Hello, Sunshine

Hello Sunshine is the greeting for another card I made to be donated for Splitcoast stamper's annual Hope You Can Cling To challenge that is currently ongoing in conjunction with Breast Cancer Awareness month. Stampers worldwide are encouraged to join in the challenges to create cards. All participants are encouraged to send their cards made to MD Anderson Hospital in Houston, Texas. 

 

The theme for this challenge is "Put your brave boots on" and this is the card I created.  Who doesn't love a pretty pair of muck boots and after the rain a little sunshine will come our way.  I hope that shows through in this card.

Card Recipe:

Stamps:  Impression Obsession and Papertrey Ink (sentiment)
Ink: Memento Rich Cocoa and image colored with Copic markers
Designer Paper: Papertrey Ink Green Tea Leaves Collection
Accessories:  Making Memories flower brads, machine stitching, Stampin' Up! ticket punch, Stickles glitter glue in yellow and cotton candy pink, satin ribbon.

 

Until next time,

Cheers!

 

 

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Just because

Over at Splitcoast stampers the annual Hope You Can Cling To challenge is going on for Breast Cancer Awareness month.  Stampers worldwide are encouraged to join in the challenges to create cards.  All participants are encouraged to send their cards made to MD Anderson Hospital in Houston, Texas.  The cards will fill baskets which then the volunteers will distribute in the Breast Center. As they make their visits each day and introduce themselves to patients, they encourage the patients to select one of the handmade cards. These special cards truly offer hope and lift the spirits of everyone during Breast Cancer Awareness month! 

I wanted to join in the challenges for card layouts and ideas and for this card I used the Star burst (or Sunburst) layout challenge.  This was a lot of fun to do the star burst with paper piecing.

Card Recipe:

 

Stamps: Stampin' Up! Strength and Hope, Papertrey Ink sentiment
Ink: Memento Angel Pink and Memento Rich Cocoa
Card Stock: Stampin' Up!
Designer Paper: Making Memories "Sabrina" Paper pad, vellum
Accessories: Pink twill ribbon, miscellaneous silver cord for antennae and wrap, Making Memories half crystals (pink), Nestabilities snowflake die.

 

Until next time,

Cheers!

 

 

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Cake Dome Sunday #36: Gingerbread Pumpkin Bars

Nothing says autumn to me like the aroma of gingerbread and the flavors of pumpkin and spices.  Today I'm doing some baking for our Thanksgiving feast which here in Canada is tomorrow!  This year I am not making a pumpkin pie but I didn't want to leave out a pumpkin dessert completely and that is when I decided to make Gingerbread Pumpkin Bars.  They'll be a yummy treat with left over turkey sandwiches.  I am going to make a pie and tomorrow you can see (and get the recipe for) Cranberry Chess Pie. 

 

So today, I present GINGERBREAD PUMPKIN BARS and the recipe.  If you have gingerbread lovers in your home you'll certainly want to give these a try.

 

GINGERBREAD PUMPKIN BARS

Ingredients:

• 1 1/2 cups sugar
• 1 cup butter, softened
• 1/4 cup of Fancy Molasses (I used Crosby's molasses)
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• 1/3 cup uncooked quick-cooking oats

Pumpkin Filling:

• 2 cups pumpkin puree (NOT pumpkin pie filling)
• 1/4 cup sugar
• 1/4 cup Fancy Molasses
• 250 g (8 ounces) cream cheese, softened
• 1 teaspoon vanilla paste
• 1 teaspoon pumpkin pie spice
• 2 eggs

Glaze (optional )

• 1 cup powdered sugar
• 1 tablespoon butter, softened
• 1/4 teaspoon vanilla paste
• 1 to 2 tablespoons milk

Directions:

FOR THE BAR:

1. Combine sugar, butter and molasses in a large bowl.  Beat at medium speed until creamy.  Reduce speed to low.  Add flour, baking soda and pumpkin pie spice and beat until well mixed.
2. Place 3/4 cup of the bar mixture in a small bowl and add the quick oats and mix well.  Set the bowl aside.
3. Press remaining mixture into an un-greased 15" X 10" X 1" jelly-roll pan pressing evenly with the back of a spoon.

