Wednesday, December 17, 2014

{New Baby Announcement}

{New Baby Announcement}

Hi Everyone!
I have a new baby! I haven't chosen a name for her yet but I am totally
 head over heels for her!

Please help me welcome my new Camera to my family!  You thought I meant a real baby?! Sorry but this chick is done with having kids! 








Isn't she beautiful?

Photography has always been a passion of mine and now I get to take the plunge with the proper equipment. I am totally excited!

I was invited to a party over the weekend and decided to play around with my new baby. 

Take a peek at some photos I took and let me know what you think.













Friday, November 14, 2014

Fall Foodie Ideas!

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Gourmet Caramel Apples by Glorious Treats

How to make gourmet Caramel Apples at home!
Ingredients:
Apples (most commonly, Granny Smith)
Wooden apple sticks (available at the craft store or grocery store)
Caramel*
Toppings such as chocolate (milk, dark or white), nuts, toffee bits, mini M&M;’s, or sprinkles.

*For the caramel you can use individually wrapped store-bought caramels such as Brach’s or Kraft.

Directions
1. Wash and dry apples. If you can use organic apples that is best. Traditional (non-organic) apples are coated with wax, which can make it hard for the caramel to stick to the apple. If your apples are waxed, dip apples in very hot water for just a few seconds, then rub off the wax the best you can.
2. Melt caramel in the top of a double boiler or melt caramel in a large, microwave-safe bowl, in short intervals, stirring occasionally.
3. While the caramel is melting, push wooden apple sticks into the apples.
4. Holding the stick, dip apples (one at a time) into the melted caramel. Allow excess caramel to drip off.
5. Set freshly dipped apple on a parchment-lined (or Silpat lined) baking sheet. After you dip a few apples, put freshly dipped apples in the refrigerator to help the caramel cool quickly.
 
Options
If you’d like to dip your apple in nuts, mini chocolate chips, etc. do that before setting the apple onto the parchment.
Additionally, after the caramel apples have set up a bit, melt white, milk or dark chocolate and drizzle it on top of the apples. You may also top the chocolate with nuts or toffee bits or sprinkles.
Caramel apples are usually best the day they are made, but may be stored in the refrigerator up to two days.


Caramel Apple Nachos by Butter With a Side of Bread
Butter With a Side of Bread: Caramel Apple Nachos
Ingredients:
30 large marshmallows
5 Tbsp butter
35 caramels
1 Tbsp water
4-5 apples, sliced
toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc)
Butter With a Side of Bread: Caramel Apple Nachos

Butter With a Side of Bread: Caramel Apple Nachos

 Melt the marshmallows and butter in a saucepan over low heat.  Stir periodically until completely melted and smooth.  Combine the caramels and water in a bowl and microwave until melted.  I microwaved mine in 45 second intervals, stirring in between until the caramel was smooth.  Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.  Add any additional toppings and serve immediately!
Butter With a Side of Bread: Caramel Apple Nachos

Pumpkin Chocolate Chip Cookies by Chelsea's Messy Apron
Flourless + Secretly Healthy Pumpkin Chocolate Chip Cookies. These have received RAVE reviews!

Ingredients:
1/2 cup canned pumpkin (not pumpkin pie filling)
2 tablespoons honey
1 large egg
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 cup oat flour (oats that have been blended)
1/2 cup dark chocolate chips (or milk, semi-sweet, or nuts)
1/4 cup chocolate chunks, optional
Flourless + Secretly Healthy Pumpkin Chocolate Chip Cookies. These have received RAVE reviews!
Directions:
1.      In a bowl, beat together the pumpkin, honey, and egg. Beat in the brown sugar.
2.      In another bowl, stir together the cinnamon, pumpkin pie spice, baking soda, and oat flour.
3.      Oat flour is just old-fashioned or quick oats that have been blended in a blender or food processor until they are at a flour consistency. **Make sure to measure the oat flour AFTER blending the oats and not before **
4.      Combine the wet and dry and mix until just combined. Do not overstir.
5.      Stir in the chocolate chips.
6.      Chill the dough for 30 minutes and then preheat the oven to 350 degrees F.
7.      Using a cookie scoop, scoop out the dough onto a cookie sheet.
8.      Press the chocolate chunks (and extra chocolate chips if desired) into the tops of these cookies and bake for 6-8 minutes.
9.      These cookies taste best (in my opinion) a little under-baked - they are soft, chewy, and chocolatey!
Flourless + Secretly Healthy Pumpkin Chocolate Chip Cookies. These have received RAVE reviews!

Wednesday, November 5, 2014

November Party Ideas

New month, fresh starts, positive thoughts!

November is here! I think it's a great month to continue to generate new fall party ideas like an outdoor Lovin Fall Party! Preferably, the setting should be on an outdoor patio.

