CANVAS TOTE BAG

This Christmas I gifted two canvas tote bags.  They're a nice large size and can be used for just about anything.  Each one I make is one-of-a-kind, so I have a great time playing with fabrics and trims to make them extra special.

This one I made for my daughter to replace the very first one I made for her back in 2014.  I noticed how worn it was and decided it was time for a new one.  I'll have to tell you she's suffering from separation anxiety switching over to this new one, but in time I think she'll be able to let go. 

The totes I make for her I use heat transfer vinyl to add her business logo to it.   I cut it out using my silhouette machine and use an iron to adhere it to the canvas.   I also added a second interior pocket this year; the perfect size for her cell phone.  She loves using them for her client meetings, and when she's not heading to a meeting, she uses it to transport her laptop everywhere she goes!

The second tote I made for a special friend of ours.  I love finding fabrics that work well together, and add some personality to the piece as well!

 Here's a view of the interior pockets......I already received a thank you telling me how much she loves it!

Once I get them cut out, I usually can't stop sewing them since I'm so anxious to see them come together!  I'm thinking it's about time I made one for myself!!

FIRE ROASTED TOMATO BISQUE

When I was a kid, you couldn't pay me to eat anything tomato related (except ketchup), like tomato soup, tomatoes in salad, etc.   In fact, that trend continued up until about a year ago, when I ventured into topping my salads with fresh tomatoes (they have to be little pieces though), and just last weekend I made this delicious tomato bisque.

It was really yummy!!  It includes some canned/pre-made items, but has an overall homemade flavor.

INGREDIENTS:

4 Tbsp. unsalted butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

3 Tbsp. flour

4 cups chicken stock or canned low-sodium broth

Two 14 ½ oz. cans diced fire-roasted tomatoes

3 Tbsp. tomato paste

2 tsps. sugar

¼ cup heavy cream

salt and freshly ground white pepper

DIRECTIONS:

In a medium saucepan, melt 2 Tbsp. of the butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.

Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.  Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil.  Cover partially and cook the soup over moderate heat, stirring occassionally, until the vegetables are tender, 15 minutes.

Transfer half of the soup to a blender and puree until smooth.  Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through.  Season the soup with salt and white pepper and swirl in the remaining 2 Tbsp. of butter.  Ladle the soup into bowls, garnish with croutons and serve.  

Enjoy!

recipe c/o:  www.foodandwine.com

BATH SALTS

This was a fun project for gifting.  Bath salts are fairly easy to make, fun to package all pretty and best of all they put a smile on the face of the woman (women) you gift them to.......

I made two different versions for this holiday season.  The type in the picture above, were for a couple of very dear friends.   These are lavender bath salts with lavender essential oils and actual dried lavender flowers in the mix.

I found cute little jars at the Container Store and made the tags on my silhouette machine. 

 

The other version I made for my daughter.  I ordered the test tubes on Amazon and made five different versions.

On the inside of the lid cover, I made a label about how to use them as well as the different varieties included in the box.  To finish off the packaging, I added crinkle gift wrap and dried rose buds.  Both the lavender flowers and rose buds I got at Natural Grocer.  

To make bath salts it's just epsom salts and kosher salt.  A 2:1 ratio of epsom salts to the kosher salt. Then add essential oils and food coloring to your liking.   

KB DIGITAL DESIGNS CHRISTMAS ORNAMENT

In honor of my daughter's photography business, I decided to make her an "established" Christmas ornament.....and of course, I had to gift it to her already so she could enjoy it during the season!

 I'm so proud of how she has grown her business and mastered her craft becoming a creative and successful entrepreneur at such a young age.  I know her business will continue to prosper over time and for that I am so thrilled.

I used the aspen circles that my husband cut from the trees we had to have removed from our old house.   I traced her logo onto the circle and then went to town using the wood burning tools.

After I had finished the burning process.  I used Mod Podge to finish the front and back.

I purchased a holiday "pick" at Hobby Lobby (on sale of course) and cut off some of the pieces to make a one-of-a-kind "topper".

I thought being rustic, it called for a leather strap to finish it off.  So, after I had my husband add a couple of finishing hooks, I tied the strap on and voila', a handcrafted ornament that she can enjoy for years to come!

Oh...by-the-way, after opening it last night, she teared up.  That my friends, made my day!  Gift giving is the BEST!!

SKILLET APPLE CRISP

I love this recipe for several reasons.  First, it's loaded with flavorful apples....Second, you serve and devour it when it's warm....Third, you serve it with ice cream....Four, I could keep going, but you may just have to try it for yourself!

I made this right after Thanksgiving dinner.  It took about 30 minutes of prep time.  I popped it in the oven while we were playing a board game, and 30 minutes later it was ready.  Oh....and the house smelled awesome while it was baking!

