Saturday, December 11, 2010


Thursday, December 9, 2010

Cute Hair

Fire place Mantle

Tuesday, December 7, 2010

Christmas crafts

Tuesday, October 12, 2010

Jenny what do you think of these for a craft at Snowbird?

Thursday, September 9, 2010


spooky tree

Pinecone wreath

I so want to make this Pinecone wreath for Fall!

Wednesday, September 1, 2010

Friday, August 27, 2010

Fall/Halloween Ideas

Make Jack-o-lanters out of oranges, fill with fruit(raspberries) for each place setting

Fun Wreath HERE

Pumpkin Topiaries

Spuare Pumpkins

Caramel Apple Kit

Count Your Blessings Jar tHANKFUL JAR


Wednesday, July 28, 2010

Friday, July 23, 2010


Saturday, July 3, 2010

Sunday, June 20, 2010

Thursday, June 17, 2010

4th of july cake!!!

make it and love it, studio 5

Tuesday, June 15, 2010

Pork tenderloin Medallions w/cherry and raspberry Reduction

Tipsy Pots

Thursday, June 10, 2010

Make Your own Candy Bars

Recipes for Peanut butter cups, almond joy bars, and snickers bars

Wednesday, June 2, 2010

Fun Give Away

Tuesday, June 1, 2010

S'more Stuffed Brownies

Friday, May 21, 2010

Dress-up room

wall treatment

hallway signs

Thursday, May 20, 2010

cute hair and bows

Dress-up room idea

Tuesday, April 20, 2010

Fruit Pizza

2 (16 oz) Pillsbury sugar cookie dough roll
1 (8oz) package cream cheese
1/3 cup sugar
1/2 tsp vanilla extrac
t2 tsp lemon juice
For mine, I used:
Preheat oven to 325*.
Slice the cookie dough pretty thin,
trying to do it as thin as you can without it crumbling.
(I'm really not good with measurements)
Place onto a greased cookie sheet and bake for 7 - 8 minutes.Allow to cool.
In a seperate bowl, combine the cream cheese, sugar, vanilla, and lemon juice.
Mix until combined and creamy.
Spread onto cooled cookies.
You can go pretty liberal, there is enough cream cheese for all these babies!
Decorate with fruit as desired.

Tuesday, April 13, 2010

Oven Fried Chicken

Friday, April 9, 2010

wall art

2 chicken/sourdough bread

Chicken Pillows
1 tube crescent rolls1 (12.5 oz can) canned chicken4 oz. cream cheese, softenedCelery (optional)Green onion (optional)1 c. bread crumbsMelted butterChicken gravyPreheat oven to 425. Combine chicken, cream cheese, celery, and green onions. Mix together. Separate crescent rolls and fold into squares. In center of square place a heaping spoonful of chicken mixture. Pull together corners of crescent roll and pinch at top. Dip in melted butter then roll in bread crumbs. Bake for 10-12 minutes, watching carefully not to burn. Top with chicken gravy. *vonappetit!*

Rigatoni and parmesan crusted chicken
Rigatoni:2 c. rigatoni noodles1/2 jar Prego spaghetti sauce (any flavor)4 oz. cream cheese1/2 c. mozzarella cheesePreheat oven to 350. Cook noodles according package directions. Set aside, prepare sauce. In a saucepan, mix together the Prego spaghetti sauce with the cream cheese. Melt together until creamy. Pour over cooked rigatoni noodles in a 9x13 in baking pan and cover with cheese. Bake for 15-20 minutes until cheese is melted.Alternative serving option: add to sauce 1/2 lb. cooked hamburger with finely chopped cooked onion. Serve with salad and garlic bread.Parmesan Crusted Chicken:15-20 finely crushed Ritz Crackers3/4 c. grated parmesan cheese (often used for spaghetti or pizza, not to be confused with freshly grated parmesan)1 egg, scrambled4-5 boneless, skinless chicken breastsMix together the crackers and parmesan. Coat each chicken breast with the egg mixture. Place the chicken in the crumb mixture and coat each side. Pan fry on medium-high heat with 1-2 tbsp olive oil, turning over frequently to prevent burning on either side. Do not over cook and dry out. Chicken should be juicy and tender with a crispy crust. Serve with rigatoni and enjoy. *vonappetit!*


