Posts Tagged ‘Recipe’
, so that I can gather all of the comments together.
Okay, onto the fun creative stuff! Adela has made so many cute templates, here’s just one more, called the Cupcake Card & Box Set:
Adela supplies you the template in both the SVG and the PDF formats. So if you have a fancy smancy digital cutter (I used my old 6″ cricut with SCAL), you can get this done a bit faster, but otherwise, you can certainly use scissor power.
Open up the card …
to put in a birthday invite info or a special sentiment for a birthday friend, a gift certificate!
Okay, so what if you don’t want a birthday cupcake or even a card, you’re more into little boxes to hold treats … check this out!
I’m thinking of a gift for a friend, for a teacher at the end of the year, or maybe as a favour at a shower, filled with some chocolates or chocolate covered Pomegranate seeds. I dunno … anything chocolate covered, really.
Can I say just how easy these templates are to put together!
Today is my oldest son’s birthday … 9 can you believe it? Oh my, Malcolm. Anyways, it’s a busy one, getting his favourite cake ready before the kids come home from school today. I did manage to take a couple of pics (gotta love time delay feature on the D80).
I was playing around in illustrator (using Didot Font, Poplar Std Black, the pen tool & some canned illustrator brushes). I had fun with this & if anybody ever watches Cake Boss, you’ll know why I’m giggling at this.
The Patterned Paper & Photo Edge masks are from Sande Krieger (French Laundry).
Wanna have some fun with a favourite family cake recipe? Make your own “Cake Boss” Scrapbook page …
Click here to download CAKE MUM.
Click here to download CAKE MOM.
If you are workin’ old school or on a hybrid scrapbook page, here are a couple to print off:
Paper Craft Planet’s 3D challenge, 3d39, this week is from Lyn Bernatovich, with this really cute “Soup in a Jar”–Friendship Soup. Cute Gift!
Here’s Lyn’s Friendship Soup Recipe:
½ c. dried split green peas
1/3 c. beef bouillon granules
¼ c. medium pearl barley
½ c. dried lentils
¼ c. minced dried onion
2 tsp. Italian seasoning
½ c. uncooked long grain rice
½ c. uncooked small pasta
1 lb. ground beef
3 qts. water
1 can (28oz) diced tomatoes undrained
1 sm. onion, chopped
In a 1 qt. jar, layer first 7 ingredients in the order listed. Wrap pasta in plastic and add to jar. Seal tightly. Store up to 3 months in a cool, dry place.
To Prepare Soup:
Remove pasta from jar and set aside. In a dutch oven over medium heat, cook beef until no longer pink, drain. Add water, tomatoes and soup mix; bring to a boil. Reduce heat, cover and simmer for 45 minutes.
Stir in pasta, cover and simmer for 15-20 minutes or until pasta, peas, barley and lentils are tender. Makes 4 quarts/16 servings.
Here’s my decorated Jar for the soup. Yes, I know where’s the ingredients? I just see rice. Uh, yes. Liam & I are on Puppy Watch, as Sparkle had surgery & the poor Pup is recovering. So just back & forth to get the kids to & from school. No time for shopping. But it’ll be ready for when I get the dry ingredients.
Oh yes, do you like the “Jolly” stickers? Liam was my helper boy (slightly adjusted by Mum), with “USE theeese”. Ah the embellishment drawer proved very exciting to a 3 year old today.
Stampin’ Up: Merry Moments DSP, Nestabilties Scalloped & Circles, Jolly Stickers from Sugarplum, 1 L Mason Jar, Ribbon from Walmart.
So I was surfing and found THIS RECIPE on the Recipe Link, by Micha.
Jello Brain Mold Recipe
6 small or 3 large boxes of watermelon (works best) or peach Jell-o
1 can light or non-fat evaporated milk*
2 1/2 cups boiling water
1 cup cold water
Green food color
Spray inside of the mold with a non-flavored cooking spray (like Pam).
Dissolve Jell-o in 2 1/2 cups of boiling water. Add 1 cup cold water and evaporated milk. Add food color to desired color (about 5 drops). Pour in mold and chill until set.
*Don’t use regular milk in place of the non-fat evaporated milk – it’s won’t be as cloudy and has a tendency to curdle or separate in this type of recipe. Don’t use whole evaporated milk, either, since it may also curdle.
This is what the mold looks like:
We tried using strawberry jello (ran out of peach, so hence the “live brain” colour) & peach jello combined with green & blue (5 drops) of food colouring.
Forgot to spray the pan, but it turned out alright this time:
I don’t eat jello. I like sweets, it’s just not “my thing”. My kids & DH LOVED it … LIVE BRAIN …
Okay, I’m trying ‘new’ halloween recipes this year, for our mini gathering after the kids trick or treat. I just bring out appetizers & goodies & we meet outside with our neighbours. Man, I hope the weather is nice.
I saw these MINI candied apples on Nichole Heady’s blog
They looked so cute & Nichole did include a link to where she got the recipe, but I thought I’d just try the Carmel one I have & the kids love, but on these adorable bite size pieces of apple. What could go wrong? LOL
Just making a small batch today, because it’s an experiment. So less than half of a normal batch. Caramels & Heavy Cream on the double boiler:
So, making mini apples, hmmmm.
Okay, parchment paper ready, sprayed with Pam (I learned that one the hard way, the first year I made my Candied apple recipe.)
So, I’m spinning this mini apple, but something doesn’t look right …
The caramel is falling off! It has no peel to cling to. I’m not sure what’s going on. I only know that the coating is very thin. I have made regular candied apples (with the peels on) for years, no problem. MAN!
I guess I should have used the butterscotch recipe, that was provided. Well, the kids ate the apples & the little hardened caramel puddles. Actually when the solidified, the looked like little graduation hats! LOL.
Okay, back to what I KNOW works … whole apples & spinning them on the stick.
Lesson learned, stick to what you know.
I was out last night & when I came back there was a bucket of veggies in our front porch. ”The neighbours dropped by earlier, it’s from their garden.” We have been blessed with many a wonderful neighbour, since we moved here going on 2 years ago.
Anyways, today was a bit of a do nothing day, as Liam was in a bit of a sour mood & wanted to come home, so after our outing, we came back & I got to work peeling & cutting:
I love fresh garden veggies. The taste is alive and not G.M. and wow, just flavourful. Organic veggies are also a bit, well, perfectly non-perfect. I came across many a 2 legged carrot, so stopped halfway through & went raided my daughter’s barbies:
I cuisinarted up the some of the carrots, and both cabbages. I must admit, I prefer the consistancy of hand cut coleslaw, but time was of the essence. I used this Amish ColeSlaw recipe, slightly modified. Using only 3/4 of the sugar, called for, I still found it sweet. I should have less than halfed the sugar or less. I also used 1/2 apple cider vinegar & 1/2 white, because I like the flavour of a.c. vinegar. Oh, & my son, doesn’t do onions, so took those out too. Goodness, come to think of it, I only used half of the mix too, because I don’t like it soupy. So really, I’m not sure how much I followed the recipe. LOL
What was Liam doing? Well, he was content to hang about the house & made a fort between the chesterfields:
We have a potluck with two other families tonight, with copious amounts of seafood (mussels/shrimps), steaks, ribs, roasted veggies, rice dishes, on and on. We are responsible for one pie, ribs, pizza for the kids, and caesar salad. I am also going to be bringing a surprise appetizer of Cod Tongues (an east coast fav, hoping it’ll be loved as much as I do. Plus, I just wanna see their faces when I tell them what it is).
I’ve got the pie done. Thanks, Martha, for the recipe. Lemon Meringue Pie:
More work than Apple, Rhubarb, or Pecan, but TOTALLY worth it.
Break out the recipe box, my son wants cake with my mum’s famous Fudge Icing. Last year I made him a Pirate Treasure cake (loaf pan, sliced and then propped open with icing and chocolate gold coins). I thought this year we’d try to make maybe a Boba Fett head cake or R2D2 … or maybe. “Mum, Mum? hello? I just want a tripple layer chocolate cake with FUDGE Icing” ‘No R2?, but we could …” “No Mum, just the cake you made before”. Well okay, kinda’ boring, but it’s Malcolm’s birthday. He is right, triple layer cakes are awesome, with icing every where mmmm. Okay here we go:
I’m using a brownie recipe of my mum’s, doubling it & putting it in 3 nine inch pans. We’ll see if that works. Brownies are just awesome.
Measure it out … wow, that’s a lot, but it is a double recipe:
I wonder if it’ll fit in the ole’ mix master? I think I should put the marshmallows in by hand later.
Okay, get the pans ready to flour:
and mix in the marshmallows and divy it up, bake, and turn out onto cooling racks, mmmm BROWNIES (no nuts, please):
Drum Roll for “the UBER Chocolate Icing” …
Oh my mum popped in (she lives in town) and took a bit of a break. She didn’t want me to take her picture because she forgot to put on lipstick. I think she looks great.
Okay, kids have been picked up & mum is now heading off, so back to recipe: Quadruple the icing recipe so there are lots between each layer and voila. Not real pretty, but really, really good:
Okay, that’ll be ready for tomorrow, one thing off of the check list. I should have included a picture of Malcolm licking the beaters, with his face coated up to his forehead in chocolate, so excited about his birthday. That one I’m keeping in my minds eye, unforgettable.