Loss of furry friends

This weekend I made two more sympathy cards for the loss of a beloved furry companion.  As a card maker I thoroughly enjoy being asked to make a card for occasions of any kind.  And I am touched that people ask me to make something to send for them.  Sympathy cards, however, are the hardest of all occasion cards to make.

 Both dogs lived long lives, but in the end were taken by cancer.  I decided to make the cards essentially the same layout.  The differences are the designer papers and the sentiment on the front that I used.  The inside sentiments are the same.

Card Recipe:

Stamps:  Paw print on the outside by Inkadinkadoo.  Sentiments by Papertrey Ink"With Sympathy: Loss of pet"

Designer Papers:  K & Company

Ink:  Versamark and black detail embossing powder and Momento Tuxedo Black

Accessories and Embellishments: Nestibilities flower die and Nestibilities rectangle and scalloped rectangle dies, craft felt, Martha Stewart rose leaf punch, prestamped pawprint cotton twill tape.

 

Until next time,

Cheers!

Jennifer



Beaded Bracelets and Earrings

Yesterday I posted several beaded Shepherd Hook Bookmarks that I've made and put in my shop.  I've been bitten by the "beading bug" and proceeded to make some bracelets with matching earrings.

These are really fun to wear for a more casual look. 

The beads in the earrings match the bracelets.

If have seen my Shepherd Hook bookmarks, you probably recognize some of the same mineral beads and silver etched spacer beads as in the bracelets and earrings.

I tend to make what appeals to my more casual life and to what I enjoy.

I made this green/orange multi-mineral bead and silver etched beads bracelet in a similar style for myself and wear it practically everyday in combination with my ever present silver bangle bracelet.  They just seem to go together so well.

 

I love these feather charms.  I just do.

If you'd like any of the above bracelets and/or earrings they are all available at my ETSY SHOP.

Thanks for looking!

Until next time,

Cheers!

Jennifer

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Beaded Shepherd's Hook Bookmarks

This comic has been making the rounds on Facebook and Pinterest and it gave me a big chuckle.  Yes, I love the ability to carry my library in my hand with my Ipad, but I also love books.  You remember books...made of paper and binding and the tactile connection between the author's written word and your imagination.

 

How do you mark your place in your books?  A scrap of paper, a dog earred corner?  A piece of tissue?

 

I've been having the best time making these bedazzled Silverplated, Shepherd's Hook Bookmarks.  They are like jewelry to mark the place in your made-of-paper books.

 

These markers will not damage your book.

 

They are eye candy for the Bibliophile.

 

Perhaps you have a bibliophile in your life who might enjoy a Beaded Shepherd's Hook Bookmark.  These three are handmade by ME are now available in my shop!

 

Until next time,

Cheers!

 

Jennifer

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The Market Place at Common Ground

A rainbow of colors of Crocheted Hair Bows for little girls

Several weeks ago I posted about learning to crochet and making these darling little girl's  hair bows.  They are so much fun to make that I couldn't stop myself.

I found lovely rainbow colored skeins of yarn and set out crocheting, and crocheting and crocheting......

 

And finally, I packaged them up and put them up for sale at my shop.  If you have a little girl in your life who loves to wear hairbows, you might want to check these out HERE.

 

Each bow is handmade, crocheted and has a satin ribbon rose in the center and attached to an alligator clip.  Every one of them is made with love by me!  :)

 

The original hairbow pattern design is by Craftiness Is Not Optional   

 

Until next time,

Cheers,

 

 Jennifer

                                      

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Cake dome Sunday #12: Gingerbread layer Cake with Raspberries and Lemon Buttercream Frosting

One of my favorite celebrity chefs is Anna Olson.  I watch her cooking show on television whenever I can.  She takes her baked goods and pastries from good to extraordinary to spectacular.  This past week on her program she showed how to make gingerbread cookies.  From there she made

 gingerbread and then finally made this Elegant Gingerbread Layer Cake with Raspberries and Lemon Buttercream Frosting.  I knew immediately that I had to give her recipe a try for the Mister this weekend.

  

The flavor of this cake truly is extraordinarily delicious.  Fresh grated ginger, fresh grated lemon peel and lemon juice, spiced with cinnamon, nutmeg, allspice, clove and sweetened with fancy molasses and brown sugar and an extra pizzazz added of ginger ale (or ginger beer) in the batter: all of these ingredients combined to make a light and very flavorfully fresh gingerbread cake.
 

