2012 Olympics - Gruffie cycling team

Are you engrossed in watching the Olympic games in London?  I sure am!  I try to catch as many events as I can.  So what could be more appropriate than for the challenge theme at House Mouse and Friends Monday Challenge blog than for you to create a card or project with the theme of  The Olympics ?  Our lovely design team member, Heather, is the challenge hostess and she'd like to see you use your House Mouse, Happy Hopper or Gruffie stamps and show your Olympic pride and spirit.

For my card I decided to use these fun Gruffie bears on their tricycle and skate board.  Do you suppose this could be a new event in the team cycling category some time in the future?  tee hee! 

Card Recipe:
Stamps:  Stampabilities "Biggly's Tow Service"
Cardstock:  Stampin' Up!
Ink:  Memento Tuxedo Black, image colored with Copic Markers
Accessories:  Nestibilities circle dies for the Olympic rings, Score Pal, MM brads in blue, black, red, yellow and green, Nestibilities tag tie, Stickles glitter in red.

Be sure to check out the House Mouse and Friends Monday challenge blog for inspiration from all of the team and then let your imagination run.  We are looking forward to seeing your creation using the Olympic theme and your House Mouse and Friends stamps.  Our sponsors for this challenge are  a $25 gift card from House-Mouse Designs and from  Pinkgemdesigns  a Best of British digi kit to our randomly drawn winners.  So be sure to link your card on the House Mouse and Friends blog for your chance to win.  And if you also post in online galleries, be sure to use the key word: HMFMC125 so we can easily find your card.

Until next time,
Cheers,

Jennifer

Merry Christmas in July

Every January 1st I tell myself that I'm going to make my Christmas cards throughout the year so that when December comes, I will be prepared.  Well....you guessed it.  Today I made my first card.  So much for getting an early start.   I know there are many of you who have diligently made "X" number of cards each month.  I'm a good procrastinator, but hopefully I'll get on the ball now and continue to work on Christmas cards.

My card today features BISMARCK.  Bismarck is one of Mo Manning's darling images.

Card Recipe:
Stamps:  Mo Manning Bismarck digi image, Sentiment is from Papertrey Ink
Cardstock and Paper:  Cardstock is Stampin' Up! and dp is from Recollections "Naughty or Nice collection.
Ink:  Image colored with Copic Markers and sentiment stamped with Stampin' Up! Real Red.
Embellishments:  Martha Stewart "snow" beneath Bismark, Tossle and brim on the hat is Flower Soft Polar White, Stickles glitter in lime green, Liquid Pearls dots on scallop in red, Cuttlebug corner and tag dies, and Nestiblilities circle and scalloped circle dies. and sheer dotted red ribbon from Michaels.

Of course you know I'm nuts about dogs and this week's challenge over at Mo's Digital Challenge Blog is "In the Doghouse" so I just had to use this darling image for the challenge.

Until next time,
Cheers!
Jennifer

Patty Pan Squash

Last night I returned from a wonderful, but all too short holiday and family reunion.  It was SO GOOD to be with my family and I didn't want it to end.  But life must return to normal and routines and so bright and early this morning I was out in my garden to see how much had grown while I was away.  I was excited to be able to pick my first two Patty Pan squash!  Aren't they adorable?  They look like little white flying saucers.

These were rather large and I was concerned that perhaps they would not be as flavorful as smaller ones.  No need to fear though!  I made Stuffed Patty Pan for our dinner this evening and it was delicious.  It was the first time either the Mister or I had ever eaten patty pan and I hoped I would do it justice.  The Mister raved about dinner and I really enjoyed it too!  Yippee!  First meal with Patty Pan was a success!

As I mentioned, this particular patty pan was about 6 inches across so that was quite large.  One was more than enough for the two of us for dinner.

The stuffing is just soft bread crumbs, crumbled bacon and onion, parmesan cheese and salt and pepper to taste.  Really simple but oh so tasty!

Stuffed Patty Pan Squash

Ingredients:
Patty pan squash (mine was quite large but if you have small ones you can serve each stuffed individually)
3 slices bacon
1/4 cup diced onion
2 slices of soft bread crumbled into bread crumbs (about a cup or so)
1/4 cup Parmesan cheese
salt and pepper to taste

Directions:
1.  Preheat oven to 350 degrees F  (175 degrees C ).

2.  Bring one inch of water to a boil in a saucepan over medium-high heat.  Ad squash, cover and cook for 10 minutes or until a fork can pierce the stem with a little resistance.  DO NOT OVERCOOK or your final product will be mushy.  Drain and slice off the top stem of the squash.  Use a spoon or melon baller to carefully scoop out the centers of the squash.  Reserve all of the bits of squash bits you've scooped out.

3.  Place bacon in a large skillet and cook over medium high heat until evenly brown.  Remove bacon to paper towels and set aside.  Saute onion in bacon drippings.  Chop the reserved squash pieces and saute them with the onion for one minute.

4.  Remove the skilllet from heat and stir in the bread crumbs.  Crumble the bacon and stir into the stuffing along with the Parmesan cheese.  Season to taste with salt and pepper.  Stuff each squash to overflowing with the stuffing mixture and place in a baking dish.  Cover the dish loosely with aluminum foil.

5.  Bake for 15 minutes in the preheated oven or until the squash are heated through.


I imagine this stuffing would be good with any summer squash you have in abundance.  I'm looking forward to having steamed as well as grilled squash this summer.

Until next time,
Cheers!
Jennifer

Bloom

If someone asked you to tell them what your favorite summertime fun is, how would you respond?  For me, my favorite summertime fun is working in my garden.  Yep!  Getting down and dirty like these two Gruffies bears is how I like to spend my summers.  The current theme challenge at House Mouse and Friends Monday challenge blog for challenge #124 is, using any House Mouse, Happy Hopper or Gruffies stamps, show us your idea of Summertime Fun!  As always, our lovely sponsors have wonderful prizes and all you have to do is link your card at the House Mouse and Friends Monday Challenge blog link. 

Card Recipe:
Stamps: Stampabilities Gruffies "Digging up Dirt" and Stampin' Up Bloom sentiment from the Bloomin' Beautiful set
Ink: Ancient Page ink in Flannel Gray, Memento Summer Sky blue, Tim Holtz Distress ink in Antique Linen. Image colored with Copic Markers
Paper: Recollections
Embellishments: Machine Stitching, Gun metal stickles for the dirt, Prima Esprit Black flowers, Making Memories button brad.

I hope that if you have a few minutes to make a card or project with the summertime fun theme using House Mouse, Happy Hopper or Gruffies stamps you'll join in the fun.  And remember, if you post on online galleries to use the Key Word Code: HMFMC124 so we can find your card easily and leave you some love.

I have been busy in my garden despite the extreme heat we've been having.  While my garden isn't as prolific as it was last summer, I have begun bringing in some produce.  Here is a little sampling of some broccoli, beans and green peppers I brought in the other morning.

I've begun putting up dill pickles, pickled beats and jam too. Soon, the tomatoes will ripen and then I'll really have my hands full canning tomatoes, salsa, pasta sauce and just about anything you can do with tomatoes.

I hope you are having a wonderful summer, and if you are living in extreme heat you are able to find respite in someplace cool.

Until next time,
Cheers!

Jennifer

We may not have it all together, but...

As I looked at today's date, I realized that it was exactly 5 years ago today that I posted my very first post here on my blog,  Thimbles, Bobbins, Paper and Ink.  So today is my 5 year BLOG-O-VERSARY!  When I posted that very first post, I had no idea how MUCH I'd enjoy becoming a blogger.  Nor did I realize how MANY wonderful friends I'd make all around the globe: from the U.S., Canada, the U.K., Australia, throughout Europe and countries in South America and Asia too.  I also never imagined that I would blog continuously for so many years. 

Here was my FIRST POST titled Rainy Days and Puppy Training.  We sure could use some rain now, eh?

My "wee pup" Gabriel had only been with us for a few days.  He is now 5 years old and is a great gentle giant Newfoundland dog who is the benevolent ruler over the rest of our crew.

I want to say THANK YOU to each and every one of  you who visit my blog, leave comments, teach me new things, share with me and tease me (oh yes...I've laughed so hard from messages sent that I've spit my coffee on the computer screen while laughing...more than once!  You know who you are!  LOL)  I'm looking forward to the next 5 years and beyond.  While my posts have been and will continue to be varied, from cardmaking, sewing projects, what's cooking in my kitchen or about my animals and garden, you can be sure I'll always have something to say.

