Monday, December 17, 2018

Gingerbread Cookies

 Let's enjoy some gingerbread cookies by the cozy fire today.  

 This Johnson Brothers plate with the matching teacup is one of my very favorites!

 Don't you love the Christmas tree inside the cup?

 My daughter gave me this Baking Santa years ago.  Isn't he sweet with his overalls, flannel shirt, flour sack, wooden spoon,  pitcher, and cookies?  

 This sweet girl came to help cut out gingerbread cookies for my grandchildren to decorate for our party.

Yield: Lots!!

Gingerbread Cookies

My late beloved and I went to Williamsburg for our honeymoon way back in 1970. While there, we tasted the most delicious gingerbread cookies. I found this recipe and saved it from somewhere that I don't remember now.


1 cup granulated sugar
2 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup butter, melted
1/2 cup evaporated milk
1 cup unsulfered molasses
3/4 teaspoon vanilla extract
4 cups all-purpose flour, unsifted


Preheat oven to 375°F. Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda in a large mixing bowl. Mix well.

Add melted butter, evaporated milk, molasses and vanilla extract.   Stir until well combined.
Add the flour 1 cup at a time, stirring well after each addition to prevent lumps. The dough should be very smooth and stiff enough to handle without sticking to your fingers. If necessary, add up to 1/2 cup additional flour to prevent sticking . 

On a well-floured surface, roll out the dough to 1/4-inch thickness. Cut with  cookie cutters.   It may be necessary to re-flour your surface several times to prevent dough from becoming sticky.

Bake on a lightly greased baking sheet, or parchment lined baking sheets,  for 10-12 minutes.  For small cookies, reduce baking time to 6-7 minutes. The cookies are done if they spring back when touched (but before the edges begin to brown!). Remove cookies immediately from baking sheet and cool on cooling rack. 

If desired, frost your cookies, or outline them with a royal frosting or a butter cream. 
Created using The Recipes Generator

I am sharing this with these lovely parties:

Monday, December 10, 2018

M&M's™ Pudding Cookies

Does anyone still use a fiber optic tree?  I've had this one for years and years and just love it!  My Santa is one that my daughter gave me one year.  His appliqued outfit and embroidered mittens are so pretty.  Please join me for some cookies that Cissy and I made.  We will be having some Candy Cane Lane tea to go along with the cookies.

This is a Gracie bone china teacup that's dishwasher safe.

I cross stitched this piece several years ago.  

Yield: The recipe says 54, but Cissy and I made larger cookies, and got around 32

M&M's™ Pudding Cookies

These are soft cookies which would be fun to do for different holidays, using seasonal M&M's.


2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened 
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size)  vanilla instant pudding and pie filling mix
2 eggs 
1 teaspoon vanilla
2 cups green and red M&M's™ milk chocolate candies
1 cup white vanilla baking chips (we omitted)


  • Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended. Stir in chocolate candies and white chips (if using) until blended.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets, or parchment lined cookie sheets.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.
Created using The Recipes Generator


 Cissy took home some cookies for her family to have.  


I babysat my two youngest granddaughters overnight this past week , and Harper and I made Shortbread Spritz cookies.  She was so gentle in sprinkling the colored sugar onto the cookies.  She's her daddy's sous chef, and even helped make homemade pasta with him!

Hayden didn't get to help, but she sure enjoyed munching on a cookie! 


Thank you for your visit!  xo

I am sharing this with these lovely parties:

Monday, December 3, 2018

Christmas Scones

We really had some beautiful days here in Texas, and I set up our tea outside today.  Won't you join me for some Christmas Scones?  My baking Santa has been busy in the kitchen!  The greenery in the vase is from my East Palatka Holly trees, which look so pretty in the Winter and the birds like to feast on the berries. 

 I made this tea cozy, to add some festive cheer to my teapot.  

 My friend, Rosie, gifted me this Royal Albert teacup from her late mother's collection.


 This Santa keeps me company in my Kozy Kitchen!

My late hubby and I always made Christmas Jam for years and years to give as gifts.   The past five years, I made it by myself, but this year, Cissy helped me, and it was a special time to share with her.  You can find the recipe here.  

Yield: 12

Christmas Scones

I needed to use up some buttermilk and found this wonderful recipe.


