Conference Weekend

What a tremendous blessing it is to have conference in our very own home. We were able to watch yesterday and today. This morning I was also able to watch the priesthood session, which was a first for me, and which I enjoyed very much.

We printed our conference packets and got m&m's. The kids enjoyed them but soon ended up on the floor watching:)

I tried a new fall recipe to eat today.

Pumpkin BlondiesSource: Martha Stewart via Cate’s World Kitchen
2 cups all-purpose flour (spooned and leveled)

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 package (12 ounces) white chocolate chips
Preheat oven to 350 degrees.

Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides.

In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.