1 c. milk1 c. flour1 c. sugar1 pkg. yeast
Mix together. Let stand overnight in saucer covered non metallic container. Do not use metallic utensils or bowls. Place in refrigerator. Stir everyday for 3 days. Day 5 use for baking rolls and bread. 1 c. skim milk 1 c. all purpose flour
Add to sourdough starter, pour out 2 cups for bread recipe. Let remaining starter stand at room temperature until it bubbles before returning it to refrigerator.
Bread Recipe:1 c. milk1/2 c. butter1 fast yeast2 c. all purpose flour1/4 c. sugar2 tsp. salt3 egg whites, reserve small amount for later2 c. sourdough starter2 1/2 c. flour for soft dough
Heat milk and butter until melted. Mix together yeast, 2 cups of flour, sugar, and salt; add to warm milk and butter. Add eggs, starter, and remaining flour. Pour into bread maker or grease top; cover tightly. Refrigerate 2-24 hours until double in size. Place 1/2 dough into greased bread pan, cover, put into warm place 20-30 minutes until double. Brush tops with egg white. Bake at 375 degrees for 15 minutes or until brown.


1 pkg chocolate cake mix
3 eggs
1 pkg rolo candies
Preheat oven to 350*
Using a hand mixer, combine cake mix and egg in a mixing bowl.
Unwrap the Rolo candies. (Kim)
The cake/cookie dough will be sticky.
To avoid too much sticky-ness, I dropped the dough into sugar.
Then, I formed the dough into a flat circle.
Place the rolo in the center, and then covering the rolo with the cookie dough.
Make sure you don't have TOO much cookie dough.
You just want enough to cover the rolo.
Then, roll the ball in the sugar for a light coating.
Place on a cookie sheet.
I usually get about 20 cookies to a sheet.
That's the size they should be.
Bake for 10 minutes.
Remove to cookie rack for cooling.

Berry Cookie Cobbler
1 21 oz can apple pie filling
2 bags 12 oz frozen berry medley, thawed
1/3 cup sugar
1 1/2 tsp. cinnamon
1 tube sugar cookie dough
Preheat oven to 350*
In a bowl, combine the berries, apples and cinnamon and sugar.
Mix well.
Pour into a ungreased 9x13 pan.
I take the cookie dough a little at a time and flatten it and lay it over the berries.
That way it leaves a nice even layer over the berries.Bake in the over for 45 minutes.
Let it rest, but serve warm with ice cream.

oreo treats/chocolate eclairs

Oreo Delight35 Oreo cookies (1 whole pkg.)6 Tbsp. margarine, melted1 pkg. cream cheese, softened1/4 c. sugar2 Tbsp. milk1 (12 oz.) tub Cool Whip, thawed3 1/4 c. cold milk2 pkg. instant Jell-O pudding(she wasn't specific on this one, so I just did one vanilla and one chocolate)
Crush the entire package of oreo cookies.(It seems like such a if you must, go ahead and eat a cookie or two!)Make sure there aren't a bunch of big pieces.Next time I do it, I will probably use a food processor.In a bowl, combine the oreo and the margarine.Stir until coated.Press into the bottom of a 9x13 pan.Does not need to be greased.Place in the fridge for 15 minutes.In a seperate bowl, combine the cream cheese, milk and sugar.Once combined, fold in 1 1/4 cup cool whip.(this is where my recipe is different)Spread carefully over the oreo crust.(I like my cream cheese mixture better)
In another seperate bowl, combine the pudding and milk(my recipe is also different from this one, but I like hers's thicker!)(Maybe that's why my sister was giving me the eye!)Spread over cream cheese mixture.
Place in the fridge until you are ready to serve andtop with remaining cool whip.

Chocolate Eclairs
Chocolate Eclair Cake2 boxes graham crackers
(the recipe calls for 1 but the brand I got...I needed more.
I think that one box of the walmart ones would be enough
because those ones seem to be bigger.)3 1/2 cup milk2 small pkg instant vanilla pudding1 small tub cool whip, softened
In a lightly greased 9 x 13 pan, line with graham crackers
Mix pudding with milk. Beat at medium speed for 3 minutes the blend in cool whip.
Pour half over crackers, then add another layer of crackers.
Then add the rest of the pudding mix and top with crackers.
****my tip for the top layer...
Instead of leaving the crackers in a *4* square, break them down to a *2* square.
It will be the perfect size for cutting, and you can kinda see where they are broken
down under the frosting, kinda like a cutting guide.
My final picture isn't that pretty,
because I didn't break down my top layer.
Oh well, it all goes to the same place...right?
OK, where was I?
Oh yes.
Crackers, pudding, crackers, pudding, broken crackers...done.
Place in the fridge for AT LEAST 2 - 3 hours before serving.
The crackers will soften and make it easy(er) to cut through.
Before serving, you need to make the frosting.
I doesn't need to cool or anything, but you can top it,
then put the whole cake back in the fridge until you are ready to eat it!
6 tbsp cocoa
2 tbsp oil
2 tsp. vanilla
3 tbsp milk
3 tbsp soft margarine
2 tsp karo syrup
1 1/2 cup powdered sugar.
Mix together all ingredients until smooth.
Spread over cake.
(the karo syrup makes it shiny!)

