spiced cookies

These little beauties are deceptively small. What they lack in size, they sure do make up in a punch of spices: nutmeg, cinnamon, cloves, and ginger, oh my!


Recipe adapted from Bon Appétit.

spiced cookies
Yields 90
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  2. 2 cups all purpose flour
  3. 1 tbsp ground cinnamon
  4. 3/4 tsp ground ginger
  5. 1/2 tsp fine sea salt
  6. 1/2 tsp ground nutmeg
  7. 1/8 tsp ground cloves
  8. 1/2 cup (1 stick) unsalted butter, room temperature
  9. 1/2 cup packed light brown sugar
  10. 1/4 cup sugar
  11. 2 tbsp mild flavored (light) molasses
  12. 1 large egg, room temperature
  13. 1 tsp vanilla extract
  14. GLAZE
  15. 2 cups powdered sugar
  16. sprinkles, sanding sugar, or nonpareils
  1. Whisk first 6 ingredients in a medium bowl; set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses; continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.
  2. Scrape dough from bowl and divide into thirds. Tape parchment or wax paper to the counter and using your palms, roll each piece of dough into an 8-inch log. Wrap logs tightly in plastic or parchment paper and freeze for at least 1 hour. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4 inch thick rounds. For neater edges, roll groups of sliced dough, wrap in plastic or parchment paper again, and place back in freezer for at least 3 hours.
  3. Arrange racks in top and bottom thirds of oven; preheat to 375°. Line 3 baking sheets with parchment paper or silicone baking mats. Remove cookies from freezer, break apart and place on baking sheets 1/2 inch apart. The cookies hold their shape better if you bake when dough is cold.
  4. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 5 minutes, until tops are golden brown and centers are almost firm, 10-12 minutes total. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies.
  5. Mix powdered sugar and 7 tsp cold water in a large mixing bowl (glaze will be very thick). Lightly coat edges of cookies with glaze by rolling them in the mixture. Then, roll the cookie in a small bowl filled with sugar, sprinkles or nonpareils. Let dry on sheets of wax or parchment paper for at least 30 minutes for glaze to set.
Adapted from Bon Appétit
Adapted from Bon Appétit
Store rolled dough in empty paper towel rolls to maintain their shape in the freezer, right next to your butter and creamsicles.

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Smaller nonpareils stick better than larger dragées.

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Stack them in half pint mason jars and tie with a bow=instant homemade gift!

minnie & mickey ornaments


Did I mention I like Disneyland?  I found these adorably minimalist ornaments at the parks, but couldn’t justify the price tag.


They looked simple enough, so I put my DIY-ness to the test and gave them a whirl!

Supplies Needed:

  • Red glitter craft paint (I used Martha Stewart’s glitter paint in Garnet)
  • White craft paint (I used MS’s Mother of Pearl, leftovers from the Cinderella pumpkin)
  • 2 ball ornaments in black (I found mine at Michael’s in a chalkboard finish. Bonus–they’re plastic so there’s no potential accidents!)
  • Painter’s tapepaint ornament1


How To:

1: Tape horizontally all the way around each ornament (matching nail polish optional)


2. Begin painting the bottom half of each ornament with the red glitter paint. This particular paint took several (3) coats. You can let it dry upside down inside a shot glass 🙂


3. Once the paint is completely dry (at least overnight), carefully peel off the painter’s tape.

4. For the Mickey ornament, paint two small ovals using the white craft paint just below where the painter’s tape was.

5. For the Minnie ornament, paint a row of white dots all the way around the ornament, just below where the painter’s tape was. Paint a row below that, diagonally offset from the row above. Continue alternating each row until you reach the bottom of the ornament.

ornament 4

6. Hang on your tree, turn on some Christmas music and bake cookies. ::insert Christmas tree emoji::

cinderella pumpkin carriage

When life hands you a pumpkin, make a Cinderella carriage! All you’ll need to make this fairy tale dream come true is:

  • 1 medium sized pumpkin with a good 2″+ stem
  • Robin’s egg blue paint
  • Gold paint
  • Light pink paint
  • Dark pink paint
  • 12 gauge floral wire and wire cutters

The standard 2oz size bottles of acrylic craft paint of each color at any craft store is more than enough for your pumpkin. I happened to have these stored away from previous crafts, so all I needed to buy was a pumpkin!


I started out by practicing sketching the “window” on the pumpkin on scratch paper a few times until I felt confident in my mediocre drawing skills. I used this movie still as reference.

paper sketch

Next, paint the entire pumpkin (excluding the stem) in robin’s egg blue. It took me two coats to fully cover the orange. Let the paint dry in between coats. Paint the stem gold.

After letting the pumpkin dry for at least several hours, preferably overnight, start sketching the carriage window directly onto the pumpkin with a pencil with very light marks. You want them to be light enough so if you make a mistake, you will barely be able to see it, but dark enough so you can actually see it when you paint over it. If you try to erase, you risk peeling off some paint!

pumpkin sketch

There’s a great deal on raspberries and salmon this week.

close up sketch

Now start painting! I found it easiest to start from the inside and work my way outward to the gold circle. Light pink goes inside the window, the curtains are dark pink, and the “C” and trim are gold.


For the wheels, cut 2 pieces of floral wire, approximately 12″ each. Gently curl into a circular shape until you get the perfect curly q:


Am I the only one who sees a face here?

Bend the outer end of the wire (about 1/2″ in) so you can stick the wheels into the pumpkin.

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cranberry pumpkin oatmeal cookies

According to the calendar, fall is upon us. According to Weather Puppy, it’s still a scorching summer.


According to the decor in my humble abode, it’s most certainly the coziest season of the year, sans sweaters.


In a desperate attempt to reclaim fall, I wanted to make something that just screams psl season. That something blends all the best flavors of the season in one festive little cookie.

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I took the oatmeal raisin cookie recipe in the lid of a canister of Quaker Oats and made some seasonal modifications: subbed dried cranberries for raisins, added pumpkin puree, and tossed in a few pumpkin-complementing spices for an extra kick.


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cranberry pumpkin oatmeal cookies
Yields 24
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  1. 1/2 cup unsalted butter, softened
  2. 3/4 cup packed brown sugar
  3. 1/2 cup granulated sugar
  4. 1 tsp vanilla
  5. 3/4 cup canned pumpkin
  6. 2 egg yolks
  7. 1 1/2 cup all purpose flour
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. 1/4 tsp ground cinnamon
  11. 1/4 tsp ginger powder
  12. 1/4 tsp ground nutmeg
  13. 1/4 tsp ground allspice
  14. 2 cups dry oatmeal
  15. 1 cup dried cranberries
  1. Preheat oven to 350°F.
  2. Beat butter, both sugars and vanilla until smooth and creamy. Add pumpkin and egg yolks, beat well.
  3. In a separate bowl, combine flour, baking soda, salt, cinnamon, ginger powder, nutmeg and allspice.
  4. With mixer on low speed, slowly add dry ingredients. Mix in oatmeal and cranberries.
  5. Spoon onto baking sheet 2 inches apart. Bake for 5 minutes, press a spatula on the top of each cookie to help spread it out, return to oven and bake for an additional 5 minutes, or until lightly golden brown.
Adapted from Quaker Oats
Adapted from Quaker Oats