I have been working on my logo so I can make professional letterhead and a pattern layout template. I am doing a line drawing first, and then I will work on a graphics tablet to add color. I am hoping that it will come together this week as I have some samples to crochet. Deciding on colors has been the most difficult aspect! I think I am narrowing it down now after several mock ups.
I took a little break from drawing today to make chocolate chip cookies. I think it was one of my best batches ever. I altered the traditional Nestle Tollhouse recipe a little, based on some tips I read about. I added a little more flour, a little less sugar, and melted the butter. I especially like melting the butter so I don't have to wait for the butter to soften, this means I can make cookies at the drop of a hat! I also mix it very well with the sugar, which makes a smoother batter. Finally, I let the dough chill for about an hour before baking. The following is the altered recipe:
CHOCOLATE CHIP COOKIES
2 1/4 cups + 1 TBS all-purpose flour1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, melted
5/8 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) chocolate chips
1 cup chopped walnuts (optional)
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips and nuts, if you are including them. Drop by rounded tablespoon sized balls onto ungreased baking sheets. BAKE in preheated 375-degree [Fahrenheit], or 190-degree (Celsius) oven for 10 to 12 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.