All things cozy

Like I said in my last post I have been busy sewing, quilting, knitting, baking and making lots and lots of pumpkin spice lattes. First up Cierra’s vintage style dress. I love this dress and plan on making many more. Peter pan collars are my favorite. I used Tasha Noel Horsley’s “Little red riding hood” fabric. Super cute.

I also made a really sweet dress for my niece’s second birthday. Her mom is an awesome photographer and took K’s birthday pictures in her new ruffle dress. If anyone is interested I can make this dress for you in sizes 6mo-8yrs. Just convo me at my Etsy Shop.

Look how freaking cute she is!!

I had my first commissioned piece recently. My mom’s friend’s daughter was having a baby and she wanted me to make the crib set for her. I wish I took pictures of everything together. It came out super cute. The mom chose a mint, navy and grey color scheme. I am now obsessed with that color combo. I made a super cute chevron quilt using different geometric fabrics. I love how it turned out. Better yet so did the mom and her family. I hope that the little boy will get lots of use out of this quilt.

I also made a bumper and reversible and height adjustable crib skirt. So glad that set was a big hit.

I made a quilt for my best friend’s birthday. Seeing as how much I love her and how much she loves all the same crafts and photography as much if not more than I do, I had to find the perfect fabric to use in her special quilt. I found 2wenty Thr3e by Moda. It was perfect. Her favorite colors are pink and orange and to top it off it has super awesome pictures of vintage cameras on it. Absolutely perfect. Introducing “Frolic” quilt. She loved it!!

  Now that the weather has started to change her in Oklahoma, it’s gotten me in the mood to knit. That and the fact that my husband recently had shoulder surgery so I haven’t spent many days in the sewing room because he’s been home. I have to keep myself busy during doctor visits and swim team practice for Kizaiah. I have knit and finished a few projects.

Marlene Socks (ravelry link)

pattern by CookieA

yarn: Dream in color Smooshy, Butter Peeps

Yes it took me over 3 years to knit and finish these socks. Not because they were hard or anything like that. They were quite fun to knit but I lost the pattern and gave up looking for it until my sister came to the rescue.

Cadence Socks (ravelry link)

pattern: Very Busy Monkey

yarn Wollmeise in Pfefferminz Prinz

only alteration, knit foot plain

No purl Monkey socks

I love this pattern!

yarn Socks that rock in flower power colorway

Holden Shawl by Mindy Wilkes

yarn my handspun

fiber Spunky Eclectic in Acadia colorway

And last but not least ’tis the season for Pumpkin spice lattes. I have been drinking these a lot. Starbucks can get pretty pricey so I made Pumpkin spice syrup at home.

Pumpkin spice syrup for pumpkin spice lattes

punky purls original

For Syrup:

1 c water

1/2-3/4 c brown sugar

3-4 TBS pumpkin puree, (I use 3)

1/2 tsp pumpkin spice

1 tsp vanilla extract

For Latte:

pumpkin spice syrup, (I use about 5-6 Tbs. but you can use more or less)

8 oz coffee

1/2 c milk, warmed in microwave for about 1 min 30 seconds. Being careful that it doesn’t bubble over measuring cup.

whip cream and pumpkin spice for garnish, optional.

In a glass measuring cup add all syrup ingredients EXCEPT vanilla extract. Mix well and place in the microwave. Heat for about a minute and a half. Strain contents in a resealable glass jar or bottle. I strain mine twice, just in case. Add vanilla extract to syrup mixture.

Make coffee, warm milk in microwave. Poor coffee in a large cup (at least 12oz.), add milk and pumpkin spice syrup. Stir. Top with whip cream and pumpkin spice to make it extra yummy.

Place syrup in the refrigerator after using. Will keep for about 2 weeks. But if your like me you will be making a new batch every week.

**All the amounts are adjustable to taste. I like a sweet coffee, but you can use any amounts you want**Enjoy!!

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Cinnamon Rolls

My friend requested Cinnamon rolls for Easter, of course I had to oblige. Here is the recipe that I have used for years. I make them a couple of times a year. They are so easy and good and make enough rolls to freeze for later or to give as gifts.

