Wednesday, October 28, 2009
Friday, October 23, 2009
Monday, October 19, 2009
So Taylor Papers is having a giveaway plus a sale...here is the deal..check it out!
Here are a few things of there's that I love!
Friday, October 16, 2009
Since its cold ive been on my computer just googling things and I found some really neat stuff that I just love..and I want to share them with you ( that is with the 2 people that actually read my blog! LOL! )
So all these are made by a ladie who leaves here in French Camp! Its amazing what she does..you can go to her web site yourself www.tonyabarlow.com
Tuesday, October 13, 2009
Monday, October 12, 2009
Here is the recipie for them if anyone wants to try them! I have not yet but plan on it soon!
1 sugar pumpkin, (about 1 1/2 pounds), peeled and seeded
1/2 cup Pumpkin Puree, or canned pumpkin puree
1 cup pecans
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of ground cloves
3/4 cup vegetable oil
4 large eggs
2 seven ounce packages almond paste
Gel food color, orange, brown, and green
Cream Cheese Frosting
Preheat oven to 350 degrees. Line two muffin tins with paper liners. Grate pumpkin in a food processor or on the large holes of a box grater (you should have about 2 1/2 cups). Transfer to a medium bowl, and add pumpkin puree and pecans.
In the bowl of a food processor fitted with the metal blade, combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; pulse to combine. With machine running, add oil and eggs; process until smooth, scraping sides of bowl as needed. Add pumpkin mixture; pulse to combine.
Spoon about 1/3 cup batter into each cupcake liner. Bake until a tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
Make the marzipan pumpkins: Tint two-thirds almond paste orange, adding food color a dab at a time until desired color is reached. Tint a quarter of remaining paste brown and the rest green. Shape into leaves, stems, and pumpkins (see instructions below).
Decorate cupcakes with frosting and marzipan pumpkins. Store in airtight containers at room temperature up to 2 days
Marzipan Pumpkin How-To: Using a small rolling pin, roll out green almond paste about 1/8 thick; use a leaf cutter to cut out leaf shapes. Roll brown into small ropes; cut and shape into stems. Using the palms of your hand, shape orange into three-quarter-inch globes. Use a toothpick to poke holes in tops of pumpkins and to press creases from top to bottom. Attach leaves and stems to tops with a bit of frosting.
It has been raining like CRAZY around here! It rained for allmost 3 weeks than stop for about a week! This morning at 1:30 am it started up and again and has not stoped once! The grammer school we work with here let the kids out at lunch because of all the flooding and they may not be able to open all week since this rain is suppost to keep up!
I dont mind it to much! Its brought in the cold and i am FINALLY able to wear my sweaters and scarves!
well..I am done for now!
Monday, October 5, 2009
So a friend of a friend gave a blogging challange..blog every day in October..so I am going to try and do it!!
So things are getting busy around here! Harvest Festival is on Saterday so were busy cleaning things and all that! The big push is to get the Sorgum in from the field by than for the Demonstartion on Saterday! Its been so wet and rainy we have not been able to get into the fields..its crazy!
Saterday I went over to Hair Perks were I get my hair and nails done, and they hosted a yard/craft sale! I set my Pampered Chef booth up there! I got 2 catologe shows and 2 possible cooking shows! Very happy! I also got to hang out with some really fun people, and booked a show with a Priemer Jewelry Ladie! If anyone wants to order some and help my party out let me now!
well..I better close..more tomorrow :)