Flower Headband

This is another project from Amber.  :)

The other day I caught my 3 year old being bored.  She had peeled the ribbon off one of her headbands.  I looked at the headband trying to figure out a way to salvage it and make it cuter.  It was poorly made. The ribbon was no longer sticking. Besides it was kind of drab.  So, I decided to go through my craft box and figure something out. 

I sew a bunch of flowers at the same time and then wait to either attach them to a cloth headband or barrettes. I had never thought of putting them on a headband suitable for a toddler. I decided on the flower and went to work.

Supplies Needed:

Glue Gun

Needle 

Thread 

Fabric

Ribbon

Plain headband

Jewel or button etc. for center of flower

You will need to sew the flower first. Directions for that can be found here on this blog.

Step 1: Start wrapping and gluing the headband with desired color and thickness of ribbon.

Step 2: Seal ribbon at ends with a dab of hot glue.

Step 3: Glue on flower anywhere on the headband.

And there you have it a simple and thrifty way to make over a headband.

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Cinnamon-Sugar Roll Cookies

 This is one of the six recipes the Basic Cookie Dough from my previous post is used in. If you like cinnamon and nuts you'll love this cookie!  It's really yummy and easy to make.  A little time-consuming since you have to wait for the dough to stiffen hard enough to cut into slices (a couple of hours), but if you have the time easy and well worth it.


Basic Cookie Dough (click here for recipe)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
Vanilla glaze
chopped salted and roasted mixed nuts (optional)

1. In a medium bowl, combine the 1/2 cup chopped mixed nuts, brown sugar and cinnamon.  Using a pastry blender, cut in butter until mixture clings together.

Prepare Basic Cookie Dough.  Place dough between sheets of lightly floured waxed paper; roll into a 16x9-inch rectangle.  Sprinkle nut mixture evenly over dough.  Starting from a long side, roll up dough tightly.  Wrap in plastic wrap or waxed paper.  Freeze about 2 hours or until dough is firm enough to slice.

2. Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper. Cut roll into 1/4 inch slices. Place slices 2 inches apart on the prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are lightly browned.  Cool on cookie sheed for 2 minutes.  Transfer cookies to a wire rack; cool.  Drizzle cookies with vanilla glaze.  If desired, sprinkle with additional chopped mixed nuts.  Makes about 60 cookies.


VANILLA GLAZE: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon milk.  Stir enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

To store: Layer cookies between sheets of waxed paper in a airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

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Basic Cookie Dough

This one dough can be made into six different cookies, Cinnamon-Sugar Roll Cookies, Mexican Chipotle-Chocolate Bites, PB and J Bars, Catchall Bars, Chocolate-Hazelnut Thumbprints, and Espresso Tarts--enough variety to amuse any palate.  Just think around holiday time, if you made one of every batch, how much time you would save and still be able to wow everyone with your wondrous assortment.  Check back, I'll be making and posting the recipes for these cookies, beginning with the Cinnamon-Sugar Roll Cookies.

BASIC COOKIE DOUGH
1/4 cup butter, softened
1/4 cup shortening
2 ounces cream cheese, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 teaspoon vanilla
2 1/2 cups all-purpose flour

1. In a large bowl, combine butter, shortening, and cream cheese.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, baking powder, salt, cinnamon, and nutmeg.  Beat until combined, scraping bowl occasionally.  Beat in egg and vanilla until combined.  beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Makes about 2 1/4 cups dough. Use in desired recipe listed above.






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Common Substitutions

I'm not sure who put this list together, my mother-in-law gave it to me.  Some of them I already knew, but a few were quite helpful.  So, I thought I would share it with all of you.  There are more to add, check back I will update it. 


WHEN YOU NEED:

1 tsp. baking powder
5/8 tsp. cream of tarter + 1/4 tsp. baking soda OR
1/4 tsp. baking soda + 1/2 Tbsp. vinegar or lemon juice (added to liquid of recipe)

1 cup cake flour
7/8 cup all purpose flour

1 Tbsp. cornstarch
2 Tbsp. all purpose flour

3/4 cup cracker crumbs
1 cup bread crumbs

1 cup dark corn syrup
3/4 cup light corn syrup + 1/4 cup molasses

1 garlic clove, minced
1/8 tsp. garlic powder

1 tsp. garlic salt
1/8 tsp. garlic powder + 7/8 tsp. salt

1 cup half and half cream
1 Tbsp. melted butter + enough whole milk to = 1 cup

1 cup honey
1 1/4 cup sugar + 1/4 cup liquid

1 tsp. lemon juice
1/4 tsp. cideo vinegar

1 tsp. lemon peel
1/2 tsp. lemon extract

1 cup light corn syrup
1 cup sugar + 1 cup liquid

1 cup molasses
1 cup honey

1 onion (small), chopped
1 tsp. opion powder or 1 Tbsp. dried minced onion

1 Tbsp. prepared mustard
1/2 tsp. ground mustard + 2 tsp. vinegar

1 semi sweet square (1 oz.)
3 Tbsp. semisweet chocolate chips OR
1 square (1oz.) unsweetened chocolate + 1 Tbsp. sugar

1 unsweetened chocolate square (1oz.)
3 Tbsp. cocoa + 1 Tbsp. shortening, butter or oil

1 cup sour cream
1 cup plain yogurt OR
1 cup evaporated milk + 1 Tbsp. vinegar

1 cup buttermilk
1 cup milk + 1 Tbsp. vinegar OR
1/2 cup evaporated milk + 1/2 cup water + 1 Tbsp. vinegar

1 cup sugar
1 cup packed brown sugar or 2 cup sifted confectioners sugar

2 tsp. tapioca
1 Tbsp. all-purpose flour

1 cup tomato juice
1/2 cup tomato sauce + 1/2 cup water

2 cup tomato sauce
3/4 cup tomato paste + 1 cup water

1 cup whole milk
1/2 cup evaporated milk + 1/2 cup water

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Caramel Corn Cookies

This recipe is from the Better Homes and Gardens 2010 Christmas Cookies magazine.  I know, I know who can think of Christmas cookies during the first week of June??  But a lot of these cookies are just good chocolatey yummy cookies.  No chocolate on these, however, they are supposed to match the taste of rich, buttery caramel corn.  I disagree...but they are very good.  So I'm going to share them here.

Ingredients:
1/2 cup shortening
1/4 cup butter, softened
1/2 granulated sugar
1/2 cup brown sugar
1/2 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/4 cup honey
1 tablespoon vanilla
1 3/4 cups all purpose flour
1 cup miniature round caramel bits or butterscotch flavor pieces
1/2 cup chopped honey-roasted peanuts
Coarse sugar or turbinado sugar

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease the cookie sheet; set aside.

In a large bowl, combine shortening and butter.  Beat with an electric mixer on medium speed for 30 seconds.

Add granulated sugar, brown sugar, cornmeal, baking soda, and salt.  Beat until combined, scraping bowl occasionally.  Beat in egg, honey and vanilla until combined.  Beat in as much of the flour as you can with mixer. 

Using a wooden spoon, stir in any remaining flour, the carmel bits and peanuts.

Place coarse sugar in a small bowl.  Shape dough into 1 1/4 balls.  Roll balls in coarse sugar to coat.  Place balls about 2 inches apart on the prepared cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until tops are golden and edges are firm,  Cool on cookie sheet for 2 minutes.  Transfer cookies to a wire rack; cool.  Make about 48 cookies.
To store:  Layer cookies between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.

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