My tea today is in honor of my Snickerdoodle candle that I won from bj at bj's Sweet Nothings! Oh my goodness I wish you could smell this heavenly aroma! The lovely people at Goose Creek Candles let me choose the scent that I wanted. I, of course, LOVE foodie scented candles and chose Snickerdoodles.
I'm a blogger copy catter and made this sweater-encased pumpkin that I found from
Debbie at Confessions of a Plate Addict. You can find the directions here. I even had a few of my grandchildren make these.
Here's a close up of my candle. I couldn't for the life of me get a good picture when it was lit! Thank you bj and Goose Creek Candle Company for this wonderful candle. When I light it, my house smells like I've been baking. The candle came wonderfully packaged, too. You can find the candles at their website here. Stop by and say "Hi" to bj for me. Bj is like the Susan Branch of Texas. When you visit her blog, she just makes you smile and she oozes warmth and happiness.
Now for these delicious Harvest Cookie Bars, which won first place in the Easy Cookie Category of Holiday Cookies at the Dallas Morning News in 2013. My adaptations are italicized.
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 1/2 cups quick-cooking oats, uncooked (I used Old Fashioned Oats)
1 1/2 cups sugar
1 (5-ounce) package dried cranberries
1 cup (2 sticks) unsalted butter or margarine, melted
1 1/2 cups prepared pumpkin butter (I used Trader Joe's Pumpkin Butter, which is only 10 ozs, but worked and it's only $2.29!)
Preheat oven to 350 F. Grease a 13x9x2-inch baking pan.
Combine flour, soda, salt and cinnamon in a large bowl. Add oats, sugar and dried cranberries. Stir in margarine and mix well. Press half the mixture into the prepared baking pan. Top with pumpkin butter. Sprinkle with remaining crumb mixture.
Bake for 30 to 35 minutes or until brown. Cool and cut into bars.
Makes 36 bar cookies.
I am sharing this with: