We've been taking lots of long walks and savoring each day.
There is so much to discover.
More fun mushrooms each day. Changing colors. Dramatic skies.
And with the cooling temperatures, it's nice to be cozy inside, too. Harvesting what the garden is still producing to make savory, hot casseroles.
Tomatoes and peppers roasting in the oven with olive oil and garden garlic is such a delicious fragrance and so satisfying, too.
And then there are cookies. Cookies feel like fall and winter to me. I've made a few batches lately, my favorite being jam thumbprints. But because we ran out of jam, I had to come up with an alternative last night.
These multigrain almond cookies (a modified version of my mom's oatmeal lace cookies) are fast and tasty and don't require very many ingredients.
1 stick butter, softened
3/4 cups multigrain cereal (I used Trader Joe's Organic Multigrain Hot Cereal made with rye, barley, oats and wheat) or oatmeal
1/2 cup flour
1/4 cup sugar
1/4 cup chopped almonds (optional, or any nut will work)
- Cream together sugar and butter in a medium bowl.
- Mix in flour, salt and grains. Add almonds.
- Refrigerate for 20-30 minutes.
- Heat oven to 350 degrees.
- Cover baking sheet with parchment paper.
- Form dough into approximately 1" round balls and place on parchment. (You may flatten the dough or leave the spherical shape. If you prefer thinner cookies flatten them. Flatter cookies will bake more quickly).
- Bake for 10-20 minutes depending on thickness of your cookies. I like to start with a shorter time and then add minutes to the timer as needed, keeping a close eye on the cookies.
- Let cool on the cookie sheet for a couple minutes and then transfer to a cooling rack.
What have you been enjoying lately?