How to Plant & Care for Succulents

Succulents are plants that retain water, similar to a cactus. Their roots do not go down as deep as most plants because they hold their water in the body of the plant.  They like sunny areas and do not require much maintenance.  Try planting them in pots for your windowsill. 

A few years ago, this housewife decided to try growing succulents.  These plants are super easy to maintain. They come in many different varieties and are virtually impossible to kill (which is a plus).

                                      
What you will need:

Pots
Potting Soil and a scoop
Stones (get creative with these)
Variety of different types of succulents
Any other decorative clay or resin pieces (gnomes, fairies, mushrooms, etc.)

To Plant:

Fill the pots with soil up to about 3 inches from the top and water the soil. Plant the succulents and scoop the soil around the plants.  Water them and then let it sit for a day or at least 1 hour. This is done to settle the soil so that the plants are flush with the soil.  Water again and then add the stones and other decorations.  Put them in a window and lightly water every 4-6 days. Succulents are similar to cacti and need very little attention to survive.  If you ultimately kill them then perhaps you should not own plants….I’m just sayin’

Tea Cookies with Herbs

If you've been following my blog you know that this inquisitive housewife loves to combine ingredients that are not typically together.  In the past I've loved it when I've had herbs that have been mixed into jams and other sweets so I decided to come up with my own flavor combinations. Don't be shy! Try these recipes and you'll be a believer too.   

Lemon Cranberry Basil Cookies

1 C Unsalted Butter

¾ C Powdered Sugar

1 T Vanilla

2 C Flour

½ t Salt

½ C Dried Cranberries

Zest of 1 Lemon

1 Sprig of Fresh Basil, Chopped

Beat butter, sugar, and vanilla. All flour and salt until combined.  Add cranberries, zest, and basil.

Shape into 2 logs, wrap tightly in plastic, chill for 1 hour.

Preheat the oven to 325 degrees.

Unwrap the dough and slice into ¼ inch slices.  Bake on a cookie sheet for 15-17 minutes. Cool and serve.

Lavender Orange Shortbread

2 C Flour

1 ¼ t Salt

1 C Unsalted Butter

½ t Vanilla Extract

1 C Lavender Sugar

3 T Candied Orange Peel (or orange zest)

Mix together flour and salt.  In a separate bowl, beat the butter for about 2 minutes and then add the sugar. Mix in the flour.  Mold into a ball, wrap in plastic and refrigerate for about 1 hour.

Preheat oven to 300 degrees.

Lightly roll out the dough to about ¾ inch thickness, trying to keep a rectangular form.  Cut it into squares and lightly prick the tops with a fork. Bake on a cookie sheet for about 25 minutes or until lightly brown. Cool and serve.

*Lavender sugar can be made by mixing 1 of cup of sugar and ¼ cup of dried lavender buds in a tightly sealed container. Ideally this should be made at least 1 month in advance.

Apricot Rosemary Jam Cookies

8 Oz Cream Cheese, Softened

½ C Unsalted Butter

2 C Flour

½ t Salt

1/3 C Sugar

2 t Vanilla

1 C Apricot Jam (or any other jam) 

2 Sprigs Rosemary, Chopped

2 Egg Yolks + 1 T Cold Water

*Mix jam and rosemary preferably 1 day ahead of time

Beat cream cheese, butter and sugar for about 2 minutes. Add the flour, vanilla and salt. Mold into 2 separate balls, wrap in plastic and refrigerate for about 1 hour.

Preheat oven to 375 degrees.

Roll out the dough onto a floured surface. Either cut into 2 ½ X 2 ½ inch squares or with a large star cookie cutter.  Put onto a cookie sheet and spoon about 1 t of jam into the center. Fold over the pointed ends and brush with the egg wash. Bake immediately or put it back in the refrigerator until ready to bake.  Bake about 17-20 minutes.  Cool and serve.

Lavender Honey Almond Cookies

2 ½ C Flour

½ t Salt

¾ C Sliced Almonds

1 C Butter

¼ C Sugar

2/3 C Honey (use 1/3 C in the dough, remaining s for drizzling)

1 T Dried Lavender Buds

In a food processor, finely chop the almonds. 

Beat the butter and sugar for about 3 minutes.  Add the almonds, honey, lavender and flour.  Shape into 2 logs, wrap tightly in plastic, chill for 1 hour.

Preheat the oven to 325 degrees.

Unwrap the dough and slice into ¼ inch slices.  Bake on a cookie sheet for 12-15 minutes. Brush or drizzle with remaining honey while cooling.