A New Cookie Recipe

Every Christmas season I like to try one new  cookie recipe to add to our family celebration. This year I found a recipe for Chocolate-mint cookies in one of our local newspapers and knew it was the one!

Chocolate-mint cookies-1

Chocolate-Mint Cookies

1 lb. dark semi-sweet chocolate chips

4 ounces unsweetened chocolate (chopped)

1/2 cup butter cut into 8 pieces

4 large eggs, at room temperature

3/4 cup white sugar

1 tsp. vanilla

1/2 cup all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1 cup crushed peppermint candies (or crushed candy cane)

Combine half the chocolate chips and all the unsweetened chocolate in a medium metal bowl (or saucepan). Place the bowl over a larger saucepan of simmering water to melt the chocolate, and stir it often.  The bottom of the bowl should not touch the water. Remove the bowl from the heat as soon as all the chocolate has melted.

Beat the eggs and sugar with your mixer for about 10 minutes at medium speed. Mix in the vanilla.

In a small bowl, combine the flour, baking powder and salt.

Fold the melted chocolate into the egg mixture using a rubber spatula. Add the flour mixture and fold it in until just incorporated. Mix in the crushed peppermint candy and the remaining chocolate chips. Cover and chill the mixture overnight.

Preheat the oven to 350 º F. Line baking sheets with parchment paper, and scoop out the dough into  walnut sized balls, spacing them 1 inch apart on the paper. Bake one sheet at a time in the middle of the oven about 11 minutes. Let the cookies sit on their sheet five minutes before removing to a cooling rack.

Store in a covered container in a cool place.

This recipe makes about 90 cookies.

Tip: The large end of a melon scoop is perfect for shaping your cookies. 


Our beloved Teddy 2010 – 2017


It’s Tomorrow!

The Christmas Marketplace at Roselawn Centre is being held tomorrow. Of all the pieces of vintagy, grungy, shabby chic items I’ve made for the sale, my top three favourites are:

the (tattered, torn, and stained) stockings,



the gift tags, that could be the gift



and the decorative, altered clocks.


It has been tremendous fun getting ready for this show; from designing the booth to choosing what to make, I have loved every part of it.

FORC Christmas Market Poster 2017-01 copy

On the Table

Christmas morning, after the stockings were opened, the kitchen table was set for breakfast with Pfaltzgraff “Winterberry” patterned dinnerware.  I began my obsessive, too- extensive collection of this pattern in the late 1980’s. My late mother-in-law, who appreciated the table setting more that the food served, fuelled this obsession with annual Christmas cash.

At the beginning, Pfaltzgraff was manufactured in America and most of my collection comes from there. In later years it has been made offshore, and I have noticed the quality isn’t quite the same, some of the colours are off. Likely this is the reason I didn’t experience withdrawal symptoms when I didn’t add to my collection this year. christmas-breakfast-1

The Christmas breakfast menu was all prepared ahead of time making it easy to share with our neighbours:

Fruit cocktail (Hubby’s recipe)

Turkey Sausage and Egg Casserolechristmas-breakfast-2

Irish Whiskey Cured Salmon

Mincemeat Muffins

Apple pie




Merry Mincemeat Muffins


As promised, here is my recipe for mincemeat muffins. I baked a batch this afternoon ready for coffee with our neighbours tomorrow morning. While they are delicious warm, they taste just as good cold. This recipe is so easy I’m sure you’ll want to try it even if you “don’t like mincemeat”. My hubby is one of those people who claim to dislike mincemeat, but he certainly does like these muffins!

Sift together 1- 1/2 cups all-purpose flour, 1/4 cup white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in a large bowl.

Beat together in a separate bowl: 1/2 cup butter, melted,  1/2 cup of apple cider (or apple juice), and 2 eggs. Stir this liquid mixture into the dry ingredients just until moistened. The batter will be lumpy.

Finally add 1 cup of mincemeat and stir until blended.

Divide the batter into paper lined muffin tins. Bake at 375 degrees F. for 23 minutes.

This recipe is supposed to make one dozen muffins. For some reason I only manage to get eleven!