Artistry Creations

Christmas Block

2010-02-12T09:57:00.001-08:00

I'm Not Messy I'm Creative

2010-02-12T09:55:00.001-08:00

House Warming Card

2010-02-12T09:54:00.001-08:00

Polka Dot B-day Card

2010-02-12T09:53:00.001-08:00

Butterfly Card

2010-02-12T09:52:00.001-08:00

Merry Christmas Sign

2009-12-08T12:39:00.000-08:00

Fishing Board

2009-12-02T20:54:00.001-08:00

Paper Bag Calendar

2009-12-02T20:53:00.001-08:00

2nd Version of Christmas Stocking Board

2009-12-02T20:52:00.001-08:00

Christmas Stocking Board

2009-10-15T13:59:00.001-07:00

Banana Bread

2009-08-09T20:22:00.000-07:00

3/4 sugar
1/3 cup shortening
2 eggs
1 cup mashed bananas (3 small or 2 medium bananas)
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped walnuts.

Cream together the shortening and sugar. Add eggs one at a time until well beaten after each additional egg has been added.

In an additional bowl, mix the dry ingredients together.

Add 1/3 cup of the dry ingredients to the creamed mixture. Then add 1/2 of the banana mixture. Continue to add another 1/3 cup of the dry ingredient mixture. Add the rest of the banana mixture. Take 1/3 cup of the dry mixture and mix together with the walnuts. Add the last part of the dry mixture, and and then the walnut mixture.

Grease a 9 x 5 inch loaf pan.

Pre-heat oven to 350 and bake for 45-50 minutes until the middle comes out clean. Enjoy!

Baby Card

2009-08-09T20:21:00.001-07:00

Waterfall Card

2009-08-09T20:19:00.001-07:00

Birthday Card

2009-08-09T20:18:00.000-07:00

Friends Decoration

2009-08-06T19:59:00.001-07:00

New Family Board

2009-08-06T19:58:00.001-07:00

Chocolate Turtle Cookies

2009-05-25T20:39:00.000-07:00

Ingredients:
1 cup flour
1/3 cup cocoa powder
1/4 tsp. salt
8 tbsp. butter softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tbsp. milk
1 tsp. vanilla extract
1 cup chopped pecans, chopped fine
14 soft caramels
3 tbsp. heavy cream

Directions:
Adjust oven rack to upper-middle and lower middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1 inch balls, dig in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon, make indentation in center of each ball. Bake until set, 10 to 12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

Live, Laugh, Love

2009-05-19T17:33:00.001-07:00

Mango Upside-Down Cake

2009-05-14T10:32:00.000-07:00

INGREDIENTS:

Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar

DIRECTIONS:

Topping:

PREHEAT oven to 350°F (175°C).

FOR TOPPING: Grease 9-inch-round cake pan.

MELT butter in small saucepan over medium-high heat.

Add brown sugar; stir until incorporated.

Pour mixture over bottom of prepared pan. Top evenly with mangoes.

Cake:

Combine flour, baking powder and salt in medium bowl.

Separate yolks and whites from two of the eggs.

Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.

Beat in vanilla extract.

Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.

Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.

BAKE for 60 minutes or until wooden pick inserted in center comes out clean.

Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.

Makes 10 servings.
Estimated Time: Preparation - 20 min Cooking - 1 hrs 5 min Cooling Time - 30 min cooling

Message Board

2009-05-11T16:50:00.002-07:00

12 x 12 scrapbook paper

12 x 12 frame

12 x 12 clear sheet

1 vinyl rub on

Double Dark Chocolate Cookies

2009-05-11T16:47:00.000-07:00

Ingredients:
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking soda

Directions:

1. Heat oven to 375°F.

2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Home Made Vanilla Ice Cream

2009-05-11T09:22:00.000-07:00

Ingredients
2 large eggs (Pasteurized)
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

Directions

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Pour in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

BRUSCHETTA

2009-04-17T08:29:00.000-07:00

Ingredients:

1 can (14.5 oz) Muir Glen® organic diced tomatoes (drained)
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped
16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)

Directions:

Stir together tomatoes, basil, olive oil and garlic.
Spoon mixture onto toasted bread slices. Serve immediately.
Makes 16 appetizers.
Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes.

