35 Ain't So Bad Afterall!

I'm a little late in announcing my Birthday....it was last Thursday...the big 35!  I have never been big on announcing this, mostly because I am not a fan of the whole surprise party-whispering-"I-know-what-you're-getting thing".  I had to ask my Honey how old I was, because I thought I was turning older than I was. Whew...I'm glad I asked!

My kids gave me a a gorgeous bouquet of Green Roses (I helped by giving them a little hint). Aren't they so pretty with just a touch of green on the ends?

My parents surprised me with this beautiful Singer Featherweight! They are collectors of featherweights, and toy sewing machines. Over the years they have acquired MANY machines (that will be another post entirely), and have cleaned and refurbished them to working condition.

This is a 1948-1950 Featherweight with a Straited Face Plate. This little machine purrrs beautifully! I can't wait to try out all those interesting feet (see in the back). I have a foot hemmer, adjustable hemmer, multiple slotted binder, piped edge, edge-stitcher,  and a ruffler. I am very excited about the ruffler!

 

My Honey gave me this... it's my very own! No sharing, No sticky kids fingers on the screen or keys (only mine), No loud fan, No error codes, just quiet working perfection!

Instead of cake I made myself the most delicious  Coconut Creme Macaroons. I think I inherited the cookie gene from my Dad! These seriously are fantastic, and will seriously give you a tummy ache...not that I know from experience or anything?!

These are topped with not just plain old chocolate kisses, but Hershey's Coconut Creme Kisses! Go snag yourself a bag or two...or three.

Coconut Creme Macaroons

1/3 Cup Butter, Softened                        1 1/4 Cups All-Purpose Flour
3 oz. Cream Cheese, Softened                 2 Tsp. Baking Powder
3/4 Cups Sugar                                       1/4 Tsp. Salt
1 Egg Yolk                                               48 Hershey's Coconut Creme Kisses
2 Tsp. Almond Extract                             5 Cups Sweetened Coconut Flakes,
2 Tsp. Orange Juice                                   Divided

Directions: Beat butter, cream cheese, and sugar in a bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut. Cover, refrigerate 1 hour or until firm enough to handle.

Remove wrappers form chocolates. Heat oven to 350F. Shape dough into 1-inch balls; roll in remaining 2 cups of coconut. Place on ungreased cookie sheet. Bake 10-12 minutes until lightly browned. Remove from oven; immediately press chocolate on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely.

Yield 4 dozen cookies

Well, 35 turned out to be quite good actually. Ahhh, if only every Birthday could be 35!