A lovely batch of Take Me Homeware ceramic goods just landed in the shop! You can check it out here.
Archive for May, 2010
May
11
Clay Wood & Cotton Hits the Road!
We’re taking our show on the road!
Clay Wood & Cotton will have booths at some of the biggest and best indie craft fairs this spring. We’re kicking off our spring tour this coming weekend, May 15th & 16th, with not one but two great shows:
We’re really excited to part of the first ever Renegade Craft Fair in Austin. Yeehaw! We’ll be in booth number 87.
And we’re just as thrilled to be part of one of our very favorite shows, the excellent Art Star Craft Bazaar in Philadelphia. Clay Wood & Cotton will have booth number 70. And since Kristen & Kristy will be in Texas, the lovely Nguyen of KnitKnit will be holding things down for us in Philly.
If you’re in the area, stop by and see us!
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May
10
Cookie Bake-Off: The Winners!
Our 1st Annual Cookie Bake-Off was a whole bunch of fun, and we’re already looking forward to the 2nd annual….
All of our entries were delicious, but of course this was a contest, and there had to be winners. Sadly we don’t have a picture of the People’s Choice Award winner (as decided by a vote of everyone in attendance), the simply perfect Beacon Blue Chip chocolate chip cookies.
The winner for best appearance was never in doubt… The Texas-sized Recycled Peep cookies took it easily.
And the Overall Best prize went to the rich and decadent Chocolate Sparkle Cookies (center in the picture below) that made the trip all the way up from Brooklyn to take home the prize!
And we have the recipe for you right here–enjoy!
Chocolate Sparkle Cookies
(originally from Senses Bakery in Vancouver)
*The dough needs to be chilled overnight, so plan ahead.
*Be sure to beat the egg-sugar mixture to ‘ribbon’ stage and to chill the dough thoroughly.
1/2 pound bittersweet chocolate (this is one box with 8 cubes)
3 tablespoons butter, room temperature
2 eggs
1 tablespoon honey
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds (optional)
2 teaspoons cocoa powder
Pinch of salt
Powdered sugar, for garnish
1. Melt the chocolate on top of a double boiler, over simmering water. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted.
2. Beat eggs with electric mixer, gradually adding the sugar and honey until light and the mixture falls in a thick, smooth ribbon from the beaters (about 10-15 minutes, could be even longer). Fold into the chocolate-butter mixture.
3. Mix the cocoa powder and salt (and the ground almonds, if using); gently add to the chocolate mixture. Cover and refrigerate overnight.
4. Preheat oven to 325.
5. Line a baking sheet with parchment paper. Use a cookie scoop (or a spoon and your hands) to form the dough into 1-inch balls. Working quickly, roll the balls in granulated sugar. Place on the baking sheet about 2 inches apart.
6. Bake at 325 F for 12 minutes, until the centers are moist, but not wet. Cool on the cookie sheet a few minutes and then move cookies to a wire rack.
Makes about 36 cookies.
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