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! 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!

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.