Newsflash * Raisins are not substitutes for chocolate chips!!

                                                                {source}

Hi there, friends.
By now, everyone has buckets and buckets of garden zucchini.
You know the old saying.." never leave your car unlocked in the summer, while at church".
Around here, the same could be said for leaving your car unlocked at the store, bank, or post office.
It's not that it isn't safe to leave your car unlocked in the summer time, it's just that you may get a few bags of zucchini deposited on your front seat~!

Anyway..... I've frozen zucchini, I've cooked with zucchini, and I've baked with zucchini.
This recipe has been a new favorite of mine, this summer.
The image is from the site, as our cookies didn't last long enough to snap any pictures of them.

The other day, when I mixed up a batch of these cookies, I found that I only had a cup of so of chocolate chips left.
Being the genius I am, I decided to mix in a cup or so of raisins.
I told our daughter about running out of chocolate chips and the reason that I mixed in raisins too.
She proclaimed , " Raisins are not substitutes for chocolate chips!" " Just call Martha and ask her!"

Duly noted.

     ~ Chocolate Oat Zucchini Cookies `

Zucchini-Oat Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Yield: About 2 dozen

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
• 1 cup quick oats
• 3/4 cup chopped pecans or walnuts
• 1 2/3 cups semi-sweet chocolate chips

Learn Basic Food Safety Tips

Directions

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
• Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
• Recipe Source: adapted with slight changes from Nestle

Mill Hill Meadow Messenger. * Edition 5 *

 

 By: Kerin

                                        Mill Hill Meadow Messenger Correspondent

 

Well readers, it's here!
At last, it's October!!
 My most favorite month of all.

*October is the month for Pumpkins.

There are so many wonderful varieties of pumpkins, gourds and squash!

So many colors and shapes, and lets not forget about the flavors!

 

Do yourself a favor, and click on the link to learn all about pumpkins!

http://www.allaboutpumpkins.com/index.html

You will find  a ton of great information all about pumpkins, including recipes, tips to preserve pumpkins, carving tips, etc...

 

All across the country, there are pumpkin carving contests, and pumpkin festivals.

 Maybe there's one in your area!

*Link to Pumpkin Festivals

:http://www.bobvila.com/articles/pumpkin-festivals-not-to-miss/#.VDKWiuktDVI

 

Here at Mill Hill Meadow, we didn't have a chance to grow our own pumpkins this year.

The first picture  in this post is of our pumpkins that we grew last year at the homestead. 

 Next year, we will have a pumpkin patch.... even if it's a small one.

 

*Decorate with pumpkins:

Pumpkins decorate not only the front porch, but mantles, kitchen tables, and hutches. 

I love to decorate with pumpkins! I have pumpkins on my t.v hutch, pumpkins on my island, and pumpkins on my front porch.

Ceramic pumpkins on shelves in the bathrooms, and wicker pumpkins on the console table.

 

When I was young, my parents only bought pumpkins for carving on Halloween. 

 My mom never used pumpkins for decorating with, and she certainly never brought pumpkins indoors.

How times have changed.

 

*Poem for October:October

By:  Robert Frost      

O hushed October morning mild,

Thy leaves have ripened to the fall;

Tomorrow’s wind, if it be wild,

Should waste them all.

The crows above the forest call;

Tomorrow they may form and go.

O hushed October morning mild,

Begin the hours of this day slow.

Make the day seem to us less brief.

Hearts not averse to being beguiled,

Beguile us in the way you know.

Release one leaf at break of day;

At noon release another leaf;

One from our trees, one far away.

Retard the sun with gentle mist;

Enchant the land with amethyst.

Slow, slow!

For the grapes’ sake, if they were all,

Whose leaves already are burnt with frost,

Whose clustered fruit must else be lost—

For the grapes’ sake along the wall.

* Bake it!
Bake up something with pumpkin in it!
How about Pumpkin Scones?

 

 

             

Pumpkin Scones

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: 36 scones

Ingredients

For the Scone:
• 4¼ cup flour
• ¾ cup sugar
• 1 tsp salt
• 2 Tbsp baking powder
• ½ tsp ground ginger
• ½ tsp ground cloves
• ¾ tsp nutmeg
• 2 tsp cinnamon
• ¾ cup butter, cold, cut in cubes
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 2 eggs
For the Vanilla Glaze:
• 1 cup powdered sugar
• 2 Tbsp heavy cream
For the Cinnamon Glaze:
• 1½ cup powdered sugar
• ½ tsp cinnamon
• ½ tsp allspice
• 2-3 Tbsp heavy cream

 

Instructions

1. In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.
2. In mixer, using paddle attachment, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.
3. Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape.
4. Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles.
5. Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
6. Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
7. To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!

(adapted from The Shoebox Kitchen)http://www.shugarysweets.com/2011/09/pumpkin-scones

 

I'm giving this recipe a try today!

I'm not a coffee drinker, but I have heard rave reviews about Starbucks pumpkin scones.

