About this blog

I am Amy, but here on the web I go by A.J. Dub. And hey, I like to craft!
Sometimes things turn out well so I will share with you how I did it.
Sometimes they don't turn out well and I will share that with you too! This blog is not currently active. Links may not be current.

Thursday, March 28, 2019

Tasty Thursday: Paul's Famous Chocolate Chip Cookies

My Dad passed away 3 years ago, about a week before his birthday, which is today.  Every year since then on his birthday  I have made his cookies to honor his memory. I also make them for our Christmas Eve visit to his grave. And of course whenever I feel like eating some.

He spent a lot of time perfecting this cookie recipe over the years. We in my family think this is a really fantastic classic chocolate chip cookie.
Big, thick, sometimes somewhat doughy bakery style cookies are all the rage right now, made with a ball of dough the size of a baseball.
These cookies are not those cookies. These are lightly crispy, and golden on the outside and chewy on the inside.
I thought I had put this recipe on here already but apparently not.
Every time I post about these cookies elsewhere, I get requests for the recipe.
So here it is.

Paul’s Famous Chocolate Chip Cookies
(Paul Bartholomew)

Preheat oven to 350

Cream together:

 4 eggs
1 cup brown sugar
2 cups white sugar 
1 ½ cups shortening

Slowly mix in:

1 tsp salt
1 tsp baking soda
4 cups flour (put in ½ cup at a time)
1 TBSP vanilla

Add 12 oz semi-sweet chocolate chips.

Roll into walnut size balls. Place on un-greased cookie sheet about 1 inch apart. Bake @ 350 for 10-12 minutes. Cookies will be just light golden around the edges and may look slightly raw in the middle when it’s time to take them out. Cool on the cookie sheet. Makes about 4 to 6 dozen cookies.

Sunday, September 2, 2018

Life goes on...

Time for another (brief) yearly update.
I made it a year working at the quilt shop, but for a lot of reasons, my husband and I decided it was time for me to take a break from working away from home. The plan is to still teach classes for them. That has been kind of a mess though. 3 classes scheduled since I left and none of them actually taught. I have another one scheduled in October. Hopefully that one will be successful.

Wednesday, October 4, 2017

Another year older..

Wow! It has been a year since my last post! Crazy!
 A lot has changed around here.
I got another job this summer, in addition to going back to work at the ballpark. One of my local fabric/sewing shops was hiring and wonder of wonders, they took me on. I still have a lot to learn about the many sewing machines that we sell as part of my job. But for the most part I am enjoying the people and the fabric and projects that come with the job.
I taught a class, have made a few shop samples, sold one sewing machine, cut hundreds of pieces of fabric, folded miles of Minky and generally had a good time.
You can see pretty much all my projects on Instagram where you can find me @amyjodubya.

Friday, September 30, 2016

A treat for Summer's End

Summer has come to a close and Farmer's market peaches leaving making way for fall veggies.

To use some of the last of the peaches, here is a slightly updated-by-me version of Dreamy Peach Pie by The Pampered Chef.

Dreamy Peach Pie – adapted from The Pampered Chef®

6-8 medium peaches, sliced ½” – 1” thick or 2 large cans of peach slices*
1 cup cold milk
1 package (3.4oz) vanilla instant pudding
1 container (8oz) whipped topping, thawed (extra creamy is really good) or 2-3 cups sweetened whipped cream
½ tsp ground cinnamon (optional)

8 honey graham crackers
3 tbsp sugar
¼ cup butter, melted

Preheat oven to 350. Finely crush graham crackers in plastic bag with rolling pin to yield 1 ¼ cup crumbs. Combine crumbs and sugar in 1 QT bowl. Stir in melted butter. Press into bottom and up sides of 9” pie plate to form crust. Bake 10 minutes. Cool Completely.

In 1 quart bowl, whisk pudding into milk. Stir until mixture begins to thicken. Fold into whipped topping. Spread about 1/3 of pudding mixture onto bottom of crust. Top with half the peach slices and sprinkle with half the cinnamon; repeat. Top with remaining pudding mixture. Chill at least 4 hours. To serve, slice into wedges.
*You may want to slice the canned slices a little thinner.

Sweetened Whipping Cream

Beat heavy cream and sugar in chilled bowl on high speed until stiff

For 1 cup whipped cream: ½ cup heavy cream + 1 TBSP sugar
For 1 ½ cups whipped cream: ¾ cup heavy cream + 2 TBSP sugar
For 2 1/3 cups whipped cream: 1 cup heavy cream + 3 TBSP sugar
For 4 3/4 cups whipped cream: 2 cups  heavy cream + 6 TBSP sugar

Thursday, September 29, 2016


It felt like a blog post day. It has been ages since the last time and that was a re-post. We have had some serious ups and downs this year and writing has not been appealing to me. This is not a happy post but it is an honest one.

My sweet dad passed away in March and while I am dealing with it, I have days where I don't want to face anything or anyone. My depression has worsened over the last few weeks to the point where I will be calling my doctor this morning to see about anti-depressants and counseling. It is affecting my kids and my marriage.

I try to do things that make me happy, like sew and stamp and read, although the last one is probably not the best since I stay in bed and hide with my book. Doing those works okay when I get going. But then there is the stopping to deal with life. Taking my spouse to and from his bus, kids to and from school and activities, my own work and church responsibilities. It gets overwhelming pretty fast.
I find myself on the verge of tears frequently. Like right now.