Playing catch-up

Where have the days gone? It seems like forever since I have posted something worthwhile and so I am going to start catching up today even though I should be napping. Apparently, when you are up most of the night with your sick toddler, the old rule applies. . . "sleep when they sleep." I confess, I should be doing that, but there isn't much time between packing (for our move), Christmas (there are gifts to be made), and the mess (sick kid + 4 day weekend = messy house and lots of laundry). But now, he will be waking soon, and so here, I sit, sleepy and relaxed, staring at my computer.

2 weeks ago (yes, it has been that long!), I found this recipe for the most amazing pumpkin-chip cookies I have ever tasted! I am not a huge fan of making pumpkin cookies, because they just don't store right and are more like cake than cookies. These cookies ended up being amazingly delicious. I only made cookies with half the batter and saved some for later, because they don't last long in their moist, delicious state.

Excuse my picture, I took it on my phone with not the best light. But these really are quite good!

Happy Baking!

Chocolate Chip Pumpkin Cookies

1 cup butter
1 1/4 cup packed brown sugar
1 cup pumpkin butter
1 egg
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cardamon
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp salt
1 tbsp orange zest ( didn't have one, so I used a lemon)
1 1/2 cups chocolate chips

Cream butter and sugar. Add egg, vanilla, and pumpkin butter. Mix well. Slowly add dry ingredients, mixing well to combine after each addition. Stir in zest and chocolate chips. Refrigerate for 1 hour. Bake for 15-18 minutes at 350 degrees.

I finally got my pictures downloaded onto my computer! I have been such a procrastinator! But, oh, we have had so much fun the past few days and weeks! Check my here for details. So, now that I have pictures to show you, I am going to move on, so I can get started on this week!

Pot Holder

I found this Lizzy House fabric last April at the Cotton Ball (Morro Bay's really cool quilt shop) and have been wanting to make potholders out of it ever since. Now that I have my own copy of Lotta Jansdotter's Simple Sewing, I decided to try out her pattern for a basic potholder. I really, really like it! Plus it was super easy! I opted to use the insulated batting that is specially made for hot things. Lotta Jansdotter warns about using cotton batting as it is flammable.

Chocolate Raspberry Bars

I made a pan of these because they looked so delish here. Here's the recipe.
I baked them for Jon. . . he loved them and would eat them again. . . really. . . he's my biggest critic! I also sent some home with our Breauna, a college student who is just such a great friend and help! She deserves all the study food I can whip up for her!

Baby Card

There seems to be a wave of babies being born around here. I made this quick card for Jon's cousin Erin's shower last weekend. The stamp set is Nice and Narrow (SU) and I used the water color pens to color in the ink from the Buckaroo Blue and Chocolate Chip ink pads. I then layered it with matching blue and brown card stock, snipped off the bottom and tied with a light blue ribbon. Then stamped the bottom of the card/inside of the card with "hello little baby" stamp. Super easy and quick. I am finding that this stamp set seems to be my no fail set when I need a quick, impromptu card.

Coasters:
I had my eye on this fabric for a long time. I bought it right after Christmas. I just now started using it. This fabric is the colors of our living room, and so I thought I would start making a batch of coasters. They are basically two pieces of fabric lined with some really thin batting and sewn at 1/4 inch.

Tag Blanket

I am finding more and more that these tag blankets are the answer to a quick, easy, and inexpensive gift. This one went to Jon's cousin Erin's baby on the way. I really like how the Heather Ross fabric looks with the blue chenille fabric.

Now, it is new week and it looks busy. I am hoping for some time to create. I hope it works out! If not, I have a ton of baking to do! Have a great week everyone! Enjoy the beautiful fall weather that God has given us!

The most expensive Brownies I have ever made (and messed up on)!!!!

I promised Lisa I would make her something chocolate-y for her baby shower. She needed to be able to fully celebrate the joy that comes with NOT having gestational diabetes (yes, I may be a tad jealous ha ha). I searched and searched and finally found this recipe at Cookie Madness, bought all the ingredients and made it late Friday night. I needed to make it the night before so that it can chill overnight so that I could safely cut these very gooey bites of deliciousness. After I had stuck the final step in the oven and it had been baking for about 10 minutes, I had an interesting thought: "It's strange that this recipe didn't call for flour." So, I went back to check the recipe and found, in rather plain site, flour. Yeah, there was no turning back now, I had to finish baking them. I went to bed that night, very sad, that I had bought all the ingredients, made the brownies, and then wouldn't be able to take them to the shower. I was so sad! But, I allowed them to chill overnight, and cut them the next morning. They were incredibly delicious and even more gooey! So, I took them to the shower and watched as the guests devoured my messed up brownies! Jon's aunt even said that the lack of flour probably made them better. Even if that is true, I don't recommend forgetting that vital ingredient. . . they probably would stay together a bit better than without the flour.

Here's the recipe:

Caramel Filled Brownies
1 cup whole pecans

12 ounces bittersweet chocolate chips or chopped up chocolate

2 sticks unsalted butter (8 oz)

1 1/2 cups sugar

4 large eggs

1 tablespoon vanilla extract

1 1/4 cups all purpose flour

1/2 teaspoon salt

1 (14 oz) bag of caramels

1/3 cup heavy cream

1 cup semi-sweet chocolate chips (or more if you like)

Preheat oven to 350 degrees F. Place pecans on a cookie sheet and toast for 7-9 minutes or until aromatic. Let cool. When cool, chop.
Meanwhile, line a 13×9 inch pan with Release foil or parchment paper. You could also just line with foil and spray the foil. Make sure to spray the sides so the caramel won’t stick to the sides.
Place chocolate and butter in a microwave-safe bowl and microwave on high for 1 minute. Stir and repeat until smooth. Let cool for about 5 minutes. While chocolate cools, in a separate bowl beat sugar and eggs on high speed of an electric mixer for 3 entire minutes. Beat in vanilla. Stir chocolate mixture into the egg mixture. Using a mixing spoon or wire whisk, stir in flour and salt. Pour about half of this batter into the lined pan and bake for 20 minutes.
Cool for 20 minutes. While first layer cools, prepare filling.
Unwrap caramels and put them in a saucepan with the 1/3 cup of cream. Heat on medium low, stirring often, until caramels are melted. Stir about half of the chopped pecans into the caramel. Pour the caramel mixture over the brownie layer.
Spread the remaining brownie mix over the caramel filling. It is kind of tricky, so do your best, but don’t worry about covering all the caramel. Scatter chocolate chips and remaining pecans over the top.
Bake at 350 degrees for another 20 minutes or until the top batter appears set but not dry. Allow brownies to cool completely (this should take a few hours). I like to cool them and then chill them because it makes slicing easier.
Lift brownies from pan and place on a big cutting board. Slice into whatever size you feel like.

My notes:

:: Kraft makes special caramels that are already unwrapped, check to see if you can find them. I bought mine in the bulk section at Food Max, they were wrapped. Jon graciously unwrapped them for me.

:: DON'T FORGET THE FLOUR (sorry, i couldn't help but mention that one last time!)

Happy Baking!