We decided to do something totally different for our swap this month for weSTAMP. The theme was a 6×6 recipe page! I decided to use the recipe that I use the most. It’s so fast and easy. I do make my pie crust homemade (I took a pie-making class years ago). Most people don’t want to mess with that, so I just wrote the fast and easy way (STORE BOUGHT). Still good, but not quite as good as home made.More photos from our meeting to follow!! Recipe: (for 6×6 page LOL) Stamp Set: One Good EggPaper: Crumb Cake, Daffodil Delight, Whisper White, Peach Parfait, Sweet Stitches DPInk: Basic Black, Daffodil DelightAccessories: Large Scallop / 2 1/2″ Circle Punches, Corner Punch, Daubers (for polka dots), Dimensionals (for scallop circle part), Pretty in Pink Chalk (for cheeks), Large Polka Dot Texturz Plate (Daffodil Delight background piece is embossed with this), Craft Feathers (top of chicken’s head)
Beak is 3-D, and formed by folding paper and cut into a beak shape.
I made this for my Stamp a Stack classes last week. This is the most requested recipe that I own! CAUTION, this is ADDICTING and has quite a few calories! But it is OHHHHHHH SOOOO GOOD and easy to make!
Microwave Caramel Corn
½ C. butter 1 C. brown sugar ¼ C. dark Karo syrup Dash of salt
Microwave on high 4 mn. in a glass bowl. Stir after 2 mn.
Then add: ½ t. baking soda 1/8 t. vanilla
Stir until fluffy. Pour this over the puffed popcorn (I use one full bag of the popcorn) that is in a large Tupperware bowl (or one that is ok to go back into the microwave.) Stir this up, then microwave for 2 minutes, stirring after 1 minute.
Spread this out on wax paper to let it cool. If you want added sweetness, melt some chocolate almond bark and drizzle over the caramel corn. I put this in the refridgerator so the chocolate gets hardened. Then take out and break it up into smaller pieces.
Note: Here is a photo of the puffcorn that I get. This is the secret to yummy caramel corn! I have found it at Safeway and Albertsons in AZ.
I’ve been on an OREO KICK the last couple of months! I saw a card-front like this at Convention this year. I don’t even own the card, but I took a photo of some else who swapped for it. Sorry, I don’t even know who designed this! (If you know who it is, please let me know so I can give her credit!) I just knew I wanted to do this at one of my classes! (I should have saved my Oreo Truffle for THIS class! LOL Truffle recipe can be found HERE. NOTE: I got an email from a stamper (Cheryl) who received this swap at convention. She told me the gal who created this card is Susan Campfield from MInnesota!! YAY this mystery is solved!! Thanks for the info Cheryl!!
I decided I HAD to decorate the inside!! The inside is an oreo with a bite taken out of it, with crumbs at the bottom.
Recipe: Stamp Set: Got Treats?, Itty Bitty Backgrounds, Occasional Quotes Paper: Whisper White, Riding Hood Red, Early Espresso Ink: Early Espresso, Craft White Accessories: 1 3/4″ / 1 3/8″ Circle Punches, Scallop Circle Punch, Embossing Folders: Square Lattice, Vintage Wallpaper, Large Scallop Die, Coluzzle, Dimensionals (to make top oreo cookie POP)
I made an Eclair Desert for our treat this month. I’m sorry I took the picture from the blog I found it on: Little Birdie Secrets. (I forgot to take a picture of the one I made.)
Eclair Dessert 2 small packages instant vanilla pudding 3 cups milk 1 can of chocolate frosting (or your own recipe) 8 oz. cool whip 1 box of graham crackers
Stir pudding mix and milk together and let set for 5 minutes. Fold in cool whip. In a 9 x 13 pan layer graham crackers (I usually break some to get them to fit right). Then layer on 1/3 of the pudding mixture. Layer twice more (layers should go: crackers, pudding, crackers pudding, crackers, pudding, crackers). Then spread frosting all over the top. Let set overnight or at least 3 hours.
Sorry no project post today, but wanted to share the recipe to some treats I made for my Clubbers this month! These are Oreo Truffles, and my fellow weSTAMPER, Pam Wood, shared the recipe with me.
1 package of Oreo cookies 8 oz. cream cheese, softened 1 package of chocolate almond bark
Crumble the oreo cookies in a food processor or blender. (If you do this in a blender, you may be able to just blend 1/2 the package of cookies at a time.) They should be SUPER FINE in texture. Add the cookies to the cream cheese and mix by hand. This will eventually get to be dough-like consistancy. Roll these into small balls, and then dip them into the melted chocolate almond bark. I found the easiest way to dip them was to poke it with a shish-ka-bob skewer. Cool in the refrigerator to harden chocolate.