FOR THE FILLING:

1. Preheat oven to 350 degrees F.  Combine all ingredients in a medium bowl except for the eggs.  Beat well until completely blended.  Add eggs and continue beating until well blended.
2. Spread mixture over the pressed bar mixture to within 1/4" of the edge.
3. Crumble reserved oat mixture over filling.
4. Bake for 25 to 30 minutes or until the topping is light golden brown.  Cool completely.

FOR THE GLAZE:

1. Combine powdered sugar, butter and vanilla in a small bowl.  Beat at medium speed, gradually adding enough milk for desired drizzling consistency.
2. Drizzle over cooled bars.

*Bars are best made no more than 1 day ahead as the crust starts to soften after a couple days.
*Store in loosely covered container in the refrigerator

Until next time,

 

Cheers!

 

 

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Cake Dome Sunday # 35 : Harvest Bread

Autumn has arrived in full force here in Eastern Ontario and I've been gleaning the garden of vegetables before heavy frost turns anything remaining on the vines to mush.  I harvested the last of the summer squash (patty pan squash) and decided to make several loaves of  Patty Pan bread.  Noah, my Newfoundland Dog inspected the patty pan for ripeness. 

This bread is incredibly moist, flavorful with the added cinnamon and nutmeg and is definitely a bread you'll want to make.  You can use any summer squash that you have in abundance.  I had a lot of patty pan but zucchini would work just as well too.

I've been away for a couple weeks taking a much needed vacation to my home in Indiana and enjoyed a wonderful visit with my mother and two of my children and family.  Of course shopping was on the itinerary and I visited a Williams-Sonoma store.  I'm like a kid in a candy shop in Williams-Sonoma...except that they do NOT have penny candy prices!  I did treat myself to this GORGEOUS loaf pan.  I needed another bread pan anyway, and though this one will be seasonal for its use, isn't it fabulous?  I just love the harvest scene it leaves on top of your baked breads and cakes.

I must give credit for this recipe to Anna Wight.  Anna's blog is titled Sassy & Sweet Notes and I know you'll want to visit Anna's blog if you haven't already because she is a talented artist, gardener, baker, photographer and all around wonderful "farm girl" and online friend.  This is Anna's recipe for Patty Pan Bread.  I substituted cranberries for the nuts and used Vanilla Paste instead of vanilla extract.  Frequently I substitute Chocolate Chips for the nuts as the Mister loves this bread with a little chocolate too.

Here is Anna's recipe for Patty Pan Bread, that I am now dubbing Harvest Bread because Harvest time is when  made it and now that I have this fun Harvest Bread Pan...well...it just seems like the perfect name for it.

Harvest Bread

Yields 2 loaves of bread

Ingredients:

• 3 cups whole wheat flour (or use 1 1/2 cups white flour and 1 1/2 cups whole wheat for a lighter bread)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 3 eggs
• 1 cup vegetable oil
• 2 1/3 cups sugar
• 1 tablespoon of vanilla paste (or 3 teaspoons vanilla extract)
• 3 cups grated Patty Pan Squash (or zucchini or other summer squash)
• 1 1/2 cups cranberries (or substitute pecans, chocolate chips, raisins, dates...whatever you like)

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour two 8 X 4 inch loaf pans.
3. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl. Set aside.
4. Beat eggs, oil, vanilla and sugar together in a large bowl.
5. Add sifted ingredients to the wet mixture and beat together well.
6. Stir in squash and cranberries (or nuts/raisins/chocolate chips...whatever you decide to add) until well combined
7. Pour batter into prepared pans.
8. Bake for 50 - 70 minutes, or when a tester inserted in the center of the loaf comes out clean.
9. Cool inn pan on rack for 20 minutes.  Remove loaves from pans an cool completely.

