Wow, November! Turkey time, falling leaves and Santa?

Hello, Hello, Hello!

Time is flying by so very quickly - it always seems to rush on at this time of year. All of a sudden I feel like I am running behind! I have a full plate as I am certain most of you do as well. I am enjoying the crisp days and brrrr, chilly nights! We haven't started up the woodstove yet, but, I have a feeling if it stays this temp a wee bit longer, the big man may have to start one! I enjoy the scent of the wood lazily curling out of chimneys. Puts me in the mood for more FUN!
Speaking of fun; I sold a few items on HARTS this past week, and just put up a new Santa for y'all to take a peek at. I am right partial to this little guy. Don't forget to look to the right column and click on the place where you see Look for Blondie at . . . ~ Here's a sneak peek:


Off now to get some rum raisin cookies out of the oven. Oh yeah, I wanted to share that recipe with you. Here you go. (See Donna, I told you I would put up a cookie recipe~) This one goes with coffee REAL GOOD!

Rum Raisin Oatmeal Cookies
3/4 cup raisins
2-3 tbsp dark rum
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp butter, room temperature
1/4 cup plain apple sauce
1 large egg
1/2 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats

Combine rum and raisins in a small, microwave-safe bowl and heat in the microwave for a few seconds, until just warm. Cover with plastic wrap and let stand at least 30 minutes.Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the rum-raisin mixture.
Drop tablespoonfuls onto the prepared baking sheet, flattening each cookie slightly. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges when done.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 2 dozen cookies.