On to today's card.  Challenge #144, at Mo's Digital Challenge Blog, is "HUGS AND KISSES".  Aren't Tom and Tilly sweet?  I think in a very real way, they look like me and my Mister.  We recently celebrated our 10th wedding anniversary.  The sentiment is one I just love, "We may not have it all together...but together we have it all."  I think that describes me and the Mister!

This is the inside of the card with the remainder of the sentiment:

Card Recipe:
Stamp:  Mo Manning Tom and Tilly, Sentiment, We may not have it all together but together we have it all is from Heather's Stamping Haven in Ottawa, Ontario.
Ink: Versafine Crimson Red, Memento Summer Sky and Tim Holtz Distress in Vintage Linen.  Image colored with Copic Markers
Paper:  Recollections
Accessories:  Stickles in Red and Cotton Candy pink, Martha Stewart half pears, Ribbon and Lace from my sewing basket (no name).

So once again, THANK YOU my dear friends.  While we may not have met in person, I just want to say that in my heart I know we'll be long time friends. 

So until next time,
Cheers!

Jennifer

Dance like no one is watching

“You've gotta dance like there's nobody watching,
Love like you'll never be hurt,
Sing like there's nobody listening,
And live like it's heaven on earth.”

~  William W. Purkey

I love this quote and I thought that this Mo Manning image of Mummu dancing as if she hadn't a care in the world portrays the quote perfectly.

Card Recipe:
Image:  Mo Manning Digital Images titled Mummu
Ink: Aged Linen Tim Holtz distress ink and image colored with Copic Markers
Paper: Makiing Memories English Garden pack, Cardstock from Stampin' Up!
Accessories: Machine stitching, My Favorite Things Die-namics designer label die, Prima Flowers, Martha Stewart fern leaf punch, MM brads.  Sentiment is computer generated.

This week's challenge #143 at Mo'S Digital Challenge Blog is Singing and Dancing.  I'm such a fan of Mo's fabulous images and Mumu images are among my favorites. 

Until next time,
Cheers!

Jennifer

What's under the cake dome #6

I'm a day late in posting.  We had a busy weekend!  How about you?  But you know what today's post is, right?  Of course!  It is "What's under the cake dome #6"!  This weekend I made the Mister a fresh Peach and Blueberry Pie!  Peaches and blueberries are in all of the fruit markets and I have to tell you, these peaches are WONDERFUL eaten out of hand.  But, the Mister needs his cake dome filled each weekend so I decided to make him a peach pie with some blueberries thrown in too.  It is a wonderful combination.

I decided to make a lattice top on this pie and brushed the lattice with milk and then sprinkled it with cinnamon-sugar right before baking.  The crust came out a lovely golden brown and I'm a huge fan of cinnamon-sugar and it really gives a nice light crunch to the top crust.

Fresh from the oven!  MMMmmm...can you smell it?  I sure can!  :-)

So lest you thought I had forgotten the Mister's dessert, I wanted you to know that this week it was Peach and Blueberry pie.  Simple to put together and a tasty summer fruit pie.  So good, in fact, that I had a slice for lunch.  Hey!  Fresh berries with a minimal amount of crust.  That has to be a nutritious lunch!

Besides doing a little baking I've spent most of the weekend in the garden or in the kitchen with putting up produce.  The Mister likes pickled beets and requested I make him a few jars.  He that asketh, receiveth!  I decided to use some of the smaller beets which are just as tasty and tender as the larger ones for the pickled beets.  I think these make a nice and colorful addition to a relish tray.   Especially nice since they are small in size.

Indulge me please...I just get a kick out of seeing my jars lined up.  I'm kind of funny that way.  It is a sort of confirmation to me that I planted seeds, they grew, I harvested and now we will have them this winter. 

I printed up some labels on the computer and slapped them on the lids.  Now to put them in the canned goods larder.  One jar didn't seal right away but I was fine with that because the Mister wanted to have some now, so we kept one jar in the frig and he's enjoying them.  In fact, I am enjoying them too and I didn't even know I liked pickled beets!  tee hee!

