Saturday, September 21, 2013

4 Summer's End & Fall's Beginning


Summer officially comes to an end today, September 21st, which of course means fall officially begins tomorrow.  As much as I LOVE everything about summer, I’m really excited for fall this year.  Along with some cooler temps, I look forward to football season (gig em Aggies!), some of the new TV shows (I hope The Crazy Ones with Robin Williams is good), family gathering for the holidays, and food like pumpkin cake roll, baked apples, and pecan pie. 

Speaking of food (as I so often do), I love collecting recipes.  Now with all of the incredible posts on Pinterest … well, I’m getting more than I can handle.  If I tried to make everything that looked good, I wouldn’t have time for anything else!  So I’m trying to limit what I collect (which is very difficult!).  But I HAD to keep this one... check out the Caramel Snickerdoodle picture (recipe below).  I probably should have tried it before posting, but doesn’t it look SO darn good.  I really hope it’s as good as it looks! 


I also enjoy decorating for each holiday.  It’s fun, even if you just set out a few decorative items (it’s better not to go overboard!) - from ceramic pumpkins (or acorns as pictured), to napkins and placemats in wonderful fall colors.  A little decor can bring the season right into your home.  Especially when you live in a warmer climate – at least it feels more like fall inside than out!  :)    

Fall - the time for things like...

Beautiful light weight scarfs


Decorative fall dishes

And football... with refreshments :)
Enjoy the changing of the season!  We certainly are going to!!

Love & Happiness, Donna (& Diana)

Recipe for Caramel Snickerdoodles:  (Courtesy of Pinterest & Ohbiteit.com) 
Ingredients for 20 Snickery Doodly Delights: 1 Pillsbury Crescents Seamless Dough Sheet, Caramel Candies - one per doodle, 1 cup of Cinnamon/Sugar blended to your taste. Directions:  Cut out a 2″x2″ piece of dough and wrap it gently and snuggled around one caramel.  Roll it in the Cinnamon Sugar and place them onto a baking sheet about 1″ apart.  Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy.  Let them cool for just a few, but these have to be eaten warm, for maximum caramel flow.  *SIDE NOTE:  Unless you want to play Hockey and use these as pucks, microwave them for a couple of seconds OR warm them in a low oven for a few minutes before eating them, just to get them gooey again.


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