Sunny Cookies

A few weeks ago the kids and I made these simple cookies to celebrate the Solstice. It seems hard to believe that the longest day is already behind us and our days will be getting shorter. I hope you enjoy making these cookies and loving the long days while we have them.

Sunny Lemon Cookies

1/2 C. Butter (softened)
1/2 C. Sugar
1 egg
Cream the sugar and butter together. Add the egg in and blend well.

1 tsp. Lemon Zest
2 Tbsp. Lemon Juice
(this really makes them special instead of lemon extract)

1 1/2 C. Flour
1/2 tsp. Baking powder
1/8 tsp. Salt
Mix all ingredients together. This dough is very soft. Refrigerate for two hours or until firm.
When dough is firm preheat oven to 350 degrees.


Roll out the dough on a floured surface. I rolled mine out in three batches because this gets very warm quickly and once warm it is impossible to do anything with. Don't re-roll out your dough too much because it gets tough and it picks up too much flour and that throws off the taste of the cookies.
Place cut cookies on an ungreased cookie sheet. I did line mine with parchment paper but my cookie sheets are old and creepy looking so I always line them. You can sprinkle the tops of the cookies with granulated sugar before you bake them for decoration but they are yummy without the extra sugar.

Bake 8-10 minutes until edges start to brown. Let cool on tray for 1 minute then finish cooling on a wire rack.

This recipe is great because you only get 12 to 18 cookies from it just enough for everyone to enjoy with out having so many that you don't know what to do with them all. These cookies would be lovely with tea. My little monsters very much enjoyed them with milk :)

Molly Monday

This is my teddy bear.His name is ted.He is 6 years old.I really love.I am 7 years old.I got Ted when I was 1.He is really old. Well he looks old. Actually he is old. Well he is to me. I really love him.


A guest blog post from our daughter.

Garden Update

Our garden has really taken off! It looks like a tomato jungle in there. We are very excited about harvesting and what we are going to do with the veggies. Sadly not all the plants have made it. All our pea plants kicked the bucket. We have a theory that the overhang from the tree in the neighbor's yard may have kept the vines from getting the proper amount of water. We aren't really sure though. The green beans do have some gorgeous buds starting, and every single other plant has flowers too. I think out of all the plants we started loosing only four in our first year is pretty awesome! Our Fourth of July tomato plant has over a dozen little green tomatoes with loads of other flowers on it just waiting. The tomato plant is gigantic! It is the one on the far right in this photo. Molly is 4' 2" tall and it is almost as tall as she is and the plant is far wider (although almost anything is). I'm a little bummed out that we don't have any red tomatoes on that plant because I thought that was the whole deal but there are at least fruits on it to keep us in good spirits about the rest of the garden. One last fun photo to share with you. Here are some brand new baby tomatoes! Aren't they just too stinkin' cute?

Fun Food Friday: 4th of July

Sorry! I am a little late getting to this week's Fun Food Friday. It has been a hectic week that went by waaay to fast!! And now a holiday weekend is upon us! So for this wonderful week I decided to make my flag cake. I make one every year! This years' turned out a bit different, but then again I never seem to do the same thing twice, even when I try to!

This cake is super simple and I usually make it one of two ways.

Sarah Lee's ready made frozen pound cake, or from a box. I have yet to learn how to make pound cake from scratch, but if you know how, go for it! Pound cake is one of my fave cakes, It is so dense and rich and...wel....yummy! And always goes great with tea. To make this cake you will need pound cake, whip cream(fresh or frozen...not from a can) strawberries, blueberries, and any other red and blue berries. I have just strawberries and blueberries.

When I make this cake using ready made pound cake, I get two of them and cut them into slices, like bread. Lay out one layer on the bottom of a cake pan, put a layer of whipped cream, mix of berries, and then another layer of cake , frost with whipped cream and use your red and blue berries to make a flag. Usually I halve the strawberries but my sue-chef (dunno how it's spelled) cut them this way. It still works hehe. This one I made from a box mix so it doesn't have the berries in the middle, which is how I prefer it. This is the lazy man's way. haha. So to compensate, I made a syrup with mashed strawberries and stevia, over heat with water to pour over the cake later.

Hope everyone enjoy's their fourth of July! I for one shall!