Posts Tagged small

First Friday Denton Edition

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One of my favorite small towns ever (& the best in America) we host a first Friday art-tastic event each month. Pictured above is the shops participating on W Oak. If you stop by SCRAP they’ll have samples of Armadillo Ale works, Denton’s own micro brews. Get free sangria & nibble sized square delectables at Denton Square Donuts upstairs & peruse art while listening to live must at Creative Art Studio. Walk the square, open late, for all Christmas goodies & cheer! Don’t forget to Shop Small this season!

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What the Bernie?!

This last weekend I went a traveling (more details next week) & visited two towns not pronounced the way they are spelled. I was mocked for my pronunciation difficulties by my Dear family. Four places in Texas I know are said different than spelled.
Is it:
Mexia or Mahayah?
Boerne or Bernie?
Buda or Boodah?
Gruene or Green?

All are pronounced the second way but spelled the first way. Where have you traveled that was a speaking nightmare?

I’ll end this with a joke. Two men are driving to South Texas. They start to argue about how to pronounce Mexia. One swore it was Mexia & the other swore it was Mahayah. They stopped for lunch at the local DQ for lunch. Exasperated, one of the men turns & looks at the waitress. He tells her to tell that fool how you pronounce the name of this place! She turns, looks, and lowers her head to his and says real slowly, “it’s called dare-ee queeen.”

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Minted Cookies

While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!

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With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.

Andes Minted Thumbprints

1 box devil’s food cake mix
1 egg
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)

1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.

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7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).

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