The Journal

Pumpkins and Chocolate Chips

Today has been a great day. I woke up to the most gorgeous, crisp autumn morning. It was quiet and still, with only a few rustling leaves out on the trees. A perfect morning for photos! We had the great pleasure of photographing the wonderful Wagner family at the charming Rocky Creek Farm (blog post to come!). They were a hoot and such a happy family! Rocky Creek Farm is also fantastic. If you live in the Bozeman area, you must check them out. It’s a quintessential fall experience: pumpkin picking, hay rides, apple cider…ahh, just thinking about it makes me all warm and tingly inside. Orchards and pumpkin patches like this abounded where I grew up in New Jersey, so it’s awesome to find a place that brings my childhood memories flooding back in a rush of joy and caramel apples. As Linus says in “It’s the Great Pumpkin, Charlie Brown,”

“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere” – Rocky Creek Farm would definitely be a top contender in this scenario.

And then I came home and made cookies. Chocolate chip cookies. And not just any chocolate chip cookies. The BEST chocolate chip cookies I’ve ever made in my life.

I’ve always found the process of making chocolate chip cookies to be really hard one to pin down. No, that’s not true. Making chocolate chip cookies is a cinch. Just throw some flour, sugar, eggs and chocolate chips into a bowl and voila! No, that’s not hard. I guess what I have found elusive is the perfect chocolate chip cookie recipe. The one that’s crisp on the outside yet still soft and chewy on the inside. I’ve made some good cookies before. And then I’ve made some that have been a letdown. Then I found Smitten Kitchen’s recipe, and my dreams came true. Don’t they look scrumptious? Well, they are 😉

Hope you have time for some fall fun and treats today!

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