I did try a few Pinterest crafts with the kids this year for Christmas. Cute enough, but not the best I’ve ever done. The children had fun, though, so worthwhile. Here’s how my versions stack up to the Pinterest versions:
First up is the Christmas Tree Cone. Here is where the idea came from and what it was supposed to look like:
Perhaps not as pretty, but I let the kids do most of it. You could spruce up the bottom with “presents” from Starburst Candies, or Teddy Grahams..that’d be cute!
This is the picture I found on Pinterest. A large marshmallow with peppermint sticks jammed down in them, dipped in melted white chocolate and sprinkled with sugar. These were easy enough, though I couldn’t find peppermint sticks. Thanks, Lincolnton Walmart.
And the last project: Homemade BBQ Sauce YUMMM!
This one I got out of a magazine and gave it a go. Absolutely my favorite sauce for BBQ..and I even had a couple of calls from people I’d given it to for the recipe. So here it is for the world to see 🙂
Spicy Barbecue Sauce
2 tablespoons dark brown sugar
1/2 cup cider vinegar (or white distilled)
2 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
2 tablespoons honey
2 cups tomato ketchup
2 tablespoons dry rub seasonings, mix
1 teaspoon ground cayenne pepper
Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.
Preheat oven to 350°F. In large bowl, combine Cinnamon Muffin Melt Mix packet 1, melted butter and egg. Blend until dough forms. Shape into 1-inch balls.
Pour Cinnamon Muffin Melt Mix packet 2 into a shallow dish. Roll dough balls in cinnamon-sugar coating.
Place on a greased baking sheet. Bake 11-12 minutes.
Makes about 30 cookies.
Sparkly Brownie Coins
Source: Rachael Ray
1 cup sugar
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
3/4 cup flour
Edible gold dust
Using an electric mixer, cream the sugar, butter and salt at high speed until well blended, about 3 minutes. Scrape down the bowl, add the egg and vanilla and beat for 1 minute.
Beat in the cocoa at medium speed until thoroughly blended. Add the flour and mix at low speed just until incorporated.
Preheat the oven to 350 degrees . Line 2 cookie sheets with parchment.
Scoop out 1 tbsp. of dough, roll into a ball and place on a prepared pan. Repeat with the remaining dough, spacing evenly on the pans.
Using the bottom of a drinking glass, flatten each ball into a 1/4-inch-thick round. Peel the dough off the glass; return to the pan. Dip a small paintbrush into the edible gold dust; flick onto the cookies.
Bake 1 pan at a time (refrigerate the other pan) until the cookies are set at the edges, 10 to 11 minutes. Let cool on the pan for 2 minutes; transfer to racks to cool completely.