Well, in case you missed the big news, we had a baby born this past March! This was our “official” baby announcement! It was October and I was about 15-ish weeks pregnant (they moved my due date a couple times) when we finally shared our exciting news. Just two weeks prior we thought we miscarried, so I was pretty nervous to actually make the announcement, but we decided we were probably never going to feel ready so we went ahead with our public announcement. We were completely blown away by the amount of love and support we received. This baby was already loved so incredibly much!
If you missed how I told my husband I was pregnant, you can read about it here!
I mentioned in a recent post that I made Pumpkin Chocolate Chip Cookies (*Photo to come!*). These are the absolute perfect fall cookie! They are super soft and taste even better the second day.
I’m not going to lie, the first time I made these something about the texture had me worried that they might not turn out well. I also didn’t think the dough would make very many cookies, maybe only a cookie sheet full, if that. But surprise, surprise, they made the perfect amount and turned out great! And an added bonus, the cookie dough can be kept in the fridge for up to three days, which I took advantage of for portion control – I was sure if I made the whole batch Mikey and I wouldn’t be able to stop!
I’m sure by now you are more than ready for the recipe, so I will not drag it out any longer ;). You can find it here at Sally’s Baking Addiction.