It’s been a beautiful Autumn weekend of treasure hunting in thrift stores, lunch, and fun projects with Bear.
I pulled out my sewing machine and spent many happy hours sewing up cute sundresses and a bright red tarp for my medieval medicine booth. I live in sundresses for three-quarters of the year, so it’s wonderful to have a couple more to add to my collection.
I worked in my garden and wood-burned several items for a new order and added a couple of new ones to my wood-burning shoppe.
My favorite is this solid wood rolling pin. I hope to make one for my own kitchen tomorrow.
Last week I started baking again and that’s been so fun. Today I sauteed piles of fresh nectarines in butter, brown sugar and cinnamon and the mixture is ready to be frozen as instant pie filling whenever we have a craving.
I’ve also been making Ugly Shortbread. Sometimes I crave a homemade cookie but don’t have the time or energy to cream and sift and shape, so this is my go-to recipe that takes less than five minutes to throw together and tastes delicious, even if it’s not beautiful.
It’s easy to mix up flavors too, just add a Tbsp of ground almonds and 1 tsp almond extract for Almond Shortbread, or 1 Tbsp desiccated coconut and 1 tsp coconut extract for Coconut Shortbread.
What is your favorite go-to recipe for something sweet?
Ugly Good Maple Shortbread
1/2 cup butter, melted
1 tsp maple extract
4 Tbsp granulated sugar
1/4 tsp sea salt
1 cup wholemeal flour
- Preheat oven to 375 F (200 C).
- Stir extract into melted butter and set aside.
- In medium bowl stir together sugar, salt, and flour.
- Pour over melted butter and stir until mixture is a moldable dough.
- Line a baking sheet with baking paper. Press dough onto sheet in a rectangular shape to about 1/2 inch thick. Cut into even squares with 1/2 inch space between each square.
- Bake for 10-15 minutes until golden brown.