Toffee Squares - Cookie Recipe

For today, I wanted to share my absolute favorite Christmas Cookie recipe.  My mom has been making these cookies since I was little.  Not only are these my favorite, but they're my aunts favorite of mom's cookies as well.

TOFFEE SQUARES

1 cup Butter
1 Egg Yolk
2 cups Flour
1/2 cup Chopped Nuts
1 cup Brown Sugar packed (dark brown sugar is best)
1 teaspoon Vanilla
1 - 6 ounce package of Chocolate Chips melted

Cream butter and sugar.  Blend in egg yolk and vanilla.  Add flour and mix well.  Spread in greased 15 X 10 inch jelly roll pan.  Bake in moderate oven, 350 degrees for 15 to 20 minutes.  Remove from oven and immediately spread with melted chocolate and nuts.  Cut into 24 squares.

Enjoy!

Trash To Treasure - Repurposed Junk

I really have to start taking photos before I start a "trash to treasure" project.  There is just a huge difference between what I start with and what I end up with.

As my long time readers know, I love flea markets.  I also love junk stores, garage sales and resale shops.  One never knows what little treasure might be hiding in the shadows waiting for me to come along and re-purpose it!

This was the most ugly tealight holder I've ever seen.  But I saw potential!  Note to self:  MUST REMEMBER TO TAKE PHOTOS BEFOREHAND!!!



Just look at my little Cottage Teapot now!  I painted it pink, added flowers and glitter and now it would be the prettiest little centerpiece in a cottage style kitchen!

Here's another of my re-purposed objects:



Again, this was ugly as sin!  It was a music box but the music didn't work.  The cage was wood & broken and the bird was red, black and white.  Not anymore.  My Cottage Birdcage is now white, the bird is pink, white and blue and I've adorned it with flowers & glitter.  It's like night and day!

Friday is garage sale day and Sunday is a huge flea market so I expect to find something that I can alter from junk to pretty!

In other news, mom & I have started on some July 4th things.  These are mom's little USA Heart Ornaments:



Aren't they sweet? I love the 4th of July!  I'll be at mom's tomorrow and Friday and hopefully will finish up on a few of the patriotic do-dads that I started on.

In the meantime, I've been working on my "Spring Song" Mixed Media Art Quilt:



I'll be adding a little nest with eggs to the bottom right-hand corner.  It will also get just a twinge of glitter.  I have one more sewn up to stitch on and I plan to sew up a few more next week.  I will be writing some tutorials on doing Mixed Media Art Quilts.  How to layer fabrics, how to embellish and what you can embellish with (just about anything) and so on.  It's really not all that different from Crazy Quilting.  Just no seams to cover.  Anyway be sure to stop back for those articles.

Let's see, what else did I do today?  Oh, galletas pour mi padre!  Sorry, just practicing the little bit of Spanish that I know.  I made some Chocolate Chip Sugar Cookies for my dad:



You can find the recipe here if you would like to try them.

Before I head out for the day, please drop me an email if you would like to be added to my mailing list for our upcoming Kitty & Me Designs newsletter.  I'll add you to the list right away and send you a coupon for free shipping.

That's for today everyone!  Have a great evening!

Chocolate Orange Shortbread Cookie Recipe

I've kept myself quite busy today!  Ran errands, stopped at a garage sale (will share those treasures tomorrow), been doing laundry and made some cookies:



Here's the recipe:

CHOCOLATE ORANGE SHORTBREAD COOKIES

1 pound salted butter
1 cup powdered sugar
1/2 cup cocoa powder
2 teaspoons vanilla
grated rind of 1 medium orange
4 cups + 2 tablespoons flour
1 bag mini Chocolate chips.

Mix butter & powdered sugar together.  Add vanilla & orange rind.  Add cocoa powder.  Add flour 1 cup at a time.  Add mini chips.  Mix well.

Roll into 1 inch balls and place on cookie sheet (I use Parchment Paper on my baking sheets).  Press with a glass dipped in sugar.  Add pretty sprinkles.  Press again with glass dipped in sugar.

