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Alright, folks, gather ‘round! I stumbled across this absolutely charming piece of artwork, and it’s just got me itching to share it with you. It’s got that certain… je ne sais quoi, you know? It just *feels* like a warm, sunny afternoon spent baking cookies and chatting with friends. And what goes better with a feeling of warmth and sunshine than a delicious recipe? I thought so too!
Sally by Thuddleston
Feast your eyes on this delightful piece. I just love the soft colors and the overall whimsical feel. It reminds me of simpler times, of days spent daydreaming and letting your imagination run wild. I’m sure you’ll agree, it’s just plain lovely.
Grandma’s Famous Oatmeal Raisin Cookies
Now, to pair with this lovely artwork, I thought we’d dive into a classic: Oatmeal Raisin Cookies! This recipe has been handed down through generations, and it always brings a smile to everyone’s face. They’re the perfect treat for a cozy afternoon, just like the feeling I get from that beautiful illustration. Get ready to bake some magic!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Instructions:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This is crucial for easy cleanup and prevents sticking!
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. You can use a stand mixer or a hand mixer. Make sure to scrape down the sides of the bowl occasionally!
- Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overmix!
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the baking soda is evenly distributed, leading to a better rise.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
- Stir in the rolled oats and raisins. Make sure they are evenly distributed throughout the dough.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving a little space between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown. Keep a close eye on them, as oven temperatures can vary!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy with a glass of milk or a cup of tea. They’re even better shared with friends and family! These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to a week. Though, let’s be honest, they probably won’t last that long!
So there you have it! A beautiful piece of art and a delicious recipe to brighten your day. I hope you enjoy them both as much as I do. Happy baking (and art admiring)! Let me know in the comments if you try the recipe, and what you think! I love hearing from you all!
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Sally By Thuddleston On DeviantArt
thuddleston.deviantart.comSally by Thuddleston on DeviantArt
Sally by thuddleston on deviantart. sally by thuddleston on deviantart