Firehouse Cookies

As anyone who knows me knows, I make cookies all the time for the guys at the the local firehouse. These seem to be the favorites. Because one of the guys (hi, Matt!) asked for the recipe, this one has copious notes on it.

2 cups all purpose flour
1 teaspoon baking soda*
1 teaspoon sea salt
1 cup salted butter (put this into mixer bowl and let sit until softened)
¾ cup granulated sugar
¾ cup dark brown sugar
1 teaspoon water
1.5 teaspoons vanilla
2 large eggs
1.5 cups bittersweet or semi-sweet chocolate chips**
1/2 bag Heath Bar bits

Preheat oven to 350 degrees F. Either grease two cookie sheets, or use Silpat mats on them. (I am a huge fan of the Silpat mat/sheet, so if you’re a big baker, I highly, highly recommend them. Don’t bother with cheaper versions – they don’t hold up.)

In medium-sized mixing bowl, stir together flour, baking soda, and salt.

In bowl of electric mixer (or in a large mixing bowl), cream together butter and sugars. Add the water and vanilla and mix until just combined. Add eggs and mix lightly. Stir in flour mixture. Fold in chocolate chips and Heath Bar bits. Do not over mix dough,

Drop cookies by heaping teaspoon 2 inches apart using 2 tablespoons or an ice cream scoop/melon baller (like this one: cookie scoop). THESE COOKIES SPREAD! You will want to go with two cookies per row, five rows per sheet, offset. No more than ten cookies will fit on a cookie sheet.

Bake for 12 minutes or until edges and centers are brown. Cool on sheet itself for at least 5 minutes before moving to rack to cool completely.

Yield: ~4 dozen

* Cooking may be an art, but baking is a science. Be sure your baking soda doesn’t get old or damp. If you keep one in the fridge open to soak up odors the way many people do, don’t use it for baking.

** Quality is key, here. Never, ever use Tollhouse chips. I have a big bin of chocolate chips/chunks/drops so what ends up in my cookies is usually a mix of bittersweet and semi-sweet, along with chunks… Semi-sweet is sweeter, but I prefer bittersweet which is richer and deeper.

  • If you’re at the supermarket, go with Ghirardelli chips. Again, I like the bittersweet (brown package).
  • If you ever get to Trader Joe’s, their brand of chips are excellent, too. I have a strong suspicion that they are just Ghirardelli packaged with TJ’s brand name.
  • I order from King Arthur Flour with alarming regularity, and pretty much all their chips, chunks, etc, are worth tasting.
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Zombie!

It’s St. Patrick’s Day, but when I think of green, I don’t think of Ireland, I think of zombies.  So here’s a Raylan-Givens-(Justified)-inspired zombie made by felting wool.

Felted Zombie Doll

Give me brains!

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Cookie Poll!

Cookies: Crunchy or Chewy?

  • Chewy (100%, 5 Votes)
  • Crunchy (0%, 0 Votes)

Total Voters: 5

Loading ... Loading ...
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Super Gingery Chewy Ginger Cookies

1/2 cup chopped crystallized ginger
1/3 cup granulated sugar
2/3 cup demerrara or large-granule sugar for decorating
6 tablespoons butter, at room temperature
1/4 cup molasses (Steen’s Cane Syrup may also be used)
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Optional (I highly recommend this): 1.5 cups semi-sweet chocolate chips

——-

Preheat oven to 350°.

In a food processor or blender, cut ginger into 1/3 cup granulated sugar until ginger is finely ground.  Pour from container and set aside.

Put butter and 1/3 cup sugar in mixer and beat until fluffy.  Add ginger mixture, molasses (or cane syrup), and egg, continue beating to mix.

Mix flour, soda, cinnamon, and nutmeg in a separate bowl.  Add to butter mixture; beat to blend well.

Stir in chocolate chips at this point if you are planning on adding them.

Cover dough and chill until firm to the touch, about one hour.  (Dough may also be frozen into a sliceable log at this point.)

Shape dough into 1-inch balls and coat in large–granule sugar.  Place balls 2 to 3 inches apart in lined or non-stick baking sheets.

Bake in a 350° oven until slightly darker brown, 11 to 14 minutes total (if using 1 oven, switch pan positions after about 6 minutes).  Transfer cookies to racks to cool.  Serve, or store airtight up to 1 week; freeze to store longer.

Makes about 3 dozen cookies.

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The Glass Ceiling (an old post)

Once upon a time I had a blog and on it I had a post called “The Class Ceiling, or why you’ll never get rich making lampwork beads.” I am reposting it here as a favor to someone who asked about it.


As some of you know, I have started working on a new murder mystery where the amateur sleuth is a bead maker. Considering what kinds of things I hear customers say at bead shows, I realized that the number one is probably “is that the price for one bead?” This is invariably from a person who’s never been to a bead show and is encountering lampwork beads for the first time. So, a seminar on the cost of being a beadmaker. Let’s take a simple (or not so simple) cased floral bead, like these: Pretty much every lampworker makes something similar to this at one time or another. If you want to do much in the way of sales, you’ll have to develop your own style, but the basic cased floral is pretty much a staple. So, here we go. Let’s see how little we can charge for one of these beads if we want to make a living. Let’s assume that to get the bead formed takes you 14 minutes, and another 1 minute to clean it later. So 15 minutes.

Yes? In the red shirt? Oh, it wouldn’t take you 15 minutes to make that bead? Well, bully for you. Yes? In the back there? It takes you more like half an hour? That’s fine, too. Just adjust your prices accordingly. I’m trying to keep the time average-to-low to keep the price of the bead as low as possible.

