A Celebration & A Recipe: Ruby & Perry is A Year Old! Let's Celebrate & Eat Some Pumpkin Chocolate Chip Cookies!
There are several things going on right now that you should know about:
1. I'm jamming out to T-Swift's "Shake It Out" while I type this. Yeah, I am. And I'm not ashamed. (I highly recommend that you watch the video and have your own little jam session. Like, right now.)
2. Ruby & Perry is a year old today!
How about that.
A year of blogging.
It's been awesome, you guys, and I cannot thank you enough for your love, support, and encouragement over the last year. Here's to growth!
3. Today is the Autumn solstice/equinox. The cusp of a new season. I really, really like this article and will myself be journaling, setting some intentions for the upcoming season, going for a walk outside, and practicing some yoga.
4. To celebrate all these awesome things, I've got some uh-mazing pumpkin cookies to share with you. They are a delicious cross between a chocolate chip cookie and a pumpkin scone.
(Not going to lie - between me and the mister, we pretty much cleaned up this batch.
I may or may not have eaten 3 for breakfast with a side of bacon. That might or might not have happened. You decide. )
Pumpkin Chocolate Chip Cookies
*based on Treasures & Travels recipe
*You can leave out the chocolate chips if you'd like a more traditional autumn flavor and for a less-sweet version. I've had them both ways and you can't go wrong either way.
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the dry ingredients. Set aside.
3. Place the softened butter and sugars into a large bowl. Use a mixer to cream the butter and sugars together. Beat well until light and fluffy.
4. Add the pumpkin, egg, and vanilla and mix on high speed until well-incorporated.
5. Gently fold the dry ingredients into the wet, a little at a time. Mix well after each addition.
6. Add the chocolate and briefly mix until chocolate is incorporated.
7. Drop the cookie batter by spoonfuls onto the prepared baking sheet, leaving about 1/2 an inch between each cookie.
8. Bake for 12-15 minutes.
9. Remove from oven and allow to cool for a few minutes on a wire rack. Enjoy warm. (Maybe eat a few for breakfast. They go really, really well with a nice, hot cup of coffee. I won't tell.)
Happy Monday and Happy Autumn Equinox! And thank you again for all your support over the last year. It has been so, so good!
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann