Erm, where was I?

Things have been rather busy at 'The Doodologist' Headquarters (In a good way, mostly).

Firstly the computer had to go back to the shop, which was a major pain in the arse and something I had blocked out of my mind,until writing this blog post and realising how long it has been since I actually wrote anything on here!Ooops.

Secondly I found out my first Art Fair/Craft Fair/Fete type thing will be on September 10th and there are also a few more that I am hoping to do, just waiting to hear back from them.

One of the events that I have applied for, was a bit more official, so you had to fill in an application form, with a few samples of your work. For the photography stuff, I sent a print of this collage type thing:


and for all things The Doodologist, I created this sample:


Fingers crossed that I get a few more spots at the various art fairs and craft fairs, that I wanted! Although to be honest, I still haven't got a clue what exactly I will be taking with me to flog!

Along with finding art fairs to attend, I have also been finding the right insurance policy, figuring out cash flow projections, writing final business plan and all that fun stuff.

In the meantime 'The Grumpus' has been his usually cheery self and started to do special Grumpus messages (for a fee, green fur is high maintenance!)

Firstly a 'Happy Birthday' message to a lovely 18 year old girl, Grumpus decided they were actually 21, what an idiot....

 
Then begrudgingly Grumpus came up with a few words of wisdom, for my chum Collette who got wed last Saturday.

"Marriage is a three ring circus: Engagement Ring, Wedding Ring and SuffeRing"


Got some awesome doodle projects to blog about next time, I just need to edit the pictures, upload them and all that bollocks first.

Please 'like' me over on the book of faces for The Grumpus and The Doodologist, for the time being I am updating more frequently over there, thanks muchly!

More Holiday Kitchen Gifts

So, if you've been following this blog this week, you know that I have been up to my ears in sugar and spice and lots of things VERY nice as I have been trying out all kinds of treats that are perfect for wrapping up and giving to near and dear ones for the holidays. And while I do love all these new recipes, it reminds me that I have some old favorites that are pretty delectable as well.

So just as a reminder, here are a few treats from Christmas Past, starting with one that is absolutely guaranteed to be a huge hit, and that is Cookie Truffles! Super-easy to make, and you can make them in either Chocolate Nutter-Butter variety (pictured above) or the equally wonderful White Chocolate Oreo version. Here's the link:

Cookie Truffles

Now, for all you fudge fans out there, here's the perfect marriage of fudge and the holidays...

...and that is Eggnog Fudge, with a little nutmeg sprinkled on top. And if you give it to your true love on a pretty holiday plate, you won't even have to look around for any mistletoe. Here's the link for this one:

Eggnog Fudge

Next is a recipe that is SO fabulous, I actually had to make an entire secret batch for my sweet little sister last year and sneak it to her out of sight of the rest of the family. As she will tell you, this crunchy, salty, sweet, chocolate extravaganza is, um, well worth hiding from the rest of the gang!

It's called Cookie Brittle, and you actually make it with not cookies but saltines, and you really MUST make it because it is crazily good. Here's the link:

Cookie Brittle

And now that you have made all these delectable treats for everyone else, here's one that you need to make for yourself. This is my most beloved recipe because it came to me from my grandmother, and it is - day in and day out - the single most popular recipe on my blog. So if you haven't made them already, give yourself a gift from the kitchen... make them this holiday season, settle down with a cookie and a cup of tea, and you will know why they are my very favorite cookie. From me to you, my grandmother's molasses cookies, with love.

Here's the link:

My Grandma's Molasses Cookies

And now for the most important recipe of all this holiday season: Gather up your favorite people. Mix in some babies and grandparents and stir well. Wrap securely in hugs and sprinkle with kisses.

From my kitchen to yours - a sweet holiday season, my friends!

xox * Kate * xox

Chocolate Pretzel Bites

I've been happily cooking away for days now testing holiday "gifts from the kitchen" recipes." My kitchen is a cheery, sticky mess of sugar, chopped nuts, and more chocolate than the eye can see. The Southern husband and the teenager keep drifting in and out to sample things, and I keep having to explain to the dog that, incredibly unfair as it may seem, dogs are not allowed to eat chocolate, even if it falls on the floor. Even if she is wearing a completely adorable Christmas collar with a jingle bell on it. Sorry, pooch.

And out of all of this merry chaos, out of all the sweet treats I have mixed up, this one is my hands-down favorite. Sweet and salty, peanut butter and chocolate, smooth and crunchy, this one could not be easier to make or more addictive to have on your counter. Or to have HAD on your counter, because the bowl I had on my own counter is now sadly empty.

Here's what you need:

A bag of what they call "fountain and fondue chocolate," and before you panic, they have giant bins of this stuff at Michael's craft stores. I bought several bags, just in case I can't stop myself from making MORE of these.

You also need a couple of bags of those little pretzel peanut butter sandwiches (I used the Snyder's brand. Two 8 ounce bags.

