Friday, October 5, 2012

Fall and Twenty Seven



My birthday was yesterday. Although getting older is a little bit scary, I always get excited for 10-4 each year. I'm proud of those digits and I love that my birthday always happens as fall begins up here in these northern parts!

G and I shared a lovely day together yesterday and finished it off with dinner at Thai Xing downtown, which was such a unique experience. Check it out if you're ever in DC! Tonight, he has invited a few friends over for a birthday party that seems to be containing a few unkowns. Eeee the excitement of birthdays and the akwardness of friends celebrating...me?! Going to try to embrace it.

As fall begins, it is high time pumpkin makes an appearance here. I love soft pumpkin cookies. I went with a recipe I knew would be flawless and added my own frosting to them. I've never had such compliments on a cookie like I did with this one. Check it out. Cookie recipe courtesy of food.com!

Old Fashioned Soft Pumpkin Cookies
makes 20 large cookies

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup butter
1 1/2 cups sugar
1 cup packed pumpkin puree
1 large egg
1 tsp vanilla extract

-Combine dry ingrededients in a smaller bowl. Cream butter and sugar together. Add in remaining three ingredients to incorporate, toss in flour mixture until well mixed. Drop rounded tbs of batter onto a baking sheet lined with wax paper. Bake at 350 for 12-15 minutes or until cookies have just set up and can be easily placed with a spatula onto a cooling rack. We want them extra soft! Allow to cool before topping with glaze.

Cream Cheese Orange Glaze

4 oz cream cheese (1/2 a usual pckg)
zest of one orange
scant tbs of milk
splash of vanilla
1 cup powdered sugar

- Combine first four ingredients until mostly smooth. Add in powdered sugar. Drop tsp sized dollops onto the cookies and spread. Cookies keep in an airtight container at room temperature for 2-3 days.

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