Sunday was the fantastic! I made some cookies for MrP's golfing excursion (which as it turned out were just out of the oven when he left, so he didn't get to try a solid one until he got home - he did try a melty fresh one within seconds, but it was a mess.) The last batch of cookies I'd made were Oatmeal Chocolate Chip with my grandma's recipe (my favorite!) MrP insisted that his faves were from the old red Betty Crocker cookbook, so I gave these a go for him.
The trick I discovered about making cookies (since it's just the two of us) is to freeze most of the dough in ready to bake drops. This allows for a few fresh cookies for our bellies and about 30 bake ready cookies. Unfortunately, I'm not so much a fan of cookies as the dough, so a few often disappear whilst in the freezer. (I blame it on the cat!) Here's my one Tablespoon cookie dough drops:
And the two Tablespoon cookies:
Ohhhh...you noticed my little watermark?! Well I discovered that Karen Giron sells them when I was looking up the Sweet Sunday Sketch, so I had her whip one up - well technically, two. One in white, one in cocoa!
Speaking of the Sweet Sunday Sketch (#26), I managed to complete a record 7 cards yesterday. That's right, SEVEN!
I knew it was going to be a busy week and that I wouldn't have time to do as much card making as I'd like, so I thought I'd have a bit of a reserve =)
So this was the sketch:
And my interpretation (I stuck pretty close, using my all time fave DSP):
Stamps: Thoughts & Prayers
Paper: Spring Silhouettes DSP, Wild Wasabi, Soft Sky
Ink: Wild Wasabi, Soft Sky
Accessories: Diamond Bazzil Brads
The second card is another version of yesterday's card with the embossing bumps out and a few adjustments.
Stamps: Thank You Kindly
Paper: Ginger Blossom DSP, River Rock, Groovy Guava, Ruby Red
Ink: Ruby Red
Accessories: Scor Pal, River Rock Grosgrain Ribbon
Finally, I leave you with MrP's "fave" cookies recipe...as if you don't already have it! =)
Chocolate Chip Cookies
as seen in Betty Crocker Cookbook
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)
1. Heat oven to 375ºF.
2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.