ENJOY!

This bread freezes beautifully and you'll be happy to be able to pull it out of the freezer for a special breakfast treat when company arrives.  That is...if you can resist eating it while it is fresh because it is ohhhh so good!  I also have made it using mini loaf pans and have given it as little gifts wrapped up in a bow. 

Until next time,

 

Cheers!

 

 

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Whoopee.

"Whoopee."  Yes, that's how I feel about birthdays too!   The inside sentiment is, of course, Happy Birthday. This wonderful Mo Manning image made me laugh out loud when I saw it and is perfect to use for birthday cards. Especially for those of us who have reached a certain age.

 

This week's Mojo Monday Sketch challenge #309 (seen below) made a fun background layout for my card. 

 

 

Card Recipe:

 

Image: Mo Manning

Ink: Coloring ink Copic Markers

Designer Paper: Marjolein Bastin "Nature's Garden" stack

Accessories: Spellbinders Nestibilities circle dies, Pink Satin ribbon, Prima flower, Making Memories crystals (gold and purple).  Faux stitching.

 

 

 

 

I'm sharing this card:

 

DP2 Challenge #201  (Mo Manning's Digital Challenge)

 

Mojo Monday Sketch Challenge #309

 

Until next time,

 

Cheers!

Tablescapes, Dining Rooms, Sunflowers and Guest Posting

It is such a treat to be invited by The Style Sisters to be this week's guest blogger for their special Monday series, "Dining Tidbits".   I'm delighted to share my current tablescape theme in my dining room.  It is all about Sunflowers!

For the past week or so my attention has been drawn to the giant sunflowers in my garden.  I'm fascinated by them.  I've never been able to grow these beautiful giants in the past so this year I am thoroughly enjoying them.  I decided to bring some of that lovely sunny, sunflower loveliness indoors and have extended it to my dining room.

 

I found this colorful and vibrant fabric at Walmart, of all places!  I knew when I saw the fabric that I would make something joyful with it.  I also found a free quilting pattern online for the table runner and it perfectly suited my theme of Sunflowers with its sharp edges and yellow and black and white color patterns.

I set about sewing the table runner and knew immediately that I had to make place mats and coordinating napkins to go with it.  While technically, the flower in the pattern isn't a sunflower, it does evoke a sunflower likeness and I let sunflowers be the guide of my designs.

The place mats are bound with a coordinating fabric pattern.  These were such fun to put together.  And the napkins I made using the left overs of two of the coordinating prints.  I prefer fabric napkins over paper.  There is no recycling, they are reusable for the longest time and coordinate beautifully with the rest of the tablescape.

Above is the zig-zag pattern of the table runner.  This is a beginner quilting pattern and would you believe me when I tell you that I put it together in one afternoon sitting?  It was fun!  Rather than using a regular quilt batting, I chose to use flannel between the layers.  Even though I love the loft in a regular quilt that batting gives, I didn't want my table runner and place mats to be...how shall I say this?...LOFTY!  The flannel gives some heft to the table runner and place mats but isn't bulky to the point that you worry that your dinnerware will tip or the centerpiece will fall over.

Just another view of the table runner with the place mats and, of course, the giant sunflower from the garden.  This flower is so magnificent, joyous and sunny that it almost seems unreal.  You can imagine how much I'm enjoying it.

In the photo above are the four napkins I made.  Two are of the black/white floral print and two of the yellow/black print.  To neatly tie up the placmats for the table I got out my stamps and some yellow SculpeyIII oven bake clay and stamped and created the sunflower napkin ring medallions.  I will most certainly be making more of the Sculpey clay medallions for a variety of occasions.  They are so fast and easy to create.

I used a PSX stamp from 1999 that carried on my sunflower them, rolled out the clay, stamped the image with Memento Tuxedo Black Dye Ink and then baked the medallions in the oven for 15 minutes at 275 degrees F.  Then insert a jute threat through and tie up the napkins.  Simple as that!