OK, onward. So making the bead takes 15 minutes. At $12/hour (which is ridiculously low, but remember I am trying to make this bead on the cheap), that’s $3 in labor costs. In addition, you’ve got about $2 in materials and overhead. Glass, of course, isn’t all that expensive. But in addition to the glass, you have cost of electricity, of water, of gas (oxygen, MAPP gas, propane, natural gas, whatever you use), of insurance if you have it (and you should), and the things that take up time but aren’t associated with any particular bead, like cutting strip glass, making stringers, things like that. So now our little bead costs $5. Great. Not a problem at all.

But we’re not done.

I have to sell this bead somehow. Now, if Joe Shmoe walks into the disaster area that is my studio, picks the bead off my workbench and pays me in cash, I can charge him $5 and we’ll all be happy. But that’s not the way it happens. Nope. Now I have to take my little bead off to a show. Say it’s a two-day show. 16 hours. And I sell 320 beads. That’s twenty beads an hour, a bead every 3 minutes. So my time for that is another 60 cents on to the price of my bead.

And then there are the costs of doing the show. Two day show, maybe $300. Oh, heck, let’s make it easy and say $320. Remember I sold 320 beads at this show? That’s $1/bead additional. So now my bead is $6.60. If it’s a two day show, I probably have to stay overnight, so there’s a hotel cost and gas for travel. It’s not enough, but let’s make everything even and say my little bead now costs $7. And remember when I insisted that Joe Shmoe pay me in cash? That’s because if he uses a credit card, I pay just over 3%. And since most of my customers do use credit cards, I have to figure that in, too. So my bead costs about $7.25.

Yes? In blue? Wouldn’t it be cheaper just to sell these on my website? Well, actually…no. Because although there are fewer financial outlays, there’s a lot more time. I am figuring on approximately 3 minutes per bead at a show, right? Well, you can double that, if not more, for beads that go up on a website. Inventory is harder. Every bead has to be photographed, the photos have to be edited, the beads have to be put up on the site and described.

So the least I could possibly sell this bead for and not incur a loss of some kind is $7.25. But I sell both wholesale and retail. So I have to price my bead for retail sales so that I can make that $7.25 even if I give my wholesale customers 25% off. Which means I am going to have to charge about $10 for that one bead.

Yes, on the left? You’ve seen beads like those on ebay for $2? Yes, well, that’s what we call the “impact of the hobbyist.” See, lots of people don’t need to make a living from making beads. So they figure any little thing they make is better than nothing. All they care about is being able to buy more glass. So if they get that $2 for their bead, that’s $2 more glass they can buy. They like to get paid for their work, but they don’t have to.

The pricing of beads, as T.S. Eliot would say, is a difficult matter. Because now we know that the least I can possibly retail that bead for–and really, that’s a very low estimate–is $10, we have to figure out what I should sell it for. And this is a balancing act. Since about 75% of my sales are wholesale, I am not likely to get the full $10 for the bead, so I can only count on making the low end. Obviously, I want to get as much as I can for it, especially since I know that if I sell it for $7.25, I have to sell every bead in my inventory in order to live off the proceeds. (Plus, I have to sell 320 beads at a weekend show. Not a guarantee at all.) So I need a bit of a cushion. But I don’t want it to be such a big cushion that everybody thinks I am price gouging.

And I have to take a look at the going rate.

So now you know. When you go to bead shows, don’t be shocked at the prices for “one little bead!” (Of course, there are plenty of people do overprice. So don’t assume the bead is worth the price whatever that price is–consider each one individually and ask yourself what it’s worth to you.)

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Raspberry Brownies

A perennial favorite.

¾ cup butter, unsalted
4 ounces unsweetened chocolate, chopped
3 large eggs
2 cups sugar
⅓ cup raspberry jam
3 tablespoons chambord or raspberry liqueur
1 cup flour, all-purpose white
¼ teaspoon salt
1 cup semisweet chocolate chips
fresh raspberries

Preheat oven to 350°F. Spray brownie pan with nonstick spray. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs, 2 cups sugar, jam and liqueur. Stir in flour and salt, then chocolate chips. Transfer batter to prepared pan.

Bake brownie until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool in pan on rack. Run small knife around edges of pan. Remove pan sides. (Brownie can be prepared 2 days ahead. Wrap tightly with plastic and store at room
temperature.)  Serve with fresh raspberries.

** WARNING:  This is for my oven and a brownie pan.  You probably want more like 325 and 35 minutes using the little bundts. Also works well in mini loaf pans. I particularly like to make this in an “all edge” brownie pan.

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More Decals!

I haven’t made any glass that goes well with the pink butterflies yet, but here are some of the other new decals from my Etsy shop.

3 Cabochons2 cabochons

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Decals!

Some of you know that for over a year, I have been working on finding a supplier for custom platinum decals.  Many of my customers prefer to wear silver, or prefer to work in silver metals, so the gold decals I was using just weren’t cutting it.

With the price of precious metals skyrocketing, it took me a long time to find a supplier whose quality I liked at a price I could afford.  These came out beautifully.

I will be putting them up in my Etsy shop over the next few weeks as I make cabs to put them on for show.

Martini Pendant

Shaken, Not Stirred

Mini Butterflies

Butterflies Flutter By

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You May Notice…

…that the site looks different.  More boring. That’s because the fun stuff I had here allowed people to hack in and screw up the site.  As a result, I had to take down the entire site and start over.  Since this is probably not the last time some twit will come in here, I am not spending the time to check all the old posts for bad links, etc, I am just starting over.

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