Cinnamon Rolls

Preparation time: 30 minute(s) (plus additional rise time)

Cooking time: 25 minute(s)

Yields: 12 huge “Cinnabon” size or 18-22 regular sized rolls.

Dough
1 1/2 cups granulated sugar
3 Tbs. ground cinnamon
2 Tbs. yeast)
1 tsp. granulated sugar
2/3 cups granulated sugar
2/3 cup unsalted butter, melted
1 cup water (110 °)
1 cup warm milk
2 tsp. salt
2 eggs, slightly beaten
Up to 8 cups all-purpose flour
Coating
1/2 cup unsalted butter
1/2 cup granulated sugar

Directions:

• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes, or if you have a mixer that can accommodate this many ingredients. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough
• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 18 slices using unflavored dental floss or thread.
• Lightly grease a couple of 9″ pie pans. Place 6-8 rolls in each pan. You can either cover with plastic wrap and foil and freeze at this point or place in refrigerator overnight.
• If you are going to bake them right away then cover pan and allow to rise in a warm place for about 45 minutes or until they have nearly doubled in size.
• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

***If you are going to bake the frozen rolls, pull them out the night before and place them in the refrigerator. About an hour before you are going to bake them then set the rolls on the counter to allow to rise the final time. Then bake according to the directions above.***

Cream Cheese Frosting ***if you aren’t planning on baking all the cinnamon rolls at once you can easily half this recipe***

8 oz. cream cheese

8 oz.  Butter

1tsp Vanilla Extract
1/2 tsp lemon juice
16 oz. powdered sugar

Beat together cream cheese, butter, powdered sugar, lemon juice, and vanilla. Spread frosting on warm rolls.

Happy blogiversary to me :)

Well it’s officially been a year since I started blogging again. Thanks to my readers and pinners who have visited my site. I have a couple new recipes to share. First one of my favorite things to eat. Chicken Chow Mein. Since moving to Oklahoma I haven’t been able to find a good Chinese restaurant. If anybody knows a good 0ne in the Lawton/Fort Sill area I would really appreciate the suggestion. Anyway, since I get a hankering for Chinese quite often I decided to add another recipe to the mix. The other one that I make is this orange chicken. Orange chicken is my husbands favorite and I really only make it when he’s here to eat it. Don’t get me wrong I like it too but it’s not on my short list when we go out for Chinese.

Ingredients:
source: Favorite Family Recipes

2-3 Boneless Chicken Breast

1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store) (or you can find the dried Yaki Soba noodles. They are cheaper but you do have to cook them according to the package)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. cabbage, thinly sliced

Directions

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.

Cook or grill chicken with a bit of salt and pepper. When done set aside to add to the noodle mix later. Or you can use leftover chicken from a previous meal.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.(this is for the Yaki Soba noodles that are already prepared)
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Add cooked chicken and heat just enough to warm it. Not too long or the chicken may dry out. 

 

What’s an anniversary without dessert? I had some really ripe bananas sitting on my counter and what better way to use them. You could make this banana bread or you could make chocolate chip banana cupcakes. The original recipe is one that I found on All Recipes. It was for 2 8 inch cake pans. This makes about 2 1/2 dozen cupcakes.

 

Chocolate Chip Banana cupcakes with Vanilla frosting

source: All recipes

Ingredients

2  1/2 cups all-purpose flour

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

1 pkg. chocolate chips, I used milk chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Or prepare cupcake tin with paper liners.

In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chocolate chips. Pour batter into the prepared pans or scoop batter into cupcake tin. Fill 2/3 full with batter.
For cake bake in the preheated oven for 30 minutes for cupcakes back for 18-22 minutes or until tooth pick comes out clean and tops are golden brown. Mine took 20 minutes. Allow to cool before frosting cupcakes.

Nothing fancy vanilla frosting

Ingredients: makes enough to frost 12 cupcakes, about 1 cup frosting

2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk, I had to use a bit more
1/2 teaspoon vanilla extract

Directions:

In a bowl of a mixer combine the sugar, butter, milk and vanilla. Start mixing slowly so that sugar doesn’t go all over the place and then increase speed to medium speed until smooth and fluffy add more milk if needed.

 

Thanks again for an awesome year. I will be posting tomorrow to so you all my latest creation using my new sewing machine.

 

Quick Weekend Dinners and Sewing

Just wanted to make a quick post and show you what I’ve been up too. I really should be sewing Christmas gifts but for those of you that know me personally you know that I tend to have Craft ADD ;). Anyway I made a peasant dress for my daughter this week using this tutorial. I was super easy to make and turned out super cute. Next time I make it I will be increasing the flare and making it long sleeves so that she can wear it this winter.

I also whipped up a cute skirt using a headband that I bought at WalMart for $1 and some orange polka dot fabric that I had in my stash.

For dinner this weekend I wanted something quick easy and good. Every weekend the kids request pizza but this week I decided to make pan pizza. So good and easy. The only problem is the pizza is limited to the size of cake pan that you have. I used a 9″ cake pan for one pizza and then I made a hand tossed pizza so that we would have extras for lunch the next day.

I used these recipe for the pizza dough and the sauce. The only change is that you oil your 9″ cake pan, I used extra virgin olive oil, and preheat your oven to 400°.  Stretch and press the dough into the pan covering the bottom and up the sides. Top with sauce and toppings and bake for 30-35 minutes.

On Saturday night we had BBQ Chicken Taquitos. These are so good. I tried the original but wasn’t impressed but once I found the BBQ version over at Pink Parsley I was hooked. You can use pork or chicken. I used leftover rotisserie chicken. I think it would be good with leftover turkey from Thanksgiving too.

 

 

 

Baked BBQ Pork Taquitos
inspired by these Baked Chicken Taquitos (which are from Our Best Bites)

3 oz. cream cheese, softened to room temperature (reduced-fat is fine)
1/3 cup bbq sauce1/2 tsp paprika
1/2 tsp chile powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp brown sugar
1/2 tsp liquid smoke (I omitted this, I didn’t have any on hand)
pinch red pepper flakes
kosher salt and pepper to taste
1/4 cup diced onion
3 scallions, thinly sliced (I omitted this, I didn’t have any on hand)
2 Tbs minced fresh cilantro or parsley (I used a sprinkle of dried parsley, because I didn’t have either of these fresh on hand)
hot sauce (optional)
2 cups shredded or chopped cooked pork or chicken
1 cup sharp cheddar cheese (I used Colby Jack)
8-10 (6-inch) corn or flour tortillas (I used flour)
cooking spray ( I used Extra virgin olive oil spray)
Ranch Dressing and/or BBQ Sauce, for serving

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, liquid smoke, chile powder, red pepper flakes, cilantro, scallions, onion, and 1/4 tsp kosher salt.  Fold in the pork and cheese.  Taste and season with additional salt and pepper if necessary.  Add hot sauce if you like things spicy!

Take 8-10 (6-inch) flour tortillas, wrap them in plastic wrap and microwave for about 30 seconds, just to make them pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with Kosher salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce and ranch dressing for dipping.

Hope that everybody had a great weekend. Now I have to head back to my sewing room and get going on all the Christmas gifts that I have to make.

 

No need to wait for room temp butter

I love cookies, especially chocolate chip cookies, but I hate waiting for the butter to get to room temperature. I don’t always plan on making this sweet treat. I always have the ingredients on hand but I don’t put it on my weekly menu plan. Anyway, I love these chocolate chip cookies!

Perfect Chocolate Chip Cookies

originally posted on: Mel’s Kitchen Cafe

source: adapted from Cook’s Illustrated

*Makes 2-3 dozen cookies

Ingredients:

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

2 cups (12 ounces) semisweet or milk chocolate chips

Directions:

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don’t overbake or else the cookies will be tough and hard. If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months)

Cheap and good

Just a quick post. I whipped up a batch of granola today for the kids…oh yeah and me. This is a really easy recipe. The kids love it and it can be altered pretty easily. This picture is of a batch I made in February. I didn’t have any chocolate chips on hand so I added plain M&M’s. I don’t think the kids will mind do you?

