Merry Christmas, and thank you for joining our segment of Crafting For The Holiday! Whether you're catching us during the live premiere, or on replay, we hope you enjoy this hour, and all the other creators that have helped make this event possible!
Missed some or want to watch them again? Find the entire 2023 Crafting For The Holiday playlist here: • 2023 Christmas Premieres
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KEVIN'S KREATIONS
Woodworking and Resin Crafts
Diamond Painting Pens and Accessories
WHERE TO FIND US-
Etsy:
We are expanding in 2024! Our DP pens and accessories will have their own shiny new store, and our other crafts will fill in the original shop!
OG shop- KevinsKreationStore.etsy.com
DP pen shop- KevinsDPPens.etsy.com - LAUNCHING 1-26-24!!
IG: @kevinpkreations
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Donna Kelce's Famous Chocolate Chip Cookies
(Source: @seriousfoodfetish on IG)
Ingredients:
- 1 ½ cups sweet cream butter
- 1 ½ cups packed light brown sugar
- 1 cup white sugar
- 1 large egg + 1 egg yolk
- 1 Tablespoon vanilla extract
- 1 teaspoon baking soda, dissolved in 2 tablespoons of hot water
- 2 cups all-purpose flour
- 1 cup cake or pastry flour*
- 1 teaspoon baking powder
- 1 teaspoon cinammon
- 1 ½ teaspoons salt
- 1 cup Ghirardelli white chocolate chips
- 1 cup Ghirardelli milk chocolate chips
- OPTIONAL: 1 cup pecans
Directions:
- Melt butter in the microwave in 20 second increments. Pour into a mixing bowl or bowl of stand mixer. Let cool.
- Add brown and white sugar to the butter mixture and mix for 4 minutes. Scrape down the sides of the bowl and add eggs, one at a time. Add vanilla and mix for 30 seconds. Then, add dissolved baking soda.
- In a separate bowl, add all-purpose flour, cake/pastry flour, baking powder, cinnamon and salt. Mix to combine.
- Slowly add the dry ingredients to mixer ½ cup at a time, scraping down the sides. Add all chocolate chips (and pecans) with a wooden spoon. Put dough in the refrigerator for at least 3 hours, but ideally overnight.
- When it's time to bake the cookies, preheat oven to 350°F.
- Before baking, let the dough come to room temperature. 5 minutes before baking, scoop dough onto a cookie sheet, leaving 2 inches between scoops.
- For small cookies, bake for 10 minutes or until lightly golden around edges. For larger cookies, bake for 13-15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it's ready.
- Let sit until they are set and cooled, about 20 minutes.
*If you don't have cake or pastry flour, measure out 1 cup of all-purpose flour, then remove 2 Tablespoons. Add 2 tablespoons of cornstarch and mix well.