So, for me, these cookies are a stand-alone favorite, and Betty Crocker seems to do it best.  These cookies have a mildly crunchy texture and wonderful peanutty flavor.  I was tempted to make a few changes, like chunky peanut butter, mini-chocolate chips, or those highly-addictive peanut butter m&m’s, but simple old-fashioned goodness won out.  I followed the recipe exactly, but instead of dipping my fork into sugar before I made the criss-cross pattern, I rolled the whole cookie in granulated sugar and then made the pattern.

Cold milk + two (or more) of these cookies = happy day.

Here’s to another happy day.

“A”

I went to a friend’s house for a few days.

It was GREAT seeing her again,

and I just loved spending time with her husband.  Magically, after all these years, it seems they never change.

Their estate is breathtaking and there is so, so much to do!!  With glorious weather, scrumptious food, and adventure rides that literally took my breath away (not kidding), it was a most memorable visit.

As we said our farewell bippity boppity boo-hoos, I promised to be back soon.

A happy ending, indeed.

“A”

To quote Sean, the oil burner serviceman that I shared them with today, “OMG!  Best muffins E-VER.”  Since he ate three of them, I believed him.  And, since I ate uhhhhh two of them, I had to agree.  The topping is deliciously sweet and crunchy, and the soft, tender crumb of the banana muffin is the perfect complement.

The recipe came from Allrecipes, and I made them exactly as described.  Their yield is 10 muffins, but I filled 12 muffin cups.

BEFORE:

AFTER:

No need to wait for a visit from your oil burner serviceman.  If you have some golden, spotted, ripe bananas, now is the time to use them.

Trust me, you will not regret it!

“A”

Wow.  They are packed with coco-nutty flavor and the magical power to turn a gloomy day bright.

I’ve had this recipe for years, and I’ve seen it on the web, but here’s my take:

ALMOND JOY COOKIES

1/4 cup butter

1/4 cup Crisco shortening

3/4 cup white sugar

3/4 cup light brown sugar

2 eggs

1 teaspoon vanilla

1 teaspoon coconut extract

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups milk chocolate chips

1 cup sweetened coconut

1 cup chopped roasted almonds

Pre-heat oven to 375 degrees.  Place 1 cup whole almonds on a baking sheet and toast in oven for 8 – 10 minutes.  Remove from oven and cool.  Cut each almond in half:

Combine dry ingredients; set aside.

In a large bowl, cream together butter, shortening and sugars.  Beat in the eggs, one at a time, and stir in extracts.  Stir in the dry ingredients until well mixed, then stir in chocolate chips, coconut and almonds.  (Note:  you may have to blend it together with your hands, because the mixture tends to be crumbly).

Form into large rounded balls using a 1 1/2″ diameter cookie scoop.  Place on an ungreased cookie sheet, and flatten tops slightly:

Bake for 8 – 10 minutes.  Cool on baking sheet for 5 minutes before removing to wire rack.  Yield:  38 large cookies.

Give these cookies a go… they’ll make every minute you spend on the treadmill well worth the effort!

“A:

So, I never intended to make a 2012 New Year’s resolution until I started digging through my craft closet where I found this Bucilla felt wall hanging that I had started way too many years ago! (way, way too many).

I have NO idea why I never finished it.  (not entirely true since I’m well aware of my short attention span)  The applique, embroidery and embellishments were all carefully stitched…I only needed to attach the top tabs and backing.  That’s it!!  Even though Christmas is 355 days away, I rescued this project from the closet and finished it.  Done.

I confess that there are several other projects in that closet…just like this one.  Sitting there, waiting, calling my name.  Loudly.  Hence, my new resolution to FINISH WHAT I STARTED and USE-UP supplies that I already have.  Yep, stay out of the craft stores, attack my stash and finish those UFO’s*.

New year, new resolution, new attitude.  Just hope that it’s not the same old me.

“A”

VIP Note:  Since I wrote this AFTER making a purchase at JoAnn’s today, this resolution takes effect tomorrow.

*UFO:  “Un-Finished Object”.  Another Ravelry term ;-)

If you like a simple-to-knit scarf that has a flirty little feel, this pattern is for you.  And, once you get the hang of it, it’s practically mindless.  I used Debbie Bliss Donegal Luxury Tweed Aran and size 8 knitting needles.  Since gauge on this scarf is no big deal, I think you could use any yarn and the suggested needle size that is recommended for that yarn.

The ruffle is worked back-and-forth for 6 rows, and then you work across the entire row.  Here’s how it’s done:

CO 30 stitches

Row 1:  Knit 4 stitches.  Row 2:  Turn work and knit 4 back.

Row 3:  Knit 6 stitches.  Row 4:  Turn work and knit 6 back.

Row 5:  Knit 8 stitches.  Row 6:  Turn work and knit 8 back.

Row 7:  Knit 30 stitches across.

Row 8:  Knit 30 stitches across.

Repeat this pattern, rows 1 – 8, until desired length.

Using 30 stitches with this yarn, the width of my scarf is 7 1/2 inches.  To make a narrower or wider scarf, adjust the number of cast-on stitches.  Just be sure to follow rows 1 – 6 for the ruffle effect.

