I hope everyone that went out and got wild and crazy at a Halloween party last night, got wild and crazy safely and responsibly, and got home ok!!
I went to my Head Coach’s house for her annual Halloween extravaganza! It was a great time, we drank, we danced, we laughed, and we dressed up!!
We had plans to make it to another party, but we got caught up in the atmosphere, and a couple cocktails later, Boomer nor I was ok to drive.
I am really bad at taking pictures on Halloween. Every year that Boomer and I dress up we always fail to get a picture taken of us in our great costumes. For example 3 years ago we went as Juno and Bleeker from the movie Juno. Striped shirt, jeans, skirt, preggo belly, ponytail, running shorts, fighting elks tee (courtesy of amazon), and sweat bands. Needless to say it was EPIC, but you will just have to take my word for it because there is no photographic evidence. As far as you’re concerned I could be lying about this.
But I’m not.
I also made Pumpkin spice cookies, with Maple Brown Butter frosting using this recipe from Merryweather Mama. Delicious. Be advised, they are very cakey cookies They are a lot similar in texture to one of my favorite lemon cookies (found here), that I have decided that both of these recipes should actually be referred to as Tea Cakes.
To be honest I have never had a tea cake, and have no idea as to whether or not these are anything like a tea cake, but it somehow seems right. I don’t know how else to describe something so spicy, light, delicate, and fluffy with a sweet, slight crunchy (the frosting firms up quite nicely), melt on your tongue frosting.
I’m calling this frosting maple because I was out of vanilla extract and actually used maple extract in both the cookies and frosting. It wasn’t a very strong maple flavor in the cookies, but the frosting had a very pleasant maple-y flavor, (Quickie tip: maple extract is a lot stronger than vanilla so use half the amount indicated for vanilla). And because it is fall maple flavor has never hurt anything. I should also mention that although the frosting recipe calls for 3 Tablespoons of milk, and then adding a fourth if needed, I actually used closer to 1/3 of a cup. I live in Minnesota, it’s almost November and the air is very dry. So depending on where you live, and what your weather/climate is like when you make these just add milk until it is the desired consistency. In fact, my dough was a little dry too and I ended up adding another tablespoon of softened butter.
Make these… next weekend once your blood sugar starts to come back down. Or as another dessert to serve at Thanksgiving alongside your pumpkin, pecan, and apple pies!!