Black Magic Butter Dream Cookies and Christmas Gnomes ~

Who doesn't love Christmas cookies?  No one that's who.  And if you master the art of baking Christmas cookies you will always be in demand at holiday parties, social gatherings, and secret political coups.  But mostly you will reap the benefits from your own family's enjoyment and eager anticipation for your holiday cookie baking to begin.  This year I'm sharing one of my favorite Christmas cookie recipes which has the added bonus of being super easy to make!  So those of you who are not stronger bakers (and you know who you are) or even if you think nothing of whipping up a classic french Croquembouche you will find this cookie a nice addition to your Christmas cookie repertoire.

Black Magic Butter Dream Cookies
~ yield ~ 2 dozen

The recipe was given to my mom from a lady in her church.  She called it Black Magic Butter Dreams and they indeed melt in your mouth in a pretty dreamy way.  It's also a pretty quick recipe to make (although you need to chill the dough for a couple of hours) and it's a good all round additional to your holiday cookie plate. 

Ingredients:

1 cup (8 oz)  sweet butter (unsalted) room temperature (I like to use Kerry Gold Irish butter)

1/2 cup - sifted - powdered sugar (plus an additional powered sugar to garnish baked cookies)

1 tsp vanilla extract

 2 1/4 cups all purpose flour 

1/4 tsp salt

3/4 cup chopped walnuts (chop by hand as the irregular pieces create nice texture and crumb)

Steps:

1.  Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

2.  Using an electric mixer beat butter, 1/2 cup sifted powered sugar and vanilla at medium speed for 3 to 5 minutes (depending on how soft your butter is) or until light and fluffy. 

3.  Sift together flour and salt.  Using a wooden spoon stir flour mixture into butter mixture until fully incorporated.  Add walnuts and stir briefly until distributed evenly.

4.  Refrigerate cookie dough for 2 to 3 hours.  When dough is chilled use your hands to roll  into 1 inch balls and bake 15 minutes or until set and slightly brown.

5.  While cookies are still warm, roll in powered sugar.  When cool give them a second roll in powered sugar.  

I hope your family enjoys these as much as mine does.  I've seem similar recipes using pecans but I think walnuts are especially nice in Christmas cookies.  One of my favorite Christmas cookies of all is a walnut cookie recipe I shared many years ago called Festive Walnut Christmas Cookies.  This was a favorite cookie of my father's and I make them every year.  

It's Nice to be Gnome for the Holidays ~

In my last post I mentioned that I'm going crazy knitting gnomes!  This is the newest addition to my collection and I think he's a jolly addition to my Christmas decorations.  He's perched here on the edge of my Swedish advent calendar, which is only appropriate as gnomes (or tomte as they are known in Sweden) are a traditional part of Scandinavian folklore.  Apparently Tomte have been living in Scandinavia since the beginning of time.  They live in lofts or barns and wear bright-red caps and wooden clogs.  Rarely seen except for children and the family cat, he is a helpful guardian of the farm and livestock.  If you are missing a sock or something has been mysteriously moved then the tomte borrowed it.  But be wary because if you offend him he may play tricks or do something even more nefarious. On Christmas eve good children in Sweden climb to the barn loft in the countryside or their house attic if living in the city to leave a bowl of rice pudding with a lump of butter and a mug of beer for the tomte.  In the morning little gifts are tucked into their shoes and the bowl and the mug are empty, proof that the tomte was there!  I've always related more to my mother's tradition who is English but since my father's passing (he was Swedish and Norwegian) I've wanted to connect more to his part of my heritage.  And what could be a better way than bringing these whimsical tomtes into my home!

Particulars:  Gnome Pun Intended; designed by Sarah Schira (imagined landscapes); US 1 needles; mini skeins by Black Sheep Dyeworks (colorways cinnabar (red) and lettuce tonal (body) and scrap white yarn by Knitspot stranded with scrap silk mohair for the beard.  Finished gnome is 8" in height.  I did add a pretty bead to the tip of his hat which I think is a nice finishing touch.  To see my autumnal gnome see the post Sweater Weather and Gnome Spotting.  And to see the original project using the silk mohair used in the beard see the Northern Skies shawl post.  I must confess the knitspot yarn was knit into a fantastic project but it has yet to be photographed.  Someday!

We all love this newest addition to our holiday gnome family.  Especially Simcha.  

Until next time be well, love well and know that Steve, Simcha and I are wishing peace, happiness, and good tidings to all this Hanukkah, Christmas and throughout the New Year ahead. 

Knitspot 2018 Pairing Club and Bake Sale Cookies

I really love this cowl and Simcha does too!  It's the first of four projects in Anne Hanson's (Knitspot) 2018 Pairings Club. This club pairs food with knitting so how could I resist?  And I have always loved Anne's designs so it was an easy decision to join.  This first installment was inspired by Anne's love of sweet corn and her childhood memories of growing up on a working 10-acre farm upstate New York.  The Entrope yarn (spun to resemble handspun) beautifully captures the colors and texture of fresh sweet corn and was the perfect choice for this project.

