Wedding

Long time no blog but I'm back and plan to keep up with the blogging now.



Scott and I got married on December 12th and it was beautiful and everything turned out great. It was so cold that day but so pretty outside. We got married by the lake where we spend lots of time at each summer. Here are a couple of my favorite pictures.

I'm alive! Really!

Ok, so I'm a bad blogger. You will have to excuse me. Life has been super busy lately with the business and Scott and I are finally getting married in December and I've been busy planning that as well. I just listed some new items in my Etsy shop and my Hyenacart. Both great for gifts! Here's a sneak peek for you!

Recipe Thursday: Homemade Marshmallows

So I've been a little slack (errrr a lot slack) about blogging this week. But I have an excuse, really, I do. Monday was my birthday. And I have to tell you, my mom got me the most awesome cake. A sewing themed cake! It was a round cake, pink with brown polka dots and it had my name on it. Then, there were various sewing notions on it. Scissors, spool of thread, buttons, needle threader, etc. I took some pics but they were with my moms camera so I'll have to share later. On to the recipe...

I have to say this one is fabulous. And I made this one last night myself. My very first time making homemade marshmallows and they turned out delish! I have some awesome ideas for when I do them next time. This time, I did some plain, some dusted in cocoa, and some in cinnamon. I think the cocoa was my favorite. I LOVE me some chocolate. So on with the recipe. I found it through a google search here.

Homemade Marshmallows Recipe

1 day | 1 hour prep

40 marshmallows

• 2 1/2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1/2 cup water
• 2 tablespoons pure vanilla extract
• confectioners' sugar (for dusting)

1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
2. Let it stand 30 minutes.
3. Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
4. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
5. Clip on candy thermometer; raise heat to high.
6. Cook syrup without stirring until it reaches 244° (firm ball stage).
7. Immediately remove pan from heat.
8. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
9. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
10. Add vanilla; beat to incorporate.
11. Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
12. Pour marshmallow mixture into pan.
13. Dust with confectioners' sugar; let stand over night uncovered, to dry out.

Now, since I made this, I'll share some tips:

• You don't have to have a stand up electric mixer, but be prepared for your hand to almost fall off from vibration if you don't. Mine almost did.
• If you don't have that pastry brush, don't sweat it. Fine turned out fine without doing that step.
• You really will have to beat the mixture for 15 minutes. See above.
• Spray your glass pan with PAM first, and then dust with the sugar. Makes things easier when taking them out.
• I didn't let mine sit overnight, only about an hour and I was able to cut them. I did let them sit out after cutting though. I'm impatient.
• You can substitute the vanilla extract for peppermint or almond.
• Dip your marshmallows in melted chocolate

The possibilities are endless here. Hope you have fun with it!

PS: I took pictures and my camera seems to have ate them. I know I took them and they are no where to be found on my camera. Grrrrrr.

HUGE Etsy Weekend Deal: October 2nd-4th

I'm having a BOGO (buy one get one) sale in my Etsy shop this weekend on any item $20 or less. In other words, the lesser valued item must be $20 or less. Refund will be given on lowest priced item via Paypal. Excludes custom items. Just enter code "weekend deals" in the notes.

Take advantage of the sale and start your holiday shopping early. I won't be having another sale this big until Black Friday.

Recipe Thursday: Spooky Punch

Boo! Here is a great recipe I got from Lisa Shively for this yummy punch. It is sure to make your Halloween party Spook-tacular! I included some yummy treats I found on Etsy as well.

SPOOKY PUNCH

1 (46-oz.) can pineapple juice 1 (3-oz.) box orange Jell-o mix 1 (64-oz.) ctn. orange juice

1 (1-liter) bottle ginger ale, chilled 1 qt. orange sherbet

In a saucepan, bring 1 cup of the pineapple juice to a boil. Add the Jell-o mix and stir until dissolved. Cool. Pour into a large container and add the orange juice and remaining pineapple juice. Chill. At serving time, pour the juice into a punch bowl and add the ginger ale. Top with scoops of sherbet.

Halloween Treats

For Dad... Woodland

This time of year makes me think of nature and the woods from when I was a child and I went camping with my dad in the beautiful North Carolina mountains. That's where the inspiration for this treasury came from. So dad, this one is for you! Love ya!

As usual, I love clicks and comments!

Shortbread Cookies

This afternoon while sewing, my sweet tooth kicked in so I decided to make some cookies. I made these for friends and family last year and put them in little decorative bags with ribbon and they were a hit. So, I made them today minus the peppermint (because I didn't have any), and added in some cocoa. Ya know, for that chocolate fix too. Here is the original recipe for the Peppermint Candy Shortbread Cookies. If you want to make them chocolate like I did, add in 1 tablespoon of cocoa to the dough. These are delcious! Don't mind the different sized cookies, I had little helpers.

Peppermint Candy Shortbread Cookies

cookies
1 cup butter, softened
1/4 cup granulated sugar
1/4 cup peppermint candy, crushed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon of cocoa (optional)

frosting
1 cup powdered sugar
1-2 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons peppermint candies, crushed

Directions

1. Preheat oven to 300°F

2. Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.

3. Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.

4. Bake for 25 to 30 minutes, or until bottoms begin to brown.

5. Cool for 5 minutes before removing to a wire rack to cool completely.

6. For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

Makes about 2 dozen cookies.