Tuesday, November 20, 2012

"Try It Different" Tuesday: Millie Mousie

One of our wonderful customers, Tammy Cappolina, recently emailed to ask a techical question about the blog. She also happened to mention that she was in the process of stamping recipe books for her family's annual cookie exchange.

Of course, you know by now what a foodie I am! So, naturally, I had to ask Tammy to tell me more about this. She said that everyone emails her their recipes, and she makes up the booklets for all 13 participants:


"Of course, I use the CarlaCraft Binding System to create the books!" she exclaimed.


Her family gets together the Sunday before Thanksgiving to swap their cookies and get the finished recipe books. "That way, we all have a huge tray of homemade cookies for the big day," she said.

A couple of years ago, Tammy used 10951MC Millie Mousie Clear Set (drawn by artist Tammy DeYoung) to decorate the front covers, as you saw above:


She stamped the cookies in Millie's arms to form the perfect image for her books. Tammy mentioned that she usually decorates them with different stamps every year. However, she made an exception with cute Millie this time:


"As you can see," explains Tammy, "my Millie Mouse stamp set is well used. The picture I sent you of the 2010 book is the same stamp, but looks much different. I thought the white ink on the black cardstock lended a chalkboard feel."

I completely agree! Check out Tammy's beautiful coloring and blending in this close-up photo:


For this year's exchange, Tammy made a batch of treats that sounded delicious. She kindly included the recipe for me, which I'm excited to try, and I'm passing it along to you...just in case you want to give it a whirl, too!

Chocolate & Peanut Butter Pretzel Cookies

1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1/2 cup light brown sugar, firmly packed
1/3 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup pretzels, crushed
pretzel salt or sea salt, to taste

Sift together flour, baking soda, and salt in medium bowl. Set aside.

In large bowl, beat the butter and both types of sugar together on medium speed until light and fluffy. On low speed, slowly add the egg and vanilla. Beat to combine, scraping down sides of bowl.

Add flour mixture and beat until there are no more streaks of flour. Stir in both types of chips and pretzels.  Cover and refrigerate dough for one hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough into well-rounded tablespoons, place two inches apart, and sprinkle with salt. Bake for 10 minutes. Allow cookies to cool on baking sheet before removing. Makes about two dozen.

7 comments:

Tammy C. said...

Wow! So cool to see my work on your blog. Thanks for sharing my story with everyone, Jackie.

Sue D said...

How cute are these Millie Mousie recipe books and what a great family tradition!

Anonymous said...

You just gave me a great idea! Thanks for sharing! Love Millie the Mouse too!! Linda Rad

Jackie Wamhoff said...

Thank you again for letting me tell your story, Tammy. :-) So glad you like the recipe books, Sue and Linda!

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Mary-Anne V said...

Great looking recipe book...thanks for the cookie recipe.

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