It’s getting colder, and I know I’ll need a nice warm scarf, so I better get knitting.  Time to cozy-up with a good movie, a cup of hot chocolate and a big plate of leftover Christmas cookies.

Wishes for a warm and wonderful New Year!

“A”

*WIP?  I learned it on Ravelry…”work in progress”.  (gotta love Ravelry ;-)

Our marathon was different this year, as little a and I bid a sad farewell to our treasured baking buddy who moved to a warmer climate.  We were fully prepared to carry on as a dynamic duo, but little a came up with the brilliant suggestion to invite her best friend, Khalil Hymore, to join in the cookie chaos.

Besides being extremely talented and kind, Khalil is an associate food editor at Martha Stewart’s Everyday Food magazine, where he helps create scrumptious seasonal recipes.  (Sorry, Martha, but today he’s ours!!)

So, which cookie will Khalil contribute?  Will he choose one of my tried-and-true favorites, or perhaps one that has been handed down in his family?  No.  He reaches for this book, instead.

(Surprise, surprise.)

BUT…..see that beauty on the front cover?  (I mean the cookie)  That’s the one he made!  It’s called Chewy Chocolate-Gingerbread and it is really, really good.  I admit to being a bit skeptical, as chocolate and gingerbread just didn’t seem a likely combo.  (what do I know.)  These cookies are deliciously tender and spicy, and they looked just as good!

Khalil was thrilled to bake some traditional cookies and he had lots of creative fun:

And so did his family!!

Scott had fun teaching Norah some cookie-baking basics with homemade gingerbread play-doh, and she was loving every minute:

Here are the recipes:

1.  Better Homes and Gardens Spritz

2.  Mom’s Best Peanut Brittle

3.  Hazelnut Raspberry Almond Thumbprints

4.  Pignoli Cookies

5.  Vanilla Drop Sugar Cookies

6.  Almond Diamonds

7.  Susan Branch’s Lemon Squares – this was the first time I added a lemon square to the tray, and it was tasty.  I couldn’t stop eating these!

8.  Sugar Crusted Snowballs

9.  Italian Christmas Cookies

10.  Chewy Chocolate Gingerbread Cookies

11.  Molasses Sugar Cookies

12. Toffee Turtle Bars

13.  Double Coconut Biscotti

14.  White Chocolate, Cranberry, Pistachio Biscotti – this was Martha Stewart’s Pecan Mandelbrot recipe.  We eliminated the chopped pecans and threw in a 1/4 cup Craisins, 1/4 cup shelled pistachios and 1/2 cup Nestle’s white chocolate morsels.  I especially like this recipe because the biscotti has a soft and tender crumb.

So, this year, a new tradition was born.  Thank you, Khalil, for bringing smiles where there might have been tears and for sharing your time, talent and beautiful family with us.  We hope you’ll all come back next year!  (not that you have a choice ;-)

“A”

The basic sugar cookie and royal icing recipes came from Sweet Sugarbelle.  I just love her blog and her cookies inspire me to keep trying, although I am completely aware that my cookies will never look as incredible as hers.  And, that’s okay with me.  I’m totally happy just baking and decorating, whatever the results.

That said, I really do love this year’s cutouts!!  Little a and I had way too much fun (and spent way too much time) transforming simple cookies into our own little works of art.  The table was bursting with royal icing, sparkling sugar, sprinkles, doo-dads and, of course, my (ahem) personal favorite…DISCO DUST.

We made lots of other cookies that I will share soon, and…we had a very special guest baker this year!  I won’t keep you in suspense long.  Promise.

“A”

Thought I’d share these sweet holiday mittens that I knitted as a gift for a special little someone.

I found the pattern in a vintage knitting book called Jack Frost Two Needle Mittens, Volume 56.  (Believe it or not, you can google this title and locate it on the internet.)  However, thumbless mitten patterns for babies are very easy to find, especially on Ravelry.  These were knitted in a worsted weight yarn, and there is a simple eyelet stitch worked around the wrist which allows you to to weave the ties through.

They were definitely a quick knit, but those pom-poms took a bit of doing.  Well worth the effort, though, ’cause I think they’re adorable.

Hope your holiday season is going smoothly and you’re not nearly as frazzled as I am.  I may need a small miracle ;-)

“A”

Vanilla Drop Sugar Cookies

3 sticks butter

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla

3 3/4 cups flour

1 tsp. baking soda

2 tsp. cream of tartar

1/2 tsp. salt

Cream together butter and sugar until light and fluffy.  Add eggs, one at a time, and mix well after each addition.  Mix in vanilla.  In a separate bowl, combine flour, baking soda, cream of tartar and salt.  Add, one third at a time, to butter mixture, mixing until blended after each addition.  Refrigerate dough until chilled, or overnight.

Drop by rounded teaspoonfuls into coarse sugar and place on parchment lined cookie sheet.  (I used a 1″ cookie scoop)

Bake at 375 degrees for 9 minutes, or until cookies appear set and very lightly golden on bottom.  Transfer to cooling rack.

Betcha can’t eat just one!

“A”