The Make and Take gals had a great time getting together this past week
after a few months off for summer vacation. Catching up over Peruvian
Arroz con Pollo and lime melt away cookies, we laid out our plans for
fall gatherings and the holiday Make and Take sessions.
In this weeks session we had two projects, a holiday fire starter kit
and learning how to make toasted Hors d'oeuvres spoons. Just in time for
the change in weather and the ushering in of fall colors here in the
Northwest.
Fire Starters
We took a small chipwood box and decorated the lid with a festive fall
design. Words can be added later to personalize the gift. We began by
filling acorn caps with bees wax and wicks. We found this easy to do by
sitting the caps upright in rice and then working with small amounts of
melted bees wax at a time.
Next we nestled the acorn cap candles in a box filled with shredded
natural paper. Tied some wooden matches together in a little package and
added a sprig of cedar and small pine-cones. When the gift recipient
receives this box and opens it the smell will set the mood.
On the outside of the box or under the lid, mount a small strip of
sandpaper or in this case we cut the striker pad off the matchbox and
double taped it into place.
These compact little kits can be set under the logs as a complete box
or the acorns can be placed throughout for kindling. Another fun use for
the acorn cap candles is to light and float in a bowl of water for
holiday ambiance.
Toasted Spoon Hors d'oeuvres spoons
This darling idea came from a kit I found in London from Edible Spoon Company. The kit comes with a spoon shaped cookie cutter and 12 stainless steal spoon molds.
Begin
by taking your favorite type of bread, roll out a slice as thin as
possible. Cut out the spoon shape with the cookie cutter and mold on to
the top of the metal spoon. Bate at 185 degrees for 20-30 minutes
depending on the type of bread you use. The bread needs to be thoroughly
dry and toasted in order to release from the spoon without breaking.
After toasted and cooled fill with your favorite fillings.
RECIPE
LEMON LIME MELT AWAY COOKIES
I grabbed this yummy recipe from Kitchen Trial and Error where she adapted this recipe from barbara bakes, who adapted from originally recipe of martha
stewart.
30 min prep, 15 min bake; makes 3 1/2 to 4 dozen cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup + about 1/2 cup powdered sugar
zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons (or 2 cups minus 2 tablespoons) all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
- cream
the butter and 1 cup sugar together until light and fluffy. add the zest,
lime juice, lemon juice, and vanilla extract and mix until mostly
combined. add the flour, cornstarch, and salt and mix until combined.
- divide
the dough roughly in half and place on a square of parchment or wax paper.
roll each dough into a log, about 2 inches in diameter. chill the dough
logs in the refrigerator for at least an hour or overnight.
- when
you're ready to bake, preheat your oven to 350F. line a baking sheet with
parchment paper. unroll one of the chilled dough logs and cut it into
slices about 1/4 inch thick. transfer the cut cookies onto the baking
sheet. the cookies don't spread much so they can be placed pretty close
together. bake about 12 minutes (less time for thinner cookies, more time
for thicker cookies) until just turning brown on top.
- immediately
remove from the baking sheet. place the remaining 1/2 cup sugar in a large
zip top bag. once the cookies have cooled for a few minutes - cool enough
to handle but still warm - add a few to the bag, close it, shake carefully
(if you shake too hard, the cookies will break in the bag), and remove to
finish cooling. repeat with the remainder of the dough. store in an
airtight container.
~ Come Gather Around The Table!
