It All Beings With Love....
I fall in love easily. People, places, things...if they're quirky, interesting and a little rough around the edges, I love 'em. This blog, inspired by my attempts to turn my little vintage camper into a glamper, is really about all the things I love. Art, music, travel, vintage anything, and everything handmade. How appropriate that I begin on a day devoted to love!
I'm a vintage junkie. Trailers, linens, dishes, dresses--if they're old and pretty (and cheap!) I can't pass them up. It's an addiction, really. I know you understand, 'cause I bet you're a collector of lovely things too. Well, there's no point collecting things only to tuck them safely away, never to be used, right? Today, I pulled out my stash of pretty linens and mismatched china (including treasured heirlooms passed down from my hubby's grandmother) and set the table for some valentine's fun. The kids awoke to a tea-party breakfast of waffles and fresh fruit salad. Then we washed the dishes and re-set the table for lunch!
My daughter added her vintage collection of My Little Ponies!
These homemade valentines were quick and simple to make, but will, I hope, become treasured keepsakes for Ariel and Graham.
Valentine's Day just isn't complete without chocolate. Or cinnamon hearts, a childhood favourite for me. Here's a recipe that's fun for kids to help make, and that captures these complimentary flavours perfectly (a tin full of these made the perfect gift for my hubby):
Chewy Chocolate Cinnamon Cookies
6 tblsp. butter or hard margarine, softened
2/3 cup packed light brown sugar
3 tblsp. sugar
1 tsp. baking soda
1/2 cup light corn syrup
1 tsp. vanilla
1 1/2 cups flour
1/3 cup cocoa
Mix 1/2 tsp. cinnamon with 1/4 cup sugar in a small bowl and set aside
Heat oven to 350 degrees F
Spray cookie sheet with non-stick cooking spray, or use a silicon baking mat. Beat butter/margarine until creamy. Add brown and white sugars; beat well. Add egg, baking soda, corn syrup and vanilla; beat well. Mix cocoa and flour together, then beat into butter mixture. Cover and refrigerate for 30 minutes, or until batter is firm enough to shape into 1 inch balls. Roll in sugar/cinnamon mixture and place 2 inches apart on prepared cookie sheet. Bake 9-10 minutes, or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet onto wire rack.