  • 2 cups flour
  • 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup brown sugar, packed
  • 1/2 cup (8 tablespoons) unsalted butter, cut into pats
  • 1 cup dried cranberries, packed
  • 1 cup diced pecans
  • 1 cup buttermilk
  • sparkling sugar, optional, but adds a nice crunch


  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.
  2. Mix the dry ingredients in a large mixing bowl. Add the butter, working it in to make an unevenly crumbly mixture.
  3. Add the fruit and nuts, mixing until they're evenly distributed. Stir in the buttermilk.
  4. Turn the dough out onto a well-floured surface and cut it into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and gently pat each disk into a round about 6" in diameter.
  5. Transfer the disks to the prepared baking sheet, and sprinkle them with sparkling sugar, if desired, pressing it in firmly.
  6. With a bench scraper or sharp knife, cut the round into 6 wedges. Do this by cutting straight down through the dough so you shear the edges.  Separate the scones slightly; there should be about 1" between them at the outside edge.  Repeat with second disk.
  7. Bake the scones for 20 minutes, or until they're just beginning to brown. A toothpick inserted into the center of one should come out clean, or perhaps with a few moist crumbs clinging to it.
  8. Remove the scones from the oven, and serve them warm. To serve later, reheat for 10 minutes, lightly tented with foil, in a preheated 350°F oven.
  9. Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.
Created using The Recipes Generator

I am sharing this with these lovely parties:
Tuesday Cuppa Tea 

Monday, November 26, 2018

Old Fashioned Gingerbread

If you love moist, spicy gingerbread cake, please join me for a slice at the children's table!  My friend, Sarah, over at Hyacinth For The Soul  graciously let me share the recipe, and Oh My, is it ever a great one!!  I have loved gingerbread since I was a little girl, have tried several recipes, and now finally found THE ONE!!  I used my Snowy Village cakelet bundt pan to start out the Christmas season.  I made the Big Star quilt years ago to complement my dishes from Target ( when Target was called Gold Circle)  that are probably over 30 years old. 

My Lady Catherine's Tea Room was found on a shopping trip with my beloved Mom years ago, too.  My "real" name is Catherine, and Cissy is named after me.  I'll be giving this cottage to her one day.  


We are going to be sipping some Comfort and Joy tea, by the Republic of Tea, which is a new favorite of mine.

Yield: This recipe makes 7 cakelets, 4 mini bundt cakes, and 1 mini loaf, or a 9 x 11" cake

Old Fashioned Gingerbread


1 cup butter, softened
1 cup sugar
2 eggs, well beaten
2 cups flour
1 tsp cinnamon
1 tsp ground cloves
1tsp ground ginger
1 cup dark molasses
1 tsp soda
1 cup boiling water


Cream butter and sugar. 
Add eggs, flour, cinnamon, cloves, ginger and molasses.  Mix thoroughly.  Dissolve soda in boiling water and add to batter.  Mix well.  Pour into greased 9"x11" pan and bake at 375 for about 30 minutes.  When cool, dust with powdered sugar.


The recipe calls for a  9"x11" pan to bake the gingerbread and serve it as a piece of cake.  To adapt the recipe to bake in the snowy village cakelet pan, I used Baker's Joy and sprayed the molds,  filled each cakelet about 2/3 full,  and baked till a toothpick came out clean,  about 20-25  minutes.  Let cool for about 15 minutes before removing from the pan.
Created using The Recipes Generator

Before Thanksgiving, I was able to  have my granddaughters,  Cissy, Ella, and Avery over to have some kitchen fun!  We made the turkey gobble cupcakes that Mary had shown us how to do, from Home Is Where The Boat Is.  The girls did such a good job and kept thanking me.  They're so sweet! 

I am sharing this with these lovely parties:
Tuesday Cuppa Tea 

Monday, November 19, 2018

Cranberry Apple Crisp

 It's Thanksgiving week and I'm sharing a recipe from Susan Branch's Autumn book.  Last year I made a cranberry apple crisp from Cook's Country, but I tried this recipe and it's my new favorite.  

 I'm using my Lusterware teacup with some Ginger Cranberry Vanilla tea from Tea of Life.  It's a wonderful tea for Fall and Winter.

 I love this teapot for November, with it's harvest of fruits and vegetables.

Yield: 6

Cranberry Apple Crisp

This is my new favorite Fall dessert. The apples turn a pretty pink from the cranberries, and the topping is perfectly crunchy. I hope you try it! I love that there's no additional sugar in the fruit mixture.


4 large apples (I used Honey Crisp), peeled and sliced 1/2" thick
1 cup fresh cranberries (I used ones that I had frozen)
3/4 cup brown sugar, firmly packed
1/2 cup flour
1/2 cup oats
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup softened butter


Preheat oven to 375 degrees.
Butter a square baking dish.
Place apple slices and cranberries in the pan.
Mix remaining ingredients well and sprinkle over the fruit.
Bake for 30 minutes.  Serve hot with ice cream. 
Created using The Recipes Generator

I took lunch to sweet granddaughter, Ella at her school. 

 I also took lunch to sweet Avery.  Avery and Ella are sisters. 

 My daughter, Molly,  invited me to grandson Riley's football banquet.  We had a great time!

My son, Kevin,  invited me to go with him to Harper's Thanksgiving program and feast at her school.  I'm always grateful to be included in my family's activities.  


Happy Thanksgiving to all of my American friends!  May you have a beautiful day with family and friends. 

