It is finally here!

Hello all! Happy Monday! It is finally October and I couldn’t be more excited for two reasons. One, fall is my favorite season and it is finally starting to feel like fall here in North Carolina. The second reason is a bit more exciting. My online consignment company officially opens today! Unfortunately, the website is not quite ready, but that is ok because everything is going to be on my Ebay page for now. Here is how it’s going to work. Every Monday starting today, I am going to be posting at least five pieces. Other pieces will also be posted throughout the week. If you like something, you can buy it outright through Ebay. If you have any questions, please feel free to contact me. I can send you more pictures or details. Also, if you are looking for specific pieces, please let me know so I can post those as well. I am so excited about this venture and I can’t wait to hear your thoughts. Check out the Ebay page later today to see the first set of postings. 
Also, because I am so excited about my company and fall, here is a fabulous pumpkin cookie recipe. These cookies are also available this week on Lefty Baking Life and they are pretty scrumptious! 
Ingredients: 
Cookies:
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 egg
1 teaspoon vanilla
Frosting:
8 oz. low-fat cream cheese, room temp
3 tablespoons butter, room temperature
1 teaspoon vanilla
2 cups powdered sugar
Directions: 
Preheat the oven to 350 and line three baking sheets with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside.
In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy, about a minute. Add in the pumpkin, egg, and vanilla and beat until just combined. Gradually add in dry ingredients until just combined.
Drop on a cookie sheet using a small ice cream scooper and then use your fingers to flatten the cookies. They won’t rise or really spread at all.
Bake for 15 minutes so the cookies are cooked all the way through and bounce back slightly. Let them cool until at least room temperature before frosting. 
For the frosting, beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar until it is combined and the frosting is smooth.
Frost the cookies once they are cool and sprinkle with an extra pinch of pumpkin pie spice.
Mine made about 60 cookies. Enjoy and until next time! XO 

You may also like