March 24, 2010
March 23, 2010
March 17, 2010
I made a string quilt block pillow cover that lives on our couch (or floor….) and had lots of fabric strips left over to make mini-blocks. I think I’ll put a sashing of some sort around this for a 15 inch pillow form. Unless you have a better idea, which would be nice because we have plenty of pillows. Keep in mind this is an 8 inch block.
Look at me, I’ve blogged two days in a row!!
March 16, 2010
**I’m just going to pretend I haven’t skipped months of blogging**
I’ve made these cookies 3 times and still haven’t shared their greatness. I adapted the recipe from Ellie Krieger on the Food Network. She is a dietitian and has great recipes online. Here is the recipe for my version:
- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (room temp)
- 1/4 cup canola oil
- 1/2 cup dark brown sugar
- 1 egg
- 1/2 cup apple sauce
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/3 cup craisins/raisins
- 1/3 cup walnut/pecan pieces
- 1/3 cup semi-sweet chocolate chips
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugar in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugar have dissolved and mixture is light in color, about 1 minute. Add egg, apple sauce and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, craisins, walnuts/pecans, and chocolate chips and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Spray cookie sheet with non-stick spray. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
I eat these cookies as snacks and for breakfast (if I’m in a hurry). They are so delicious and nutritious!
I just got an iPhone for my birthday, and I’m trying to figure out how to blog from it, which would be awesome. And I just downloaded the wordpress app and am typing this from my iPhone! Neat! I have lots of crafts to show you (whoever you are). Please don’t hate me for being gone so long!
Hahaha wow I just looked at this picture big online and I’d like to ask you to ignore the mess on the bottom of my oven.