The past week I have tried to be extremely helpful. This means running errands, wrapping gifts, you name it. I also will accomplish pretty much any errand for some cash as I am slightly panicked by my credit card bill.
I also went down to my cousins where one of the dogs, Titus, felt the need to show off one of his skills (holding his bowl). I also helped my uncle package his spices. Yes, he is that cool that he blends his own spices. Isn’t that awesome? I’m so excited to test them out!
Other fun projects, working on my t-shirt blanket, enjoying some green smoothies, blogging, hanging out with the Bodie-Man, oh and some baking of course.
Puffy Fluffy Butterscotch Cookies
1 cup butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla
1 package instant butterscotch pudding
1/2 tsp salt
1 Tbsp baking soda
2.5 cup flour
1 cup each (butterscotch & semi-sweet chips)
1. Preheat oven to 350F. In a large bowl, cream the butter and sugar. Add eggs one at a time. Stir in vanilla and pudding mix.
2. In another bowl, whisk the salt, baking soda, & flour together. Add dry ingredients to the creamed mixture and fold in the chocolate/butterscotch chips.
3. Scoop onto a baking sheet and bake for about 8-10 minutes or until the bottoms are browned.
4. Let cookies cool a few minutes on the counter/stove.
Peppermint Pinwheel Cookies
1/2 cup butter (softened)
1 cup sugar
1 large egg
1/2 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
3/4 red food coloring
1. Beat butter at medium speed until creamy. Gradually add sugar and beat until light and fluffy. Add egg and vanilla until well blended.
2. Combine flour, baking soda and salt. Gradually add flour mixture to butter mixture and beat until blended.
3. Divide dough into 2 equal portions. Roll 1 portion onto a 12×8 rectangle on a piece of lightly floured plastic wrap.
4. Knead/mix food coloring into remaining dough and then repeat step 3. Invert the red dough onto the untinted dough and peel off plastic wrap. Roll up each rectangle (jelly-roll fashion) using the bottom piece of plastic wrap as a guide. Wrap in plastic wrap and freeze 4 hours or up to 1 month.
5. Preheat oven to 350F. Cut off both ends of the dough log and discard. Cut dough in 1/4-inch-thick pieces and place on cookie sheet. Bake for about 6-7 minutes or until puffed. Remove and allow time to cool. It’s easier to remove the cookies once they are completely cooled, so the sections do not separate.
What have you been up to over the holidays? Are you excited for Christmas? I’m sure not many people are reading as it is two days before Christmas, but enjoy nonetheless 🙂