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Christmas Recipes

Many gingerbread ornament recipes call for  molasses or a bunch or cinnamon. I found this inexpensive {and easy!!} gingerbread recipe! Using a heart cookie cutter, I painted and personalized the gingerbread into tags for some of this year’s Christmas gifts. {http://www.razzledazzlerecipes.com/christmasfun/kids.htm}

Salt Dough Ornaments

2 C. flour
1 C. salt
1 C. water

Mix salt and flour. Add in half the water, then gradually add the remaining water. Knead until the dough is smooth, this can take up to 10 minutes.

For flat dough ornaments roll out the dough on baking paper. You can also be creative and make odd shapes and wreaths (takes longer to bake.) Use cookie cutters, cut-out templates, or just use your hands.

Dust dough with flour and begin to add details to the ornaments with a toothpick, popsicle stick, and knife.

Don’t forget to use a straw to make a hole so you can hang the ornament.

Baking: Time varies based on thickness of ornament
Temperature: 325°F.
Time: 1 1/2 hours – or until dry

Let cool before you begin. Paint with acrylic paints. Glue on beads, buttons, or any fun accessory. Coat with acrylic varnish when everything is dry.

 


 

 

 

 

 

Recently I discovered a fabulous new way to do hot chocolate {and oh my goodness! It rivals Starbucks’ hot chocolate!}.  Place stainless steel mixing bowl and whisk in freezer for 10-15 minutes. In a saucepan, heat milk. Add hot cocoa mix {easy, huh?}.  Take mixing bowl from freezer and pour 1 cup heavy whipping cream and 2 tablespoons sugar into the mixing bowl. Whip until the mixture peaks. Pour hot chocolate into mug. Top with generous dollop of whipped cream. Sprinkle with a dash of cinnamon or crushed peppermint {like from a peppermint or candy cane}.

 

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Filed under {Christmas Time}, {Holiday Fun}

Vintage Set of Cards {photos from a custom order}

I enthusiastically received a custom order for a set of 5 vintage inspired cards.  The following recipe yielded a set of fabulous cards:

  • a dash of gold ink
  • 6 teaspoons of type writer key stickers
  • 2 vintage image stamps
  • pages from a 50+ year old book
  • 4 cups of creativity
  • 1 cup of letters from vintage flash cards (macron included!)
  • a dash of inspiration
  • handful of textured scrapbook paper
  • a pinch of purple and light brown brads

Yield: 5 fabulous vintage inspired cards


The recipient of these lovely cards: “So, I went to my mailbox today, and I found a lovely little package waiting for me. Oh, Sarah, they are beautiful. Thank you so much. I especially love the type writer one!”

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Filed under {Inspiration and Creations}

Halloween Can Be Even More Fun with…

…surprisingly spooky beverages!! {I love entertaining about as much as I enjoy making cards and these Martha Stewart beverages are great for spooky entertaining! ;-)} Take a look at the following recipes and the pictures I took!

Shrunken Head Cider

Ingredients:

{Serves about 30}

  • 2 cups lemon juice
  • 2 tablespoons coarse salt
  • 8 large Granny Smith apples
  • 32 whole cloves
  • 2 gallons apple cider
  • 2 (12-ounce) cans frozen lemonade concentrate, thawed
  • 2 cups spiced rum (optional)

Directions:

  1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
  2. Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
  3. Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the “eye” sockets.
  4. Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.


Deadly Punch

Tools and Materials 
  • Duct tape
  • Plastic face mask
  • Green liquid food coloring
  • Clothespins
  • Plastic container, such as a Sterilite bin
  • Packing material such as Styrofoam peanuts or bubble wrap
  • Gummy worms
  • Pair of large latex gloves
  • Rubber bands
  • Sheet pan
  • Parchment paper
  • Beverages, such as ginger ale or lemonade, to make punch
Ice Face and Hands How-To
1. Using duct tape, tape up all of the mask’s orifices, such as the nostril holes, inside and out. Place the mask face-down in the plastic container, stabilizing the mask in place with the packing material.
2. Using the food coloring, dye about 3 cups of water light green (this should require only about one drop of the coloring). Pour the mixture into the mask, filling it about halfway.
3. Lay the gummy worms as desired around the head of the mask, creating Medusa’s hair and using clothespins to hold them in place. Freeze the mask, at least overnight.
4. To create the hands, fill the latex gloves with water (one glove holds about 1 1/2 cups water, so you’ll need about 3 cups for both). Using rubber bands, tie the gloves at the wrists to seal them shut. Place the hands flat on a sheet pan covered with parchment paper, to prevent them from sticking. Freeze the hands, at least overnight.
5. Remove the mask from the container, remove the face from the mask mold, and remove the hands from the gloves. (They should come out easily, but if not, place the hands and face in another container filled with room-temperature water to loosen them from the molds.) Turn the face upside-down to reveal the green face with worm hair.
6. Prepare the punch of your choice (Martha uses lemonade and ginger ale), gently slide the face into the punch, and add the hands — one on each side, palms facing up.

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Filed under {Holiday Fun}

What is Your Favorite Thing About Fall?

Some of my favorite things about fall are drinking apple cider, snuggling up in Grandma’s quilt and watching a good movie on our comfy couch while the warm  fireplace is crackling.

What is your favorite thing about fall?

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Filed under {Autumn}

Fall into Autumn with Me

Today my husband and I stopped at a local pumpkin, apple and squash stand. We discovered it last year and fell in love with its apples, gourds, ciders and super prices! For only $4, we adopted 6 lovely pumpkins and 6 unique gourds. This year the quaint stand had white pumpkins! I put these little cuties to work on one of our expedit’s shelves {go to http://www.ikea.com and search for “expedit”; we have the one with 25 shelves.}.

Something else I enjoy about autumn is the yummy food that’s eaten this time of year….such as pumpkin pie…acorn squash with brown sugar…or Emeril Lagasse’s “Hot Buttered Rum.” This recipe can be found on http://www.foodtv.com…and I think I’m going to go have some of this yummy drink while I listen to the fall breezes through the open window and work on some more cards for my Etsy shop. Enjoy the recipe!

Ingredients

  • 1 stick unsalted butter, softened
  • 2 cups light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • Pinch ground cloves
  • Pinch salt
  • Bottle dark rum
  • Boiling water

Directions

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately.

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Filed under {Autumn}