A Look Back

Several of my blogging friends have been doing sort of a year in review.  I thought it would be fun to look back at some of my favorites.  Of course, it wouldn't be complete without some of the yummy treats in there as well so here we go....

Appetizer & Dessert

Sabrina Gift Set

Digi Chick Bag

Life is Just a Bowla Cherries gift set

Flopsy, Mopsy, Cottontail & Peter (I couldn't resist!)

Tri-Shutter Card

The Cutting Cafe Sweet Summer

MTCS#41 The Cutting Cafe Tiny Boxes

Elegant Wedding Roses Gift Set

Apple Box (1)  Apple Box (2)

Mercy's Sketch #44

Organize It

Fight Like a Girl

12 Days of Cookies

Hope you enjoyed the look back as much as I did.  You can find the links to the projects on the right.

 

MTSC57 - It's You and Me Baby!

Happy Tuesday.  I've got my DH's Valentine card all finished thanks to  Mercy's Tuesday Sketch Challenge (MTSC57).  It's so much fun to be able to get back to some regular stamping time again. 

The "You and Me" sentiment is from the awesome Cutting Cafe's All About Valentine's Day digital stamp set.  This is one HUGE set!  I stamped over it with the cute couple from Heidi Grace.  I used rub-on sparkly hearts around the you and me sentiment and  Making Memories acrylic hearts are layered using glue dots.

Thanks to everyone who leaves a comment...you make my day!

Supplies:  Paper -  SU Pretty in Pink, Basic Black, Real Red, Night and Day DP

Stamps - Digital stamp from The Cutting Cafe, Heidi Grace

Accessories - Martha Stewart punch, rub-on hearts, Making Memories acrylic hearts, glue dots, Prismacolor markers

 

Let's Use Teal

The Clean and Simple Challenge this week (CAS50) is "Let's use the rich color of Teal!"  We were to use teal with white and one other color.  I guess I cheated a bit using Old Olive for my leaves and stem but hopefully this will pass muster.  I kept it ultra clean by using only layers...no ribbon, no bling, no fancy cutwork.  I did pop the center panel up on dimensionals.  This simple layout would work for sympathy, thank you cards, and get well cards easily.   What do you think?

Supplies: Paper - Neenah Classic White, SU Black, SU Taken with Teal, SU DP Night and Day
Ink - Taken with Teal, Old Olive
Stamps - Papertrey Ink Floral Fusion
Accessories - dimensionals

Cutting Cafe All About Cupcakes Winner

Thanks to everyone who played along in the Giveaway for The Cutting Cafe's All About Cupcakes digital set.  The winner is...........

 

 

Random Integer Generator Here are your random numbers:11Timestamp: 2010-01-18 17:45:18 UTC 

HazelQ said...

Mmmm that cupcake looks delicious :) it made me hungry lol, thank you for sharing the recipe. I like any kind of cupcake with a lot of frosting :P


Hugs


Hazel


Congratulations, Hazel!! 

Thanks for sharing your favorite cupcake and for following my blog!  Your All About Cupcakes will be on the way soon!

We're Giving Away Cupcakes!

Well, not exactly, but almost!  Regina, at The Cutting Cafe is at it again.  She gave us the challenge to use any set we wanted, create something with it and give the set we used to YOU.  After looking through my Cutting Cafe files, I think this set, All About Cupcakes is one of my all time favorites.  It's a HUGE set, full of cupcakes of all sizes, stands, circle sentiments, half circle sentiments, words.  Your imagination will just fill with ideas when you begin using these awesome digital elements.  This card is for our DIL's father so wanted the colors to be more masculine.    The cupcakes are colored to match a picture below.  (more temptation!) Each one is cut out and popped on dimensionals. The frosting is coated with Crystal Effects. Lots of sewing and some distressing on the image panels.  The CE on the inside cupcake wasn't dry...so it dripped but I couldn't wait.  :-)   If you want to win this set, scroll down to find out how.

