Tickled Pink Stamps is Sponsoring It's All About The Vintage Challenge

This week Tickled Pink Stamps is sponsoring It's All About The Vintage Challenges where the challenge is to create a Halloween Decoration and/or a Digital Image card. I decided I wanted to make another recipe tag so I hit the internet and found this cute recipe for Chocolate Mice HERE. I included the picture from the recipe on the front of the tag and added Lil Haunts Mummy Christina for more spooky fun.

The inside of the tag is where you'll find the recipe and the back of the tag has some fun details - I just love this cute little stamp I found with the 4 mice on it - too cute! We hope you can come along and play for a chance to win some Tickled Pink Stamps prizes.

CHOCOLATE MICE

Ingredients

4 (1 ounce) squares semisweet chocolate

1/3 cup sour cream

1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs

1/3 cup confectioners' sugar

24 silver candy balls

1/4 cup sliced almonds

12 (2 inch) pieces long red vine licorice

Directions

Melt the chocolate, and combine

with sour cream. Stir in 1 cup

chocolate cookie crumbs. Cover

and refrigerate until firm. Roll by

level tablespoonfuls into balls.  

Mould to a slight point at one end

for the nose. Roll dough in chocolate

cookie crumbs. On each mouse,

place silver balls in appropriate

spot for eyes, almond slices for ears,

and a licorice string for the tail.

Refrigerate for at least two hours,

until firm. 

Copics used - E11, E00, E29, E19, E15, E13, W3, W2, W00, YG17, YG05, YG01, YR18

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Magnolia Down Under Challenge #117 - Halloween

This week at Magnolia Down Under Challenges we are celebrating Halloween. We have our wonderful sponsor Stampyland joining us again this week too.

I decided I didn't need anymore Halloween cards - especially as we don't celebrate it here in Asutralia - so I decided to make a tag - but not any tag - a recipe tag! I loved doing my recipe set a couple of weeks ago so much it inspired me to keep the idea going! I had planned to attach this tag to a jar of pre-mixed dry ingredients - but unfortunately I didn't have a jar large enough!

I found this Betty Crocker recipe HERE. Along with this recipe I learnt that the slight red tint in this cake comes from the reaction between the acid in both the buttermilk and chocolate and the alkaline base of the baking soda - I don't know about you but I found that interesting.

Be sure to check out our BLOG to see what the rest of the MDUC DT have come up with for this spooky challenge.

I'm also entering this in the TOMIC challenge #18

Copics used - R20, R11, E11, E00, E000, 100, E49, E29, E27, E25, E23, C7, C5, R39, R37, R35, R32, YR30, YR20

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The Craft's Meow Preview - Fall Fun

It's Day 5 of previews from The Craft's Meow and so it's Day 5 of my recipe cards - the last of the set - I hope you've enjoyed them! This one is based on the set Fall Fun by Jenny Suchin Designs. This is such an adorable set with some really cute characters and fun element pieces - I'm sure you'll agree after checking out the rest of the TCM DT's fabulous inspiration on OUR BLOG.

Come back for tomorrow's RELEASE DAY HOP -  you'll see my whole project completed and get to see all the complete sets over on OUR BLOG.

Here's today's recipe for you....this one is full of nutty goodness so I figured it suited these guys!

Sour Cherry Chocolate Cake

Ingredients

8 egg whites

1 cup caster sugar

250g hazelnuts - dry roasted and ground (I believe these are known as filberts in The USA)

3 Sao biscuits - very finely crushed

720ml jar pitted sour morello cherries - drained

125g butter

1/3 cup caster sugar - extra

125g dark eating chocolate

4 egg yolks

1 tsp vanilla essence

Method           

Line a greased 22cm springform pan with Glad Bake. Whip egg whites until stiff but not dry, gradually add sugar and beat. Gently fold through hazelnuts and Sao biscuits. Spread evenly in tin and bake 180oC / 35 - 40 mins. While cake is baking make chocolate topping. Cream butter and extra sugar until light and fluffy. Melt chocolate and add to butter mixture with egg yolks and vanilla. When cake has finished the baking time, remove from oven and cover surface with the cherries. Spread chocolate topping over. Return to oven for a further 25 - 30mins to set topping.

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The Craft's Meow Preview - Fruity For You

It's Day 4 of previews from The Craft's Meow and so it's Day 4 of my recipe cards. This one is based on th set Fruity For You by Nina B Designs. I love the stylised pieces in this set with their cute sentiments - it makes them such fun to play with. Be sure to check out the rest of the TCM DT's fabulous inspiration on OUR BLOG.

Here's today's recipe for you....

Pear tarte tatin with brown sugar mascarpone

Ingredients (serves 6)

2 tbs water

155g (3/4 cup) caster sugar

4 large pears, peeled, cored, quartered

1 tbs fresh lemon juice

1 tbs melted butter

1 tsp vanilla essence

1 sheet (25 x 25cm) butter puff pastry

Brown sugar mascarpone

250g mascarpone

2 tbs brown sugar

Method
Place the water and 100g (1/2 cup) of sugar in a 20cm (base measurement) ovenproof non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Simmer, without stirring, for 6-7 minutes or until the syrup is light golden. Remove from heat.

