Valentine’s Day Goodies!

Valentiene’s Day is in the air around our home! Today’s post is YUMMY!

My favorite piece of furniture in my home is my coffee niche! I visit this area quite often during the day! LOL

This area is where I put my seasonal items – alongside my favorite things….coffee…..Rae Dunn…..gnomes…..fun holiday decor…..

Look at the beautiful projects made with the Meant to Be bundle! Did you realize you get 16 framelits in this bundle? WOW that is a great deal! These framelits can be used YEAR ROUND (think wedding, anniversaries, baby, birthday, or thinking of you!)

You can find the link to these products below. You can bundle the stamp set and framelits together and save 10%, or purchase them separately.

I love baking, so here’s a treat I had at my last Stamp Club. It’s probably the recipe I have made most out of all the recipes I have.

The gnome beside the brownies was actually one of my Christmas gnomes! Slap a heart on him and he turns into a Valentine’s Day gnome!

Caramel Brownies

1 bag of caramels
2/3 C. evaporated milk
1 German Chocolate Cake mix
½ C. melted butter
12 oz. chocolate chips

Melt caramels over low heat with just 1/3 C. of the evaporated milk.
Grease 9×13 pan.
Combine boxed dry cake mix, butter, and the other 1/3 C. of the evaporated milk. Stir. Press ½ of this dough mixture into the bottom of the pan. Bake 350 degrees 10 mn.
Sprinkle ½ of chips on bottom layer
Spread caramel over chips
Crumble rest of dough (or just pull apart chunks of dough) and place these randomly over the top of the caramel.
Sprinkle rest of chips on top.
Bake 15-18 mn.
Cool and refrigerate at least 30 mn. (This will make the chips get firm.) After that they don’t have to be refrigerated.

ENJOY!

Pazookie Christmas Treats

Do you know what a “pazookie” is? It’s a half baked cookie and then you add ice cream on top after you take it out of the oven. That is one of my favorite desserts! I figured out a way to make individual pazookies and gave them as a party favor! They are individual servings in a small Kerr jar. Then when they get them home they just pop the jar in the microwave for 15-20 seconds and add their ice cream!

You can use your favorite cookie dough, but I went the easy route and just bought pre-made Toll House cookie dough. I have the instructions on the tag below. FUN easy gift!

Here’s the assembly line! LOL

….And There’s’ MORE!

Here’s a table gift the gals received, it’s a little Stampin’ Up trash bin filled with “white trash” treats inside! Basically you just add the food you like and mix it with vanilla almond bark! The popcorn is Chester’s Puffed Corn (looks like packing peanuts – I teased the gals and said packing peanuts were the mystery item in there LOL)

Here’s a simple card – what you can’t see in the photo is the whole front of the card is spritzed with our new Frost Shimmer Paint. You just put a tad bit in our spritzer bottles, then fill the rest with rubbing alcohol. There is a nice shimmer to the WHOLE CARD!!!!

 

We had a swap contest for the gals, and here’s the winning card! Isn’t this adorable! Pat Brannin was the winner – she was our “ROYALTY” and got to bask in it with a crown! LOL She used the “eclipse” technique. Such a cute card for Halloween!

Here she is with her prize, the whole kit and caboodle for Santa’s Workshop Cards on page 21 of the holiday catalog! WAY TO GO PAT!!!!!

15% SALE STARTS TODAY!

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Today starts the SALE! Please read previous post HERE for details!

I’m not sure if you knew this about me, but I am a candy corn NUT! I LOVE candy corn and my favorite way to eat them is mixed with salted peanuts. It tastes like a Salted Nut Roll (if you’re from MN) or PayDay (if you’re from AZ). I have so many candy corn decor in my house! Here’s a photo of my latest pedicure, and my flip flops that a friend made me! I love them!

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I love baking and these desserts were a hit this month! The recipe can be found HERE. I tweaked the frosting a bit. I like cream cheese in my frosting, so I added about 1/4 of a block, along with 1 t. of vanilla paste (if you haven’t ever tried this, it is so much better than regular vanilla! It can be found on Amazon HERE.) I use these Witch Feet in everything! I used the retired Top Note die and some popsicle sticks in the legs.

