Thursday, December 17, 2009

My favorite holiday cookie


Peppermint snowballs


1 c butter, softened

1/2 c confectioner’s sugar

1 t vanilla extract

2 1/2 c all-purpose flour

1/2 c ground nuts, optional

filling:

2 T cream cheese, softened

1/2 c confectioner’s sugar

1 t. milk

3 T crushed peppermint candy

topping:

1/2 c crushed peppermint candy

1/2 c confectioner’s sugar

  1. In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Stir in nuts if desired. Knead dough until pliable. Cover and refrigerate for 1 hour or until easy to handle.
  2. In a mixing bowl, beat cream cheese, sugar, milk, and candy. Roll tablespoons of dough into balls. Using the end of a wooden spoon handle, make a deep indentation in the center of each. Fill with 1/4 t filling. Cover with 1/4 t of dough, seal and reshape into balls.
  3. Combine topping ingredients: roll balls in topping. Place 1 inch apart on ungreased baking sheets. Bake at 350 for 12-14 minutes or until firm. Roll warm cookies in topping again; cool on wire racks.

Wednesday, December 16, 2009

The jewelry meets the client


One of my customers at a show picked out a necklace but wanted a few changes done to it. The day she picked it and tried it on, I once again got to witness what I call the "perfect marriage", where the piece is perfect for the woman.

Monday, December 7, 2009

Inner Beauty hot sauce recipe


Being serious salsa lovers, this past summer we planted a salsa garden in our back yard. We had many tomatoes and several types of peppers that grew in abundance in our sandy Florida soil. We had one habanero pepper plant that went crazy. Out of necessity I found this great recipe for hot sauce so we could use up some of our peppers. It was so good we ate it with everything: fish, chicken, eggs, on sandwiches, with chips and salsa. I wouldn't be surprised if my sons even added it to their breakfast cereal! Please try it and let me know what you think. We still have so many peppers in the freezer I'm thinking of making this sauce and giving it as holiday gifts.!

12 fresh habaneros
1 ripe mango, peeled and finely chopped
1 cup yellow mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 T curry powder
1 T ground cumin
1 T chili powder
salt and pepper to taste

Wear rubber gloves to cut habaneros. Trust me on this. And don't rub your eyes or touch your face with the gloves on.

Slice caps off habaneros, remove seed bundle and set aside. (They can be added at the end to increase the heat level, if you're really into that.) Finely chop the habaneros and put in glass mixing bowl. Add mango. Add other ingredients and mix together. Mixture can be run through a food processor or mixed by hand. I prefer the chunky texture over the pureed texture, but the taste is the most important part.

Pour into glass jars and refrigerate. Enjoy it on everything.