Calling all Cookie Monsters!

We've been busy little elves making cookies and more cookies! We made 32 dozen cookies in one day, but we're not done yet. Every surface in my kitchen was covered in cookies - what a delicious sight!

One lady ordered 27 dozen cookies to be gift wrapped and shipped to family, then she said with a huge smile, "My Christmas shopping is done!"

We've also had orders for cookie trays for parties. Imagine all of the time you will save by letting us make your fresh, homemade cookies for your holiday parties. You can even claim that you made them yourself; we won't tell!

I also spent a morning at my CSA selling cookies to fellow members. It was a great success, especially for my first time. Once people tasted the cookies, they told me that they "had to buy some."

Once again, the Everything cookie was the favorite. One lady described it as "a different cookie in every bite!"

Order Your Homemade Holiday Cookies Now!

Happy Holidays! Following much success in making 60 dozen cookies last year, I decided to make homemade cookies for other people this year. The cookies are made from scratch, with natural ingredients, and love. Available made with butter and non-dairy margarine; please specify.

A baker's dozen (13 cookies) for $12.

Choose from a variety of cookies:

Chocolate Chip Heath Bar

White Chocolate Chip

Oatmeal Cranberry-Raisin

Oatmeal Chocolate Chip

Peanut Butter

Peanut Butter Chocolate Chip

Macaroons Dipped in Chocolate

Lavender with Sprinkles

Everything (just what it say, chocolate chips, white chocolate, coconut, oatmeal, raisin, cranberry, Heath, etc.)

Also, I'm making my famous banana bread with chocolate chips (only made with real butter) for $15 a loaf. I'm still working on a dairy-free version that is as moist and yummy as the butter version. 

I'm taking orders for pick-up or delivery via USPS. (Shipping not included.)
To order email me: jrwozniak at gmail.com

Easy Pie Crust Recipe

Here are is an easy pie crust recipes that I use with great success. It's really two recipes that I combined, the first comes from the Classic Crisco Pie Crust recipe and another recipe that I don't remember the source.

Ingredients
2 cups all purpose flour
1 tsp salt
3/4 cup cold shortening/non-dairy butter
4-6 Tbs ice cold water
2 Tbs vodka or alcohol of your choice (remember the flavor can enhance the taste of your pie)
1-2 Tbs of sugar (optional)

Directions
Sift the flour and salt into a mixing bowl.
Using a fork, two knives, or a pastry cutter, "cut" the butter into the flour. (In other words, gently mash the cold butter until it's in small pieces, do not mix the butter and flour.) The flour and butter should start to form large crumbs.
Then add the vodka and continue cutting the mixture. (The vodka prevents the flour from turning to glue and adds tiny air pockets for a lighter, flakier crust.)
Next start adding the ice cold water one tablespoon at a time. The crumbs should start to stick together to look like dough. When most of the crumbs have started sticking together, use your hands to roll the dough into a ball in the bowl, incorporating the last of the flour at the bottom of the bowl.
Divide into two balls, cover and refrigerate for at least 45 minutes.

Let the dough stand on the counter for a few minutes before rolling out. Spread wax paper over the counter and sprinkle with flour. Place the dough in the middle of the wax paper, top with more flour and another sheet of wax paper. Then roll out using a rolling pin or even a wine bottle.

When the dough is large enough to cover the pie pan, carefully lift the top sheet of wax paper off. Then pick up the bottom layer of wax paper and invert into the pie dish. Press the dough into the pan and then remove the wax paper. Tuck and scallop the edges of the crust to make it look pretty.

You can use the second half of the dough for the top crust or for a second pie. You can brush the edges of the crust (and top crust) with an egg wash (beat one egg white with a teaspoon of water) for a pretty, shiny golden crust.

Then fill and bake at 425 degrees for 10 minutes, and then lower the heat to 350 degrees for whatever length of time require by the pie recipe.