Posts Tagged ‘cookies’

Charley Brown Christmas Tree


My daughter and granddaughter have put up the craftiest, cutest, Christmas tree ever.

CThey gathered twigs from the yard and wired them together to create a Charley Brown tree.

Lots of white lights and a sparse amount of just very special ornaments completed one of the cleverest trees I’ve ever seen.




Yesterday my sisters baked multitudes of the best ever chocolate chip cookies.  She packaged them up into bags of 4 or so each and while they were still warm, I joined them in driving the streets of Myrtle Beach and passing them out to the homeless.

What a rewarding and heartwarming feeling.

God Bless all of you, and very merry and blessed Christmas.

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006I didn’t need any more. I have my gift baskets all ready for their bows. I really didn’t need anymore biscotti. But, like so many others, I needed something to redirect my thoughts from the insanity in Connecticut. Creativity can do that, whether it’s in the bright green hat I’m trying to knit with the stitches I must relearn, helping my Granddaughter build a styrofoam submarine for her school project, or bake another 96 biscotti. I kept very busy.

Orange Pomegranate Biscotti

2 Cup AP flour
1 Cup Sugar
2 Tbl Grated Orange Zest
1 teas or more Orange Extract
1 teas baking powder
1/2 teas salt
3 room temperature lg eggs
1/2 Cup Dried Cranberries/Pomegranate flavored
1/2 Cup Walnuts
1 Tbl Blood Orange Olive Oil (any good grade olive oil can be substituted)

Preheat oven to 350 degrees. Place sheet of parchment paper on a baking sheet, spray lightly with cooking spray.
Place dry ingredients in mixer bowl and mix on low speed. I used freshly grated orange peel that I dried last summer so the flavor was very rich. You may need to adjust the amount of orange extract based on the flavor imparted by your orange zest. Stir nuts and fruit into dry ingredients. In a separate bowl set over very hot water, beat eggs and oil until thick and fluffy. Slowly fold egg mixture into flour mixture until well incorporated. Dump onto readied baking sheet and with wet hands form into a long loaf, about 12 in long, 4 inches wide and 1 inch thick. Bake for 25 to 35 minutes. Reduce oven temp to 325. Remove loaf from pan and cool for 15 minutes. Carefully slice loaf into 3/4 inch pieces. Place on ungreased cookie sheed and bake another 10 minutes, turn and bake 10 minutes longer until lightly golden and crisp on each side.

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Is this still a day and culture that requires parents to inspect each piece of candy a child receives on such a fun loving night? I’ll be darned if I’m going to hand out the same old stuff I have for years. Mini-sized skittles and teeny milky ways (I buy ’em, I’ll eat ’em)

I’m retired, I have time to have some fun too. My preparations started weeks ago. Martha has little on me. My door decor came from a pattern I picked up 2 yrs or so ago when patterns went on sale for $1 at Hancock fabrics. If you sew that’s a great time to stock up on craft patterns. I made my chandelier from items I found in my Christmas stash. The other decorations were from stuff I found around the house.
I did borrow a scary ghoulish looking thing from my daughter and turned her into a zombie gypsy.

I’ve decorated lovingly and baked fresh cookies for the little goblins that knock on my door. Parents, I have included in each bag the following note:

“My name is Laurie and I am a 65 yr old Grandma of 3 sweet little girls. I would not hurt your children anymore than I would hurt my own babies. Please allow them to eat the treats I have lovingly baked. Happy Halloween”

Whether they get eaten or trashed, I’ve had a great week getting ready for Halloween. Baking, sewing, creating, those things always feed my soul.

All of you, new friends and old, have a safe and happy All Hallow’s Eve.

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