Sunday, December 20, 2009
Sunday, November 1, 2009
November is really here, now! Most of you are probably coming off of a sugar high, so a sweet treat may not be something your craving. Maybe in a week or two? I was thinking they might be a good addition to Thanksgiving, but they would be good anytime :)
These are Ginger & Vanilla Ice Cream Sandwiches, that Sandra Lee would be proud of.
You need 3 ingredients; Anna's Ginger Thins, Vanilla Bean Ice Cream, & Chocolate Jimmies. The Ginger Thins are perfect for ice cream sandwiches, because they are thin and almost graham cracker like...which helps the cookie to absorb the moisture from the ice cream making the cookies soften slightly. It is very reminiscent of a classic ice cream sandwich, but with a flavor twist!
-Start by allowing the ice cream to soften. If it is too hard it will break the cookies. If it is too soft, then you will have a mess and the majority of the ice cream will end up outside of the cookies.
-Next, take a Ginger Thin and plop a big scoop of ice cream in the middle of the cookie.
-Top it with another cookie and lightly press down until the ice cream hits the edges.
-Roll in chocolate jimmies or any crunchy topping of your choice.
-Cover and freeze overnight.
Thursday, October 15, 2009
3 tbsp FRENCH'S® Classic Yellow® Mustard
1.5 tbsp Agave Nectar (or honey)
1 tsp Paprika
1 tsp Onion Powder
1 lb (or 6 pieces) Boneless Skinless Chicken Breast Tenders
3 oz (3 slices) Ham Lunch Meat Slices (found in rectangular package)
1 cup Shredded Mozzarella Cheese
1 tsp Steak Seasoning (I use Kirkland Signature Brand)
Wednesday, October 14, 2009
Thursday, September 24, 2009
Monday, September 21, 2009
Saturday, September 19, 2009
I'm starting to take a lot more portraits lately. Last month I took some adorable pictures of a young woman from church. She was so sweet and it was a lot of fun. This week, I have some seniors lined up :) I can hardly sleep at nights thinking about it! I have a lot of ideas for locations and props...some that I have, some that I need and some that I have that need a little work.
Friday, September 4, 2009
P.S. It was delicious.
Thursday, September 3, 2009
1 (3-ounce) box lime-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners’ sugar
Wednesday, September 2, 2009
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut
2 cups raw unpeeled grated zucchini
Wednesday, August 26, 2009
Monday, August 24, 2009
Friday, August 21, 2009
Tuesday, July 21, 2009
Tuesday, July 7, 2009
Naturally, it is the only sugar cookie recipe I have ever used. They are gobbled up every time I make them. Even though I can't eat them anymore (because of the wheat), I still enjoy making them. It always makes me happy when I make them and it makes me feel like my gramma is there (who I miss dearly). She was always willing to share her recipes and I thought that I would give tribute to my gramma by sharing her recipe on my blog. Hopefully it will bring you a bit of happiness, too :) She named the cookies "Holidays".
2/3 c. sugar
1 tsp almond extract
2 1/2 c. sifted flour
1/2 tsp baking powder
Cream together butter and sugar. Beat in egg and almond extract. Sift together flour and baking powder. Stir into butter mixture and mix well. Roll out on lightly floured board (counter) and cut with cookie cutters. Bake at 350 for 7-10 minutes or until the edges are lightly brown.
Saturday, June 20, 2009
Well, I had a lovely Anne Klien dress and it fit her like a glove (maybe some day I'll be able to wear it again...darn thyroid). Of course it needed a bolero or shrug, so my mom and sister spent some time looking for one...with no success. I decided to look online and it paid off. I found a super easy pattern on Modest Prom. There are three options and we chose the cap sleeve shrug. It is made with stretch fabric (ours was glittery and a soft gold color). You have to scale the pattern to the size you want. I knew that we wanted it to be a bit more snug, so I didn't scale it to full size. My mom and I decided it needed to be lined, because the fabric rolls a bit around the collar, but it still only took 5/8 yard. This fabric was on clearance and clearance was 50% off, so we made it for $2!
Thursday, June 18, 2009
Wednesday, June 17, 2009
I know in the summer time I have flowers blooming like crazy! Of course I share them, but I don't usually have a container to go with them. This is a great solution.
