Friday, October 31, 2008
Wednesday, October 29, 2008
Double Dipped Sweets - the name says it all.Where can we find all your wonderfull goodies?
etsy shop: doubledippedsweets
Describe your shop...
I specialize in Caramel Apples and Gourmet Popcorn.I use top quality Chocoaltes and Caramels, to make the best possible treat!
How long have been making these tasty treats? how did you learn?
I started doing this in Feb. of 2007. I just learned as I went! It was, and still is, fun to experiment!
Which are your favorites to make? to eat?
I love making the apples. I've really come far in improving on how they look, and it's so much fun to be artistic in a small degree!
Do you have a non-sweets job?
I do. I work PT as a morning receptionist. I also have 3 kids - the oldest is 5! So, I'm pretty busy!
Could you tell us one thing about your life you wouldn't mind sharing?
I'm running this business to help out with family finances. We've had financial issues our entire marriage, and now with the economy not helping, every little bit helps. What etsy teams do you belong to?
I started Etsy's Edible Arts Team (team EEAT) which has an amazing array of Edible Artisits. Search Team EEAT on Etsy to see our work.
I'm a member of Big Damn Crafters, Fabulous Artistic Moms (FAM), UtahEtsy, and Cafe Etsy Mom.
Sunday, October 26, 2008
The magnets of Vera and Jayne's hat...
Blue Sun bottle of blue beads, votive holders and 2 medicine bottles...
even the label is accurate!
The Scripts: Amazing! I can not wait to read them!
And not pictured in the overall haul...Jayne's rainstick!!!
Saturday, October 25, 2008
1. Mention the blog that gave you the award & comment on their blog when you post the award.
2. List 6 things you VALUE & 6 things you DON'T VALUE.
3. Then, pass the award onto 6 other blog buddies!
Last night's shop was JooolesDesign - original photo greeting cards and enlargements.
Check in with Handmade Movement for the next scheduled Sneak Attack: Monday, Oct. 27th; 7:00pm EST ... the shop will be announced on their site at 7pm EST.
Friday, October 24, 2008
Serves about 8 - depending on your sweet tooth :)
1/2 pound butter, soft, for pan
1 cup light brown sugar
1/4 teaspoon cinnamon
2 cups fresh cranberries
1 cup granulated sugar
1 egg yolk
2 whole egg
2/3 cup sour cream
1 teaspoon vanilla
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1. Bake in round 9-inch cake pan or springform pan. Set rack to lower slot and preheat to 350*. Line cake pan with parchment paper.
2. Place 4 Tablespoons butter in pan and set in oven until it melts.
3. Remove pan from oven and stir in the brown sugar and cinnamon, spreading it over the bottom of the pan.
4. Spread cranberries over the sugar mixture.
5. In a medium bowl, cream the remaining butter, granulated sugar and egg yolk.
Stir in the eggs one at a time and whisk until smooth.
6. Add sour cream, vanilla, salt - stir.
7. Add remaining dry ingredients: flour, baking powder and baking soda - stir. note: the consistency will be a little like sugar cookie dough.
8. Spread in pan over the cranberries (try not to mix them in)
9. Bake at 350* until center springs back or use toothpick to test for moist crumbs (not wet gooiness)...about 50-65 minutes.
10. Cool for 5-10 minutes. Use a knife on the sides to remove from pan - flip and let sit another 5 minutes before removing pan. (if using springform pan, just unclasp sides and flip)
Nutrition...do you really wanna know?...
Per Serving (excluding unknown items): 549 Calories; 29g Fat (47.2% calories from fat); 17g Saturated fat; 6g Protein; 68g Carbohydrate; 2g Dietary Fiber; 150mg Cholesterol; 505mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 3 Other Carbohydrates.
