Clean Correctly…might as well.



Rapscallion Sugar Cookies

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If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 3032 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


  • 2 3/4 cups (358g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup sugar (additional for rolling)

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Get the Look: Carmel

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This sophisticated Living Space has elegance and urban style. The black accents and white fabrics make for a glamorous but comfortable feel.

Laurel Sofa with Pillows

Madani Indoor Outdoor Rug | 8 x 10

Toronto Coffee Table

Donney Chair

Sutton Desk

Craig Chair

Laurel Sofa






Madani Indoor/Outdoor Rug

Match Pewter- the art of pewter

MATCH Pewter
Handmade in Italy
We believe surrounding ourselves with beautiful and interesting objects can create a richer quality of life. Part of what makes MATCH products so unique is their background; rooted in classic European forms from the 14th through 19th centuries, there are often fascinating stories surrounding their heritage. The traditional processes we still employ today to create them are equally interesting.

Watch and learn how our craftsmen and women in northern Italy transform molten metal into a graceful Fluted Pitcher. Click here to watch our video.

Available through HSDCatalog | Home Style and Decor

Belmont Breeze

Dale DeGroff's Belmont Breeze Cocktail

Dale “King Cocktail” DeGroff created the Belmont breeze in 1997 and it became the official drink of the Belmont Stakes. The recipe replaced the white carnation and has since been replaced by the Belmont jewel. In no way does that take away from the greatness of this cocktail, either.

The Belmont breeze is a fun and lightly fruity cocktail with a bourbon and sherry base. It’s easy to mix up and is a cocktail that you can enjoy beyond a day of watching the horses.


  1. Gather the ingredients.

  2. In a cocktail shaker filled with ice, pour the whiskey, sherry, lemon juice, simple syrup, orange juice, cranberry juice, and mint leaves.

  3. Shake well.

  4. Strain into a cocktail glass or a highball glass over fresh ice.

  5. Garnish with a fresh mint sprig and orange peel or slice.


Pasta Nola from Santacafe in Santa Fe, New Mexico

Serves 8 as a main course- Skill Level: Easy

1/4 Cup Olive oil
1 Pound Onions, julienned
3 Pounds of Tomatoes, peeled, seeded and diced
1 1/2 Pounds of Prosciutto, julienned
8 large Garlic cloves, crushed
3 Cups Heavy Cream
4 Tablespoons of chopped fresh Oregano
4 Tablespoons of chopped fresh Basil
3 1/2 Pounds of fresh egg Fettuccine
Whole Basil leaves for garnish
Cracked Pepper

In a skillet, heat the oil and saute the onions and tomatoes until the onions are translucent. Add Prosciutto and Garlic and saute lightly for 2-3 minutes. Add the cream and herbs. Simmer for 30 minutes.