These really are easy to make once you have saved the right kind of fruit cans and opened them on the bottom. I wash and dry them, then spray the tops outside on a nice day-like today-65 degrees!! Fill them with treats, and glue or tape the bottom back on. I've discovered that tape holds them shut just fine and is so much easier than trying to glue them. Cover the cans with paper and decorations and thread ribbon through the pull tab on the top.
Sunday, February 13, 2011
♥ Day, Part 2
These really are easy to make once you have saved the right kind of fruit cans and opened them on the bottom. I wash and dry them, then spray the tops outside on a nice day-like today-65 degrees!! Fill them with treats, and glue or tape the bottom back on. I've discovered that tape holds them shut just fine and is so much easier than trying to glue them. Cover the cans with paper and decorations and thread ribbon through the pull tab on the top.
♥ Day, Part 1
Now I need to finish decorating the candy cans and get them ready, too.
Tuesday, February 9, 2010
Sweets for the Sweet
Chocolate Decadence Cookies

Photo: Leigh Beisch; Styling: Dan Becker
Time: 30 minutes, plus chilling and cooling time. Don't overbake these! They're best when slightly gooey.
Yield: Makes about 40 cookies
Ingredients
- 10 ounce bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
Preparation
1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
This recipe is from Sunset Magazine, December, 2009. One comment on the recipe page was to bake the cookies an extra minute. I really don't know what Sarah did with hers, so see what works best for you and your oven. We also had ours for more than two days and they were OK to eat.
Sarah crushed peppermint candy canes and sifted them to get the finest crystals to sprinkle over the top of the frosting she used. So pretty and OH--MY--GOODNESS, THESE ARE SO DIVINE.
Please go over to visit Liz at Brambleberry Cottage for more sweet things.
Saturday, February 6, 2010
Kid Central and LOVE Craft
Thursday, February 4, 2010
Seeing Red
I'd rather be seeing cardinals in the yard, but they just don't come to Colorado. These two came home with me after I stopped in Eaton at Victoria's Tiny Tea Room one Saturday in December after going to see my mom. Julie is the best shop owner in Eaton as far as I'm concerned. She has developed four small cottages into a small town business empire. It is right on the highway and so easy to stop by and drool at all the lovlies. And the tea room!! Oh my, you should be so lucky!
Straight to the Heart
I would say I have LOTS of hearts around the house. These are on the soffit above the kitchen cupboards. They go around three sides of the kitchen and are dust catchers that I don't climb up to clean very often.
Friday, January 29, 2010
Valentine's Party
I am positive the ground shakes the tower every time a semi goes by the house or the coal trains rumble along and shake the earth just enough to mess things up. Do I know anything? No! So, if anyone has suggestions, I am a willing learner.



