What Liz Said

There were a few weeks there where everday that I blogged I would put forth commentary regarding the impending season.  I would note how it was a bit chilly, or how many days it was away from being officially fall.  For me, while the official start date of fall came and went, it doesn’t really feel like fall to me until October.

Now it’s October.

October is my favorite month of the year (aside from December, as I am a Christmas junkie).  First of all, it’s my birthday on October 26, and I am not going to lie, I spent this morning updating my Amazon Wishlist.  It’s also what some have called my “Golden Birthday” since I’ll be 26 this year on the 26th.  In addition, it’s Patrick’s birthday on the 18th, followed by my mother’s birthday on the 19th.  MOREOVER, we’re throwing a big Halloween Party the weekend of October 31st.  

Needless to say October is BUSY.

But I love it. 

Now that it’s officially October, I can move forward all with things Fall-related.  (I started with changing my blog header.) I’m planning on decorating our door with an autumn wreath of sorts, and I’ll be making the following this weekend in celebration:

Pumpkin Chocolate Chip Squares

Ingredients:
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

It’s been awhile since I’ve put my baking cap on, so it will be very nice to get back in the kitchen.  

There is one small crisis, though.  In the midst of my rapture over fall’s arrival, I overlooked one major detail.  My closet, and its lack of cool weather clothing.  I have a few pairs of jeans, and maybe a sweater here or there.  Aside from that, however, it is a wasteland of flip flops, short sleeved shirts and the like.  Nary a turtleneck or nice closed shoe in sight.

While some are firm believers in Spring Cleaning, I’m more of a Fall Cleaning kind of gal.  The last three months of the year are my favorite time of year.  Cooking, family, presents, parties, birthdays, and more cooking… I look forward to getting the house in shape. 

We might actually unpack everything from our July move! Wouldn’t that be a trip!

Tonight, I clean!  Tomorrow, I raid Target for home decor and a few other necessities.  

Thus ends this completely boring blog entry. Carry on.