Monday, January 30, 2012
Monday, January 23, 2012
This is for the Clean and Simple challenge for this week over on SCS. The challenge is to use the colors celery green, pink and white. Not my everyday colors but I like how "girly" this card came out!
Cardstock: PTI white, kraft; SU pretty in pink, certainly celery
Sunday, January 22, 2012
Wednesday, January 11, 2012
Go Hermoine! Chug that Butter Beer! Too bad it is non-alchohlic! But we are looking forward to trying some this weekend. But in the meantime, I may just make some as a treat to get us excited on Friday night! Here is the recipe I found on Pinterest via ThePastryAffair.com
Adapted from Huffington Post
Yields 4 servings
1 cup brown sugar
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon apple cider vinegar
3/4 cup heavy cream, divided
Four 12-ounce bottles cream soda, chilled
In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees F (115 degrees C) on a candy thermometer, stirring occasionally. If you don't have a candy thermometer, bring to a gentle boil and turn off the heat after about a minute of cooking.
Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.
In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.
In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.
Tuesday, January 10, 2012
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup pizza sauce
1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
I'll be back tomorrow with some more snacks straight from the wizarding world!
Sunday, January 08, 2012
This is for the Clean and Simple challenge this week...ways to use DIE CUTS!
Monday, January 02, 2012