Monday, October 23, 2017

The Berry Boxes

We are BIG berry eaters in my house, the fridge is always stocked with them.  Blueberries and blackberries are jam packed with antioxidants. Blueberries, blackberries and strawberries are  rich sources of fiber, potassium, vitamin C and are low in fat and calories. Funny thing about berries though is you have to keep them fresh and from drying out. On a trip to the grocery store, while I was in the produce section, I spotted these cool little baskets.  They were very inexpensive, considering the money I would be saving by not throwing berries in the trash can after having them for 2-3 days.  My berries are lasting about 2 weeks in these containers, that's a long life for fresh berries.  Check them out!

I found them in four different colors, red, green and yellow in the square size.  The boxes are BPA free and dishwasher safe.
 (I recommend top rack)
They are three compartment containers that come taped together.
They consist of a bottom container, a basket and a lid for storing the berries and keeping them fresh. Put your berries in the basket, rinse, drain excess water off, drop basket into the bottom container, put on the lid and "burp" it, store in the refrigerator.
Take the three pieces apart, and they go back together for storing your berries.
This purple container is the other size basket.  It's rectangle shape is perfect for storing strawberries.

Wednesday, October 18, 2017

So, So Good and Not Too Sweet!

I was home all day today, plumbers here fixing the house water system, so I was bored and pulled out a few recipes to bake.  I had the windows open, Fall crisp air blowing in, and the aroma of my sugar cookies and peanut butter bars filled the house. The sugar cookies, what can I say, they are the best darn sugar cookies I have tasted, they are amazing!  They're so easy to make and decorate for any season with your favorite sprinkles, a little soft in the middle, a little crispy on the outside, not sugary sweet and just delicious.  Serve them up with a glass of cold milk, coffee, tea or your Pumpkin Latte that's now in season.
Recipe Below
To print recipe, click, highlight and print.
To view photos in larger format, click on them.

I use all kinds of different Sprinkles/Jimmies for my cookies.  This mixed sanding sugar I just found at a local market, so I decided to use it.
 All ready to bake them off!
 Right out of the oven and yea I ate it!
 Soft Sugar Cookies
5 1/2 cups of unbleached white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup softened butter (do not substitute)
3/4 cup canola/vegetable oil
1 1/4 cups of sugar
2 tablespoons water
2 teaspoons vanilla
2 eggs


Preheat oven to 325 degrees. Line baking sheets with parchment paper.  In a large bowl, sift flour, baking soda, salt and cream of tartar together, set aside. Cream together the butter, oil and sugar.  Add water and vanilla, and mix until combined.  Add the eggs one at a time. Gradually add the flour and mix until all is incorporated.

Break off golf ball size pieces of dough and roll between your hands in to shape of a ball.  Place on baking sheets about 2 inches apart.  Pour about 1/4 cup of sugar in a bowl.  Use the bottom of a glass dipped into the bowl of sugar, to flatten each cookie on the baking sheets. Sprinkle with a little white sugar, then decorate with sprinkles/jimmies.

Bake for 10 - 12 minutes.  DO NOT let cookies get brown on the bottom, just slightly brown around the edges is fine.  Remove from baking sheet onto a paper towel lined cooling rack. ENJOY!