Photography

Oreo Cookies ‘n Cream Cookies

/ Jodi / 27 Comments

I may have saved the best for last….

For my last cookie recipe for the Wedding cookie table, who is in the mood for a Cookies ‘n Cream cookie created with coarsely crushed Oreo cookies and creamy white chocolate chips?

Oh…. My…. Yumminess!

These are SERIOUSLY divine!  The photos may not do justice to the ecstasy your taste buds are going to experience.

Here’s the recipe I found at The Recipe Critic.  Hope you will give them a try!

Oreo Cookies 'n Cream Cookies

  • Servings: approx. 5 doz.
  • Print

Ingredients:

  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. salt
  • 5 cups flour
  • 28 Oreo Cookies, coarsely crushed
  • 3 1/2 cups white chocolate chips

Directions:

In a large mixing bowl, beat together butter and sugars about 2 minutes until light and fluffy.  Beat in eggs and vanilla.  Slowly beat in baking soda, baking powder, salt, and finally flour just until incorporated.  Gently fold in coarsely-crushed Oreo cookies and white chocolate chips.

Refrigerate dough at least 2 hours or overnight.

Preheat oven to 350 degrees F.  Roll dough into 1 1/2 inch balls and place 2 inches apart on baking stone or cookie sheet.  Bake for 7-9 minutes or until just lightly browned.  Let cool on baking stone/cookie sheet 5 minutes, then completely cool cooling racks.

Enjoy!

Cheers & Hugs,
Jodi

A Brief Visit

/ Jodi / 27 Comments
The Old Dogwood Trees' Blossoms

The Old Dogwood Trees’ Blossoms

A Brief Visit.

Your visit is so brief….
but your memory lingers,

and it is ceremoniously revived
each Spring when you surprise me yet again.

Cheers & Hugs,
Jodi

Red Velvet White Chocolate Cookies

/ Jodi / 44 Comments

For my penultimate wedding cookie table cookie recipe, I present….

Red Velvet White Chocolate Cookies.

I was so excited to find this simple recipe that uses Bisquick baking mix and creates such beautiful and delicious cookies.

Won’t they look pretty next to the Lemon Crinkles?!

Red velvet lovers rejoice!

Red Velvet White Chocolate Cookies

  • Servings: approx. 3 doz.
  • Print

Ingredients:

  • 1 cup butter, softened
  • 2 cups brown sugar, packed
  • 4 tsp. vanilla
  • 2 eggs
  • 4 tsp. red food coloring
  • 3 1/2 cups Bisquick mix
  • 1/2 cup unsweetened baking cocoa
  • 2 cups white chocolate chips

Directions:

In large mixing bowl, beat butter and brown sugar until light and fluffy.  Beat in vanilla, eggs, and food coloring.  Add Bisquick and cocoa just until combined.  Gently stir in white chocolate chips.

Refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees F.  Drop dough by rounded tablespoonfuls about 2 inches apart on baking stone or cookie sheet.  Bake for 8-10 minutes.  Do not overbake.  Cool on stone/sheet for 5 minutes.  Remove to cooling rack to cool completely.

Enjoy!

Cheers & Hugs,
Jodi

A Walk in the Woods

/ Jodi / 45 Comments
A Walk in the Woods Watercolor - 8x10 Fabriano 140lb Cold Press

A Walk in the Woods Watercolor – 8×10 Fabriano 140lb Cold Press

A Walk in the Woods.

I took some time one evening this week
to splash some paint in a way that is a challenge to me – landscape.

Not allowing myself to get bogged down in the details,
and following the inspiration of Andrew Geeson once again,

I created this little painting I call
“A Walk in the Woods.”

One week from today, a very special couple –
our youngest son and our future daughter-in-law

will be taking a very important walk…
A walk down the aisle.

A walk into a new life.
A shared life.

A lifetime commitment
to each other.

I am so happy for them
and cannot wait to share in this walk with them.

Love you dearly
Nick and Liz!

Cheers & Hugs,
Mom

And Happy Earth Day!  A landscape painting is only fitting for #EarthDay!

Fresh Strawberry & Lemon Poppy Seed Cake

/ Jodi / 41 Comments

Fresh Strawberry & Lemon Poppy Seed Cake.

If you know me at all, you know Poppy Seed Cake is my favorite of all cakes.

Unusual to most I’m guessing, but most significant to me because my Grandma always made it for my birthday (New Year’s Eve) since everyone is just about over it with sweets by then after the holidays.

I had some fresh strawberries that were on the verge of going bad and lemon on the brain from a cookie I was making for the wedding cookie table, so I decided to whip up and “zip” up a poppy seed cake for Easter Sunday.

A bit of tart and sweet lemon zest in the batter along with chunks of juicy red-ripe strawberries and a thin lemon glaze really “Spring”ed up my usual wintertime poppy seed cake craving.

Hubby loved his with a scoop of vanilla ice cream and an extra handful of fresh strawberries on top.

If you are looking for a fresh, not too sweet, but yummy Spring cake to serve, give this one a try.  It is truly delightful!