Banana Peanut Butter Granola (adapted from Annie-Eats)

3 1/2 c. rolled oats, not quick oats

2 1/2 c. puffed rice cereal, I used rice krispies

2 TBS honey

1/3 c applesauce *

1/3 c mashed bananas

1/3-1/2 c. creamy peanut butter, warmed slightly

3/4 tsp salt

1/4 tsp. cinnamon **

Add-ins: any combo works well

1-1 1/2 c. dried banana chips

1/2 c honey rosted peanuts

3-4oz. bitter sweet chocolate, coarsely chopped, or chocolate chips (any flavor) or M&M’s)

Directions:

Preheat oven to 300°. Line 2 baking sheets with parchment paper or silpat. In a large bowl combine oats and rice cereal. In a small bowl or 4 cup measuring cup, combine honey, applesauce, bananas, warmed peanut butter, salt, cinnamon and brown sugar. Stir mixture til smooth. Pour wet ingredients into dry ingredients. Spread mix evenly onto baking sheets. Bake for 35-45 mins turning granola with a large spatula. Also rotate baking sheets and move the top sheet to bottom rack and visa versa, every 15 minutes or so. If edges of granola are becoming brown remove them and place baking sheet back into oven. Be careful not to burn. I’ve burnt almost a whole batch because I had forgotten to set the timer. Not good. Makes the house stink. Place baking sheet onto cooling rack. Once granola is cooled add in the goodies.

I separate granola into snack sized ziplock bags so that they are ready for snacking or yogurt. Enjoy.

* a single serving size of applesauce snack pack is about 1/3 cup.

** omit cinnamon if you use cinnamon flavored applesauce.

 

Camp Loopy Ewe and Pretzel Dogs

I joined Camp Loopy Ewe this year and I am so glad that I did. For those who don’t know what it is it’s a free online knit-along hosted by Sheri of the online Loopy Ewe yarn shop. This has actually motivated me to start and finish a knitting project. Haha the first of 2012.

Aestlight Shawl  (ravelry link)

yarn Madelinetosh Merino Light in “Amber trinket” colorway

Knitting Started: 27 May 2012

Bound off: 4 June 2012

As for the Pretzel Dogs, I have made these twice in the last week. They were such a huge hit that my husband asked for them again. I guess these  will replace the regular Hot Dog Roll that I have made many time in the past. Well at least until he deploys again. I’m sure the kids will request both while he is gone.

Pretzel dogs: (adapted from Tracey’s Culinary adventures)
Dough

4 1/2 cups all-purpose flour

1 TBS sugar

2 tsp kosher salt

1 3/4 tsp instant yeast

1 1/2 cups warm water (about 110 F)

4 TBS unsalted butter, melted
10 cups water

2/3 cup baking soda

8 hot dogs, halved

1 large egg yolk beaten with 1 tablespoon water (for egg wash)

Coarse Salt or Kosher Salt

Directions:

Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low-speed until the dough comes into a rough ball. Knead on low-speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that’s been sprayed with non-stick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.
Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.
Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved hot dog – be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you’ve wrapped all of the dogs.
One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.
Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.

 

 

No more Store bought frozen waffles in this house

Last week before my in-laws came to visit we went to Wal-Mart to get some things for the house. While we were there we saw a waffle maker for $20. I’ve been seeing lots of waffle ideas on pinterest and I’ve really wanted to try homemade waffles. I really don’t like waffles, but I guess that’s only because I have only ever eaten the frozen kind that you can get at the grocery store. My kids love waffles and request them regularly but I rarely have a coupon for them so I don’t buy them often. Well long story short, yeah right, I will NEVER buy waffles again. I am completely hooked on waffles and have made them 3 times this week 🙂

I have made two different kinds of waffles. One is definitely my favorite but I will post both of them.

Yeasted Waffles:

½ cup warm water

1 package (2 ¼ tsp.) dry yeast

2 cups whole milk, warmed

1 stick (½ cup) unsalted butter, melted and cooled slightly

1 tsp. salt

1 tsp. sugar

2 cups all-purpose flour

large eggs, lightly beaten

¼ tsp. baking soda

Directions:
Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.
Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

In the morning warm up oven to lowest setting, mine is 170°. Place an oven safe plate in the oven so that when a waffle is done you can place it on the plate to keep warm while you make the others.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

***NOTE***

These waffles are pretty good, but I think that this recipe was ment for a regular waffle maker, not a belgium waffle maker. The batter is a bit thin and as a result waffles were pretty thin as well.

