July 23, 2012 · 8:32 pm
Yum Yum Yum!!!! Kelly and I found this recipe on Pinterest and since we happened to have the three ingredients lying around, we thought, “Why not??!! The kids will love them…”
Trix Crispy Treats
Melt butter in a large pot. Add marshmallows and melt. Add cereal and coat with melted marshmallows. Place mix in a large 9×11 dish and let cool. Cut and serve!
June 25, 2012 · 3:51 pm
I finally locked in a date with Rochelle and Melissa to host a joint 31 and NYR party. The invitations went out, the menu was set, and the RSVP’s started coming in. We were very excited. Little did I know that Tropical Storm Debbie was inviting herself too. We decided not to cancel and through the tornado warnings, power outages, the crazy amounts of flooding, terrible rains and winds 11 of my beautiful friends still came on over. We drank Champagne while Melissa gave us facials, browsed through the 31 catalog, and just had a wonderful evening spending time together. The big food hit of the evening was the Cookie Dough Dip, be on the lookout for recipe to follow….
Melissa setting up for facials!
Cookie Dough Dip w Chocolate Graham Crackers
Catie getting a hand scrub…
Rochelle, Amanda, and Karen
Erica and Jenn
Johanna looking at the 31 catalog
Filed under Random
Tagged as Cookies
April 8, 2011 · 11:09 pm
This recipe comes from the Gasparilla Cookbook. You’ll see from the picture above that since I love chocolate, I decided “why not” and added chips to the second batch…. love them!
· ½ cup butter
· 1 cup sugar
· Rind of 2 oranges, grated
· 1 egg
· ½ cup orange juice
· 3 cups sifted flour
· ½ teaspoon cinnamon
· 4 teaspoons baking powder
Cream together butter, sugar, and orange rind. Gradually add lightly beaten egg, orangejuice, flour, cinnamon and baking powder. When dough is thoroughly mixed drop from a teaspoon onto an ungreasedcookie sheet. Bake in a 325 degree oven10-12 minutes until light brown. Yields approximately 6 dozen cookies.
December 24, 2010 · 4:23 pm
It’s Christmas Eve!!! So let’s throw a party!!!
Brandie, Laurence, baby Ryla, and Andy’s parents are all in town so this year we thought that we would have an “Eat Drink and be Merry” party. There was a ton of food, crafts for the kids, and yummy drinks for the adults; with children we had about 40 people. I wish that I had taken more photos…but I was having too much fun instead. The last one is Andy reading to Davy T was the Night Before Christmas, it is tradition that he reads it every year.
Getting ready for the party…
Look who’s here!!!…Courtney!!!
Decorating Gingerbread cookies…
December 6, 2010 · 3:25 am
Every year the Berkeley parents come together to say “Thank you” to the teachers and staff by having a Cookie Extravaganza.
The request is for volunteers to bake six dozen cookies and to make anything other than chocolate chip. So, we decided to make Oatmeal Scotchies. Of course I had to enlist my little chef to help me, he loves to cook and this is a perfect way for him to say “Thank you” to Mrs. Fruit, Ms. Michiel’s, and his other teachers….
- 1 cup unsalted butter chopped
- 3/4 cup sugar
- 3/4 cup brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups rolled oats (I use Quaker Old Fashioned, do not use instant)
- 1 package of butterscotch chips
Adjust oven rack to middle position and heat oven to 375 degrees.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs and vanilla; beat until well combined.
In a separate bowl combine flour, baking soda, salt and cinnamon. Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and butterscotch chips.
Drop the dough by heaped tablespoons onto ungreased baking sheet, leaving at least a 2 inch gap between each mound. Place one baking sheet at a time onto center rack of preheated 375 degree oven. For softer chewy cookies; bake until very lightly browned, about 7 to 8 minutes. For crisper cookies; bake until golden brown, about 9-10 minutes. Cool on a baking sheet for at least two minutes before transferring to a place to finish cooling.
(I found that in my oven the cookies were the best at around 8 1/2 minutes. )
Makes about 48 cookies.
To make bar Cookies: grease a 10×15 inch jelly roll pan. Spread cookie dough in prepared pan. Bake until light golden brown, about 18-22 minutes. Cool completely in pan on a wire rack before cutting into bars.
Store cookies in an airtight container at room temperature for up to one week. Cookies freeze well.