Monday, January 28, 2013
Top This! is my new class this quarter. I am so excited! Do you love to set a pretty table, make teacher treats, send a homemade little something to your secret pal or BFF? If so, this is the class for you! We will make four to six different items, ranging from treat toppers, cupcake picks, party flavours, cute containers, and whatever other decorations I dream up.
The cost is $20 and you can sign up at Scrapp'n Savvy Top This!
Owls are all the rage and I regularly tell my ADORABLE grandson knock knock jokes, including"Owl always love you", so I had to create an owl Valentine treat topper. To top it all off, I was able to use the Sizzix Bigz Die -Frame & Label Bracket from the wonderful Karen Burniston. Love, love, love using a product in a totally different manner than originally designed.
There are lots of cute owls on blogs and pinterest and we have made them from paper plates and brown paper bags with the kids, so I decided to make one, using items I had on hand. I folded the center label in half, added googly eyes, the bottom of a small heart for his nose, candy, stamped on a heart since it is for Valentine's Day, and ribbon. The stamps are from Hampton Art, and the punch is Fiskars(large) My Funny Valentine Squeeze Punch.
Sunday, January 27, 2013
Use your favourite brownie recipe (or mix)
Add in 1 cup chopped dark chocolate
and 1 cup of miniature marshmallows.
Bake according to the recipe, minus 10 minutes.
When you have about 10 minutes left,
pull the brownies out of the oven
and top with more marshmallows
(I used a whole bag total)
and milk chocolate chips.
Finish baking, until brownies are cooked
but still gooey and the marshmallows
are toasted and golden brown.
Let cool for 10-15 minutes
and serve with a big glass of icy cold milk
or a cup of hot coffee.
Easy Peach Cobbler
1/2 cup butter
1.5 cups self-rising flour
1 cup of sugar
1.5 cups of milk
2 teaspoons vanilla or almond extract
2-3 16-oz cans sliced peaches (in syrup or light syrup)
Preheat to oven to 350 * F.
Melt the butter in a 13x9x2 pan.
Mix together flour, sugar, milk, and extract.
Pour flour mixure over melted butter, and swirl together slightly.
Gently empty 2 (16 oz) cans of sliced peaches over the mixture.
If you like lots of peaches, add 1 more drained can of peaches.
Sprinkle the top with cinnamon, or a bit of sugar or brown sugar and cinnamon.
Bake 45-55 minutes. Cobbler is done when the dough is cooked through and the top is golden brown. Let cobbler cool for 10 to 15 minutes before serving.
Serve with vanilla ice cream.