Yea…it happened! The storm that everyone was talking about has arrived and I have only one word to describe our street…
WHITE! When I woke up this morning both of our cars were covered. Surprisingly, the BOY didn’t give me too much hassle to wake up early for our training sessions. Dare, I say, he actually likes working out ; )
He cleaned off the car, while I warmed up inside…
Our workouts were tough, but good (I hate jumping lunges more than anything else…well, except maybe burpees) and the snow continued to fall while we worked up a sweat.
Our big plan was to go straight to the Target to pick up necessities for the day. As is our snow day tradition, ingredients for chili, snacks, and wine found their way into our cart along with a few other household things. After Target, we swung by the dry cleaner and then Starbucks for a post workout ‘recovery’ latte.
We were happy to get back inside and warm up. Our original plan for the day was to get a bunch done and go out for dinner. Since I wasn’t working this morning, I took advantage of some down time and a few old bananas.
I turned them into the amazing Flour’s Famous Banana Bread (using the recipe from Averie’s blog) while watching college football.
Cooper has anyone ever told you how helpful you are in the kitchen?
No I didn’t think so!
Our fail for the day was that we only planned for one meal, chili, and because of timing it needed to be dinner. We thought about ordering our favorite delivery food, Thai, but the BOY has been eager to try the new Mexican restaurant that opened up near our house. A plan soon developed as we decided it would be quicker to walk the .4 miles there than clean off one of our cars (for the second time).
We bundled up and braved the first big snow storm of the season.
Then, came home and devoured or lunch before taking an afternoon nap.
I woke up first and decided I wanted to bake again. What can I say, the snow has me in a nesting mode! The BOY said that after last week, he wasn’t in the mood for cookies but that if I made oatmeal cookies, he might have a few.
Rough life…right? I found a fun pumpkin oatmeal recipe and instead of chocolate chips, subbed in white chocolate and cranberries.
In an attempt to make them look blog worthy, I even added a few extra chips on the top.
The addition of pumpkin to the oatmeal cookies makes them a little cake like and totally delicious! I think if I make them again, I would add a little more spice. I can see where if you were doing chocolate chips, you wouldn’t want too much nutmeg, but with the white chocolate, I think more spice would work well.
Around 3:30pm, the snow seemed to be stopping, leaving us immersed in a winter wonderland…just in time for tonight’s big freeze! If I’m reading the preliminary reports correctly, it looks like we got at least 10 inches of snow in the last 18 hours. WOW!
When the BOY (and Cooper) woke up, we regrouped in the family room for more Big Ten College Football.
Meanwhile, I did a million loads of laundry (including rugs and blankets), treated the BOY’s back pain, and managed to feel really relaxed and pulled together at the same time.
I was telling the BOY that I love our newish snow day tradition of staying in and laying low. We always have a lot of fun together, and I’m looking forward to staying in tonight with wine and games…and probably some more football!
Enjoy your Saturday Snow Day!
Pumpkin Oat White Chocolate Cranberry Cookies
Slightly Adapted from Cooking Classy
- 2 1/2 cups all-purpose flour
- 1 1/2 cups quick oats
- 1 tsp baking soda
- 3/4 tsp salt
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup unsalted butter, softened
- 1 1/3 cups packed light-brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups canned pumpkin puree
- 1 cup white chocolate chips + more for the top of the cookies
- 1 cup dried cranberries
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy (occasionally stop and scrape down sides and bottom of bowl throughout entire mixing process). Blend in egg then blend in vanilla extract and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Mix in chips and cranberries (if you want some chips to show through, set some aside to press into tops before baking). Let batter rest 10 minutes (this just gives the oats some time to absorb the liquids so batter isn’t so sticky and cookies don’t spread so much).
- Scoop dough out 2 Tbsp at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.