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October 14, 2009

It is completely quiet in the house for the first time in over a week.


Parents visiting, living room painting, Christer home for a few days of fall break.  It was a busy and productive week.  The living room is now green, and rearranged all cozy-like.  Several areas of the house have been improved by some baby-proofing so more of the house is now available for the Turtle to explore.  Turtle got in lots of grandparent time, and I caught up with the folks a bit (and shamelessly pulled them into house-improvement and babysitting duties).  Yesterday they left, and our little family found a new-to-us local hiking trail that is sure to become a regular haunt.  This morning Christer went back to work and it was just the two of us again.  And now the baby is napping, and it is silent.  Ah.


In the quiet I am enjoying a pumpkin-chocolate-chip cookie bar.  I am enjoying it so much that I will share the recipe:

  • 2c flour
  • 1T pumpkin pie spice
  • 1t baking soda
  • 1/2t salt
  • 1c sugar
  • 1 egg
  • 2t vanilla
  • 1c pumpkin
  • 12 oz chocolate chips

Preheat the oven to 350.  Mix the dry ingredients, mix the wet ingredients (with the sugar & pumpkin, and a mixer is helpful because there’s a lot of butter), add dry to wet.  Slowly add the chocolate chips.  Pour into a 9 x 13 dish and bake for 35-40 minutes.  I recommend pulling it out as soon as the top looks dry, that way there’s still a good deal of gooey inside.

If you want to double the recipe it’ll just barely fit into the electric mixer bowl.  Also, you can just dump a whole can of pumpkin into the doubled batch, even though it’s a bit more than 2 cups.


Share, snack, freeze some for later, and enjoy one with a glass of milk while the house is completely silent.

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