I love how this doily runner turned out! After finally figuring out exactly how I wanted the doilies arranged it only took a couple of hours to actually tack them all together. I even have enough left to create another one. And if I don't like it after awhile I can easily take it apart and create something new. That = awesome.
Keep your eyes peeled for a giveaway I have planned that might just include one of these beautiful doilies.
Of course, there was more baking this weekend. Ben wanted more chocolate chip cookies but that last recipe I used wasn't the greatest. Joan from for the love of a house came to the rescue and gave me an amazing recipe. And I mean AMAZING. They seriously can go toe to toe with Nestle Toll House. Thanks, Joan!
Here's the recipe. There's about 107 calories per cookie. Yes, I counted... I'm still on my diet and could easily eat a dozen of these if I'm not careful.
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 pound (2 sticks) unsalted butter, melted and still warm
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs, room temp.
2 cups chocolate chips or chunks or hand-chopped chocolate
1 cup coarsely chopped walnuts or pecans (I used pecans)
Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or fork.
In a large bowl combine the melted butter with the sugars, vanilla and salt. Mix in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the chocolate chips and nuts. If possible, let the dough stand (rest) in the fridge for 1 or 2 hours or overnight. (I let it rest in fridge for the 2 hours).
Preheat the oven to 375 degrees. Position racks in the upper and lower thirds of the oven. (I baked one sheet at a time and put them on the middle rack).
If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place them 3 inches apart on ungreased or lined cookie sheets. Bake for 9 to 11 minutes or until the cookies are golden brown at the edges and no longer look wet on top. Remove from the oven and let the cookies firm up on the pan for 1 to 2 minutes. Transfer to racks to cool. May be kept in an airtight container for several days.
Makes about 5 dozen cookies.
P.S. I know I mentioned puppies. One sick one that is. Poor little Cooper was feeling a little under the weather this weekend. On the upside, I'm sure he's enjoying his diet of chicken and white rice to keep his tummy from getting too upset. He has a new vitality now, jumping around the house, so hopefully the tummy ache has run its course.