The recipe that came paired with this project was a delicious corn chowder dish that was contributed by former chef, Katharine, who knows corn well as one should living in Ohio or really any part of rural America.  I'm looking forward to corn being back in season so that I can experience it at it's best.  I really didn't expect a vegetable to be the inspiration for this round but I'm glad that sweet corn was the featured food ingredient.  It brought back sweet memories of the summer that my family drove across country from California to Minnesota and we passed acre after acre of farmland.  The small family farms were the best.  They often had signs out front selling their produce to passers by and you could get out and wander through the fields.  Some of the best sweet corn that I've ever eaten was from those roadside farms.  When I look at this cowl I'll always think of corn and remember that wonderful summer vacation.

Although it's late Spring and starting to warm up I've had a few chances to wear this cowl on our morning hikes (I'm hard hearted and I've not given this cowl to Simcha). It's a bright and fun addition to my wardrobe. Worn with a long sleeve blouse and a vest it provides just enough warmth to my neck and chest to protect me from our chilly winds.  It's a DK weight yarn and the colorwork adds some heft too so it definitely keeps you warm, as you would expect from a rustic woolly accessory.  The gradient yarn has three main colors (light yellow, bright green, and a marled yellow and grey.  While some might not have been pleased that the marled color did not contrast well with the grey design I think that just added to the unique beauty of this piece.  I don't want something that looks "off the rack" that's why I knit.  It really is striking in person and I couldn't be happier with it.  I also have enough of both yarns left to make myself matching mitts which I will get around to at some point.  There was a coordinating hat design included but I thought this cowl with a matchy-matchy hat was not a look that would suit me.  If you look at Simcha and visualize him wearing a matching hat I think you'll see what I mean.

Particulars: Hectare Cowl, Anne Hanson's Pairings Club 2018 (Knitspot); US 5 & 7 needles; DK weight yarn, Feederbrook Farm (100% bluefaced Leicester wool; 260 yrds./100gms) and 1 skein Bare Naked Wools Kent DK colorway Tide Pool (60% merino wool/40% romney wool; 300 yrds/116 gms).  This is a fun and easy pattern to knit and I made no modifications whatsoever, except for the cast on.  For my cast on I used the Twisted German Cast On which is my favorite for stretchy edges.  My finished lightly blocked dimensions: 10" x 28."

Previous Anne Hanson patterns I've knit include Greenshadows Lace Scarf (blogged) and Pine and Ivy Lacy Shawl (Ravelry only).  For additional colorwork projects (include my tips) see Sunset Highway (sweater), Stranded in Toronto (hat), Osebury Rock (scarf) and Hebe (hat).


Bake Sale Cookies

After a long winter of baking breads and seasonal treats to share with friends and family I'm ready for Spring.  Spring is a time when I bake for myself and there's nothing I enjoy as much as a good crisp chocolate chip cookie.  I have a variety of recipes that I like but this is a favorite and I've made it many times over the years (case in point you can probably tell the pictures are from different batches!).  I hope you will enjoy these cookie as much as I do.

These are called Bake Sale Cookies because they make a large quantity and everyone loves them so it's a good and reliable recipe to turn to when you need to bake and share cookies.

Yield ~ 4 dozen good sized cookies ~

Ingredients:

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp salt
1 cup unsalted butter, room temperature
3/4 cup granulated (white) sugar
3/4 cup (packed) light brown sugar
1 tsp vanilla extract
2 large eggs, room temperature
2 cups (12 oz package) semi-sweet chocolate chips
1 cup chopped walnuts
1/2 cup dark or golden raisins
1/2 cup shredded (sweetened) coconut

Steps:

1.  Preheat oven to 375 degrees F. and cover baking sheet with parchment paper to prevent sticking.
2.  In a small bowl combine the flour, baking soda, and salt.  Set aside.
3.  In mixing bowl, cream butter, sugars, vanilla.  Add eggs one at a time and mix just until incorporated.
4.  Remove bowl from mixer.  Using a wooden spoon stir in flour mixture.  Add chocolate chips, walnuts, raisins, and coconut and stir until incorporated.
5.  Drop dough onto baking sheet by rounded tablespoonsful.  Baking 9-11 minutes or until golden brown.  Let cookies rest for 2 minutes before removing with spatula to wire racks to cool completely.

Adapted from cookie recipe in Parade magazine May 11, 2003.

Until next time be well and love well and be sure to sweeten your Spring with a gradient cowl and cookies! 

Winter Hat and Holiday Cookies

Do you see anything wrong with this picture?  Living in Southern California I don't have any snow balls to throw!  But I do have bath bombs that look remarkably like snow balls!  Yes?  If you live where it snows for sure you will want to throw snow balls.  Obviously.  And you certainly need a cute winter hat to do that.  But even if you don't live where it snows it's still fun to have a cute winter hat!

Long ago I lived in the midwest (Indiana) where it actually does snow.  I've made snow angels, thrown snow balls and slid my car off the road in a snow storm.  I can remember mornings scraping thick ice off my windshield, the magic of freshly fallen snow, snuggling under an electric blanket and drinking lots and lots of hot cocoa.  And I loved it all.  Except the part about sliding off the road.  In a year like this where there is virtually no winter at all in Southern California I particularly miss those times and how the holidays seemed so much more special with snow on the ground.

