Friday, March 25, 2011

Spring Break is Starting...

This is the first day a break from school for some of my children and they are sleeping in while I do some quick work on Etsy :) My big plan is to clean rooms...
I absolutely love making custom take an image and create a die cut from it is a very exciting process.

Tuesday, March 22, 2011

Card Symbols Diecuts

I spent the whole day volunteering at a casino yesterday so these diecuts seem to be the only thing that will come to my tired mind! Today is going to be all about catch-up from being away yesterday!

Remember that I can change the paper and the size of any of my diecuts!

Monday, March 21, 2011

Upcycled, Recycled...the Ultimate in Leftovers!

I find the terms upcycled and recycled to be almost interchangable, especially when I think about these tags. They're made from scrapbook paper scraps - they would go to the recycle bin - but now they're yet another product!

The ultimate in recycling is turning leftovers into another meal and my favorite is my Faux Lasagne. Based on a recipe from Company's Coming - this is a really simple way to take spaghetti or pasta leftovers and turn it into a rich lasagna!

In a large casserole dish (I use a round, about 4 inch deep one), put leftover spaghetti or pasta with sauce (I make my spaghetti with lots of meat and vegetables and a little less pasta), about 3 inches deep.

Cover with a layer of sour cream and then cottage cheese (or just sour cream is really good too). Cover with a layer of shredded cheese - whatever kind you like. You can even add some parmesan if you want.

Cover and bake for about 30 minutes at 350 degrees farenheit - we want the cheese to be bubbling. Yum!

Friday, March 18, 2011

A Blog Feature, New Diecuts and Ginger Crinkle Cookies

Thanks so much to the Alberta Street Team for featuring my breakfast cookie recipe on their blog today - it is a fabulous team of Etsy sellers with ties to Alberta.
Above is my new set of Woodland Forest Animals diecuts - if there are specific images that you want to see as a diecut let me know and I'll see what I can do!

These Ginger Crinkle cookies are so good! I got them somewhere on the web - I don't remember where! They are fairly high in fibre, also sugar but hey, they're a cookie!

2/3 c oil
1.5 c turbinado sugar (coarse brown sugar) divided into 1 c and 0.5 c
1 egg
4 Tbsp molasses
2 c whole wheat flour
2 tsp baking soda
1.25 tsp cinnamon
1.25 tsp ginger
0.25 tsp salt
Mix until just combined (using 1 c sugar only). Roll dough into 1 inch balls and roll each ball in remaining 0.5 c sugar. Set two inches apart on ungreased baking sheet. Do not flatten.
Bake at 350 degrees farenheit for 10-12 minutes.

Thursday, March 17, 2011

Wacky Cake Part Two!

This is another version of the Wacky Chocolate Cake - called Wacky Spice Cake. Again, there's no eggs and this cake is amazing with a white icing, even a cream cheese icing would be really rich and yummy!

Wacky Spice Cake

Combine in a large bowl:

1.5 c flour
1 c brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp ginger
0.5 tsp cinnamon
0.5 tsp ground cloves
0.5 tsp allspice

Add to above:

1 c water
1 Tbsp vinegar
5 Tbsp oil

Optional - Raisins

Mix well. Bake in a greased 9x9 pan for 20-25 minutes at 350 degrees farenheit

Wednesday, March 16, 2011

Wacky Cake! A Recipe from the War...

This a great recipe that apparently had its origins in the war when eggs were rationed - the resourceful bakers came up with a way to get a fabulous cake without using eggs. In my house this type of cake has always been called Wacky Cakes and they are quite often made for quick birthday cakes as well as really good mini cupcakes.

Wacky Chocolate Cake

Combine together in a bowl:
1.5 c flour (I use white - it's a treat)
1 c white sugar
1 tsp baking powder
1 tsp baking soda
3 Tbsp cocoa

Add to dry:
1 c water
1 Tbsp vinegar
5 Tbsp oil

Mix until lumps are gone. Bake in a greased 9x9 pan for 20-25 minutes at 350 degrees farenheit. For the mini muffins I bake for approximately 10 minutes - watch them and use a toothpick to see if they're done.

Tuesday, March 15, 2011

Weather again! And amazing muffins!

In Alberta at this time of year all we can talk about is the weather! I'm so sick of the cold that these beautiful days when the temperature starts to creep up and the snow starts to melt become my favorite days of the year. Of course the roads are so wet that our cars are dirty all the time!

These muffins are fast becoming a favorite in our house - Pumpkin, Orange and Date Muffins - triple batch of course! These are based on a couple of different recipes - one from an old Bosch cookbook and one from a Company's Coming recipe. I took parts of the two recipes, changed it to all whole wheat flour and cut the sugar down a lot - and upsized the recipe. You need a really big blender.

Combine in a really large bowl:
5.25 c whole wheat flour
0.5 c brown sugar
2 Tbsp baking powder
2 tsp baking soda
1.5 tsp cinnamon
1.5 tsp ground ginger
1 tsp salt

Process in a large blender, blend well after each addition:
3 large unpeeled oranged, cut into wedges and seeded - process until smooth
3 large eggs (I usually put the eggs in with the orange wedges and then blend)
0.75 c buttermilk or sour milk
0.75 c pitted dates (or raisins work too)
0.75 c melted butter
2.25 c canned pure pumpkin (I use a large can, 796mL and it works great)

Combine wet with dry, stir until just moistened.

1.5 c chopped pecans - I use dark chocolate chips instead - yummy!

Fill greased muffin cups 3/4 full. Bake at 375 degrees farenheit for 18-20 minutes. I usually bake for at least 25 and it might be because I put extra pumpkin in and use the heavier flour.

Friday, March 11, 2011

It's snowing! Argh! Have some banana bread!

It's March! There isn't supposed to be anymore snow! So to warm up I'll be making my Healthy Banana Bread!

This recipe is based on an old family one that my Grandma makes - she calls it Banana Loaf and it uses white sugar and flour. I'm trying to go a little healthier in my house so I've upped the fiber, lowered the sugar and of course doubled the recipe so I don't have to bake quite so often.

In a large blender combine thoroughly:

6+ bananas (I use frozen ones because I really don't like overripe bananas - thaw first)

4 eggs

3/4 c softened butter

1-1/2 c brown sugar (or less)

1 tsp vanilla

2 Tbsp lemon juice

Combine in a large bowl:

3 c whole wheat flour

2 tsp baking soda

1/4 tsp salt

Mix wet with dry thoroughly. Divide between two greased loaf pans. Bake at 350 degrees Farenheit for 40-60 minutes. Check with toothpick for doneness. This makes a soft, yummy loaf!

Thursday, March 10, 2011

It's been a while!

There's been far too much hockey in my life since Christmas! Playoffs are finally over and we can breathe again. I've been adding a zoo of animal diecuts to my etsy shop! Monkey, tigers, lion, oh my!