Can we talk about my house for a second?
I love it. It is bigger than we need and easily accommodates guests (short or long term). We have talked about my dinning room table before and how is easily seats 12 or more. I have cozy couch seating too. Over the past nearly two years that we have lived in this house we have thrown numerous parties of 30 + people and it has worked beautifully.
My house is generally pretty tidy. I have a pretty low tolerance for clutter and mess. My wonderful husband puts up with this neurosis and clean right along with me. He is the master of paper purging. I am the queen of clean counters.
When we purchased this house it was with the intent that it be a place for everyone. My house is your house. Everything we have we gladly share. More than once we have thrown together impromptu dinner with whatever we had in the house. I absolutely love that we have people over for dinner 2 or more nights a week. Even if those people are only my sister and brother in law. Having people around my table makes me feel whole.
One lovely side effect of this blog is that frequently there are sweet treats randomly on the counter. Those treats are often scarfed down quickly. The beauty of these cranberry orange cookies is they are stored in the freezer. I recently had a friend come over for visit and it only took me two minutes to pop these in the oven so there were hot cookies waiting when she arrived.
I MUST remember to this more often. I have done it before with other cookie recipes but have fallen out of the habit.
Am I the only person that feels the need to feed everyone that walks through my door? Even it is just cookies I pulled from the freezer and threw in the oven? I certainly hope not.
(and now I want cookies…)
One year ago today: Almond Joy Cupcakes
Orange Cranberry Pinwheels
From Good Dinner Mom
1/2 cup butter (1 stick), softened
3/4 cup sugar
1 Tablespoon sour cream
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped fresh cranberries, packed full
2/3 cup walnuts, finely chopped
1 Tablespoon grated orange rind
Set oven rack on top position and
In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Add the sour cream, egg and vanilla, combining well between each addition. Gradually add flour mixture and beat until well combined. (Do not overbeat it, though) Cover the cookie dough and chill for one hour. Combine cranberries, walnuts and orange rind. Turn dough out onto a lightly floured surface and roll into a 10-inch square. (About 1/4 inch thick.) Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 6 hours or up to 1 month.
When ready to bake preheat to 375F degrees. Line a cookie sheet with parchment paper.Cut roll into 1/4-inch thick slices. Place slices on cookie sheet. Bake on top oven rack for 14 to 15 minutes or until lightly golden browned at the edges. Remove to wire racks to cool completely.