Are you getting a sense of how much I was becoming obsessed with Sunflowers?  Well I couldn't stop yet!  Let's see... I had sewn and quilted a table runner and place mats and napkins.  I had stamped on clay to create napkin ring medallions.  What next?  Of course, you know I had to bring it to the kitchen and create something to eat that would carry the theme of Sunflowers.

I decided to create a Sunflower Seed salad topper that was fresh Sage leaves sauteed in Sunflower oil and combined with Maple Syrup and sprinkled with roasted Sunflower seeds.  Ohhhhh...so delicious!

And this is my Sunflower inspired tablescape.  All of this inspired by the dozen or so beautiful sunflowers growing in my back yard.

And just for one more element to the Sunflower dining room experience, how about a little music?  Click on the Video below to hear the Love Theme from Sunflowers, by Henry Mancini.

 

 

Until next time,

Cheers!

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Cake Dome Sunday #34: Summer Fruit Flan

What could be better than to celebrate the vibrant and juicy fruits of summer than in a Summer Fruit Flan?  Yesterday, the Mister and I went to a picnic and I was asked to bring a dessert.  At first I thought I'd bring a fruit bowl, but then decided that a fruit flan would be a nice variation of a fruit salad.  I wish I could show you a slice so you could see the inside, but every morsel was eaten at the picnic. 

 

The pastry crust is tender and buttery.  A thin layer of melted white chocolate is brushed on the crust before you add the pastry cream filling.  Any fruit will be delicious so use whatever you have available in any combination.  After you've assembled the flan and arranged the fruit, a thin layer of melted apple jelly is lightly brushed over the top to add the final glaze finish (and also helps to hold the fruit in place.

 

Summer Fruit Flan

Pastry:

• 1/2 cup unsalted butter at room temperature
• 1/4 cup sugar
• 2 egg yolks
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 oz. white chocolate, chopped

Pastry cream:

• 1 cup milk
• 2 eggs
• 1/4 cup sugar
• 2 1/2 Tablespoons cornstarch
• 2 teaspoons vanilla extract
• 2 Tablespoons unsalted butter

Fruit:

• 4 cups seasonal summer fruits:  I used raspberries, pineapple, strawberries and blackberries (peaches, blueberries, kiwi, mango, thinly sliced apple, pear...any fruit would be delicious)
• Apple jelly for glaze

Directions:

1. Beat the butter and sugar together until fluffy.  Stir in the egg yolks and vanilla.  Stir in the flour and salt until the dough comes together.  Shape the dough into a disc, wrap in plastic wrap and chill for at least 2 hours, until firm.
2. Preheat the oven to 350 degrees F.  Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled.  Dust the pastry a little and roll it out to just over 11 inches in diameter and just under a 1/4 inch thick.  Line a 9 inch removable bottom fluted tart pan and trim the edges.  Chill the pastry for 20 minutes in the refrigerator, or 10 minutes in the freezer.
3. Dock the bottom of the pastry shell with a fork and bake it for 16 minutes, or until just the edges are golden brown and the center of the shell is dry looking.  Cool completely before filling.
4. Keep the baked tart shell in its pan.  Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted.  Brush the bottom and sides of the cooled tart and shell to coat and chill the shell while preparing the pastry cream.
5. Heat the milk in a heavy bottomed saucepan until just below a simmer.  Whisk the eggs, sugar and cornstarch in a small bowl.  Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk.  Whisk the custard constantly over medium heat until it thickens and just begins to bubble (about 3 or 4 minutes).  Strain the custard into a bowl, stir in the vanilla and butter until melted and then cover the bowl with plastic wrap so that the wrap directly covers the surface of the custard.  Cool the custard to room temperature, then chill it for at least 2 hours.
6. To assemble the tart, spoon the custard into the tart shell and spread it evenly.  Top the custard with the fresh fruit, creating an appealing design.  Melt the apple jelly over low heat and then brush it over the fruit.  Chill the tart until you are ready to serve.

