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I Love Chocolate Chip Cookies

Hi Bleeps! Did you all enjoy your weekend? I got a few things done, but didn't quite do as much as I anticipated, but I did get some rest in, which is always welcome in my neck of the woods! I did create this card on Friday night after my much needed nap.

My inspiration for this card came from Webster's Page petite papers that I have. I flipped through the patterned papers and selected a couple that I thought were complimentary. I saved a strip from this card I made and coupled it with the other pattern. I really achieved two goals that I usually don't do: (1) used a scrap and (2) used patterned paper.

While at the CHA SuperShow, I picked up those Tim Holtz metal ornate plates. I really like these, so you'll probably see a few of them here on the blog until they're all gone! Another new thing I'm digging is this card size. It's sort of new to me, but 4.25" x 6" is becoming my favorite card size. I can fit more stuff on it! :) It still can fit in an A6 or A7 envelope, so perfect for shipping! That leads me to answer a question I've gotten before...shipping my cards. Well, I'm really a card designer, not a card sender, so I usually forget. But, when I'm on my game, I usually mail them in a regular envelope. If they're bulky and fragile, I'll use of my bubble mailers and slip them in a glassine bag. I love using the glassine bags as envelopes because the recipient can see the card before opening it; plus, you can embellish the bag a bit too!

  1. Trim patterned papers to 6" tall. The lighter purple piece is 1.5" wide and the darker purple piece is 3" wide.
  2. Adhere both to a 4.25" x 6" rustic cream card base, slightly off of the scored edge.
  3. Corner round the top right corner.
  4. Add ripe avocado satin ribbon and tie into a bow.
  5. Stamp sentiment on patterned paper. Trim then adhere to card front center.
  6. Align metal frame and pierce holes where to add brads, then add metal frame and secure with brads.

Stamps :: Waltzingmouse Stamps - say it with style
Ink :: Tsukineko - VersaFine vintage sepia
Cardstock :: Papertrey Ink - rustic cream
Patterned Paper :: Webster's Pages - seaside retreat collection (new discoveries - dark purple)
Embellishments :: Tim Holtz - ornate plates; Papertrey Ink - ripe avocado satin ribbon

McArthur and I have always loved baking chocolate chip cookies together. It's something that he has done with his family for years and we continue to do it in our home. We've been known to buy that big tube of Pillsbury cookie dough from Sam's Club in our college days and the typical roll from our local grocer. But, why oh why haven't I learned to bake my own cookie dough? Well, I did yesterday and they turned out pretty good. I didn't do too much research on cookie recipes, just did a quick search on the Food Network and found this one here. I was watching Barefoot Contessa on Saturday afternoon and her show on Double Chocolate Chip Almond Cookies got me all geared up to make some myself. See, I watch Food Network...A LOT! So, the Neely's (one of my favorites) came on too and they shared how to store your cookie dough, similar to that Pillsbury dough roll we're so used to buying at our local grocer so you can easily, "slice and bake." This really caught my attention because it made it ever so clear that I didn't have to bake all of the cookies at once (something we usually don't do). We like to bake about 5-10 cookies max for the night and then have a fresh batch on another day. McArthur was sooooo excited about this little fun time in the kitchen that he photographed me baking. Here's how I 'saved' the cookie dough to make it easy to "slice and bake."

This method also allowed me to alter the dough and add extra ingredients to my cookies. I like pecans in my chocolate chip cookies, but Mac prefers his plain. So, after slicing I add a couple of pecan halves into the cookie dough, pushing down into the dough as much as possible. This turned out great! You could add M&Ms, other nuts, or who knows what! This was really fun! I foresee little chocolate chip treat goodie bags on the blog here soon!

Spoon cookie dough onto parchment paper.

Shape cookie dough into a log shape.

Keep rolling to get that pretty shape!

Roll the dough in the parchment paper.
Freeze or refrigerate for a little while.
Remove from freezer/refrigerator and "slice and bake."
Keep stored in the log shape with cling wrap & parchment paper.

Enjoy your cookies fresh every day!

