Every now and again, it’s totally and completely fine to unabashedly blow off responsibility.
Forget work-like entities even exist…
Take a little vaca from real life…
Because that’s what I did all weekend.
Friday to Sunday.
No work. Just play.
I accomplished nothing categorically productive. I did whatever I wanted. Nothing else. I was selfish.
And I’m still alive. World didn’t end.
It’s all just fine.
That kind of weekend at home with my fam and friends was absolutely positively exactly what I needed.
I’m gonna take a wild guess and say that such a weekend is something everyone needs…
every now and again.
It’s fine to make an irrational decision, just because it feels right, every so often.
Fully exploiting your current obsessions… like orange edibles, Biscoff, sweaters and feathers…
It’s called living in the moment. And it’s fine.
Give and take. All that jazz.
Example: I took the weekend off to the utmost degree of off. It was fabulous.
Now, I’m giving up Halloween shenanigans to deal with all the crapola I’ve avoided for the past 3 days.
Not so fabulous. But still, it’s gonna be just fine.
Being that today is indeed Halloween, I have a hunch that a good plenty of you will be avoiding responsibility and rationality this evening.
Good for you.
I vote you dress up like crazy, go raid the Halloween candy aisle or some neighbor kid’s stash to get a good sugar high going, make something from a pumpkin while watching It’s the Great Pumpkin, Charlie Brown, then go cause some debauchery.
Seriously, do it.
It’ll turn out fine.
Fine and dandy.
Pumpkin Shortbread Sandwich Cookies
for the cookies
from Recipe Girl
- 2 sticks (1 cup) unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 2 1/4 cups all-purpose flour
- 1/4 tsp. salt
- 1 cup unsweetened pumpkin puree
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground allspice or cloves
- 1/8 tsp. ground nutmeg
Using an electric mixer, beat butter until creamy. Add powdered sugar and mix until incorporated. Mix in flour and salt. Add pumpkin puree, vanilla and spices. Beat until everything is mixed well. The dough may end up to be a bit sticky.
Scoop shortbread dough onto a floured surface. Sprinkle a bit more flour on top; split into two portions and gently roll into logs. Place in plastic wrap or parchment paper, wrap and refrigerate for several hours until dough is more firm (can refrigerate overnight).
When you’re ready to bake the cookies, preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat (or spray with nonstick spray).
Using a non-serrated knife, slice dough into 1/4-inch-thick discs. If you’re not getting the shape you want, gently shape edges into a rounded shape with your fingers as you place the cookies on baking sheet. Bake 20-25 minutes, or until cookies are lightly browned on the edges. Immediately move cookies to a wire rack; let cool for 10 minutes.
Spread Biscoff cream cheese filling evenly between two cookies to create a “sandwich.”
Biscoff Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 Tbsp butter, softened
- 1/4 cup Biscoff spread
- 1-1&1/2 cups powdered sugar
Beat together the cream cheese and butter until smooth and creamy. Then, beat in Biscoff spread until combined. Add the powdered sugar 1/2 cup at a time until the frosting reaches desired consistency.