Changed My Mind, Again. Had To Revisit A Recipe

    Last December I made gingerbread cookies.  When I made those cookies I did not enjoy the process of making them because I had to mix the dough by hand and it was difficult.  I also used a recipe that made a lot of cookies (Pioneer Woman, Ree Drummond's recipe).  I swore I would never make gingerbread cookies again and I even went so far as to throw away my cookie cutter.  But I really enjoyed the taste of the cookies and after thinking about it, I knew I would be making more gingerbread cookies.

   So this year I made the decision to buy a stand mixer (it was on sale and I love it) to help with the mixing of the dough.  I did some research and found a smaller cookie recipe.  And I got a new gingerbread man cookie cutter.

    I found this recipe on youtube The Stay At Home Chef Gingerbread Cookie Recipe.  The description below the video has a link to the written recipe at their blog but the video is nice because she also gives baking tips.

    I made gingerbread cookies yesterday.  It was an easy recipe to make and the stand mixer worked great.  I was really happy with the cookie dough I made and it yielded 15 cookies.  I did not have any dough left over.  It was all used.  I made some men, some hearts, and two round cookies with leftover dough.  I can't wait to try them and let you know how tasty they are.  The unfrosted cookies are now in the freezer waiting for a special birthday in November.

   This recipe made just enough cookies for me, but it would be easy to double it.  The stand mixer made the process effortless.

   I didn't take any pictures of the cookies because they were so dull looking with no decorations on them.  Just brown cookies.  But I hope they will taste great.

All The Colors

   I started another colorful crochet blanket this past week.  It's a ripple afghan.  This is a super simple pattern I got from a Mary Maxim Booklet called The Best of Mary Maxim Ripple Afghan Book.  I found that pattern booklet on Amazon.  The booklet has about 10 beginner to intermediate ripple afghan patterns in it.  I chose the classic ripple pattern.  I love the sharp peaks and valleys.  It's made with single crochet and I'm using tons of color in it.  Each row takes me about 25 minutes.  I'm adding whatever color wherever and however many rows I want.  I will be keeping track of the colors I use and in which order and I'll publish that list when I finish the entire afghan, just in case someone is interested.  This afghan will be made with all Knitpicks Acrylic Brava Worsted.  This is the beginning.

    Consulting my project list, I see it's time to start birthday sewing.  DD's birthday is in November and I want to make her a couple of things.  I will start those this next weekend.  I'm planning two projects, one will take a couple of hours to make and the second one will take about double that time.  I don't mind making things for DD, she is completely worthy of any homemade items.  She uses whatever I make for her and always takes time to tell everyone that it is handmade by her Mom.   So no photos of these projects until they are gifted.

      I'm also planning to make to make DD a birthday cake this year.  I stated a tradition several years ago and I would make a rum cake for her birthday each year.  She loves the cake and it is so easy to make.  I skipped last year because I didn't feel up to it, but I'm making one this year and I even bought the rum already.  I had to get the rum first because it's usually that last ingredient I think of and I end up having to make a special trip to the liquor store because I only go into the liquor store to get rum for this cake every couple of  years.

   After secret sewing is done I will get started on my souvenir fabric tote bag projects using the fabrics I purchased in Hawaii.  Here is a picture of the pieces all cut out.  Yeah.  I don't know why it took me so long to start these.  I can't wait to use them.   I'm using Crafty Gemini's Must Have Tote Bag Pattern with the only difference being I'm using two fabrics for the tote bag instead of one.  This tote bag pattern is the best.  I have been using it for years.  It costs three dollars and you get a picture tutorial and a link to a video tutorial.  Thank you, Vanessa.

   

I Love This Fabric

   I mentioned that I bought a fat quarter bundle of Bake Sale by Riley Blake.  Well, I actually ordered two of them, even though I didn't know what all the fabrics looked like, I fell in love with the background colors and some of the obvious designs, like the gingham.  The other designs include flowers, mixing bowls, cake stands, recipes, cherries, and some stylized dotty fabrics. I took pictures of all the color groups and fabrics in it.  I had to share. 

This fat quarter has two color designs on it.  I had never seen that before.  So fun.

More colors.

    Some of these fabrics will end up as hanging dish towel toppers because, hello, kitchen scheme.  I don't know where the rest will be used but these fabrics will be used carefully and thoughtfully because I am in love with this collection.

Holiday Lemon Bars

  I don't do a lot of baking from scratch but this recipe always turns out great and it's really easy to make.  I wanted to share it with you.  I have not seen a lemon bar recipe that uses nuts in it and they really add a lot of flavor.

Lemon Bars

Crust 
1 cup butter; softened
1/2 cup powedered sugar
2 cups flour

Filling
4 large eggs
2 cups of sugar
1 tablespoon flour
1/2 teaspoon baking powder
1/3 cup fresh lemon juice (3 or 4 regular size lemons)
1 cup finely chopped pecans

To make the crust cream 1 cup butter and 1/2 cup powdered sugar.  Gradually stir in 2 cups flour until blended.  Pat over the bottom of an ungreased 9 x 13 x 2 inch baking pan.  Bake in a preheated 325 degree oven for 15 minutes.

While the crust is baking, make the filling by at once, beating 4 large eggs slightly with a fork; add 2 cups of sugar, 1 tablespoon flour, and 1/2 teaspoon baking powder.  Add 1/3 cup lemon juice, and 1 cup finely chopped pecans.  Stir (do not beat) until well mixed.  Pour over warm crust.  Return to oven and bake 45 minutes or until lightly browned.  Loosen edges and let cool.  Then cut bars and remove.  Freezes well.

Here's a picture of the lemon bars I made from this recipe on Christmas Eve.