Monday, April 24, 2017

Chocolate Crinkle Cookies

 What a beautiful day to enjoy some cookies and tea by my little waterfall.  Won't you join me?  My granddaughter Cissy and I made these.  I'm using my Jonson Brothers Friendly Village Springtime plate and a Lenox teacup that Debbie gave me,  from She Graces Her Home In God's Beauty.

Here is Cissy with all her Chocolate Crinkle Cookies ready to go into the oven.  Isn't she such a cute little baker?

I bought this sweet cherub from HomeGoods, but first talked myself out of it, went home and decided to go back the next day.  Hooray!!  It was still there and I  decided to purchase it.    It looks so pretty next to my waterfall, doesn't it?

Behind the cherub is my oak leaf hydrangea plant that my youngest son planted for me last year.  Isn't it a beauty?  Supposedly this plant does well in Texas.  

This is some happy news that I received recently!

yield: 40 cookies (although the cookbook said 24)
print recipe

Chocolate Crinkle Cookies

Cissy rated this cookie a 5-Star!


  • 1/2 cup powdered sugar
  • 1 and 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 and 1/4 cups sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Put the powdered sugar in a medium bowl and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
  3. In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until fluffy and pale, about three minutes. Turn off the mixer and scrape down the sides. Add 1 egg and beat until blended. Add the other egg and the vanilla and beat until blended. Turn off the mixer and add the flour mixture. Mix on low speed just until blended. Scrape down the bowl.
  4. Scoop up a rounded tablespoonfuls of dough and roll into a balls. Roll the balls of dough in the powdered sugar until completely covered. Place the balls on the prepared cookie sheets, spacing them 2" apart.
  5. Bake the cookies 1 sheet at a time until crackled and puffed, 10-12 minutes. Remove the cookie sheet from the oven and place on a wire rack. Let cool for 15 minutes, then use a metal spatula to move the cookies directly to the wire rack. Let cool completely.
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Monday, April 17, 2017

10th Teacup Exchange

These are my special gifts that I received from my new friend Lauren, who blogs at Wonderfully Made.  This was the 10th Teacup Exchange that the sweet hostess, Stephanie, from The Enchanting Rose organizes so tirelessly and joyously for us twice a year.  I sent my gifts to the lovely Lea from Cici's Corner.   I forgot to take a picture of the gifts that I sent, but you can check them out at Lea's blog here.   Although it's such fun to receive the package in the mail, it's just as much fun to send the package off!

I received this pretty handmade card from Lauren.  Isn't she talented?  Both Lauren and Lea are new friends that I've been fortunate to meet through Stephanie's teacup exchange.  I always love meeting new friends, don't you?

Isn't this vintage teacup so pretty?  I just love this lily of the valley design, from Royal Stuart. When I see this patch of flowers it reminds me of those that were growing along my patio, when I lived in Ohio.  I can almost smell their fragrant scent!

How did Lauren know that I love spicy tea?  Lauren said that this loose leaf tea is a best seller from the tea shop that she purchased it from.

I also received this pretty vintage, lace-trimmed hankie, pretty stickers, and....

....lavender from Lauren's garden, homemade shell-shaped lavender soap, a heart shaped tea infuser, and vintage earrings.  Lauren said that she decorates with vintage earrings.  Isn't that a fun idea?  Thank you, Lauren, from the bottom of my heart.  I LOVE all of my specially selected gifts that you shared with such generosity and thoughtfulness.  Every time I sip tea from my new teacup, I will think of you.


Thank you, dearest Stephanie, for your wonderful organizational skills and kindness in being our hostess. Please be sure and stop by to see all the loveliness at:

It's that time. . .

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Thank you for your visit!  xo

Monday, April 10, 2017

Bunny Cupcakes

 Please join me for a bunny cupcake out on my patio, won't you?  Mr. Rabbit, that I made years ago, is hosting our party today.  My son, Mike, painted some rocks to resemble Easter Eggs. 

 I'm using this pretty teacup that my Mom gave me, which is an unnamed Royal Albert one.

 Cissy made a bunch of bunny cupcakes after school one day to take home to her family.  Doesn't she looked pleased with her results?  Can you see my bunny garland that I crocheted,  that's hopping in the background?

 I had lunch with Ella at her school and I brought the makings for the cupcake for her to put together.  