So, on a recent shopping trip to the big city, we stopped by a Starbucks, and my sweet husband bought me a pumpkin scone to try.

Yummy!  Loved the pumpkin scone, and now, I just have to make some of my very own.

 

Have you ever made pumpkin scones before? If you have, then by all means email me your recipe!

 

Well readers, just remember to enjoy this wonderful month of October, and enjoy all things Pumpkin!

 

 

 



All Around The Cottage...

 All the ingredients for making Lemon-Coconut body butter.
Homemade lemon infused oil, and coconut oil

 Add coconut oil to mixer and pour in a bit of lemon oil.
Whip for a few minutes until frothy.

 Refill old canning jar, and ta-da... Lemon-Coconut body butter. 
Great for slathering on when you get out of the shower, or rubbing into your heels and putting on a warm pair of sock before bed.  Sure helps my hands stay crack free too.
Easy to make, affordable,  smells wonderful, and best of all... great for your skin!

 Spencer was asked to play his bagpipes for a funeral in a neighboring town.
He's played at quite a few funerals now, and he feels honored to be asked.
Here he is with members of the VFW.

 Just after the 21 gun salute... he's ready to play.
Spencer embraces our Scottish heritage, and taught himself to play the bagpipes.
He's very, very good.  Maybe it's in the blood.... his 3rd great grandfather was from Scotland, and played the pipes too.

Scottish shortbread sounded good this weekend , so I made some.

 Lemon Shortbread.
Pressed into a pie tin, scored and ready for the oven.

 Cooling on the baking rack. Baking shortbread in the pie tins makes it really easy to remove in one piece for cooling. 

Cut along the score lines with a sharp knife.
Delicious!!'


Recipe : Lemon Shortbread (You may double the recipe if you like)
1/2 C. butter
1/4 C. sugar
1 1/2 tsp. lemon zest
1 1/4 Cups of flour

*Cream sugar and butter together. Add lemon zest and stir in to butter mixture.
Add flour a little at a time, and stir in by hand.
Dough will be crumbly, so work it together by hand, until smooth.
Divide dough in half and press into pie tins.  Prick dough with fork, and score.
(You may also cut dough into squares or rounds)
Bake in oven preheated to 325 degrees, for about 14-15 minutes, or until the bottom edges are just starting to turn golden brown.
When cool enough to handle, cut along score lines with sharp knife.
Enjoy !

Attitude of gratitude:
~I'm grateful that General Conference was this past weekend.  I always feel so inspired.
~I'm grateful for a visit from a dear friend.  Good conversation, and laughter.

A day in the life of a country girl...

 Morning time.
My most favorite time to ride the trails.
We get up, put on the helmet, and glasses and gloves, and warm up the A.T.V's.
Hit the trails.
We live in a beautiful mountain valley, and the riding trails are mere minutes from home.

 Someone else is riding the trails today also.  A co-worker of my husband.
He has dogs and horses and he hunts mountain lions, and bear.

 Our little town is nestled in the valley of the mountains.
It's starting to green up.
A few more weeks, and all the scrub oak will green up as well.

 Back home from our ride... chores await us.
The garage needs work.
Old chippy paint needs to be scrapped off.
 Sanding done.
 Repairs made.
At one time, someone had cut a hole in the front of the garage.
My sweet hubby repaired it. 
A perfect backdrop for a new light.

 A galvanized barn light will be perfect.
Once the garage is repaired and painted, we will call our electrician to come and run new outlets and lights to the garage.
Looking forward to having a welcoming light on the garage.

 Just a few more repairs need to be made.
An old tree stump that grew up the W. side of the garage, and broke off some of the siding.
The tree is gone, the stump will be dug out, and repairs made to the siding.

 I took a few minutes to make up some burritos to stock the freezer with.
Beef, bean and cheese burritos, as well as breakfast burritos made with sausage , peppers, egg. and cheese.

Mixed up a batch of Double Chocolate Banana Bread also.
To die for.

Recipe:
1 C. sugar
2 eggs
1/3  C. vegetable oil
3 mashed bananas
1 tsp. vanilla extract
1 1/2  Cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp. salt
1 C. semi-sweet chocolate chips

Pre-heat oven to 350*
Spray bottom of loaf pan with non-stick spray

Beat sugar, eggs and oil in large mixing bowl at medium speed until combined.
Beat in banana and vanilla at low speed.

Combine flour, cocoa, baking soda and salt in a separate medium bowl; beat into banana mixture at low speed .... just until combined.
Stir in chocolate chips.

Spoon batter into prepared loaf pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean.

Cool about 5 minutes or so. Remove from loaf pan and cool completely on wire rack.


Attitude of gratitude:
~I'm so grateful for ice. How nice it is to go to the refrigerator and get some crushed ice to use in an ice pack on sore muscles.
~I'm grateful for kind, generous friends that stop by for a chat and a few laughs.
~I'm grateful for having the ability to enjoy our morning rides.