Thursday, October 23, 2008
Tuesday, October 21, 2008
1 cup wild rice, cook as directed
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 pounds chicken breast halves without skin, cubed or shredded
1 cup carrot (2 med), diced
1 cup celery, diced
1 tablespoon rosemary, dry
1/4 cup orange marmalade
1/4 cup dijon mustard
1 teaspoon pepper
8 cups chicken broth
3 tablespoons butter
1/2 cup milk, 1% lowfat, or whole
1. Cook rice as directed on package.
2. In skillet heat oil & add garlic. Cook until golden.
3. Add chicken, carrot & celery. Cook 8-10 minutes, turning occasionally.
4. Stir in rosemary & cook until chicken is done, about 8-10 minutes.
5. Stir in marmalade, mustard & pepper. Cook until heated through, about 3 minutes.
6. In Dutch oven (large pot) bring the stock & butter to a boil.
7. Add chicken mixture & rice to broth.
8. Simmer about 30 minutes. Add milk & continue to simmer 15 mintes - stir occasionally
Per Serving: 191 Calories; 6g Fat (28.3% calories from fat); 2g Sat fat; 17g Protein; 18g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 653mg Sodium.
Yield: 18 cups
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
4 cloves garlic, thinly sliced
1 red bell pepper, chopped
2 quarts vegetable broth
28 ounces diced tomato (1 can) ... or equivalent fresh
1 cup water
1 small head of cabbage, thinly sliced
1/2 teaspoon hot red pepper sauce, optional
salt and pepper, optional
fresh parsley, optional
fresh cilantro, optional
1. In a large saucepan, over med-hi heat, cook onion in heated oil for 5 minutes, stirring occasionally. Stir in carrot, garlic & bell pepper; cook until tender.
2. Meanwhile, in large stock pot, heat stock, tomatoes, water & cabbage. Add veggies once tender.
3. Simmer, uncovered, for about 30 minutes.
4. Season to taste with hot sauce, salt & pepper, or herbs as desired.
Per Serving: 107 Calories; 3g Fat (22.0% calories from fat); 1g Saturated fat; 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 738mg Sodium.
Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat.
recipe adapted from "YOU on a diet"
Monday, October 20, 2008
Sunday, October 19, 2008
How long have you been crafting?
What is your favorite medium?
Which piece in your shop is your favorite right now and why?
What is your favorite medium that you enjoy for just yourself ?
Have you had support from family and friends in your artisan endeavor?
What inspires you?
Describe your workspace?
What hobbies do you enjoy?
Do you have work outside of the art field?
If you could be anything for Halloween, what would it be?
Friday, October 17, 2008
3/4 cup fresh parsley, finely chopped (or 4T dried)
1/2 ounce feta cheese, or goat cheese
1 tablespoon brandy
2 tablespoons walnuts, chopped
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil, divided
1 teaspoon garlic, minced
8 ounces sea scallops, about 8 large
4 ounces spaghetti (this is the dry amount)
1. Cook pasta according to package directions.
2. In food processor combine parsley, cheese, brandy, walnuts, lemon juice, 1t oil & garlic - process until chunky-smooth.
3. Heat nonsrick skillet & coat with spray. Add scallops and saute until browned outside & just slightly translucent in the center, about 2-3 minutes per side.
4. Transfer pasta, scallops & pesto to serving plate & toss well to combine.
Per Serving (excluding unknown items): 425 Calories; 10g Fat (22.3% calories from fat); 2g saturated fat; 30g Protein; 49g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 279mg Sodium.
Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.
1. Local level: Is a license for your business needed for your city? - check with your city and if it is not needed, check with your county, then with your state
IRS tax info for businesses
IRS forms and publications
My state and local links are here…yours will of course be different, but from these you can get an idea of what things are:
Tuesday, October 14, 2008
But today...big success. He got his big roaring dinosaur. A bribe perhaps? Maybe. A reward is more like it. This reward was no for just peeing in the potty. He has done that the last couple days fairly regularly. No - he got it for the big "P", the 'ol number 2!!! If I was a guy I may have more fun and zany terms to throw out there, but I think there's enough info here to get the gist.
Congrats my little man! Go Wyatt, go Wyatt, you used the potty, uh huh uh huh uh huh!!!
Monday, October 13, 2008
So when I read a fellow etsyblogger's blog about those men helping her great-uncle in his time of need, it warmed my heart. It is nice to know that there are more people out there willing to give something for nothing in return.
Thanks for sharing Tote :)
TOTE-N-TOTS: The Kindness of Strangers
please feel free to share your stories of kindness here or anyplace else where it may inspire more people to do the same.