Okay fall is basically non-existent in Arizona {at least where we are}! So we decided to bring a little bit of fall to Arizona. Check out our fun projects!

First of all, I LOVE IBOTTA!!!! Seriously, if you don’t have it get it! You can get it here!! We are in dental school so every penny we save is a penny earned for us! Honestly, everyone should live by this lifestyle – save money anytime you can! 🙂

I just grabbed my bags used for this project from the Walmart down the road. I scored you this discount code from Ibotta so you can save $1.

With the help of Hefty® Slider Bags we were able to collect our pinecones & store our cookies! Camden and Tylee both thought it was a huge blast to go out and help me with our centerpieces. If you haven’t tried out Hefty® Slider Bags before you should — I use them in place of saran wrap most of the time.

These bags cost less than Ziploc® Slider Bags when comparing the same styles/quantities.

Directions for the centerpieces:

I grabbed this spray paint — which I HIGHLY recommend and some jars & fall flowers from my local Michaels Store — the flowers were 80% off {I call that a steal of a deal!} We literally whipped up this project in about 10 min + drying time.

Basically all I did was take the jars outside to a well-vented area and spray until they were completely covered {I only did one coat.} Then I cut the flowers with some wire cutters just so that they would fit with the jars. You can see how I made the pumpkins on @divasfavoritethings on Instagram. As you can see it literally is the EASIEST project ever! Then with the pinecones the kiddos gathered, we put them in a jar and ta-dah, our centerpiece was born.

COOKIE RECIPE!

We made pumpkin cookies since it is the season of everything pumpkin. Here is the recipe we used. I got it from my sister which she got it from who knows where, but as long as they taste good, I’ll take it.

**Note to self**: Make sure your oil isn’t old before starting! Obviously I learned this one the hard way!

3 cups canned pumpkin

2 eggs

2 tsp vanilla

1 c vegetable oil

2 tsp nutmeg

2 tsp cinnamon

2 tsp baking soda

2 tsp baking powder

3 c sugar

1 tsp salt

5 c flour

1 1/2 bags milk chocolate chips – we like the Ghirardelli brand

In a large mixing bowl, combine pumpkin, eggs, vanilla, oil, nutmeg, cinnamon, baking soda and powder, sugar, and salt and mix well. Add flour and mix to combine. Stir in the chocolate chips. Drop dough onto an ungreased cookie sheet and bake at 350 for 15 minutes.

Wahlah- there are the best chocolate chip pumpkin cookies to date!

Plus due to the MaxLock® track design, they keep your cookies fresh and out of the little guys’ hands {I gave him permission to eat the ones in the photo – LOL

XOXO