I recently received a tiny gift from a sweet friend -- a Tocca Candelina in the Bali fragrance.
It's absolutely amazing how this candle smells exactly like my honeymoon in Bali - one whiff and I'm right back there on that beautiful island. So on this February morning, candle lit in the office, I'm daydreaming about being teleported there for a weekend of relaxation... before I tackle my massive to do list for the day. :)
Yesterday when we woke up there was a light dusting of snow on the shrubs and grass outside of our house - the first of the season! Living in the northeast, we certainly get sick of snow quickly each year when it becomes more of a messy hassle than a pretty seasonal accessory... but the first few dustings and first big snowfall of the season always make me feel festive and happy. :)
To commemorate the season's first snow, here are a few snowy treats that I've been drawn to...
---- I've been doing a lot of baking lately and today's treat was a batch of the world's most delicious cookies - a long-standing favorite in our house. Show yourself a kindness by baking and enjoying these. Recipe courtesy of the Buttercup Bake Shop Cookbook.
Peanut Butter Heath Bar Pecan Cookies (aka the World's Most Delicious Cookies)
1 1/2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup chunky peanut butter 1/4 cup firmly packed light brown sugar 3/4 cup sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 1/2 to 2 cups chopped mini Heath bars 1/2 cup coarsely chopped pecans
Preheat oven to 350 F. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream the butter and peanut butter till smooth. Gradually add the sugars and beat another 2 mins. Add the eggs and vanilla and beat well. Add the dry ingredients and thoroughly mix together. Stir in the heath bars and nuts. Drop rounded teaspoonfuls onto greased baking sheets leaving several inches in between each cookie for expansion. Bake 12-14 mins or until lightly golden. Cool 1 minute on the sheets, then transfer to a rack to cool completely.
---- My husband and I are off to visit family in Vermont for the long weekend. I'm looking forward to chilly evenings, lots of fall foliage, and gorging myself on a favorite treat: Koffee Kup crullers. Yum.
It's gray and raining here this morning, making this a perfect day for buckling down and finalizing some important business details for the coming year. It's a challenging time to be part of a small business and to be a custom designer, with a down economy and hundreds of inexpensive, near-instant-gratification options available in the wedding industry... to find the right ways to minimize your impact on the environment while still working with the paper you love... to create products and designs that are unique, while staying true to your design style. Like walking a tightrope, indeed. I'll be brainstorming and researching my way into the weekend.