Here’s today’s picture. It was submitted by Sanity Waiting to Happen.
1. Cat to mouse: “ready or not, here I come . . .”
2. Cat to herself: “I don’t know, do I really want to go up here? Because I’m pretty sure that this is how most of those scary movies start . . .”
3. Cat to her owner: “fine, I’ll go to my room. It’s worth it for all the fun I had unraveling your sweater.”
4. Cat to herself: “now where did I put that mouse . . .”
5. Cat to herself: “that family can call me back all they want. If they want to pet me they’re going to have to shut off movies like “Cat in the Hat”. Seriously. No cat would be caught dead in a hat like that.”
And, like with birthday candles, one more for good luck:
6. Cat to herself: “cat got your tongue? Did that mom just ask her daughter if I had her tongue? Disgusting. That’s it. I’m going upstairs, packing mu bags and moving on. . .”
And now for something yummy:
Chocolate Berry Cream Cheese Hamentashen
Click on the links below and let some other bloggers make you smile:
Chocolate Berry Cream Cheese Hamentashen©www.BakingInATornado.com
Ingredients (makes about 12 cookies):
1 stick butter, softened
4 ounces cream cheese, softened
1 cup flour
1 cup mixed fresh berries
OPT: for frozen berries, defrost and drain them, then increase the cornstarch by 1 - 2 tsp
1/4 cup sugar
1 TBSP cornstarch
1/4 cup mini chocolate chips
1/4 cup powdered sugar, divided
14 tsp cinnamon
2 TBSP brown sugar
*Beat cream cheese and butter. Stir in flour. Form a ball with the dough, cut in half, wrap each half in plastic wrap, flatten and refrigerate for at least an hour.
*Clean and dry all the berries. Chop the larger ones. Mix together the berries, 1/4 cup sugar, cornstarch and mini chocolate chips.
*Mix the cinnamon and brown sugar together.
*Preheat oven to 350 degrees. Line a baking sheet with parchment paper. NOTE: you may want to cover the bottom of your oven with tin foil as the filling in these cookies will run.
*Sprinkle your rolling surface with powdered sugar. Place each half of the dough, separately, in the powdered sugar, cover each with the plastic wrap it had been refrigerated in and roll them out to 8 or 9 inch circles.
*Remove plastic wrap and cut out approximately 3 1/2 iinch circles using a round cookie cutter or floured rim of a glass. Wrap the excess dough in plastic wrap, refrigerate while making this batch, then use to make more cookies.
*Roll the sides in and pinch together to form a triangle. Sprinkle a pinch of the cinnamon/sugar into the center of each cookie. Gently tamp down with your finger.
*Place some of the fruit filling into the center of each cookie. Don't mound high, it spills over the sides while cooking. Sprinkle tops with the rest of the cinnamon/brown sugar mixture.
*Bake the cookies for about 35 - 40 minutes, until they're brown and the sides start to crisp.
*Cool on the parchment paper on the cookie sheet. After they've been out of the oven for a minute, gently run a spatula under them.
*Store in the refrigerator. Bring to room temperature for serving.