Here in South Florida, we most likely won’t experience that sweet, crisp fall weather for another couple of months. (Sobs.. ) I’ve spoken to a few friends who are not originally from here, and we all agree that October is the time of year we all start to question our sanity for choosing to live in this land of eternal heat and humidity. It becomes especially difficult when many of our friends and family around the country are posting flannel-wearing pictures of themselves on social media while tromping through pumpkin patches and apple orchards.
Yes, it is true that we become more thankful for this climate when those same friends and family are surrounded by gray skies and icy streets while we are hanging out on the beach in January. And, to be honest, I think we’ve lived here so long now that I could hardly survive in weather much colder than 60° even if I wanted to. This past weekend Patrick had a softball game on an exceptionally windy evening. As we were leaving the game, I began to get chill bumps all over my arms and just knew that the temperature had miraculously dropped into the 60’s. When we got in the car, I was almost ready to cut on the heat before I noticed that it was 84° outside. Eighty-four degrees! I guess I’m now an official Floridian, with skin as thick as a sheet of paper.
I really do adore everything about fall. I’m pretty positive that when we get to Heaven it will be the one and only season. Streets will be shaded by bright yellow maple trees and fiery red oaks, pumpkins and mums will grow wild, and we’ll eat grilled cheese sandwiches, creamy tomato bisque, and pumpkin spice cookies without gaining a pound!
I found this recipe for Pumpkin Chocolate Chip Breakfast Cookies a few weeks ago and finally got around to making them this past weekend. They’re naturally sweetened with maple syrup, gluten free, and dairy free if you use Enjoy Life’s chocolate chips. One batch of dough makes close to 4 dozen cookies, so be prepared to share them with everyone you know. At this point, most of my friends and co-workers have all tried them and agreed that for a “healthy” cookie they are very good!
My Modifications: I substituted the 1/4 cup of pumpkin seeds with about 1/2 cup of chopped raw walnuts. I also increased the baking time from 12 minutes to around 16 minutes. I wasn’t able to find oat flour at our grocery store, but blending up a couple of cups in the food processor only took a few seconds!
What is your favorite thing about fall? I’d love to hear in the comment section below!
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Happy stirring!
xoxo, Stacey
Stacey's Stir 