for me each time we are on a walk or at the beach. I love that they think to do that. I love that reminders of love can be found if you just peek around. While out the other night, they found this little heart leaf. Sigh... I have never loved a leaf more.
Ready for a yummy fall-ariffic recipe?
One that won't be thrown in the trash like my pumpkin debacle last week?
I made these last night and they just made me happy.
A brilliant and creative nine year old boy dubbed them Sugar Burgers.
I believe that will be the working title for them in our house from now on, but the given name is
Pumpkin Spice Whoopie Pies.
(Adapted from my fave Betty Crocker)
What you will need:
For the cookies:
1 pouch Betty Crocker sugar cookie mix
1 tablespoon flour
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup butter, softened
2 teaspoons pumpkin pie spice
1 egg
For the filling:
2/3 cup marshmallow creme
1/3 cup butter, softened
2/3 cup powdered sugar
Directions:
Preheat oven to 375º
Stir together cookie mix and flour.
Add remaining cookie ingredients and stir until combined into a thick dough.
Place 24 blobs (what would you call them?) of dough on ungreased cookie sheet two inches apart.
Lightly press tops of cookie blobs with powdered sugared fingertips to flatten.
Bake 8-10 minutes until set. Cool two minutes on pan before transferring to cooling rack.
Allow to cool completely.
While cookies are cooling, make the yummy filling by beating all three ingredients with an electric mixer until light and fluffy.
When cookies are cooled, spread filling on one, top with another, press together.
Sprinkle with a little bit of powdered sugar to make them pretty.
Enjoy pumpkiny fall goodness.
Store any leftovers tightly in the fridge.
They make a lovely accompaniment to your morning coffee as well.
I love it. Love. My mom gave it to me for my birthday last year and it is just one of those kitchen gadgets that is totally unnecessary, yet super fun. I especially love how it made each side of the whoopie pies, perfect, lovely and even. You don't need one to make this recipe, but it sure doesn't hurt. Nor does the
cookie scoop that I finally caved in and treated myself to. Where in the world has it been all my life? Seriously. Baking bliss I say.
With that I bid you adieu. The pool is calling my name. The pool and a whoopie pie, of course.
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