INGREDIENTS:

6 cups peeled and chopped apples (approx. 2.5 pounds) Gala and Granny Smith

2 cups oats (I used quick cook oats)

1 cup flour

½ cup cold butter

½ cup brown sugar 

2 tsp. cinnamon

2 Tbsp. caramel sauce (and additional for serving)

vanilla ice cream for topping

DIRECTIONS:

Preheat oven to 350 degrees.

In medim bowl, mix oats, flour, sugar, cinnamon and butter cut into small pieces.  Using a pastry blender or fork, crumble the butter into the dry mixture.

On stovetop, heat cast iron skillet until hot.  Add 1 Tbsp. butter and allow it to melt.  Pour in apples and stir gently, then add oatmeal misture and stir with a wooden spoon or spatula to mix together.    Drizzle 2 Tbsp. caramel sauce over the top.  Remove from stove.  Bake in the oven for 20-30 minutes or until apples are tender and oatmeal is golden.  

Top with ice cream and more caramel sauce and serve.  

For a fun presentation.  Bring the entire skillet to the table with several spoons and allow your guests to dive in!  

Enjoy!

recipe c/o: www.createdby-diane.com

CHOCOLATE CHIP COFFEE CAKE

So you just made a wonderful dessert recipe which called for a half bag of mini semi-sweet chocolate chips.  So what do you do with the other half bag?, well you try another recipe, of course!

And, did I pick a good one!  A scrumptious coffee cake that melts in your mouth.

INGREDIENTS:

½ cup butter, softened

1 cup sugar

2 eggs, beaten

1 cup sour cream

2 Tbsp. milk

2 cups all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 (6 oz.) pkg. chocolate chips ( I used the mini version)

For filling and topping:

1 tsp. cinnamon

½ cup sugar

DIRECTIONS: 

Preheat oven to 350 degrees.

Grease and flour a *10-inch tube baking pan.  In a medium bowl cream together the butter and 1 cup of sugar.  Beat in the eggs until the mixture is light and fluffy.  In a separate bowl, combine the sour cream and milk, and set aside.

Sift together the flour, baking soda, and baking powder and add alternately with the sour cream mixture until well blended.  Fold in the chocolate chips.

Spoon half the batter into the prepared pan.  Combine the cinnamon and sugar for the topping mixture and sprinkle half over the batter.  Spoon in the remaining batter, and sprinkle the remaining cinnamon/sugar on top.

Bake for 45 minutes.  Cool on a wire rack.

Enjoy!

* I do not own a tube pan, so I opted for a bundt pan.  The only thing that means is you don't get to see the pretty cinnamon/sugar mixture on the top of the cake.  With the bundt pan it's on the bottom.  

Recipe c/o:  myrecipes.com

CHOCOLATE CHIP CHEESECAKE

For those of you who love cheesecakes as much as I do....this is one tasty recipe!  Creamy and smooth with lots of chocolate chips throughout.  Save up your calories for this one and savor the flavors!

I actually did lighten the recipe up a bit by using the 1/3 fewer calories version of cream cheese and you just can't tell the difference.

INGREDIENTS:

1 ½ cups thin chocolate wafers (Nabisco)

1/3 cup white sugar

1/3 cup butter, melted

3 (8 oz.) packages cream cheese

1 (14 oz.) can sweetened condensed milk

3 eggs

2 tsp. vanilla extract

1 cup mini semi-sweet chocolate chips

1 tsp. all purpose flour

DIRECTIONS:

Preheat oven to 300 degrees.  Crush wafers in a food processor, or with a rolling pin.  Mix crumbs, sugar, and butter together.  Press onto *bottom and up the sides of a 9 inch springform pan.  Set crust aside.  

Beat cream cheese until smooth.  Gradually add the condensed milk; beat well.  Add vanilla and eggs, and beat on medium speed until smooth.  Toss 1/3 of the chips with 1 tsp. flour to coat (this keeps them from sinking to the bottom of the cake).  Mix into cheese mixture.  Pour into the prepared crust. Sprinkle the top of the cake with the remaining chocolate chips.  

Bake at 300 degrees for 1 hour.  Turn off oven (do not open the oven door) and leave the cake in the oven to cool for another hour.  Remove from the oven and cool completely.  Refrigerate before removing the sides of the pan.  Keep refrigerated until time to serve.  

Add dollop of whip cream to each slice of the cake prior to serving.    Enjoy!

*I placed a piece of parchment paper on the bottom of the springform pan to make it easier to remove from the pan and possibly plate.  It worked great....although since I was bringing this with me to a dinner I didn't actually plate the entire cake, but sliced it and served pieces up individually. 

Recipe c/o:  Allrecipes.com