Here is one of the projects we made for Stamp Club this month. The inside has a “Cold Stone” gift card. (Sorry about the black blotch on upper right corner, must have fallen on an ink pad!)
I got the ice cream sundae idea out of the Stampin’ Success magazine, which is an AWESOME idea magazine that Stampin’ Up demonstrators receive each month. I chose different colors and used some new products on it for my class. I got these cute sundae bowls from Oriental Trading Company. When you are finished, you can package this gifty item like the one I made in this post HERE.
Of course, it was a GIVEN that I make ice cream sundaes for the snack this month!! I want to share with you my great great grandma’s recipe for hot fudge sauce! You can use this on homemade brownies, as well. See end of post for recipe!
Recipe:Stamp Sets: Crazy For Cupcakes Paper: Pumpkin Pie, Tempting Turquoise, Whisper White, Daffodil Delight, Rose Red, Soft Suede, Early Espresso, Island Oasis DP Ink: Basic Black Accessories: Punches: 1/2”/1 3/4” /1/4” Circles, Scallop Edge, Dotted Scallop Ribbon Border, Large Oval, Dimensionals
Hot Fudge Sauce Recipe 1 1/2 C. Sugar 1 1/2 squares of baking chocolate 1/3 C. butter 1/3 C. milk 1 t. vanilla (after done boiling)
Stir and boil for 2 minutes, stirring constantly. Remove from heat. Let this cool so it becomes thicker. You can speed up the cooling process by filling a large bowl with ice water, and gently setting the pan in the bowl. Stir until it is cool.
I forgot to post this from about a month ago! These are little sweet treats with home-made caramels inside. They don’t stick to your teeth, so they won’t pull your cavities out! LOL)
Here is the recipe for the caramels.
2 C. sugar 2 C. heavy whipping cream 1 C. Karo syrup 1 C. butter 1 t. vanilla
Combine sugar, syrup and JUST 1 C. of the cream (for now). Bring to a full boil, then add the other cup of cream. Boil until it reaches the hard ball stage, stirring constantly. This part takes about 30 mn. Remove from heat, add butter. Stir until it’s all blended. (It will separate at first, but the more you stir it and it cools, the more it will blend together). Add vanilla. Pour in buttered 8×8 pan. Cool and cut into pieces.
I found these glass containers at IKEA.
Recipe: Stamp Set: Holiday Best Paper: Real Red, Very Vanilla Ink: Chocolate Chip, Real Red Accessories: Scallop Circle/1 3/8″ Circle Punches, 1 1/4″ Striped Chocolate Chip Grosgrain Ribbon
I made this dip for a workshop I did yesterday. The gals wanted the recipe so thought I would post it here. I like to serve this in the fall/winter because of the cinnamon/pumpkin flavor.
This makes SO MUCH, even 1/2 of this is going to probably going to be enough!!!
1 medium container of cool whip 1/2 can pumpkin (15 oz can) 1/2+ bag of powdered sugar NOTE: I use a little more to make it a little thicker. I just buy Safeway or Fry’s brand, it is just a regular sized package, same size as the brown sugar package. 1/2 t. pumpkin spice 1/2 t. cinnamon
I serve this with these Ginger Thins by Anna’s. You can buy them at the grocery store (by the fance cracker section), and I have even seen these at Walgreens! I think the mousse would be good with sliced applies, too! ENJOY!
I had some requests to post the recipes of what I served at my Girl’s Day/Night Out this month, so here they are!
The first one was from my childhood days! My mom’s best friend made this at a picnic! I was about 9 years old and I remember asking my mom to get the recipe from her! It is a family favorite and always a hit in the summertime!
KEY LIME PIE
1 graham cracker crust Mix:1 can sweetened condensed milk1 T. lime juice6 T. lemon juice1 pkg. lemon-lime Kool Aid (the old fashioned CHEAP envelope kind) Let this set 5 mn. Using mixer, mix in a medium tub of Cool Whip (8 oz. tub)Put this in pie shell, and set in refrigerator. Must be kept cool.
This next recipe I found on one of my favorite bloggers, Laurie. Her blog is “Stamping Up North” and can be found HERE. If you click on her RECIPES sidebar, you will find OODLES of yummy things to make there! I still think she could write a cookbook! I already know the next recipe I am going to try! Anywhoooo…..that is where I found this treat that I served. They are ADDICTING! She has a prettier picture on her blog of these sweets, but here is my lame picture of these in production.
