We’re skipping back into a gorgeous week here to end the season of autumn. We’re hip hip hooraying in our corner of the woods since this time last year it snowed. And be that ever so little, still, it snowed! To think we’re entering the first week of November with upwards of “feels like” 24C in the forecast is absolutely astounding us! We’re so happy we just keep talking about it. And I may just have to take some pics this week, and take a break from academics to be out there in the grand weather (and pull out the shorts and flip flops again) to prove it to y’all.
We spent much of our weekend working to clean out the back shed to make room for the deck furniture to hibernate through the winter.
The children, much to their dismay, raked and bagged leaves, raked and bagged leaves, and raked and bagged leaves. I heard a lot of, “after this one, can we be done?” I’m sure you know what the answer was.
We had a fire going all day to burn what we could of the overabundance of leaves on the lawn. I had great fun stoking the fire and setting a new pile ablaze.
Hubby made a trip to the dump with all the unnecessaries in the shed and garage, and then set to work on his 10 foot wall to climb.
Yes, you heard that correctly. After completing the Tough Mudder race this year he is determined to perfect climbing the wall at the start of the race. Eccentrics are such cool marriage partners! So, this will be the next building project and exercise regime in the backyard. We may need to rent more land if this keeps up. I’ll let you have a look when it’s all said and done.
To keep on the pumpkin theme since we’re still in fall, and all you American readers still have Thanksgiving approaching, I thought I’d share the perfect snack for your guests when they arrive mid-afternoon looking for a cup of apple cider and a little something before the big turkey dinner takes over. And for those whose harvest meals are now done or don’t exist in your neck of the woods, bake these after your outdoor clean-up and relax with your feet up and a coffee, rewarding yourself with these treats for a job well done.
Pumpkin Pie Bars:
Prep 15 mins. Total time 55 mins
1 1/3 C flour
1/2 C firmly packed brown sugar
3/4 C granulated sugar, divided
3/4 C butter
1 C old fashioned oats or quick-cooking oats, uncooked
1/2 C pecans
1 pkg (250 g) cream cheese, softened
1 Can (19 fl. oz/540 ml) pureed pumpkin
1 Tbsp pumpkin pie spice
Pre-heat oven to 350 F. Line 13×9 inch baking dish with foil (oops I forgot this step…I just greased it and it still worked.) If you line with foil, grease the foil.
Mix flour, brown sugar, sugar and 1/4 C of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 C of oat mixture; press remaining mixture onto bottom of baking pan. Bake 15 mins.
Beat cream cheese, remaining 1/2 C sugar, eggs, pumpkin puree and pumpkin spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 mins.
Lift from pan using foil handles; cool completely. Cut into 24 bars.
(if you’re out of pumpkin spice blend, just use 1 tsp each of ground cinnamon, ground nutmeg, and allspice.)
*Sorry folks, I haven’t the owner of the recipe to name but am guessing this is one I’ve photocopied from Canadian Living Magazine.