Monday, February 29, 2016

Pinned It Made It Monday 2-29

Happy Leap Year Day! My pinned item today is Peanut Butter Donuts with Chocolate Ganache. So quick and easy and so good! The recipe calls for gluten free cake mix. I didn't have one on hand and just used what I had and it worked great.

recipe via:
Recipe type: dessert
Serves: 14 donuts
  • 4 eggs
  • 1 stick butter, melted
  • 1 cup water
  • 1 box liveGfree yellow cake mix
  • ½ cup peanut butter
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 2 Tablespoons heavy cream
Optional Toppings
  • mini chocolate chips
  • sprinkles
  1. Preheat oven to 325 degrees.
  2. Grease 2 donut pans or mini muffin tins.
  3. Whip eggs and butter until frothy. Add the water and mix to blend.
  4. Add the yellow cake mix and peanut butter. Mix on medium-high for one to two minutes until smooth.
  5. Spoon donut batter into a zippered storage bag and cut a hole in the corner. Squeeze into the donut pans, filling each well ¾ full. This recipe makes about 14 donuts.
  6. Bake at 325 degrees for 15 minutes. They are finished when they are cooked through and dense to the touch.
  7. Cool in the pans for 5 minutes, then remove to a wire rack to cool.
  8. Meanwhile, heat chocolate chips and cream together on the stove over low heat, stirring constantly. Remove to a shallow bowl or pie plate, and dip each donut to coat. Sprinkle with desired toppings.

Room for Hope Giveaway

Happy Leap Year Day! Recently, I was contacted by someone asking if I would participate in a blog tour for WaterBrook Multnomah by reading and writing a review for a new book by Kim Vogel Sawyer and in doing so, I could give away 2 of the books! Kim is one of my favorite authors and I believe I have read every one of her books, so I was excited to do so.

Room for Hope  -     By: Kim Vogel Sawyer
Room for Hope is based on true events from Sawyer’s family history, It is a touching story of forgiveness is a way that I would truly struggle with. The story begins in 1936 when Neva (along with her twins) finds out that her husband Warren has died....along with his "wife" and has also left 3 children that he had requested their "Aunt Neva" take in to care for. 

This story is one that isn't predictable (which I like) and keeps you turning each page unable to put it down.

To win a copy of this book, just leave a comment on this post (only US and Canada, please, and no PO Boxes, please). You will need to be signed in and leave an e-mail or way for me to contact you if you win. I will draw a name on Thursday and you will have until Friday night to respond. If I don't hear from the winner(s), I will draw another name on Saturday morning.

Monday, February 22, 2016

Pinned It Made It Monday 2-22-16

Bet you can't guess what I'm posting....yes, another recipe. LOL Yesterday our church had a potluck dinner afterwards and that is a perfect time to try out new recipes. Although,  honestly my family is so good about trying new foods, so that is never a problem.

Yesterday, I took S'mores Poke Brownies. This recipe is definitely a keeper. I was happy that there were only 4 pieces left, so the whole pan wouldn't be tempting me.

recipe via: Betty Crocker

S’mores Poke Brownies

1 box (18.3 oz) Betty Crocker™ brownie mix fudge
Water, vegetable oil and eggs called for on brownie mix box
1 cup marshmallow creme
3 tablespoons water
1 jar (about 12 oz) hot fudge topping
1 cup broken up graham crackers
2 cups miniature marshmallows

1.    Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
2.    Make brownies as directed on box for 9x9-inch pan. Cool 30 minutes. Use a wooden dowel to poke holes in brownies about 1 inch apart, pushing all the way down to bottom of pan.
3.    In small microwavable bowl, microwave marshmallow crème uncovered on High 30 seconds or until soft. Add water; stir until smooth and pourable. Pour over brownies. Let stand 30 minutes.

4.    Spread half of the hot fudge topping over top of brownies. Top with broken graham crackers and miniature marshmallows. Set oven control to broil. Broil with marshmallows 4 to 6 inches from heat 2 to 3 minutes or until marshmallows are lightly browned. Drizzle with remaining hot fudge topping. When ready to serve, cut into 4 rows by 4 rows.

Saturday, February 20, 2016

PCS Monthly Challenge ~ Ribbon

It is time for Pretty Cute Stamps' monthly challenge and this month it is a simple challenge...use ribbon. Every month Pretty Cute Stamps has a card/project challenge where you can play along for a chance to win some prizes.

I used a stamp set I hadn't broken into yet...Chick with Brains. I had planned to add a sentiment, and then decided to wait as I may need it for birthday, just because, etc later on.

I am also sad to say that this is my last post for Pretty Cute Stamps. I had so much fun creating with these images and the gals on the design team have been awesome to work with! Thank you Lisa, for the chance to create with your designs.

Here is the stamp set that I used. You can click on them and it will take you to the store:

Now we would love to have you play along! Check out the wonderful projects the rest of the Design Team created. You have until March 12th to enter your own project using ribbon and Pretty Cute Stamps image for the challenge for a chance to win.

Friday, February 19, 2016

February 2016 Stamp Release Blog Hop

If you came from Jessica's blog, you're in the right place. If you stumbled upon this post and would like to start from the beginning, please visit the Pretty Cute Stamps' blog, so you don't miss all the wonderful inspiration.

For this one day hop, we are sharing projects featuring the new stamps from PCS' February 2016 release that are now available in the Pretty Cute Stamps Store

I am sharing a card from the new Work It stamp set.

The blog candy for this hop is a $15 Gift Certificate to the PCS Store. For a chance to win, you must leave a comment on each blog. For EXTRA chances, just "like" Pretty Cute Stamps on Facebook and/or sign up for the Pretty Cute Stamps Mailing List.
A random winner will be chosen for the prize on Monday, February 22nd. All new releases will be on sale through February 23rd and you can save even MORE by purchasing the January 2016 Stamp Release Bundle. 

Now it's time to hop over to see what Amber created. And if you hop over to the PCS' blog, you can pick up this cutting file for free TODAY only!

Here is today's line up in case you need it:
Debbie **you are here**

Thursday, February 18, 2016

Embroidered Flowers Tutorial

I have been asked to be a Tombow Ambassador and recently received my first package from them to create with. I received 2 products: Mono Correction Tape and Mono Adhesive Removable. They came all packaged up pretty in this fun clear pillow box which I will be using for a project you can be sure.

I used the Mono Adhesive Removable to create this project.
 To start with, I traced my stems and leaves from Cutting Cafe's Sentiments Stems and Flower Tops Printable Stamp Set.

I applied Mono Adhesive Removable to the front and adhered it to my fabric backgound (here it shows osnaburg, but I changed my mind and decided to go with muslin). Then I applied more Mono Adhesive Removable to the back so that I could adhere it to a window to trace my pattern

I also adhered the adhesive to cut out printed images that I used for flowers that would be too hard to trace with the thick water soluble fabric pen. It stayed on the fabric while I stitched and made French knots on the pattern. This is nice especially for small sizes so you don't have pins poking you as you stitch. By stitching through the paper, it perforates it and it easy to remove once done stitching.

sorry for the blurry image, I took these pictures throughout the day as I stitched and didn't realize this was so blurry and the coloring funky on the photo above.
Thank you Tombow for the package to create with. I hope this gives you a new idea of how to use Tombow's Mono Adhesive Removable.

Embroidered Flowers

I have a fun project to share with you using Cutting Cafe's Sentiments Stems and Flower Tops Printable Stamp Set. I was wanting to create something new for my St. Patrick's/Easter vignette and when Regina posted this as our next challenge, I knew exactly what I wanted to make. 

I love to find new ways to use her files and creating this embroidery project showcases how you can use a file in a completely different way to get more out of  your money.

If you are just here to see the project here you go. If you would like more detailed info on how I created it, I will post that in a separate blog post as it will be long.

Be sure to visit the Cutting Cafe Blog on the 7th and 21st of every month to see the design team's projects in which you can leave a comment to be entered into a drawing to win 3 FREE sets of your choice from the online store.

Sneak Peek Day 2

Be sure to stop by the Pretty Cute Stamps Blog to pick up this freebie available today only.

Wednesday, February 17, 2016

PCS February 2016 Sneak Peek Day 1 + Freebie

It's my turn get to share a project for today's sneak peek of new sets coming out this month for Pretty Cute Stamps.

