For the jewelry lovers among us

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And the winner is…. Kat Lopez!!!  These are gonna look SO cute on you, friend. 🙂

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Can you believe I’m posting another give-away already?  Haha!!!  Neither can I!  But I’m going back to the US next Sunday, so it really is a perfect time.  If you like jewelry, you’ll love this.  One of the fun parts of living in this town is the jewelry!  Ambar, jade and turquoise are really cheap and accessible here.  So fun!  Here ya go!

Sorry about my horribly dry and unmanicured hands! I do dishes and laundry and change diapers all day. 😉

Aren't they pretty? The big piece is jade, and the small stone above is (I think) called a Tiger Eye.

 

All you have to do in order to be eligible for the give-away is answer one little question.  Ready?  Here goes.

What is your favorite kind of cookie?

If you want to earn bonus points (no, I don’t give stuff based on a point system… I’m kidding!) you can include a recipe!  Or a link to a recipe you love!  That would really make my day.  I love new cookie recipes!

That’s it!  Answer that one question in the comments section below and I’ll put your name in a hat.  If yours is the name I draw next week, I will be sending you these earrings ASAP!  Feel free to repost or pass on this link… the more recipes the merrier! 🙂

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30 responses »

  1. Oooooh, I like, I like, I like!!!! 😀

    My favorite cookie would probably Oatmeal Choc Chip….but you already have that recipe!!
    Hmm….maybe Snicker Doodles!!! Oh wait…you have that one too…
    I KNOW! Oatmeal Raisin!! But 2 problems with that, I don’t have that recipe, and you don’t like them…do you? lol

    Well, what good am I?! I don’t even deserve to be in the drawing….poop! 😉

    Like

    • OH MY!!! I *LOVE* Oatmeal raisin!!! And I have THE BEST RECIPE!!! Hm. That’s not how this is supposed to work. LOL! But I’ll bring it to you next Sunday. 😉

      AND! The recipe isn’t required to be in the drawing! You’re in it, girl!!!

      Like

  2. Easy, I loovvveeee peppermint oreo cookies, but not the store bought ones. I made these like CRAZY this holiday season. (I Sooo miss all that fun baking in a decorated house!) 303 more days until CHRISTMAS!!! But I digress… here’s the recipe I use!!!

    Cookie Ingredients
    3/4 cup sugar
    1 1/2 cups all-purpose flour plus 3 tablespoons
    1/2 cup unsweetened cocoa powder
    1/4 cup dark cocoa powder plus 1 tablespoon
    1/2 teaspoon baking soda
    1 1/2 teaspoons salt
    15 tablespoons (7 1/2 oz) unsalted butter, cut into 3/4-inch cubes, at room temperature

    Filling Ingredients
    1/4 cup 2 tablespoons heavy cream
    48 “Candy Cane” Hershey’s kisses, unwrapped
    peppermint extract, to taste (optional)

    Directions
    Preheat oven to 350°F. Line two baking sheets with parchment or Silpat mats.
    Place kisses and heavy cream in a large, heat proof bowl and microwave on High at 30 second intervals, stirring in between, until kisses are melted and mixture is smooth. Set aside to cool. (You can pop it in the fridge to speed the cooling up.)
    In a stand mixer with the paddle attachment, mix sugar, flour, cocoa powders, baking soda and salt on low speed until combined. With the mixer is running on low, add butter a few pieces at a time. Once it’s all added, continue to beat until sandy mixture gathers into a ball of dough.
    Dump the dough out onto a floured or parchment/wax paper covered counter. Using your hands, form dough into a roughly 5 x 7-inch block. Cut block in half. Working with one half at a time, roll out dough to 1/8″ thickness. Using a 2-inch round cookie cutter, cut out cookie rounds and place them 1 inch apart on a prepared baking sheet. Gather scraps, re-roll, and cut out more cookies just once.
    Bake 12-14 minutes, rotating cookies sheets top to bottom and front to back about halfway through. Cool on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
    To fill the cookies, the peppermint cream filling should be thickened and spreadable, but not runny. Fill a pastry bag or plastic sandwich bag with the peppermint cream, and cut the tip off to create a small hole. Pipe the filling in spirals onto one upsidedown cookie. Top with another cookie and smoosh gently until filling reaches the edges. Eat immediately or store in an airtight container.

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  3. My favorite cookie is white chocolate macadamia nut. I think I first liked it because it was my dad’s favorite cookie, but it didn’t take long to become my favorite, as well. 🙂 Sorry, no recipe…

    Lovely earrings!

    Like

  4. A friend just made peanut butter no-bake cookies this week… yum! I’m waiting for the recipe, but I’ll pass it on when I get it. If there are any extra bonus points to earn, let me know! :-p

    Actually, just remember where you got them. Since I’m coming down in June with the GE team, I can get another pair, and then there can be two of us blog fans with those cool earrings!

