I have finished the drawing/painting part of the pillow for my DIL. The picture is of their beautiful dog, Makenna, who passed away just before Christmas.
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picture I was working from on the bottom |
On Friday I sewed with The Paradise Girls and Carrie brought the best cookies I have ever had. They were called Devil Drops so I renamed them, "Heaven Help Us" because they are deadly.
Heaven help Us!
2 sticks unsalted butter
1 ¼ cup granulated sugar
¾ cup dark brown sugar
2 eggs, plus 1 egg yolk
2 teas. Pure vanilla extract
1 teas. Fine sea salt
3 cups all purpose flour
1 teas. Baking soda
3 cups coarsely crushed potato chips (use really crisp old-fashioned
potato chips like Hawaiian potato
chips or
kettle cooked-they stay crunchier in the batter)
2 cups milk chocolate chips
4 (1.4 ounces each) Heath Bars (you can get them in the bakery section
of the grocery store already
chopped
1 ½ cups butter-roasted pecans, coarsely chopped (recipe follows)
1-2 teas. Maldon sea salt (optional) for garnish
In large bowl stir together the melted butter, granulated and brown
sugar. Stir in eggs, vanilla and
salt. Sift together baking soda and
flour and stir into batter until just combined.
Fold in crucshed potato chips, milk chocolate chips, chopped toffee bars
and pecans.
Scoop cookie dough by rounded ¼ cups and roll into a ball. Line the cookie balls on a parchment lined
cookie sheet and cover tightly with double thickness of plastic wrap. Refrigerate 12-24 hours.
Remove cookie dough from refrigerator and allow it to come to room temp
before baking. Line 2 cookie sheets with
parchment and preheat oven to 350.
Arrange cookies on the baking sheet at least 2 inches apart. Bake on the center rack of the oven until the
cookies are crisp and golden brown around the edges yet slightly soft in the
center, 15-17 minutes. Allow cookies to
cool slightly on the pan before transferring to a wire rack to cool completely-sprinkle
a tiny bit of Maldon salt over each to season.
Butter-Roasted
Pecans
1 ½ cups pecan halves
1 Tblsp. Melted butter
1 Tblsp. Granulated sugar
¼ teas. Fine sea salt
Pre-heat oven to 350 degrees.
Toss pecans with melted butter, sugar and salt. Spread nuts in single layer on a rimmed baking
sheet and toast for 9-10 min, until nuts are warm and fragrant. Remove nuts from oven and cool completely
before using.
This is
hands down the BEST cookie I have eaten!