With all the time at home I decided to do a little baking and came up with a new cookie recipe.  I wanted to try my hand at exact and specific baking science measurements.  This cookie recipe turned out chewy, flavorful and quite satisfying.  Hubby LOVES them.

2 sticks unsalted butter
12 ounces bread flour (see notes)
1 teaspoon sea salt
1 teaspoon baking soda
2 ounces white sugar
8 ounces brown sugar (see notes)
1 LARGE egg
1 LARGE egg yolk
1 ounce WHOLE milk
1 1/2 teaspoons QUALITY vanilla
5 ounces semi-sweet mini chocolate chips
5 ounces golden raisins
2 ounces craisins

  • Line cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Melt butter and set aside to cool.
  • Sift together the flour, baking soda and salt. Set aside.
  • Whisk together the eggs, milk and vanilla.
  • Pour butter into mixing bowl and add sugars, beating for 2 minutes until well incorporated.
  • Reduce mixer speed and add egg mixture until thoroughly combined.
  • Gradually add flour mixture until smooth, scraping down the sides. Chill dough for an hour before baking.
  • Preheat oven to 375°.
  • Using a cookie scoop scoop out portions onto prepared cookie sheets.
  • Bake 12-13 minutes until golden.
  • Let set 5 minutes before removing from the tray to cool.


  • The main difference between bread flour and allpurpose flour is a matter of protein. Bread flour, which comes in white and whole wheat varieties, has a higher protein content than allpurpose, usually 11-13%. It’s called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten.
  • The darker the sugar, the chewier the cookie 😀


4 LARGE beets
¾ cup apple cider vinegar
¾ cup water
½ teaspoon sea salt
¼ cup sugar

  • Preheat oven to 350°.
  • Wash and trim beets, but leave 2-3 inches of tails on.
  • Cover baking sheet with foil and LIGHTLY spray with non-stick cooking spray.
  • Bake 35 minutes until fork tender.
  • Cool 30 minutes.
  • Trim again and rub off outer skin.
  • Slice ¼ inch thick or julienne and place in canning jar.
  • Whisk together water, vinegar, sugar and sea salt in saucepan until sugar and salt are dissolved.
  • Bring to a boil.
  • Cool 15 minutes.
  • Pour over beets and seal jars.
  • Refrigerate.


It’s been fall around here for over a month already. I’ve actually already done a few of these things, but I still added them to the list, because they are multi-step items or I might want to do them again. Completed items are in red and italics. I’d love to hear what is on your bucket list for fall. Here’s my list.
  • Make a new and inventive dessert EACH week
  • Make apple butter
  • Roast marshmallows around the fire
  • Curl up with a terrific book
  • Take a drive to look at fall foliage 
  • Sip hot apple cider
  • Finish several smaller quilts
  • Eat chili – I have several different flavor chilis and try to get them ALL worked into the fall months.
  • Decorate for Halloween
  • Try a new soup or stew
  • Make pumpkin cut out cookies with my new sugar cookie recipe
  • Make some crafts with the munchkins
  • Collect leaves and seed pods to decorate
  • Take a walk and enjoy the color changing leaves
  • Make jam
  • Make homemade cocoa
  • Bake banana, pumpkin and lemon bread
  • Bake cookies
  • Make Neighbor plates of goodies
  • Make homemade Vanilla
  • Make Christmas gifts
  • Watch Christmas movies
  • Watch MORE Christmas movies
  • Listen to Christmas music
  • Get updated addresses for my Christmas card list
  • Burn cinnamon and spicy pumpkin candles
  • Read by candlelight and lamplight
  • Decorate House
  • Read a wonderful Christmas book 
  • Decorate our Christmas tree
So this is my list, what’s on your list? 

FYI to make you smile!

I’m sitting here watching football with hubby and there was a commercial for a “NATIONAL” pinata day and hubby was like that’s not a thing!  I just laughed and pulled out the laptop to look it up. 😀  Not only was it National Pinata Day, but I found a site for National Day Calendar that will tell you what ANY given day is a “NATIONAL” thing of day.


Have I mentioned that I LOVE fall?  If you missed it, let me say it again.  I LOVE FALL!  And I especially LOVE fall clothing so this category deserves a second day 😀

Recently I ran into JC Penneys for some towels and passed by the shoe department and a sign that literally said Buy 1, Get 2 free!  How do you pass up a deal like that?  For me it was especially fitting because I have needed ALL new shoes as well as clothes since losing all the weight after that last surgery.  Who would have thought you’d lose shoes sizes, but I did – an entire size!  So this is my fun purchase where I not only took advantage of the sale, but also a 20% off coupon and was able to buy 3 pair for $64. 😀 My tootsies are staying toasty this fall!



4 cups unsweetened pineapple juice
4 cups cran-pomegranate juice
1/4 cup red hots
2 cinnamon sticks + 1 stick per glass for serving
1 cup cherry spiced rum OR pineapple rum
FRESH cranberries
FRESH pineapple chunks, FROZEN (optional)

  • In a 3 quart slow cooker, combine the pineapple juice, cran-pomegranate juice, red hots and cinnamon sticks.
  • Cook covered on low until heated through and red hots are melted.
  • Add rum.
  • Serve with FRESH cranberries and a cinnamon stick. Can be served warm or over frozen pineapple chunks.

NOTES: This can also be made on the stove, but use very low heat and watch that the candies don’t burn.


Christmas is such a busy time of year.  I find getting through the season is ALWAYS easier with a basic schedule.  While this is not a detailed extensive list, it IS a basic guideline for me to stay focused with.  There are a lot of little things like making a list of the ELF on the SHELF shenanigans and things of that nature that don’t make this list, but still needs done.

I hope you’ll join me and have some fun this holiday season.