Fall at home (and a little bit of Christmas, too)

It's strange that we've already hit November. I swear just the other day that I was getting ready to climb Rainier and now I'm listening to Christmas music early (wut! yes, it's true - I've been listening to it for a month already). Today I even ordered my first REAL Christmas tree! So maybe I'm not actually going out into the mountains to chop down my own Christmas tree, but one day I might. Baby steps, people. Baby steps.

I have officially started training for the Boise 70.3 Half Ironman! My friend, Matt, decided that we should have another big challenge to work towards after climbing Rainier, so we signed up for the triathlon. Which is absolutely ridiculous, kind of like the hike. But this time we have nine months to train rather than three weeks, and we're already going for it. So I'm hopeful I can cross the finish line. Even if I have to crawl, I'll do it. And don't think for a second John will be at my side. No, he'll be done probably two hours before me and taking a nap somewhere because he is Mr. Muscles and likes SPEED. He's insane.

Other notable goals and achievements include, but are not limited to, tasty creations made in the kitchen. Yes, it's been lovely. I have a new affinity for quiche, my Kitchen Aid, and what can happen in a crock pot. 

Today I made pumpkin chocolate chip cookies and brought them to the office. They're good. Purely comfort food, so they don't look especially delicious, but sometimes that's just what the doctor ordered.

Here's the recipe if you wake up with the itch to bake something pumpkiny tomorrow. Do enjoy!

^^ One of John's dance students got us this baker from Crate & Barrel for our wedding. 

It's kind of the greatest thing ever that I use for everything.
And I just love the look of a Christmas tree in a basket or bucket!

{Pumpkin Chocolate Chip Cookies*}

Ingredients:

3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

*Original recipe came from Two Peas & Their Pod.