Don’t be scared to let it rest overnight. I was but there were no problems in the morning. Make sure that you bowl is big enough because the batter does expand because of the yeast.

In the morning when you take plastic off the bowl you will definitely smell yeast. Almost reminded me of beer haha. The end result tastes similar to sourdough.

Source: As seen on Annie-Eats

NOW ON TO MY FAVORITE! The one that has made a waffle hater love waffles.

 

These are called Brown Sugar bacon waffles but I omit the bacon part. Just the waffle recipe has been made by me so far. I think I will be trying the addition of the bacon soon.

Brown Sugar Bacon Waffles

• 10 slices of bacon
• 1/4 cup brown sugar

Preheat the oven to 375.  Spray a baking sheet with cooking spray, and line with foil.  Spray the foil with cooking spray, and line the bacon in a single layer on the foil.  Sprinkle each slice with brown sugar.  Bake until the bacon is crispy, and the sugar is caramelized, about 10-15 minutes.  Immediately transfer the bacon to a cutting board, and when cooled enough to handle, break into bite-sized pieces. Set aside. For the Waffles

• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 2/3 cups canola oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups buttermilk

Set your waffle iron a clean level surface, and set to preheat.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and brown sugar together in a large bowl.  In a medium bowl, whisk together the oil, eggs, vanilla extract, and buttermilk.  Make a well in the center of the dry ingredients, and fold in the wet ingredients.  Stir until just combined (its okay to still be lumpy).  Gently fold in the bacon, being careful not to overmix.
Cook in the waffle maker according to manufacturer’s instructions.
Serve with maple syrup and fresh berries.

Source: Pink-Parsley

***NOTE***

When I made these waffles I did have one or two left. They can be frozen and used for another day.

 

Lucky Leprechauns

Happy St. Patty’s day to everyone. Not like I need a reason to make baked goodies for my family but it doesn’t hurt when you are inspired by the very talented bakers in the blog kingdom.  I originally saw these cute little leprechaun hats posted on The Sweet Adventures of Sugarbelle if you’ve never checked out her blog you should. Her cookies look so awesome. She is a very talented cookie decorator. The post about the leprechaun hats was originally posted by Lila Loa. She has inspired me too. I will be making Irish Beef Stew tomorrow for dinner and eating a few of these chocolate sugar cookies, which by the way I won’t be making plain sugar cookies for a long time. These are by far the best sugar cookies I have made. I do have a plain sugar cookie that I like but these are almost like small yummy brownie tasting cookies. A must try.  I will make sure I post all the details here after we enjoy our stew. Don’t forget to wear your green.

The End-All for Chocolate Cookies Recipe
1 cup butter

1/4 cup shortening

1 1/2 cups granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon salt

3/4 teaspoon baking powder

2/3 cup cocoa

3 or 3 1/2 cups flour

Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to “chill” the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I’m telling you — DON’T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8″ thick.)

These are the perfect chocolate taste plus you don’t have to refrigerate before you cut, a definite plus if you want yummy cookies the same day 🙂

Source: Cookie recipe Lila Loa

Quick Dessert

For the most part I try to make my cakes and cupcakes from scratch these days, but with the small stockpile of cake mixes I’ve acquired I’d better use them right? Plus they come in handy in a pinch. But I’m not talking about making cupcakes according to the box….oh no that just wont do. How about a twist?

Box Cake Up-Do

Makes 24 cupcakes

1 box devil’s food cake mix (I used Dunkin Hines)

1 small package Jello instant chocolate pudding  mix

1 cup buttermilk, (you can also use sour cream if you don’t have buttermilk)

1 cup vegetable oil (I used canola because that’s what I had on hand)

4 eggs, beaten

1/2 cup  milk

1 tsp vanilla

2 cups chocolate chips

Preheat oven to 350°. In a large bowl of a mixer put together everything  except chocolate chips. Batter will be thick. Stir in the chocolate chips. Scoop batter into cupcake pan lined with cupcake papers or silicone cupcake liners. Place in oven and bake according to package. Check with a toothpick. If cupcake needs a bit more baking then check after another 3-5 min. Cool in pan a few minutes before completely cooling on wire rack.

Frost and enjoy 🙂