Friday, November 29, 2013
...and now, I'm off to make all those things I was going to make last year until I became a one-woman- gingerbread-man-cinnamon-soap-factory-making machine....
Thursday, November 28, 2013
Posted by Christy Robbins at 12:00 AM
Wednesday, November 27, 2013
Gingerdoodles (or Snickersnaps) from Lauren...(original recipe found on bakergirl via A Year of Cookies)
Ingredients: 1/2 c.shortening,3/4 c.sugar,1 egg, 1 T. vanilla, 1 1/2 c. flour, 1/2 t. baking soda, 1/4 t. salt, 1 t. cream of tartar, 1 T cinnamon + 3 T. sugar for rolling cookies in
Instructions: Cream together shortening and sugar, add egg and vanilla and mix well. Add flour, baking soda, salt, and cream of tartar-mix and combine. Dough will becrumbly, but will come together when rolled into balls. Combine cin. and 3 T of sugar in bowl and set aside for rolling dough in.
Ingredients: 3/4 c. shortening, 1 c. sugar, 1/4 c. molasses, 1 egg, 2 c. flour, 2 t. baking soda, 1/4 t salt, 1 t. cinnamon, 1 t. cloves, 1 t. ginger, 1/4 c. sugar for rolling cookies in
Instructions: Cream together shortening and sugar, add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined. Put 1/4 cup sugar in a small bowl and set aside for rolling dough in.
Combining the Cookies: Preheat oven to 350°, grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and toss in granulated sugar. Roll a small amount of snickerdoodle dough in a ball and toss in cinnamon-sugar.
Place both doughs together and gently roll or squeeze together (it worked best if I kneaded the snickerdoodle dough in my hand a few times before rolling both doughs together since it's a thicker consistency).
Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.
Next up...Heather's Coconut Pecan Cookies
Ingredients: 1 c. brown sugar, 1 c. sugar, 1 c. butter (softened), 2 eggs, 1 t. vanilla, 1 1/2 c. flour, 1 t. salt, 1 t. baking soda, 1 1/2 c. uncooked oats, 2 c. coconut, 1 c. nuts (chopped)
Instructions: Cream butter and sugar. Beat in eggs and vanilla. Sift dry ingredients and add everything else. Chill and drop onto greased cookie sheet and bake 9 min at 350.
Tuesday, November 26, 2013
Monday, November 25, 2013
katrina's blog I had to try them out. For the gingerbread, I actually found a tube thanks to my pal Heather in the grocery store. It really was delicious, but I also have a recipe that is really good for when I'm not feeling so lazy. Here it is, they are a soft version. Once you bake them up, just 'ice' one side with marshmallow fluff, and the other with melted chocolate (I just nuked some milk chocolate chips in the microwave for a minute and stirred until it was melted).
Sunday, November 24, 2013
here. Stay tuned, lots more Santa details to come. :O)
Friday, November 22, 2013
For the innards...
I made these aprons over the summer. I wanted them to match the tins. I went back and fourth with monogramming, but since I wasn't sure who all might enjoy coming....I decided to keep it more basic. Here is the tutorial for putting these aprons together.
Thursday, November 21, 2013
Wednesday, November 20, 2013
All you need is ribbon (I used some that is about 3/4 inch thing), a thinner/matching piece for the center (if you aren't using a button, you tie a little knot and either glue it down or sew it down). Wire/thread or glue for the middle to hold it together, and a match or fire to heat the edges of the ribbon so it won't fray, scissors, and glue.