But you want to hear about the hat! This is a super fast and fun knit.  I purchased it as a mystery KAL kit.  I chose the main color (blue) and the designer picked the contrasting red and white colors.  I think she made a perfect choice and left to my own devices I'm not sure I would have done as well.  Lately I've seen a resurgence in color work popularity.  In particular there are some gorgeous color work yoke sweaters that are showing up online (I have the Sunset Highway Sweater on my needles).  Color work projects are a lot of fun but can be intimidating if you haven't tried it before.  If you are considering color work my advice would be to practice, practice, practice until you get comfortable knitting holding two yarn strands and are able to knit with an even tension.  There are a number of ways to hold the yarn but I prefer to hold the background color over my index finger with the pattern color over my middle finger.  You can find any number of free youtube videos demonstrating ways to hold the yarn.  Try out the various methods and see what works best for you.  And practice, practice practice.  Once you get the hang of it you will find that you can knit almost as fast in two colors as one.  Incidentally I have a super easy way to deal with floats that I'll share when I post my Sunset Highway sweater, which might be next month or next year depending on my fancy.

Particulars: Stranded in Toronto hat kit; designed by Cindy Garland (Raverly Group:Wild Prairie Knits); Stunning Strings Studios, Simply DK (purchased as a kit);  US 7 needles for both brim and the body.  I delayed beginning the decreases for 2 rows to give it a little extra length.  I love this yarn - very soft and warm - although as a single ply I'm not sure how well it will wear.   Previous color work projects that I've blogged include BaaBle Hat, Hebe Hat, and Osebury Scarf.

In case you are wondering the scarf that I'm wearing in the photos is my Good Vibes Shawl and the mittens are my Snowflake Fingerless Mitts.  Both get a lot of wear!

Holiday Cookies ~

The holidays are fast approaching and there are a million things that need doing.  I know that.  The house needs to be decorated, presents need to be purchased and wrapped, and everywhere you go you need to bring a dish or a dessert.  But in all that rush don't forget the quaint tradition of leaving a plate of cookies out for Santa on Christmas eve who surely deserves a treat.  And since I'm Santa in this household, ho ho ho, that means baking a cookie just for me.  And if I there is one cookie that I especially enjoy at Christmas it's the Nick of Time cookie and that's the recipe that I'm sharing with you.  Just in case there's a Santa in your household who likes cookies too.

I would describe this as a rustic cookie with a nice crunch that is chock full of cranberries, white chocolate and pecans.  In other words a typical American cookie.  Admittedly sweet, every bite tastes like a holiday party in my mouth.  I look forward to them once a year.  I hope you will enjoy them as much as I do.

Nick of Time Cookies
~ yield ~ 3 dozen cookies (4 inches across)

Ingredients:

1 cup very soft butter
1 cup packed light brown sugar
3/4 cup granulated sugar (I use super fine baking sugar)
1 tsp salt
2 tsp vanilla
Orange zest, from a large orange
1 large egg at room temperature
1/2 tsp baking soda
2 3/4 cups All purpose flour
1 1/2 cups white chocolate chips
1 1/2 cups dried organic cranberries, if whole roughly chopped
1 cup pecans, roughly chopped (I use elliot pecans)

Steps:

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.

2. Combine soft butter, sugars, salt, vanilla, and orange zest in a large mixing bowl.  Mix on medium  speed until well combined (mixing 3 to 5 minutes minimum).  Add egg and mix on low speed until fully incorporated, scraping bowl sides as needed.  Remove mixer from stand.

3.  In a separate bowl combine baking soda and flour.  Add flour mixture to wet ingredients and stir with spoon until just combined.  Stir in white chocolate chips, cranberries and pecans.

4.  Drop large tablespoon sized cookies onto parchment paper (slightly flatten with fingers or back of spoon).  Bake in preheated oven (350 degrees) for 12 to 14 minutes.  The edges should be set and just slightly brown on bottom but the tops should not be browned.  It's important not to over bake.  Remove cookies from the oven and allow to continue cooking on sheet for 5 minutes.  Remove to wire rack to finish cooling.  Store in air tight tin or freeze.

Slightly adapted from the original version of the King Arthur Flour recipe for Nick of Time cookies since renamed and modified as cranberry-orange white chocolate Drops.

Southern California Wildfires

I want to briefly address the wildfires that have been on the news. If you are not already aware we are having terrible wildfires raging in Southern California which are ferociously consuming our dry parched terrain and everything in its path.  So I've found it hard to feel jolly and in the Christmas spirit this year.  My heart is heavy thinking of all the brave fire fighters on the front lines, poor terrified animals, and of course families who loose everything.   A sobering reminder how quickly events can happen that forever change our lives.  With regard to the Thomas fire at this time it looks like my sister's home (in the foothills of Carpinteria) will be spared but my parent's home (in the foothills of Santa Barbara) has just been moved into mandatory evacuation status.  Even the newscasters are asking for prayers for a break in the weather.  The red flag warnings continue throughout the region and there is no rain in the forecast.

Until next time be well, love well, and Happy Hanukkah and Merry Christmas to all who celebrate and remember to grab hold and hug all your loved ones.

Macadamia Nut Cookie Recipe and Dotted Rays

There are certain events and foods that you encounter in this world that are so unique that you remember forever where you were when you experienced it.  And that is how it was for me when I first tasted macadamia and white chocolate cookies in my early 30s while living in the Midwest. Before then I had not been a fan of white chocolate and if I had not receive those cookies as a gift that probably would have continued to be the case.  But ever since my first bite of this delightful combination I've been a huge fan.

Finding the right recipe to repeat that taste sensation however proved elusive. What I wanted was a cookie that emphasized the macadamia nut, wasn't too sweet, and also wasn't in proportions to feed an army. Having been disappointed in recipes I've tried in the past I decided to come up with a recipe myself.  The result I'm happy to report is a crispy cookie with a slightly chewing texture that isn't too sweet that I absolutely love.