I am sharing this with these lovely parties:

Monday, November 12, 2018

Tiny Pecan Muffins

 Please join me for a cup of Vanilla Chai Tea and a Tiny Pecan Muffin. The beautiful hydrangeas were gifted to me from my youngest daughter-in-law.  Aren't they pretty?  I have them in my teakettle that my son, Mike painted for me.  The plaid plate is from Pier 1.  The pretty framed picture is from Jenna from The Painted Apron , that she painted and made into note cards.  I just love it!

 My teacup is from Grace's teaware, and found at HomeGoods.

 Cissy chose that we make the Tiny Pecan Muffins this week, when I told her that they taste like pecan pie.  Pecan Pie is her favorite (mine, too!).

Yield: 3 dozen

Tiny Pecan Muffins

These little gems taste like pecan pie, and are perfect bite-sized morsels.


1/2 cup self-rising flour  (I used 1/2 cup all purpose flour + 1/4 t. salt +3/4 t. baking powder)
1 cup brown sugar
1/2 cup butter, melted
1 teaspoon vanilla
1 cup chopped pecans
2 eggs, beaten


Mix all ingredients.
Bake in greased (I used Baker's Joy) miniature muffin tins @ 350 degrees for 15 minutes.  Do not bake longer than 15 minutes.


You can line the muffin tins with mini paper liners, but be sure to spray the liner.  My muffin tin is nonstick and the muffins came out just fine.
Created using The Recipes Generator

My son, Mike, created this pumpkin on my piggy blackboard for Fall.

My grandson, Connor, turned 18 this past week!

My grandson, Riley, turned 15, yesterday!  

Thank you for your visit!  xo

I am sharing this with these lovely parties:

Monday, November 5, 2018

Pumpkin Cream Cheese Bread and a Birthday

 Our teatime today is on a rainy day, and I'm setting it up in my living room.  Please join me for some pumpkin spice tea and some pumpkin cream cheese bread, won't you?

I want to thank everyone who read my post on My Beloved Mom.  Your thoughts, prayers, and condolences are so appreciated during this time of sadness and loss.  

 One of my favorite tea sets is this one that I bought from Ross years ago.  

 My calico teacup is so pretty for Fall, too.

This Johnson Brothers Olde English Countryside transferware platter is another favorite.

I saw a pillow at Kirkland's recently and went home and sketched out a design that resembled it.  I made a envelope style pillow, but this time used one rectangle of 42" long by 18 and 1/2" wide.  by doing it this way, there aren't any side seams.  First I found the middle and appliqued my design, leaving it kind of shabby.  The pumpkin base is made from osnaburg fabric, and then on top, I used an old sweater that my sister sent me.  After I appliqued,  I then did the envelope sytle in the back and stitched the top and bottom easy!

Yield: 1 large loaf, and one mini, or 4 mini loaves, 6 cakelets, and 2 mini bundts

Pumpkin Cream Cheese Loaves

This is my daughter, Molly's,  favorite bread that she likes to give as gifts. It's so nice to bake some, and store them in the freezer to give away.  The addition of the cream cheese layer is a nice touch!


For the Bread:
3 and 1/3 cups flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons salt
2 and 2/3 cups sugar
2/3 cup oil
4 eggs
1 lb. can pumpkin puree
2/3 cup water

For the Cream Cheese Filling:
8 ounces cream cheese, softened
6 tablespoons sugar
1 egg
1 teaspoon vanilla

For the Topping:
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 tablespoon butter


For the Bread:
Grease 1 regular size loaf pan and one small, or a mixture of minis.
Sift together the flour, pumpkin  pie spice, baking soda, baking powder, and salt.  Set aside.
Beat together sugar and oil until light.  Add eggs, one at a time.  Beat in pumpkin.
Add dry ingredients, alternatively with water to the sugar/oil mixture until it is well blended. 

For the Filling:
Mix the cream cheese and sugar until smooth and creamy.  Add the egg and vanilla and beat well.

For the Topping:
Mix the dry ingredients together and cut in the butter until it resembles cornmeal.  Set aside.

Spoon half the batter into each prepared pan. 
Spoon a layer of filling over each. 
Sprinkle with half the topping. 
Add the rest of the pumpkin batter.  Finish off with rest of topping.
Bake at 350 for about 35 minutes for small loaf,  and 45 minutes for regular loaf.  Use a toothpick to check to see if it comes out clean.
Created using The Recipes Generator

 Today is Harper's 4th birthday!!  Doesn't she look adorable dressed in her butterfly wings and fairy dress?  Her party was at the Butterfly Gardens, which is a magical place with the prettiest butterflies that I've ever seen!  Of course, Harper was the cutest butterfly ever!

What little girl wouldn't love this mushroom fairy house birthday cake?! 

I am sharing this with these lovely parties:

Thank you for your visit!  xo

Related Posts Plugin for WordPress, Blogger...