I forgot how much the cooler weather makes me want to stay indoors and BAKE!  In November I made no fewer than 4 batches of Ginger Chewies (the best ginger cookies ever, normally I am not a fan), 2 batches of Peanut Butter Bacon cookies (don’t knock it till you’ve tried it, they’re amazing), a giant pan of brownies, a pot full of pumpkin butter, and two Cranberry-Pecan Tarts… not to mention countless rolls and loaves of bread  from the bread machine. What should I try next??  All I can say is thank goodness for marathon training, which allows me to eat moderate portions of all this goodness and not gain weight.

Natalie and I had so much fun cutting up her pumpkin and turning it into pumpkin butter!  We used this recipe.  But honestly the best part of cooking pumpkins from scratch is roasted pumpkin seeds.  They are so easy and delicious!  Nata is such a great helper in the kitchen.

Every year I try a new dessert for our family holiday parties.  Past desserts have included a 6-layer spice cake with homemade coffee toffee, maple pumpkin cheesecake and last year’s 2-layer pumpkin chocolate cheesecake.  The Cranberry Pecan Tart I made this Thanksgiving was definitely another winner.  My uncle said that pecan pie is his favorite, and this was the best he’d ever tasted… I’m pretty sure there is no higher compliment!

It’s really pretty, too.

As I type, there is yet another tart baking for Andy to take to a party tomorrow, as well as some Maple Pecan Muffins which will be breakfast as I drive to Las Vegas tomorrow morning with my marathon buddies for our big run!  I should probably take a break from the butter and sugar until Christmas, but I doubt that will actually happen.