Combine the pear, lemon juice, butter, vanilla and remaining sugar in a bowl. Arrange the pear, cut side up and slightly overlapping, in the frying pan. Cook over medium-low heat for 6-7 minutes or until the pear starts to soften. Set aside to cool completely.

Preheat oven to 200ºC. Cut a disc from the pastry, slightly larger than the top of the pan. Place over the pear. Tuck in the edges. Bake for 30 minutes or until the pastry is crisp and golden. Set aside for 10 minutes to cool.

Meanwhile, to make the brown sugar mascarpone, place the mascarpone in a bowl. Add the sugar and stir to create a swirled effect.

Turn the tart onto a serving plate. Serve with brown sugar mascarpone.

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The Craft's Meow Preview - Apple Pickin' Time

It's Day 3 of previews from The Craft's Meow and so it's Day 3 of my recipe cards. This one is based on the set Apple Pickin' Time by Maree Truelove. This set brings back fabulous memories of my childhood - wandering through the orchards near my home and sneaking off with an occasional apple - sad to say the orchards are long gone now! Be sure to check out the rest of the TCM DT's fabulous inspiration using this fun set on OUR BLOG.

Here's today's recipe for you....

Apple cake with butterscotch sauce

 Ingredients (serves 8)

200g unsalted butter, softened

2 cups caster sugar

3 cups plain flour

1 1/2 tsp ground cinnamon

2 tsp baking powder

Pinch of ground cloves

1 cup chopped pecans

1 large apple, peeled, cored, chopped

1 tsp vanilla extract

2 tbs brandy

Thick cream, to serve

Apple sauce*

3 large Granny Smith apples -

    peeled, cored and chopped

250ml (1 cup) cider (or water)

1 cinnamon stick

1/2 vanilla bean, split

1 tsp ground ginger

Pinch of cloves

1/2 cup caster sugar

2 tbs lemon juice

 * You can substitute 2 cups bought pie apple.

Butterscotch sauce

200g brown sugar

1/2 cup thick cream

100g unsalted butter

1 tsp vanilla extract

Method

To make the apple sauce, place all the ingredients in a saucepan, cover and cook over low heat for 10-15 minutes until the apple is soft. Beat with a wooden spoon, then set aside to cool. Preheat oven to 180°C. Grease and line the base of a 28cm round spring-form cake pan. Place the butter in the bowl of an electric mixer with the sugar and beat  until pale and light. Sift the dry ingredients into a bowl. Gradually, fold into butter mixture, alternating with 2 cups of apple sauce. Add cloves, pecans, apple, vanilla and brandy and stir. Pour into cake pan and bake for 1 hour. The cake is ready when a skewer inserted into the centre comes out clean, if not cover the top with foil and return to the oven for 10 minutes. Set aside to cool on a wire rack.

To make the butterscotch sauce combine all ingredients in a pan over low heat, stirring until you have a smooth sauce. Spoon over the cooled cake and serve with a dollop of cream.

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The Craft's Meow Preview - Happy Fall

It's Day 2 of previews from The Craft's Meow and so it's Day 2 of my recipe cards. This one is based on the set Happy Fall by Maree Truelove. There are so many fun things you can play with in this set as I'm sure you'll agree after checking out the rest of the TCM DT's fabulous inspiration on OUR BLOG.

And here's today's recipe for you....a GREAT one for those turkey leftovers!

Turkey and camembert frittata

Ingredients (serves 4)

500g Desiree potatoes, cut into 2cm cubes

200g Ingham Oven Roasted Turkey Breast Slices (even better with leftover cooked turkey)

200g Camembert or brie cheese, cut into 2cm cubes

1/4 cup finely chopped fresh chives

2 tablespoons olive oil

7 eggs, at room temperature

rocket leaves, to serve

275g jar whole berry cranberry sauce, to serve

Method

Place potatoes into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until potatoes are just tender. Drain. Set aside to cool in a large bowl .

Shred turkey slices. Add to potatoes with camembert and chives. Toss until well combined.

Heat oil in a 26cm (base) non-stick frying pan over medium heat. Add potato mixture. Stir to coat in oil. Whisk eggs in a jug. Pour eggs over potato mixture. Gently shake frying pan to allow egg to run to the bottom. Cook for 5 minutes, or until base is set.

Preheat grill on medium-high heat. Grill frittata for 7 minutes, or until golden and cooked through. Cut into wedges. Serve with rocket leaves and cranberry sauce.

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The Craft's Meow Preview - As We Gather Together

Today is Day One of five fabulous previews for The Craft's Meow's October 1st release. Over the next five days you'll get to see these wonderful Fall/Thanksgiving sets being previewed by the DT - check out the details on OUR BLOG. Since it's Spring here in Australia and we don't celebrate Thanksgiving I decided to come up with a fun project to showcase the versatility of these sets and I created a recipe set! 