The reason cookies are on my mind (and the impetus for this recipe) is the long flight we are facing for our upcoming trip to Israel.  After researching how to survive a long flight (as knitting is not allowed) I decided to pack a picnic basket to help us pass the time more enjoyably.  Because while our airline is know for it's excellent security it is not known for its delectable cuisine.  To say I found that piece of information disappointing is an understatement. However, I have chosen to rise above it. Now despite the probable discomfort, boredom, and length of the journey I know that I will have wonderful cookies and other tasty treats squirreled away.   I feel happier already.  And I hope after you try these cookies you will feel happier too.

Macadamia Nut Cookies ~

~yield~ 2 dozen good sized cookies

Ingredients:

5 oz. (10 Tbs.) unsweetened butter, softened
1/2 cup white granular sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1 1/2 cups All Purpose Flour
1 tsp. baking soda
1/4 tsp. salt
1 cup macadamia nuts (I used dry roasted with sea salt), coarsely chopped
1/2 cup white chocolate chips
1/2 cup flake coconut (sweetened)

Steps:

1.  Preheat oven to 375 degrees and line a baking sheet with parchment paper or silpat.

2.  In a large bowl using a wooden spoon or mixer set on low speed combine butter, white sugar, brown sugar, egg, and vanilla.

3.  Combine flour, soda and salt in a small bowl.  Add to the butter mixture using a wooden spoon or mixer set on low speed.  Combine until mix comes together as a dough.

4.  Stir in nuts, white chocolate, and coconut.

5.  Drop by rounded tablespoons onto cookie sheet and flatten slightly to promote even baking.  Bake 10 to 12 minutes or until cookies are golden in color.  Remove from oven and let sit 30 to 60 seconds on baking sheet before transferring to wire rack to cool completely.

6.  Store in air-tight container or freeze left over cookies.

Dotted Rays Forever ~

This is Stephen West's Dotted Rays design which is a super easy and fun knit.  I think it also looks fantastic with my jean jacket so I'm seriously considering taking it on our trip!  It's one of those pieces that is easy to throw on and makes you look stylish without any effort.  As Simcha can attest.

I asked Simcha to model this project to show how it can also be worn like a cowl.   I was, to be honest, surprised at his level of cooperation and enthusiasm for the task.  He was a model german shepherd throughout the session.  Just like the brochure claims all German Shepherd Dogs are. Hahaha.  Frankly a few years ago I could not have envisioned ever saying that about Simcha!  But those early years are all forgotten now.  We do love him to pieces and he's been an amazing gift to us.  Did you know that his name translates to "joy" in Hebrew?  Steve named him Simcha because after the sadness and loss of Mr. Puffy he brought joy back into our lives. And he truly has.   

You might notice that on one side my scarf is not shaped like a smooth crescent.  That's because I creatively blocked that end to create a flared scallop edge which I think makes the scarf more dynamic and interesting visually.  This is an example of how doing something very simple such as creative blocking can change your piece into something original and an expression of your own personality.  For more creative blocking tips I refer you to my Lunna Voe post.

Particulars:  Dotted Rays designed by Stephen West; US 6 needles; Fiberstory Sock Gradient set (colorway "summer punch") 560 yrd 100% merino.  I had less yarn than the pattern calls for so I simply knit until I ran out of yarn.  It's still a nice size, although I wouldn't recommend going any smaller than this.  Blocked relaxed dimensions:  52" by 14."  I say "relaxed" dimensions because merino wool will not hold a block well.  Already it has shrunk from it's 58" immediate post blocked length and it might continue to shrink and require reblocking periodically if it gets too small. That merino wool will not hold a block well is something to consider when choosing a shawl yarn.  Previous Stephen West designs I've knit are his Doodler Shawl and Pogona Shawlette.

Until next time be well, love well and whether you are traveling or staying at home this summer I hope you will take time to enjoy a picnic and if you do be sure to toss in a cookie or two!  And perhaps some crusty sourdough bread too.

Botan Shawlette and Spring Sugar Cookies!

This was such a fun and fast shawl to knit!  It's Botan designed by Helen Stewart and it's my new Spring-y Shawlette for the season.  I'm always super pleased when I find a quintessential seasonal piece and this couldn't be more perfect for Spring.

While this is an asymmetrical design I've blocked it to more a traditional scarf shaping (long and slender) because I find asymmetrical designs can be slightly awkward to style and wear.  Maybe if I had more panashe that wouldn't be the case.  In any event I wanted it long so I could throw it over my shoulder or let the ends curl down in front.  In other words I prefer a more traditional shaped scarf. But because I really liked the bits and bobbles of this design I simply modified it slightly and wallah I had a more traditional scarf shape but with all the cool design funk.  And I still have the option to wear it bib style, should I wish.  For your visualization if I had knit this as designed the length would have been 40" (instead of 58") and the wedge would have been 16" deep (instead of 11"). Ponder those dimensions and you'll see why they gave me pause and perhaps they will give you pause too.  If you are interested my modification is explained below.  But do so at your own risk. Wearing long scarfs does have its hazards and you don't want to end up like Isadora Duncan!

