Tania's back with a new Training Reel featuring the Savor collection - a fun and simple scrapbook page to capture all your favorite holiday treats!
This page is simply perfect for saving all your favorite cookie recipes, like Tania did, but it's also so versatile, it's also great for each of the dishes from your holiday feast! What a nice way to preserve your family traditions - not to mention how helpful it will be next year to have them all in one place!
Watch the video to learn a cool border technique ... as well as a quick simple way to make the pocket pages! Complete downloadable instructions appear below.
A little detail ...
And here are the instructions:
What are your family favorites? At our house, we have our "tried and true" recipes that we make every year, and then each year I like to try one or two new ones - to see if they're "keepers"! Last year we added two that are definitely keepers: Andes Chocolate Mint Cookies and Oatmeal Cranberry Chip Cookies. M-m-m-m! I'll be baking some of these tomorrow. I've included the recipes below, in case you want to try them!
Andes Chocolate Mint Cookies
¾ cup unsalted butter
2 Tbsp. water
1 ½ cups dark brown sugar
2 cups dark semisweet chips
2 ½ cups flour
1 ¼ tsp. baking soda
½ tsp. salt
1 lb. Andes Candies (two to three boxes - depending on how many you consume in the preparation phase!)
In a large heavy saucepan, over low heat, cook butter, sugar and water until butter is melted. Add chocolate pieces and stir until partially melted. Pour into large mixer bowl and let stand about 10 min, until cooled slightly. With mixer at high speed, beat eggs in, one at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough for about one hour for easier handling.
Preheat oven to 350 F. Line 2 cookie sheets with foil or parchment. Roll teaspoonfuls of dough into balls, place about 2 inches apart on cookie sheets. Bake 12 – 13 minutes, NO LONGER (cookies will crisp as they cool). Remove from oven and immediately place one mint on each hot cookie. Allow to soften, then swirl mint over the cookie. If desired, decorate with sprinkles. Remove from cookie sheets and cool completely. Makes 80 cookies.
[For this one, we found that using a whole mint is a little too much candy and gets messy when it's melted - so we break the candies in half - still plenty of minty-chocolatey deliciousness, with less mess!]
Oatmeal Cranberry Chip Cookies
½ cup plus 6 Tbsp. unsalted butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups uncooked oatmeal
1 cup dried cranberries
1 cup white chocolate chips
Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla, beat well. Add flour, baking soda, cinnamon, and salt. Mix well. Add oats, raisins, and chips. Mix well. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheet, then remove to wire rack to cool completely. Makes about 4 dozen.