Each recipe was chosen to co-ordinate with the images from each set - and today's set is As We Gather Together by Kaitlyn Ord. I've taken the pumpkin image and the harvest sentiment and added a Pumpkin Pie recipe inside. Each day there will be a new image and a new recipe - so I hope you can come and visit and hopefully take away some recipes and ideas for these sets.

Here's today's recipe for you....

Pumpkin pie 

Ingredients (serves 6)

2 cups pumpkin puree  

3 eggs

1 1/2 cups thickened cream, plus extra to serve

185g brown sugar

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp allspice

Maple syrup, to serve

Icing sugar, to dust

Pastry

250g plain flour

110g pure icing sugar, sifted

110g unsalted butter, chilled, cubed

1 egg

Method

To make the pastry, place the flour and icing sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.

Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 23cm fluted loose-bottomed tart pan. Refrigerate for 30 minutes to chill.

Preheat oven to 180°C. Line the pan with baking paper, fill with rice and blind-bake for 10 minutes. Increase oven temperature to 220°C. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 150°C and bake for a further 30-40 minutes. Cool, then serve with the extra cream, a drizzle of maple syrup and dusting of icing sugar.

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ANZAC Day

Today is a special day for all Australians - it's ANZAC Day! Anzac Day marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. It is commemorated by both countries on 25th April every year to honour members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli in Turkey. It is also a day to remember all our brave men and women who have fought for their country!

The day usually begins with a Dawn Service - and these are held around the world and in every major Australian city. I had the honour of attending the dawn service in Singapore on the 60th anniversary of the fall of Singapore, we were living there at the time. We had to walk through the graveyard to attend the service and my daughter sang with the Australian International School choir. I was amazed at how emotional the whole event was - most of us were very sombre and a little red eyed as we left - but it was a great thing to experience.

I spent the afternoon today with a few fellow SU Demos - we had a fabulous time and Yvonne had organised for us to bring some "make & take" shoebox swaps - it was sooo much fun and I'll post what we did when I get a chance to take some pics - no daylight left today!! Spending the afternoon with friends is a great way to spend the day!!

One tradition of the day is the baking of Anzac Biscuits. Some say that they started as biscuits made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations. And some say they came about due to resourceful of the women on the "home front" in an endeavour to make a treat for their loved ones that would survive the long journey by post to the war front. I've found a simple recipe from here and have popped it below for you to try! They are very addictive and well loved!! Hope you give them a go and spare a thought for our armed forces while you do!!

Ingredients
1 cup plain flour (all purpose)
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water

Method
Combine the flour (sifted), oats, coconut and sugar in a bowl.
Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat..
Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.
Pour the liquids into the dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.
Bake in a moderate oven, 180C / 350F, for 15-20 minutes.
Cool on a wire rack and seal in airtight containers.

Tips
The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water.

Back pack

I just can't tell you how cute I thought this little backpack was when I first saw it on the very talented Nicole Stalker's blog - I just HAD to make one. I tracked down a video tutorial at Stamp Happens (click on the link below if you want to make one of these too!) Beware though - this will become another of your favourite blogs!

My daughter was watching me put all the bits together - she was fascinated to see what I was up to and loved the result. I also made a matching card to pop in the front pocket. My plan is to make one in Christmas colors and fill it with yummy chocolates or homemade fudge for my children's teachers.

I used Pink Passion cardstock and Berry Bliss DP. The little accents used Boho Blossoms and Choc Chip Cardstock.

I also have a great recipe for Bailey's Fudge - which is what I might make to fill these little bags up - here's the recipe if you want to try it out yourself, I'm not exactly sure where it came from - I pulled it out of a magazine ages ago. I'd recommend wrapping the pieces individually and keeping them in the fridge until you need to put them in the box. I'm also planning to include a copy of the recipe with the gift - it's always nice to be able to make it yourself if you like it!

Baileys Chocolate Fudge
Ingredients
1 x 395g can sweetened condensed milk
100g butter, cubed
255g (1 ¼ cups firmly packed) brown sugar
2 tblsp glucose syrup
150g finely chopped dark chocolate (not cooking choc)
¼ cup Baileys

Method
Brush a 20cm square cake pan with melted butter. Line base and 2 opposite sides with non-stick baking paper allowing it to overhang.
Combine the condensed milk, butter, sugar and glucose syrup in a saucepan. Stir over medium-low heat until sugar dissolves (~ 3min). Increase heat to medium-high and cook, stirring constantly, for ~15mins or until mixtures thickens and turns a deep caramel colour. Remove from heat.
Add the chocolate and liqueur, stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside to cool.
Remove fudge from pan and cut into portions – you may need to keep fudge refrigerated.
Enjoy!

http://www.stamphappens.com/stamp_happens/2008/08/mini-backpack-v.html