As a kid - November seemed to drag on! - Christmas was such an anticipation! The first day to open your advent calendar seemed so far away on November 1st.
November for me is a great month - Remembrance day for one - and the cool crisp days - (hopefully not so wet as last month). And all the planning for the Christmas Season - yes I said Christmas Planning.
I totally saw a Pot of Gold Christmas
(We will never refer to it as the "Holiday Season" - It's Christmas - always has been and always will be. Period.)
We've survived Halloween - a better turnout of 'trick or treaters' than predicted that's for sure!
The Pumpkin carving was a success - however the attention span was minimal - and I was left to conquer it myself.... pretty sure I re-aggravated my 'tennis elbow symptoms'.
So Our little 'goblins' were Dressed as:
Cute as a button! Mr. O was SO excited to have his face painted green.
Missy Z was very warm and cosy in her bee costume - and LOVED standing at every door and
meeting flirting (batting her eyes and giving the 'infectious' giggle/grin combo) with all the neighbours.
The bubble bath post 'trick or treating' was a welcomed event, let me tell you..... that's after we scraped them of the ceiling......
Is it bad that I loving taking the kids around - because I then reap the benefits of their 'Treats'?
I do try to buy candy that I wont necessarily enjoy (I try to pass along to others November 1st)-
But when the kids buckets are filled with crispy crunch, heresy, jersey milk, butter finger ....
who says staring your day with a butter finger is bad?
They're SO tiny now!!.... (internal justification)
To pay homage to the Harvest Season that is wrapping up - I have a cookie recipe that was well received:
Pumpkin Ginger Quinoa Cookies
1/4 cup butter
1 cup packed brown sugar
1 large egg
1/4 cup fancy molasses
1cup pumpkin puree
1 cup quinoa flour
1 1/4 cup all purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves1/4 c white sugar
Pre-heat oven to 350
In a large bowl, cream butter and brown sugar. Beat in egg and molasses. Fold in pumpkin puree. Set aside.
Mix flour, baking soda, salt, spices in a bowl - blend well, set aside.
Add wet and dry ingredients together - mix until dough is smooth.
Roll dough in to 1 1/2" balls.
Put the white sugar into a small bowl - roll each dough ball in the sugar.
Place the balls 2" apart on a baking sheet. Bake on the center oven rack for 8-10* minutes.
*Cookies will be soft - but harden as they cool. If you want then a bit more crispy, bake a few minutes longer.
Let them cool for 1 minutes before transferring them to a cooling rack.
This Recipe was modified slightly and the original one can be found in "Quinoa 365 - the Every Day Superfood" cookbook.