Bake at 350 for 15 minutes or until done. 

Heaven help me!  These just melt in your mouth!

In other news, I've been stitching on a few small Crazy Quilt blocks.  These 2 are ready for sewing together:



And this is what I'm stitching on now:



These will be 6 inch ornaments. 

Finally for today, I thought I'd share my mom's latest projects with you:







These are crayon tinted, embroidered and beaded! 

Tomorrow we have a nice Flea Market to go to.  Oh, how I love my flea markets!  Scott & I will pick mom up around 8 am and we'll head up there in hopes of finding some nice vintage treasures. 

See ya tomorrow!

Gingerbread Cookies & Chocolate Shortbread Cookies

Well, I think I'm just about done making Christmas cookies. I may do a pan of Peanut Butter bars over the weekend but then I think that'll be it. I plan to spend some extra time just stitching and playing with my stash.

I thought I would share 2 more recipes with you today. Gingerbread Cookies & Chocolate Shortbread Cookies:



I drizzled melted white almond bark on both, added red & green sprinkles to the Gingerbread and pink coconut to the Chocolate Shortbread.

Gingerbread

1 cup White Sugar
1/2 teaspoon ground Ginger
1 teaspoon ground Nutmeg
1 1/2 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/2 teaspoon salt
1 1/2 teaspoons Baking Soda
1 cup Butter, melted
1/2 cup Evaporated Milk
1 cup unsulfured Molasses
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
5 cups unbleached all-purpose Flour

Preheat oven to 375 degrees. Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda. Stir in the melted butter, evaporated milk, molasses, vanilla and lemon extracts. Mix well.
Add the flour, 1 cup at a time. The dough should be stiff enough to handle without it sticking to fingers. An extra 1/2 cup flour can be added if dough is too sticky.
Roll dough 1/4 inch think and cut with cookie cutters. Bake for 10 - 12 minutes.

As you can see in the photo, I made bars out of these. I rolled the dough onto a parchment paper lined cookie sheet and baked for about 25 - 30 minutes. You'll have to watch them because baking time differs from oven to oven. The dough should spring back in the center when you touch it. That's how you'll know when they're done. You should only need a single recipe of this dough to make bar cookies.

Usually, I make Gingerbread Kitties. I use a kitty cookie cutter and then decorate them. I didn't feel up to that this year but the bar cookies came out quite well!

Chocolate Shortbread

1 cup Butter
1 1/2 cups all-purpose Flour
2/3 cup Powdered Sugar
1/3 cup Baking Cocoa
Dash Salt

Cream butter & powdered sugar. Add salt and Cocoa. Mix well then add flour. Oven temp: 350 degrees.

I did the bar cookies with these as well but needed a double recipe to fill the pan. Baking time again for bars is about 25 minutes.

I'm not feeling well at the moment. I think I need to move around some. I'll leave you with an update on Block #2 of my Garden Crazy Quilt:



Oh, one last thing for today. If you'd like to see some real vintage Glitter Houses, hip-hop over to Freda's blog and take a peek! She has a lovely new Glitter House in today's post but be sure to scroll down a bit to see her vintage houses.

Shortbread Cookie Recipe

Judy asked me if I would share my recipe for Shortbread Cookies. I'm very happy to do that!

Shortbread is one of the most versatile of all cookies. There are only a few ingredients and it's a rather plain cookie so it lends itself to all sorts of variations. It also holds it's shape well so it's perfect for cutout cookies, bar cookies, refrigerator cookies and so on.

Here is the basic recipe for Shortbread:

2 cups Salted Butter
2 cups Powdered Sugar
4 teaspoons Vanilla
4 cups Flour

Cream butter & sugar. Add vanilla. Mix well. Stir in the flour, 1 cup at a time.

This is a vary stiff dough. It may seem a bit dry at first so keep mixing until it holds together. This recipe is also easy to cut in 1/2.

To the batch I made today, I added 1 12-ounce bag of mini Chocolate Chips.