Here's what inspired the cupcake on my card.  OMGoodness....This is the Barefoot Contessa's Chocolate Cupcake with Peanut Butter Frosting.  I've got to tell you, this frosting is so yummy I could eat it with a spoon.  Not overly sweet, super creamy and oh, so peanut buttery.  Want a bite?

 Chocolate Cupcakes &Peanut Butter FrostingMakes 14-15 large cupcakes 

12 T.unsalted butter, at room temperature

2/3 c. granulated sugar

2/3 c. light brown sugar, packed

2 extra large eggs, at room temperature

2 t. pure vanilla extract

1 c. buttermilk, shaken, at room temperature

1/2 c. sour cream, at room temperature

2 T. brewed coffee

1-3/4 c. all purpose flour

1 c. good quality cocoa powder

1-1/2 t. baking soda

1/2 t. kosher salt

Peanut Butter Frosting

Chopped peanuts, to decorate (optional)

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on high speed until light and fluffy, about 5 minutes.  Lower the speed to medium add the eggs one at a time, then add the vanilla and mix well.  In a separate bowl, whisk together the buttermilk, sour cream, and coffee.  On low speed, add the buttermilk mixture and the flour mixture alternately in theirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.  Mix only until blended.  Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is about right).

Bake in the middle of the oven for 18-25 minutes, until a toothpick inserted in the center comes out clean.  Cool for 10 minutes, remove from the pans, cool completely and frost.  Sprinkle with chopped, salted peanuts, if desired.

Peanut Butter Frosting

1 c. confectioner's sugar

1 c. creamy peanut butter (Skippy)

5 T.  unsalted butter, at room temperature

3/4 c. pure vanilla extract

1/4 t. kosher salt

1/3 c. heavy cream

Place everything but the cream in bowl of mixer fitted with paddle attachment.  Mix on Med.low speed until creamy, scraping down the bowl with rubber spatula as you work.  Add the cream and beat on high speed until the mixture is light and smooth. 

Enjoy!!

Now, want to win the paper version from The Cutting Cafe?  Just go to this post and follow the directions. 

 

Happy Anniversary

This week, my dear DH and I celebrated 41 years of marriage.  Hard to believe so much time has passed since we met in our high school library.  As with all marriages, there has been laughter and heartache, good times and bad.  Looking back over the years, we have decided we've learned much.  One of the major things we've learned is that our marriage is better when we take "me" out of it and replace it with "we". 

This gorgeous card was made my DH.  He's become quite the cardmaker...actually, it's quite frustrating because he just goes into my room, chooses his paper, asks me where the ribbon and trims are, boots me out and in 30 minutes or less, produces something wonderful.  It takes me literally hours sometimes just to think of something!  He used a textured Bazzill paper, Martha Stewart punch, simple paper doilies (3 layered together),  some silk flowers I had found at Michael's in the floral dept. on clearance last year (and never used) and a brad from the Target $1 spot.  He layered a sheer dotted ribbon over a wider solid.  It's what's on the inside that I will store in my heart.  Hallmark can't compete.

Will You Be My Cupcake?...and a Giveaway

Oh, goodness, I sure hope so because if you're THIS cupcake, then I'm in love.  Not just in love, "smitten", yep, infatuated, enamored, charmed, beguiled, bewitched.  Before I unveil the cupcake (and the recipe so you can fall in love too) I'll show you how I packaged it up for Valentine's Day or any day you want to make someone feel smitten with you.

This particular cupcake is for my DH so I didn't want it to be flowery.   The box was in a package of 2 for $1 at our local dollar store. (If you don't have a dollar store nearby, Regina has a cupcake box you can print out.)  The cool cupcake and the sentiment are from The Cutting Cafe's All About Cupcakes.  Regina has really outdone herself on this huge set!  There are sentiments galore, cupcakes of every size and shape, cupcake stands and circle words all ready to punch out and add to your cards and gifts.  I chose to mix the top from one of the cupcakes with the bottom of another and simply glittered it up to match my box.  Stay tuned because I'll have a couple of other creations coming up using this super set. 

