Today’s recipe is brought to you by Blaire, Dinners With Dan‘s newest featured contributor!
The weather may be starting to cool down, but Dinners With Dan is about to heat back up. Thanks to all my friends who are contributing to the blog, and for all of you for being patient these last couple weeks while I’ve gone through some big life changes. More on that to come, but I’ll be back up and posting myself very very soon!
In the meantime, I’m extraordinarily excited to introduce the newest feature at Dinners With Dan: Baking With Blaire. One of my best friends from college, Blaire is going to be sharing a couple of her favorite baking recipes with us each month, and I couldn’t be more thrilled. The recipe she is sharing today definitely put me in the mood for some Fall treats, and I hope when you’re finished reading, not only do you want to try this delicious recipe, but you want to bake and get out to the pumpkin patch too!
Fall is by far my favorite season. It has my two fave holidays, Halloween and Thanksgiving. Nature throws a party with confetti colored leaves. I get to wear all my fall clothes and boots. But most of all, I can start making all the Fall and Winter baked goods I’ve been craving since the start of Spring. Zucchini bread, banana nut muffins, cranberry bundt cake, and above everything else, PUMPKIN ANYTHING. Seriously guys, I’m obsessed. I have a problem. So, in order to feed my addiction, the first thing I bake when September 1st rolls around are my Pumpkin Patch Cookies.