By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest
Bat Hat and Cape Set from Lovelane Designs

Lovelane Designs: “We want to make you and The Bitch a Halloween costume. What would you like to be?”
Me: “A bat.”

Nailed it.

This look inspired me to make bat-shaped cookies to sprinkle my Hobgoblin Sprinkles over from Yum Yum Smile Shop!

The Only Sugar Cookie Recipe You Will Ever Need
makes 3 dozen (depending on cookie cutter size)

What you need:
3 cups all-purpose flour (plus more for bench flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla paste (can sub vanilla extract)
1/2 teaspoon almond extract Buttercream frosting or royal icing for decorating
Yum Yum Smile Shop Sprinkles for decorating…natch!

What to do:
1. Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, sift together the flour, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Scrape down the sides of the bowl as needed. Beat in egg, paste and extract.
4. Gradually add the dry ingredients to the wet ingredients. The dough should be stiff.
5. Do not chill the dough…just get right into it! Lightly flour a work surface and cut off enough dough to be workable. Roll out to a 1/4-inch thickness and cut with your cookie cutters. Place on the prepared baking trays and bake for 6-8 minutes.
6. Allow to cool completely before frosting and decorating.

By Libbie Summers
Assisted by David Dempsey

For the fun-loving and heath conscious dog!

Red Velvet Balloon Dog Biscuits
yield varies based on the size of your cutter

What you need:
6-7 medium canned beets (drained)
1/4 teaspoon chicken base (can substitute beef or ham…The Bitch likes them all)
1 egg
1-2 cups whole wheat flour
1/2 cup dry milk
2 teaspoons baking powder

What to do:
Preheat oven to 325ºF. Line a baking sheet with parchment paper and set aside.

In the bowl of a food processor, add the beets, chicken base, egg, 1 1/2 cups flour, dry milk and baking powder. Process just until combined. The mixture should feel like a bread dough. If it’s too wet, add more flour (2 tablespoons at a time).

Turn dough out onto a lightly floured work surface and roll to a 1/4-1/2-inch thickness and cut with your cookie cutter. I used a balloon dog shaped cutter, but often I’ll just use a small star because The Bitch thinks she’s a star and we like to indulge her.

Bake for 30 minutes or until hard and crisp but not too browned. You can turn these over halfway through the baking process, but it’s not necessary. Repeat with the remaining dough. Allow to cool completely before using.

Use within one week. Biscuits can be frozen for up to 3 months.

Watch the video!

By Libbie Summers
Assisted by David Dempsey

One very judgy dog LOVES this very delicious dog biscuit, but refuses to act like she does.

By Libbie Summers
Assisted by David Dempsey

I live a life filled with  “before and afters”. It’s a thrilling way to think about things. We so often pick up something and think…what the hell should I do with this. Here are a few fun examples of how a beautiful before can become an even more lovely and lively after.

Yarn

Strawberries

Flowers

Can Label 

More about this Decoupage Pig Mount here

Balloons

Vizsla

By Libbie Summers
Assisted by David Dempsey
Production Assistant: Anthony Lunsmann
Photography by Teresa Earnest Photography
On location at The Grant Hotel, available through Lucky Savannah Vacation Rentals

I love black licorice and oddly find beauty in it’s shiny ebony color juxtaposed to a pale pink, grey and white. I guess that’s why Good and Plenty are my
favorite candy! So, as my brain would have it, I was inspired to do a tree based off my love of sweets and two of my other loves. I hope this inspires you to think outside of the candy box this holiday and have some fun with your decorating. 





And no, he’s not always waiting on me. 🙂 Happy Holidays!