This is my entry for the “Anything Goes” Fall (November) Four Seasons Challenge. I had to interrupt my Christmas Card production, but was itching for an excuse to make some of my “Rustic Sunflowers” again, as I just recently got the cool Redlands Elements “prills” to use for their centers!
I actually went to Hobby Lobby and found some pumpkin stickers, which I mounted on white cardstock to add some dimension to them, and then fussy cut them out.
The paper is from Heartfelt creations “Dazzling Dahlia”, and the dies are HFC as well as the flowers. I love to stiffen and gloss my flowers with “Diamond Glaze” – another Hobby Lobby find, that makes the paper much less resistant to losing its shape. The sentiment die was found on “Dies Are Us” website, sorry I don’t remember the artist – perhaps Sue Wilson.
I’m having trouble getting in the mood to make. Christmas cards this year, because it’s nice and warm here if Florida! Not that I’m complaining!! I’m basically just using Graphic 45 papers this year, although I have to admit 99% of the flowers a made using Heartfelt Creations stamps and dies.
That being said, this is one of my more recent cards using “Joy to the World” by G-45.
This is my favorite card so far this Christmas Season. It’s also my very first Santa themed card. This is a retired paper pad from Graphic 45, and unfortunately I could only find one 8” x 8” paper pad.
This involved a lot of “cut and paste” in an attempt to conserve paper. Luckily, I know how to make flowers and bows, so they covered up where some of the paper joins are.
So I made 6 little “wild roses” – the white ones, 2 red rosebuds, and then the full rose – all from Heartfelt Creations Classic Rose dies. Didn’t even bother to stamp them, but I did gloss them up a bit.
This is the inside of the card – the paper pad has two entire sheets of these little “stamps”, and the stamp was found at a local craft store several years ago.
Thanks for stopping by….it’s almost the weekend, so I’ve gotta get back to the craft desk!
It’s officially pumpkin spice season! Temperatures here in North Florida dipped down into the 60’s (brrr!) and this girl went looking for a cozy blanket and Hot Chocolate! My sweetheart has been saying for a couple of weeks now, “isn’t it time for pumpkin things?” and I kept telling him, “no, no, it’s too hot out!”
Well, it’s time! As you may remember, my recipes are not totally carb free, but are a lower carb version of the foods we love. I won’t bore you with the photos of the mixing bowl and ingredient, because if you follow this blog, by now, you are well aware of what the packages look like. So I will just skip to the recipe. One thing I have to say about the recipe for pumpkin bread that I really love, is that you can basically measure all your dry ingredients with a 2/3 measuring cup! I love doing things in groups of 3 and 6 – my swim workouts seem to always be sets of 300’s or 6 of something, and when I arrange flowers on my cards or cakes, they are generally grouped in sets of 3 as well. (Just call me goofy, won’t be he first time!)
2/3 cup butter flavored Crisco
1-1/3 cup granulated sugar
1-1/3 cup Golden Lakanto Monk Fruit
1 can (15-16oz) Libby’s canned pumpkin, 2/3 cup water
1 tsp ground cinnamon. 1 tsp ground cloves. 2/3 cup chopped nuts (I used pecans)
1-2/3 cups King Arther flour
1-2/3 cups Almond flour
Heat oven to 350°F, grease two 9×5 loaf pans well. Mis Crisco, eggs, Monk fruit and sugar well, until smooth. Mix all the dry ingredients except the nuts, together in another bowl, and gently fold the mixture into the wet mixture, until all is well blended. Finally add the nuts, and then pour into your loaf pans. Bake almost exactly 60 minutes at. 350°, and then turn he oven off and leave the pumpkin bread in the oven another 10-15 minutes to set. Take out of the oven, and cool about an hour, and then flip the pans over so bread is loosened from the pans. Serve warm, or wait and eat at room temperature.
For a special treat, you can also make some sweet cinnamon butter to smear (thinly, because you don’t really need any extra sweetener – but it will make your pumpkin bread almost seem like Cupcakes.
