The past few weeks have been busy with the birth of a new family member: Walt Thomas Platt. He is growing fast and is truly loved by his family. I spent the better part of the week in Twin Falls at Loni & Steve's this past two weeks. Sure enjoyed the family!
Saturday before last we enjoyed a family event: 90th Birthday of Dorothy Hiss Ericksen Lloyd. It was so fun to see all the cousins and family members I so love. Many thanks to my cousin Ken, for the photos he has sent our way!
Also, at this event, some of us talked about getting better organized on the Family History Research. I would love this and we really need to assign some of the Lines to specific family members so we don't duplicate all those hours of research! We were thinking of working more on the Hiss and Bates people. If you wish to involve yourself, please email me and let's get rolling!
Looking forward to visiting Matt and Sara at the end of this month: Easton's birthday on Nov 1 and Lola's first birthday on Nov 2. Dad and I will be driving to Cedar City with GIFTS!!! Sara has requested a birthday dress for Lola Marie.
AND I am flying in for Leo's third birthday on 11 Nov. We are so missing Gen, Heb, Leo and Amy!!
It will be a great visit for sure.
....a new addition has arrived at the Lawrence household: A Therapy Pool. It is really a large size hot tub with swimming jets. I have been in it twice and am starting to feel the great benefits of the exercise in warm water.
Lastly, I made a batch of cookies today that we absolutely loved. They are not 'sweaty' like many fruity cookies. We like them as much as regular chocolate chip (and that is saying something!) Found the recipe on Pinterest. Thot I would share with you all. Have a great week!
Pumpkin-Oat Chocolate Chip Cookies
Prep Time: 20
minutes
Cook Time: 14
minutes
Yield: Nearly
4 dozen
Ingredients
·
2 1/2 cups all-purpose flour
·
1 1/2 cups quick oats
·
1 tsp baking soda
·
3/4 tsp salt
·
1 3/4 tsp ground cinnamon
·
1/4 tsp ground nutmeg
·
1/4 tsp ground ginger
·
1 cup unsalted butter, softened
·
1 1/3 cups packed light-brown sugar
·
2/3 cup granulated sugar
·
1 large egg
·
1 tsp vanilla extract
·
1 1/4 cups canned pumpkin puree
·
1 3/4 cup semi-sweet chocolate chips
·
1 cup chopped pecans or walnuts
Directions
·
Preheat oven to 350 degrees. In a mixing bowl whisk together
flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set
aside.
·
In the bowl of an electric stand mixer fitted with the paddle
attachment, whip together butter, brown sugar and granulated sugar until creamy
(occasionally stop and scrape down sides and bottom of bowl throughout entire
mixing process). Blend in egg then blend in vanilla extract and pumpkin puree.
With mixer set on low speed, slowly add in dry ingredients and mix until
combined. Mix in chocolate chips and pecans (if you want some chocolate to show
through set some aside to press into tops before baking). Let batter rest 5 -
10 minutes (this just gives the oats some time to absorb the liquids so batter
isn't so sticky and cookies don't spread so much).
·
Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie
scoop, which I recommend using for evenly shaped cookies and fill it heaping),
and drop onto Silpat or parchment paper lined baking sheets, spacing cookies
2-inches apart. Bake in preheated oven 12 - 14 minutes. Allow to cool on baking
sheet several minutes then transfer to a wire rack to cool completely. Store in
an airtight container.
·
Recipe Source: Cooking Classy
