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Thursday, December 4, 2014

Christmas Cookie Exchange

Last night my friend Sandra hosted a Christmas cookie exchange.  She selected just a few friends whom she knows love to bake and asked us each to bring 7 dozen cookies. What fun it was to see the different cookies everyone brought! 
 I baked White Chocolate dipped Ginger Cookies (I'll share the recipe in another post).

 15 Year old Avery made these Peppermint Macarons. This girl is an amazing young baker!

There were Thumbprint cookies with candied fruit,

 and stacks of Snickerdoodles - my husband's favorite.

Jeni baked Salted Caramel and Chocolate Shortbread.

 Traditional Chocolate Crinkles.

 I'm not sure what these are called , but they are layered with chocolate, almond and raspberry flavors. Yum!

Ruth brought her huge Chocolate Oatmeal Pecan cookies with dried cherries

We nibbled on mulled punch,  

"snowmen" doughnuts,  

and German Lebkucken. 

Sandra loves to decorate for the Holidays. She and her husband lived in Germany while in the military and she has an amazing collection of European ornaments.







The attendees all packaged their cookies so beautifully, ready for gift giving or serving for our own holiday gatherings.




There were lots of smiles and hugs as we packaged up our treats to take home! 

Tips on hosting a successful cookie exchange

1-Choose friends whom you know love to bake.
2-Choose a date early in the season before the calender is full. Most cookies freeze easily so you will then have treats on hand for parties or gift giving.
3-Coordinate with the guests so everyone brings a different cookie. Each guest brings as many dozen cookies as they will take home. 
4-Keep the guest list to a manageable number, I would recommend 12 or fewer.
5 -Serve a few samples! 
6 - It's nice to share recipes too.
7- Ask guests to package their baked goods in easily transportable but attractive containers. (I think it's much nicer to have cookies pre-packaged and ready to take home instead of open plates that everyone is handling!)
8- Provide boxes or bags for guests to take their goodies home in.

A cookie exchange is such a nice way to start the Christmas season. My pantry is stocked and ready when friends and neighbors drop in !

I like to join these parties

                 Seasonal Sundays @ The Tablescaper

Thursday, October 30, 2014

French Sidewalk Cafes



The weather in Arizona has turned to fall, which means it's finally time to be outdoors - biking, hiking, gardening, and dining. Our time in France this past summer taught us that the French LOVE dining al fresco, in fact, it seems mandatory! Every street, every neighborhood has restaurants with an outdoor cafe. Our choir group had a photo contest to see who could take the best shot of a sidewalk cafe. What a fun challenge! Enjoy...



















































          Trust me, we didn't forget to enjoy the cuisine!

      All of these photos were taken by myself or members of the Sonoran Desert Chorale.

                                                I like to join these parties


                  Seasonal Sundays @ The Tablescaper

Tuesday, September 16, 2014

Pumpkins and Blue Willow

Last week it was my turn to host my book club luncheon. The book I had chosen was the classic mystery Rebecca by Daphne Du Maurier. In a nod to the English setting of the book I chose to use my Blue Willow dishes. But Fall is in the air and I also wanted to get out my pumpkin collection. Could I mix the two? Hmm, different, but I think the rich orange played nicely against the blue and white.


Remember all of those doilies I collected last spring for a bridal shower? Here I layered them on a vintage white damask tablecloth. I encircled the table with the lacy doilies and placed a grainsack runner down the center of the table.

I started collecting Blue Willow about 20 years ago. It's a classic that is always in style. We do use it for our every day dishes most of the year, but not so much in Autumn. 

 I love pulling out my assortment of vintage silver plate flatware for parties.







  

And the menu? I served a berry and field greens salad with poppy seed dressing, 

vine ripened tomatoes and cucumbers with a balsamic vinaigrette, 

buttery crescent rolls, 

 and warm blackberry peach crisp.

I like to join these awesome parties!

             Seasonal Sundays @ The Tablescaper