Winter Crafting

I'm not particularly in a Christmas mood this year.....been a long tough year for us.  But, celebrating the upcoming NEW YEAR could be inspiring.  I didn't even 'decorate' for Christmas, since there are no kiddies coming to my house this year....*tear~tear*. And, since we haven't even really 'settled' into this house to make it ours yet. That takes T-I-M-E.  (There's always HOPE for Christmas of some sort with my GRANDS next year.)

But, I do like incorporating winter decor into my home. A snowman wreathe greets you at our front door.

              
I'll find a special place for the glistening winter trees I've been crafting too.  Maybe we'll even get some real SNOW this year.  There were actual snow flurries early this a.m., which rarely do we see this far south.  We can always dream.

While skimming through the craft blogs I love so much, I came across these beautiful recycled trees.  They were originally on Martha Stewart's craft link I believe.  I have seen different versions on some other sites as well.  Since it was basically a rainy, cold, blah Saturday I began to fold, fold, and fold some more pages of old magazines while watching Christmas classics on T.V.  

Here's the project in a nutshell.  I think they'll look beautiful on my kitchen table through the chilly winter months.

                                                                    

The tape measurer is there to hold the pages I've already folded down.

That tail is folded up and then tucked back underneath so you don't see it.  See?  Voila!  It's gone (hidden).

All that 'glitters' is not gold....LOL....sometimes it's silver

!

                                   
A little silver spray and a sprinkling of glitter and I'm a happy little crafter.  I'm going to do some in gold also.  I'm pretty content with how they turned out.  Now, to find the perfect place to display them through the frigid months ahead.


                                                                                                            

                                                                                                              

                 

    

CUTE NECKLACE

A co-worker had on the ultimate in what I consider to be one of the coolest, modish, simple but elegant pieces of jewelry that's caught my eye in a while.  I absolutely loved it!  SO, after staring a hole through her chest at the coveted necklace, I finally approached her to ask if I could snap a few shots of it.  She immediately ask if I was going to make one like it, and of course I admitted that I probably couldn't begin to emulate it but I was certainly going to give it a shot.  

I hope to have some degree of success with an attempt replicating hers.   I'm a gal on a mission this weekend to purchase everything  to put this little gem together  quickly.  Or at least a semblance of  what her gorgeous piece is.  

Keep your fingers crossed.  ;-)

Treat of the Day ~ YUMMMMMMMMM

This recipe comes from:
http://www.todaysnest.com/todays-nest/2010/12/treat-of-the-week-lemon-bars.html

If you love tart, tangy,sweet and creamy, you'll ♥ this recipe!  They are called LEMON BARS, but not like I've ever tasted before.  They have a shortbread crust, not only on the bottom, but a teeny bit added on the topper as well.  Absolutely delectable!  If you try them, let me know what you think.

I want to mention before you begin that this crust is very sticky.  Be sure to flour your surface as well as your hands when forming your dough disk.  

Because a standard size rolling pin won't fit into your pan, try topping the dough with parchment paper and use a jar to roll the dough into the pan.  You can use your hands, whatever method works for you.

Also, the butter and eggs should be at room temperature .  The butter for the crumble must be cold.  And be patient!  Allow the finished product to cool completely.  It should set before cutting into the bars.

The Ingredients
Crust:

• 2 sticks of butter (1/2 lb.) @ room temp
• 1/2 cup granulated sugar
• 2 cups ALL PURPOSE flour
• 1/8 teaspoon salt

Filling:

• 5 eggs at room temperature
• 2 1/4 cups granulated sugar
• 1 1/2 tablespoon lemon zest (from 4 fresh lemons)
• 3/4 cup fresh lemon juice (about 4-5 lemons)
• 1/2 cup all purpose flour
• 1 teaspoon baking powder

For Topping:

• Scraps from crust
• Approximately 1/4 sup flour
• 1 - 2 tablespoons butter
• 1 teaspoon sugar
• Confectioners' sugar for dusting

NEXT:
For the Crust:

1. Cream the butter and sugar together on medium low speed until light and fluffy.
2. Whisk flour and salt together in separate bowl.
3. With mixer on lowest speed, add dry mixture to the butter and sugar.
4. Mix only until flour is moistened.
5. Turn our onto a well-floured piece of parchment paper.
6. Form a rectangular disk with the dough.
7. Transfer the disk to a lightly greased 9 x 13 inch pan.
8. Using floured hands and/or the parchment paper press the doughout evenly to cover the pan and up about 1/2 inch on the sides.  The dough should be about 1/4 inch thick.  I suggest using a jar to roll it our evenly under parchment paper.  Make sure to work it into the corners.
9. Dough should go about 3/4 inch up the side of the pan.  Cut off the excess in a straight line with a sharp knife, reserving the scraps to use on the top.
10. Place pan in freezer for about 20 minutes.
11. Preheat over to 350 degrees.
12. Bake crust in the over for 15 to 20 minutes until very lightly browned.
13. Remove and allow to cool while you make the filling and crumb topping.

For the Filling:

1. Place all filling ingredients in mixing bowl and whisk until smooth and creamy.
2. Pour filling mixture into cooled crust.
3. Bake for 20 minutes.

For the Topping:

1. While baking, place crust scraps in a small bowl.
2. Add flour and sugar
3. Cut in enough COLD butter in small pieces to make the mixture crumbly and stick together when presssed.
4. Remove pan from over after 20 minutes
5. Lightly rolling the crumble together with you fingers, sprinkle it over the surface evenly with some bigger pieces and some smaller pieces.
6. Return pan to oven and bake an additional 7 to 12 minutes or until the filling is set.
7. Remove from oven and ALLOW TO COMPLETELY COOL.
8. Cut into evenly sized bars and dust with confectioners' sugar.

http://www.todaysnest.com/todays-nest/2010/12/treat-of-the-week-lemon-bars.html

Chocolate, Bananas, Pecans ~ Oh MY!

With Thanksgiving over, and the season of Christmas eating splurges is upon us, I'm putting together some oldies along with new recipes I'll be making very soon for my personal enjoyment.  I'm sharing a new recipe I was lucky enough to have been 'enticed' to try.  The allure of this bread is a winning combination that's sure to please your taste buds.

 Chocolate Banana and Pecan Bread
This bread is very, very soft and moist. Seriously delicious and definitely a new favorite for me!

1 c (142g) flour
1/4 c + 1 Tbls (27g) cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1/2 c (100g) granulated sugar
1/2 c (80g) packed brown sugar
1 egg
1/2 c (118ml) vegetable oil
1 c (236ml) mashed very ripe banana
1/3 c + 1 Tbls (90ml) sour cream
3/4 tsp vanilla
3/4 c (177ml) pecans

Preheat your oven to 350F (176C). Grease one 8 1/2" x 4 1/2" loaf pan or three 5 3/4" x 3" loaf pans and set aside.

In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugars, egg and vegetable oil. Add in the banana, sour cream and vanilla. Sift 1/2 of the dry ingredients over the wet, and fold to combine. Add the pecans and repeat with the remaining half. Pour into the prepared pan and bake until the bread is firm to the touch and slightly cracked, about 60 minutes. Cool on a rack completely before glazing.

Quick Glaze

A splash of milk
Powdered sugar

Pour the milk into a bowl and sift powdered sugar over the top. Whisk to combine and add enough powdered sugar to form a thick glaze. Pour over the cooled bread and top with additional pecans, if desired.