Plus peanuts, peanut butter chips, shortening and some bittersweet chocolate chips. (I'm assuming here that you know what all that stuff looks like so no more cute little explanatory pictures.)

Okay! You melt up the two chocolates in the microwave, and then dump in the pretzels. Swirl them around until they are good and coated with melted chocolate. Then scoop them out with a fork (which lets the excess chocolate drip off) and lay them in a single layer on cookie sheets that have been lined with wax paper. Now sprinkle them with chopped up peanuts. So far so good...but there's MORE. Melt the peanut butter chips with a little shortening in the microwave and pour it into a ziploc bag. Now snip a corner of the bag and drizzle the peanut butter mixture over the pretzels. Now pop them in the fridge until the chocolate is hardened and then break them apart.

You have now achieved perfect chocolate and peanut butter happiness. Now all you have to do next is decide: are you REALLY going to wrap them up and give them away?

I'll leave that entirely up to you.

Chocolate Pretzel Bites, adapted from Southern Living

• 2 1/2 cups fountain and fondue chocolate
• 3 ounces bittersweet chocolate chips
• 2 eight ounce bags pretzel sandwich crackers
• 1 cup chopped salted peanuts
• 3/4 cups peanut butter morsels
• 1 1/2 tablespoons shortening

1. Microwave both chocolates in large bowl for 2-3 minutes or until melted, stirring at 1 minute intervals.

2. Pour pretzels into bowl of melted chocolate and stir gently until coated. Lift out with fork, allowing excess chocolate to drip off, and lay in single layer on cookie sheets lined with wax paper.

3. Sprinkle chopped peanuts over pretzels.

4. Melt peanut butter chips and shortening in microwave for 30 seconds or until chips are soft. Stir until smooth and spoon into ziploc bag. Snip tiny corner off off bag and squeeze peanut butter mixture over pretzels.

5. Put cookie sheets in the fridge until chocolate has hardened, about an hour. Break into pieces.

Click here for printable recipe

Chocolate Caramel Cookie Brittle

Still looking around for that perfect holiday gift? Well, look no further, this may be it! This is a simple and dramatic recipe for a cookie "brittle" that is different and delicious and very festive looking. You can make batch of it in no time, and if you have a nice glass cookie jar and some ribbon you are ready to rock.

Now get ready to be amazed...the secret ingredient in this one? Saltines. Yep, you read that right, good old boring saltines -- they transform into this exotic concoction like Clark Kent morphing into Superman. You line your favorite jelly roll pan with foil (I like the nonstick kind myself). Open a sleeve of saltines and lay them out on the foil in a single layer, with the sides touching. If you have an 11/17 inch pan they will fit perfectly.

Next take 2 sticks of butter and melt them in a saucepan over medium high heat. Pour in a cup of brown sugar and boil that sinful mixture for three minutes. It will look alarmingly dramatic, but don't worry, it's doing its job. After three minutes give it a good final stir and pour it over those saltines, making sure they are good and covered. Pop the pan into a 400 degree oven for 7 minutes. The butter and sugar will soak and cook into the saltines, coating them in caramel goodness.

After 7 minutes you take out the tray and put it on a cooling rack. Pour a 12 ounce bag of chocolate chips into a microwave safe bowl and nuke them for about 2-3 minutes until they turn into melted chocolate when you stir them. At this point pour the melted chocolate over the caramel saltines and spread that chocolatey goodness over the whole thing with a spatula until the entire layer is covered. Oh yes. Then put the whole thing into the fridge and chill it down until the whole thing is hardened together -- usually about an hour.

Now you have a mass of caramel chocolate heaven...break it into irregular pieces and sample one. The caramel is crunchy and sugary. The chocolate is, well, chocolate. The saltine has practically disintegrated into all of it, leaving only a tiny crunch on the inside with just a hint of salt.

Now if you can bear to give this deliciousness away, drop them into your pretty glass jar and wrap the ribbon around the jar. Holiday Gift Extraordinaire. Do I look out for you or what?!

Happy Merry Ho Ho Ho!

Click here for printable recipe

CHOCOLATE CARAMEL COOKIE BRITTLE

1 sleeve saltines

2 sticks butter

1 cup brown sugar

12 ounces chocolate chips

1. Preheat oven to 400 degrees

2. Line 11-17 baking pan with foil.

3. Lay out all saltines in a single layer in pan, sides touching

4. Melt butter in saucepan over medium heat. Add brown sugar and heat to boiling for 3 minutes, stirring frequently.

5. Pour butter/sugar mixture over saltines, making sure to cover all of them thoroughly.

6. Bake for 7 minutes.

7. Meanwhile, melt chocolate chips in microwave for 2-3 minutes until they are completely melted when you stir them. Spread them on top of the saltines, covering completely

8. Refrigerate until completely cooled and hardened. Break into pieces.