Monday, February 6, 2012

Hermit Cookies

These. Are. My. Favorite. Cookies.  Just sayin'  
Let's make some!

[almost] Everything you need.

Cream the butter and sugar, and add the egg! I do it by hand while making blender noises.

Hey don't judge!

Don't forget to add in the Milk and Vanilla.

In a different bowl, mix together the dry ingredients.  Smell those spices!

Whisk it instead of sifting... it's the easy way out. 

Mix the dry ingredients into the egg/sugar mixture.

Using a cookie scoop or spoon, scoop the dough into even balls. Dip in turbinato sugar, and lay out on a cookie sheet.


Eat!! They're best with milk. 

Hermit Cookies

1/2 cup Butter or Margarine, softened
3/4 cup packed Brown Sugar
1 egg
2 tablespoons Milk 
1 teaspoon Vanilla

1 1/2 cups All Purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/8 teaspoon Salt

Cream together Butter and Brown Sugar, blending until smooth.  Blend in the Egg, and then the Milk and Vanilla. In a separate bowl, whisk together Flour, Baking Soda, Salt and ground spices.  Slowly blend the dry ingredients into the wet and mix until combined. 

Scoop with a 1" cookie scoop, or spoon, and roll into balls. Dip in Turbinato Sugar for a pretty top. Bake in an oven preheated to 350, for 10-12 minutes, or until fragrant. 

Remove from pan, and cool on a wire rack. 

Eat them all at once!

Wednesday, January 25, 2012

Creamy Chicken Soup

Let me confess, I have a messy kitchen - a very messy kitchen. It's embarrassing. No, I won't show you pictures. Sorry, this one doesn't need to have pictures to have happened.  That's my whole story.

Tonight I overcame my messy kitchen and made this deliciousness.  It was quite good, and very simple to make.

Creamy Chicken Soup
3 Carrots, diced
1 whole Onion, chopped in bite size pieces
2 medium Chicken Breasts, cooked and chopped
1 cup Mushrooms, chopped
1 (16oz) can White Northern Beans
1 Bay Leaf
2 cups Chicken Stock (homemade or store bought)

Prepare ingredients as indicated above, then add all to a pot of chicken stock. Bring to a boil, then turn down heat to simmer while the veggies cook. They are done when carrots are soft and onions translucent.

Soup Base:
4 tbsp Butter
1/4 cup Flour
1 cup Milk

In a 3 quart pot, make a roux -  On medium heat melt butter, sift in flour and stir with a fork to combine. Let cook for just a minute, then whisk in milk until there are no lumps. Continue to stir this mixture for a bit until it begins to thicken up.  Pour in cooked veggies and cooked chicken.  Let simmer for about 10 minutes longer to let flavors meld.

Sunday, January 22, 2012

S'more D'Oeuvres

Happy Sunday!

Blogging necessaries... 

We had a great afternoon together.. The Hubs and I played Scrabble, and guess what! I won! Yeah! First time since we've been married. Booya. So proud of myself.

See "epoxy"? that's some of my handiwork.. made by adding the E and the Y to the "Pox". So excited about that.

So I had a little gem of an idea... great for a football party!  Yeah, I was at one of those today.

Get this stuff together... Fire up your stove. Poof!

Fancy pants. Serve them warm and people will call you queen.

I cut the giant marshmallows in half, in case you were wondering.

Monday, January 16, 2012

2 Years!

Hi Friends, Sorry it's been so long!  And by that I mean, I sorta ditched ya'all for several months... Life got busy! (not pregnant... I know that was your next question). What's up, 2012! (where are the hover cars and replicators?? get with it!)

I just wanted to shout it from the rooftops that we've been hitched for 2 years now!!

 January 16, 2010

... Now we just gotta get some of these printed. Yup. Still haven't done that.

Friday, September 23, 2011

Goat Cheese, Artichoke and Mushroom Bruschetta

So I went to a country music concert this evening, at the Hard Rock Cafe in Baltimore.. it was amazing!
The band that played is called MasonVixon, and one of my DH's best friends is the keyboardist, and I got to meet most of the rest of the band as well.  The show rocked my socks off.
Smell that? It's the smell of amazing. You can have some too.

See those ingredients? I don't do rocket science.  As you can see also, I don't shop at only one grocery store. You probably really wanted to know that, didn't you? Thanks for enduring... here's the good part.

Pile all those yummy things up, wait a little bit.

That's what I'm talking about. Yum!!

Goat Cheese, Artichoke & Mushroom Bruschetta
French bread
Marinated artichoke hearts 

Mushrooms (whichever kind is your favorite)
Goat cheese

Slice the garlic bread with angled strokes.  Brush both sides of each slice with Artichoke marinade, and toast until lightly crispy. When done, spread crushed garlic on top, lay thinly sliced mushrooms and bits of artichoke in a row. Sprinkle with goat cheese, and drizzle with a little more marinade.  Toast until golden.

Thursday, September 1, 2011

Blueberry Basil Crumble

I could try to make excuses and say that I haven't blogged because there was an earthquake, then there was a hurricane. Or because we had no power so the internet was down, or because I wasn't making anything interesting. Or maybe because I was busy painting my fingernails the nicest shade of grey.

The truth would be... I haven't blogged in a while because I've been watching too much Futurama and Star Trek. Yeah, I just might be one of those kids... I might also listen to country music? Question mark?

   {smell that? yum}

There, I've admitted to being a bit of a Trekkie, and liking country music all in one post! Glad I got that off my chest.


In case you couldn't guess, I've been on a basil kick. Everything with basil is good! Well, maybe except Green Tea... I wasn't a huge fan of that one.  Basil with Lime in water, Basil Iced Tea, Lime Basil cocktail, and this beauty!

There's a good chance you will do a happy dance when you take your first bite.  I did!  My dear Husband thought I had gone crazy.

Blueberry Basil Crumble (makes about 3-4 servings)
2 cups fresh or frozen Blueberries
1/2 cup Sugar
1 1/2 tablespoons Cornstarch
1 1/2 tablespoons Lemon Juice
1/2 teaspoon Lemon Zest
3/4 tablespoons finely chopped Basil
1/2 cup Quick Oats
3 tablespoons Flour
3 tablespoons Brown Sugar
2 tablespoons melted Butter
1/4 cup crushed Pecans (optional)

Preheat oven, or toaster oven to 350 °F. Pour blueberries in a medium sized bowl. If using frozen berries, soak them in room temperature water for a while (20 minutes or so) to thaw them, and drain. Mix blueberries with sugar, cornstarch, lemon juice, lemon zest, and finely chopped basil. Butter 2 small ramekins, or something with about a 2 1/2 cup capacity. Pour blueberry mixture into the buttered dish[s]. Mix together oats, flour, brown sugar, melted butter, and finely chopped pecans. Pour over the blueberries. Bake for about 15 minutes, or until golden brown and bubbling in the center. Check often.

Sunday, August 21, 2011

Making, Recently

Here are some shots of what I've been up to in my studio lately...  


 2 piece vase with fancy handles

Beer mugs... 

 Pretty pleased with my pulled handles...


A few different platter designs.

More throwing tomorrow!