Thursday, January 17, 2013
RIC#27 and some cookies
There are already so many gorgeous cards at the RIC#27......
Here is my take on it - quickly, before Linky closes.
I used the Memory Box Bare Oak stamp for this card. The little blue leaves I found in my ancient Hero Arts Birds Branch alphabet set. I colored the leaves with my Marvy Markers, since I don't have such a vibrant blue ink pad. The sentiment is Papertrey (Mixed Messages)
Every once in a while I make those delicious breakfast cookies - they are pretty big and one of them is enough for breakfast, which I bring to work and have it with a cup of coffee. My hubby devours them for dessert after dinner - so they really do not last very long.
And that's how you make them:
1 cup whole wheat flour
1 cup all-purpose flour
1 t baking soda
¼ t coarse salt
2 sticks butter – room temperature (I use about 2 T less)
1 ½ cups dark brown sugar
2 t vanilla
2 cups rolled oats
½ chopped almonds
¼ cup each: sunflower seeds, pumpkin seeds, raisins, cranberries, dried blueberries, unsweetened coconut
Beat butter until light and fluffy, add sugar, beat again. Then add eggs, one at a time and vanilla. Add flours, baking soda and salt, beat until well combined.
Add nuts and dried fruit.
From dough into cookies – ½ cup dough makes about 10 - 11 cookies.
they get a little larger while baking.
Bake at 350° for about 20 - 25 min. on parchment lined baking sheets. Let cool completely on baking sheets.