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This morning I posted some yummy - and somewhat healthy cookie bars - and this afternoon I'm going to show you one way you could package them so you could give them to someone else.
I decided to use a wrapped box to deliver these cookies. The first step was to go downstairs to our pantry and see what size box would work best. The pasta box was the one that seemed just right, so pasta it was. Here's how to go from pasta to pretty!
I cut down the sides of the top of the box so it could now open completely. I then wrapped the box in some wrapping paper.
I punched holes in the end of the box and the matching spots on the flap so I could thread ribbon through the holes to close the box.
I also lined the box with waxed paper which I folded over the squares before closing the lid.
I tied a bow in the ribbon that was holding the end closed and I wrapped a ribbon around the box itself to dress it up a bit and keep the lid down tight. All you need now is a tag and you are ready to spread the cheer.
Tomorrow is the last day of Christmas Cookie Week - come on back for one last cookie recipe. And don't forget to visit Angie at Echoes of Laughter, to see what she baked and how she packaged it.
Linked to Show and Tell Friday at My Romantic Home,
Frugal Friday at The Shabby Nest
Welcome back for Day 4 of Christmas Cookie Week. Yesterday the cookie recipe I shared with you was crazily loaded with chocolate and really tipped the scale on the unhealthy side, so today I'm bringing a little balance. You can feel a little virtuous eating these cookies, since they contain oats, dried cranberries, and walnuts - all thing that are ever so good for you. And we won't mention the chocolate and sugar that are in these - shhh - our little secret.
I got this recipe from the Kraft magazine (and tweaked it a lot - as per usual). Next time I make it I'm going to try adding raisins, grated orange rind, and sunflower seeds. It seems like the kind of recipe that can have endless variations.
Ingredients:
1 cup dried cranberries
1/4 cup orange juice
1 1/2 cups flour
1 1/2 cups quick-cooking oats
1 tsp baking powder
pinch salt
3/4 cup margarine
1 cup firmly packed brown sugar
2 eggs
1 cup chocolate chips
1/2 cup chopped walnut pieces
Method:
1. Preheat oven to 350F and grease a 9 x 13 inch baking pan.
2. Combine cranberries and orange juice. Micorwave on high for 30 seconds. Let stand 10 minutes.
3. Combine flour, oats, baking powder, salt and stir.
4. Beat the margarine and sugar in a large bowl until fluffy. Add eggs.
5. Gradually add flour mixture. Stir in cranberry mixture, and add chocolate and walnuts.
6. Spread the dough into the baking pan.
7. Bake for 20 - 22 minutes or until the centre is set. Cool completely on a wire rack before cutting to serve. Makes 32 servings.
Come on back this afternoon to see how you could package these bars and give some of as gifts to others. Also be sure and see what Angie has been baking over at Echoes of Laughter.
Linked to Recipe Link Party at Remodelaholic,
Cookiepalooza Party at Centsational Girl
This morning I posted a recipe for some completely decedent and completely delicious Chocolate Chunk Cookies. It only seems fair to share these wonderful cookies with others so this afternoon I'm going to show you a fun way to package them.
When Angie and I decided to each decorate a Pringles container to package some cookies I used my love of all things birch as inspiration. I often bring found pieces of birch bark or broken birch logs home from the cottage to use when I'm decorating. I love the colour, texture, and wintery look of birch bark and it seemed like it would be the perfect way to make a Pringles container suitably festive. Not only are these containers pretty darn cute, but they're easy to make too - here's all you need:
- Pringles container
- brown paper
- birch log paper (printed in black-and-white from here)
- yarn or ribbon to decorate your container
- glue
Just a word about the birch bark paper . There are lots of different places to get birch bark backgrounds on the internet. I used the one I mentioned above, from Martha Stewart, because it had nice even markings. I did do a few things to it though, before I printed it. In order to stretch the image to fill an entire piece of paper, I took a screen shot and put it in Paint and then saved it. I then opened it in Picnik so that I could stretch it. I also darkened the image somewhat as I found it a bit faint when I printed it. If you find you are having difficulty with it then let me know and I'll email you the sheet I used.
