Wednesday, August 31, 2016

Watercolor brick wall - masculine birthday card

 
So, you may ask how I did the brick..... I kind of figured that you would. Well, I ran a piece of Crumbcake cardstock thru the Brick Wall Embossing Folder.
 

 
Then took a sponge and using Early Espresso, I put big dubs of it on one end of each brink. Now, I grabbed Aqua Painter and with long strokes, I spread the ink. It really is easier than it looks. After it dried I used Hardwood stamp to stamp the wood image on the brick which at this point started to look like wooden floor.
And surely you recognize Vintage Leaves stamp set with coordinating thinlits.... Don't you?
 
 

Monday, August 29, 2016

Feta Cranberry Rolls

This very simple appetizer, which you can prepare ahead of time, is a definite crowd pleaser. The green tortillas are absolutely beautiful along the red cranberries at the Holiday party or any party for that matter! Green onions are a must in this recipe so don't ditch them and use plenty of them. They transform the filling into something magnificent. I make them the night before, roll them up, wrap them in plastic and throw them into refrigerator.  Right before the party I slice them and place them on a platter. Voila, the appetizer is done!



Ingredients

8 oz. cream cheese
3/4 cup crumbled feta
3/4 cup dried cranberries
green onions to taste
Flour tortillas or spinach (green) tortillas

Please pay close attention to very complicated directions. Mix the first four ingredients in a large bowl and spread them on the tortilla. Roll it up, cut into slices and enjoy!

Thursday, August 25, 2016

Paper Pumpking - Buy One Get One Free






Thru October 10 first time Paper Pumpkin subscribers can buy their first month and their second month free. Subscribe before September 10, and you will pay full price for September kit and get the October kit free. Subscribe between September 11 and October 10 and pay full price for your October kit and get November free. After the two months, you may cancel the subscription, otherwise it will be automatically renewed on a monthly basis. This offer does not apply to prepaid subscriptions.

 Check out the video and you can find more details on this great promotion HERE.

Wednesday, August 24, 2016

New Oreleans beignets

#1. They are addicting.
#2. You are going to eat way more of them than you should and you're gonne love it.
#3. You need to eat them fresh otherwise the magic it gone! And I mean within 30 minutes! Trust me on that!
 
 
 
Ingredients
  • 1½ cups lukewarm water
  • ½ cup granulated sugar
  • 1 envelope active dry yeast
  • 2 eggs, slightly beaten
  • 1¼ teaspoons salt
  • 1 cup evaporated milk
  • 7 cups bread flour
  • ¼ cup shortening
  • Vegetable oil
  • 3 cups confectioners' sugar
Instructions
  1. Mix water, sugar, and yeast in a large bowl and let sit 10 minutes.
  2. In a medium bowl, whisk the eggs, salt, and evaporated milk together.
  3. Add egg mixture to yeast mixture and mix.
  4. Stir in 3 cups of bread flour.
  5. Add shortening and stir in remaining flour.
  6. Place dough on a lightly floured surface and knead until smooth.
  7. Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
  8. Let rise at least 2 hours or place in refrigerator overnight.
  9. Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.
  10. Roll dough to ¼-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.)
  11. Working about 4 at a time, place in oil and fry, flipping continuously until they are golden brown.
  12. Drain on paper towels and coat with powdered sugar.

Tuesday, August 23, 2016

Happy Owls!

 
Can I tell you how much fun this card is to make!??! I love the owls and I love the googlie eyes that I got to use. Are you shocked??
This is seriously a punch galore!! I am using a 2 inch scalloped punch for the canopy, the Owl Builder Punch and the Tree Builder Punch.

 
I started off by cutting out the opening in front flap for which I used my cutter and I cut 3/4 inch from the edge on all four sides - and that's how I got my little window.
Then came the scalloped punch (which has been since retired). If you don't have scalloped punch, you can use the Tree Builder Punch you are already using for the branches, just use the cloud part to create the canopy for this card. The rest is pretty much explanatory. Enjoy!
 
 
 

Friday, August 19, 2016

Cranberry Orange Scones

 
There is one thing about Starbucks that I love, well ,besides their divine coffee, and that's their Cranberry Orange Scones. You can only imagine how ecstatic I was when:
 
1. I found this recipe.
2. This recipe was just as good as Starbucks', if not better.
 
Truth be told, the scones are the best on the first day BUT they freeze great and still taste amazing when you throw them in the oven for a few minutes to defrost them. You can altogether skip the frosting. It's finger licking good but totally not necessary as the scones are sweet enough themselves.

Thank you Cookingclassy for this wonderful recipe!

Ingredients
  • 2 cups (277g) all-purpose flour
  • 8 Tbsp granulated sugar, divided
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, frozen
  • 1/3 cup sour cream
  • 1/3 cup + 1 Tbsp heavy cream, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 (heaping) cup fresh cranberries, diced into halves
  • Glaze
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract
Directions
  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in preheated oven until golden, about 16 - 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
  • For the glaze:
  • In a mixing bowl whisk together all glaze ingredients until well blended.

Wednesday, August 10, 2016

3 by 3 thank you note

Ok, lets get it straight, ANY stamp set that will allow me to use goalie eyes is going to be loved by me! Today I made little note card with Love You Lots which I already introduced you to before. Again, I got to color, so again, I was a happy camper. I also created an open envelope for the card with the Brights dsp paper. Enjoy!


Monday, August 8, 2016

Finger Licking Pork Roast in a Crockpot

If you are looking for something hassle free - this is it!! I have made it many times and every time it comes out exceptionally delicious. We are trying to make low carb meals and this definitely hit the spot. It was so finger licking delicious, we just wanted to eat the meat by itself. Mind you, this comes from a person who is not fond of meat.
You can serve it with a side of veggies or turn it into a pulled pork sandwich with a side of coleslaw. OR do what I did and I served it with veggies the first night and it was a sandwich for my family the following night.





 Ingredients:

1 cup chicken broth
1/4 soy sauce
1/4 balsamic vinegar
2 Tbsp honey
1 tsp garlic ( I put more because I love it so)
3 lb pork tenderloin or any other pork roast

Put the roast into the crockpot. Mix the rest of the ingredients and pour it over the roast. Cook it until the meat is almost falling apart. Turn the oven to 425 degrees. Move the roast into a roasting pan and put it in the oven along with the sauce. Baste it is bake it until browns on the outside - maybe 10 minutes. Take it out of the oven and cover with alum foil. Meanwhile, pour the sauce into a pot an boil it until it reduces and gets a little bit thicker. Pour it over pork as you serve it.

Friday, August 5, 2016

Bunch of Blossoms stamp set and coordinating punch



Bunch of Blossoms Bundle is new stamp set and punch bundle with endless possibilities. We have seen quite a bit of two-step stamping in the past year and this stamp set adds to the two-step stamping family. Check out the video!




Wednesday, August 3, 2016

Fabulous Flamingo Flower

 
The Botanical Builder die cut is just so fabulously awesome. But then I said the  exact same thing about the butterfly thinlits which I love, love, love so dearly. Today  I paired up Flirty Flamingo with Tip Top Taupe. What do you think about this color combo? I kinda like it, actually. Background is done in Gorgeous Grunge which over time came in handy, oh, so many times. The disorder that you can create with it kind of grows on you. All of a sudden it's ok to have lines and smudges and die drops....

Monday, August 1, 2016

Cauliflower casserole

Now, I post only recipes that I have tried and I love and I would make over and over again. I mean it. I really do hope that all of you have tried them and come to love them as much as I do. And today I have another one to add to my collection.... It's decadent, low carb, rather healthy and most importantly, finger licking good! After you are set and done with it you cannot believe that you are eating cauliflower. Yes, I know, you are looking at all the cheese and bacon and you are thinking that I am insane .....  Now, let me admit to you that I did not follow the recipe the  "T" because I was looking for a lighter option. I used bacon bits instead of bacon strips and I used only two table spoons which is 70 calories for the entire dish but the flavor is there. I also used 6 green onions because I felt that they just add so much flavor and used 1/2 cup of cream cheese. SO, hopefully my version was tad bit lighter but it certainly was delicious.


Ingredients

1 large cauliflower
6 strips of bacon (I used real bacon bits)
1/2 cup parmesan (I may have added a tiny bit more)
4 green onion ( I used 6)
3/4 cup cream cheese
1/2 cup sour cream
1 cup of shredded cheese for topping (optional, I used 1/2 cup)
Salt, pepper and garlic powder to taste

Directions:

Preheat your oven to 350F.  Cut out the stem and core from cauliflower, and cut into pieces.  Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft.  Drain well and mash with potato masher, leaving some chunks.  Next, mix in the cream cheese, sour cream, green onion, Parmesan cheese and bacon (reserve some bacon for topping if desired).
Spread evenly in a 9×13 glass casserole dish.  Sprinkle with 1 cup sharp cheddar cheese, reserved bacon and if desired, more green onions. Bake 30-35 minutes, or until hot and bubbly.