Monday, March 15, 2010

Happy newbies

I perfected my chocolate cookie recipe by using mini chips , these more evenly distribute , and baking them at 400 degrees for 9 minutes instead of 325 degrees for 15 much better outcome , then I decided to mush a marshmallow into each cookie , voila toasted marshmallow chocolate chip cookies , yummy.
I found this perfectly shaded blue sugar in this vintage style jar , perfect for Easter sugar cookies.

And pierced spoons , they intrigued me , for those soup eaters in my home who love the noodles and not the broth , for fruit salad , for serving olives and pickles too , a clever and unique addition.

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