October = Pumpkins

Scribbet is hosting a Winter Bazaar on her blog, so I thought I'd hop on the bandwagon.

October has always been the Pumpkin month for me. When we were still in California I would get the kids from school and head to the pumpkin patch in Sebastopol, then Davis when we moved to Winters. I have many fond memories of choosing pumkins, including the year I sprained my ankle; 7 months pregnant and holding a 2 year-old I took a tumble while heading to see the three little pigs in the petting zoo. Ah, those were the days.

So, here's some pumpkin love for you. This scrapbook page was made last night while watching Boston Legal with Andy. I have to do something when I watch TV, otherwise I'll just end up snoring.

Page is a 12x12 sheet of cardstock, and with some orange and white felt, floss, and buttons, I had my page in minutes. The title is obviously just hand cut, as well as the pumpkin. The pumpkin is 2 pieces, the pumpkin-y shaped bottom piece, and an oval over the top to give it a 3D look. I blanket stitched around the outside edges of both pieces, added a button and piece of ribbon, and voila. I'm channeling my inner Elsie, just not as funky, more homespun.

And what should you eat while making a pumpkin page in October? Why, Pumpkin Cookies, of course! This is my Aunt Ramona's recipe, and they're yummy.

Pumpkin Cookies

1 c. sugar

2 c. flour

1 c. shortening

1 egg

1 tsp. vanilla

1 c. canned pumpkin

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 c. chocolate chips

Mix all ingredients, drop by spoonfuls on cookie sheet, and bake at 350 degrees for 15 minutes.

Double this recipe (why wouldn't you?) and use 1 small can of pumpkin and 1 bag of chocolate chips. And yes, that's a lot of shortening. You could probably cut it down a little.