Fresh Strawberry & Lemon Poppy Seed Cake*

  • Servings: 1 marvelous cake
  • Print

Ingredients:

  • 1 cup butter, melted
  • 1 cup sugar
  • 1 tsp. lemon zest
  • 3 eggs
  • 1 cup milk
  • 1/3 cup vanilla Greek yogurt
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cups fresh strawberries, chopped
  • 1/4  cup poppy seeds
  • Glaze:
    • 2 Tbsp. lemon juice
    • 1 cup powdered sugar
    • 2 Tbsp milk

Directions:

Preheat oven to 375 degrees F.  Grease and flour a fluted cake pan or your favorite.

In a large bowl, beat together the melted butter, sugar, and lemon zest.  Add eggs, one at a time, fully incorporating.  Add milk, yogurt and vanilla next.  Stir in dry ingredients until combined.  Gently stir in strawberries and poppy seeds.

Pour batter into prepared pan and bake for 50-60 minutes, or until cake test inserted comes out clean.

Prepare glaze by mixing lemon juice and powdered sugar until sugar is completely dissolved, then stir in milk until smooth.   Set aside.

Cool cake for at least 20 minutes before drizzling with glaze.

Serve with additional fresh strawberries and ice cream, if desired.  

Enjoy!

Cheers & Hugs,
Jodi

*Adapted from a recipe found on BakerbyNature.com

The Colors of Spring

/ Jodi / 57 Comments

The Colors of Spring.

Tulips in Apricot…

and Crimson…

and bright, sunny Yellow.

Daffodils and Hyacinths in soft pastels of Coral and White.

A strikingly perfect Purple Delphinium.

Azaleas in bursts of Orange.

And the delicate Pink of this flower I do not know the name of that I call the snake flower.

Just a few of the beautiful colors of Spring soaked in at a brief stroll through the last days of the Spring Flower Show at Phipps Conservatory in Pittsburgh, PA this past weekend.

Such a sight for sore winter eyes.

Happy Spring!

Cheers & Hugs,
Jodi

The Gift

/ Jodi / 35 Comments

A sweet little Momma
surprised me with this little plant.

A Lavender Plant!!
With a special secret note.

She always pays such attention
and remembers the littlest things.

A thank you gift?
Not sure who is thanking who.

For the honor of spending Fridays
with a sweet little granddaughter.

If only she knew….
I would pay her for the privilege!

SSSHHH!
Don’t tell her!

Love you Colleen!
When I grow up, I want to be just like you!

Cheers & Hugs,
Mom M.

 

Buckeye Balls

/ Jodi / 47 Comments

Buckeye Balls.

Calling all chocolate and peanut butter lovers!  Another must-have “staple” at any Pittsburgh wedding cookie table is the Buckeye Ball!

These delectable little creamy peanut butter delights coated in dark chocolate are called Buckeye Balls because they look like Buckeye nuts and originated in Ohio – the Buckeye state.

Simple, but absolutely delish, this is cookie #9 on my wedding cookie table list.   The freezer is filling up fast, and the wedding date is closing in on us!  Cookie baking continues.

Here’s the recipe.  Hope you will give them a try.

Buckeye Balls

  • Servings: approx. 6 doz.
  • Print

Ingredients:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 2 tsp. vanilla
  • 4 cups powdered sugar
  • 1 lb. dark chocolate, melted

Directions:

Mix peanut butter and butter in a bowl with wooden spoon until creamy.  Blend in vanilla.  Add powdered sugar, and stir until incorporated and a stiff mixture forms.

Roll teaspoon-sized pieces into balls, and place on wax paper lined cookie sheet or cutting board.  Refrigerate for several hours or overnight.

Melt chocolate in narrow deep container in microwave for 1 minute and then at 30 second intervals until smooth.  Using a wooden skewer, dip balls into chocolate all but for a bit at top.  Place on waxed paper lined cookie sheet.  Allow to cool completely and chocolate to harden.  Smooth over hole created by skewer with a small spatula or your clean finger.

Enjoy!

Cheers & Hugs,
Jodi

Wedding Cookie List Baking so far:

  1. Jodi’s Best Ever Chocolate Chip Cookies
  2. Hershey Kiss Brownie Bites
  3. Pecan Tassies
  4. Peanut Butter Cup Cookies
  5. Pecan Sandies
  6. Carrot Cake Thumbprints
  7. Raspberry Dark Chocolate Shortbread Cookies
  8. Apricot Kolaches
  9. Buckeye Balls

 

 

 

Bleeding Heart

/ Jodi / 44 Comments

Bleeding Heart.

Each year when you* bloom –
my favorite flower of all –
you gift me with the pause to remember
the life to celebrate,
the grandma to honor,
the sweet memories to cherish.

Cheers & Hugs,
Jodi

*This bleeding heart plant is over 25 years old and has lived and thrived at two different homes for me.  It was a gift from my grandma that will move with me wherever I live.  It is just one of several sweet special “things” I cherish because they were a part of her that lives on with me.  Love you Grandma!  It’s Springtime – one of your faves!

Those days…

/ Jodi / 44 Comments


Those days…

Sun shiny,
cerulean blue skies,
buds bursting,
warm earth,
soft green grass.

When you just have to
lay down
and look up
and breathe in
slow and deep.

Then exhale
just as slowly…
relaxing,
feeling gratitude,
and cherishing the moments.

Cheers & Hugs,
Jodi