Friday, October 22


My boyfriend is from Michigan, attended Michigan State University, loves Michigan.
The entire state of Michigan is coming to Chicago this weekend, for this...
Michigan State vs. Northwestern. Tailgate. 8am. Long. Day.

I love his Michigan peoples, in fact, majority of them have become my very dear friends over the past year and some that we have been dating. However, Michigan parents are coming, and I went to school here...


...which is not the best way to make a first impression, especially on a football Saturday. So after obviously winning them over with my witty personality and generally cool demeanor, I intend on frosting the relationship with these:

I know. Pumpkin Chocolate Chip Cookies.

3 Cups Canned Pumpkins
3 Cups White Sugar
1.5 Cups Veggie Oil
3 Eggs
6 Cups All-Purpose Flour
2 Tablespoons Baking Powder
2 Tablespoons Ground Cinnamon
1.5 Teaspoons Salt
1 Tablespoon Baking Soda
1 Tablespoon Milk
3 Tablespoons Vanilla Extract
6 Cups Semisweet Chocolate (give or take)
1.5 Cups Chopped Walnuts (optional)

 Combine pumpkin, sugar, veggie oil, and eggs. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips, and nuts (if your little heart desires).

Bake at 350 degrees Fahrenheit for 12-14 minutes or until brown.

Enjoy. Makes 36 servings. Tailgate size.

And, if that doesn't work, just to be super sweet, and since this tailgate begins at 8am, I think a little breakfast is in order...

Cranberry Pumpkin Muffins.
I haven't baked in awhile, clearly this is my time to shine with pumpkin inspired goodies.

6 Cups All Purpose Flour
2 and 1/4 Cups Brown Sugar
2 Tablespoons Baking Powder
3/4 Teaspoon Baking Soda
1.5 Teaspoons Salt
1 Tablespoon Ground Cinnamon
3/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg
3 Cups Canned Unsweetened Pumpkin Puree
6 Eggs, Lightly Beaten
1.5 Cups Melted Butter
3/4 Cups Buttermilk
2 Tablespoons Vanilla Extract
3 (8 ounce) Packages, Dried & Sweetened Cranberries

Preheat oven to 400 degrees Fahrenheit

Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.

Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.

Bake for 20-25 minutes until moist and delicious! Makes 36 servings.

What do you think? Do you think I'll win their hearts?

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