One of my goals this year is to do everything I can to lose some weight. I had seen a project like this on Pinterest and knew I wanted to make it as a visual, but hadn't done it yet. Then Lisa designed the perfect stamp set "The New You" with a scale stamp as well as other images and I knew that this would be perfect for this project.

I stamped the scale twice on white cardstock and cut with a circle die. I then stamped the image again twice onto designer paper and cut out and adhered to the white circles and then onto scalloped cut circles. Aftery tying them to a jar, I filled them with clear 1/2 circle bubbles. It's easy to see the "to go", but in the "lost" there are 8. My goal is 5 lbs/month. I'm hoping it's far, so good.

Don't forget to stop by the PCS blog to see what my fellow DT members designed with the new sets they received.

Here is today's freebie. Head over to the PCS blog for info on how to get this. Remember this is only available for free today. If you miss out, you can always purchase it in the store tomorrow.

Monday, February 15, 2016

Pinned It Made It Monday 2-15

I have a yummy recipe to share with you today for my PIMIM post. (yes I do pin and make more than food. Will have to share those sometime. LOL) 
 Today's pin is Two Minute Mug Brownie. So my SIL and I were chatting online and she sent me a link for foods you can make in a mug. I told her about my grandma and me making cake in a mug and how one year we mixed up a big batch of dry ingredients and then bagged them up with typed instructions and she added them to the multiple mugs she had and was trying to get rid of by giving her kids, grandkids and greatgrandkids a fun gift and treat. 

It's a nice way to have a little something to satisfy your sweet tooth without having the rest of a huge pan left over (not that that is always a BAD thing, unless your waistline says otherwise Ü).

I was telling her I had a board on Pinterest for "mug food" and decided to go and give one of them a try.

The recipe I chose calls for water, milk, or coffee. Coffee would have brought out the best flavor, but we don't drink it, so used water as that is what I use when I made homemade brownies and I was thinking the milk might make it more cake-y and I wanted brownie. 

I used Canola oil and added the pecans. I did have to cook mine for 1.5 minutes, but our microwave is VERY old and takes forever to just heat a cup of water.

I think I should try a mug a week. Ü Let me know if you have tried food in a mug and what your favorite is.

recipe via

Two-Minute Mug BrownieAdapted from

1/4 cup all-purpose flour

1/4 cup packed brown sugar

2 Tbsp unsweetened cocoa powder

Pinch salt

2 Tbsp canola or other mild vegetable oil

2 Tbsp milk, coffee or water

2 Tbsp chopped dark chocolate or chopped pecans (optional)

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste. Stir in the chopped chocolate or nuts, if you’re using them.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Thursday, February 11, 2016

Puppy Love

I have another card I made for the Pretty Cute Stamps blog using their Doggone It! stamp set. I'm not even a dog person and I'm having so much fun with this stamp set.

The puppy is colored and outlined with Tombow's Dual Brush Pens.

Monday, February 8, 2016

Pinned It Made It Monday 2-8-16

I have a super yummy dessert and sauce recipe to share with you for this week's PIMIM.

Apple Pecan Bread Pudding with Vanilla Bean Sauce. The pin is HERE. They used cranberries which would have been good, but we still have apples that needed used up, so I decided to go with that instead.

If you don't like bread pudding, make the sauce! It is amazing!!!

recipe via Mother Thyme:
Prep time
Cook time
Serves: 8 servings
  • 1 loaf of day old French bread cut into large bite size cubes (about 8 cups)
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • ¾ cup Tate+Lyle® Organic Pure Cane Sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
Vanilla Bean Sauce
  1. Preheat oven to 350 degrees. Butter or spray with cooking spray a 9-inch springform pan and set aside.
  2. In a large bowl toss cubed bread, cranberries and nuts.
  3. In another large bowl mix milk, cream, cinnamon and nutmeg.
  4. In a small bowl whisk eggs with sugar and vanilla until blended then stir into milk mixture.
  5. Add bread, cranberries and pecans and gently stir until it has almost absorbed all of the milk mixture.
  6. Pour into prepared pan and bake for about 45 minutes until top is golden brown and center of pudding comes out clean with a tester.
  7. Place pan on a cooling rack and allow to cool for about 10-15 minutes.
Vanilla Bean Sauce
  1. While pudding is cooling, add sugar, butter, cream, vanilla beans and pod to a small saucepan and bring to a low boil over medium heat, stirring occasionally.
  2. Reduce heat to a simmer for about 15-20 minutes.
  3. Remove from heat, discard vanilla bean pod and allow to cool slightly.
  4. Pour over bread pudding or serve on the side.

