We had some rain this week---and Wednesday morning two things came to mind when I woke up, baking (for some reason when it's cold and rainy it makes me want to bake all day long) and Disneyland (the park is usually pretty empty on rainy days...the perfect time to go beat the crowds that have been showing up lately....plus, it's just fun to be out in that weather) =). Since it was the middle of the week we had to work, but we went up right after. By the time we got there the sky's had started to clear up and it was warming up a bit, but the crowds were still away (we got to park on the first level). Perfect, just what we were hoping for!
And it was still all wet from the rain that had just gone by. It was such a pretty day to be there! =)
On Space Mountain Ghost Galaxy again! It was SO much faster this time, my earrings and my hair were flying straight up and all around......we love it! For some reason this ride makes us both laugh so hard during it...and after for a bit =) This is a must ride!
Most of the lines were just 5 to 10mins...and we waited maybe 20 for Space Mountain. It was a really fun night! We have had some great timing for D-land trips lately. *happy sigh* We love rainy days! =)
Pumpkin Chocolate Chip Cookies
When we got home I made these yummy little things. They were so fun and easy to make. And Brody said they tasted just like the ones his Grandma used to make....that made me and my cookies feel pretty darn good, for my first run at making cookies from scratch! It was a lot of fun...so much, I still have a baking itch... =)
They look good too, huh?
and here is the recipe...
Directions:
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree (I added half a can more, for more flavor)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (I also doubled the spices for more flavor...your choice...add to taste)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet (also added an extra 1/2 cup of chips) =)
Nonstick cooking spray or parchment paper
Enjoy!
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