I love how well these colors worked together even though they are different bases and from different dyers. The main color is a much loved light soft tonal colorway with soft speckles throughout handdyed in Germany by Baerenwolle; and for my contrasting color I used an unloved Ysolda 2016 club yarn dyed in the Isle of Sky by Shilasdair.  It's a funny thing about Ysolda's club.  The first year (2015) I absolutely loved each and every yarn and pattern.  But still.  The club yarns and patterns from 2016 just didn't resonated with me.  I think the difference might be that in 2015 her club yarns were unique and exclusive to the club members and the designs were not released to the public for a whole year which made the club projects something special.  But that changed in 2016.   In 2016 neither the yarn nor the pattern were exclusive to club members and both were available for purchase after 6 months.  Being part of the club no longer felt so "special" and out the window flew my incentive to be a club member.  After all it makes more sense to wait and see if you like the yarn and pattern before you purchase.  So while I did join again in 2016 it fell flat with me. Maybe because I viewed each project with a critical eye "i.e. would I have purchased this project if not a club member?" Obviously with that mind set I did not renew in 2017.  But I must be alone in this view because her 2017 club sold out faster than ever.  Go figure! In any event it wasn't a total loss because slowly I am incorporating my 2016 yarns into various projects and indeed I have another of the 2016 yarns on my the needles now.  Caveat Emptor.  It's always good to remember that while clubs are fun they do sometimes disappoint.

In the end it doesn't matter how or why these yarns were paired together.  All that matters is that they were a perfect pairing!  Note to self: a true "maker" sees the creative possibilities in every skein of yarn.  Tisk tisk on me.

Particulars:  Botan (Ravelry Pattern Link) designed by Helen Stewart (blogs as Curious Handmade); 1 skein Baerenwolle BAREfoot Sock (437 yrd) Club Colorway: Morning Mist; 1 skein Shilasdair 3ply sock yarn Ysolda 2016 Club Colorway Briar Rose.  To see a summary of Ysolda's 2015 club yarns and patterns see Lunna Voe post which includes a collage of all 2015 club projects.

Vis-a-vis this pattern I modified it to eliminate the I-cord both on the working edge and the BO edge. The working edge creates a mock I-cord but after knitting several rows I realized there wasn't enough flexibility and give to that edging to stretch and block well.  So I ripped back and started over using a simple slip stitch edging, i.e. I slipped the first stitch and knit 2 stitches and placed a Stitch Marker.  On the wrong side row I simply knit all 3 edging stitches.  For the BO I used a classic lift-off method, ie. knit 2 stitches and lift the first stitch over the 1st and continue to lift each subsequent stitch off the needle.  My blocked dimensions are 58" long (vs 40" long as designed) x 11" (vs 15 3/4 " deep).  I did not block for depth and could easily have blocked it much wider and may do so next time I wash it just for comparison.

Vis-a-vis Shilasdair yarn it is dyed using natural dyeing with Cochineal and Logwood and I had to run it through several cold water rinses to remove excess dye.  This is a practice I always follow when I knit projects mixing dark colors yarns with light.  For more tips on knitting projects incorporating multicolored skeins see my post Multi Colored Shawls and Testing Yarn for Color Fastness.

Spring-y Sugar Cookies 

Easter and Passover crossed paths this year so I began Spring baking early so that I could gobble down a few treats before Passover (which lasts 8 days) and celebrated on Easter with yummy chocolate instead of my usual baked treats.  But these cookies were so delicious they shouldn't (and for me won't) be confined just to Easter.

This Spring I've had a strong taste for sugar cookies but not the small thin hard variety that are the traditional Christmas fare. Instead I wanted the large thick soft type you see in bakeries.  So I searched out a new recipe and was very very happy with the result!  In fact this will be my future "go to" recipe even for Christmas cookies!

For the frosting I used the same frosting that I use with my Easter Sweet Buns which makes the perfect quantity.  I've shared it again below.

While these cookies aren't as thick and as large as bakery cookies they are a nice size, soft and delicious.  Try one. Or two. Or three.....  and I think you will agree.

Soft Sugar Cookies
yield ~ approximately 16 large cookies

3/4 cup unsalted butter (softened)
1 cup sugar (I use super fine baker's sugar by CH)
2 eggs
1/4 tsp vanilla
2 1/2 cups pastry flour
1 tsp baking powder
1 tsp salt

Steps:

1.  Cream butter and sugar.  Add eggs 1 at a time and mix slowly until well incorporated.  Stir in vanilla.

2.  Combine pastry flour, baking powder and salt.  Using a wooden spoon add flour mixture to butter mixture and stir just until combined.

3.  Flatten dough into a disk and wrap in plastic and refrigerate at least 1 1/2 hours.

4.  Preheat oven to 350 degrees at least 20 minutes before rolling out dough.  Cover baking tray with with either parchment paper or silpat.

5.  On a lightly floured board roll out dough to 1/4 inch thickness and cut into large shapes. Work quickly as this dough softens quickly.  You may need to periodically sprinkle dough with flour to prevent sticking.  Place cookies well apart as they will spread during baking.

6.  Bake 8 to 10 minutes until cookie is slightly firm to touch but not browned.  Leave on tray for half a minute before transferring to wire rack for cooling.

7.  When completely cool frost with Lemon Butter Cream Frosting!

Recipe slightly adapted from Charmie's Soft Sugar Cookies.