My countertop is covered in cucumbers at this very moment so I must finish up this post and get back to canning.  There are only so  many cucumbers two people can eat daily, but they are growing fast and furiously so I need to put up the mountains that are covering the counter.  Today I'll make sandwich dill pickle slices.   OOOooohhhh sooooo goooooooood on a hamburger!  Tomorrow I'll put up some bread and butter pickles.

Until next time,
Cheers!

Jennifer

Long Person - doll swap

I've been upstairs in my sewing room all morning trying to organize, put away, straighten up and otherwise tend to the mess I've made in my sewing haven.  I realized that I never showed a fun little swap that I participated in that was organized by my Australian swapping friend, Kirsty at Four Happy Violets.  Kirsty paired each participant with a partner with whom we'd swap Long Person Dolls.  Kirsty saw the idea and inspiration for these handmade dolls with the instructions at Naughty Shorts Blog.  

Once I had received my swap person's name I set about making this funny, slightly bizarre, Long Person Doll. 

Here is my long person I made for my partner.  I've named her "June". 

She is tall, yet fluffly.

She obviously likes to cook (well...she is wearing an apron)

She's a bit of a June Cleaver (she's wearing pearl earrings and full makeup)

And I had a blast making her out of little bits and scraps of what I had on hand.

See?  Her apron ties in the back above her low riding waistband on her ruffley skirt.

In retrospect, June is rather plain from the back.  She probably could use a wardrobe organizer to give her fashion advice.

I received a wonderful package in the mail from my swap partner, Fiona, who lives in England but is soon moving to New Zealand.  Fiona's blog, Foot on the Treadle, is a great place to view her exquisite quilts and handmade sewing items.  Well!  Just look at my sweet long person that Fiona made for me!  AND, she included thre beautiful quilted zippy bags and each was filled with lovely treats.  Thank you, Fiona.  I've been thoroughly spoiled by your generosity and I am keeping the long person that Fiona made for me in my sewing room on a shelf near my sewing machine to be my muse.

I must get back upstairs and keep cleaning.  I have a few more sewing projects that I'll post over the next few days.  I really need to put things away as soon as I use them rather than waiting until I have to do a major overhaul of my sewing room.  YIKES!

Until next time.
Cheers!
Jennifer

What's under the Cake Dome Sunday - week # 5

While leafing through an issue of Canadian Living Magazine I saw this recipe for Angel Food Cake with Lemon Curd and Mascarpone Cream, topped with fresh berries. Yes! This was going to be the dessert for week #5 "what's under the cake dome".  Berries of many varieties are plentiful at the fruit market...fresh and juicy, so what better summertime cake than a light angel food cake bursting with citrus and berry flavors and a thick, sweet mascarpone cream on top.

Oh my! The combination of the light angelfood with lemon curd filling (which, by the way, I can just eat straight from the bowl) and topped with thick and sweet and yummy marscarpone cream is just about as close as you can get to heavenly desserts. That must be why it is called "Angel food" because it is heavenly!

The recipe says to tope the cake with strawberries, but since this week was July 4th Independence Day celebrations in the United States, I decided that raspberries and blueberries over the white mascarpone cream would give it a patriotic flair.

Angel Food Cake with Lemon Curd and Mascarpone Cream

Angel Food Cake:
1-1/4 cups (300 mL) sifted cake-and-pastry flour
1-1/4 cups (300 mL) granulated sugar
1-1/2 cups (375 mL) egg whites, (10 to 12)
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cream of tartar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) vanilla
1 cup (250 mL) quartered hulled strawberries
Lemon Curd:
4 egg yolks
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) finely grated lemon zest
1/3 cup (75 mL) lemon juice
1/3 cup (75 mL) cold butter, cubed
Mascarpone Cream:
4 oz (113 g) mascarpone cheese, at room temperature
1/2 cup (125 mL) whipping cream, (35%)
1 tbsp (15 mL) icing sugar
1/2 tsp (2 mL) vanilla

Angel Food Cake: In small bowl, sift flour with 1/2 cup of the sugar; sift into separate bowl.
In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.
One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days.)

Lemon Curd: Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.

Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days.)

Mascarpone Cream: Place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla; fold into mascarpone. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half; top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.

If you don't have time or the desire to make everything from scratch but still would like to try this (and you won't be sorry you did!) then make the Angel food cake from an Angel food cake mix and buy a jar of lemon curd (you can find it in the jams and jelly section of the grocery store. Then just make the marscarpone cream as directed and top with whatever berries you wish.
Enjoy!
Jennifer

Beets

This is the time of the year when I literally squeal with happiness when I go to my garden.  It is time for me to begin to harvest the first garden fresh vegetables.  Amongst the many vegetables I have growing this year, I am trying out a couple of new vegetables to see how they grow up here in Canada.  One new veggie that is a first for me is beets!  Yesterday, I was thinning out the beet patch and pulled these two...the first beets of the season.

Waste not - want not!  I decided to roast these two little beauties and tonight we had our first cold beet salad of the season.  GUARANTEED!  There will be many more beet salads on  our plates.

The salad is a simple green salad with fresh greens, sliced roasted beets, a little onion (optional) and goat cheese.  The dressing that I served the salad with was light and delicious.  So much so that the Mister actually licked his plate.  Yummy!

Beet Salad with Goat Cheese

Roast beets in the oven.  When cool, removed peel and chop or slice.
Arrange a bed of fresh mixed baby salad green on plate and layer beets and goat cheese on top.

Dressing:
1 tablespoon maple syrup
2 tablespoons orange juice concentrate
1 tablespoon + 1 teaspoon balsamic vinegar
2 tablespoons olive oil

Mix the dressing and chill until ready to serve and then spoon dressing, as much as desired, over salad.  Enjoy!

I've been saving a wide variety of recipes of all types from salads, soups, pickled...well you name it.  Anything with beets.  It will be a couple more weeks before my beets are coming in in larger quantity but I just had to share this tastey cold beet salad with goat cheese that the Mister and I thoroughly enjoyed.

Cheers!

Jennifer

House Mouse: Let's Get Fruity theme

It's time for another House Mouse and Friends Monday Challenge blog challenge challenge # 123.  Our lovely design team mate, Paula Holifield, has come up with the perfect challenge for these hot summer days: "Let's get fruity!"  So pull out your House Mouse, Happy Hopper and/or Gruffies stamps with a fruit theme and show us your artwork.

I have a winner for my blog candy that I posted for House Mouse and Friends 1000+ followers celebration.  I used random number selector and included ALL OF THE NAMES from both cards I posted for Challenge #122 Liquid Refreshments.  So everyone who posted on either or both of my cards had a chance to win my blog candy.  And the winner is....... Sandra H. !  Sandra, if you will email me privately with your snail mail address I'll mail your blog candy right out to you.  I hope you'll enjoy it!  Thank you EVERYONE for playing along in the blog hop and challenge.  Be sure to check out the House Mouse and Friends Monday Challenge blog for winners of our sponsor's prizes as well as other Design Team members blog candy.
For our new Fruity Challenge I used a very old and well loved stamp, called sleeping with Strawberries.  Have you been enjoying the fresh strawberries as much as I have lately?

Card Recipe:

Stamps: Stampa Rosa Inc "Sleeping with Strawberries (Mudpie) and Stampin' Up! Sentiment (Sweets for the Sweets)
Ink: Momento Tuxedo Black, Stampin' Up! Real Red, Tim Holtz RANGER Distress Ink (Aged Mahogany) and image colored with Copic Markers
Paper: Making Memories (English Garden)
Embellishments: Die-namics Designer Label die from My Favorite Things (MFT), Machine Stitching, Stampin' Up! Red/White Baker's Twine, Offray ribbon, Button from sewing box stash, red half crystals and red Stickles glitter glue.

We look forward to seeing your artwork with the new challenge, Let's get Fruity.  If you post on a gallery, please use the keywords HMFMC123 so we can find your card and leave you some love.

Until next time,
Cheers!