Regina is, once again, allowing us to give away whatever set we chose to feature.  I will draw by random number selector for this super set on Monday, January 18th.  Just leave me a comment and tell me what your favorite cupcake is.  I'd be honored if you decide to follow me as well.

Now for a close up of that cupcake.....

This is my all time favorite dreamy, creamy cupcake confection.  The recipe is from the Barefoot Contessa's Cookbook, takes mere minutes to whip up, makes 18-24 large cupcakes and is sure to WOW your guests. 

Coconut Cupcakes

3/4 lb. unsalted butter, room temperature

2 c. sugar

5 extra-large eggs, room temperature

1-1/2 t. pure vanilla extract

1-1/2 t. pure almond extract

3 c. all purpose flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 c. buttermilk

14 ounces sweetened, shredded coconut

Cream cheese icing (recipe follows Not Ina's)

Preheat oven to 325 degrees.

In bowl of electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.  With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition.  Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.  Mix until JUST combined.  Fold in 7 ounces of the coconut.

Line muffing pans with paper liners.  Fill each cup to the top with batter. (I use an ice cream scoop.)  Bake for 20-25 minutes, until the tops are brown and a toothpick comes out clean.  Remove to a baking sheet and cool completely.  Frost with cream cheese frosting and sprinkle with the remaining coconut.

Cream cheese Frosting

8 ounces cream cheese at room temperature

1/2 c. unsalted butter at room temperature

1 t. pure vanilla extract

1 t. pure almond extract

1 pound confectioner's sugar, sifted

In bowl of an electric mixer fitted with paddle attachment, blend butter, cream cheese and extracts.  Add the confectioner's sugar and mix until smooth.

I'm off to eat my cupcake before someone else does! 

A Milestone deserves a Celebration!!

Thank you, thank you!  I've just hit 100 followers!  A milestone deserves a celebration.  Stamping Sam you are the 100th follower, so if you would kindly pm me your snail mail address, I'll send you both of these Inkadinkadoo clear stamp sets. 

Thanks everyone for hanging in there with me!  I'm nearly finished with all my calendars and am soooo ready to do some fun stamping.  I don't want to spoil the surprise for those receiving the calendars so will post them a month at a time.

Stay tuned...you never know when a comment or following my blog  could be a celebration for you, too!

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!

   

Divine Influence - Oh my!!

Happy New Year, Everyone! Today is Monday and my dear sweet hubby has gone back to work. We had a divine holiday together...no traveling. We missed our kids and grandchildren dearly but without schedules to keep, our 9 days seemed like a month. We enjoyed a simple Christmas, lunches, dinners and movies with friends. A rare treat for us, as we usually do Netflix and eat at home.

Speaking of divine, I was humbled beyond belief to be asked several weeks ago, by the talented and "divine" Jessica, of Jess' Obsession, if I would consider being featured on The Divine Influence blog...my goodness! I was jumpin' in my chair. I gave Jess permission to choose the items to be featured so I hope you enjoy her tour through my blog.

My little apple box tutorial, using the apple card from The Cutting Cafe, was also featured on Print Radar. This sweet little box can be made larger or smaller to hold a variety of gifts and would make a delightful teacher gift.

Congratulations, Jessica! Jessica's first year blogging anniversary is January 15th. She's offering some "divine" blog candy to celebrate; so hop on over to Jess' Obsession and give her a shout out. While you're there, spend some time scrolling through her creations...you'll be glad you did!

Just Checking In

Hi,

Just a quick post to let you know I'm still here...my DH is on vacation this week so won't be able to get much if any stamping done. I will finish days 9-12 of the 12 Days of cookies beginning tomorrow. I'm starting to get stamping withdrawal symptoms!

Hope you all have a safe, happy and blessed New Year!

Merry Christmas! The Whole Story

Day 8 Gingerbread Stars
I nearly forgot I promised a peek at the filled tray! Here is one all wrapped up and ready to go. Each tray contained 17 different kinds of cookies plus peppermint bark and was topped off with a giant Gingerbread Snowflake ala Martha Stewart (just click the link for the recipe and directions) below.

