Romy's Baking and Cake Decorating

Little bowl of Pumpkin Custard. I had a bit of leftover pumpkin pie filling sitting in the refrigerator for two days. I decided to try making it into a Pumpkin Custard , both to avoid it going to waste and to keep trying out the new oven. I put it into a small round Pyrex container and baked it at 375 for 20 minutes. It was done by then, and likely overcooked since it immediately developed a crack in the middle. Next time, bake it at 350 and see what happens.  That'll be next year. An idea for an easy Thanksgiving or Fall dessert would be a pumpkin custard baked in individual ramekins or on a large bowl for each person to scoop out their own portion, topped with whipped cream and served with cookies.  Maybe we'll try this next year!

 It was so hard to say goodbye to summer this year, but I'm finally in the mood for Fall. Yes, now that it's mid-November! Better late than never.   It was the last session of this Fall's watercolor class.  I wanted to bring something for the other ladies and you can't go wrong with Pumpkin Chocolate Chip Cookies .  I just love  this recipe  from Sally's Bake Blog.  It's so easy and you don't even need a mixer.   I used a 1.5 tablespoon cookie scoop like the recipe calls for, but instead of 18 I ended up getting at least 25 cookies.  I was tired and made the dough the night before, then froze the individual cookie scoops. It was super easy in the morning to bake them and let them cool for an hour before I had to get to class. I didn't get any pictures, but I brought along a pretty Fall plate that I have in the shape of a pumpkin and I arranged them on that.  Everybody liked them, several people said they were so good and one fr...