Monday, September 21, 2009
Tuesday, May 12, 2009
Then check out Yummy Recipe Swap over on Flickr. It is a great place to swap all kinds of recipes weather for eating or gardening or spas fromt he kitchen or this month's new swap, "Cooking Tips" fun fun fun!!!!
This was the jar recipe I sent to my partner.. funkyluke I sent her the currant rice made with rasins.
And the swap for "Mixed in a Jar" and this is what I got from Always joy ....it even had the cutest corn cob holders with it....and a neat hotpad....
Then we had the one for the garden...I decided to make recipes for rich potting soil and bug sprays made from the kitchen. I had a lot of fun making up the package..I even got one of those cute squirrmy rubber worms that lights up when hit, and pictures of my flower beds, an emery board made in the shape of a leaf, some soil fertilizer cubes, flower seeds, and a handmade recipe card booklet I made from pretty scrapbooking paper and tied it together with a piece of yarn...
This is the lovely tote bag Girly girl Bags made me to go with my spa package she sent me. Isn't it the cutest print...See the coffee scrub spa treatment recipe it came with yummy smelling coffee beans too... :)
Monday, May 11, 2009
Cardstock [Michael's or any crafting store has a wide variety]
stickers [any craft store even Walmart]
You can either purchase cardstock paper at your craft store or you can print on printer paper and glue to index cards. I recommend using the cardstock paper.
- Decide on whether you will use 3x5" or 4x6" recipe cards. (Hint: Whether you are going to put it into a card holder or a scrapebook will determine the size]
- Layering your recipe cards are fun
- use a larger card stock paper for the backing maybe 5x7
- then print out your recipe card
- glue it to a smaller one like 4x5
- then glue the recipe card to the 5x7 paper backing
- add your stickers or buttons around the edges
- maybe punches of stamping designs
- always put your name and who its to with the date on the back using a pretty glittery ink[that is if you haven't already typed it on the front of the recipe card. This is i,portant to do if you plan on putting it into a scrapebook]
- Choose a theme [like if it is for a dinner mabye you want stickers with forks, or candles, or if its a bar b que maybe some stickers of cooking outside, or ants, or grills, you decide]
- pick out some decorative stickers or buttons to match your theme
- Either write your recipes on the cards or use your computet [ I suggest for better reading to use your computer. There are many available templates.]
- f you give them as gifts, you can make one or several and tie them together with a pretty ribbon or wrap them up in tissue paper or netting and tie with ribbon or yarn.
- Add a few theme related gifts, such as a jar of bar b que sauce with your bar b que recipe. It is always great to include one of the ingredients with the recipe or all of the ingredents in a basket.
- You can also do a 4 season theme and make 4 recipes with a theme for each season.
- Or theme it to a holiday and put the recipes and the themed extras into a basket
- How about making a recipe that is not edible, but instead one for a Kitchen Spa, Garden, Pet recipe [for food or cleaning items], or even one to prepare you for a party like a "B" day or tea party.
There are tons of ideas for recipes and making them themed with a few little extras goes a long way and will be very appreciated by any person you decide to give it to!
Happy recipe making!
Saturday, May 2, 2009
Sunday, March 8, 2009
Friday, March 6, 2009
Friday, February 27, 2009
I decided to check out some cupcake variation ideas for decorating them once I make them and here are some of my results.
Monday, February 23, 2009
That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon or packed lunch treats.
The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings. Some die-hard purists may omit the vanilla extract, but I think fairy cakes are better with it. They are neither difficult nor elegant, but they are made specifically to attract the magical faries into a a childs world, or yours and mine. I love them and make them at all sorts of occasions even though my children are grown and out on their own. :)
I have included several recipes but the first one is your simple, basic one that is not only easy, but my favorite!! Enjoy...
Basic recipe for fairy cakes:
Makes 24 mini cakes or 12 larger ones.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep).
You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.
4 1/2 oz softened butter
4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
4 1/2 oz self-raising flour
2 tbsp milk
- Preheat the oven to 375'
- Either butter the tin or place the paper cases in the holes (see above).
- In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
- Add the beaten egg, a little at a time, whisking to mix
- beat in the vanilla
- Sift in half of the flour and fold into the mixture
- Add the milk and the rest of the flour and fold until well combined
- Spoon into the tin and bake for 12 minutes or until risen and golden on top
- Allow to cool for ten minutes on a rack before removing from the tin
Ideas for Toppings:
Lemon or Orange Glacé Icing with Cherries
4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)
- Mix the juice into the icing sugar
- stir until well blended
- Drizzle over the cakes when cooled
- Top with the cherries, cut side down, while the icing is still soft
Chocolate Ganache Glaze
5 1/2 oz good quality dark chocolate
5 fl oz double cream
- Break the chocolate into pieces and heat gently
- with the cream in a bowl set over a pan of simmering water.
