Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Thursday, December 14, 2017

Nuts for Christmas

Every year I make home made treats to give to family and friends.  One of the things I have made for several years is this delicious Sugar and Spiced Nuts recipe.
I recycled some Starbucks Mocha drink bottles (put them through the dishwasher) to use for containers.
I die cut some birch wrapping paper that I got this year at Pier 1 Imports (so pretty!) using a die from PTI's Wonderland Make it Market set and placed them on the front and back of the bottles.  It not only looks nice and rustic, but conveniently covers some of the sticky adhesive that was under the bottle labels.  
(not shown:  I also punched circles out of the birch paper to put on top of the covers)
The cute Merry Christmas labels and holly are from die sets by Impression Obsession: Christmas Tags and Patchwork Holly.  I added a red rhinestone for the berry.  The Nuts for You is from My Punny Valentine set from PaperTrey Ink (I think it's retired).
I tied the label around the bottle with a piece of wrinkled seam tape so it would hang over the birch oval.  I got the recipe for the nuts from a long time stamping friend from Splitcoaststampers Denise Marzec who had it on her blog in 2008.   Denise stopped posting on her blog in 2013 but I found her recipe on this post and copied the photo of her recipe to share with you
 The nuts are DELISH!!

I'm linking my label gift bottle to:
Anything Goes Christmas

Anything Goes with Dies Challenge


I was inspired by the rustic look of the paper and idea of a gift
Clean and Simple style

Stamps:  My Punny Valentine - Papertrey Ink
Paper:  white, Dark Chocolate - PTI, birch wrapping paper from Pier 1 Imports
Ink:  True Black - PTI
Accessories:  bottles from Starbucks drinks, ScorTape, 1 1/2" circle punch, red rhinestones, Oval die from Wonderland Make it Market Kit - PTI, Christmas Tags Dies and Patchwork Holly Dies - Impression Obsession, wrinkled seam tape, foam dots, small oval punch - SU.

Saturday, December 20, 2014

Not a Creature was Stirring - accept maybe a cookie Mouse!

My contribution to the family Christmas Dinner this year is a dessert and since we have 4 little ones now - I wanted to make something special for them.  I have a folder of recipes that I have cut out over the years of things to make at Christmas time and in looking through it - I found the recipe for these cute little critters!
Here they are ready to pop into the oven - before they were given the gift of sight.
And here they are with chocolate eyes and nose added after they cooled - a whole nest of Christmas Mice! (I googled to find out what a group of mice is called - and it's called a nest - so I also learned something new today!)
Here's the recipe for the mice -  it was posted over at Split Coast Stampers (scroll down to page 2) way back in Aug of 2012.  It took me this long to actually make them!  It was posted by Cindy (Mothermark) but was a recipe from Elizabeth (I Love Rubber).  
With butter being the only liquid in these cookies - they are rather dry and crumbly when you first take a bite - but it quickly melts into a wonderful buttery spice taste (Kent and I had to test one - that's how I know this!)

Spicy Mice Cookies (makes 25 mice)
1 cup unsalted butter, room temperature
3/4 c. icing sugar  (this is Confectioners Sugar here in the US)
2 1/4 c. all purpose flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp sea salt
hand full of natural sliced almonds (ears)
a few chocolate melts or chips to melt for eyes and nose

Preheat oven to 325. Line a baking sheet with parchment. Beat butter and sugar until creamy. In another bowl whisk flours with spices. Gradually add flour mixture to creamed butter and sugar. If it becomes hard to mix everything together finish the blending by hand kneading until you have a smooth dough. Measure out level tablespoons and separate. Take each tablespoon of mixture and roll into a ball then shape the ball so it is elongated and shape one end with a bit of a point (to resemble a mouse shape with a nose shape end). Take two slices of almonds and push them in for ears. Line them all up on the baking sheet about an inch apart then bake for about 20 minutes. Cool completely. Melt the chocolate (I melted 1/4 cup of chocolate bits in the microwave per directions on the package). Dip a skewer or toothpick into the chocolate and dot on the eyes and nose. 



I think they will be a hit with the kids as well as adults - don't you?

And since we're talking about Christmas mice -  here's a re-post of a card I made this year. Stamps are from Waltzingmouse.
 
A Vist from St. Nick 
Stamps:  Twas the Night Before Christmas - Waltzingmouse
Paper:  White, true black - PTI
Ink:  Archival Jet Black
Accessories:  Copics - B00, BG49, B05, foam dots, washi tape - Omiyage.ca, 

Tuesday, December 16, 2014

Celebrating Hanukkah

Today I'm wishing all those who celebrate - a most happy first night of the 8 days of Hanukkah!
 I work for 3 surgeons who celebrate  - so every year I make each of them a gift basket of some sort.  Here is what I filled their baskets with this year.
 I'm always on the lookout for blue containers to put their treats in.  I found these lovely baskets this past summer at The Christmas Tree Shop.  I always make the sweet little Pecan Rum Cakes for them -  their families tell me how much they love them every year!  I also made some homemade fudge and Chocolate Covered Coffee Beans (see the recipe for the coffee beans on this post)
I made the tags using a Waltzingmouse tag die,  the silver star around the hole at the top of the die is from another Waltzingmouse tag die, a sentiment strip die from MFT, and the Star of David die is from PTI.  The little star and dreidle stamps are from Casual Fridays Stamps.
 I found this Hanukkah information on the Web

Hanukkah Traditions

Hanukkah is the story of a great victory of the Jews over the Syrian-Greeks. In 165 BCE, led by the Hasmonean family of Mattathias the High Priest and his youngest son, Judah, the Jews succeeded in evicting the Syrian-Greeks from Israel and restored the Temple.

According to the Talmud, after the Temple had been cleaned and the Priests were ready to light the Temple menorah, they could find only one jug of oil that was fit to use. This was only enough for one day, but it lasted for eight. This is why Hanukkah is eight days long. For eight days beginning on the twenty-fifth day of the month of Kislev we light the menorah to celebrate the victory and the miracle of Hanukkah.

Hanukkah comes from the Hebrew word "Khanu" meaning 'and they rested,' and from the Hebrew date Kaf Hey which equals 25. That is why we celebrate Hanukkah beginning on the 25th of the month of Kislev.


You will find other Hanukkah projects I've posted over the years here.

In case you are interested - here is the recipe for the Pecan Rum Cakes - I found it in a magazine many years ago!  They are SO easy to make - and SO delicious!  (they taste best if heated a bit in the microwave before eating!)


Bert's Rum Cake
Makes 1 large bundt cake or 12 Bundtlette cakes 
1/2 cup chopped pecans
1 box yellow cake mix
1 box (3.4 oz) vanilla instant pudding mix
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water
4 eggs
GLAZE
1 cup sugar
1 stick unsalted butter
1/4 cup light rum
1/4 cup water
Preheat oven to 350.  Spray a 12 cup bundt pan or 2 - six bundtlette pans with cooking oil spray with flour.  Sprinkle chopped pecans over bottom.  Stir cake mix and pudding together in large mixing bowl.  Add rum,  water, oil and eggs.  Beat for 2 minutes with an electric mixer.  Pour cake batter over nuts and bake for 45-50 minutes.  If you are making the smaller cakes, spoon batter evenly into each mold (about 2/3 cup each) and bake for 20 minutes.
5 minutes before cake is done, prepare the glaze.  Place sugar, butter, 1/4 cup rum and 1/4 cup water in a saucepan and boil for 3 minutes, stirring occasionally. 
Remove cake(s) from oven and slowly drizzle the glaze over the top while cake is still hot.  It will take several applications to use all the glaze.  Cool cake in pan for 30 minutes before unmolding.  Finish cooling on a wire rack.

Monday, September 10, 2012

A Last Taste of Summer!

Goodness - it's been a while since I posted here!  I've been busy making creations to submit to the Papercrafts call that were due tonight (!) as well as making bunches of baby cards for my friend who owns a baby clothes shop.

But I did want to share this super fun summertime dessert treat that my blogging friend Mara posted a few weeks ago. (she has the MOST mouth watering recipes on her blog along with her delightful cards!) She found the original recipe at Glorious Treats.  I finally made it this past weekend.

It's Rice Krispies Watermelon!!


Look how fun this looks on a plate -  I took one to my grand nephew's 2nd birthday party on Saturday and the 2nd one to church for coffee hour on Sunday -  it was a big hit both days.
 I used mini chocolate bits for my 'seeds' - how cute are these slices?!
I'll be back tomorrow with a taste of fall!

Thanks for stopping by!


Friday, December 16, 2011

Chanukah Baskets for the Bosses

Today I wanted to share the baskets I decorated and filled for the 3 doctors I work for.   They celebrate Chanukah and every year I like to create something special for them. I got the plain blue baskets at The Christmas Tree Shop for $2.99 each.  The basket is 9 1/2" tall and 8" wide.

I adhered the striped May Arts Ribbon around the top, tied the Glitter Eyelash yarn (Martha Stewart from Michaels) over the ribbon in a bow and added a paper flower I made out of sparkle tissue paper.  I just learned how to make these simple flowers on Tim Holtz blog when he made one on his12th Christmas Tag.
I strung the tag on the basket with the same glitter yarn.  The stamps I used on the tag are from the Mazel Tov set by Papertrey Ink.  I silver embossed the images and added Yellow Stickles to the flames.
I filled the baskets with home made goodies:    
Star of David Sugar Cookies wrapped in a flat bottom clear bag.
home made fudge wrapped in a clear acetate box.  (you can find my simple, delicious fudge recipe here)
and Pecan Rum Cake Bundtlettes with a label added to warn receivers they contain nuts!
Here's the basket filled to the brim with the goodies!




Amazing what a little ribbon, a flower and a tag can do to dress up a plain basket isn't it??!!
I have made these Rum Cakes every Christmas season since I found this recipe in a magazine several years ago.  They are super easy and 'out of this world' delicious!


Bert's Rum Cake
Makes 1 large bundt cake or 12 Bundtlette cakes 
 
1/2 cup chopped pecans
1 box yellow cake mix
1 box (3.4 oz) vanilla instant pudding mix
1/2 cup light rum
1/2 cup vegetable oil
1/2 cup water
4 eggs
 
GLAZE
1 cup sugar
1 stick unsalted butter
1/4 cup light rum
1/4 cup water
 
Preheat oven to 350.  Spray a 12 cup bundt pan or 2 - 6 bundtlette pans with cooking oil spray with flour.  Sprinkle chopped pecans over bottom.  Stir cake mix and pudding together in large mixing bowl.  Add rum,  water, oil and eggs.  Beat for 2 minutes with an electric mixer.  Pour cake batter over nuts and bake for 45-50 minutes.  If you are making the smaller cakes, spoon batter evenly into each mold (about 2/3 cup each) and bake for 20 minutes.
 
5 minutes before cake is done, prepare the glaze.  Place sugar, butter, 1/4 cup rum and 1/4 cup water in a saucepan and boil for 3 minutes, stirring occasionally. 
 
Remove cake(s) from oven and slowly drizzle the glaze over the top while cake is still hot.  It will take several applications to use all the glaze.  Cool cake in pan for 30 minutes before unmolding.  Finish cooling on a wire rack.
 
Yum!!

You can see the gifts I've made in past years for the doctors here and here.

Wishing a very happy Chanukah to all those who celebrate -  starting next Tuesday at sundown.

Thursday, November 24, 2011

I am Thankful

Just wanted to pop in and say Happy Thanksgiving to all the stampers in the US!  I'm  hosting the turkey dinner for some of my family today so I thought I'd share a few of the crafty things I did for our celebration today.

Here's my table all set for 6 with a high chair for my dear grand nephew, 14 month old Landon.  I grow the Japanese Lanterns in my garden that I used in the center piece.  I found the bittersweet mixed in on a walk a few weeks ago!

 I made the little name place treat holders with a pattern from Split Coast (look here) and filled them with caramel Hershey kisses!  I saw the wishbone idea for tying around the napkins  in Martha Stewart Magazine - you can find the wishbones here

You may be able to see the fern print on the napkins?   I made these by taking real ferns, placing them on the linen napkin, covering it with a piece of white computer paper and pounding over it with a rubber hammer - the green from the fern dyes the napkin.  I ironed them after to help seal the color but they do turn brown when you wash them.
These cool turkeys are cornbread!   I found this idea again in Martha Stewart Magazine (I love her wonderful seasonal ideas!)   You can find the turkey mold here.  

I made a recipe of pumpkin butter to use on the cornbread.  Also from Martha - here's the recipe:

  Beat together 2 sticks softened unsalted butter, 1/4 cup plus 2 tablespoons pure pumpkin puree, 3 tablespoons pure maple syrup, 1/2 teaspoon pumpkin-pie spice and 1/2 teaspoon coarse salt with a mixer on high speed until pale and fluffy.  The mixture will stay fresh in the refrigerator for up to two weeks.

Here's the dessert selection!   Homemade pumpkin and pecan pie, some fudge and white chocolate dipped pretzels!
I make this fudge every year - it SO delicious and SO easy to make -  the recipe is from Eagle Brand Sweetened Condensed Milk:
3 cups (18 oz) semi-sweet chocolate chips
1 (14 oz) can Sweetened Condensed Milk
dash of salt
1/2 to 1 cup chopped nuts, optional
1 1/2 tsp vanilla extract

In a heavy sauce pan, over low heat, melt chips with sweetened condensed milk and salt.  Remove from heat, stir in nuts if desired and vanilla.  Spread evenly into a wax paper lined 8 or 9 inch square pan.  Chill 2 hours or until firm.  Turn fudge onto cutting board, peel off paper and cut into squares.  Store covered in refrigerator.   YUM!!

For the pretzels, I just melted the round white chocolate pieces (from JoAnn's or Michaels that you use to make lollipops) rolled the pretzels in the melted chocolate and sprinkled with colored jimmies and colored sugars. (I put them in the freezer on wax paper for a few minutes as they take a bit to harden!)

And finally here are two pics of traditional decorations that come out every year at my house.

My son, Josh (now 33) made these pilgrims when he was in kindergarten and although they are a little worse for wear and packing - they come out every year and I love them!
 And the tradition of getting out this picture called  Pilgrims Going to Church by George Henry Boughton goes back at least to my great grandparents - my parents reproduced the picture for my sister and I as we each were  married and established our own homes. 
Today I am thankful for so many things -  my family, my friends, the wonderful art of stamping, that I have a warm home and plenty to eat,  that I have a job and my health.

Happy Thanksgiving everyone celebrating today!

If you'd like to see all the Thanksgiving projects I've done since I started my blog you can check them out here.

Monday, December 20, 2010

Packaging up the Pumpkin Scones

I usually give food gifts to my bosses and co-workers and this year one of the things I made was pumpkin scones. I needed a way to wrap them and came up with this idea.

I used large kraft coffee bags from PTI and decorated them using the Santa from Around Christmastime and a sentiment from Twas the Night before Christmas - both from Waltzingmouse Stamps.
The gold bell, ferns and snowflakes are Martha Stewart punches.
These pumpkin scones are absolutely delicious - I found the recipe on Mara's blog here - they come out soft inside - (not hard and crunchy like some scones that you have to dip in tea just to be able to chew them! LOL!) My co-workers loved them as well!

So if you need an idea for food packaging - maybe my post is in time for you to whip one up for Christmas giving!!?? or you could at least make the yummy scones!
Stamps: Waltzingmouse - Around Christmastime, Twas the Night before Christmas
Paper: Pure poppy, white - PTI, Gold - unknown, Handsome Hunter - SU
Ink: Memento Tuxedo Black
Accessories - Martha Stewart punches - snowflake, bell, fern, Nestabilities - large scalloped circles, circles, Copics: R29, R20, E00, red brad - Basic Grey, brown bag - PTI, foam tape.

Thursday, December 17, 2009

Cookin Up Some Love

I bet we've all been in the kitchen baking for the holidays in the past week or maybe we're going to be this week?!? So the Ways to Use It Challenge on Splitcoast was to make a card with a recipe on it!

I used this week's Taylored Expressions sketch for my card.

I attached my little cooking Tilda panel with thick foam tape just at the top and bottom so there was an open space in the middle that I could slip my recipe through. The heart and sentiment are also up on foam dimensionals to help hold the recipe in place.

I stamped a little Magnolia rolling pin in light ink over the recipe.

This is a great Biscotti recipe - my sister got it from her friend last year and she gave it to me. These biscotti are a little softer than the norm so you can actually eat them without dunking them in tea or milk!

Thanks for stopping by - let me know what you've been baking this week - any good recipes to share?!?

Stamps: Magnolia
Paper: white, pure poppy - PTI, DP Basic Grey Nook&Pantry
Ink: Memento Tuxedo Black, Memories Soft Sage
Accessories: Martha Stewart Punch, foam tape, computer generated recipe, copics, vintage button - PTI, modern label punch - SU, heart punch