Scrapbook Challenge 1

To bring on the creativity, I have started using Creating Keepsakes 52 Scrapbooking Challenges by Elsie Flannigan. Creative challenge one was a focus on journaling, mainly through strips. So, I pulled out my fun Braden pictures and had a blast. Thanks to Elsie for the creative spark and thanks to Becca for having such a cute little boy.

Orange-Cinnamon Rice Pudding

Time for more weekend food! This weekend we are enjoying orange-cinnamon rice pudding. Also taken from Food Network's magazine. Yum!

Ingredients

- 1 strip of orange peel

- 1/2 tsp of grated zest

- 1 T of unsalted butter

-1 C of arborio rice

-4 C of milk

- 3/4 C of granulated sugar

- 2 Cinnamon sticks

- 2 tsp of vanilla

- 1/2 C of mascarpone cheese

- 3 tsp of confectioners sugar

Directions

1. Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

2. Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.

3. Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

4. Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl.

5. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

Almost done... making the Christmas cards

Almost finished with making all of the Christmas cards I need. Thanks to Mojo Monday, I have a new sketch to play with. Still working through my Bella Road paper pack and loving every minuted of it. Starting to hoard the scraps and figure out other uses. The Jingle all the way stamp is a fun set from Stampin' up. It is called alphabet soup. The count down is on and I am only 15 cards behind. Giddy up!

Another Round of Christmas Cards

Thank you Friday Sketchers for your fabulous sketch! It got the creative engine running and gave me a fun way to play with my new Bella Road Paper pack. Between delightful sketches and playful paper I will survive this holiday season. Thanks Friday Sketchers and Bella Road!

A Sketchy Layout

Thanks to my lovely and talented friend, Amanda, I have learned the joys of Sketchy Thursday! So, I finally sat down to scrapbook. It was nice taking a break from Christmas craziness to play with fall paper. Ah paper! Here are some fun photos of my fall layout.

Enjoy this layout about fall in Disneyland.

Lemon Bars

The weekend has arrived and thus the baking begins. Thanks to the Food Network Magazine March 2010 (Volume 3, Number2) issue, I made lemon bars. Tasty! This recipe has things like white sugar, white flour and other items on the naughty food list. That is why this is weekend food only.

So I made lemon bars for a Christmas Party and unfortunately, I do not have a picture of the finished product. The bars went like hot cakes... or rather like lemon bars.

I do, however, have many fun filled photos of the process along the way.

Recipe:

Crust:

1 1/2 Sticks of cold butter diced

2 Cups all purpose flour

1/4 Cup brown sugar

1/4 Cup Confectioners sugar

1/4 tsp salt

1. Preheat oven to 350 degrees

2. Grease a 9 x 13 pan with oil. Line the pan with foil and grease the foil.

3. Pulse butter, flour, both sugars and salt in the food processor until the dough comes together. About 1 minute.

4. Press evenly into the bottom and up a 1/2 inch on the sides of the pan.

5. Bake until crust is golden for 25 minutes.

Filling:

4 Large eggs and 2 Egg yolks

2 Cups granulated sugar

1/3 Cup all purpose flour

1 tsp grated lemon zest

1 Cup fresh lemon juice (about 8 lemons)

1. While the crust is baking, whisk the eggs, yolks, sugar and flour in a bowl.

2. Whisk in the juice and zest.

3. Remove the crust from oven and reduce temperature to 300 degrees

4. Pour filling over the warm crust and return to the oven.

5. Bake until filling sets, about 30 minutes

6. Let bars cool in the pan and then in the refrigerator for at least 2 hours.

7. Sprinkle powered sugar over top

8. Lift out foil and cut into bars

Yeah weekend treats!

Hanukkah is here

We are in the thick of Hanukkah and although I am a little late, I made a few cards for my friends. One of the nice things about Hanukkah, is that it lasts 8 nights. So, I have some time to get these in the mail. To all those who are celebrating, Happy Hanukkah!

For this card, Bo Bunny's new Winter line came through! Nothing like bling and ribbons to brighten up any holiday.