Lemon Butter Cream Frosting ~

Ingredients:

1 1/2 cups sifted confectionery sugar

1/2 cup sweet butter (room temperature)

1 tsp lemon extract or lemon oil

1 Tbs whole milk (scant)

Pinch table salt

Green Food Coloring

Steps:

1.  Beat sweet butter until light and fluffy.

2.  Add sifted confectionery sugar, lemon extract, milk (scant - you can always add a few drops more if you need it) and a pinch of salt and beat until well combined.

3.  Add a couple drops of green food coloring to desired intensity.

3.  Using a table knife frost cookies generously after they have cooled to room temperature.

After the icing sets you can store either in a tin between layers of wax paper or freeze.

This lovely splash of yellow is a bloom from my garden that I'm particularly proud of as, in general, a green thumb I do not have.

Until next time be well, love well, and enjoy spring with all its glorious color, rebirth and spiritual enrichment!

Chocolate Chip Shortbread Cookies

I know I promised a Fall project this post but work has been hectic and one must be flexible in life. While I catch my breath I've opted for a quick post with a classic shortbread cookie recipe with a bit of a twist by adding chocolate chips.  By way of background my maternal grandmother was Scottish and my grandfather was English so it's no surprise that I was raised drinking copious amounts of tea and munching lots of cookies.  With all the sweets that I've consumed it's really astonishing that I still have my own teeth.  Which is neither here nor there.  My point is that one of my favorite childhood treats at teatime was a simple classic shortbread cookie for which I have at last found a recipe.

It hasn't been as easy as you might think to find such a recipe.  Over the years I've tried several but never achieved a nice dry short cookie similar to the shortbread I had growing up.  Until I came across a recipe in Victoria Magazine (I love all their issues) that finally had what I was searching for.  Except, being an American, I of course had to add something to take the cookies up a notch as all American cookies are loaded with ingredients.  I also eliminated some nontraditional spices they had added.  This way I was able to honor tradition and still have a cookie to satisfy my American tastes.  I hope you will enjoy these cookies which are particularly nice on a cool afternoon with a hot cup of tea.  And I'm speaking of an English style tea.  If you haven't a favorite black tea I recommend Taylors of Harrogate, Yorkshire Gold which I love with a splash of milk.  For tips on brewing an English tea (as gleaned from my mum who was born and raised in England) I refer you to a post that I think you'll enjoy Put the Kettle on It's Tea Time.  Without further ado, the recipe.

Chocolate Chip Shortbread Cookie Recipe, adapted from Scottish Shortbread Cookie recipe, Bliss Victoria Magazine (September 2013).

Ingredients:

1 cup unsalted butter, softened
1/2 cup soft light brown sugar (firmly packed)
1/2 tsp. vanilla extract
2 1/4 cups all purpose flour
1/4 tsp kosher salt
1/2 cup bittersweet premium (large) chips or chopped bar chocolate.  I use Ghirardelli chocolate.

Steps:

1.  Preheat oven to 350 degrees.  Line a baking sheet with silpat or parchment paper.

2.  Beat butter, brown sugar, and vanilla extract until light and fluffy, about 5 minutes.  Scrap bowl often.

3.  Combined the flour and salt and then add to butter mixture.  On slow speed add the flour until mix comes together as a dough.  Turn dough out onto a lightly floured board (add very little flour to your dough during the kneading) and knead for approximately 5 minutes.  Do not rush the kneading process as it's the long kneading period that gives these cookies a wonderful short texture.  After the dough has been kneaded add the chocolate chips and fold in several times to combine evenly.  Using a rolling pin (or the palm of your hands) flatted dough into a disk approximately 1/2 inch thick.  Use a 2.5" biscuit cutter to cut out cookies or simply slice into traditional rectangular shape.

4.  Bake cookies for approximately 15 to 20 minutes (depending on thickness) until slightly golden in color.

5.  Optional toppings.  While still warm sprinkle with demerara sugar or after completely cool you can drizzle with warm bittersweet chocolate.  But be warned the chocolate topping only looks best the day they are made and won't last as well, although they are deliciously decadent.

Nibble nibble.  Store in a cool dry container for a day or two or freeze.

Incidentally, the Emma Bridgewater mug pictured above was a gift from my sweet sister who brought it for me all the way from England.  I love how perfect it is for Fall and use it every morning.

Until next time be well and love well and ready or not it's time to revel in autumnal splendor.  Fall doesn't technically arrive until September 22, 2016 but I couldn't resist an early pumpkin that I delightedly dragged home.  "It looks like it has leprosy" Steve observed adding he wants his pumpkin to be a plain orange one.  To each their own I say!  What will your pumpkin look like?

Crockern Tor and Oatmeal Raisin Cookie Recipe

Crockern Tor is the 3rd installment of Ysolda's 2015 shawl club and embodies exactly why I joined her club.  It's a rustic British wool blend in a neutral color that will go with anything. Further, true to classic British style it is wardrobe piece that is beautiful and timeless.  Knit in a heavy lace weight yarn it has wonderful loft that will make it a cozy piece to wear this winter whether riding to the hounds or sipping afternoon tea.  Only one of which I do with any regularity.  And it's not riding to the hounds. Although I do have a hound.  Of sorts.  

