These are my favorite days…the ones where we can enjoy the beautiful, cool fall weather on the walk to pick Moose up from school. Chickadee clearly loves them, too…like Anne Shirley, we’re both glad to live in a world with Octobers!
We took advantage of the beautiful weather and Moose’s day off on Thursday to visit Creve Coeur Park and walk the almost four mile loop around the lake. We saw some beautiful fall color (although not as much as I would have liked), a couple of different kinds of snakes, and some gorgeous herons. We also saw runners, bikers, a few people in kayaks, and even a sailboat…apparently we weren’t the only ones who wanted to take advantage of the lovely November day!
I was on the hunt for a new pumpkin patch this year…the one we used to go to just wasn’t sincere enough anymore. I was beginning to think that we were going to run out of time to find one, and then I remembered Braeutigum Orchards, a place we’ve visited a few times in the past to pick apples and other fruit (including a school field for Moose about eight years ago!), and even once to pick pumpkins. So after we went to Legends and Lanterns on Saturday, we headed out to the pumpkin patch!
I wasn’t disappointed…the pumpkin patch was very sincere, and even though it was warmer than I like for pumpkin picking, it was a beautiful day. I’m glad our pumpkin picking tradition survived, and now I know where we should head next fall!
One of the first treats I started making after Ryan and I got married was butterscotch haystacks. They came to be a fall staple in our household, but once we learned that Moose was allergic to peanuts, they become less fun to make, because my original recipe contained peanut butter, and he couldn’t enjoy them with us.
I looked into lots of different potential substitutes. SunButter is almost always the first suggestion that comes up, but I never tried to make them using it. Instead, I opted for Biscoff Cookie Spread. The end result was amazing…we like them much better this way!
- 1 11oz. bag butterscotch chips
- 3/4 cup Biscoff Cookie Spread
- 3 1/2 cups mini marshmallows
- 10 oz. chow mein noodles
Over a double-boiler or in the microwave, melt butterscotch chips. Stir in Biscoff spread until smooth. Toss with marshmallows and chow mein noodles. Shape into “haystacks” a bit bigger than a golf ball. Refrigerate until set. Store any remaining haystacks in refrigerator.