mcdonalds buscuits

Them’s the biscuits served at America’s most popular stopfor breakfast, partners – simple to make and gosh darn tasty.Get yourself some Bisquick and buttermilk and crank up theoven for a clone that’s become one very frequent request.
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half ofthe melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30seconds, or until dough becomes elastic.
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4. Roll dough to about 3/4-inch thick and punch out biscuits usinga 3-inch cutter. Arrange the punched-out dough on an ungreasedbaking sheet, and bake for 10 to12 minutes or until the biscuitsare golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each onewith a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.

Thursday, April 1, 2010

Cupboard Door Picture Frames

This is so cute!

What a great idea!

This is so cute! Shelves made out of a folding closet door.

Wednesday, March 24, 2010

Monday, March 22, 2010

Easter Bunny Smore's Jar

7 ounces graham crackers
8 marshmallow peeps
1 1/2 cups easter colored M&M's
1/3 cup brown sugar
1Crush your graham crackers to crumbs.
2Layer 2/3 of crumbs on the bottom of a 1 quart jar.
3Place your bunnies standing up and facing out on inside of jar.
4Press them against the glass but don't squash them.
5Carefully spoon the remaining crumbs into the center of jar to support the bunnies, pressing down to keep snug.
6On the top of this, pour the Easter M&M's.
7Spoon the brown sugar over the top of the M&M's, gently pressing with a spoon.
8Attach a gift card that says:.
10Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut with a knife. Return the bits to mixture and mix well.
11Melt 1/2 cup butter and add 1 teaspoon of vanilla. Pour this over the dry ingredients and mix well.
12Pat into a greased 9x9-inch pan.
13Bake at 350°F for 15 minutes.
14Cool and cut into bars.
15***Optional--You can leave the bunnies whole and lay them on top of mixture to bake.

More Choco Cookies!!

Best Chocolate Chip Cookies1 T vanilla3 cubes butter (at room temp.)1 ¼ cup sugar1 ¼ cup brown sugar2 eggs1 tsp salt2 tsp baking soda4 cups flour1 bag chocolate chipsBlend butter, sugars, vanilla and eggs. Then add salt, soda, flour. Last chocolate chips. Bake at 350 degrees for about 12 minutes.
We love the cookie hot out of the oven. No one will eat them a day or two later. So, I usually make one batch and then roll the rest of the dough into balls and put them on a tray and freeze them. Then I put them all into a large ziplock in the freezer. Whenever someone wants cookies it is so easy to throw some on a cookie sheet and into the oven. Hot, yummy cookies with no mess!*Note: I usually let the cookies sit out for about 15 minutes to defrost a bit before putting them in the oven.


Friday, March 12, 2010

More Treats

Almond Lovers Chocolate Chip Cookies
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup brown sugar
3 oz Odense Pure Almond Paste (package is 6 oz, I just cut in right in half)
2 eggs
1 Tablespoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag chocolate chips
3/4 Cup chopped almonds (opt. I didn’t add them, but they would be great!)
1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined. Add in eggs and vanilla until well combined.
2. In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips. Mix until just combined. Scoop onto a silpat or parchment lined baking sheet with a medium cookie scoop. Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
about 3 dozen cookies

Smokin’ Mozzarella Balls
Vegetable oil for frying
8 oz container Fresh Mozzarella “Ciliegine” (cherry tomato size)
1/2 Cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 egg
2 teaspoons adobo sauce from can of chipotle peppers (add more if you like it spicy)
½ Cup Italian Bread Crumbs
¼ Cup Panko Bread Crumbs
¼ Cup fresh grated parmesan cheese
1 Cup of your favorite marinara or pasta sauce, warmed
1. Pour a couple inches of oil into a medium saucepan over medium heat. Bring to 350 degrees F. with an appropriate thermometer.
2. Drain liquid from mozzarella balls and pat dry with paper towels. Place flour, salt and pepper into medium size bowl. Place egg and adobo sauce into a second bowl; whisk to combine. Place bread crumbs and parmesan cheese into a 3rd bowl; mix to combine. Roll mozzarella into flour, then into eggs, then press into bread crumb mixture.
3. Carefully place 4-5 coated balls at a time into hot oil. Use a “spider” to constantly move them around in oil. Cook for 30-60 seconds or until golden. Transfer to a paper towel lined plate. Continue until all have been fried.
4. Place all balls onto a serving plate along with a bowl of marinara sauce. Serve warm.
4 servings

