Snow Buddies Snow Globe

This is a CASE from the back cover of the Holiday Mini Catalog. I changed a few things, like the ribbon and base, and added a rub on sentiment. SO CUTE!

Directions: The sample didn’t come with directions so I winged it.

1. First, I used my Coluzzle (2nd to largest ring) to cut Bashful Blue card stock, folded at the top. Line up the Coluzzle cutting ring just above the fold to preserve it.

2. Cut another circle from a piece of Chocolate Chip card stock using the same 2nd to largest ring. Cut the cirle in half to make the base of the snow globe.

3. Glue the base pieces to the bottom of the snow globe and the back side as well. Make sure to line them up or your card won’t close properly!

4. Stamp the snowflakes onto the front of the Bashful Blue card stock. I used Vesamark and White Embossing Powder.

5. Stamp the snowmen from Snow Buddies onto Whisper White using Black Stazon. Color them in–I used Markers. Trim them out with paper snips.

6. Tie some ribbon around the base of the snow globe, here I used Very Vanilla 5/8″ Grosgrain.

7. Adhere your snowmen using dimensionals to the front of the snow globe.

8. Add a greeting to the base. I used Chit Chat Rub On in white on Bashful Blue card stock I punched out using Modern Label Punch.

Golden Ornaments

I have a feeling I’m going to be skipping over Fall cards and crafts this year because the Christmas stuff from SU is just so cool! This stamp set is called Delightful Decorations. I stamped the ornaments on Whisper White with Versamark and embossed them with Gold Embossing Powder. The bow/string stamp is from Berry Christmas but I think it goes great with this set too! I stamped the string in Riding Hood Red ink.

The card base is Real Red, layered with two pieces of Christmas Cocoa DSP. The DSP is so beautiful–many of the papers have a shimmery effect and the Soft suede looks almost gold in some of the papers.

Roasted Banana Cupcakes with Honey Cinnamon Frosting

Yes, the name alone is delicious. The recipe is from Martha Stewart’s Cupcakes Book. I had some bananas and instead of making the old banana bread recipe (which is great nonetheless) I opted for something new.

The recipe worked out great for me, even though my egg whites deflated while waiting for the roasted bananas to cool (poor planning on my part). And if you’ve never roasted bananas in their skin, they will get BLACK but the banana inside gets so sweet and concentrated. It REALLY made a difference in the recipe. Oh and the frosting–to die for! Different than the usual buttercream, it really makes these cupcakes stand out.

Ingredients
3 ripe bananas, plus 1 to 2 more for garnish
2 cups cake flour (not self-rising), sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 large eggs, separated
1/2 cup sour cream
1 teaspoon pure vanilla extract

1. Preheat oven to 400 degrees F. Line standard muffin tins with paper liners. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken). Meanwhile, sift together cake flour, baking soda, baking powder, and salt. Remove bananas from oven and let cool before peeling. Reduce oven temperature to 350 degrees F.

2. With an electric mixer on medium–high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add roasted bananas, and beat to combine. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Beat in vanilla.

3. In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third whites into batter to lighten. Gently fold in remaining whites in two batches.

4. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

1 cup (2 sticks) Unsalted Butter, softened
2 1/2 cups Confectioner’s Sugar, sifted
1/4 teaspoon Ground Cinnamon
2 tablespoons Honey
Makes enough for 16 cupcakes

With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Bad Behavior has blocked 832 access attempts in the last 7 days.

css.php