How to make the birch logs:
1. The first thing you need to do is eat the Pringles and wipe out the inside of the container - you don't want your cookies tasting like barbeque chips (I also suggest wrapping your cookies in plastic wrap or putting them in a cellophane bag inside the container for the same reason).
2. Glue the birch bark paper around the canister.
3. Trace the end of the canister onto the brown paper roll and cut out two of them.
4. Draw the growth rings onto the brown paper and glue one on each end.
5. Wrap the yarn around the log to make it all pretty (and to cover the seam between the pieces of paper).
6. Fill the canister with yummy cookies and deliver it to someone special.
Can you believe it's already Day 3 of Christmas Cookie Week. Angie and I have been cooking up a storm so be sure and check out what she has made at Echoes of Laughter. Come on back tomorrow for yet another delicious cookie recipe in the morning and a way to package it in the afternoon.
Linked to Inspiration Friday At the Picket Fence,
Wicked Awesome Wednesday at Handy Man, Crafty Woman,
Wow Us Wednesday at Savvy Southern Style,
Feathered Nest Friday at French Country Cottage,
Handmade Holiday at Just a Girl
Since this is Christmas Cookie Week here at Sense and Simplicity, I decided to find an inspiring cookie photo - and what better place to find that inspiration than at Martha Stewart.
These cookies remind me of the tall houses that line the canals in Amsterdam. It seemed appropriate that I was drawn to this picture since the Netherlands is near and dear to my heart. I was an exchange student there over 30 years ago and lived in a small town near Utrecht for a year. I learned Dutch, rode my bicycle everywhere, and visited Amsterdam as often as I could - and ate yummy spekulaas cookies that looked like these ones.
I love all the details in this vignette like the lace edged cake plate, the rustic table and candle holders and the pretty tone-on-tone wallpaper. While I love the gorgeous cookies that line the edge of the cake, they are definitely something that I will leave to Martha's minions to make.
If you are in the mood for decadent, then this is the cookie for you. This recipe uses a lot of chocolate - two full boxes of semi-sweet chocolate squares to be precise - and makes only 28 cookies! William and I shared one cookie to test the recipe and then I froze the other 27 cookies so they are safely stored away until Christmas. I'll have to do some fancy math work at Christmas time so we all get some of these divine little numbers.
I found the recipe in the Kraft magazine and it is on-line here. I modified the recipe slightly so I'll put down the ingredients I used.
Ingredients:
2 pkgs (8 squares each) semi-sweet chocolate, divided
1/4 cup butter or margarine (I used margarine)
3/4 cup packed brown sugar
2 eggs
1/2 cup flour
1/4 tsp baking powder
1 cup chopped walnuts
Method:
1. Heat oven to 350F
2. Coarsely chop one package of chocolate and set aside
3. Place the other package of chocolate in a microveable bowl and microwave the chocolate for 3 to 4 minutes on medium power. Stir until completely melted.
4. Add butter, sugar, eggs, flour, and baking powder. Stir until blended.
5. Stir in the chopped chocolate and the chopped walnuts.
6. Drop by tablespoonfuls of dough, 2 inches apart, onto an ungreased baking sheet.
7. Bake 12 -13 minutes or until the cookies are soft to the touch, but tops are still slightly shiny. Cool on the baking sheet for 1 minute and then transfer to a wire rack.
Note: to make without nuts, increase the flour to 3/4 cup to prevent the dough from spreading too much during baking.
Enjoy the chocolatey goodness!
Don't forget to stop by this afternoon to see how you could wrap these cookies to give them as gifts (hint it involved my eating chips). Also pop on over to Angie's blog at Echoes of Laughter to see what cookies she has been baking.
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