Secret Santa- Week #1

It is that time of year again and I feel like being a little crafty with my Secret Santa gifts this year. I decided to bake my special person some cookies and put them in a nice holiday tin. I left them by her office door so they would greet her when she arrived to work. Not a bad way to start out the day. I hope she likes them. I adapted the recipe from Paula Deen.


Kitchen Sink Cookies

Ingredients:
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
3/4 cup chocolate chips
1/2 cup lightly chopped peanuts
1/2 cup flaked coconut
1/2 cup multi-colored chocolate candies, optional (M&Ms)
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies (if using), chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Make sure to turn your pan halfway through to get an even brown cookie. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool (put parchment paper on your cooling racks too to keep the cookies from sticky to them). When cool, store in large resealable plastic bags.

A gift to me from my secret santa...

I went on a quick errand to another part of the office and came back to my desk and there was a little package waiting for me on my desk. I opened it up, and I got a cute little book named "14,000 things to be happy about" by Barbara Ann Kipper. I opened the book to a random page and here are a few things that popped out to me that are great things to happy about:
comfort food, funny toes, cut flowers, social skills, a wave at sea, losing weight, leaf patterns, the position of your head as you bite into a taco, and roaring fires

Tastefully Simple

Went to Deann's Tastefully Simple party last night and she is the hostess with the mostess. She had a huge spread of delicious foods. Dips, breads, desserts and most importantly, drinks galore! Don't tell my doctor, but I HAD to sample the goods. I ended up with a few things on my order form that I'll have to demonstrate later for you. I can't tell you what I bought though, as I have to keep a few secrets. The food was delicious. I was reading the directions on the products as we were sampling. And they are easy squeezy to make. That's what I'm talking about. Exactly my language when you are in the pinch for a party display. Many times I find myself with a hubby who forgot to tell me that we are having people over and I need to make something. (and I haven't been shopping in 2 weeks)

Interest rates are great

I know that this post has nothing to do with my craftin' stuff, but it is important for all to know.

Not sure who's all out there who owns a home with a mortgage on it... but, the interest rates have dropped and they are talking that they will be getting lower here soon. We have been BUSY with new orders lately and I think it's just the start. Talk to your trusted lender ASAP if you are with an interest rate higher than 6% for sure. We had some 30 fixed rate loans yesterday offered at 5.25%. If you are a risk taker, maybe a ARM loan or balloon loan are for you. If you need help deciding the pros or cons to loans, just ask. I've seen them all. At one point or another, I think I may have had them all. This is a buyer's market for sure. If you are renting currently, think about buying a new place soon.

Can't go wrong with chocolate (Just ask Lades)

Flourless Chocolate Cake
Serves 8

I always prefer this cake the next day. It’s a perfect, rich dessert for cool weather. There is no need to refrigerate it -- just cover loosely with waxed paper and keep it in a cool place. If refrigerated, make sure to take it out at least 2 hours before serving.

8 ounces dark chocolate
8 ounces unsalted butter, at room temperature, plus extra for buttering pan
4 large eggs
1 cup sugar
¼ cup Grand Marnier or orange-flavored liqueur
6 tablespoons cornstarch

1. Preheat the oven to 350 degrees.

2. Brush a 4-cup ring mold or a 9-inch springform pan with butter.

3. Chop the chocolate and melt it in a bowl set above a simmering pan of water. Remove and let cool. While the chocolate is cooling, cream the butter in a mixing bowl.

4. Pour the cooled, melted chocolate into the mixing bowl with the butter and beat for 2 minutes. The mixture should be thick. Set aside.

5. In a separate bowl, beat the eggs. Start adding the sugar, beating at high speed, until the eggs are thick and very pale yellow (6 to 8 minutes). Both the egg-sugar and chocolate butter mixtures should have a similar consistency.

6. Beat the chocolate-butter mixture into the egg-sugar mixture and add the Grand Marnier. Beat another minute to mix. Sift the cornstarch into the batter and gently fold in.

7. Pour the batter into the prepared mold. Tap the mold on the counter to level and cover with buttered waxed paper. Put the mold in a baking dish and fill the dish with near-boiling water, almost up to the top of the mold. Put the baking dish with the mold in the preheated oven for 45 to 50 minutes. Let cool. Turn upside down on a serving platter, but wait 30 minutes to remove the mold.

8. Serve with unsugared whipped cream.