Cherry Garcia Ice Cream

2009-04-17T08:23:00.000-07:00

Ingredients

1/4 cup shaved plain chocolate (Hershey's Special Dark Chocolate candy bars preferred)

1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)

2 large eggs (pasteurized)

3/4 cup sugar

2 cups heavy or whipping cream

1 cup milk

1 tsp. vanilla

1 tsp. almond extract

Directions

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add vanilla and almond extract and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Yield: 1 quart

Libby's Pumpkin Roll

2009-04-03T09:08:00.000-07:00

Ingredients:
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Craft Room Idea (for hanging items on)

2009-03-13T06:47:00.000-07:00

Kitchen Decor

2009-03-13T06:42:00.001-07:00

I was walking around a craft store and totally fell in love with this concept.... and I immediately thought this would be a perfect idea for hanging aprons on and no better place than the kitchen. So I went and bought all of the items that I needed to and went home and made it myself. Nothing better than a homemade gift. I really liked how it turned out.

Another Wedding Gift Idea

2009-03-09T06:59:00.001-07:00

Diaper Cake

2009-03-06T17:47:00.001-08:00

I always have wanted to make a diaper cake since my sister started making them for her friends for their baby showers. Well that time has come and I finally got the chance to make one for my dear and close friend that is expecting in June. I hope she likes it when it is all done and presented to her. I was pretty proud of how it turned out and will post directions later.

Baby Shower Favors (Diapers)

2009-03-06T17:44:00.000-08:00

I was asked by my friend to create the party favor for the guest for a babyshower that she is hosting for our mutual friend since she thinks I have a great talent for crafty things. I started to ponder and worry at first and then I hunted around and found this cute diaper tutorial on splitcoast stampers. I really like how they turned out. I hope she does too.

Wedding Idea using a vinyl rubon

2009-03-06T17:38:00.000-08:00

My sister had asked me to create something for her friends wedding present. So I sat and pondered and started looking for quotes that they could put in their house. I found this quote, and I thought it was perfect for someone that is getting married. I then thought I could adhere the rubon to this glass piece that I had with a black frame around it. I hope she likes it.

Birthday Card

2009-03-03T18:39:00.000-08:00

Magnetic Tic Tac Toe Game

2009-02-25T18:42:00.000-08:00

I thought it would be fun to make my niece and nephew a magnetic version of tic tac toe that they can play while traveling in the car. I seen this cool vinyl rub-on that had a pre-made kit to make your own tic tac toe.

Materials Needed:

(1) 4 x 4 piece of metal

(1) 4 x 4 piece of decorative scrapbook paper

(1) tic tac toe rub on kit

(10) flat stones

(10) 3/4" round magnet

(10) 1 3/8" circles

E600 glue for the magnets

Special craft glue that dries clear for adhering the paper to the flat stones

Directions:

Take your 4 x 4 piece of metal and cut out your 4 x4 piece of scrapbook paper and cover with a strong glue.

Then adhere the background to the tic tac toe board.

Place the X's and the O's on all ten flat stones.

Glue the 1 3/8" circles to the bottom of the flat stones. Once dry, go ahead and adhere the 3/4" circle magnet to the bottom and let dry.

Once everything is done, place in a little baggy for the kids so they don't loose it. Best of all it is magnet and have fun.

Baby Onesie

2009-02-21T15:00:00.000-08:00

I have a handful of friends that are pregnant right now. So I thought it would be cool to make these baby onesies that I had seen on splitcoast stampers. So I went ahead and made one, and I liked how it turned out. Enjoy!!

Vinyl on Tile

2009-02-21T14:57:00.000-08:00

1 tile piece

1 vinyl rub on

Rub the back of the rub on so it transfers to the front piece, and then slowly peel away. Once the backing has been peeled away, then place carefully on your tile.

Enjoy!!

Oreos 'n' Cream Cake

2009-02-01T10:49:00.000-08:00

Ingredients
Cake:
1-3/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1-1/4 cups buttermilk
Filling:
4 oucnes cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk
Frosting:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos
Directions
1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.
2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.
3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350°F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.
5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.
6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.
7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Enjoy!!

Framed Calendar and Magnet Board

2009-02-01T10:39:00.000-08:00

Supplies:

Clear Calendar Overlay

12 x 12 Printed Transparency Sheet

12 x 12 Tin Sheet

12 x 12 Frame (Black or white)

Bistro Markers

How To:

Remove glass from frame.

Add tin sheet. Lay a piece of pattern paper of choice over tin sheet.

