With Christmas just a few days away, I decided to show some holiday treats I have recently shared with my staff.
For our December Saturday clinic, the staff enjoyed an eatable village that included:
Pound cake houses (each staff member could have their own house):
- Pound Cake (recipe found here)
- Cookie glazing frosting (recipe found here)
- Mini M&Ms, chocolate chips, colored sugar, almond slivers, Andes candies, lemon wafers, green frosting, and sugar flakes.
Spritz cookie Trees (recipe found here, peppermint extract used instead of fiori di sicilia)
Marshmallow cereal trees (recipe found here, shaped into trees rather than wreaths)
Cream wafer cookies (recipe found here) – these are really good!!
Meat and Cheese Tree
On another day, a demonstration of a new piece of equipment we are considering, was held over our lunch break. So, I brought in some meat and cheese for the staff to eat. Keeping with the holiday spirit, these were put together in a decorative fashion.
After seeing the idea in an ADA Morning Huddle email, I also made a tray of fun fruit treats. These Grinch Poppers (original idea posted here) were enjoyed by everyone.
Merry Christmas to everyone who reads my blog!!
Taking a few days off of work gave me some time to start my holiday baking. With a son who is on a low sugar and low gluten diet (not for any medical reasons, it’s just healthier), I worked out a few new recipes.
Having read somewhere that Stevia can be substituted for half of the sugar when baking, I decided to try to make cookies with a lower sugar content. Using the traditional Tollhouse Cookie recipe as the base, I made some mint flavored cookies. You really couldn’t tell that there was less sugar in them than the normal recipe.
Mint Chip Cookies
Makes 4 dozen
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup granular sugar
3/4 cup Stevia
1 teaspoon vanilla
Green food coloring
1/2 cup Mint Chocolate Chips
1/4 cup Dark Chocolate Chips
1/2 teaspoon shortening
Preheat oven to 375 degrees F. Combine flour, baking soda and salt. Beat butter, sugars, vanilla and coloring until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 10-12 minutes until bottoms are light brown. Cool slightly, then transfer to wire rack to cool completely. Heat dark chocolate in microwave until starting to melt. Fold in shortening and mix until creamy. Drizzle chocolate over cookies.
Next, I decided to try making a new recipe from Better Homes and Gardens, but modified to use Gluten-free Flour (King Arthur Measure for Measure). The first batch I made tasted great but was extremely crumbly. For the second batch, I added an egg to the mix. This gave the dough enough binder to hold the cookies together.
Cherry-Walnut Balls (modified)
Makes 4 dozen
1/4 cup coarsely chopped maraschino cherries
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cup Gluten Free Flour (KAF)
3/4 cup Chopped walnuts
Preheat oven to 325 degrees F. Drain the maraschino cherries on paper towels. Beat butter on high for 30 seconds. Add sugars, egg and flavorings and beat until creamy. Gradually beat in flour. Stir in nuts and cherries. Drop by spoonfuls onto ungreased baking sheets. Bake for 18-20 minutes until bottoms are light brown. Cool slightly, then roll in powdered sugar to coat and transfer to wire rack to cool completely.
Lastly, I planned to make my personal favorite – Red Velvet Thumbprint Cookies. However, when I looked into my pantry, I realized that I had some lemon wafers that needed to be used up. So, I decided to try to alter the recipe and make a lemon-lime flavored version.
Lemon-Lime Thumbprint Cookies
Makes 5 dozen
1 cup butter
1 cups sugar
1 teaspoon Vanilla
1 teaspoon Green Food Coloring
1/2 teaspoon Baking Soda
1/4 teaspoon salt
1/2 teaspoon lime juice powder (KAF)
2 1/2 cups flour
Lemon melting wafers (KAF)
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Beat butter and sugar until light and creamy. Stir in egg, coloring and vanilla. Mix together dry ingredients and stir into butter-sugar mix. Shape into 1 inch balls, roll in sugar and place on baking sheet. Bake 12 minutes. Remove from oven and immediately top with melting wafer. Cool slightly, then transfer to wire rack to cool completely.
Each year, my dental office works with a local charity to collect and donate items to children in need. Whether it be “Toys for Tots” or “Hats and Mittens”, our doctors, staff and patient families actively participate.
This year, I decided to combine my love for crafts with this donation opportunity. Having knit and crocheted several scarves earlier in the year, I decided to make some hats to go with the scarves. I have tried making mittens and gloves but without much success. So, I purchased a pair of waterproof gloves to go with each set.
Queen Anne’s Lace Scarf, Crochet hat
Variegated Yarn Infinity Scarf and Headband
Lace Knit Infinity Scarf and Hat
Islet Crochet Scarf and Rib Knit Hat
Swirl Knit Scarf and Crocheted Hat
Ripple Crochet Scarf and Wavy Knit Hat
I hope these are enjoyed by the person who receives them.
A year ago, with Thanksgiving approaching, I decided to make a decorative fused glass plate for my kitchen.
- Grapes: Transparent Glass full fused to make 1/2 inch pebbles.
- Corn: Varied pieces and colors of glass full fused to make small pebbles.
- Cornucopia (streaky tan) and Pumpkin (streaky orange) opaque pieces heat polished (1300º F) to smooth the edges, transparent amber fine frit between each piece prior to fusing the plate.
- Words: Photo Transfer Paper, Delphi Glass
- Light Contour Fused (1325º F) to create plate.
All went well until I placed the glass in a ceramic mold to slump it into a plate form.
Unknown to me, the contractor that was doing some work in our family room shut off the power to a few circuits. The power to my kiln was interrupted and when I returned from work and opened the kiln, my plate had cracked. Bummer!
Unfortunately, this meant that my plate was not ready for Thanksgiving last year.
So… back to cutting and heat fusing.
This time, all went well and I now have a plate to display for Thanksgiving this year.
To salvage the cracked glass, I broke it into smaller pieces, pot melted the pieces and made a beautiful melt plate.
Having received a large quantity of fabric from my sister, I needed to make room for storing this. Sorting through my current stash of fabric, I found a container of dyed fabrics that I had made when trying different dyeing techniques.
The ones left were a bit dull in color. No longer needing these, I decided to make another of the many quilts in my “Future Projects” folder on my computer. To brighten them up, I combined them with white fabric and use variegated thread for the quilting. It’s amazing how the white makes even drab fabrics look cheery.
This was a simple pattern that combined these 250 different swatches in long rows separated by white sashing, turned on point and set in asymmetrically. I really like how it turned out.