As a brief segue, looking at this picture of Simcha snuggled with yarn from this shawl it reminds me of one of the reasons that I knit as much as I do. It brings me comfort when my life is stressful and hectic.  In fact I can recall certain projects that have gotten me through particularly difficult times in my life. My Sursa shawl in particular helped me through one of those times when I had a neighbor who ran a jackhammer for years doing extensive landscaping without regard to the impact on the surrounding neighbors who listened daily to this jarring onslaught of sound.  Knitting has always enabled me to turn my thoughts away from what is troubling me and instead focus on the beautiful yarn, the tactile sensations and the pleasure of seeing a pattern unfold.  It is both an escape and calming.  I suppose I could have turned to yoga but then I wouldn't have had all these beautiful shawls to enjoy.  Whereas in actuality I enjoy both yoga and knitting and believe it is important for everyone to have ways to slow down and de-stress and hope that knitting is able to provide that for you as well.

Back to this beautiful shawl.  In Ysolda's own words the June 2015 installment of her shawl club (and her design inspiration) is described as follows:

A perfectly blended cloud from one of my favorite mills worked into a simple crescent with a scattering of random eyelets - breezy summer knitting whether you're shaking sand out of your project bag or sneaking in a few stitches at your desk.  Enjoy!

Particulars:  Crockern Tor design by Ysolda (2015 Shawl club); 1 skein John Arbon Textiles Crockern Lace (colorway: a perfectly blended cloud); 150gm lace weight; US 5 needles.  Modifications:  At the start of Section 4 skipped pattern rows 1-3.  I particularly love the unique bind off using a crocheted chain which gives this shawl the prefect finishing touch. Previous projects blogged from Ysolda's 2015 shawl are: Stac Stoaigh and Caer Idris 


Oatmeal Raisin Cookie Recipe ~

Steve's absolutely favorite cookie bar none is oatmeal raisin.  However I found it hard to find the perfect recipe with just the right amount of crunch to fluffiness factor.  You see he wanted them just like his grandma made (the pinnacle of baking perfection an impression formed at the tender age of 5). So I persevered.  It is after all the only cookie Steve really likes. After trying many recipes that were close but still not right, I blended a few recipes together and added a twist of my own and achieved what he and I both agree is the best oatmeal cookie recipe ever.  Dare I hope maybe even as good as his grandma's?  He says even better.  Our home is never without them and I hope you will enjoy them as much as he does.

Ingredients:

1 C. shortening
1 1/4 C. + 2 Tbs. light brown sugar (or if it's easier for you to weigh 300 grams)
2 eggs
1 Tsp. vanilla extract
1/2 C. whole milk
1 3/4 C. all purpose flour
1/4 tsp. baking soda
1 tsp. salt (scant)
1 tsp. nutmeg (scant)
1 tsp. cinnamon (scant)
3 C. whole Oats -  the "Quick" versus "old fashioned" works best
1 C. dark raisins

Steps:

1.  Preheat oven to 400 degrees.
2.  In an electric mixer combine: shortening, brown sugar, eggs and vanilla.  Beat for several minutes until batter is ultra smooth.  I often leave the mixer running while I combine the dry ingredients.
3.  Remove bowl from mixer and by hand whisk in milk until just incorporated.
4.  Measure and combine dry ingredients (flour, baking soda, salt, nutmeg, and cinnamon) in a bowl and combine using a fork.  Add dry ingredients to wet ingredients using a wooden spoon.
5.  Stir in oats (with wooden spoon) 1 cup at a time.  Lastly stir in raisins.
6.  Line a baking sheet with silpat or parchment paper.  Add 1 TBS heaping batter and flatten slightly with back of spoon.  Yields approximately 2.5 dozen cookies.
7.  Bake for approximately 8 to 10 minutes or until slightly browned.  Let sit on tray for half a minute then remove to a wire rack to cool.  Freezes well.


Until next time be well and love well and may your home always be filled with love, cookies, and yarn.

Knit Mouse Sachet ~ and Lemon Bars

This is one of those items where until you have one you don't realized how much you really needed one all along.  It's a sweet lavender filled mouse sachet to ~ ta-da ~ keep away moths! Or scent your lingerie drawer if you wish, or sit on a shelf  and look cute, or simply give as a whimsical gift to someone who needs a reason to smile. 

Since this little mouse pattern by Ysolda makes a tiny house mouse, I thought it would be fun to turn it into something sweetly scented to protect linens from moths and whatnot.  But I am a little concerned.  This mouse is so darn cute I wouldn't be at all surprised if it proliferates and I find my house overrun with little mice scurrying about!

I really enjoy knitting toys and what I enjoy the most is bringing out the character in a toy.  And so I am going to share a few tips on how I went about giving a personality to this mouse.  First, I decided to use beads for his eyes (instead of embroidered french knots as the pattern calls for) and to give depth to the eyes I blackened the area behind where I placed the beads using a black eye shadow applied with a q-tip.  Second, to soften and create a fuzzy interior to the ears I stranded the CC (contrasting color) with a stand of Rowan's kidsilk Haze.  Third, to help the ears hold a curved shape I used a small about of jewelry wire that I twisted into a triangle form that I placed inside the ear just before I sewed it close which allows me to bend and shape the ear.  Finally, I added whiskers using embroidery floss which is simply stitched on.  I find adding just using a few finishing touches helps give a knit toy its own unique character.