This is a view of the tray before the addition of the Gingerbread Snowflake. Below the Snowflake, I've listed all the varieties of cookies I baked this year. You can click on the names in red to be taken to the recipes.
Lemon Sugar Cookie Stars, Chocolate Expresso Pinwheels, Cinnamon Twists, White Chocolate Macadamia, Mint Chocolate Chip, Hazelnut Crinkles, Princess Gems, Peppermint Bark, Oatmeal Cranberry White Chocolate Chunk, Russian Teacakes, White Chocolate Tropical Macaroons,

Date Nut Pinwheels, Apricot Pineapple Pinwheels, Lora's Ginger Cookies, Clear the Cupboard Cookies, Lemon Crinkles, and Chocolate Crinkles.

Hope your Christmas was filled with Happy Memories!

Day 7 - Princess Gems

12 Days of Cookies

A little over 20+ years ago, I tasted a cookie that was so amazing I just couldn't forget it. We moved away before I could track down the recipe but I never forgot the taste of that incredible cookie. Then we were transferred to Minnesota where there was a lovely little shop that carried all kinds of baking supplies and I found the recipe. It calls for a very unusual ingredient...Bakers' ammonia. Yes, it actually smells like ammonia, in the jar (do not take a big whiff of it!) and while it's baking, but after the ammonia cooks away...you're left with a cookie that's light and airy and that literally melts in your mouth! You can read about Ammomia powder and it's uses here.

Princess Gems

Makes approx. 10-1/2 dozen

1 c. butter
1/2 c. butter flavor shortening
2 t. Bakers' ammonia
2 c. sugar
1-1/2 c. all purpose flour
1 c. flaked coconut

Preheat oven to 300 degrees F.

Cream butter and shortening. Add the Bakers' Ammonia and sugar and cream well. Add flur, a little at a time, mixing thoroughly. Fold in coconut.

For into 3/4" balls and place 1" apart on ungreased cookie sheet (Silpat or parchment lined).

Bake 18-20 min. or until light brown around the edges. Sift with confectioner's sugar when cool.

Note: If you plan to freeze these, do not sift on the the confectioner's sugar until ready to serve.

Enjoy!

I will post a completed cookie tray on Christmas Day and will resume the cookie recipes on the 26th.

From my heart to yours, Merry Christmas!

Day 6 - Russian Teacakes

12 Days of Cookies
These cookies go by lots of names but I have an old cookbook my step-Mom gave me that she used so much it's falling apart. (When I get my new camera..(tomorrow!!) I'll try to get a photo of it.

Enjoy these crunchy, sugared, nut-filled snowballs!

Russian Teacakes

1 c. soft butter
1/2 c. sifted (I don't) confectioner's sugar
1 t. vanilla
2-1/4 c. all purpose flour
1/4 t. salt
3/4 finely chopped nuts (I toast mine first)

Cream together the butter, confectioner's sugar and vanilla with electric mixer. Gradually add flour and salt, mixing on low speed just until combined.

Stir in nuts.

Chill dough. Roll into 1" balls. Place on cookie sheet. Bake in preheated 400 degree oven for 10-12 minutes or until set and very slightly browned.

While still warm, roll in confectioner's sugar. Place on wire rack to cool. Roll in confectioner's sugar again.

Makes about 4 dozen.

Enjoy!!

Day 5 - Chocolate Espresso Pinwheels

Day 5 -Chocolate Expresso Pinwheels

Remember how much fun pinwheel cookies were to eat when you were a kid? I used to eat around and around until I got to the middle. This cookie is punched up a notch with the addition of expresso powder...yum! You can keep these in the freezer and just slice some off when unexpected guests pop in.

