The wonderful summer weather has made for some great days at the local Farmer’s Markets. I have enjoyed attending both the Elk Rapids and -brand new- Acme Farmer’s Markets this year. I have met some very nice people and my neighboring vendors have been so helpful and kind.

For all of those who love to cook (and eat!) my herbs and spices have been a huge hit. They are so fragrant and the colors are beautiful!
The loose leaf tea is really popular and I have a hard time keeping it stocked. On Saturday at the Acme Farmer’s Market, I sampled Honeybush tea. It is a red, caffeine-free tea, with lots of anti-oxidants. I added just a touch of honey to bring out the natural flavor of the tea. We all loved it and agreed it would be great as an iced tea also.

I am so happy to be a part of the Farmer’s Market in Elk Rapids and Acme. It has been a wonderful opportunity to keep my grandpa busy as well. ( My gram passed away in April, so I am trying to keep him busy.)

Thank you to all that have purchased from me at the markets. If you are unable to attend, I have most of the products available on my website as well. Check out www.toohotmamas.net to find great deals on herbs, spices and tea.

If you have a kitchen, you need to check out the amazing deal on aromatic spices at www.toohotmamas.net. The prices are so reasonable, you will be able to restock your pantry for a fraction of the cost. Check out the spice blends and botanicals too. Happy cooking! Abbie

So, this month I was trying to think of a not so chocolatey and heavy cookie to send to the military medical hospital in Iraq, and I thought I would give shortbread a try.  I tried 2 recipes.  Coconut shortbread and Lavendar shortbread.  The lavendar is very good, although I think it may be more of a “girl” type cookie.  Not so sure if guys really appreciate lavendar.

The coconut shortbread recipe has potential, but until I get that one down, no point in passing it on.

If you have a hard time getting lavendar in your area, you can go to my website at www.toohotmamas.net and find it there for a very reasonable price.  You may want to check out the spices also – they are such a good deal.

Lavendar Shortbread Cookies Recipe

3/4 cup confectioner’s sugar

1 Tbs dried lavender

1-1/3 sticks unsalted butter

1 tsp lemon zest

1-3/4 cups all purpose flour

3 egg yolks

granulated sugar (for coating)

Preheat oven to 350.

Line a baking sheet with parchment paper. (Not absolutely necessary. )

Mix the confectioner’s sugar and lavender together.

Add the butter and lemon zest to the sugar mixture & mix until smooth and light in color.  (Use your KitchenAid.)

Add the flour and mix.

Add the egg yolks and mix until dough forms.

Place dough between 2 sheets of parchment or waxed paper and roll out to about 1/4″ or a little more.

Place in the refridgerator until firm.

Cut the dough with cookie cutter and gently coat each cookie with the granulated sugar.

Bake for 12-15 minutes or until slightly golden around the edges.

Almond Joy Cookies

(scroll down for recipe)

Again, I must say that we thoroughly tested these cookies out before sending them to Iraq. I did manage to get them in the mail before we ate too many, so I did not have to make a second batch this time!

These cookies do not taste like an Almond Joy candy bar, but they have most of the ingredients that would make up the candy bar, so I think that is where the name came from. Regardless, they are super good and the recipe yields a generous amount of cookies.

1 cup butter

1-1/2 cups white sugar

1-1/2 cups brown sugar

4 eggs

3 tsp vanilla

4-1/2 cups flour

2 tsp baking soda

1 tsp salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds

Pre-heat oven to 375 degrees. Lightly grease cookie sheets.

Combine dry ingredients – set aside.

Cream butter and sugars together. Beat in the eggs, one at a time and add vanilla. Stir in the dry ingredients until well mixed then stir in chocolate chis, coconut and almonds.

Drop by tablespoonfuls onto cookie sheets. Flatten a little bit with the back of the spoon.

Bake for 8-12 minutes (due to oven variations adjust time as needed).

Last month, the fabulous bar-type cookies were sent to a military facility that cares for wounded soldiers in  Iraq.  My wonderful friend, Ann Losse,  who is doing her darndest to take care our soldiers, received an immediate reply of many thanks from the military facility.  Ann said she had sent phone cards along with the cookies, but the cookies really hit the spot for them!  So please, if you have any desire to bake, but would like to pass the calories on elsewhere, this is a marvelous way to do it!  Please check out the April Cookie of the Month.  Again, they are tried, tested and yummy!

Many blessings,

Abbie

I have been inspired to start the Cookie Of The Month project so that I may pursue my love of baking, share recipes and most of all, participate in a great cause!

Each month, I will be featuring a fabulous cookie recipe that has been tried and tested (meaning that if I eat a ton of them, they must be good and they pass the test). These scrumptious cookies will be passed on to my friend Ann Losse who will ship them to Iraq or Afghanistan to one of our military’s hospital facilities for our wounded and recovering soldiers to enjoy.

My hope is that this may inspire you to do the same or to think of another way to share your blessings with someone in need.

Please feel free to share any cookie recipes that are fabulous – I will be looking for great recipes to use every month.

So, to start off my Cookie Of The Month I have baked (and thoroughly tested!) Caramel Pecan Bars. YUM!!!!! I packaged them in several small zip up storage bags and I will turn them over to Ann to mail with the next shipment of supplies. Please enjoy this recipe – I did!

Caramel Pecan Bars

1-1/2 c. quick cooking oats

1-1/2 c. flour

1-1/4 c. packed brown sugar

3/4 tsp. baking soda

3/4 cup butter, melted

14 oz. of caramels

1/2 c. whipping cream

1-1/2 c. chocolate chips

3/4 c. chopped pecans

Preheat oven to 350.

In a bowl, combine the first 4 ingredients; stir in butter.

Set aside 1 cup for topping.

Press remaining mixture into a greased 13×9 pan.

Bake at 350 for 10 minutes.

Combine caramel and cream in heavy saucepan.

Cook over low heat until melted, stirring often.

Sprinkle chocolate chips and pecans over the crust; top with caramel mixture.

Sprinkle with reserved oat mixture.

Bake for 15-20 minutes or until topping is golden brown.

Completely cool before cutting.