Decor: I think there should be DIY paper lanterns by Eliseblaha
Lanterns
Supplies:
1.8.5x11 cardstock in various colors 
2.String or ribbon 
3.A hole puncher, some sort of sticker or tape 
4. A pushpin for tacking them to your ceiling.

Directions:
1. Cut your cardstock into strips that are equal in length and width. I did 16 strips of 11" x 1" and 14 strips of 8.5" x .75"
2. Stack the papers and punch holes through the top and bottom of each strip

IMG_0178
IMG_0180

3. String the strips on your piece of string or ribbon. Seal the string with a piece of tape or sticker.
4. String through the top holes.
IMG_0183
IMG_0184
5. Pull the string tight until the paper bows out. Tie off the top (make sort of a bow/messy knot. It just needs to be big enough that the string doesn't go back through the paper)
6. Fan out the strips until you have created a sphere shape. (For easy storage, just unfan and box up.)
7. Hang from your ceiling and secure with a push pin.
IMG_0202

Food Ideas:
Apple Pie Crescent Bites
Apple Pie Crescent Bites
Ingredients:
1. 1 Red, tart juicy apple, washed and sliced into 8 slices
2. 4 tablespoon brown sugar
3. 3 teaspoon cinnamon
4. 1 tablespoon melted butter 
5. 1 can Pillsbury refrigerated crescent rolls

Directions:
1. Preheat the oven to 350 degrees. Roll out the crescent rolls on a greased baking sheet.
2. Brush with melted butter, then sprinkle with brown sugar and cinnamon.
3. Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
4. Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
5. Bake for 15 minutes until golden brown.
6. Cool and serve with Yoplait Original Frozen Yogurt, Mountain Blueberry flavor.
Bite Size Apple Pies would be another fun mini dessert--perfect for entertaining in small spaces.
Treats:
Caramel Apple Bar by Craftberry Bush
Directions:
1. Cut an apple into slices
2. Take a skewer through the apple
3. Melt the tray of ingredients
4. Then insert the apple slices into the bar



Apple S'more - Mini marshmallows, Graham cracker crumbs, chocolate chips and caramel
Toffee Caramel Peanut - White chocolate, chopped peanuts, Skor toffee bits and caramel
Peanut Caramel - Dark chocolate, caramel and chopped peanuts (for a healthier option, skip the caramel)
Coconut Chocolate - Dark chocolate and shredded coconut (healthy option)
Cheesecake - White chocolate, caramel, graham crackers and cinnamon brown sugar mix.
Apple Pie - White chocolate, caramel, cinnamon brown sugar mix 

I hope you guys love these party ideas and try them for yourselves!

Friday, October 24, 2014

Fall Candy Recipes!

Candy Corn Pretzel Hugs by SallysBakingAddiction
An easy 20 minute Fall treat! These candy corn pretzel hugs are festive, fun, sweet, and salty.
Ingredients:

1. Circle or square-shaped pretzels
2. Hershey 's Kisses Hugs (or any flavor Kiss)
3. Candy corn

Directions:
  1. Preheat oven to 250F degrees.
  2. Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Mine takes about 4 minutes.
  3. While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
  4. Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
  5. Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.


Chocolate Covered Pretzel Peanut Butter Bites by SallysBakingAddiction

Peanut Butter Chocolate Pretzel Bites (7 of 1)
Ingredients:
  1. 1 cup creamy peanut butter
  2. 2 Tablespoons unsalted butter, softened to room temperature
  3. 1/2 cup confectioners' (powdered) sugar
  4. 3/4 cup light brown sugar
  5. 60 pretzels
  6. 8 oz semi-sweet Bakers Chocolate Baking Bar OR 8 oz chocolate melts

Directions:

  1. 1. Line a large baking sheet with parchment paper. Set aside.
  2. 2. In a medium size bowl, mix together peanut butter and butter with a spoon. Stir in sugars until thick dough forms. Roll peanut butter dough into 30 small balls. If it is too sticky, add more powdered sugar.
  3. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes.
  4. While the pretzel bites are chilling, break up the chocolate and melt for about 1 minute in microwave, stirring every 20 seconds. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refrigerate the dipped bites for at least 10 minutes for chocolate to set. Pretzel bites are fresh up to 10 days, stored in the refrigerator.

Candy Corn and White Chocolate Softbatch Cookies by Averie Cooks


candy corn cookies.. I'm so making these, but only once a year!

INGREDIENTS:

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/2 cups candy corn (1o to 11 ounces)
1 cup white chocolate chips (or salted peanuts)

DIRECTIONS:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the candy corn, white chocolate chips (or peanuts), and mix until just incorporated.
  4. Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note - Strategically place candy corn so that it's not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Tuesday, October 21, 2014

{FREE Download} Halloween Wine Bottle Labels

Hosting a Halloween Party?   Dress up those bottles with our FREE downloadable Halloween Wine Bottle Labels.
Click on the image to download. Enjoy






Policy on using our Freebies:
  • You may use our freebies for personal projects and NOT for profit.
  • You may NOT sell for profit or claim as your own.
  • You may use in software programs, websites, blogs and printed material, no back links or credit required but always appreciated.
  • You may NOT distribute them, if someone is interested in our freebies please direct them to our website www.taliasprinting.com
  • By downloading our freebies you are agreeing to the terms above.
If you have any questions about our freebies please contact us prior to downloading contact us at taliasprinting@yahoo.com



Friday, October 10, 2014

Candy How-Tos

So I decided that it will be cool to share some creative candy ideas I found online. These look really tasty and fun. So I hope you guys try them out at home:

How to Create a Candy Tree by lookiewhatidid:
Supplies:
Small Terra Cotta Pot
Styrofoam Cone
Styrofoam Ball - 5" fits perfect into the Terra cotta pot
Paint
Stick
Washi or Craft tape
Candy - Fun Size or Snack Size
Hot Glue Gun
Food coloring
Clothes pins
Bamboo skewers



Directions:
1. Glue the Styrofoam Ball into the bottom of the pot.
2.Wrap the stick in Washi tape. Insert it in the Styrofoam Cone. Than insert it in the Styrofoam Ball. 
3. Start by applying a small dot of hot glue (set on the lowest setting) to the top of the wrapper and press it onto the cone.  Leave about an inch hanging off and repeat this step until the entire bottom row is covered with candy.  After the first row is full, start repeating the steps for the second row making sure there is a slight overlay from the other row and continue all the up until you have reached the top.

How to Create a Crayon Candy Dish by :
Supplies:
1. Crayon
2. Hot Glue Gun
3. Glass Jar
Crayon Candy Dish Supplies
Directions:
1. Attach crayons to the glass jar with the hot glue gun. 
Inside of the Crayon Candy Jar
2. Insert candy in the jar!
Candy in the Candy Dish

How to Make Rock Candy by Paging Fun Mums:
Supplies:
A bag of sugar
Water
Jars/Champagne Flutes
Pegs
Saucepan
DIY Rock Candy!
1. Add your water to the saucepan and bring to the boil
2. Start adding the sugar a 1/2 cup at a time, until it no longer dissolves (making a saturated sugar solution). The more sugar you add, the longer it will take to dissolve. Be patient and try to get as much to dissolve as possible.
3. Take your mixture off the heat and allow to cool – approximately 15 minutes.
DIY Rock Candy!
4. While you are waiting, take a plate and add some sugar to it. Get your skewers and dip them into the liquid sugar mixture then dip it into the plain sugar to coat the stick. This will give your Rock Candy something to ‘grow on’. Let them dry for a few minutes until they are completely dry – if they are still too wet when you put them into the hot sugar solution, all of the sugar coating will fall off, and the new crystals will have nothing to grow on.
5. Set out your champagne flutes/jars and add a few drops of food colouring to the bottom of each. Carefully add the sugary solution to each glass/jar and give it a little stir. 
DIY Rock Candy!
6. Take your sugary skewers & place a peg at the top of each and place into the glasses (make sure they do not touch the bottom or sides as this will hinder the ‘growing process’.
7. Now it’s time to be patient. The crystals will start growing in 2 – 3 days, but depending on how big you want your Rock Candy sticks will depend on how long you will need to keep them in the glasses (we let ours grow for 2 weeks). 
8. When you are ready to remove them, gently break the top with a butter knife or other sharp object. Gently remove the skewer and hang it upside down until the excess liquid drips off and it dries. You can pour out the liquid from the glass and use the glass to hang the skewer and catch the excess liquid.
DIY Rock Candy!

Tuesday, October 7, 2014

Breast Cancer Awareness FREE Download

October is Breast Cancer Awareness Month, which is an annual campaign to increase awareness of the disease. While most people are aware of breast cancer, many forget to take the steps to have a plan to detect the disease in its early stages and encourage others to do the same. We have made a lot of progress but still have a long way to go and need your help!

Visit the National Breast Cancer website to see what steps you can take to prevent breast cancer and also what you can do to help others!  http://www.nationalbreastcancer.org/breast-cancer-awareness-month

We have also attached a free download of a candy bar wrapper which can be used as thank you gifts or party favors.  Just click the image below to download.




Policy on using our Freebies:
  • You may use our freebies for personal projects and NOT for profit.
  • You may NOT sell for profit or claim as your own.
  • You may use in software programs, websites, blogs and printed material, no back links or credit required but always appreciated.
  • You may NOT distribute them, if someone is interested in our freebies please direct them to our website www.taliasprinting.com
  • By downloading our freebies you are agreeing to the terms above.
If you have any questions about our freebies please contact us prior to downloading contact us at taliasprinting@yahoo.com