This country style arrangement was right from farm to table! Had so much fun picking my flowers from Land’s Sake Farm and trying out my first centerpiece arrangement. Bonus points for a breakfast table colour lesson for your 2 year old.
Trying out a red-violet analogous colour scheme after taking the Elements and Principles of Floral Design course from Team Flower. A variety of lilies, roses, hydrangea for my neighbour, Maria.
Have you ever done a makeover grocery store bouquet? This one is a collection from a pre-set arrangement and separate bunches. Some “Just Because” flowers when you are trying something new and just going for it!
“Quarantine flowers” for some special moms in my life! Grocery stores had a pretty limited selection of florals at this time, but the extra challenge was a fun way to get creative! This was my first arrangement when I decided to start this hobby :)
I only make cookies (pretty much) once a year and it’s these cookies. They are my absolute favourite and although it takes some preparation, it is worth it. Cake mix is the secret ingredient that gives it an amazing texture and flavour. Try it!
Cake Batter Christmas Cookies adapted from Sally’s Baking Addiction
ingredients
1 and 1/4 cup all-purpose flour
1 and 1/4 cup vanilla boxed dry cake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract
1/2 to 1 cup chocolate chips
1/2 cup crushed candy cane (6-8 candy canes)
1/4 cup red and green sprinkles
instructions
Sift flour, cake mix, and baking soda in a large bowl.
In another bowl, using a mixer, cream the softened butter and both sugars on medium speed until smooth. Add the egg and mix on high until combined. Add vanilla. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips, candy canes, and sprinkles. Mix on low until evenly dispersed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory* (see Note below).
After it has been chilled, preheat oven to 350°F.
Scoop about 1 tbsp of the cold dough onto a baking sheet lined with parchment paper or silicone mat. Shape your cookie dough balls to be "taller" than they are wide. Keep dough chilled when working in batches.
Bake the cookies for 10-12 minutes until edges are slightly browned (mine took 11 minutes). The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point to make it look pretty.
Allow the cookies to cool on the baking sheet for a few minutes and transfer to a wire rack to cool completely.
*Note: Chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
A fun treat that uses up leftover marshmallows and graham crackers after a camping or cottage trip!
S’mores Cookie Bars adapted from Seasons and Suppers - makes 24
ingredients
2 cups all purpose flour
2 cups graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
1 cup unsalted butter at room temperature
3/4 - 1 cup light brown sugar packed
2 large eggs lightly beaten
2 cups mini marshmallows heaping (or cut up large marshmallows in quarters)
1 - 1.5 cups semi-sweet chocolate chips
1/4 cup peanut butter (optional)
instructions
Preheat oven to 350 F. Line a 9x13 baking pan with parchment or Silpat.
In a large bowl, whisk together the flour, graham cracker crumbs, baking powder and salt. Set aside.
In another bowl, beat together butter and brown sugar until light and fluffy. Add eggs and beat until well combined. Reduce mixer to low and slowly beat in the flour mixture until combined.
Remove and set aside about 1/4 of the dough. Press the remaining dough into the pan to form a thin, even layer on the bottom. If you are using peanut butter, spread on top now. Top with chocolate chips, then marshmallows (reserve some for the end!). Scatter the reserved dough over-top in clumps. Make sure It doesn’t cover the chocolate and marshmallows completely.
Bake in oven until golden brown, about 30-35 minutes (mine were a bit overdone at 35 minutes). *See note. Set pan on a wire rack to cool completely. Then cut into squares.
*Note: After 35 minutes, my marshmallows didn’t really stay very white and the chocolate chips spread out. Around 28 minutes, I recommend pressing in a few more marshmallows and chocolate chips then sticking it back in the oven.
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