Chocolate Espresso Pinwheels (Fine Cooking)
Makes about 10 doz. 2 inch cookies

3 c. unbleached all purpose flour
1/2 t. salt
1/4 t. baking soda
1-1/4 c. unsalted butter, slightly softened
1-1/4 c. sugar
1 large egg
1-1/2 t. pure vanilla extract
1 t. instant espresso powder
2 T. boiling water
3 T. unsweetened Dutch-processed cocoa powder (this is different than reg. cocoa powder)
3 ounces bittersweet chocolate, melted and still warm

Sift together the flour, salt and baking soda.

Cream butter on mid-low speed with an electric mixer until smooth, about 2 minutes. Add the sugar in a steady stream and mix for another 2 minutes. Add the egg and vanilla and mix until well combined, scraping the bowl as needed. Reduce the speed to low and add the dry ingredients in two additions, mixing just until combined.

Remove 2 cups less 2 Tablespoons of the dough and set aside.

Dissolve the expresso powder and cocoa powder in th boiling water and set aside to briefly cool.
Then, mix into the remaining dough. Reduce mixer speed to low, add the warm melted chocolate and mix just until thoroughly combined.

Portion each flavor of dough into 3 equal pieces. (I use a kitchen scale for this) Shape each piece into a 5 x 5 inch square on a piece of plastic wrap and wrap well. (The chocolate will be thicker than the vanilla. Refrigerate for 30 min.

While dough is chilling, tear off 12 (12") squares of waxed paper. Roll each piece of dough into a 7" x 7" square between two sheets of the waxed paper. Without removing the waxed paper, layer the squares of dough on a baking sheet and refrigerate for 10-15 min.

To shape the cookies, remove one swuare of the vanilla and one square of the chocolate dough from the refrigerator, peel off the top sheet of waxed paper from each then invert the chocolate square over the vanilla square (or vice versa!) Keep the layers as even as possible.
Use a rolling pin to gently roll the two layers to seal them together. Peel off the top layer of waxed paper. Starting with the edge closest to you, carefully curl the edge of the dough up and over with your fingertips, so no space is visible in the center of the pinwheel.

Use the waxed paper to continue rolling the dought into a tight cylinder. After the cylinder is formed, roll it back and forth to slightly elongate and compact it. It should be about 9 inches long and 1-1/2 inches wide. Roll tightly in plastic wrap and refrigerate. Repeat with remaining dough.

Refrigerate about 3 hours or freeze for up to 3 months.

Preheat oven to 350 degrees. Use a sharp bladed knife to slight the dough into 3/16" rounds (I use that plastic ruler again!). Bake 12-14 minutes until the tops of the cookies feel set. Don't let them brown too much on the edges. Let stand on the pan for 1 minutes then transfer to a rack to cool. When cool, store in an airtight container for up to 2 weeks. or freeze for up to 3 months.

Enjoy!

Day 4 - Cinnamon Twists

12 Days of Cookies - Day 4

This is another of my all time favorites and a staple on the Christmas tray. My mom always took the leftover pie crust and made us cinnamon twists out of it by rolling the dough and then sprinkling with a mixture of cinnamon and sugar. She'd give them a twist or two before baking. This cookie uses the same technique and reminds me of those highly anticipated little treats.

It's a tender, not too sweet cream cheese dough that's brushed with an egg wash, then embedded with cinnamon, sugar and finely shopped walnuts...delish!...especially with a fresh, steaming cup of coffee or tea...or a cold glass of milk...or all by themselves!! :-)

Cinnamon Twists
1 pkg. (8 ounces) cream cheese, softened

1 c. butter, softened

2-1/2 c. all purpose flour

3/4 cup walnuts

1 c. sugar

2 t. ground cinnamon

1 large egg, beaten

In large bowl, with mixer at low speed, beat cream cheese and butter until blended. Scrape bowl.

Increase speed to high; beat until light and creamy, about 2 minutes. Reduce speed to low, gradually add 1 c. flour and mix until blended. Mix or stir in remaining 1-1/2 c. flour until smooth.

On lightly floured sheet of plastic wrap, pat dough into a 9" x 9" square. Wrap in plastic wrap and refrigerate 2 hurs or until dough is firm enough to roll.