Don’t gross out about the flower! I have a bin of all different colored flowers from the craft store that are ONLY used for baking! They  wash up well with Dawn soap when I am done with them.IMG_9636

This 2nd recipe has a pumpkin spice flavor as well, but with a layer of pudding. The recipe can be found HERE.

I tweaked the frosting a bit. I wanted it to last 2 days so I just used Cool Whip instead of homemade whipped cream. I LOVE that the Cool Whip has CINNAMON in it!! I also skipped the maple syrup in the frosting.

I’ll save you some time, the ONLY place I could find Pumpkin flavored pudding was at Walmart! I checked 5 grocery stores!!

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Hope you enjoy!!

 

Christmas Chalk Board Art and Peppermint Truffles!

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We did a gift exchange at our weSTAMP Christmas party and this is what I came up with. I bought the frame at Hobby Lobby this summer. I wish I would have taken a photo of it before! It was light wood and had tin Hawaiian decorations on it!! I stained the wood darker with Stampin’ Up ink and sponges and took off the tin.

Do do the lettering I made a stencil with my Cameo Silhouette machine and filled in with chalk, then removed the vinyl. LOVE that machine!

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This is my “go to” treat this Christmas! These are SO YUMMY! There’s only 4 ingredients! Peppermint oreos, cream cheese, white almond bark, and crushed candy canes! (You can buy the candy canes already crushed at Walmart!) Here’s the recipe link HERE.

Caramel Apple Card plus Hallowen Treat!

I saw this apple card idea on Connie Collin’s blog and KNEW this was exactly what I wanted to CASE for my Girl’s Day/Night Out class this month. This card was a HIT! (This card is a CASE of a CASE, the original card came from Lynn Pratt and you can find her blog and free template HERE!

 

Here is the back side of the apple card.

The plastic wrap is just a Stampin’ Up envelope with the top cut off and then tied around the apple at the top! I taped the square edges in so the plastic followed the lines of the apple.

Here is the treat that I served. I found the recipe for this mock “Nothing Bundt Cake” HERE. I also used my witch legs again!

 

Stamp Club Project

Here’s a card we made at Stamp Club this month! Becky Roberts sent me one of these cards last year (see her card HERE), and I could feel a CASE coming on! She has awesome instructions on how to make the elf boot using punches. While you’re over there, check out her 12 DAYS OF CHRISTMAS! You will find DARLING CHRISTMAS PROJECTS!

Here’s a fun Halloween treat! I made the witch’s feet just like the elf feet above! To make the legs, I put DSP on thick tagboard, and taped Popsicle sticks in the ends of them.

The recipe to the Microwave Caramel Corn can be found HERE.

Owl Plus White Trash

What would we do without PINTEREST??? I found an owl similar to this on Pinterest, plus it had a link to a “White Trash” recipe, which is in the bag.

Here’s the link to the White Trash recipe HERE.

Recipe for Owl Topper:

  • Paper: Soft Suede, Whisper White, Chocolate Chip, More Mustard, Basic Black, Pumpkin Pie
  • Accessories: Top Note Die, 1 3/4″ – 1 3/8″ – 1″ – 1/2″ Circle Punches, Beak is handcut, Cello Bag (4×6)

