Tuesday, 20 December 2011

Charm Watch & Crystal Glitterball Necklace.

I just made my Christmas necklace. Crystal glitterball and bicone crystal necklace with a magnetic glitterball clasp. It really is that sparkly hence the bad pic!!!




The latest craze is these charm bracelet watches and they sell for £100 plus!!! I made my own at a fraction of the cost and although the picture doesn't do it justice, it is really pretty and sparkly with crystals all around the watch face and purple tone pandora beads and a crystal initial and Swarovski violet heart charm.


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Monday, 19 December 2011

Very sad day :(

My beautiful girl Tilly died this morning. She was 9 1/2 and we are going to miss her so much. She was one of our kittens that I hand reared and I swear she thought she was our child! She was soft, loving, beautiful and loved to be cuddled. She would climb on me in bed and sleep on me no matter what position I would be in! She loved our company, always greeted us in the mornings or when we came in and our lives will be totally empty without her :(

RIP my beautiful, special girl, Mum loves you xx



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Friday, 16 December 2011

White chocolate and caramel cheesecake

I made this today as a trial run for Christmas Eve and it is heaven on a plate. It is my basic cheesecake recipe (unbaked) with melted Belgian white chocolate and caramel pieces that I made crushed inside and then caramel shards on top. It is so scrummy!!! Half of it went to the children and the other half is sitting in the fridge but I guarantee it won't be there tomorrow!!



Recipe:
7oz caster sugar
4tbsps cold water
200g digestive biscuits
150g butter
2 x 200g tubs of Philadelphia
300g double cream
125g bar of good quality white chocolate

Crush the biscuits and melt the butter, combine and press into a loose bottom tin. Put in fridge to set for about an hour.

Put the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles.
      As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the non stick mat in swirls and leave to cool. When fully set, peel off the mat and set aside 1/3 for the topping, crush the remainder in a plastic bag.

      Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool but do not allow to set.

      Whip the cream in one bowl and in another put the cream cheese. Stir it until smooth and add the crushed caramel, the melted chocolate and then the whipped cream. Once combined pour onto the biscuit base and leave to set in the fridge. Just before serving decorate with the remaining caramel shards. Enjoy!!




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Thursday, 15 December 2011

Fabulous Mince Pies

I have perfected my mince pie recipe and you must give it a go! For the pastry I made a sweet shortcrust and added the zest of an orange to it which makes the most delicious pastry. I add cranberries soaked in orange juice and zest to the bought mincemeat and it results in delicious mince pies, you will never buy another one in a shop again!

For the sweet shortcrust pastry:

150g plain flour
50g cornflour
100g chilled and cubed butter
2tbsps icing sugar
1 medium egg

Plus:

Zest and juice of an orange
1/2 jar mincemeat of your choice
30g dried cranberries

Combine pastry ingredients in a food processor until it comes together adding a small amount of water if needed.

Wrap in cling film and chill in fridge for at least an hour to allow the pastry to relax. Soak the cranberries in the orange juice for this time and then add to the mincemeat with some more orange zest.

Roll out the pastry and cut out the bottoms and stars for the tops, fill with mincemeat and bake at 200 degrees for 15-20 mins until nicely browned. When cool, sprinkle with icing sugar. Stores for a good 5-6 days in an airtight container if they last that long!!

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Friday, 25 November 2011

2 new necklaces

I had a bit of a lightbulb design moment this morning and came up with these two necklaces! The chain link one was made using jump and o rings and the pendant I made from polymer clay. The mesh necklace was made using 6mm knitted tubular silver wire mesh and pearls.




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Saturday, 19 November 2011

Snowman Poop Cones and Recipe cards and boxes

More goodies for the Christmas Fayre, snowman poop cones (marshmallows!) and cute little boxes I made with matching recipe cards for storing favourite Christmas recipes. I have included my new gingerbread recipe in the box.




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Friday, 18 November 2011

Turquoise necklace

This one I made this morning. It is in my eldest daughter's colours and I have promised she can have it if it doesn't sell!




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Craft Barn Blog Candy


Hop over to the Craft Barn blog to be in with a chance of winning this fab prize!!


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Tuesday, 15 November 2011

Kusudama flowers

I made several of these today and popped them into little tin pails and tied them with white ribbon, such pretty little decorations. I printed the Pink Petticoat paper double sided and sat and folded the individual petals and them assembled them into flowers. I added a couple of beads for the centres with eye pins so they were stable in the polysterene! These are for the Christmas Fayre.




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Monday, 7 November 2011

Cupcake Trinket Jars

For the Christmas Fayre. I have filled them with sweets but they can be reused as little trinket jars.




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Saturday, 5 November 2011

Exciting News!

I feel extremely privileged to have been chosen to be part of Kate Hadfields new Design Team for her digital stamps.


Click on the link to go and check out her new digi stamps!

This is a card I made using her new Scarecrow Sidney and Sally stamps.








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Thursday, 27 October 2011

Cupfakes!

A new range of decorative cupcakes that I am making. They are made for decoration only, display, photo props etc. More to come! Not edible unfortunately!!


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Wednesday, 26 October 2011

Digi Scrapbook pages

Just a couple for our new Grandson.






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Monday, 24 October 2011