    Like

      • Yep, just worked out this week for me to come back! I’m so excited!! Can’t wait to see you guys (and get those earrings too, but that’s a far second)!

        Ok, so here’s the promised recipe…

        Peanut Butter No-Bake Cookies

        2 c. sugar
        ½ c. milk
        1 stick butter
        ¾ c. peanut butter
        3 cups quick oatmeal

        Mix sugar with butter, then add stick of butter. Cook over medium heat, stirring as butter melts (almost continually), until mixture comes to a boil. Let boil (stirring constantly) for 1½ minutes. Remove from heat and stir in peanut butter, then add oatmeal, stirring until mixed thoroughly. Quickly drop by spoonfuls onto foil. Allow to cool.

        Like

      • Yep, just worked out this week for me to come back! I’m so excited!! Can’t wait to see you guys (and get those earrings too, but that’s a far second)!

        Ok, so here’s the promised recipe…

        Peanut Butter No-Bake Cookies

        2 c. sugar
        ½ c. milk
        1 stick butter
        ¾ c. peanut butter
        3 cups quick oatmeal

        Mix sugar with milk, then add stick of butter. Cook over medium heat, stirring as butter melts (almost continually), until mixture comes to a boil. Let boil (stirring constantly) for 1½ minutes. Remove from heat and stir in peanut butter, then add oatmeal, stirring until mixed thoroughly. Quickly drop by spoonfuls onto foil. Allow to cool.

        Like

  5. I am going with Oatmeal chocolate chip too! LOVE THEM! My mom made some killer ones we have been gobbling up- but I think she just keeps throwing stuff in like peanut butter chips and stuff!

    Like

  6. Mrs. Debbie’s chocolate chip will always be the best!!! But I tried one a few weeks ago that is so good because it’s the best of both worlds… Chocolate chip cookies and brownies. Yummy!!!

    1 pkg. (21.5 oz.) brownie mix
    1/4 c. flour
    1/4 c. vegetable oil
    3 tbsp. water
    2 eggs
    1 c. chocolate chips, peanut butter chips, butterscotch chips or M&M’S®

    Combine all ingredients, mixing by hand. Bake until just set at 350 degrees about 9-10 minutes.

    Like

  7. Magic Bean Cookies! that’s what we call ’em. Extra protein and fiber are hidden in these super moist chocolate chip delights! I LOVE them and so do my kiddos!! hosanna

    Chocolate Chip Cookies by Deceptively Delicious
    Nonstick cooking spray
    1 c firmly packed brown sugar
    3/4 c trans fat-free soft tub margarine
    2 large egg whites
    2 tsp pure vanilla extract
    1 15 ounce can chickpeas, drained and rinsed
    2 cups semisweet chocolate chips
    2 cup ap flour
    1/2 cup oats
    1 tsp baking soda
    1/4 tsp salt

    1. Preheat oven to 350. Coat a baking sheet with cooking spray.
    2. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
    3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 – 13 minutes; do not over-bake. Transfer to a rack to cool.
    4. Store in an airtight container for up to 3 days.

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  8. Me! I want them! My favorite cookies are chocolate chip but they have to be chewy. 2nd fave are snickerdoodles but the way I make them. I use almond extract and vanilla MMmmmMMmm

    and I’m super mad at myself because I meant to get you a starbucks cup and it totally slipped my mind in my preparations to leave…guh sorry my friend

    Like

  9. Spice Molasses Cookies…I may just have to go get one out of the freezer right now. Jessica’s family makes these and they have won a warm place in my heart and stomach.

    3/4 Cup Shortening
    1 Egg
    2 Cups Flour
    1/2 tsp Salt
    1/2 tsp Ginger
    1 tsp Cinnamon
    1 Cup Sugar
    1/4 Cup Colasses
    2 tsp Soda
    1/2 tsp Allspice
    1 tsp Ground Cloves

    Cream shortening and sugar. Add the egg and molasses. Beat well. Add the dry ingredients. Roll in ball the size of walnuts. Dip the top in sugar and put on the cookie sheet. Bake in the middle of the oven at 350* until a light brown, 8-10 min. Allow cookie to remain on the cookie sheet for several minutes after baking.

    Like

  10. Is it terrible to say that at the moment pillsbury peanut butter chunk cookies are my favorite? The reason being, everytime I feel like baking cookies, I can’t stand the thought of two dozen cookies being in the house. So buying a pre-determined, small amount, keeps my waistline from growing 😉

    Like

    • Not terrible at all. Sounds YUMMY! And that’s a great idea! That’s why I don’t make cookies real often, too. Though it helps to roll the dough into little balls, and then freeze `em! That way I can pull out 5 at a time. But wow… peanut butter chunk?? That sounds too good to just make 5…

      Like

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