Saturday, December 24, 2011
Friday, December 23, 2011
Friday, December 16, 2011
Tuesday, December 13, 2011
1 3/4 cups finely crushed graham crackers or vanilla wafers
1/2 cup butter, melted
1/4 cup unsweetened cocoa powder
1 1/3 cups semisweet chocolate pieces
2/3 cup butter
2 1/2 cups peanut butter
3/4 cup butter
1 tablespoon vanilla
3 cups sifted powdered sugar
1. Preheat oven to 300 degree F. In a medium bowl stir together graham crackers, the 1/2 cup melted butter, and the cocoa powder. Press into the bottom of a 13x9x2-inch baking pan. Bake for 10 minutes. Cool completely.
2. In a medium saucepan cook and stir chocolate pieces and the 2/3 cup butter over low heat until melted. Carefully spread half of the chocolate mixture evenly over crust. Chill about 30 minutes or until chocolate is set. Cover remaining chocolate mixture; set aside at room temperature.
3. In a large bowl combine peanut butter, the 3/4 cup butter, and the vanilla. Beat with an electric mixer on medium speed until smooth.
4. Gradually beat in as much of the powdered sugar as you can with the mixer, beating on low speed. Stir in the remaining powdered sugar. Pat evenly onto chocolate layer in baking pan.
5. Spread remaining chocolate mixture evenly over peanut butter layer. Cover and chill for 2 hours. Cut into bars.
Makes about 60 bars.
~~yummy recipe and photo from: Midwest Living~~
Friday, December 9, 2011
Monday, December 5, 2011
Thursday, December 1, 2011
Busy, busy, busy! OMGoodness! My Etsy sales have soared with the holidays! I am not complaining though. ;) I'm quite happy to be shipping out so much, but I've had to restock alot, especially my tea ball infusers. I seriously need some elves right about now! ;)
Thursday, November 24, 2011
Sunday, November 20, 2011
2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion
1. In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Flavors will intensify if left to sit overnight. Serve.
Thursday, November 17, 2011
So here's a preview of some items I'm listing in my etsy shop. I'm even going to have a sale of save 20% off purchases starting Wednesday, November 23rd, Coupon Code: Noel2011. I will be listing more jewelry and tea ball infusers before then too.
Hope you have a wonderful Thursday!
Holly Berries beaded Bracelet & Earring Set
This set is part of my Christmas Collection. The bracelet features in the center three cranberry red beads with gold-plated leaf accents. The rest of the bracelet is emerald green AB swarovski bicone beads and small gold beads. The gold-plated heart toggle clasp adds the finishing touch.
Bracelet measures 8 inches in length.
I have also included matching earrings that feature the cranberry red beads with gold-plated leaf accents & emerald swarovski AB beads. They dangle approximately 2 inches.
Bronze and Gold Stone beaded Necklace & Earring Set
The bracelet features in the center two cathedral beads in a gorgeous peacock blue. It has a center round bead & two square beads that are gold stones--they have beautiful specks of gold dust that shimmer and sparkle with every movement. The rest of the beads are clear and amber faceted beads with copper bronze coating that sparkle in the light. Small gold beads are used for the spacers. The gold-plated toggle clasp adds the finishing touch.
Bracelet measures 7 3/4 inches in length.
I have also included matching earrings that feature the gold stones and the peacock blue cathedral beads. They dangle approximately 2 inches.
Frosty Christmas beaded Bracelet
This handmade silver & red beaded bracelet is part of my Christmas jewelry collection. The bracelet features two small and one larger center crackle beads. Smaller silver beads with red glass pearls make up the rest of this bracelet. The antiqued silver toggle clasp adds the finishing touch.
Bracelet measures 7 1/2 inches in length.
Christmas Jewels Beaded Bracelet
This handmade beaded bracelet is part of my Christmas jewelry collection. The bracelet features 6mm round swarovski AB beads that shimmer beautiful in the light! Colors are jewel tones--purple, green, blue, gold. The gold-plated toggle clasp adds the finishing touch.
Bracelet measures 7 1/2 inches in length.
Bracelet measures 7 1/4 inches in length.
