September Make and Take Heats Up!

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

1. 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.
2. 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.
3. 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. 
4. 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!