Halloween Weekend, and a new cookie

Alas, apologies! School has kept me busy this week (and the foreboding signs of an oncoming cold), so I was unable to get to quicker posting. It continues to keep me busy this weekend, but the good news is that the cold is gone! Really, it wasn't much of one, but it certainly can bring down your stamina (not to mention your sense of smell/taste).

Halloween was good last weekend; didn't end up going out and dressing up, but my housemates and I still handed out candy. And still got leftovers!! And we carved pumpkins, see the pics below for your viewing pleasure.

Have you ever seen a happier looking bunch of pumpkins?

And of course, the cookie recipe!

They are called "Me and my cookies are so over you", from an awesome, fun to read little cook book called "The Happy Baker: A Dater's Guide to Emotional Baking", by Erin Bolger. I made them as part of a goodie package to send off to someone. Look her up, she's awesome. If you are ever in the midst of a breakup (or are single and just enjoy baking, like myself) this is the strong minded independent ladies' cookbook for you. Enjoy!!

"Me and My Cookies are So Over You"

3/4 cup sugar
1/2 cup brown sugar, packed
3/4 cup butter, softened

1 tsp. vanilla
2 eggs

2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 cup semi sweet chocolate chips
1/2 cup toffee baking bits
1 cup almonds; put almonds in a plastic freezer bag, gently smash with a hammer (I prefer the almonds to be a bit chunky). Roast at 325* F (160*C) for 5-7 minutes.

-Preheat oven to 375*F (175*C)
-In a large bowl combine sugar and butter; beat until light and fluffy.
-Add vanilla and eggs; blend well
-Mix in flour, baking powder, baking soda and salt; stir in chocolate chips, almonds and toffee bits.
-Drop by tablespoonfuls on a lined cookie sheet; bake for about 10 minutes until golden brown. Cool on wire racks.