Fit food processor with knife blade. Finely grind walnuts with 1/4 c. sugar. In small bowl, stir cinnamon and remaining 3/4 c. sugar into walnut mixture until well blended; set aside.

Preheat overn to 400 degrees. On lightly floured sheet of waxed paper, place dough square. Cover with another sheet of waxed paper. Roll with rolling pin into 11" x 11" square. With pastry brush, brush some beaten eggover the top of the dough, making sure to coat the edges. Sprinkle with 1/2 of the walnut mixture. Gently press the mixture into the dough.

Carefully invert the dough onto another sheet of lightly floured waxed paper, nut side down. Brush with beaten egg; sprinkle with remaining walnut mixture and gently press nut mixture into dough.

Cut dough lengthwise into three 3-1/2" pieces (I keep a plastic ruler in my kitchen tool drawer just for baking), then cut the pieces crosswise into (66) 3-1/2" x 1/2" strips in all.

Twist each strip twice then place about 1" apart on parchment or Silpat lined cookie sheets. Bake twists 15-17 minutes or until lightly browned. Gently loosen twists (if using Silpat liners, they will lift right up). Cool on wire racks. Makes 5-1/2 dozen.

Enjoy!!

Day 3 - Date Nut Pinwheels

12 Days of Cookies - Day 3

I've been making these Date Pinwheels for years. They're a family favorite and a favorite on the cookie trays we give away every Christmas.

Before you say you don't like dates, give this recipe a try. It's fruity, chewy and crisp all at the same time. They're delicious and the flavor improves the next day. This recipe breaks my butter rule. Butter would make the cookies brown too much and dough too soft.

Date Nut Pinwheels

4 dozen

1/2 c. shortening

1 c. firmly packed dark brown sugar

1 egg

1-1/4 c. all purpose flour

1/2 t. baking soda

1/4 t. salt

1 t. cinnamon

Filling

1 (8 ounce) pkg. chopped pitted dates

1/2 c. sugar

1/4 c. water

1 c. finely chopped pecans

Combine dates, sugar, and water in a med. saucepan. Cook over med. heat 3-5 minutes or until thickened, stirring constantly. Remove filling from heat; stir in pecans. Let cool.

Cream shortening; gradually add sugar, beating well at med. speed of an electric mixer. Add egg, and beat well. Combine flour, soda, salt, and cinnamon; gradually add to creamed mixture, mixing well. Shape dough into a ball.

Place dough on a lightly floured surface; rollin to a 16" x 8" rectangle. Spread filling over dough, leaving a 1/2" margin on all sides. Starting at long side, carefully roll dough, jellyroll fashion; pinch seam and ends of roll to seal. Wrap dough in wax paper, and chill at least 1 hour.

Unwrap roll, and cut into 1/4" slices. Place 1 inch apart on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Let sit on cookie tray for a minute then remove to wire rack.

Enjoy!

Day 2 - Oatmeal Cranberry White Chocolate Chunk Cookies

12 Days of Cookies - Day Two
Edited to add: It's important to note that your cookies will only be as good as your ingredients. If your cranberries are stale...dried and sugary, you won't get good flavor from them. Additionally, if you sub out margarine or shortening for the butter, your cookie may spread too much.

Mmmm....this is a good any time of year cookie. The drizzle of white chocolate takes them over the top. Enjoy!

Oatmeal Cranberry White Chocolate Chunk Cookies

Makes about 4 dozen.

Total time: about an hour

2 c. all purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. table salt

1 c. unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla extract

3 c. old fashioned oats

1 c. dried cranberries (or dried cherries, chopped)

6 oz. good quality white chocolate, chopped or white chocolate chips (Ghiradelli)

Extra white chocolate for drizzling or dipping.

Whisk together:

flour, baking soda, baking powder and salt in a medium bowl. Set aside.

Cream butter, both sugars, eggs and vanilla in a large bowl with a mixer until light and fluffy.

Add flour mixture; stir with a rubber scraper or wooden spoon until completely blended. (I use the lowest speed on my Kitchenaid mixer, mixing just until the mixture is almost completely combined.)

Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Drop in mounds (see previous post for scoop info) about 2 inches apart on prepared baking sheets. (note: do not grease your baking sheets..this adds extra fat which may cause your cookies to spread too much. Use parchment or a Silpat liner)

Bake in a preheated 350 degree oven for 11-13 minutes or until golden but a little moist. (All cookies continue to cook a bit after removal from the oven so always slightly under bake for a soft cookie.) Let cookies cool on the pan for a few minutes, then remove to a wire rack.

If desired, drizzle or dip into white chocolate. (Oh, yes! :-)

It's Time for the 12 Days of Cookies! White Chocolate Tropical Macaroons

12 Days of Cookies - Day 1

Christmas at our house means it's time for marathon cookie baking. My husband's employees start asking sometime in October if I'm going to be baking. It's my favorite way to bless our friends and neighbors during the holiday season. I make about 15 different kinds. Some chocolate, some minty, some spicy, some crunchy, some nutty, and some fruity and some chocolate. My cookie doughs are all in the refrigerator awaiting the start of the oven.

These cookies all freeze well so if you're giving cookie trays as gifts, like I do, then keep them in the freezer in air tight containers until you're ready to make the trays. That way, you trap that just baked flavor.

Before I show you the Day 1 cookie, I thought I'd show you my favorite cookie tools. These 3 scoops are my secret to cookies that are similar in size and shape. I use the tiny one when I'm making cookies at Christmas or when I prepare any kind of cookie tray with a variety of choices. That way, people can sample a few instead of having to choose just one. Who wants just one cookie at Christmas time anyway?

I use the middle one for basic cookie baking and the large one for cupcakes or really big cookies.

Now onto the main event..one of my very favorite cookies! When I made this cookie for the first time, my reaction was "Oh, my...awesome!" I was so smitten, I wrote that quote in my cookbook.

This recipe came from a magazine type cookbook from Southern Living called "Our Best Recipes". It's easy and truly delicious. If you love tropical flavors and ease of preparation, this recipe is for you...Be prepared for compliments, um, that is if you don't eat them all yourself!

White Chocolate Tropical Macaroons

Makes 4 dozen

Prep: 30 min.

4 ounces white chocolate, chopped (I simplify and use Ghiradelli white chocolate chips)

1 cup sugar

1/4 teaspoon gr. ginger

1/4 teaspoon gr. cinnamon
4 egg whites (at room temperature)
2 c. flaked coconut
1 c. finely chopped dried pineapple
1/2 c. finely chopped macadamia nuts (you may substitute pecans although I haven't tried them)

Microwave chocolate in a small glass bowl at High 45 second to 1-1/2 minutes or until melted, stirring one. Set aside.

Stir together sugar, ginger, and cinnamon.

Beat egg whites at high speed with an electric mixer until foamy. Add sugar mixture, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes).

Fold in white chocolate, coconut, dried pineapple and macadamia nuts. Drop mixture by rounded tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. (I use Silpat liners but if you don't have them be sure to use the parchment)

Bake at 350 degrees for 12-13 minutes or until edges begin to brown. Let sit on the tray for a few minutes before removing to a wire rack to cool completely. It's ok if the tops crack a little. They are light and airy and this is natural.

Store in an airtight container or freeze if you're making lots of different cookies for gift giving.

Finally! I Got My Blog Back!

You never know how much you miss something until it's gone...if you haven't been able to access my blog, don't feel too badly, I couldn't get here either.  Somehow it got redirected to Google Apps.  Not sure how but all I know is that I'm nearly bald from days of trying understand how to figure it out using Google helps.  To be fair, they dd help but simple language for not so techy cookiebakers is a good thing.

 

I will be back with the promised 12 days of cookies....I know, we don't have 12 days until Christmas but a good cookie is good anytime, right?

 

Thanks for hanging in there with me...Now, I've got to add back all the stuff I deleted trying to figure out what happened!

 

Merry Christmas!