Cookie Dough Truffles 1/2 C. butter3/4 C. brown sugar2 1/4 C. flour1/2 can sweetened condensed milk (this is about 1/2 C + 2 T.)1 t. vanilla Cream butter and sugar. Add flour, milk and vanilla. Stir in:1/2 C. mini chocolate chips1/2 C. walnuts (optional! I didn’t add this to mine) Shape into 1″ balls and freeze until firm.Melt:1 1/2 lbs. semi-sweet candy coatingDip balls in chocolate. Store in refrigerator. One batch makes about 46 dough balls (depending on how much you sneak while preparing.)
I made some Key Lime Cupcakes at my Stamp Classes this month, and many wanted the recipe. I have been using many of Laurie’s recipes from her blog, Stamping Up North. You can find many YUMMY recipes on her blog. (PLUS they’re cute “scrapbooky style”!)NOTE: This is a picture of the what the cupcakes kind of look like, I found it on the internet. (Mine weren’t quite as pretty as this one!!) I didn’t put green foodcoloring in mine, but I think it looks even more summery this way! Also my frosting wasn’t quite as thick as this. I just had to add a picture, though, to make it look like a more interesting blog entry. LOL Anyhow, here is the recipe to these REFRESHING summer – Key Lime Cupcakes1 pkg. yellow cake mix1 1/4 C. water3 eggs1/3 C. vegetable oil2 T. lime juice Mix and bake 350 degrees for 20 mn. Cool completely before frosting. Makes 24 cupcakes. Key Lime Buttercream Frosting1/2 C. crisco1 t. vanilla2 T. milk1 T. lime zest1/2 C. butter (softened)4 C. powdered sugar1 T. lime juice Cream shortening and butter with mixer until light and fluffy. Add vanilla and mix well. Add 1 C. powdered sugar at a time. Beat on medium speed. Icing will appear dry, then add milk until light and fluffy. Stir in lime juice and zest. Makes 3 C.
Oops, I almost forgot! I promised all the gals I would post this recipe from our Girl’s Day/Night Out! Weren’t they yummy? (I am a HUGE COOKIE DOUGH FAN, that is my favorite ice cream, blizzard, treat! In fact, my mom would make cookie dough balls and freeze the dough balls in a plastic bag. They would be in the freezer with NO intentions of being baked. They were just to eat as TREATS!!!)
I found this recipe on Laurie’s blog, Stamping Up North. (I have mentioned Laurie before). Not only is she an AWESOME stamper, but she has recipies on her blog that will knock your socks off!!! (Her recipies are always done up CUTE and scrapbooky-style!!)
So, here is the recipe for Cookie Dough Brownies!! Don’t worry, the cookie dough layer doesn’t have any egg in it, so for those of you who cringe at the thought of eating cookie dough because of the egg, you can RELAX!! (FYI, I have been eating cookie dough since I was born and I’m still alive…..LOL)
COOKIE DOUGH BROWNIES
2 C. sugar 1/2 C. cocoa 1 C. oil 2 t. vanilla 1 1/2 C. flour 1/2 t. salt 4 eggs 1/2 C. chopped walnuts (opt.)
Mix and bake in greased 9×13 pan. 350 degrees 30 mn. Cool COMPLETELY!
Mix the following ingredients to make the “cookie dough” and spread ontop of cooled brownies 1/2 C. softened butter 1/4 C. sugar 1 t. vanilla 1/2 C. brown sugar 2 T. milk 1 C. flour
Top with a glaze of: 1 C. melted (on LOW) chocolate chips 1 T. shortening
Sprinkle with 1/4 C. chopped walnuts
I put it in the refrigerator to get the glaze to firm up.
I made these at one of my morning stamp classes this month. They were a hit, so I thought I would post the recipe. This is a fun recipe to make with your kids. They get a kick out of it because ICE CREAM is one of the ingredients. These are SO SIMPLE to make! (I got this recipe from my sister in law, who is an AWESOME COOK!)
Ice Cream Caramel Rolls
¼ C. butter 1 ½ C. vanilla ice cream ½ C. brown sugar Pillsbury biscuits (2 cans)
Mix first 3 ingredients in pan. Bring to a boil. Dip biscuits in sugar and cinnamon mixture. Put in greased 9×13 pan and pour caramel mixture ontop. Bake 325 degrees for 20-30 mn.
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