Hello, Friend!,

Thank you so much attending our Holiday Open House, last weekend!  And thanks to our great team, Darlene, Michelle, Leticia and Tregae, who all worked their tails off! Even Jill joined us, making it a complete celebration!

(Photo is from last summer’s retreat.)

The 3 free Make & Take classes were filled with happy crafters! I love to show you how fun it is to get creative! It’s easy, with products like Iron Orchid Designs!

Our next Free Make & Take classes are scheduled for November 27th, (Filled) and Saturday, November 28th at 2 p.m., in celebration of Small Business Saturday.  I just added the Saturday class.  Hopefully, you’ll find it listed at www.thetreasuredhome.com/classes.  I just asked my tech person to add it on, so hopefully it’s there!

The next Make & Take on the 27th and 28th will give everyone a chance to create and fancy clothes hanger, like we make for the clothes in our boutique.  Everyone will have a chance to sand, paint and create an IOD mold to embellish their hanger.

I hope you had a chance to try our cookies and sweets, while you visited last weekend! Darlene made some wonderful chocolate chip cookies and ginger snaps.  My banana bread was so-so.  Tregae’s Ginger Cookies were a big hit and several of you requested the recipe. (I too asked for the recipe, after falling in love with this cookie, way back when!  After seeing the work involved, I decided it was way above my pay grade!)    

So for you dedicated cookie makers, here you go!

Triple Ginger Cookies with White Chocolate and Orange Zest

2 cups plus 2 tbsp of all-purpose flour

1 ½ tsp of ground ginger

1 tsp of baking soda

¾ tsp of salt

1 cup (2 sticks) unsalted butter

1 ½ cups of granulated sugar

1 large egg, plus 1 large egg yolk

1 tsp of grated fresh ginger

2 tbsp finely chopped crystallized ginger

1/3 cup unsulfured molasses

Demerara Cane Sugar

White Chocolate of your choice.

Preheat oven to 350. Line baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together flour ground ginger, baking soda and salt; set aside.

Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high until light and fluffy, about 2 minutes. Add egg and egg yolk; beat to combine. Add grated and crystallized ginger and continue beating until combined. Add the flour mixture alternating with molasses, beginning and ending with the flour mixture. Continue to beat until fully incorporated.

Divide the dough in 2. Place the dough in plastic wrap and make it flat and put in the refrigerator for 1 hour. Then pull one half of the dough out after an hour.

Roll dough into 1-inch balls. Coat each ball with the Demerara Sugar, and place on prepared baking sheet, 2 inches apart. Bake until flattened and dark golden brown about 10 -12 minutes. Cool on pans for 5 minutes before transferring to wire racks to cool completely. Melt the white chocolate in double boiler and zest of one orange. When the chocolate is melted and the cookies are cool you can dip them and place on parchment paper.

Cookies may be stored in an airtight container at room temperature for up to 2 days or can be frozen for 6 months.

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New this week:  Lots more Uno de 50 jewelry from Spain just arrived and we have lots of Brighton Jewelry on hand!  Amy, the jewelry maker, from Alabama has new pieces that should arrive any day.  While Covid has delayed a few of my shipments until the end of November, most suppliers are shipping quickly.

One of the hot gifts this season is our Satin pillow case!  My mother used one for years, to preserve her “do” until the following Friday!  The satin sleeps cooler, is kinder to your skin and hair and it just feels luxurious! I bought one recently from my hair stylist, beautifully boxed, for $48.  This pillow case is just the same and costs half as much…although the box isn’t quite as deluxe.  Anyway, is a great gift that’s selling well and I just re-ordered.  🙂

My goal is to always have something special for you, family or a friend.  That’s my job and I take it seriously!  In a fun kind of way!

Mr. Wonderful and I ran up to Tahoe, Tuesday evening, to check porch progress.  They installed corbels today on the porch posts and I just love them.  I’ll post pictures on FB and Instagram, tomorrow, when the sun’s back out.  There’s snow on the ground and Bob keeps coffee at the ready, for the carpenters.

We had our first fire of the season tonight, to compliment our Mary Kitchen canned corned beef hash and eggs, for dinner.  It may not sound like much, but I’ve been eating it since I was a kid, when my mom had nothing else to serve.  It’s really delicious with some caramelized onion and of course the eggs.  If you need any other gourmet tips, don’t hesitate to ask!

Until next time, wash your hands and say your prayers!