Weekend Chit~Chat

Hello! This beautiful moonflower greeted me late this afternoon. I planted seeds along with the morning glories, but have only seen one bloom before today.




Another flower mid bloom.


Phillip has been out of town this week and finally got home today. I made a big pot of chili and baked a batch of pumpkin cookies.


I doubled the recipe, adding white chocolate chips to half the dough and butterscotch chips to the other half.

Pumpkin Butterscotch Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup pumpkin
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 1/2 cups butterscotch, white chocolate or chocolate chips

Directions:
Preheat oven to 350.F Cream the butter and sugars. Add pumpkin and vanilla. In separate bowl, stir together dry ingredients. Add to butter mixture and stir. Add butterscotch chips. Drop by teaspoons onto a greased cookie sheet and bake for 8-10 minutes or until lightly browned around the edges. Allow to cool on sheet for several minute, then remove to cooling rack.

ETA:  I used a tablespoon of dough and flattened them with the bottom of a glass (sugar coated) before cooking.  


I hope you are having a wonderful weekend!