For the past week it feels like I’ve been burning the candle at both ends, and it’s starting to catch up with me. If only I had the endless energy of my 2 and 3-year-old niece and nephew. Let’s find a way to bottle all that zest for life that children have – it would be worth a fortune!
I made some progress on all my projects, and have high hopes for more progress to be made this week. Customer quilts will be a priority, but I plan to find time to work on the card trick blocks for my MIL’s quilt. Here’s where I am with those blocks:
I have the pieces pinned so they are ready for me to sew whenever I have a few minutes. I am lucky in that I have a dedicated sewing room, which means I can leave my projects out. I just pop in and sew a couple seams here and there. It helps that I don’t have to take time to set up for sewing or pack my things away. I am really blessed to have that space.
Now let’s switch gears for a minute. Even though I accomplished a lot last week, there’s not a lot that was picture-worthy. So I’m going to show you a picture of another project I spent some time ‘cooking up’.
Don’t these look scrumptious? I’m going to share the recipe for these amazing Banana Chocolate Chip Cookies with you because they are too good for me to keep to myself. I’ll be honest, I don’t remember where the recipe came from – it’s been in my recipe box for a long time. My family declared them a keeper ages ago, and I’ve been making them ever since. It’s a great recipe for using up over ripe bananas. They are soft, and moist, and banana-y, and chocolate-y, and just really yummy. Not to mention quick and easy.
What I like most is that the recipe doesn’t make a lot, so with just two of us living here, I don’t have to have cookies around all that long when I make these.
Okay, enough gushing about the recipe. Here it is:
Banana Chocolate Chip Cookies (Preheat oven to 350)
1/3 cup softened butter
1/2 cup sugar
1/2 cup mashed banana
1/2 tsp vanilla
Add this mix to the butter/sugar mixture above and mix well.
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
Gradually add flour mixture to creamed mixture. Stir in 1 cup chocolate chips (I use Ghiradelli Semi-Sweet chips)
Drop by tablespoon onto lined cookie sheet 2″ apart. Bake for 9-11 minutes or until edges are lightly browned. Cool on wire racks.
Note: I have also added 2/3 cup chopped walnuts sometimes
Don’t store these in an airtight container – they will get sticky and mushy. I put them in my Tupperware container, but don’t close the lid. I just lay the lid over the container and don’t snap it shut. I don’t worry about them drying out or getting stale because they don’t last long at my house!
Let me know if you give these a try. I’d love to hear if you like them as much as we do! 🙂
Now let’s get back to quilting. As a reminder, registration for the 2018 New Quilt Bloggers Blog Hop is now open. You can read more about the hop and find the registration form by clicking here.
That’s what has been cooking over here at Cooking Up Quilts. A quilt or two, and some cookies. Now it’s time for you to share what you have been working on. What projects have you excited to be in your sewing space? You can link up with Main Crush Monday now – here’s how: