I can't say for sure, but it seems that 2015 has been one of the fastest moving years in my recent memory. October has come to an end and November waits with open arms. As I occasionally do at the end of a month, here's a glance back at just a few of the gifts that made October a beautiful month.
Let's start with the most adorable Cabbage Patch doll I've ever seen. On Saturday evening, our darling Arabella joined the trick-or-treaters wearing a little hat I bought online for her, and a precious dress that belonged to her mommy. I don't think I've ever seen anything cuter, but that's Memaw talking, of course.
She turned seven-months old in October. One afternoon, I took her outside and put her in a basket so I could capture a few images. She's wearing her mommy's sandals in these photos.
We haven't mastered the selfie, but we (well, I) still have fun trying.
My precious sugar plum (one of my grand-nieces) is doing great in school. Here she is on a rather chilly morning in October. I do love her so.
Three days of the week find me and The Man (Papaw) being the lucky caretakers of our precious granddaughter, Arabella (aka cupcake). The days are passing so swiftly, sometimes it's almost impossible to bear.
Cupcake has two teeth, and is sitting up, and crawling, and making my heart melt with her adorable personality.
What is it about a baby's feet that is totally irresistible?
Watching Papaw rock her to sleep, listening to him sing to her until she settles into his shoulder, it's just too sweet for words.
One October evening, I looked outside and found this in my backyard, a gift from the master artist.
In celebration of National Chocolate Day on October 28th, I made a chocolate cobbler and invited twin sister over.
Here's the recipe.
1/2 stick butter
3/4 C sugar
1 C self-rising flour
2 Tbsp cocoa
A dash of salt
1 tsp vanilla
1/2 C milk (can be substituted with buttermilk)
Melt butter in square 8” baking dish and set aside. In medium bowl, mix flour, sugar, salt, and cocoa. Stir in milk and vanilla. Mix well and pour into baking dish with melted butter. DO NOT stir.
3/4 C sugar
2 Tbsp cocoa
1/2 C chopped pecans (optional)
1 C HOT water
In medium bowl, mix sugar and cocoa, then pour hot water in and mix with a spoon. Pour mixture over the batter in baking dish and top with pecans. DO NOT stir. (If you prefer, you can save the pecans and sprinkle over last.)
Bake at 350° for 30 minutes. Cool for 15 minutes before serving.
The top will be cake-like and the bottom will yield all of the ooey, gooey goodness. Can be served with vanilla ice-cream, whipped topping, or alone. If you love chocolate, this will knock your socks off!
Recipe source: Magdalene Bonds (Recipes Then And Now )
Until next time, sweet friends, thanks so much for your generous birthday wishes and for sharing a part of yourselves with me. I am a better person because of it.