sweet miscellany

This unseasonably warm Texas weather is making it really hard to enjoy the holiday season. I want to bundle up with blankets and wool socks while the cold wind howls outside, whipping the bare branches of the trees. Instead, I’m running my AC, wearing shorts, and trying to remind myself that it is indeed the month of December. Yes, I’ve lived in Texas all of my life. And yes, I’m still annoyed by the lack of wintry weather at times. Oh well. Time to ignore it and start enjoying the festivities, even if I’m doing it while wearing shorts and sandals.

I mentioned in the last post that December would be designated as a sort of “cookie month” around here. Every post will be a treat you can make to enjoy or give away during the holidays. This was a bit of a challenge for me because when I’m testing and making cookies, it’s usually for my shop or the market. My creative energy on the cookie front tends to be focused away from the blog. I figured this would be a way to try to push myself a bit and get creative. Without further ado, here’s the inaugural post…(insert drumroll a la Clark & Ellen Griswsold)…

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So December starts on Saturday… Wait what??! Yeah. Time flies when you’re having fun, or in my case working a full time job and starting a small business simultaneously. Let me pause for a second because it still makes me lose my breath every time I say the words “small business“… Ok I’m back. And with pumpkin oatmeal! And Pomegranate Molasses! And a lot of exclamation points!!!

Have you ever had baked oatmeal? I hadn’t until last weekend. I know, I know. I’m a little late to the baked oatmeal party, but better late than never, right? I’ve been thinking about this baked oatmeal since it was officially late enough in September to call it “fall” and pumpkin puree started gracing store shelves. I knew I wanted to sweeten it with maple syrup, subtly spice it with cinnamon and fresh ginger, and give it a good dose of pumpkin. After I had concocted this baked breakfast treat in my mind, I knew I had to make something to top it with. I couldn’t leave well enough alone and serve it naked, so I made a pomegranate molasses to go with it. If you think it sounds odd, just trust me on this one. It’s delicious, especially on this oatmeal.

Before I get to the oatmeal, I wanted to announce that December will be cookie month on the blog! I’ll be sharing a variety of cookies and other treats you can make and give away for the holidays. Or, if you’re like me, you can make them as a treat for yourself. Treat yo self! (Parks & Rec anybody??)
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