Saturday, February 6, 2016


I have a fun Valentine project for you today using Cutting Cafe's Sweet Big Expression Printable and Cutting File. This week the design team will be showcasing projects using any files from Regina's Big Expressons files. There are 4 different files that we could choose from.

I was wanting a little something extra for my Valentine decorations and knew this project would be perfect to add. I'm even thinking of making a "Lucky" one for St. Patrick's Day, using her Lucky Big Expression file.

I knew for the size of my frame, I wanted the letters to fit in a 3.5" x 10.25" space. I just opened my Silhouette page and selected "all" of the letters and then enlarged them on the mat to fit that space.

The frame I have had on hand for some time and it was an ugly gold. I spray painted it with an off white chalk paint and then lightly sanded it when dry. I really like how it turned out.

Be sure to visit the Cutting Cafe Blog on the 7th and 21st of every month to see the design team's projects in which you can leave a comment to be entered into a drawing to win 3 FREE sets of your choice from the online store.

Monday, February 1, 2016

Pinned It Made It Monday 2-1-16

Today's PIMIM is a yummy Oatmeal Buttermilk Bread recipe. So soft and moist on the inside with a little crispy exterior.

my favorite part of the bread is cutting the heel right when it comes out of the oven, you can even see the steam in this photo.

then slather with homemade apple butter from made from our own apples...yum!

recipe via fortysomething
Oatmeal Buttermilk Whole Wheat Bread
Oatmeal Buttermilk Bread
This lovely bread is good plain or toasted. The dough is moist and sticky though, so a stand mixer is pretty much a necessity with this bread. Be sure to check the temperature, if you have a thermometer. If you don’t, you’ll want to aim for about 45 minutes, no matter how done it looks earlier. Cover with tin-foil to prevent it from over-browning, if necessary. This recipe will make two loaves.
  • 1 1/4 cups large flake (old fashioned) rolled oats
  • 1 cup boiling water
  • 2 tsp. active dry or instant yeast
  • 1/4 cup warm water
  • 1 1/2 cups buttermilk
  • 1/2 cup canola, vegetable or other neutral-tasting oil
  • 1/2 cup brown sugar
  • 2 cups whole wheat flour
  • 3 cups bread or all-purpose flour
  • 1 Tbsp. salt

  • Instructions
  • In the bowl of your stand mixer, combine the rolled oats with the 1 cup of boiling water. Stir to moisten the oats and let stand about 10 minutes.

  • Meanwhile, proof your yeast in 1/4 cup of warm water. Let stand until oats are ready.

  • To the soaked oats, add the buttermilk, oil, brown sugar and the proofed yeast mixture. Stir to combine. Add the 2 cups of whole wheat flour and 2 cups of the bread flour (HOLD BACK THE LAST CUP FOR NOW). Knead with the dough hook for 2-3 minutes, then let rest in the bowl for 20 minutes. After the dough has rested, add the 1 Tbsp. salt and knead with your mixer, adding as much of the last cup of flour (or more) as needed to bring the dough together around the hook (it will still be sticky, but will start to wrap itself around the hook and begin to clean the sides a bit.

  • Scrape the dough out into a well oiled bowl, turn to coat the dough, and then cover and let rise for about 1 hour, or until doubled (Mine took about 90 minutes)
  1. Punch down the dough and cut in half. With one half, place on a lightly floured surface and press into a rectangle. Fold into thirds, letter-style, then roll up. Pinch the seams closed and place seam side down into a greased 8×4-inch loaf pan. Repeat with other half of the dough.
  1. Let rise in a warm place, covered with a towel or greased plastic wrap for an additional 30-60 minutes, or until loaves crest the side of the pan by an inch or so in the centre. Lightly brush with water and sprinkle a few additional oats onto the dough.
  1. Preheat oven to 375° F. Bake for approx. 45 minutes, or the internal temp reaches 190-200 degrees. *Check bread at 30 minutes and cover top with a piece of tin foil, if necessary, to prevent the top from over-browning.

Prep time: 20 min | Cook time: 45 min | Total time: 3 hours