Pattern particulars:  Mousie from Whimsical Little Knits (designer: Ysolda); US 1 DPNs; yarn: MC: blue Sky Alpaca Royal / CC: Shibui Knits Staccato (velvet) and the ears are stranded with Rowan Kidsilk Haze (black); faceted beads for eyes; jewelry wire in ears; filled with lavender and fleece roving.  For other ideas on toys to knit see past toys I've knit including: an owl, monster, elephant, mouse, bear, bunny, and rabbit.   


Lemon Bars ~

Whenever possible I like to eat seasonally and that goes for desserts as well as fruits and vegetables.  Every Spring and Summer one of my favorite treats to make are lemon bars using meyer lemons.  I use a recipe I found online back in 1994 from the old Victoria Magazine and I've made it countless times over the years.  I like it because the crust is a short and light and the topping has a nice zing of lemon without a ton of topping.  However, I do think modern tastes have changed and the lemon bars of today have significantly more topping than this recipe calls for.  If you like a lot of topping I would suggest maybe increasing the topping by an additional half but, for myself, I like it just the way it is.  Regardless be sure to add all the zest because you want it to really have a pop of lemon flavor.

Lemon Bars Recipe:

CRUST:
1 3/4 C. All-purpose Flour
1/4 C. Confectioner's Sugar
14 Tablespoons chilled unsalted butter (diced into small pieces)

FILLING:
3 Eggs
1 1/2 C. granulated sugar
2 Tablespoons lemon zest
1/2 C. lemon Juice
1/3 C. All-purpose Flour
1/2 Teaspoon baking powder

Garnish:
Confectioner's Sugar

Steps:
1.  Preheat oven to 350 degrees F.
2.  Make Crust:  Combine 1 3/4 C. flour and 1/4 C. Confectioner's Sugar and then cut in the 14 Tablespoons butter using a pastry cutter or knifes until forms coarse crumbs.  Press dough into an ungreased 13 x 9 x 2 baking pan.  Bake for 15 minutes until crust is firm but not brown.
3.  Make Filling: While crust is baking whisk together eggs, granulated sugar, lemon zest and juice.  Add 1/3 C. flour mixed with baking powder.  Whisk until well blended.  Pour over hot baked crust.  Bake at 350 for 25 minutes until firm when lightly touched in center.  Cool in pan set on rack.

Serve:  Garnish with sifted confectioner's sugar.  Cut into squares.

Until next time, be well and love well and if you have never knit a toy the long hot summer is the perfect opportunity to try your hand at knitting a small toy!

Authentic Italian Cookies

I always have knitting to share but occasionally I like to mix it up with a recipe or other fiber related craft.  In this post I'm sharing a recipe that is special not only because it is an authentic Italian family recipe but also because it came from an exceptional person.

This recipe comes from Eileen Doran who was in charge of the Notre Dame Legal Aid Clinic the Summer that I worked there.  She is one of those rare individuals who has a passion for helping those less fortunate, is tireless in her good works, and is one of the very few lawyers that I admire.  Thinking about her takes me back to the Summer that I worked at the clinic.

With the luxury of unlimited time to pour into a project (a luxury usually reserved for students and those unconcerned about billable hours) I was assigned to work on a political asylum application for a Hungarian youth who was fearful of returning to his home in a far away land where a war was waging and the Hungarian youths were being conscripted and used as cannon fodder on the front lines (due to their ethnicity).  I researched the situation and spoke with various human rights organizations and, at the end of my Summer internship, I submitted a Petition on his behalf.  The follow up for the case was assigned to another student.

It wasn't until years later when I was in practice that I thought about this case again.  One day the receptionist told me there was someone in the lounge who wished to speak with me.  It was the young man whom I had written the Petition for and he wanted to thank me in person.  His petition had been granted.  In the twenty odd years since that Summer my professional career has largely involved complex business litigation and I've had some  impressive wins.  But none have felt as good as being thanked by that young man.

I also remember fondly working at the clinic because Eileen would bring in some of her delicious baked goods and in addition to being a terrific lawyer she had a talent for Italian cooking and my favorite was her Grandmother's Nini's Special Torta cookie.

I consider this cookie part of my whole grain diet because, well, there are a lot of nuts in it.  And nuts are good for you.  Eileen says they are great with a cup of coffee and she's right.

Grandmother Nini's Special Torta Recipe
Originally published in Notre Dame magazine along with an article about Eileen Doran (reprinted with permission).

Ingredients:
6 cups flour
3 cups sugar
6 tsp. baking powder
1/2 lb. butter
1/2 tsp. anise oil or 3 tsp. anise extract
3 eggs and 4 egg yolks
1 lb. blanched chopped almonds (I use a food processor to chop the nuts otherwise this is a chore)

Steps:
1.  Preheat oven to 300 degrees.
2.  In a large bowl combine flour, sugar and baking power.  Using a pastry mixer, add butter and blend until it forms a coarse mixture.
3.  Add anise extract to eggs, beat lightly.  Incorporate egg mixture into flour mixture using hands.  Work dough with hands until smooth consistency.  (N.B.  This takes some time and effort so be patient.  I find using my breadboard is helpful.)
4.  Add chopped almonds.  Pat into a 13x9x2 pan.  Bake 1.5 hours at 300 degrees.
5.  Cut into diamond-shaped pieces. Cover with plastic or foil and keep in a cool, dry place.  Keeps for several days.


I'm a Grownup Now

I don't understand it.  Simcha is 1 year old now but I've aged 5 years since he's come home.

Until next time be well and love well and why not take time to bake cookies, you'll be glad you did!