On To New Things...

Hi All. You've probably noticed that there haven't been any new posts since Christmas. I'm still here of course, but...I think I've lost my love for DIY blogging. I still LOVE to renovate rooms, refinish furniture, even crafts are still fun, but the process of filming, editing, and writing the blog posts to describe in detail what we did has become a chore instead of an enjoyable hobby. With Tom & I both working full time we've always only been able to work on the house on weekends, so projects take a very long time to complete, and then I was never posting on a regular basis. I didn't want to post filler just for the sake of posting.

And as much as I do like DIY (I really do!), I want to spend more time with our dogs and working on their development, as well as spending more time outside our house - field trips, festivals - just discovering the beauty in our community, province, and country. Tom and I took a week off this summer and went somewhere new each day - sometimes with the dogs, sometimes without - and it was one of the best vacations we've ever had.

Thank you all for giving me a place to flex my creative muscle these eight (!) years - I appreciate each and every view, comment, and email I've received. And don't worry - this blog will stay active so that all of my past projects are accessible. I will continue to respond to questions - just click one of the icons at the top of the page to email me or go to my Instagram page (@rottsandpots). 

Merry Christmas!

Merry Christmas from all of us at Turtles and Tails!

Chocolate Crinkle Cookies (with a twist!)

One more recipe before Christmas. These Chocolate Crinkle Cookies are like a brownie, with just the right amount of sweetness (and a little surprise kick!)

Ingredients

1 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional)
pinch of cayenne powder (optional)
1 cup icing sugar, for coating the cookies


In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. For a Mexican twist, add the cinnamon and cayenne powder. Set mixture aside.

In a large bowl beat the sugar and oil until light and fluffy. Add in the eggs and vanilla. Gradually add in the flour mixture and mix until just combined.

Form the dough into a large ball and wrap it in plastic wrap so that it is sealed tightly.  Refrigerate for at least 2 hours.

Preheat the oven to 350°F.  Fill a small bowl with the powdered sugar.

Form 1-inch round dough balls by hand or with a cookie scoop.  Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them on a parchment-lined cookie sheet.

Bake the cookies for 10-12 minutes until nicely puffed up and crinkled. Remove from the oven, and let cool completely on the cookie sheet or a wire rack.