 

To make this high and mighty cake you need to use three 8" round cake pans.  I have two round ones but not three.  As I tore through my cupboard searching for cake pans I discovered waaaaaaaaaay in the back of the bottom cupboard three heart shaped cake pans.  PERFECT!!  Valentine's day is this week and the Mister is going to get his sweet Valentine treat from me in the form of this cake.

  

This cake is so good!  It is light in texture and bold in flavor.  I know you won't be disappointed if you make it.

 

Here is the recipe Courtesy of Anna Olson.

 

Elegant Gingerbread Layer Cake with Raspberries and Lemon Buttercream Frosting

 

Ingredients:

Cake

• 2/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 3 large eggs
• 3 tablespoons finely grated fresh ginger
• 2 teaspoons finely grated lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 cup fancy molasses
• 1/2 cup maple syrup
• 1 cup ginger ale (or ginger beer)
• 2 tablespoons lemon juice
• 1 teaspoon baking soda

 

Icing and Assembly 

• 1/4 cup unsalted butter, at room temperature
• 3 cups icing sugar, sifted
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 2 cups fresh raspberries

 

Directions:

Cake

1. Preheat the oven to 350 F.  Grease 3  8 inch round cake pans and line the bottoms with parchment paper.  Dust the sides of the pan with flour, tapping out any excess.
2. Whisk together the oil, granulated sugar, brown sugar, eggs, giner and zest.
3. In a separate bowl, sift the flour, baking powder, cinnamon, cloves, allspice and nutmeg.  Add this to the oil mixture and stir until blended.
4. In another bowl, whisk the molasses, maple syrup, ginger ale (or ginger beer), lemon juice and baking soda (this will froth up).  Add this to the batter and beat vigorously until smooth.  The batter will be very liquidy (fluid).  Pour the batter into the prepared pans and bake for about 30 minutes, or until a tester inserted in the center of the cake comes out clean.  Cool the cakes for 30 minutes in their cake tins, then turn out to cool completely.

Icing and Assembly:

1. For the icing, beat the butter with half of the icing sugar and the lemon zest.  Add the lemon juice, water and vanilla and beat well.  Add the remaining icing sugar and beat well again, until the icing is fluffy and spreadable.
2. To assemble, place one cake layer on a platter and spread the top with a third of the icing.  Dot the icing with raspberries and place a second cake layer on top, pressing down gently.  Spread another third of the icing over this layer and dot with raspberries.  Top this with the final cake layer, spread the remaining icing overtop and garnish with the remaining raspberries.  Chill the cake until ready to serve.
3. The cake will keep, refrigerated for up to 3 days.

Do you have special plans for your sweetheart this Valentine's Day? 

 

Until next time,

Cheers!

 

Jennifer

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And

Imparting Grace At Home

With Sympathy - cards

Sadly, within the last couple of months we've lost some dear people.  Sympathy cards are probably one of the most difficult cards for those of us who make cards to create.

Card Recipe:
Stamps:  Penny Black "Poppies" and sentiment from Anna Griffin/All Night Media
Ink: Momento Tuxedo Black and image colored with copic markers
Design Paper:  Pretty Poppies Mat Stack from Autumn Leaves
Embellishments: Paper doily, Martha Stewart Butterfly Punch, mini pearls, vellum, Stickles glitter.

Until next time,
Cheers!

Jennifer

Under the cake dome Sunday #11: White Chocolate Raspberry Cheesecake

St. Valentine's Day is just around the corner and so for today's What's under the cake dome Sunday #11 post, I decided to make the Mister a Valentine's Day White Chocolate Raspberry Cheesecake.

 I like to play with my food just as much as the next big kid, so instead of swirling the raspberry sauce to create a marble top effect, I pulled the raspberry sauce into three heart shapes. 

And just so you know a bit about the behind the scenes posts of my Cake dome Sunday desserts, the Mister gets very frustrated with me that he has to wait until I photograph HIS dessert.  It has become a running joke in our house about the time period behind making HIS dessert and HIS actually first bite.  For this cheesecake, he sighed a very loud "MMMMMmmmmmmmmmm" when he finally got his first bite and declared this "Deeeeeeeeelicious!"