The oven temp. should be 350 degrees. Baking time will vary depending on how you choose to do these.

I rolled my dough onto a parchment paper lined baking sheet:



The baking time for this variation is about 35 minutes. If you use cookie cutters or roll into balls, the time of course is much less. I want to say about 10 - 12 minutes but you'll have to use your own judgement. It's been awhile since I've made them that way.

Once baked, I let the pan cool for a few minutes:



I want to say about 10 minutes. You'll have cut them while still warm:



I have a plastic ruler that I bought just for baking. It's about 1 1/4 inches wide so I use that to make my squares all the same size.

Finally, once the pan is completely cooled off, I drizzle with melted chocolate and add sprinkles:



Aren't they pretty? My father and even my husband love these! And I confess, I do like a shortbread cookie on occasion. They're buttery and melt in your mouth:



Well, that's Shortbread 101! It really is an easy cookie to make. If you decide to try it as bar cookies, you will need to do the whole recipe but if you want to do cutouts, you may prefer to do a 1/2 recipe first. The whole recipe makes quite a bit!

And speaking of cookies, if you haven't entered the drawing for my Mason Jar filled with Christmas Tea Cookies, please hop over to this post for more details.

Happy Sunday everyone!

Chocolate Sugar Cookies & Thanksgiving Greetings!

I got home from mom's yesterday and I just had to play with my Kitchenaid. I whipped up a batch of Chocolate Sugar Cookies:



My dad loves these and although Scott isn't much for sweets, he too is quite fond of these cookies. Here's the recipe:

Chocolate Sugar Cookies

1 cup Sugar
1 cup Butter
1 teaspoon Vanilla
1 Egg
1/2 teaspoon Baking Soda
1/3 cup Cocoa
2 cups Flour
1 bag Semi-Sweet Mini Chocolate Chips

Cream butter & sugar. Add baking soda & cocoa. Mix well. Add egg & vanilla. Add flour and mix well then finally add the bag of chips.

Drop by teaspoon full on baking sheet. Flatten with bottom of glass dipped in sugar. I then add seasonal sprinkles! Also, I bake my cookies on Parchment Paper. It helps them to bake more evenly.

Bake at 350 degrees for about 8 minutes or until cookies are done but not brown.

I'd love to play with my new toy a little more but I'm toast for today now. I'll be taking my bath shortly and laying on my bed with my remote control and the new issue of Artful Blogging. Of course Nightmare, my little guardian, will be hogging the blankets!

I also thought you would enjoy seeing my handmade Thanksgiving cards:



You may want to click on the picture to see them up close. They're very glittery!

I have some new projects rolling around in my mind. I try to keep myself busy in hopes of keeping my mind off of how I feel. I still don't have my head all together yet. I can't do things as quickly as I used to. And I can't seem to organize things well yet. I'm assured that it will all come back in time but for now, it's a little frustrating.

I'm off to fold a load of laundry and put dinner together. We have left-over taco salad for tonight. Scott told me that taco salad was "border-line" cooking. Ha! I said no way! It's browning a package of ground beef and mixing in a jar of mild Pace Picante sauce!

BTW - I'm a little behind on my email. I plan to have that caught up by the end of the weekend. If you're waiting to hear back from me, please hang in there. I'll be replying very soon.

Altered Cookies

It seems that all sorts of things are being "altered" these days. One of the easiest things to alter is a basic cookie recipe:



This recipe for Drop Sugar Cookies is the recipe I sent in to Just Cross Stitch this year to go with my ornament design:

1 cup sugar
1 cup butter
1 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
2 1/3 cups flour
1 bag mini chocolate chips

Cream butter & sugar. Add vanilla, egg & baking soda. Mix well and add flour. Add mini chocolate chips. Roll into 1 1/2 inch balls, flatten with a glass dipped in sugar. Bake at 350 degrees until light golden brown.

I altered this recipe by adding the zest of 1 large orange, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg.

I've made this cookie recipe many, many ways and will share my "alterations" as I make them again. Give these a try. They are really good!

Be sure to visit my Boutique!