Haven't been taking many picutres lately, so here's a flashback from a few years ago.  We (me, Bob, Kelly and Colleen) went camping near Bushkill Falls.

Rock outcroppings fascinate me, I must have been a geologist in a past life.

Walking the 5 mile trail wasn't so bad, except on the back end, when we realized we had to walk up as many steps as we walked down.
Although the falls were worth it!

Last night I made cupcakes for our Developer's Hangout at Wharton.

And I just couldn't resist taking pics of our Akita, Zak this morning. Notice the tounge hanging out.

Today is the day that my Nextel contract is up.  Which means that I can activate my iPhone today :) 

My Anthracite Shawl is 28 rows and some darning away from being finished. 

I would have finished over the weekend, but it was too warm, so I cast on a Morning Surf Scarf:

I've been working on a shawl that is actually just one colorway - the colors change gradually.  It's done in a log-cabin style, and the results are going to be amazing!  I'm almost finshished.  I wanted to make a shawl I can keep at the trailer for cool evenings.

And I just had to post a picture of two adorable brothers - Jordan and Dylan are so cute! 

We just upgraded from a pop-up trailer 

to a full fledged trailer, complete with all sorts of amenities:

 and rented a site to put it on in rural Lancaster County, PA.   

This is where we will be spending our weekends. 

I'm still adjusting to her being Mrs. Andrew Kagan, not my little Bethy, but she was such a gorgeous bride.  Her and Andrew planned the perfect day.  They were both so happy.  And now they are moving just down the street.   She's started her own business - Bethycakes.  What a wonderful life!  A mom can't wish for more of her children.

  The picture below is in my gradmother's handwriting:

Out of This World Cookies

• 1 c peanut butter
• 1 c powdered sugar
• 1 c chopped dates
• 1 c chopped nuts
• 1 c crushed cornflakes
• 2 8 oz chocolate bars

Melt hershey bars over double boiler.

Mix all other ingredients.  Roll dough into balls.  Dip in melted chocolate.  Place on waxed paper lined cookie sheets.  Put in refrigerator for 1 hour.

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Out of this world's are the balls in the front.

• 1 c butter
• 2/3 c sugar
• 1/2 t almond extract
• 2 c flour
• 1/2 c raspberry jam (I use polaner all fruit)
• glaze - 1 c powdered sugar, 1 1/2 t almond extract, 2 - 3 t water

combine butter, sugar and almond extract in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Reduce spped to low, add flour.  Beat until well mixed.  cover, refrigerate until firm (at least one hour).

Heat ove to 350 degrees.  Shape dough into 1 inch balls.  Place 2 inches apart onto ungreased cookie sheets.  Make indentation in center of each cookie with thumb (edges may crach slightly).  Fill each indentation with about 1/4 t jam.

Bake for 14 to 18 minutes or until edges are lightly browned.  Let stand 1 minute, remove from cookie sheet.  Cool completely.

meanwhile, combine glaze ingredients in a small bowl with a wire whisk until smooth.  Drizzel over cooled cookies.

Spritz Cookies

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• 1 c butter, softened
• 2/3 c sugar
• 1 egg
• 1 t almond extract or vanilla extract
• 2 1/4 c flour
• 1/2 t salt
• decorative sugar

Heat oven to 400 degrees.  Combine butter, sugar, egg and almond or vanilla extract in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Reduce spped to low, add flour and salt.  Beat until well mixed.  divide and tint dough with food coloring, if desired. 

Fit cookie press with desired template.  fill with dough.  Press dough into shapes, 1 inch apart, onto ungreased cookie sheet.  Sprinkle with decorator sugars.  Bake for 8 to 14 minutes or until edges are very lightly browned.

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• 3/4 c Butter, softened
• 3/4 c powdered sugar
• 1/2 t vanilla
• 1/4 t almond extract
• 1 1/3 c flour
• 3 T cornstarch
• 1/8 t salt
• 1/2 c mini chocolate chips
• chocolate chips for dipping

Heat oven to 350 degrees.  Combine butter, powdered sugar, vanilla and almond extract in large bowl.  Beat at medium speed, scraping bowl often, until creamy.  Reduce speed to low; add flour, cornstarch and salt.  Beat until well mixed.  Stir in chocolate chips by hand.

Pat dough into ungreased tart pan.  Bake for 15 - 20 minutes until edges are lightly browned.  Immediately cut into wedges.  Remove from pan when cool.  Dip edges in melted chocolate and cool on waxed paper.

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Reese's Peanut Butter Bites

 

1/2 c granulated sugar

1/2 c packed brown sugar

1/2 c peanut butter

1/2 c butter

1 egg

1 1/4 c flour

1/2 t baking powder

1/2 t salt

1/4 t salt

Reese's mini peanut butter cups

 

Mix sugars, peanut butter, butter, and egg in large bowl.  Stir in flour, baking soda, baking powder and salt.  Cover and refrigerate about 2 hours. 

 

Heat oven to 375 degrees.

 

Shape dough into balls, and put in mini muffin pans.  Cook 9 minutes.  Immediately press one reese's cup into each ball upon removing from oven.  Let cook 10 minutes, remove from the pan and let cool.