Just Because Quilts: December 2020

Ho Ho Ho

Who doesn't love cookies?

Can you believe it is already December 1st? Where has the time gone? We have been through many trials and tribulations this year, some of them devastating, but we are here today in each other's company, enjoying a bit of seasonal fun. Well done, us! I'm sure I'm not the only one who is appreciative of all our fellow quilters and artists who have contributed so much of their time and self to bring us a little comfort and joy during difficult times. Thank you, sister quilters, and thank you, Carol and Carla, for hosting these hops this past year, and for helping to keep our hands, hearts, and minds busy. God Bless You All.

And now to share my contribution to the Virtual Cookie Exchange and Christmas Blog Hop hosted by Carol of Just Let Me Quilt.

I'm sure Santa won't be able to resist these delicious chocolate chip cookies when he stops by this Christmas Eve. This recipe comes from my lettering teacher, Lindsay Ostrom, Creator of Cuteness. These are basically oatmeal cookies chock full of yummy goodness like Rice Krispies, milk chocolate chips, and chopped nuts. Your kitchen will smell heavenly while these are baking in the oven! The recipe makes a boatload of cookies to share, but you will want to make a second batch just for you.

DOUBLE DOODLE COOKIES

Step One

Mix together --

1/2 cups oats (I use 1-Minute)

2 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

a generous shake of cinnamon

Step Two

Mix together in another bowl --

1 cup unsalted butter (I use salted butter because I prefer it)

2 large eggs

3/4 cups packed brown sugar

1 Tablespoon real Vanilla (Lindsay adds an extra splash)

1/4 teaspoon lemon juice

Step 3

Combine the oats and flour mixture to the wet ingredients and mix together.

And the best part

To mixture add

3 cups milk chocolate chips

1 - 2 cups Rice Krispies

1 1/2 cups chopped walnuts or pecans

Dough can be chilled 2-4 hours before baking if desired.

Drop teaspoon-sized mounds on parchment paper and bake at 350 degrees F for 9-12 minutes.

Serve with ice cold milk.

YUMMY!!!

I love to cook, but I can make the biggest mess imaginable! For my project I made a Christmas apron. This was a panel apron called Sugar and Spice. It was created by Karen Tye Bentley for Northcott fabrics.

These little panel aprons go together so quickly. The directions suggest folding back the edges and topstitching, but I actually lined mine for a little more protection. (Like I said, I am messy!)

The neck and apron ties can be a little tricky to turn right side out after stitched, so I used an old seamstress trick my mother taught me. I've made reference to this before and was asked how to do it, so I'm taking this opportunity to share this trick.

Once your ties are sewn, insert a wide straw inside fabric tube as shown. (They actually do make wide cylinders to buy in fabric stores for this purpose.)