You could also make some tissue paper flowers, if fresh flowers aren't available. Since we are moving soon, I probably won't have many fresh flowers until next year :( Oh well!
Anyway, check out this cute tutorial and while you are there, you might as well check out this one too!
Tuesday, June 16, 2009
It's a chocolate brownie patty nestled between two cupcake buns and frosting condiments. Complete with sugar cookie fries! AND the templates for the paper goods are included...how awesome is that?!? I *heart* Bakerella.
Monday, June 15, 2009
One of my favorite cookies is Snickerdoodle, so when I saw this cookie turned cupcake (via Martha Stewart) I had to try it! I didn't use her recipe, though. I used a Betty Crocker SuperMoist Butter Recipe Yellow cake mix and added 3/4 Tbls. Cinnamon & 1/4 tsp. Nutmeg. I was thinking about adding some Cream of Tartar (like in the cookie), but I wasn't sure how that would effect the baking. I might try it sometime. I made a basic buttercream to pipe in a swirly fashion and sprinkled some Cinnamon on top.
The cupcakes were made with a purpose...Father's Day. The only problem was that I was a week early! I have a large whiteboard in my kitchen and had marked Father's Day on June 14th. Oh well! The cupcakes were well received. I had a little visitor while trying to take pictures.
He is quite keen on when something scrumptious is going down in the kitchen. This time I caught him sneaking in! Some how he still managed to devour a cupcake and left his mark behind...or evidence.
Thursday, June 11, 2009
Juicy Bits, a fellow Jess that is a crafter/designer, posted pics of the flowers she had been working on and a link to the free pattern. The day I read it, I picked up my crochet needle and some scrap yarn to try it out. Success! The next morning I was out buying some yarn. After crocheting 9 flowers in a day (they go pretty fast), I thought it would be cool to try and make a really big flower for a pillow. It takes a bit more time, but I would say that I am about half-way there. I was thinking they will make a nice addition to my studio in the new house. I think they are a good gift idea, too!
Monday, May 25, 2009
It was a labor of love, because a lot of the elements were not working the way I had planned. I should have given myself a little more time. I used Marshmallow Fondant, but I wouldn't recommend it for figurines. I thought I had learned my lesson on the last cake. Next time I will get some gum paste. I also didn't get a chance to make their dog that would have been sitting on the top of the hill :( There is always next time :)
I used white MM Fondant and then painted everything else with gel food coloring (diluted in almond extract). I used cocoa powder for the path and rocks. The inside ended up being three different flavors (butter yellow, dark chocolate, plus those two mixed together)! I'd planned on two flavors, but needed more cake, so I used some from my mom's cake. Everyone liked it, so I was happy.
My mom's cake was something a little different. I knew she liked nonpareils (the little round sprinkles). I also wanted to do something without fondant. I had these beautiful scalloped edged baking pans that were calling my name. I baked two tiers of a butter chocolate cake. Once they were cooled, I filled them with almond buttercream.
For the decorating, I used a tub of store bought chocolate frosting to cover the cake. The technique was a pourable frosting that I've used for petit fours, but never for a full cake. I melted the frosting in the microwave and added a tiny bit of shortening, because it was a little too thick (after melted). The consistency should be runny. Make sure your cake is on a wire rack with wax paper or cookie sheet underneath. Next, I poured about half of the frosting over the center of the top tierand let it run down the sides. Then where ever the frosting hadn't reached I added more by using a large spoon and pouring over that area.
I waited about an hour before adding any decorations. It will all depend on the temperature of your kitchen and how quickly the frosting sets up. If you add decor too quickly, it may not be in the same place by the time the frosting has set. I used multicolored nonpareils for the tops of each tier. Then I used small chunks of white chocolate around each tier. For the 'T' on top, I drew the shape I wanted on a piece of paper and slid it under a piece of wax paper. I piped melted white chocolate around the shape and filled it in (make sure it is thick). Finally, I added white nonpareils and let it harden. In my mind, I would have loved to do a tutorial for something like this. I might do it on a smaller scale with petit fours...after we move!
Saturday, May 2, 2009
Anyway, there is a tutorial on these pretty organza flowers. I've seen them all over Etsy. I'm experimenting with other fabrics with synthetics and also different petal shapes. Try them! I'm sure you will love them, too!
