Crafting for Christmas 2009, let's begin again.......

li'l_p

Scottishchick27: How did you make the drawers/advent - are they matchboxes covered? Stunning.

I have decided I need to stop looking at these craft threads. I have a list as long as my arm of stuff I want to make, have spent the last few days copying various projects into Word & saving them! Then I have been to the library today with the intention of picking up some beading/jewellery books, only to come back with 4 knitting books, and tonnes of things I now want to knit.

Gah, you people...

craftygranny

scottishchick they are fab

irishgirl62

Scottish chick. love it!
NE girl you had my mouth watering for the cranberry white chocolate cookie! oh I wish i had time to bake maybe i will at the weekend

ebaybaby

NEgirl wrote: »

pmsl it helps if i didnt leave out the peanut measurements!! :rotfl: You need 150g of Salted peanuts They dont taste salted though once they are mixed in - its really lovely and ive put the jar in the fridge to keep it solid

I blame the hormones!!!:rotfl:;)

I was wondering why there was no peanuts in it, I thought it was for something different!

Im going to try this at the weekend, my Mum loves peanut brittle!

dizzytina

NEGIRL,

Your white choc & Cranberry cookies look gorgeous. Any chance of a recipe please

NEgirl

Cranberry and White Chocolate Cookies (Nigellas Christmas Cook book)

Makes 30

Ingredients
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries
50g pecans, roughly chopped
150g white chocolate chips

Preheat the oven to 180oC/ 350°F/gas mark 4.

Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

** I would say check them after about 10 minutes and just when they look done take them out and let them harden before you EVEN TRY to move them to the wire rack**

**also it says white chocolate chips - i always use the big bars of white chocolate and cut it down, its gives nicer chunks and makes them look a little more rustic and homemade if you know what i mean**

**i bung it all in a Kenwood Pattissier and let it do the mixing until the final adding of the cranberries etc**

Enjoy xxx

blushingbride_3

if you're making cookies and puttin them in glass jars/ tins how long will they keep?

NEgirl

lol if you have 4 growing boys and a hungry hubby like i do then i would say possibly overnight!! :rotfl:

Otherwise i would say 5-7 days in an airtight container but you can freeze them for up to 3 months. Thaw at room temperature

rainmac

NEgirl wrote: »

Cranberry and White Chocolate Cookies (Nigellas Christmas Cook book)

Makes 30

Ingredients
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar
1 egg
1 tsp vanilla extract
75g dried cranberries
50g pecans, roughly chopped
150g white chocolate chips

Preheat the oven to 180oC/ 350°F/gas mark 4.

Measure out the flour, baking powder, salt and rolled oats into a bowl.
Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.
Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.
Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.
Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

** I would say check them after about 10 minutes and just when they look done take them out and let them harden before you EVEN TRY to move them to the wire rack**

**also it says white chocolate chips - i always use the big bars of white chocolate and cut it down, its gives nicer chunks and makes them look a little more rustic and homemade if you know what i mean**

**i bung it all in a Kenwood Pattissier and let it do the mixing until the final adding of the cranberries etc**

Enjoy xxx

Thank you for this, sounds like something my family (me included) will love

irishgirl62

Thank upi NE girl for the recipe...what are dried cranberries? are they in a tin?