Saturday, December 1, 2012

sparkling cookies from the Purl Bee

Sparkling Coin Cookies

(adapted from the Icebox Butter Cookies in Martha Stewart's Baking Handbook)
Makes approximately 5 dozen
2 Sticks unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1 teaspoon almond extract
2 1/2 cups plus 2 tablespoons sifted all-purpose flour (or whole wheat flour)
1 teaspoon salt
1/2 cup sanding sugar of each color for rolling
You will also need:
Parchment paper
Electric mixer
To make cookies:
With electric mixer, beat butter and sugar until fluffy.  Add egg and almond extract and mix to combine.  Add flour and salt and mix on low until combined.
Divide dough into quarters and roll each piece into a log approximately 1 1/2 inches in diameter.  Wrap each log in parchment and refrigerate until firm.  If freezing, wrap well in plastic and parchment.
Preheat oven to 350 degrees.

Line baking sheets with parchment.  Let dough stand at room temperature until soft enough to slice, but firm enough that it won't lose it's round shape when cutting.  Roll logs in sanding sugar until they are thoroughly coated and slice into 1/4-inch-thick rounds.  Place the rounds approximately 1 inch apart on baking sheets. Bake for 15-20 minutes until slightly golden on edges and bottoms.  Remove and place on cooling racks.
We used Martha Stewart's Icebox Butter Cookie recipe and substituted almond extract for the vanilla extract.  We like that you can make this dough ahead and keep it in the freezer for up to three weeks before baking it.

 the purl bee features a holiday cookie every year, 
take a minute and check their archives for past deliciousness.

Thursday, November 29, 2012

brown paper packages tied up with string...

I made these accordion books 
 for my family last year,
filled with photographs of my 
children, niece and nephews.
I love love love them,
 they are simple & sweet.  

You can find one
 for yourself 
and a friend 
here in my Etsy shop!

My Favorite Things - Julie Andrews

AND you can be like me and 
hum this song the entire day!

Wednesday, November 28, 2012

4's class

What's more fun than a 4's class at Beehive?
This group gets me every week.
They are so on top, non stop and into everything.
They remind me to laugh.
And we laugh alot.

Tuesday, November 20, 2012

great love

                                                                          found  here

Friday, November 16, 2012

Thursday, November 15, 2012

Tuesday, November 13, 2012


Yesterday's open studio was filled 
with feathers, turkeys and teepees..
oh yeah, and really happy kids making great art!

Saturday, November 10, 2012

Psst! check out these giveaway goodies


Seriously folksies, THIS is a great giveaway. 
Discover Paper has put together a ginormous holiday gift guide
 and outta sight giveaway.
My favs-
 the Retro calendar, 
 the Uppercase subscription and 
 coolie watercolor postcards.
Check it out for yourself at 
and while your there peruse the blog, 
chock- full of great ideas and inspiration.  

Friday, November 9, 2012

Blueberry Coconut Pecan Breakfast Cookies

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes 
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar
1             teaspoon vanilla extract
Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.
 I'll swap out the blues for dried cherries or cranberries..

 otherwise looks like i'm off to shop and make these this afternoon.

Grab your recipe right here 

Thursday, November 8, 2012


painting by CAROLINE age 51/2

                                                              sewing by ANNE age 8

Life Alive

Yesterday I got lost in my old neighborhood 
visiting  my favorite stops, including LIFE Alive  just before heading home.
My friend Liz brought me to this lovely organic cafe in Cambridge last spring, 
and since I have taken my fam and select friends. 
 I ordered the Harvest Smoothie (Avocado, Banana, Dates, Lemon, Kale, Chia, and Almond Milk)  and Simply Juice(Lemon, spirulina, honey, and pure water)
knowing that I'd be in the hot box within 2 hours.
 Yum and yum!
Live Alive is grassy green and way fresh and I love 
the relaxed, friendly staff and cool vibes.
NOT to be missed, the Journey Jar pictured above.. 
little scrolls of wisdom to send you on your way.