St. Patty’s Day Treats

I enjoy making fun SWEET treats for my stamp classes. This was my St. Patrick’s Day tribute this month! I have made this microwave caramel corn many times for my classes. You can find the recipe in a previous post HERE. This time I also melted chocolate baking chips (not chocolate chips, the chips that get hard when cooled – I sometimes use chocolate almond bark) and drizzled it ontop, then once it cooled I did another layer with white chocolate drizzled ontop. This is so sweet it will make your teeth curl! I found the cute St. Patty’s Day pot to put the caramel corn in at Hobbly Lobby. The leprechaun on the skewer is made with Stampin’ Up punches. Recipe for Leprechaun:Paper: Garden Green, Brushed Gold, Blushing Bride, Pumpkin Pie, Basic BlackPunches: Scallop Circle #2 Big Shot Die (larger one of the two, used for the tag), 2 1/2″ Circle Punch (brushed gold circle on tag), Scallop Circle Punch (hair), 1 3/8″ Circle Punch (face), 1/2″ Circle Punch (nose and use a dimensional under it), 5 Petal Punch (mustache), Cupcake Punch (circles from this are used for the eyes), Word Window Punch (brim of hat), 1/4″ Circle Punch (ears)I hand cut the hat and buckle for the hat. Then I glued the skewer on the back side and added another 2 1/2″ Garden Green circle punch to cover up the backside where you see the skewer.

Recipe for Mint Brownies:1 C flour1 C sugar1/2 C softened butter4 eggs1 can Hersheys chocolate syrupMix until smooth. Pour in greased 9×13 pan. Bake 350 for 30 mn. Top may look wet when you take it out. Cool COMPLETELY! Next layer:2 C powdered sugar1/2 C softened butter1 T water1/2 t mint extract3 drops of green food coloringBeat until smooth. Pour over brownies. Chill until cool. (If you don’t chill this layer completely, the next layer will MELT this layer!) Next layer:6 T butter 1 C semi sweet chocolate chipsMelt on low, let cool a bit, then pour over mint layer. Chill until firm.

S’More Cookie Bars

In case you haven’t figured this out about me yet, you must know I have a terrible SWEET TOOTH! I am always on the hunt for new recipes to try out at my stamping events. Here is a recipe I tried at my Stamp Clubs this month. They were a hit! I found the recipe on this blog HERE.

I will also copy the recipe below. NOTE: It calls for an 8×8 pan, but I needed more bars. I doubled the recipe and put it in a 9×13 pan.

Ingredients:

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups all purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 king-sized milk chocolate bars (Hershey’s)

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Stamp Club Project

This was one of the Stamp Club projects this month. I taught the gals how to brayer. Such a fun technique! I got to attend Michelle Zindorf’s class last month and she is the BRAYER QUEEN! I highly recommend her class if she is in your area!

Recipe:
Stamp Set: Easter Blossoms
Paper: Very Vanilla
Ink: Pretty In Pink, Bashful Blue, Pear Pizzaz, Garden Green, Soft Suede
Accessories: Brayer, Sponges, Oval Scallop Die, Polka Dot Embossing Folder, Dimensionals (behind oval die), 1 1/4″ Striped Pretty in Pink Ribbon

This is the treat I served. They are called Chocolate Chip Cookie Dough Cupcakes. I found the recipe on the blog My Baking Addiction. Inside each cupcake is a smallcookie dough ball!

Almond Bar Recipe

I keep forgetting to post this!! (Sorry ladies!) I made this at my last Girl’s Day/Night Out and it was a HIT! If you like ALMOND flavoring, you will like these!

I found the recipe at my FAVORITE cooking blog, Cookin’ Up North. Laurie has INCREDIBLE recipes!! (She’s SO SWEET, too!) I even have folder on my desktop for her recipes because I save so many of them!

Here are the Almond Bars I made last month:

This is the original recipe from Laurie’s blog. However, I wanted a little thicker layer of frosting (as shown above) so I doubled the recipe for the frosting. The frosting recipe as shown below is the single frosting recipe.

Almond Bars

2 c. flour
1/2 c. powdered sugar
1 c. softened butter {no subs} Mix and pat in an ungreased 9×13 pan. Bake at 350 for 20 minutes.
Mix:
8 oz. softened cream cheese
2 eggs
1/2 c. sugar
1 tsp. almond extract
Pour over hot crust and bake for 15-20 minutes. Cool completely.
Mix:
1 1/2 c. powdered sugar
1/4 c. melted butter
1 1/2 tsp. milk
1 tsp. almond extract.
Spread onto cooled bars and top with slivered almonds.