 

Let's get started.  First we'll make the chocolate cookie crumb crust.

Just a few simple ingredients.  Combine them in a bowl.

Then press the crumbs in the bottom of a springform pan. 

Now we're ready to make the raspberry filling.  Just four ingredients.

Combine the ingredients for the raspberry filling in a saucepan on the stove.

Bring to a boil and simmer until it thickens.

Now for the cream cheese part.  In a separate bowl combine the ingredients and beat.

Time to melt the white chocolate with some cream in the top of a double boiler.

Mmmmm...from solid squares of white chocolate to creamy, smooth in just a very short time.

Now to combine the white chocolate/cream mixture and vanilla with the cream cheese mixture.

Pour half of the cream cheese mixture over the chocolate cookie crumb crust.

It will look like this.

Now for some yummy, colorful, delicious raspberry filling.  Just spoon on the filling reserving three good sized tablespoons full for the top.  Don't worry that it doesn't cover the cream cheese. 

Now pour the remaining cream cheese over the raspberry center of the cheesecake.

Now we're ready for the reserved raspberry.  You can spoon on three dabs and swirl with a knife for a marbled effect, but since it is almost Valentine's Day I decided to shape the three dabs of raspberry into heart shapes using a wooden skewer stick to "pull" the filling into the heart shape.

Yippee!  It worked!  Not too bad for a first try, if I do say so myself!  Time to pop this cheesecake in the oven to bake.  Then, once baked, you'll have to find another activity to entertain yourself because the cheesecake must chill in the refrigerator for at least 8 hours!  Yep!  It is a long wait but you'll be happy you did.

 

Enjoy!!

 

Here is the recipe:

 

White Chocolate Raspberry Swirl Cheesecake

Ingredients:

1 cup chocolate cookie crumbs

3 tablespoons white sugar

1/4 cup butter, melted 

 

1 package (10 ounces) frozen raspberries

2 tablespoons white sugar

2 teaspoons cornstarch

1/2 cup water

 

2 cups  of white chocolate chips OR 12 squares of baking white chocolate  (either will work)

1/2 cup cream

 

3 (8 ounce) packages of cream cheese that you've allowed to soften to room temperature

1/2 cup white sugar

3 eggs

1 teaspoon vanilla extract

 

Directions:

1. Mix together the cookie crumbs, 3 Tblsp. sugar and melted butter in a bowl.  Press the mixture into the bottom of a 9 inch springform pan.
2. Combine the raspberries, 2 Tblsp. sugar, cornstarch and water in a saucepan and bring to a boil.  Continue boiling for 5 minutes or until the sauce becomes thick.  If you do not want raspberry seeds in your cheesecake now is the time to strain through a mesh to remove the seeds.  The seeds don't bother me so I didn't strain them.
3. Using a double boiler or a metal bowl over a pan of simmering water, melt the white chocolate with the cream, stirring until smooth.  Do not overheat this. 
4. In a mixing bowl, beat the cream cheese and 1/2 cup of sugar until it is smooth.  Beat in the eggs one at a time.  Now blend in the melted white chocolate/cream mixture and the vanilla.
5. Pour 1/2 of the cream cheese batter over the crust.  Spoon on all but three heaping tablespoons of the raspberry sauce over the batter.  Pour the remaining cheesecake batter over the raspberry in the pan and then spoon three tablespoons of the reserved raspberry sauce on the top.  You can swirl the raspberry sauce topping to create a marbled effect or shape the dollops into a heartshape.
6. In a preheated 325 degree F oven (165 degrees C) bake the cheesecake for 55 to 60 minutes, or just until the filling is set.  Cool to room temperature and then cover with plastic wrap and refrigerate for at least 8 hours before removing the cheesecake from the springform pan.  Garnish with raspberries and enjoy!

Until next time,

Cheers!

 

Jennifer

Groundhog's Day

Happy Groundhog's Day!

 

Today I'm reminded of my friendly groundhog whom we dubbed Houdini.  Houdini thoroughly enjoyed my vegetable garden a few years ago.  I must admit, I hope he never returns to visit.

 

Since we are all looking forward to an early spring (I hope!  I hope!) I think I'm going to get my seed catalog out today and order up my vegetable garden seeds!

 

Until next time,

Cheers!

 

Jennifer