Photos of my grandson, Jacob at Christmas. For this layout I used Bella Blvd's Christmas Wishes collection. I used the MS loopy punch on two edges. The rick rack strip is one of the strips on the patterned paper. The cookie monster was an image I found online. I printed him on cardstock, cut him out, and adhered him with pop dots. The cookies he's eating are some that I cut out from another photo that I made of just the cookies when I took these photos of Jacob. The embellies "nom...nom...nom..." were computer generated and matted with blue cardstock, then adhered with pop dots. The "cookies" part of the title work was cut with the Cameo, colored with Copics, and highlighted with a white signo pen. The "me want" part of the title was cut with Papertrey Ink alpha dies. Journaling was computer generated and cut into strips and added to the bottom of the layout and reads:
Every year we make cookies and candies for Christmas. This year (2011) Jacob watched everything we did and was always waiting for the first batch to come out of the oven. His eyes lit up with every batch! Our new favorite cookie recipe this year was Chewy Molasses Spice Cookies.
There wasn't room on the front of the layout, so I added the recipe to the back of the layout, so that whoever ends up with these albums will have the recipe. Here it is in case you'd like to have it, too.
Chewy Molasses Spice Cookies
Makes 36 cookies
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.