- stir until the chocolate is melted and the mixture well blended.
- Allow to cool slightly to thicken then pour over the cakes.
- It will harden on cooling.
Fairy Cakes:Ingredients (makes 30 mini fairy cakes):
4 ounces butter
4 ounces Sugar
4 ounces sifted Self Raising Flour
1 cup sifted Powdered sugar
Juice of a lemon (*and zest, optional)
Food coloring of your choice if desired
- Put butter and eggs out of the fridge, to warm up to room temperature
- Preheat oven to 375F
- Put out 30 mini paper cases on a baking tray
- Either by hand or in a mixer beat the butter and sugar together until pale, fluffy and light
- (*optional - add lemon zest at this stage if you desire)
- one at a time, beat the eggs in a separate bowl
- beating hard, until all the ingredients are mixed well
- gently fold the flour into the butter mixture until everything is combined
- Do not over mix or beat the flour
- Using a teaspoon, drop small heaped teaspoon dollops of the batter into the paper cases
- Transfer the tray to the preheated oven
- Leave at least 17 minutes without opening the door
- They should be golden brown on the surface once cooked
- If still a bit pale after 17 minutes, turn the tray in the oven and bake for a further 3 minutes
- Transfer mini cakes to a cooling rack
- Meanwhile add a few drops of colouring to the sifted powdered sugar in a medium bowl
- Add fresh lemon juice, a small squirt at a time, beating hard, until all the sugar is blended into a thick fondant
- Go gingerly with the liquid, you want it to be very thick
- Stop adding lemon juice as soon as it reaches the fondant stage
- carefully drop a dollop of the fondant onto the centre of each little cake
- Leave it to spread over the surface
- You can guide the icing with a knife dipped in hot water if you want more control over where it dribbles
- Top with a candy or cake decoration of your choice.-Look for the fairies!
- 1 c. raisins (golden)
- 1 tsp. of each (or to taste)
- nutmeg 1 tbsp
- vanilla flavoring
- 1 c. of flour
- 1/2 c. unsalted butter
- 1 tsp. baking powder
- 1/2 c. sugar
- 1 egg
- 1/2 c. milk (whole or low-fat)
Spoon into pan, bake for 25 minutes or until knife comes out clean. If made in cake round, cake will be only about 2 to 3 inches high and moist and heavy. Serve warm if you prefer. Also great with powdered sugar on top. Serve with pot of cinnamon spice tea. Yum Yum......
1 c. sugar
1 env. Knox gelatin
1 c. milk
2 eggs (separated)
1 c. whipped cream
Graham cracker crumbs
Cook sugar, gelatin, milk and beaten egg yolks until it bubbles.
Fold beaten egg whites and whipped cream.
Put crumbs on bottom of dish.
Pour fairy pudding over.
Add crumbs on top of pudding.
Thursday, January 15, 2009
But, tea is not the only favorite, how about a bowl of hot chili, or a steaming plate of pot roast or beef stew. And sitting by a fire later in the evening sipping on a hot cup of cocoa...yum yum....
When I heard of temps in my home town were 20' BELOW zero, I thanked God I was living on the west coast. My old bones would ache in that kind of cold. On days like those (and most other winter days) all I really want is a hot bowl of soup!! I love chicken noodle but there are many kinds that have loads of health benefits, and they are usually pretty inexpensive to make, and makes great leftovers.
Plus, once you have made a huge batch of soup, you can share it with friends or neighbors? I love the idea of a soup swap and here is my VIRTUAL soup swap!! If you have a favorite soup recipe, post it in the comments or leave me a link to it and I will be sure to post all the links here to share with everyone.
Here's a favorite soup - Vegetable Soup recipe from Char:
- Saute finely chopped garlic, onions, celery and carrots in olive oil until wilty
- Add organic vegetable stock (Swanson), some Maggi beef stock, and a splash of Worcestershire sauce.
- Season with salt and pepper, you can use Herbamare seasoning
- Add can of diced tomatoes, frozen peas and corn, sliced carrots, celery and onion
- chop up some cabbage and add that later
- Bring to a boil and simmer.
- You can add just about anything but this soup is just good!!
Some other links: