Monday, December 20, 2010

CAS98, Teapot Tuesday and Double Drizzle Pecan Cookies

I finished the cookie baking!!  Yahoo!!  Wednesday and Thursday will be delivery days. 

 I still have a few sewing gifts to complete but wanted to play in the CAS and Teapot Challenges this week.  I couldn't resist the inspiration piece for the CAS98 challenge this week.  I'd love to own that gorgeous apron!  I combined it with the MMTPT125 Challenge to make a card for teapotter Kris Chirhart (krischir) who is having surgery on BOTH of her wrists on  December 22nd.  If you'd like to send Kris a card to cheer her up, I know she'd love it.  I can't imagine surgery on both wrists and not being able to do anything!!

Our teapot is a plain white pot and we were supposed to use watercolors, oils or chalks and paint a still life, portrait or abstract or whatever.  I don't draw or paint, not one bit of artistic talent in these old bones...I can barely draw a straight line with a ruler.  Soooo, I used chalk ink to stamp the Damask design...good thing the inspiration piece was an apron, 'cause I'm hiding cookies in my pockets!

Paper - SU Le Jardin DP, Neenah Solar white
Ink - Versamark Aloe Vera
Stamps - PTI Damask Designs
Accessories - MS punch, May Arts silk ribbon

Now these are worth getting in trouble for!   Super easy and you can squiggle to your hearts delight.  These are from Taste of Home.

Double Drizzle Pecan Cookies

1/2 c. butter, softened
1 1/2 c. packed brown sugar
1 egg
1 t. vanilla extract
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1 1/4 c. chopped pecans, toasted

Carmel Drizzle
1/2 c. packed brown sugar
1/4 c. heavy whipping cream
1/2 c. confectioner's sugar

Chocolate Drizzle (note: I used Ghiradelli Candy Making bar)
1 ounce semi-sweet chocolate
1 T. butter

Cream the butter and brown sugar until light and fluffy.  Beat in egg and vanilla.
Combine flour, b. powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1 inch balls; roll in pecans.  (I forgot this part and just stirred them in.)
Place 2" apart on cookie sheets.  Bake at 350 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes on cookie sheet then move to wire rack to cool completely.

After all cookies are cooled, bring brown sugar and heavy whipping cream to a boil.  Remove from heat and stir in confectioner's sugar.  Immediately drizzle over cookies.

Melt chocolate and butter in microwave (1-2 min.) Stir until smooth.  Drizzle over cookies.  Let stand until set.  Store in airtight container.


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Clare said...

What a beautiful card, so fresh! Those cookies look delicious!

Kim. said...

Beautiful card and those cookies look really yummy.
Kim xXx

Sabrina Jackson said...

Oh, Charlene, this is such a fun and fresh card....LOVE it!! I also love this yummy recipe. I think I have everything I need for it at home and will whip some up. Thanks for always sharing these amazing recipes!!!! Hugs and blessings and have a very Merry Christmas my friend.

Joan Ervin said...

I just love how you *painted* your plain white canvas, used such pretty colors and I love the damask stamp!!!!

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