Monday, October 31, 2011


Happy Halloween! I'm slowly but surely learning to make some of my cards digitally. This card is proof of my progress. {Believe me when I say that I've come a long way.} I hope you all enjoy dressing up and probably eating way too much candy!

Saturday, October 29, 2011

Macaroon Recipe

Chocolate Macaroons
Courtesy of Martha Stewart

1 c powdered sugar
1/2 c almond flour
3 Tbsp cocoa
2 egg whites
pinch of cream of tartar
1/4 c granulated sugar

Preheat oven to 375 degrees. Pulse powdered sugar, almond flour, and cocoa in a food processor until combined. Whisk egg whites, cream of tartar, and granulated sugar until stiff peaks form (at least 8 minutes). Sift flour mixture over egg whites and fold until mixture is smooth and shiny. Transfer batter to a pastry bag with 1/2 inch round tip and pipe 3/4 inch rounds onto parchment-lined baking sheets, dragging pastry tip to edge of rounds. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake one sheet at a time for 10 minutes, rotating halfway through. After each batch, increase oven temperature to 375 degrees for 5 minutes, then reduce to 325 degrees. Let cool for 2-3 minutes.

Chocolate Ganache
Courtesy of Martha Stewart

1/2 c heavy whipping cream
3 1/2 oz dark chocolate (70% cocoa), finely chopped
1 Tbsp unsalted butter, softened

Place chopped chocolate in a heat-proof dish. Bring cream to a boil over medium-high heat. Pour cream over chocolate. Let stand for 2 minutes. Add butter and whisk mixture until smooth. Let cool, stirring often.

Once your macaroons are baked and ganache is prepared, spoon about 1 tsp of ganache onto bottom of a macaroon and sandwhich with a second macaroon. I like to allow my macaroons to sit for at least 24 hours before I eat them, but that's just me. Those who like chocolate, especially dark chocolate, tend to love them. Happy Baking!

Sunday, October 23, 2011


Funny story. Daniel and I were in Vegas with some friends, eating at the all-you-can-eat buffet in the Paris hotel. One friend grabbed the last of the macaroons. She LOVES macaroons! Unfortunately, Daniel then ate all those macaroons. Raquel was needless to say upset and Daniel has owed her replacement macaroons ever since. So for Raquel's birthday, I thought it quite appropriate to make her macaroons. Happy Birthday, Raquel!

Friday, October 7, 2011

Bride To Be

My cousin is engaged! Congratulations, Deirdra! I am so excited for her! She's going to make such a beautiful bride. She grew up in Alaska, but goes to school in Idaho. She met her fiance, Greg, at school in Idaho, but he's from Alaska, too. How crazy is that?!?! Meant to be, I guess.

To Make: Real Red (cardstock, Stampin' Write Pen), Bashful Blue (cardstock, Stampin' Write Pen), Chocolate Chip (cardstock, Stampin' Write pen), Rose Red (Stampin' Write Pen), Certainly Celery (Stampin' Write Pen). The letters b, r, d, e were cut using my Opposites Attract Cricut cartridge.

Monday, October 3, 2011

Love Beyond Measure

Today, Daniel and I celebrate our 3 Year Anniversary. Happy Anniversary, Love! I've been dying to make him a card that says "love beyond measure" with ruler ribbon. You know me and puns. Below is the product. Simple. I love you lots, Daniel!

To Make: Black (button, cardstock), Red (string), Ruler Ribbon. And I used my Doodle Print font from Lettering Delights to print the phrase "love beyond measure" on white cardstock.