Monday, November 30, 2009

This is absolutely true!

I have been a fan of Judith's (Smokey in the Netherlands) for several years, she got that name because of the speed in which she finishes her projects, "Her needles are smoking". Now she is having a giveaway Go on over and take a look

Wednesday, November 18, 2009

What a week

Having a very busy week, Dave and I are going to his mom's for Thanksgiving and I have been madly sewing up a few aprons to put up on my etsy page since I won't be able to do any sewing at all next week. I also have a set of seat cushions to recover for a friend who is having her first grandbaby next month (I want one of those)

Monday, November 9, 2009

Holiday baking

I was messing around an Twitter a few minutes ago and ran across this recipe for cupcakes on the Kraft Website. They look so yummy I have to share

Chocolate-Candy Cane Cupcakes

5 squares BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
6 small candy canes, crushed, divided
1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed
Make It!
HEAT oven to 350°F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

FROST cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.
Kraft Kitchens TipsHow to crush candy canes

You want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch.

NoteStore frosted cupcakes in refrigerator.