Lay decorative overlay over paper.

Lay a clear calendar over other layers.

Close tabs on back of frame.

Vinyl Lettering on Wood Sign

2009-01-16T22:13:00.001-08:00

3D Art Work

2009-01-16T22:09:00.001-08:00

One of my friends is into guitars. So I thought of this cool art idea and went with it. My brother helped me out, and I really like the way it turned out.

Supplies Needed

(1) 14 x 14 canvas

(4) 5 x 5 canvas

Acrylic paint

Images

Rub Ons

Raspberry-Fudge Sundae Topping

2008-12-19T17:38:00.000-08:00

Ingredients:
3/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup whipping cream
1/3 cup butter
3 squares BAKER'S Bittersweet Chocolate
3 Tbsp. raspberry-flavored liqueur

Directions:

MIX dry ingredients; set aside.
COOK cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
ADD chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.

Chocolate Cookie Bark

2008-12-19T17:32:00.000-08:00

Ingredients:
2 Tbsp. peanut butter
1 pkg. (6 squares) BAKER'S White Chocolate, melted
10 OREO Cookies, crumbled, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted
Directions:
ADD peanut butter to white chocolate; stir until well blended. Stir 1/2 the cookies into each bowl of chocolate.
DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with kife.
REFRIGERATE 1 hour or until firm. Break into pieces.

Nutella Nobake Oatmeal Cookies

2008-12-19T17:12:00.000-08:00

Ingredients:
1/2 cup butter
1/2 cup milk
1 & 3/4 cups sugar
1/2 cup cocoa
1 teaspoon Frangelico
1/2 cup Nutella
3 cups rolled oats

Directions:

In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.Remove from heat and add Frangelico. Add Nutella and mix well. Add oats and mix well.Drop quickly onto parchment or waxed paper and allow cookies to set.

Andes Crème de Menthe Cookies

2008-12-19T17:07:00.000-08:00

Ingredients:
1/2 cup salted butter - softened3/4 cup dark brown sugar1/2 cup white granulated sugar1 tsp. baking soda1 tsp. baking powder2 tsp. vanilla extract2 eggs1 package (10 oz.) Andes® Crème de Menthe Baking Chips2-2/3 cups sifted all-purpose flour
Directions:
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Yield:
4 dozen cookies.

Mint Thins

2008-12-19T17:01:00.001-08:00

Ingredients:

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed
Directions:
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts

2008-12-17T21:30:00.000-08:00

So my friend had asked me to help her make some cheesecakes for a Thanksgiving get together and we were standing around at Costco and started talking about Nutella. So the conversation quickly turned and then we decided to make a Nutella cheesecake as something different. I found this recipe online and it turned out to be a huge hit though it is very rich and should only be eaten in small pieces unless you have a sweet tooth.

Family Birthday Calendar Wall Hanging

2008-12-17T21:25:00.000-08:00

I finally have finished one of the birthday calendar wall hangings. This is turned out to be really cute and a fun idea, but it is very time consuming in the long run. I am very pleased with how this turned out. This one that is pictured, is for my sister.

Magnetic Memo Board

2008-10-29T16:09:00.001-07:00

Magnetic Memo Board

Supplies:

10 x 24 board

(2) 12 x 12 scrapbook paper

(2) 6 x 10.5 Magnetic Metal Sheets

(1) pkg of small magnets

Rub On Sticker

(10) Buttons

Glue Gun

Glue Sticks

Directions:

Measure the size of the board and cut the 12 x 12 paper to size to cover the board and glue down. Repeat with second sheet of scrapbook paper.

After gluing both pieces of scrapbook paper down, adhere the magnetic metal sheets down to the top of the scrapbook paper at your liking. I did mine in the center. After adhering them with the glue gun, let sit for 10 minutes. Find buttons of your liking and create your own buttons by adhering them to the magnets with a glue gun. Let sit for 10-30 minutes to dry. After your buttons are done, add the rub on sticker and you are all done.

Add the finishing touches and decorate how you like. Enjoy!

Low-Fat Raspberry Summer Sensation

2008-10-16T17:35:00.000-07:00

Ingredients

1 pt. (2 cups) raspberry sorbet, softened
1 cup cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup raspberries

Directions

LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread evenly over sorbet.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.

Strawberry Whipped Sensation

2008-10-16T17:20:00.000-07:00

Ingredients
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
Directions
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)