Wednesday, March 10, 2010

Friday, March 5, 2010

Tuesday, March 2, 2010

Chicken Tortellini stew

1 pound Chicken Breast, Cut Into Small Peices
5 ounces, weight Dried Cheese Tortellini
1 whole Large Russet Potato, Diced Large
1 clove Garlic, Crushed
¼ cups Flour
1 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Vegetable Oil
1 cup Chicken Broth
2 cups Water
½ teaspoons Dried Thyme
1 teaspoon Dried Rosemary
Preparation Instructions
1. Cut chicken into small pieces.
2. Place flour, salt and 1/2 teaspoon black pepper in a Ziploc bag, then place the chicken in the bag and shake to coat.
3. Heat vegetable oil in a large pot.
4. Once hot, add the chicken and flour mix and stir occasionally until the chicken has browned.
5. Once the chicken has browned, add the chicken broth.
6. Cut the potato into medium large chunks.
7. Add the potatoes to the pot.
8. Add the tortellini to the pot along with water, thyme, rosemary, remaining 1/2 teaspoon black pepper, garlic and salt to taste. Simmer for at least an hour, the longer the better. It would also be good in a crock pot.

Cupcakes I must make!

Pioneer Woman!

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 18
2 cups Sugar
2 cups All-purpose Flour
¼ teaspoons Salt
½ cups Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
2 sticks 1 Cup Butter
4 Tablespoons (heaping) Cocoa Powder
1 cup Water, Boiling
18 whole Hershey's Kisses, Unwrapped
Canned Pitted Cherries (optional)
8 ounces, weight Bittersweet Chocolate
1 cup Heavy Cream
6 Tablespoons Corn Syrup
2 teaspoons Vanilla Extract
Preparation Instructions
Preheat oven to 350 degrees. Spray 18 muffin cups with baking spray.
To make the cake batter, combine flour, sugar, and salt. Set aside.
In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat.
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down.
(Alternately, you can add 3 canned, pitted cherries to each muffin cup before adding the batter.)
Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy.
Dunk cupcakes in ganache. Allow to cool and set before serving.

Thursday, February 11, 2010

I REALLY want to make this walet...

But I dont think I would be able to do it... LOOK HOW CUTE!

{Perfect White Chocolate Chip cookies}

{Perfect White Chocolate Chip Cookies}
* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups white chocolate chips {I just use the whole bag- minus the hand full or two that I eat...I never measure out 2 cups!}
DIRECTIONS1. Preheat oven to 350 degrees F2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.3. Bake for about 10 minutes in the preheated oven.My personal notes:*I use two scoops {with a cookie scoop / cantaloupe scoop} per cookie.*I bake my cookies for 10 minutes exactly. The cookies right out of the oven will look strangely under baked and may not be brown on top, but let them set up for a little while and you'll see that they will finish "baking" a bit on the inside as they cool. This produces a cookie that stays soft, moist, and chewy for a few days. Just be sure to store them in an airtight container. You won't regret "under baking" them - I think it's the secret to baking cookies with the most perfect texture.

Wednesday, February 3, 2010

Cup O Cake

I {heart} U boards



Homemade Samoas (a.k.a. Caramel de-Lites)Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it. That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt
First, make the crust.Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.Let chocolate set completely before storing in an airtight container.
Makes 30 bar cookies.
Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Homemade Thin Mints
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.Reheat chocolate as needed to keep it smooth and easy to dip into.
Makes 3 1/2-4 dozen cookies.

Homemade Tagalongs (a.k.a. Peanut Butter Patties)Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp milk
Preheat oven to 350F.In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookieCool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Filling1 1/2 cups creamy peanut butter (natural or regular)3/4 cup confectioners’ sugar*generous pinch salt1/2 tsp vanilla extractabout 8-oz semisweet chocolate
In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

Tuesday, February 2, 2010

Crochet hearts

Homemade Oreos

Homemade Oreo Cookies
submitted by Melanie
Printable recipe here
For the Cookies:
1 package devil's food cake mix
2 eggs
1/2 - cup oil

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Cream Cheese Filling Recipe:
1/2 cup butter (1 stick)
1 block of cream cheese (8 oz)
3-4 cups - powdered sugar (depending on desired consistency)
1 - tsp vanilla extract
Cream butter and add cream cheese and mix well. Add powdered sugar slowly until you reach your desired consistency.

Wednesday, January 27, 2010

Shadow Box

Saturday, January 16, 2010

Thursday, January 7, 2010

White chocolate Popcorn