Jennifer

What's under the cake dome: Sunday #4

It's Sunday and you know what that means?  It is "What's under the Cake Dome Sunday - week #4!"  Because nearly the entire continent of North America is under a horrendous heat wave with temperatures souring into the 100 degree mark and above, it is just too hot to cook.  The Mister has been quite happy with suppers of cold salads, BLT's and tuna sandwiches this week.  Since we both have a sweet tooth, watermelon, blueberries, and ice cream have been nice.  But the Mister can't have an empty cake saver on Sunday, can he?  No way!  So this week, due to the heat, I have something that didn't heat the kitchen up too much and is light, chocolate-y and ohhhhh so good!  PIZZELLE...served three ways!    And, no...it really doesn't save well under the cake dome lid but hey...it IS "What's under the Cake Dome Sunday", isn't it?

Traditionally, Pizzelle isn't chocolate, but I'm not traditional, am I?  These pizzelle are so light and delicious!  They melt in your mouth!  Truly, they do!

Chocolate Mint filled Pizzelle

These delicate chocolate pizzelle are flavored with cocoa, cinnamon and grated orange zest.  Oh my!  Delicious!  These are filled with a chocolate ganache type of filling and dusted lightly with icing sugar.  You can eat them alone or with a ball of homemade Vanilla Bean Ice Cream, like we have.

Chocolate Pizzelle Ice Cream Sandwiches

Nothing better on a hot summer day than and ice cream sandwich for dessert, eh?  I put two Pizzelle together centered with homemade vanilla bean ice cream for a fun chocolate Pizzelle Ice Cream Sandwich treat.  The ice cream was melting quickly while I set up the photograph.  Immediately after the shot, back into the freezer they went.  Well, first the Mister tried one and with mouth full, gave me a muffled but very ecstatic "YUMMY!"

And if you are a purest and want to eat your pizzelle as a cookie, that is perfectly A-OK too!  They really are very nice with a scoop of ice cream on the side!  And besides, anything so pretty and chocolate-y and dusted lightly with icing sugar and served with ice cream on the side........well doesn't that just mean that all is well with the universe? 

Making Pizzelle is similar to making waffles and pancakes.  The first few off the press might not be perfectly formed until the press is primed.  That is NOT a bad thing!  The Mister stood in the kitchen and ate all of the crumbled bits proclaiming them "perfection."   It doesn't take long though and perfect pizzelle are coming out with no  more broken bits.

Would you like to make your own?  Here is my recipe:

Chocolate Peppermint Pizzelle

Ingredients:

1 1/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon finely grated orange zest

1/4 teaspoon salt

3 large eggs (be sure they are at room temperature)

1 cup granulated sugar

1/2 cup unsalted butter, melted and cooled to room temperature

Confectioner's sugar (icing sugar) for dusting the cookies

Filling:

12 ounces semisweet chocolate

4 tablespoons unsalted butter

1/2 teaspoon mint extract

Directions:

Whisk the flour, cocoa, baking powder, cinnamon, orange zest and salt together in a large bowl.  In a second bowl, whisk the eggs, sugar and melted butter together until smooth and combined.  Make a well in the center of the dry ingredients and pour in the egg mixture.  Gradually whisk the liquid into the flour to make a thick batter.  When the pizzelle batter starts to clubp up the sides of the whisk, switch to a rubber spatuala to finish mixing it together. 

Preheat a pizzelle iron according to the manufacturer's directions.  Using a heat resistant basting brush, brush the pizzelle iron with non-flavored cooking oil (I don't like to use non-stick cooking spray because it tends to get "gunky" on the pizzelle iron after a few times).  Spoon about 1 tablespoon of batter into the center of each cookie imprint on your pizzelle press.  Bake according to your manufacturer of your press directions (approximately 45 seconds or so on mine).  Carefully remove pizzelle from the iron and cool on a rack.  Repeat with all of the batter.

Filling:

Put chocolate and butter into a microwave safe bowl.  CAREFULLY melt the chocolate and butter and mix until soft and melted and smooth.  (Be very cautious if melting in the microwave, heating it just 30 - 40 seconds at a time.  It doesn't take long but you can ruin the chocolate if you heat it too long).  Stir in mint extract and spread over pizzelle cookie and top with a second cookie and sprinkle lightly with powdered sugar.

Keep cool, my friends.  This has been such a hot week and it doesn't sound like the temperatures will let up much for a few more days.

Until next time,

Cheers!

Jennifer