Hoot Owl PB & Chocolate Cookies for Thanksgiving!

This month's Make&Take was hosted by Pam, and as always she dazzled us with her baking creativity! Are these the cutest cookies ever! Our Halloween Day session was complete with every detail to get us into the Fall spirit! A touch of Halloween and a cookie recipe to carry us through to Thanksgiving!

Hoot Owl Cookies

From Joann's recipes 

1 cup of brown sugar

1 cup of white sugar

3/4 cup of peanut butter

3/4 cup of margarine or butter

Cream the sugars and butters together

Add :

3 eggs (one at a time)

2 teaspoons of vanilla

Blend well.

Add:

4 teaspoons of baking powder

1 1/4 teaspoons  of salt.

4 and 1/2cups of flour

(1 cup of flour at a time)

Mix well and  then make into a ball.

Take off 1/3 off the ball and add 5 tablespoons of cocoa with it to make the chocolate part of the owl.   Blend well.

Roll out the chocolate cookie dough into a log that is 20 inches long.  

Make the vanilla dough into a log and then flatten it out into a 4 inch by 20 inch long rectangle.

Lay the chocolate cookie dough in the center of the vanilla dough and wrap the vanilla dough around the chocolate dough.  Then roll the dough on the counter gentle until it is rounded and smooth.

Cut in  1/8 to 1/4 inch slices.

Take two slices and lay them side by side on cookie sheet.  (place them tightly together).  Pinch the top corners to form the ears of the owl.

You will need a can of cashew nuts to use for the beak of the owl.

Put a cashew in the center of the two cookies to form the beak.

For the owls eyes.  You will need 4 ounces of cream cheese.  I put the cream cheese in a pastry bag and use a # 3 tube to put a dot for the white of the eye.

You will need a bag of chocolate chip for the pupil of the eye.  Place one chocolate chip on the dot of cream cheese and press down gentle.

Bake in preheated oven at 350 degrees for 8-10 minutes.  Remove from heat and cool on rack.

Make 3 dozen.

While we were waiting for the owls to bake up, Pam provided a wonderful Fall lunch. It was Halloween Day so we had black and orange cheese ravioli with her famous pumpkin ragout sauce, delish! Then darling brownie ala mode with chocolate spiders.

  

These cute little favors are Halloween s'mores. Package 2 graham crackers, 2 small individual snack size Hershey bars, a one darling ghost marshmallow peep on top. The perfect party favor! 

Pumpkin Sauce Recipe for Pasta

Original recipe makes 4 servings Change Servings

• 1 tablespoon unsalted butter
• 3 tablespoons minced sweet onion
• 1 clove garlic, minced
• 1 cup chicken broth
• 1 cup pumpkin puree
• 2 chipotle peppers in adobo sauce, chopped

• 1/3 cup low-fat milk
• 1 teaspoon ground sage
• 3/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

Directions

1. Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

Snowman Candy Wraps for Holiday Gifting!

The Make and Take Gals have been busy with underground activities this month. Here is a darling and affordable gift for teachers, neighbors, hostess, or to tuck some cash into for that favorite service person. How about these darling faces poking out from your Christmas socking on Christmas morning?

Supplies List

1. Knit Gloves
2. Hershey’s 4.4 oz. milk chocolate bar
3. Double sided tape
4. Snowman paper wrap
5. Regular scotch tape
6. Ribbon
5/8” for belt
1/8” for bow on “glove” hat
7. Decoration for the front of the belt.
8. Hot glue gun

Instructions
1. Print out snowman paper wrap on a color printer. Trim to 7-1/4” high by
9-1/2” wide, keeping the snowman print in the middle.
2. With regular tape, tape down the corner flaps of the chocolate bar, so that they do not stick up over the “wrap”.
3. Center snowman on chocolate bar, fold and crease edges. Using double sided tape, tape the wrap securely.
4. Put one glove on the snowman’s head. Use a small piece of double stick tape under the front of the glove to hold in place.
5. Tuck second glove in the back of the first glove. Fold glove over from sides so that it does not show from the front.
6. Wrap the 5/8” ribbon around “Snowman” waist. Make sure that the ribbon goes over the back glove to hold it in place. Pull securely and affix in the front with a small dot of hot glue. Be careful not to burn your fingers.
7. Affix the decoration to the front of the belt with a small dot of hot glue.
8. Tie a bow on the glove to make the snowman hat with the 1/8” ribbon. Measure and cut the ribbon. Pull the ribbon taut so that all of the fingers some together to form the hat.
9. HAVE FUN!!! THEY ARE SO EASY AND SO CUTE.

November Make and Take ~ Stocking the Holiday Freezer!

The Make and Take Gals enjoyed a baking day at Poh's this week to help stock up our freezers with holiday appetizers! Pam had to jet off to Texas, so we made doubles of everything so she would have hers to come home to. Poh's list of goodies that we would be making sure did work up our appetite. She kept us moving so we would not eat the fixins... trust me it was very difficult!

We started with spiced pecans; one batch cinnamon and the other pumpkin spice. Now this was the easiest but making them first could be considered good or bad. As the spices filled the air and the trays began to cool, each of us could be seen sneaking off to taste the little morsels.

Next was the beautiful Cream Cheese spread. Three layers of heaven. First the sun-dried tomato layer, than the pesto/Parmesan layer, and last the cream cheese and white pepper layer. Mold, chill and serve... this one shouts holiday party!

On to the puff pastry work station, three mouth watering recipes that were also great fun to make. Ya gotta love a dough that can be rolled out and made into just about anything, then bakes up into flaky layers of little art. We began with Samosa Puffs filled with potatoes, peas and an amazing spicy base; next were mustard and Parmesan bread-sticks; and last a blue-cheese and green onion mix that we also turned into bread-sticks.

After filling two layers of dough with mustard and cheese, I rolled out the layers and everything that ooozed out I spread back on the dough.  You may not want to do this, but I could not bare to waste those luscious mustard seeds!

By now Poh knew she had better feed us lunch if we wanted any of the appetizers to survive. I struggled with the rolling of the dough and produced some pretty ugly samosas. We threw them into the oven to serve with lunch and they ended up being fairly presentable and tasted like a bit of India... bravo!

The rest of lunch was an amazing chicken stew, rice and a delicious salad with fall surprises of pecans, feta, and cranberry. Poh also made us favors to take home... Drunkards Fig Jam! Can't wait to serve that with cheese and crackers or maybe over baked chicken!

Poh wrapped lunch up with chocolate cake and ganache from a darling little cookbook called Miette, which is a hot spot bakery in San Francisco. Everything about this book is cute and the cake was moist and rich!

Recipes

Sun-dried Tomato and Pesto Torta

Adapted from Secrets from a Caterer's Kitchen

Ingredients:

Pesto Layer

• 1/4 cup chopped garlic
• 1 1/2 cups (packed) fresh basil leaves
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/3 cups cream cheese, room temperature 
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp ground white pepper

Sun-Dried Tomato Layer

• 1 1/3 cups drained oil-packed sun-dried tomatoes
• 1/3 cup tomato paste
• 1/3 cup softened cream cheese
  

Cream Cheese Layer

• 1 1/2 packages of cream cheese, softened
• 1 stick sweet butter, room temperature
• 1/4 tsp Kosher Salt
• 1/2 tsp ground white pepper

Preparation

Line a large mixing bowl, Charlotte mold, spring form pan, or any other attractively shaped 2quart container (we used several small rubermaid plastic containers lined with plastic wrap so that we could freeze and use for smaller events).

Finely chop garlic in processor. Add basil, pine nuts, oil and lemon juice. Process until well blended. Add cream cheese and Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. 

Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add cream cheese and blend well. 

Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper. 

Spray molds with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. (We did 3 layers only) Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) 

Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices or crackers.

Spiced Samosa Puffs

2 sheets puff pastry

Filling

• 1 1/2 pounds youkon gold, peeled and cut potatoes (boiled and cut into 1/2 inch chunks)
• 1 medium onion, finely chopped
• 2 green chilies, very finely chopped
• 3 tablespoons olive oil 
• 2 to 4 tblsp minced fresh chile
• 1 tblsp garam masala 
• 2 tblsp minced fresh ginger
• 2 tblsp unsalted butter
• 1 cup peas
• juice of half a lime or lemon
• 1/2 cup chopped fresh cilantro
• salt
  Boil potatoes in salted water until tender. Save 1 cup potato water and set aside. Drain rest of water off potatoes. Heat oil in large skillet over medium heat; add onion, season with salt, and cook until very soft and slightly golden, about 3 minutes. Add the chile, cook another minute, then add the ginger and garam masala and cook until the mixture is fragrant, another minute or so. Dump the diced potatoes and butter into skillet. With spatula begin to fold to blend. OK if potatoes get mushey. Add a bit of potato water to make creamy, then add peas and lime juice. Fold until well blended. Taste and season generously with more salt and pepper. Let cool and fold in cilantro.
  Preheat oven to 400 degrees and line 2 baking sheets.
  
  
  Roll out pastry dough on lightly floured surface to 12x12 square and cut into 9 squares. Put a small amount of mixture onto each square, wet sides of pastry with a bit of water, fold into triangles and seal edges with fork. Place on cookie sheet and bake for 15-20 minutes or until golden brown.

 

Puff Pastry Ribbons

Adapted from PuffPastry.com

• Thaw: 40 minutes
• Prep: 15 minutes
• Bake: 15 minutes
• Cool: 2 minutes

• Serves: 18

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

Next tip

Ingredients

1/3 cup crumbled Blue-cheese mixed with1/3 cup minced green onion
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawe

18 wooden skewers (8-inch)

OR

1/3 cup grated Parmesan mixed with 2 tablespoons Dijon Mustard
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawe

18 wooden skewers (8-inch)

Directions

1. Heat the oven to 400°F.
   
2. Sprinkle a work surface with 2 tablespoons cheese.  Unfold the pastry sheet on another the work surface.  Brush the pastry sheet with water.  Place the pastry sheet, wet-side down, onto the cheese.  Brush the pastry sheet with water.  Sprinkle with the remaining ingredients.  Press the cheese mixture lightly into the surface of the pastry with a rolling pin.
   
3. Cut the pastry sheet crosswise into 18 (1/2-inch) strips.  Thread the pastry strips accordion-style on the skewers.  Place the skewers onto 2 baking sheets.
   
4. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool on wire racks for 2 minutes.  Carefully remove the skewers from the pastries.
   
5. Serving Suggestion: For a unique presentation, you can leave the pastries on the skewers and stand them in a pretty vase or glass.
   
   
   
   Drunken Fig Jam
   Adapted from Bon Appétit
   October 2008
   by Jill Silverman Hough
   2 lemons
   4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
   4 cups sugar
   3/4 cup brandy or Cognac
   1/2 teaspoon coarse kosher salt
   
   Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
   
   Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
   
   Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
   
   Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
   
   
   

Field Trip, December 5, 2010

Cookies and Quilt Block Exchange at the Pineneedle!

The Pine Needle in Lake Oswego had a wonderful event yesterday.  My sister in-law and her mom joined me at the annual cookie and quilt block exchange.  We each brought 3dz cookies and 5 identical blocks of our own design using a common fabric.  We left with 5 different and darling blocks and a variety of 3 dozen cookies!  Geri made it even more fun by handing out quilter's candy for birthday's closest to her's...I won one of the lovely bundles.  Pam, the party girl, showed off all the original blocks that were made before we did the blind draw for our 5 to keep.  A fun event and now to make a beautiful runner from the blocks I brought home!

 
~ MJ
Copyright 2010 MJ's Table Talk

Feature Artice, December 3, 2010

Holiday Fun Ideas for Portland and Beyond!

The beginning of December and I am ready to celebrate every holiday this month!  I think it is time to stop; breathe; appreciate; and be grateful for my circle of amazing friends and family.  As I finish school this coming week and prepare for out of town guests, I am already looking forward to my social calendar and what fun things are going on around Portland and beyond...

First, head over to Frugal Luxuries, Its A Gift Wrapped Life, Eating as Art, Pie Wacket, and a few more surprises to find home made wrapping, baking, and gift giving ideas for your holiday delight!  Links are to the right.

My top 10 Portland Christmas list is:

1. Make our traditional hand blown glass ornament at Elements Glass on NW Vaughn $40 each and an hour of creative learning fun! (Call now to get a reservation: 503.228.0575) Followed by a trip to the food carts downtown.
2. Holiday Tea at the Heathman Hotel with friends...stunning!  Followed by a quiet evening snuggling in front of the fireplace to watch the trees twinkle lights.
3. Spaghetti Factory on the Willamette while watching the Christmas ships go by.
4. Lunch at the Hands on Cafe at the Oregon College of Arts and then up to Pittock Mansion for a tour through the Christmas display.  If that is not enough, tour Peacock lane and drive through your neighborhood for light viewing.
5. Serving meals at the Portland soup kitchen and then off to the Zoo Lights, followed by dessert at Papa Hayden.
6. Spend a day delivering gift baskets, checking in on elder neighbors to see if they are ready for winter, then pop into LIMO restaurant before the Michael Allen Harrison Concert at the Old Church.
7. Taking friends and family to the Grotto for the Christmas lights and walk the new labyrinth.
8. Parties with friends, simple, but lots of them!Cookie Exchange, wine tasting, carriage rides downtown, dinners in with Christmas or Hanukkah music, a movie night of old holiday flicks...White Christmas anyone?  Make sure you collect warm sweatshirts, gloves and hats from your guests for the P:ear kids down in the Pearl.
9. Gather family and friends to honor the reason for the season at Midnight Mass.  Come home to hot chocolate before sharing the dawn of Christmas day.Then over-the-hill-and-through-the-woods to Grama's house! Don't forget to call your loved ones who are far away (family, military, friends) or send a facebook greeting!
10. A huge potluck on the 26th with family and friends to celebrate being together and the anticipation of the new year! 

