Hello everyone!
Today we are sharing with you real autumn inspiration by our designer Olha Sweet_Olika.
Do not forget that Fabrika Decoru has prepared a bonus for you! At the end of the post, you will find a DISCOUNT PROMO CODE for the materials that Olha used to create her project! Take advantage of the wonderful opportunity to purchase high quality materials! Active links to materials and terms of use of the promo code are at the bottom of the post.
Let's see what Olha tells about her inspiration: "It's the end of November. It's high time to take your favorite soft blanket, cook tasty cookies and enjoy your time. But where to write down favourite recipes? I decided to create a warm inspiring recipe book.
To make all my ideas come true, I chose to use several really beautiful collections by Fabrika Decoru: Soul kitchen, Autumn Botanical Diary and a bit of Autumn Botany Redesign.
I made a lot of small pockets inside my recipe book. I embellished it with pieces of an old kitchen curtain and cooking book pages (this book was destroyed by my children)
Finally, I would like to share my favorite pumpkin cookie recipe.
Ingredients:
White wheat flour - 350 grams
Pumpkin puree - 250 grams
Sugar - 150 grams
Butter - 100 grams
Baking powder - 2 teaspoons
Ground cinnamon -1 teaspoon
Vanillin -1 pinch
The recipe is simple, quick and delicious.
Sift 350 grams of wheat flour. Add 2 teaspoons of baking powder to the flour, mix and sift again (so that the flour becomes even more airy, and the baking powder is evenly distributed over the dry mixture). Put in another bowl 100 grams of soft (room temperature) butter and 150 grams of granulated sugar. Add cinnamon and vanillin if desired. Rub everything with a whisk or with a mixer. Next, put 250 grams of thick pumpkin puree at room temperature (bake the pumpkin in the oven in advance and blend it). Beat everything again with a whisk or mixer so that the mixture becomes homogeneous. Then add the sifted wheat flour with baking powder. Quickly knead the dough with your hands. It turns out to be very soft, while quite a bit sticky. If you’re tempted to add more flour, don’t do it - the cookies will not come out as fluffy and porous as they should be. Cover the baking sheet with baking paper, do not grease or sprinkle with anything. With slightly damp hands, pinch pieces off the dough and roll them into balls. If desired, you can lightly crush the workpieces with your palm or a fork dipped in water. We bake in an oven preheated to 200 degrees on an average level for about 20-25 minutes. Remove the finished pumpkin cookies from the baking sheet and you can already enjoy it. The aroma of baked cookies is unbeliavable!
Hope, i have managed to inspire you. Happy crafting!"