Tuesday, January 5, 2010

A Card, A Calendar Page and a Cookie!


Gosh, it felt good to actually make a card...finally!  Had to take an unexpected trip to the doctor this afternoon as I've been having some uncomfortable symptoms.  She gave me an antibiotic and is running some tests so praying they come back ok.
 
This card is deceptively Clean and Simple.  The Clean and Simple challenge on SCS this week is to create a Valentine.  A little assist from The Cutting Cafe, a Making Memories Sabrina transparency sheet, a scrap of paper, a punch and some ribbon made this one super simple.  I simply copied one of the sentiments from The Cutting Cafe's awesome Valentine Big Stuff set using Print Shop directly onto my cardstock, added the transparency and embellishments and done!
 
Here's the calendar page I promised to post.  This year's calendar uses the template from Amuse. (proceeds donated to charity)  I had to make 24 sets this year so my embellishments were minimal.  My little Snow Angel (SU retired) has Flower Soft Polar White on the snowman's earmuffs, and the child's hat and coat sleeves.  I used my Prismacolor markers to color then glittered up the snow everywhere I could to make it sparkle.  The stand up calendar case with the nifty little sleeve to hold it in place is from calendar-case.com
 
 
 
 
And finally, a cookie!  Chocolate Crinkles....yum!  The secret to this cookie is not to overbake it so that it comes out soft and fudgy.  Cookies keep baking after they're removed from the oven so I take mine out a minute or so ahead of time.  The center of the cookie will look a bit shiny but that means it's not overdone, crumbly and dry.
 
 
Chocolate Crinkles (about 6 dozen)
 
2 c. sugar
1/2 c. vegetable oil
2 t. vanilla
4 oz. unsweetened baking chocolate, melted and cooled
4 eggs
2 c. all purpose flour
2 t. baking powder
1/2 t. salt
1 c. confectioner's sugar
 
Mix sugar, oil, vanilla and chocolate in large bowl.  Stir in eggs, one at a time.  Stir in flour, baking powder and salt.  Cover and refrigerate at least 3 hours.
 
Heat oven to 350 degrees.  Drop dough by teaspoonfuls into confectioner's sugar; (I use a small scoop)  roll in the sugar to coat.  Shape into balls.  Place on parchment or Silpat lined cookie sheet.
 
Bake 9-12 minutes (ovens vary) or until almost no indentation remains when touched.  Remove from cookie sheets to wire rack and cool.   Freezes well.
 
Thanks for stopping by!
 
 
 
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