Sticking to your resolution? You know, the one about eating better? Have you weaned your sweet tooth away from all that sugar? Having trouble staying on track? Then try these: Walnut Honey Drop Cookies.
1 stick of butter
3 tablespoons of sugar
1/2 cup honey
1 1/4 cup all-purpose flour
1/2 teaspoon cinnamon
Pinch of salt
1 teaspoon baking salt
A splash of vanilla
1/2 cup chopped walnuts
1/4 cup chocolate chips, your discretion
What to do:
Preheat oven to 325°. In a large bowl,, cream together first 4 ingredients. In another bowl, sift together remaining ingredients. Add in walnuts and chocolate chips (if you wish) and then incorporate flour mixture to creamed mixture.
Line two cookie sheets with parchment paper. Drop cookie dough by rounded teaspoonfuls two inches apart, as they will spread a little. Bake about 12 to 14 minutes. These cookies are soft and not overly sweet, but will satisfy that pesky sweet tooth. Made with above recipe,, these are 120 calories each. Decrease the walnuts and chocolate chips and, well, you’ll decrease the calories. Yields about 2 dozen.
The big football finale is on tomorrow- cannot call it the s/b words anymore, ’cause the NFL has them copywrited -copywritten, maybe? Whatever. I think I’ll make a big pot of beef chili to enjoy during the game. This morning I baked simple cupcakes, chocolate and soy free. I used a Duncan Hines Signature cake … Continue reading What Else Is There To Do?
I threw away, oh IDK, about two dozen tops to plastic lunch containers, before Christmas. They had no bottoms, you see? Where they went, who knows? So, as I prepared my salad for the day I scrounged and contemplated what to put it in for lunch at work. Voila! Eureka! Serendipity! An antique Atlas pint … Continue reading Lunch Container
The big football finale is on tomorrow- cannot call it the s/b words anymore, ’cause the NFL has them copywrited -copywritten, maybe? Whatever. I think I’ll make a big pot of beef chili to enjoy during the game.
This morning I baked simple cupcakes, chocolate and soy free. I used a Duncan Hines Signature cake mix and old fashioned chocolate buttercream, with both vanilla and rum extract. It’s cold, rainy and February; what else is there to do, but bake?
I used regular, paper baking cup liners in one pan and silicone liners in the other. The cupcakes were filled with the same amount of batter, but the cupcakes in the paper liners turned out with flatter tops and higher. The silicone cupcakes baked up with domed tops, but not as big as the others. Hmmmm…. go figure.
Hope these stay around long enough for the big game.
I threw away, oh IDK, about two dozen tops to plastic lunch containers, before Christmas. They had no bottoms, you see? Where they went, who knows? So, as I prepared my salad for the day I scrounged and contemplated what to put it in for lunch at work. Voila! Eureka! Serendipity! An antique Atlas pint jar to the rescue.
Blessings from the Exile’s Kitchen for a Happy New Year.
In a 3 quart pot, stir together first 6 ingredients over medium high heat. Bring to a boil that cannot be stirred down and cook to a softball stage. At this point add in cherries and pecans. Remove from heat and beat the heck out of it. When the fudge begins to loose its luster and some of it begins to crystallize on the sides of the pot, pour into an 8×8 pan lined with parchment and spritzed with cooking spray. Cool and cut into squares. This fudge is rich and creamy. Serve, of course, on a pretty dish.
Every year I am gobsmacked by the camellias growing in my farmhouse gardens. Frilly, bright, small. medium and large, they remind me of the dresses of girls ready for cotillion.
During the spring and summer, I fret over seed selection and getting the ground ready, then tending plants so I can get bouquets to market. These camellia arrangements come with none of the toil. It’s as if God says, “Here, Daughter, rest and enjoy.”
In a world explosively bitter and cold, not unlike this time of year, these flowers remind me that there is beauty in simple things if we would only look. They also remind us to be gentle, kind to each other.
My walk netted a bodacious bouquet.
Blessings from the Exile’s Kitchen at Flowers Proper.
I ran out of eggs and didn’t want to drive to town, so I tried an egg substitute. Using up last years sprinkles (you know, a few of this kind, a few of that kind-oh they don’t go bad, do they?), I made these eggless cake mix cookies.
1 box vanilla or white cake mix
2 egg substitutes (for each egg needed, do this:1 tablespoon water, 2 teaspoons baking powder, 2 teaspoons oil)
1/3 cup vegetable oil
1/2 tsp vanilla extract
1/4 cup water
1/2 cup white chocolate chips
A bowl of miscellaneous sprinkles
What to do:
Preheat oven to 350°. Line cookie sheets with parchment paper. In a small bowl, mix up the egg substitute, set aside. In a big mixer bowl dump in cake mix. Then add the next 5 ingredients and stir together. With a scoop, drop mounds of cookie dough into the bowl of sprinkles, one at a time, coating each cookie. Place a few inches apart on cookie sheet, as these cookies will spread. Bake until the tops crack open and the bottoms are slightly browned. Twelve minutes or so. Cool on wire racks. These cookies are very crisp and are great for dunking, if you are so inclined. Makes about 2 dozen.
Zinnia season is over. Collected spent flower have been drying on the kitchen table. One flower center produces hundreds of seeds. And one seed planted next spring will bring many blooms. It is a picture illustrated in John 12:24.
“Unless a seed falls to the ground and dies, it remains only a single seed. But if it dies, it produces many seeds.”
I know that there are those who hate candy corn. And those people are nuts. Which is what gets mixed with candy corn to make a mix that tastes like a Payday candy bar. In a bowl, mix two small bags of Brach’s candy corn or one big one and a small can of Planter’s cocktail peanuts. Serve up for movie night or the football game or in your child’s lunchbox. They will thank you. And you can say, “You’re welcome.”