 Ella's big sister, Avery, loves her sweets and she was happy to make a cupcake for dessert, too.  Yes, Nana's Cooking Camp will travel!

 This little cutie wanted nothing to do with the marshmallow ears, but loved the rest of the entire cupcake..."I like cake!"  Me, too, Harper!

I thought I'd brighten your day by showing my basket of Gerbera Daisies because they're so cheery!

yield: 24print recipe

Bunny Cupcakes

There's really not much of a recipe for this, but it's fun for kids to put together.


  • Prepared cupcakes, either from a mix or by scratch
  • Vanilla frosting, either canned or homemade buttercream
  • Regular sized marshmallows, for the bunny ears
  • Small pink jelly beans for the nose
  • Small candies for the eyes, such as Sixlets, M&M's, or even colored icing
  • Pink Sparkling Sugar, for the inside the bunny ears


  1. Bake cupcakes as directed on package, or make from scratch. Let cool.
  2. Frost cupcakes with the vanilla frosting.
  3. Cut marshmallows diagonally in half, for the bunny ears. Sprinkle some of the pink sugar on a plate, and dip the sticky part of the ears in the sugar.
  4. Place the ears on the bunny's head. Add the jelly bean for the nose and some small candies for the eyes. Enjoy your bunny cupcake!
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Monday, April 3, 2017

Cast Iron Cinnamon Buns

 Please join me for a special treat...homemade cinnamon buns that were baked in a cast iron skillet.  My bunny teapot is ready to poor some tea.  Can you pull up a chair and sit a spell?

 This darling cottage teacup is a favorite of my granddaughter, Cissy.  I know I've shared it before, but it goes so nicely with today's teatime. 

 Here are the rolls all ready for their one and only thirty minute rise time.

Here they are with their cream cheese frosting...oh yumminess!  These would make anyone happy.

My youngest son, daughter in law and Harper invited me to Dallas Blooms at the Dallas Arboretum, and oh what a beautiful day it was.  The Arboretum is wonderful all through the year, but I have to say that Springtime is my very favorite.  Eating brunch on the restaurant's patio is another unforgettable treat.

Later on in the day, I heard a knock on my door and it was a surprise visit from my daughter!  Her oldest child and my very first grandchild, came over to show me Connor's "new" car!!  I asked for Connor to take me for a spin around the neighborhood.  What a good driver he is, too.  I was so proud, and he was so happy!

yield: 8 bunsprint recipe

Cast Iron Cinnamon Buns

I was searching for a recipe for cinnamon buns made in a cast iron skillet and came across this fabulous recipe. I have made many cinnamon rolls in the past, but this recipe is the quickest and tastiest EVER! The combination of baking powder and instant yeast makes for a quick 30 minute, one-time rise. Maybe you'd like to try this for Easter. This is going to be my go-to recipe for Cinnamon Buns from now on!


Cinnamon Buns
  • 3/4 cup packed dark brown sugar
  • 8 tablespoons unsalted butter, melted (divided use)
  • 6 tablespoons granulated sugar (divided use)
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • salt (stated in directions)
  • 2 and 3/4 cups all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 cups warm whole milk (110 degrees)
  • 4 teaspoons instant or rapid-rise yeast
  • 3 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt


For the Cinnamon Buns
  1. Combine brown sugar, 1 tablespoon melted butter, 1/4 granulated sugar, cinnamon, cloves, and salt in bowl; set aside.
  2. Whisk flour, baking powder, and 3/4 teaspoon salt together in large bowl.
  3. In a separate bowl, whisk together milk, yeast, 2 tablespoons melted butter, and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together. (I did all this in my electric mixer.) Dough will be sticky.
  4. Transfer dough to lightly floured counter and knead to form a smooth, round ball, about 2 minutes. Roll dough into a 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over the dough, leaving a 1/2" border at edges. Sprinkle sugar mixture over butter, leaving 3/4" border at top edge, and press lightly to adhere. Roll dough away from you into a firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12" in length and an even diameter.
  5. Grease a 10-inch cast iron skillet with 1 tablespoon melted butter. Using a serrated knife, cut cylinder into 8 pieces and arrange cut die down in prepared skillet. Cover buns loosely with plastic wrap and let rise 30 minutes.
  6. Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25-30 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let buns cool for 10 minutes before adding the glaze.
For the Glaze
  1. Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns.
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