Categotry Archives: cooking

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Stitching and Cookies, Week 3

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Categories: Christmas, cooking, cross stitch

This week I worked exclusively on my “Evergreen” piece.  It’s what called to me, so I listened, and stitched on it when I had time.  I finished the polar bear square and started/finished the fox square.  This fox is just way too cute.  He (she?) was a fun stitch.

Cookie recipe for this week … Rolo cookies.  What looks like an unassuming chocolate cookie has a surprise inside.  After making the dough, you wrap it around a Rolo candy.  The candy then melts inside as it bakes, which gives you a delicious bite of caramel and extra chocolate when you bite into it.  I drizzled mine with white chocolate for the wow factor.  Since you dip them in sugar before baking, you don’t have to do that, but you might want to use a sugar which has larger crystals (I think it’s called coarse/decorating sugar) so the tops sparkle a bit.  Oh, and you have to exhibit quite a bit of willpower, as you need to unwrap each Rolo candy before making the cookies.  If you sample too many, you will have to make your cookies without the candies inside.

ROLO COOKIES

2-1/2 cups flour

3/4 cup unsweetened cocoa

1 tsp. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 tsp. vanilla

2 eggs

Bag of Rolo candies  (product sizes have changed so much over the years, just get a large bag)

2 tbsp. sugar, in small bowl

Heat oven to 375.  Cream butter, sugar, and brown sugar until fluffy.  Add vanilla and eggs.  Measure flour, cocoa and baking soda into a bowl; blend well.  Add flour mixture; beat well.  For each cookie, with floured hands, shape about 1 tablespoonful of dough around 1 candy, covering completely.  Press one side of each ball into sugar.  Place, sugar side up, 2 inches apart on ungreased cookie sheets.  Bake for 7-10 minutes or until set and slightly cracked.  Cool 2 minutes; remove from cookie sheets.  Cool completely on wire rack.

*If you want to drizzle white chocolate over your cookies, I find that the white chocolate bars melt best.  Four ounces is just enough to cover all the cookies.  Put a sandwich bag in a tall glass, and pull the top of the bag over the edge of the glass.  Fill bag, take out of glass, and make a small cut in the corner of the bag.  Easy way to drizzle without getting out the pastry bag.

And to balance out all that cookie eating, I made spinach soup last night for dinner.  I realize for most, this will cause you to make a face, but realize this is coming from the girl who, when asked to draw her favorite food by her second grade teacher, drew spinach.  Here’s a picture of it, since it just looks so festive.  I won’t include the recipe, as something tells me there will not be great demand for it, but if you’re interested, let me know and I’ll make sure you have it.  Honestly, it was very delicious!

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Stitching and Cookies, Week 2

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Categories: Christmas, cooking, cross stitch

Not much to report here today, as this past week was the busiest December week yet.  Between concerts, rehearsals, and holiday gatherings, I hardly had a chance to stitch.  And unfortunately, what I was able to do ended up being stitches I’ll have to frog.  Somehow I made a mistake in my little Scandinavian tree, so I’ll have to do some ripping.  That didn’t sound very appealing, so I put it aside and worked on my “Woolly Winter Wall Hanging”.  This is not the best picture, as I was not going to drag out my still life studio box just to take one photo.  The snowman is almost finished and a tree has appeared.  I don’t like the arms, they’re kind of weird.  I only stitched one arm, but I am going to take out those stitches and make the arms more simplistic.

Woolly Winter Wall Hanging

And that about wraps up my stitching progress.

Moving on to cookies …

chocolate spritz cookies

CHOCOLATE SPRITZ COOKIES

1 cup sugar

1/2 cup butter, softened

1 egg

2 cups flour

2 tbsp. milk

2 oz. unsweetened chocolate, melted and cooled

Powdered sugar for dusting

Heat oven to 375.  In large bowl, combine sugar and butter; beat until light and fluffy.  Add egg; beat well.  Alternately add flour and milk to butter mixture, mixing until well combined.  Add cooled chocolate; blend well.  Fit cookie press with desired template.  Fill press with dough; press onto ungreased cookie sheets.  Bake at 375 for 5-7 minutes or until edges are light brown.  Immediately remove from cookie sheets; cool slightly.  Sprinkle with powdered sugar.

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Stitching and Cookies, Week 1

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Categories: Christmas, cooking, cross stitch

Holly’s Law says when you don’t put pressure on yourself to get a finish, you’ll get a finish.  (If you want to get up to speed on what I’m working on and why, click here.)  During my stitching time, I mostly worked on Brittercup Design’s “Mine!”  Here it is … so cute.

Mine!

I also put some stitches in on “Scandinavian Tree” by Scandinavian Stitches.

Scandinavian Tree

In the cookie department, I baked a batch of spice cookies.  I’ve been making these for almost twenty years … they are the perfect autumn/winter cookie, because of the molasses and fragrant spices.  They won’t be the most attention-getting cookies on your Christmas tray, but they are delicious and very addictive.

spice cookies

SPICE COOKIES

1-1/2 cups butter, softened

2 cups sugar

2 eggs

1/2 cup molasses

4 cups flour

4 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. each ground ginger and cloves

1 tsp. salt

Additional sugar

In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add molasses; mix well.  Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well.  Chill overnight.

Shape into 1/2-in. balls; roll in sugar.  Place 2 inches apart on ungreased baking sheets.  Bake at 375 for 6 minutes or until edges begin to brown.  Cool for 2 minutes before removing to a wire rack.  Yield:  about 20 dozen cookies.