The tart can be stored chilled for up to a day.

Recipe source:  Anna Olson

Until next time,

 

Cheers!

 

 

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Sauteed Sage and Sunflower Seed Salad Topper

I'm always interested to learn new ways to use my fresh herbs and garden produce.  Last weekend I tasted fresh sage that had been sauteed in sunflower oil and maple syrup.  I was hooked!  I'd only ever cooked and eaten dried sage.  Oh my!  I've been missing out on truly fresh flavor...that is, until now.

Last night I put together a spinach salad with some fresh-from-the-garden Roma tomatoes and shredded cabbage.  Usually, this is fine just as it is for a salad.  But I decided to give sauteed sage a try and chopped a bunch of sage, sauteed it in sunflower oil and then added a tablespoon or two of Maple syrup and a handful of dried cranberries. 

 

The mixture is dark but ohhh so flavorful.  I topped the salad with the sage/maple/cranberry mixture and then sprinkled sunflower seeds on top of that.  OH!  SO!!  GOOD!!!

I can imagine that sauteed sage/maple/cranberry/sunflower seed topper would also be wonderful on sweet potatoes, roasted pork or chicken. 

 

The Sunflower seeds added the perfect crunch and complementary flavors.  And yes!  I'm in a Sunflower craze right now.  I just cannot get enough of these sunny faces that greet me each day from the garden. 

 

Thought you might enjoy seeing a progression of sunflowers opening over a 4 day period.  So for your viewing pleasure, here you go!

Until next time,

 

Cheers!

 

 

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I can be found sharing at these online parties:

Share your stuff Tuesdays, The Koenigs Create Midweek Linkup Party, Share it One More Time, Much Ado About Monday, Feathered Nest Fridays, DIY Vintage Chic Friday, Herbanmama Wildcrafting Wednesday, The Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday , Dear Creatives Inspiration



Stamped Sunflower Napkin Ring Medallions

If you have been following Thimbles, Bobbins, Paper and Ink Facebook page, then you know how excited I am about my Sunflowers!  This is the first year I've been successful in growing even one sunflower, let alone a dozen of them.  I'm ecstatic about them!  They are giant sunflowers and are right now at 10 or 11 feet high.  AWESOME!!

Technically, I don't suppose this stamped medallion is actually a sunflower.  Perhaps it is a daisy.  I'm not sure.  But I'm going to call it a Sunflower.  Is that OK?

These fun medallions are by rolling out SCULPEY III Oven-Bake Clay to 1/4 inch thickness.  Then I took my stamp (I used PSX E 2564 from 1999) and stamped with Memento Tuxedo Black ink.  I used a skewer to create a hole for threading.  Then I baked the medallions in the oven at 275 degrees F for 15 minutes.  Once cooled you can paint these or leave them plain, or adorn them with any type of embellishment you desire.  So fast and easy.

I am using my medallions for Napkin rings.  I threaded some orange jute through the hole I had previously created and tied them to the front of the napkin.  These are fun for an afternoon tea or luncheon or anytime you want to add some color and pizazz to the party.

 

And yes I did cut one of my sunflowers.  It is so huge, it almost seems un-natural.  For my centerpiece I tied some burlap around a decanter and tied the medallion I had previously made around it.  Such a pretty centerpiece to highlight these magnificent Sunflowers.

 

A fast and simple little project to use one's stamps and ink and a little bit of clay.

 

Until next time,

 

Cheers!

 

 

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I can be found sharing at these online parties:

Share your stuff Tuesdays, The Koenigs Create Midweek Linkup Party, Share it One More Time, Much Ado About Monday, Feathered Nest Fridays, DIY Vintage Chic Friday, Herbanmama Wildcrafting Wednesday, The Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday Be Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , Sugar and Slice Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Sweet 2 Eat Wonderful Wednesday , Dear Creatives Inspiration