If you are looking to do some unique travel over the holidays, here are some ideas from Wholeliving to DO SOME GOOD!

1. Earthwatch - offers an opportunity to work along side a scientist on a sustainable project.  Available all over the world
2. Hands Up Holidays - A luxury tour company offering opportunities like helping Thai children orphaned by the Tsunami or working with Aboriginal rangers in Australia.
3. Pepy Tours - Bike trips through Cambodia and Laos where cyclists can participate in projects in villages to help improve quality of life for rural families.

If Movie going is your thing over the holidays, take these tips for securing the best deals on admittance:

1. Buy in bulk for a discount
2. Redeem credit-card perks
3. Join your favorite theaters Loyalty Club
4. Hit daytime screenings
5. Drive-ins are still around in Newburg and Beaverton...what a great gift certificate that would be in your stocking!
6. Check local theaters for specials - Tigard theaters is having $5 Tuesdays with $1 popcorn; all day; through the holidays.  Se you there!

Thanks to Pam and Jean for their contributions to my fun Christmas top 10 this year!

~ MJ
Copyright 2010 MJ's Table Talk

Make and Take March 12, 2010

Make and Take ~ March 2010, Christmas goes to the Leprechauns!

This month MJ hosted our Make and Take meeting.  Usually, a bit of the green takes over in March, but this year She decided to keep the green on the table and Christmas in the craft!  We made Advent Calendar Garland and so can you!

For lunch I made Giada's Florentine Chicken and Pasta, home made bread, and dessert was a special pie that Pam made for Poh's birthday called, Crack Pie!  It was pretty amazing!

As requested...here is Momofuku's Crack Pie Recipe:

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

It was a good day and we are making plans to make a few more garland for next year.  Counting the days until our next Make and Take...

~ MJ
Copyright 2010 MJ's Table Talk

Field Trip to De Pablos House, January 5, 2010

Mexican Rosca Celebration! The Three Kings!

On the eve of the Three Kings, it is tradition in Mexico to share the Rosca bread with steaming hot chocolate.  The Mexican hot chocolate was spiced with cinnamon.  The special sweet bread is only made on this special day.  Hidden inside are 6 plastic baby Jesus'.  This symbolism represents when baby Jesus had to be hidden from Herod.  Each guest slices a piece of bread and if you cut through the doll you are obligated to prepare tamales on Feb. 2, Candlemas, to share with everyone.  The cutting is the symbolism of the danger to the baby.  As we each cut the bread we sighed with relief when we did not get the doll and laughed when someone did!  It was great fun!  Monica and Victor shared the stories of when they were children and how they celebrated at home, always with Rosca bread!  Thank you both for including us in this beautiful celebration!  Jaime's slice had a doll, so it looks like he will be helping the others prepare the yummy tamales on the 2nd!




Feliz Anos!

~ Come Gather Around The Table!

~ MJ
Copyright 2010 MJ's Table Talk

Field Trip to the Heathman Hotel, December 18, 2009

Christmas Present, Past and Future! Tea at The Heathman!

Today MJ's family celebrated Christmas early! We broke all the traditions and made what time we have work for us. We slept in, Alex and I went and got Mani/Pedis together and then we swooped back home to get the man of the house and go to an elegant tea at the Heathman Hotel in downtown Portland. Arriving right on the dot, we were ushered into the beautiful salon where the gorgeous Christmas tree stands in the corner by the staircase. All ages of women and girls filled the room with a few brave men sprinkled in the mix. Christmas Present is filled with all things grown up as we order our champagne before tea!

As we settled in and unfurled our crisp white linen napkins, small girls with beautiful Christmas dresses that rustled as they passed our table, giggled and looked around with great anticipation as they tried to be OH SO grown up! All those red wool coats and layers of lace brought back memories of Christmas Past and our own sweet girl's giggles! Soft music played and the hummmm of the conversations around us made for a relaxing conversation. As you can see from our beautiful tiered serving plates, we did not want for a thing!

All to soon our party came to an end and it was home to open gifts and share moments under the twinkle lights on the tree. Santa had come early and left some nice surprises for each of us, but none more precious then being together. As Alex prepares to head south to Peru to see her grandparents and cousins for Christmas and New Years, the hubs and I will be heading north to share Christmas with my mom and siblings. As we go off in different directions I am feeling a glimpse of Christmas future when Alex is truly out in the world on her own, and the vision is bittersweet.

I am making the most of the moments we have, which is not always easy when you feel them slipping away. Sweet and cherished, I want more and there is the rub!

Thank you St. Nick for a week of blessings and family!

~ MJ
Copyright 2009 MJ's Table Talk

Make and Take, October 17, 2009

October Make and Take Shakes It Up!

Friday was another fun and barely successful Make and Take. This gathering was at my house and the projects were Autumn Trail Mix and Homemade cards. Marci, a past member was able to join in the fun and catch us up on all she has been doing.

We started with shaking up our trail mix with candy corn to add a little color and surprise. I adapted the recipe from Martha Stewart.

Autumn Trail Mix

1 cup roasted pumpkin seeds
1/2 cup roasted almonds
1/4 cup dried blueberries
1/2 cup dried cranberries
1/4 cup candy corn
1/2 unsweetened flake coconut
1/4 cup sunflowerseeds

Mix it all together and fill glass jars. Secure lids and decorate with fall embellishments!

We also revisited a M&T that Jean offered a few months ago on card making. We each needed new supplies and wanted to create some gift sets for the holidays. This almost didn't happen when my paper cutter decided it was finished with performing...Jean saved the day by retrieving her industrial cutter and we produced quite a little stash!









For lunch I made a traditional Peruvian dish called Carapulcra with rice and Butternut squash soup. We enjoyed pumpkin pie and caramel dipped pear and apple for dessert...yummers! My favorite little fall twist was a batch of Hot Vanilla Apple Cider. This was also an adaption from Martha Stewart.

Vanilla Apple Cider

1 Gallon fresh apple cider
2 whole nutmeg
1 vanilla bean, split and scrapped
2 tblsp of brown sugar
Bourbon is optional

Place all ingredients in pot over medium heat. Bring to boil and sift hot cider into mugs and set nuts and bean aside.

Deliciously rich and unexpected flavors!

Thanks gals for another lovely day together!

~ MJ
Copyright 2009 MJ's Table Talk

Make and Take, October 7, 2009

Pumpkins and Panache!

Well, after a long summer break the Make and Take group is back in the saddle. We will be having two sessions this month, because our September got away from us. Today Jean dazzled us with a wonderful meal and a craft that was cozy fun and easy. We made these beautiful velvet pumpkins in no time at all. Simply take a round of velvet to the size you want, bast the edges, about 1/4 inch from edge, pull string/fishing line to cinch the top leaving enough room to fill with rice, the cinch tight and sew shut. The best part is to glue gun on a REAL stem from a pumpkin as the finish touch! Way too darling to make only one!

As an added bonus we made fun floral arrangements with the leftover pumpkins :) Another wonderful project Jean! I must say the gluten free brownies and Halloween oatmeal cookies

made my day even better! Thank you for the space to create and be together!

~ MJ
Copyright 2009 MJ's Table Talk

14th Annual Holiday Cookie Exchange, December 2008

Let the merriment begin! My 14th annual cookie exchange launched me into the holiday spirit last night with dozens of beautiful cookie packages and dear friends fighting over ornaments in the stealing game! It has been a tradition that has brought us all together for at least a once a year check-in. As we gather and unload our goodie baskets our families are waiting back home by the door in anticipation of the delectable variety of treats soon to return. In the beginning all these cookies were a great way to prepare for teacher, neighbor, and special people gifts. It allowed us to stock the freezer for holiday parties yet to come. As I look back over the years it is the faces I remember, funny moments, and dear stories of those I cherish. I know the cookies were good too, but the joy of baking with family and friends and then celebrating in the rewards will live on in my memories forever.

Our custom is for each guest to bake 6-dozen cookies and package in sets of 6 cookies each, with a holiday flare. Then at the party we set the cookies out, enjoy eating some yummy treats while we catch up on all the news, and then roll up our sleeves and dive into the ornament exchange. A mystery pile of wrapped packages, one from each guest, and numbers pulled from a basket by each gal sets the order of play. The game begins, selecting a package or stealing one from someone else who has chosen. Two steals and it is yours to keep. By the end of this free-for-all we have worked up our appetites yet again and go back to the savories this time. We close the party with the cookie swap; each gal leaving with 12 unique packages filled with mini-master pieces of holiday treats!
My teakettle is whistling, so it is time to go sample one of Pam's Cherry Tassies! Tomorrow I have my eye on Ins' creative cranberry butter cookies! Oh the joy...someone's gotta do it!

~ Come Gather Around The Table!
~ MJ
Copyright 2009 MJ's Table Talk