RECIPE FOR CINNAMON BUTTER
8 oz softened butter or margarine
3 Tbsp Lakanto monk fruit (or less)
1 tsp ground cinnamon
Stir and mix well, serve on Pumpkin Bread, Banana Bread, or Baked Sweet Potatoes.
Thanks for stopping by, and enjoy low-carb baking!!
Can you believe it’s already mid-September? How did that happen?!! I don’t know about other people, but I need a head start on Christmas, especially if I’m going to make it “hand made”.
One thing that seems to have fallen out of favor in the past 20 years or so, is Christmas Cards. It used to be that everyone sent Christmas Cards, and it was a scandal if they arrived late. Then people started to feel like, “better late than never!” and shortly after that people started sending the family brag letter along with the Christmas Card – the more creative of them would also put photos on the page, with cute little captions, like (and this was one of my favorites) “Future CEO of Crayola” showing a picture of their child creating yet another masterpiece. Mass produced, of course. Now it seems like you are lucky to get an electronic Christmas message, if old friends and distant family could be bothered to do even that.
It’s my personal philosophy that this should be the year of the card. The CoVid-19 Pandemic has forcibly separated friends and family, and many people have been pushed out of their old jobs, or forced into working from home, so depression is at an all time high. What better way to cheer someone than with a thoughtfully made, beautiful Christmas Card?
One additional blessing of the Christmas Card, is the economy. I know supplies cost much more than they used to, and I know postage is certainly expensive, but compare the cost of $5 postage and the priceless contents of a lovingly made, and usually quite unique and individualized Christmas Card with the cost of ordering some generic T-shirt or whatever from an on-line merchant — you’ve saved money, satisfied your creative urges, and cheered the heart of the recipient, probably much more than that T-shirt would. (Unless it’s a teenager, then all bets are off, lol!!)
Today I’m sharing with you two of my first of several Christmas Cards. I’ve used Graphic 45 paper (Joy to the World), and some hand crafted poinsettias (Heartfelt Creations), glossed them up with gold foil and glitter, and here you are.
I hope you are all inspired to at least go to Hallmark this year, buy a card or two if you don’t feel up to making it yourself, and write a personal note to the ones you love. Get started now, time really flies this time of year!
So I have a goal of creating 50+ Mother’s Day cards this year, to give to a Nursing Home on Mother’s Day. You will see the “Happy Mother’s Day” message a LOT this coming year! This is one using a collection from the spring, the Climbing Clematis, and is on a 6” x 6” card base.
I also added a cute little pop of butterflies from the Floral Butterfly collection, and stuffed some tiny pale pink blossom in there which I fashioned from the Wisteria die, just to fluff it out a bit.
Not too hard to imagine, I suppose. However, have you ever used a chaffle (or chancake) for the bread? Dash has not only mini waffle makers, but also mini griddles, which make a very thick piece of “bread” (if you will).
The recipe is similar (1/2 c finely shredded mozzarella cheese, one XL EB egg, and TWO tablespoons of almond flour, instead of just one). For some reason, you have to cook the “chancake” a little past when the light goes off to get it firm like toast, and it’s really fat, but it does the job!
A really large tomato slice, extra thick, does the job, and I gave myself 2-1/2 strips of bacon broken to size.
Add your favorite condiment, and YUM!! Totally carb free BLT!!
Obviously, hamburger and cheese are keto, right? But sometimes you just want a BUN to put it in, you don’t want to eat it with a fork!! Gotcha covered! Cheesy chaffles to the rescue!
I’m sure some of you are well acquainted with chaffles, I personally have my peanut butter chaffles 5 mornings out of 7! But chaffles are not just for breakfast- we use them as bread in my house, and sometimes as dessert!
The pictures will tell the story, of course you want Sugar-free Ketchup or BBQ sauce, and whatever trimmings you enjoy.
Mix one XL EB egg with 1/2 cup of finely shredded cheddar cheese, and 2 tablespoons of almond flour. Pour 1/2 of the mixture into your mini waffle iron and cook. When it comes out, while the other one is cooking, you quickly sprinkle more cheddar cheese over your warm chaffle.
Then let it cool on a grate. When the second chaffle is done, let it cool as well – the almond flour will let it be stiffer than usual. Then just put it together!