Wednesday, November 16, 2011
Wednesday, November 9, 2011
Monday, October 31, 2011
Wednesday, October 26, 2011
Friday, October 21, 2011
|photo from MOLLIE MAKES|
Go on, you know you want one – they might not be practical, but they're so irresistible! This is a very simple pattern from Mollie Makes using the most basic of crochet stitches. You don't even have to know how to decrease – just miss a stitch out where the pattern says so.
WHAT YOU WILL NEED:
Cotton DK yarn
3.5mm crochet hook
ch – chain
dc – double crochet
rep – repeat
sl st – slip stitch
st – stitch
WHAT TO DO:
Start with a slip knot. Work 4 chain, join to form a loop with a slip stitch into first chain.
Round 1: ch1, 9dc into central loop, sl st into 1st chain to close up the circle.
Round 2: Working in the round, 2dc into each subsequent stitch (approximately 18 sts).
Insert a contrast colour yarn marker (3cm length of yarn positioned horizontally between the last stitch and the first one of the next round) at this point, this will allow you to see when you have completed a 'round' and stops you from worrying about counting stitches.
Round 3: 1dc into each st
Round 4: *2dc into next st, 1dc into following st*, rep from * to * until you reach yarn marker.
Round 5: rep Round 3
Round 6: rep Round 4
Rounds 7-13: rep Round 3
When you reach the end of round 13, you need to begin working backwards and forwards rather than around and around. This will create the opening at the top of the cosy.
Round 14: ch1, turn the cosy and work in the opposite direction. 1dc into each st. Stop at the last stitch before the 1st chain.
Round 15: ch1, turn *1dc in to each of the following 10 stitches, skip one stitch (i.e., miss a stitch between your previous dc and next dc)*, rep * to * until you reach the end of the row – don't worry if there aren't 10 stitches in the final group.
Round 16: ch1, turn crochet, rep round 14
Round 17: ch1, turn *1dc in to each of the following 8 stitches, skip one stitch (i.e., miss a stitch between your previous dc and next dc)*, rep * to * until you reach the end of the row. When you arrive at the end of the row, ch12 and using a sl st join the last chain back to the main body of crochet to form a loop for the button. Cut the yarn and using an embroidery needle, work it into the back of the cosy. Sew the button to the cosy opposite the loop.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
About the designer
Sara Sinaguglia is a 30-something mother of two who runs a cookery school, has a Folksy shop, an Etsy shop and writes a blog. We're not sure how she has time to crochet apple cosies but we fell for them. Read her blog at: onechurchillsgreen.typepad.com
About Mollie Makes
Mollie Makes is a brand new craft magazine that focuses on contemporary fabric crafts, providing readers with inspiring projects from around the world. At Mollie Makes we enjoy making, collecting, crafting and thrifting. We love to hunt for bargains, spend way too much time on crafty blogs and are happiest meeting up with friends and working on the latest project we've got on the go. molliemakes.com
Special subscription offer for Guardian readers (offer ends 31st January 2012): Subscribe to Mollie Makes and save up 40%
Project first appeared in Mollie Makes magazine issue 1.
Thursday, October 20, 2011
2 tablespoon(s) unsalted butter
1 cup(s) chopped onion
2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
1/2 Granny Smith apple, peeled, cored and diced
3 cup(s) low-sodium chicken broth
1 1/2 cup(s) apple cider
1/4 cup(s) apple brandy
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) chopped fresh thyme
1/4 teaspoon(s) fresh-ground pepper
1.Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.
2.Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.
3.In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.
~~yummy recipe and photo from: Country Living Recipe~~
♥ How to ♥
- ~54 Different Aprons
- ~A Christmas Stocking
- ~A Felt Christmas Stocking by PurlBee
- ~A Petticoat by the Anticraft
- ~A Quick Cozy Blanket by the purl bee
- ~A Rag Rug by Vintage Chica
- ~A Sewing Machine Cover
- ~A Simple Tote Bag
- ~A Tote Bag with Recessed Zipper
- ~A knitted "candy corn" cloth for halloween
- ~Anything Cute with these Vintage Transfer Patterns
- ~Bias Tape
- ~FREE Clip Art...vintage!
- ~Free Amy Butler patterns
- ~Free transfer patterns from PatternBee
- ~Gifts in a Jar