Thursday, September 29, 2016

September 2016 Paper Pumpkin

Hello there crafters! I wanted to give you a little sneak peak of the September 2016 Paper Pumpkin. Don't forget that they have buy one month, get second free thru October 9! You can get this kit if you place an order before the end of the promotion. Meanwhile, enjoy with video!

Tuesday, September 27, 2016

Amazing caramels

I'm so into the holidays right now! I really want to create an assortment of amazing goodies I can give out during the holiday season and this was the first thing I tried. I wrapped the caramels in wax paper and they looked just so darn cute. So yummy and so satisfying! I made them several times and they came out great every time. I'm currently working on scotchmellows a.k.a. caramel wrapped marshmallows. I will let you know if they come out ok. If I will never mention them again, you know that they were a disaster. Do not get discouraged by detailed directions. Once you get them down, the process is very simple.
  • 1/2 cup (113 grams) unsalted butter (1 stick)
  • 1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
  • 3 tablespoons water
  • 1/4 cup (60 ml) light corn syrup
  • 1 cup (200 grams) sugar
  • 1/2 teaspoon course or flaked sea salt

  • Directions
    Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
    Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
    In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan.
    The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream - so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
    By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F (115 degrees C). This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F (118 degrees C).
    The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
    Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
    Found it on Inspired Taste. Thanks!

    Thursday, September 22, 2016

    It's fall time!

    It's Fall! It's Fall! We can smell it all in the morning air! Just love this time of the year! I actually got my first pumpkin and will put it out today!
    Hope you enjoy the card. I had fun making it!

    Wednesday, September 7, 2016

    Help Me Grown in Denim...

    I don't know if any of you remember the Not Quite Navy cardstock by SU which since has been retired? Well, I loved it and was not happy at all when they decided to retire it. Frankly, I cannot believe that retired it and left some other colors in. Anyways, this wonderful Dapper Denim is a very close competitor the Not Quite Navy and thus my favorite blue at the moment right next to Marina Mist and Pool Party.
    I stamped the Helping Me Grow image on Vanilla cardstock with Black Stazon. I then used Aqua Painter and Marina Mist and Dapper Denim ink (mostly Marina Mist) to color the flowers. Did I mention how relaxing coloring is?
    Gorgeous Grunge makes splatters everywhere in Sahara Sand (love this color, seriously, love it) with a tad bit of sponging.
    A little tip: the best way for me to get a crisp image  was to stamp it with the piercing mat underneath the paper. I actually use that mat for all my stamping needs, just because it's awesome.

    Thursday, September 1, 2016

    Holiday Catalog is here!!

    It's here, it's here, it's really, really here!!! Finally the Holiday Catalog is here with all the wonderful goodies!! You have to check it out!!

    Look at this amazing Santa Thinlit and check out the video below!! So fun!