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Monday, November 14, 2011

Monday Hops

Here are a couple of Monday blog hops. The rules are easy, and by participating you'll have the opportunity of experiencing Blog Hops, gaining followers, discovering other blogs or even meeting a few more blog friends. After adding your blog to these great hops, feel free to follow my blog, leave a comment and I will return the favor. Happy Blog Hopping Monday!

A Helicopter Mom





Blessed Beyond Words










Cooking With Karyn

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Tuesday, November 8, 2011

Flock of Turkeys



I have been getting into the holiday spirit.  Doing some early Christmas shopping, wrapping gifts (I don't allow snoops around my house) and last Saturday I went to Holly Legare's Christmas Stamp-A-Stack.  It was a lot of fun.  So my holiday cards are made and now I can check that off my list.

But we don't want to forget about Thanksgiving.  I have a few November projects planned, I just hope I have time to get them posted!  For a recent family birthday, these cute turkeys were amongst the party-goers. 

Ingredients:
1/2 cup chocolate chips
Fudge-striped shortbread cookies
Fudge-covered graham crackers (or you can use fudge-covered sugar wafers as I did)
Miniature chocolate covered peanut butter cups
Mini chocolate covered peanut butter cups or round chocolate-covered chewy caramels
Candy corns
1 tube decorating gel for eyes


  1. In a small freezer bag, place chocolate chips; seal bag.  Microwave until softened.  Snip off corner of bag. Squeeze bag to pipe a line of chocolate across the bottom of the striped shortbread cookie.  Center onto the graham cracker and hold until it begins to set.  Repeat with remaining cookies.  Allow to set up, about 30 minutes.  I put mine in the freezer to set.  It also helped with the next steps to have the cookies cold.
  2. Using melted chocolate attach the mini peanut butter cup to the miniature peanut butter cup.  Allow to set.
  3. Pipe melted chocolate onto the large side of the peanut butter cups and attach to the shortbread cookies, resting against the graham cracker. 
  4. On a piece of candy corn, pipe melted chocolate.  With the pointy end toward the peanut nut butter cup, center on the cookie.
  5. Place a piece of candy corn on each side of body for legs.  Using the decorator's gel, add eyes on each candy corn beak.  Let stand at least one hour to set. 



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Sunday, October 30, 2011

Tomato-Herb Focaccia

Oops! I hadn't realized this had been posted until I popped onto the computer this morning. I guess I was distracted when I exited last night, because I thought I had just saved this as a partial post, not actually published it. 

So last week while my husband and I were out one evening our 10 month old puppy, Mr. Peabody, decided I needed an open-toe pair of boots.  He literally chewed off the toe of my suede boots.  This dog is the most destructive little animal I've ever come across.  In fact, I've nick-named him Destructo because of all the property he has destroyed, too much to begin to name here.  But my husband absolutely loves him and I keep holding out hope that he will get better once he gets older.  I've included a picture of him, although it is a few months old.  He's bigger than this now.

Ingredients:

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon each dried oregano, thyme and rosemary, crushed
  • 1/2 teaspoon dried basil
  • Dash pepper
  • 2 to 2-1/2 cups all-purpose flour
  • 2 plum tomatoes, thinly sliced
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 small can chopped olives
Directions:

1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet (as you can plainly see, I shaped mine as a pizza). Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
4. Brush dough with remaining oil; arrange tomatoes and olives over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. 

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