Thursday, December 29, 2011

Nat's Scripture Bag

My sister Natalie is currently serving a mission in France! Isn't that awesome? We are so proud of her! For Christmas she asked for a new scripture case. This is what I came up with...

This bag was actually a remake of a bag I found at a thrift store for $1. I wish I had a picture of what it originally looked like. It had a lot more Western cowgirl look to it and was very wide. I took in the sides and used the extra fabric to make the flower. I also shortened the already twisted handles.
First I cut the extra fabric into small half circles which gradually got bigger. Then I made two folds in each piece and sewed them so they would stay in place. Then I gradually added the petals to the purse to create a flower. I added the circle in the middle to cover up the raw edges. Then at the end I added a brad to the center for a more complete look.

Happy flower:)

Wednesday, December 14, 2011

Jumbo Molasses Cookies

 These are some of my very favorite cookies, especially around fall and winter time! I found the recipe when I was in middle school. I was (and still am) a sucker for Taste of Home magazines and used to love going to my grandma's house to look at her magazines and get new recipes. This is one of my favorites. I never thought I like the gingerbread flavor very much until I tried these. Now I love it!

Jumbo Molasses Cookies (I usually half the recipe since it makes a ton!)

3 c. butter-flavored shortening
4 c. sugar
1 c. molasses
4 eggs
8 c. flour
2 T. + 2 t. baking soda
2 t. ground cinnamon
1 t. salt
1 t. ground cloves
1 t. ground ginger
additional sugar

In large mixing bowl, cream shortening and sugar. Add molasses and eggs; mix well. Combine flour, soda, cinnamon, salt, cloves, and ginger. Gradually add to creamed mixture. Cover and refrigerate for 1-2 hours, to make more workable ( I often skip this step if I don't have time). Shape 1/4 cupfuls of dough (or smaller for quicker baking) into balls then roll in sugar. Place 4 cookies (if 1/4 cup size) on greased cookie sheet. Bake at 350 for 18-20 minutes or until edges are set.

I love the size of the 1/4 cupful cookies but they take longer to bake so I usually make mine about 1 and 1/2 tablespoon size. Then I bake them for about 11-12 minutes.

Hope you enjoy them as much as we do!

Thursday, November 17, 2011

Thankful Tree

After seeing some cute "Thankful Trees" on Pinterest this year, we decided to make our own. And I am so glad we did! It has been so sweet to remember what we are thankful for and especially to see what my 3 year old comes up with! We just took some branches off of our tree out back and tied these little circle papers to them. It really got us in the whole spirit of Thanksgiving this year!

Thursday, November 3, 2011

Caramel Stuffed Apple Cider Cookies

 When my mother-in-law showed me this recipe on Studio 5 , I got so excited to make these cookies! And they were not a disappointment. They are the perfect fall cookie and soooo yummy!!! 
You can easily print the recipe from the KSL website. Happy baking!

Caramel Stuffed Apple Cider Cookies
  • 1 c. softened butter
  • 1 c.granulated sugar
  • 1/2 t.salt
  • 1 box (1.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
  • 2 eggs
  • 1 t. vanilla extract
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1 t. ground cinnamon
  • 3 c. all purpose flour
  • 1 bag Kraft Caramels (14 oz)

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

(Recipe from

Wednesday, August 10, 2011

Furniture Redo

This monstrosity was at a thrift store for $25. I thought it had some potential so I took it home and spray painted  red.  I also added the black handles as well.