Comfort & Joy! With Eileen Hull Dies

 The holidays are just around the corner and it's time for our annual event, Comfort & Joy! This is the 4th year we've had Comfort & Joy, though this year we are not having a day of dedicated classes. No matter, the Inspiration Team is here to offer you lots "recipes" of Comfort & Joy!

A recipe is simply a list of ingredients and instructions, right?  So for today's comfort, we're making a recipe card that you can include with a delicious tin of cookies.

The "Recipe", you'll need:

• Eileen Hull Journaling Card, Envelope, and Window by Sizzix
• Plain cardstock, even large scraps will work, that is what I used
• A sheet of decorative cardstock
• Small element for decoration, fussy cut image, sticker etc
• Adhesive
• Food recipe printed so that it fits on 4" x 3" card 

Fold a piece of cardstock in half and place the Journaling Card die from the set over the crease such that the die will only cut on 3 sides, thereby making a card that is 4'w x 6" L. 

Then cut another Journaling Card, this time cutting on all 4 sides.

You should end up with two pieces like this:

Now glue your recipe to the Journaling Card.  Most likely your entire recipe will not fit on the Journaling card, so I adhered the ingredients to the journaling card and the instructions inside the card.

Fold the top of the card back half way as shown.

Now glue the top of the journaling card (ingredients) to the folded part of the card, creating an easel like below.  We've just created a recipe card that you can easily see while baking.

Then make an Envelope using decorative paper and the envelope die.  Now you have a nice card and gift for a lucky someone.  If you use my recipe, you'll have enough cookies to fill a tin and plenty for you too!

You really should try these cookies, they are my most most favorite in the world!!

Maggi's Brickle Drop Cookies

1    cup  butter softened
1    cup  granulated sugar
1    cup  light brown sugar  
1    tsp vanilla
½    tsp  salt
3     eggs
3 ½ cups all-purpose flour      
2    tsp  baking soda
2    tsp  cream of tartar    
8    oz   Heath Bits ‘O Brickle toffee bits (1 pkg)
1    cup peanut butter chips
1    cup  chopped pecans

·       Heat oven to 350º, lightly grease cookie sheets or use parchment paper.  They have a tendency to stick so I like using parchment paper best.

·       Beat butter, sugars, vanilla and salt in large bowl until blended.  Add eggs; beat well.  Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. 

·       Stir in toffee bits, peanut butter chips, and pecans. I actually beat this in 'cause the batter is rather stiff and I just can't stir it in very well.  I have a Kitchenaid mixer that handles this well.

·       Drop by heaping teaspoons onto cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Cool slightly; remove to wire rack to cool completely.  About 6 doz cookies.

And here's another favorite, Texas Tornado Cake. This is so easy to make, I don't even get out my mixer. I just whip it up with a wooden spoon. The icing is divine, very similar to icing on a German Chocolate Cake, but not quite as rich.

Texas Tornado Cake

For the cake:

• 1 ½ cups sugar
• 2 eggs
• 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 2 cups fruit cocktail with syrup (16-oz. can) can use 2 cups of any kind of chopped canned fruit
• 2 tsp. baking soda
• 1 cup chopped nuts
• ¼ cup brown sugar

For the icing:

• 1 stick butter
• 1 cup coconut
• ¾ cup brown sugar
• ½ cup evaporated milk or half-and-half

Instructions

1. Mix regular sugar, eggs, fruit cocktail, baking soda and flour.

2. Pour into greased and floured 9×13” pan.

3. Combine brown sugar and nuts; sprinkle over batter.

4. Bake at 325° for 40 minutes.

5. Prepare the Coconut Icing by combining the butter, coconut, brown sugar and evaporated milk in a medium saucepan. Bring to a boil over medium high heat and allow to boil for 2 minutes. Turn heat to low and keep the icing warm, stirring occasionally, until the cake is done baking.

6. Once the cake is done, remove from the oven and pour the icing over the top of the hot cake.

Note, seems fruit comes in 15 oz cans these days, so I just add enough water to make 16 oz fruit and liquid.  I have used light syrup and it is fine.

Thanks for stopping by, happy baking!

xoxo

Maggi