Friday, May 1, 2009
Thursday, April 30, 2009
Something I've found useful is using a piece of cardboard under the cake. When the cake is finished, then I will either trim down the cardboard (so it isn't visible) or lift the cake off (doesn't work for larger cakes).
I decided to make a white chocolate marshmallow fondant. I usually make marshmallow fondant, because it is so yummy! I wanted to try something new, but next time I'll save the new stuff for practice. The white chocolate fondant was a lot harder to work with and I didn't like the taste.
I did a lot of marbling with the colors. I also dusted some cocoa powder in areas to make the state look more rustic. My mom helped me come up with idea of putting the fondant version of my bro relaxing on his back. I added a little lizard popping over his shoulder, along with some scriptures and two cactus'.
The final step was to draw on the faces, tie and tag. I used some edible writers, but they were low on color and didn't produce the result I was looking for. I wish I would have done them in fondant or hand painted...live and learn. I had a fun time making it and my little brother was thrilled.
Thursday, April 23, 2009
Saturday, April 18, 2009
Martha Stewart's Encyclopedia of Crafts: An A-to-Z Guide with Detailed Instructions and Endless Inspiration. It was love at first sight! The book is filled with techniques galore! I could see myself doing every project and using the book often. It should be a staple to any crafter or aspiring crafter. One of my favorite sections:
Okay, so I had like 10 favorite sections!! There are a couple sections on making flowers (air-dry, fabric, beaded, crepe & tissue paper). Ever heard of sun printing? Well that's in there too. Also, at the end of the book for 'XYZ' is a tools and materials guide followed by templates for some of the projects. The book is fairly new, so Amazon has a good price tag (just a few dollars more than Costco).
Monday, April 13, 2009
I think appliqued shirts for little ones are pretty darn cute. The only thing is I haven't seen many appliqued shirts for adults (that looked fashionable). When I received my fabric order, I wanted to use the pink & green faux Alligator for a shirt. I'd also purchased a long sleeve white tee from Target for like a buck! So, it didn't take long to decide on applique.
I sketched out a design and got to work. I used my Cricut for the letters and made a free hand heart (lopsided on purpose). The 'S' is for my husband first name and the 'J' is for my first name. Of course, it is only natural for me to add a little bling. It kind of looks like metal in the pic, but they are really little clear gems.
It was easy, inexpensive (maybe $2 total) and fun. From start to finish it took an hour, with the majority of the time being spent on attaching the gems. The hardest part was trying to take a pic of myself in the shirt...I guess I could have waited for my husband to get home!
Sunday, April 12, 2009
First, Lila Tueller's Funked Out Peasant Blouse (the only thing I bought that wasn't on sale). I've wanted to buy it for some time now, but wanted to wait until I was buying fabric online for the sake of shipping costs. I can't wait to make this blouse!
Since I was buying the pattern, then I needed some fabric to make it and there was a couple of Heather Bailey prints on sale (from her Freshcut line). I don't usually see her fabric marked down, so I snatched that up quickly.
The other fabrics included two prints from Anna Maria Horner's Chocolate Lollipop line and two prints from Anna Griffin's Peyton Collection line (the pink & green faux Alligator). I have plans for all the fabric...more on that soon.
Saturday, April 4, 2009
The dress is a corset style (in the back). I want to add a few details, like white sequin trim on the bodice. I still need to make a head piece, cuffs and skirt w/feathers. The feather skirt will go just above the knees under the dress, so it can be an easy transformation from fantasy character to human. There will be two sets of cuffs and most likely two head/hair pieces. It is so much fun, especially with the new fancy sewing machine my husband got me!
2 cups finely ground sea salt
1/2 cup baking soda
1/2 cup cornstarch
2 T light oil
1 tsp vitamin E oil
5-6 drops essential oil of your choice
Preheat your oven to 350 F. Combine all the listed ingredients and form into a dough. Using a teaspoon or so of dough at a time, roll it gently in the palm of your hand until it forms a ball. Form all dough into one teaspoon balls, and gently place them on an ungreased cookie sheet. Consider sprinkling the bath balls with herbs, flower petals, cloves, citrus zest and similar aromatic ingredients. Bake your bath cookies for ten minutes, until they are lightly browned. Do not over bake. Allow the bath cookies to cool completely. To use, Drop 1 or 2 cookies into a warm bath and allow to dissolve. Yield: 24 cookies, enough for 12 baths.
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