It was my intention to make something lovely, or amazing or scrumptious for today’s post. It was going to be a “something” with lots of flowers and hearts all over the place…
just before Valentine’s Day. But then “something” else took up all the time and space.
Something big and amazing and lovely–but still with lots of hearts and flowers, that I’ll show you as soon as those pictures come to us.
But in the meantime, I decided to go on a quest. A *pink* quest to be more precise, because I love pink–in fact, sometimes I think I own pink.
Just feels like it’s…you know…mine somehow.
Lucky for you, my lovelies, that I’m so-so good at sharing.
Especially on this scrumptious, pink…
heart-y, day before the mushiest day on earth.
But I’ll think of something marvelous for tomorrow…you’ll see.
Perhaps it will even be full of hearts and flowers…you never know.
So, on a whim, I rummaged around in the holiday tubs and found the crocheted heart garland from last year. It looked pretty good, considering it was stuffed in a Valentine mug in a nice big wad.
But the main reason that I’m showing you this again, is because–well, it’s amazing what a new camera can do for a cute little crochet heart.
I hung them up on my bedroom door this time around and they are completely adorable–if I do say so myself. Heh, heh. There’s still time to whip up a string or two for yourself before Valentine’s Day. The complete instructions are right here.
…or you could call them Key Lime Softies, cause I’m telling you–that’s what they are. Soft and tender with just a small smackeral of gooeyness…
Now I could have colored these little sweeties light green, but I’m not actually a fan of food coloring as a general rule. But if you are–they’d be great for St. Patrick’s Day.
Ingredients:
1 cup butter
2 cups sugar
1 tsp. vanilla
2 eggs
2 tsp. lime zest–very important, so don’t leave out!
2 Tbsps. key lime juice
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3 cups flour
Directions:
Preheat oven to 350 degrees. Lightly grease baking sheet. Cream butter and sugar until fluffy. Add vanilla, eggs, zest, and juice. Blend in dry ingredients until just combined. Roll by teaspoonful in sugar.
Bake for 8-10 minutes and allow to cool slightly on pan for about 2 minutes before removing to wire rack.
Eat them up.
Oh, and a word of warning…
When you go to roll these “limeys” in sugar, be more wise than I was. Roll them in a cup of granulated sugar–rather than powdered sugar–unless of course, you love powdered sugar poofing up in your face, in your eyes, in your hair– with each go around. It was quite the…um… experience. By the time I finished, I felt like Frosty the Snowman from an alternate universe.
Sorry, no pictures. You’ll just have to trust me.
But do try these someday soon. They are fabulous–and you can trust me on that too.