Do you have any cookie recipes to share with me? Please do! I'm slightly more confident now!
Thanks so much for stopping by and seeing what I was up to this weekend! Ya'll have a great Monday!


claudia shadler said...

Ash, can I call you Ash? :) It's so funny that you mentioned CC cookies cuz I've made this recipe twice this last wk, courtesy of Savitri... cut the serving in half on the all recipes website and it adjusted the measurements ... Scott took it to work and his work peeps loved it!!!


C :)

Smita said...

Gorgeous card... I love the colors and the to-die-for Tim Holtz plate!!

Yummy cookies ;-)


Sabrina said...

Who doesn't like fresh chocolate cookies? But what I really want to say is - I Love your Card!

Sarah Martina said...

YUM! I looooove cookies! Here's my all time favorite cookie recipe: http://alturl.com/n4e5z Super duper fun, and if I can do it, ANYone can. :)

Leigh Ann Baird said...

Our favorite choc chip cookie recipe comes from a Cook's Illustrated cookbook and here's the recipe:

Thick and Chewy Chocolate Chip Cookies

2 cups plus 2 tablespoons unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, melted and cooled

1/2 cup granulated sugar

1 cup packed brown sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1 - 1-1/2 cups chocolate chips

Preheat oven to 325. Whisk flour, baking soda and salt together in a bowl and set aside. Beat the melted butter, granulated sugar and brown sugar at low speed until thoroughly blended (about a minute). Add the egg, egg yolk and vanilla; mix until full corporated and smooth, about 1 minute. On low speed, add the flour mixture until just combined, do not overbeat. Add chocolate chips and mix for a few seconds.

Drop large balls (1/4 cup) onto lightly greased baking sheet or covered with parchment paper and bake until light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 -18 minutes.

Robyn said...

What an excellent idea with the cookies! I can see a PTI kraft windowed bag with some cooked and a roll of the dough...just have to deliver them quickly so they remain refrigerated! Love the card!

Anonymous said...

Fabulous card, Ashley!
And oh my gosh! Those cookies look amazingggg!!! I'm glad you weren't eating those during the chat on Saturday, otherwise I would have been reallyyy jealous! lol... jk.
I will have to try out this recipe sometime. They look delicious! Thanks for sharing! :)

AMC "Got Wine" said...

Hola, Ashley...WOW...WOW...&..WOW.

And I love the cookies too....:)

Have a Great Day,

Sally Watkins said...

I LOVE chocolate chip cookies! I use the toll house recipe, but I change up the type of chips(milk, dark simi sweet and white chocoalte) I put in and usually add what ever nut or other sweet goodies I have in the freezer including but not limited to peanut butter chips, toffee, caramel chunks...

Pat said...

I think I smell those cookies! lol Love your work, even in the kitchen!

Pat said...

I think I smell those cookies! lol Love your work, even in the kitchen!

Deebi27 said...
This comment has been removed by the author.
Karla said...

Oh My Gooodness!! lovely card Ashley... I looooooove cookies they are my favorite thing in the whole wide world and I love how easy it is! although I can't eat them I can for sure share them, right!? Thanks for all this sharing!!

TDJ said...

I am like Sally, I use the Toll House Recipe (using butter)and mix it up with whatever I have in the pantry. I usually, but not limited to, coconut, pb chips, butterscotch chips and assorted nuts. I have a daughter who chooses not to eat nuts so I will spoon out 1/2 the batch set aside then mix in my nuts. That way you can make one end of your log nutty and the other end boring. Another idea is double the batch and separate it then mix in different goodies so you only mess the kitchen once but have an assorted array of cookies.

I have tried so many, many .... Chocolate Chip Recipies but the kids and I keep coming back to Toll House.

Savitri said...

I love the card but goodness, it's the cookie making and cookies that I totally LOVE LOVE LOVE. You know I have a thing for food :P

Well, I thought I was going to get caught up with your blog right now but "demanding" is wanting attention so I'll get to her and maybe later I'll have time to check you out some more.

M. Newell said...

It was almost as fun making them as it was eating them:)! Thanks, Ash! Let's do another batch this Wednesday.

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