Tuesday, June 29, 2010
Monday, June 28, 2010
So very fun to eat!
Jon wanted us to put numbers on the flags so they could be like the 18 holes. They were delicious!
Sunday, June 20, 2010
Tuesday, June 15, 2010
This is my favorite way to hold the notebook. Just sticking the back into the pocket and allowing the pages to hang out. This way, you can see your entire list, whether it's a "to-do" list or a grocery list. I also cut out and glued a piece of Amy Butler cardstock to the back of the notebook to make it look nicer.
The portfolio closes with a button.
Sunday, June 13, 2010
Thursday, June 10, 2010
Wednesday, June 09, 2010
14 ounces dark chocolate, finely chopped
¾ cup broken pretzel pieces, divided
¾ cup Heath toffee pieces, divided
7 ounces white chocolate, finely chopped
Line a baking sheet with parchment paper or a silicone baking mat. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces and toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes. Use a sharp knife to cut the bark into pieces. Store in the refrigerator in an airtight container.
Tuesday, June 08, 2010
Sunday, June 06, 2010
:: I filled them with candy and placed them at each guests' place at the shower. I was so excited to find Hershey's Miniatures. . . that use dark chocolate!!!! Don't worry, I did throw in some milk chocolate treats, too!
Saturday, June 05, 2010
6 cups Rice Krispies cereal
1 cup granulated sugar
1 cup light Karo Syrup
1 cup creamy peanut butter (I used Skippy Natural)
1 cup butterscotch morsels
1 cup semi-sweet or milk chocolate morsels
Line a 13×9 inch metal pan with non-stick foil or line with regular foil and spray with cooking spray.
Put the cereal in a big mixing bowl and set aside.
Combine the sugar and corn syrup in a small saucepan and cook over medium heat to dissolve the sugar. Mixture will go from foggy to clear.
Remove from heat and stir in the peanut butter. Pour over the cereal and stir well. Press tightly into pan.
In a bowl set over barely simmering water or using a low setting on microwave, melt the butterscotch chips and chocolate chips together. Pour the melted chip mixture over the krispies and let chocolate cool and set. This should take a few hours. You can speed things up by refrigerating, but the bars will be a little harder to slice.
When set, lift foil from pan and set bars on a cutting board. Cut into squares.
Friday, June 04, 2010
A taggie, of course! This time, I decided to add some thin batting inside. Oh, I think I will always do this. It is just so cuddly!
I had fun making this bib. I saw the idea over at tree fall design and thought I might give it a try. I really like the way it came out. But, it was so much fun to make and way cute to give away.