My Pink Stamper NSD Challenge #1

I am so glad that  I am able to get into my craft room a bit today. I had planned on spending as much of yesterday as I could in there but things came up and I of course got busy with a few other things. I LOVE all the challenges that My Pink Stamper has for National Scrapbook Day. I would love to complete all 12 but I do not think that I will be able to complete them all by tomorrow night. I will do my best though and have lots of fun creating. For challenge #1 we are to create a cupcake themed project. I of course instantly knew that I would pull out my Sweet Treats Cartridge for this one. I was inspired by Robyn's Cupcake card that she made. I used the same cupcake but different paper and colors. Her's is SUPER cute!

I did not keep exact measurements on these NSD projects but the card base is dark brown card stock  by Bazzill with an embossed flower layer also by Bazzill. The cupcake wrapper is cut from Echo Park Paper-A Walk In The Park. SUPER CUTE paper, I am in love with Echo Park Paper!!!!!!

 I used the "Happy Birthday" Stamp for my TPC Studio Stamps with brown ink.

Thank You All So Much For Stopping By!!!!!!!!!

Hey Cupcake

 I FINALLY got to use my new Sweet Treats cartridge the other day. I am really loving what I came up with. I found this really cute cupcake paper at Hobby Lobby on clearance a few weeks ago so I thought it would go perfect for this project. I came across a challenge over at the Cricut Cardz Challenge blog to make a cupcake holder or wrapper for Easter. I am sad that I did not have a cute little cupcake on hand to put in this holder for the picture, it would have been really cute! I think these would be adorable filled with candy, not just cupcakes!  I felt like if I was going to make a holder that I would need a card to go with it, so I made them all match. I am kinda weird like that! At the last minute I decided I needed to make a tag to go along with everything. It is color coordinated but I did not have a thinner brown ribbon to use for it so it has a light pink ribbon with white dots. It still looks cute but I think it would have looked better with brown.

Recipe

Card base-White Cardstock

Layer-Pink Cardstock

Patterned paper-Paper Studio

Cupcake1 at 3"

White gel pen

Stickles for swirl on cupcake

Brown Ribbon

Cupcake Holder at 7 1/2 using Sweet Treats

Brown Ribbon

Tag base cut at 3 1/2

Ribbon by Paper Trends

]Thank You ALL SOOOOO Very Much For Stopping By!!!

Avalanche Bark

If you have been to Rocky Mountain Chocolate Factory you may be familiar with this incredibly delicious treat. I think that this is my all time favorite sweet treat. I have been getting caramel apples  from Rocky Mountain Chocolate Factory for years now and they are my absolute favorite. Several years ago my friend Abby found this copycat recipe and we have been making it ever since. My family LOVES it!

Avalanche Bark

Copycat Recipe from Rocky Mountain Chocolate Factory

Find the recipe here

1/4 C Creamy Peanut Butter

1 3/4 C White Chocolate Chips

1 C Rice Crispies Cereal

1/2 C Marshmallows (slightly packed)

1/4 C Chocolate Chips (frozen)

• In a double boiler or using whatever melting method you prefer, melt white chocolate chips and peanut butter together until creamy.
• Remove from heat and transfer to mixing bowl to cool for about 5 minutes.
• Fold in Rice Crispies, then continue cooling until  it does not feel warm at all. (Do Not put in fridge to cool or it will set up)
• Making sure that the mixture is not warm fold in marshmallows and chocolate chips. (If you add these when the mixture is to warm the chocolate will melt, you do not want that to happen)
• Pour the mixture into an 8x8 pan lined with plastic wrap.
• Place pan in fridge to set up, approx 20-30 minutes
• At this point you should be able to easily remove the bark from the pan. Cut into desired size pieces & enjoy.

Holiday Peppermint Bark

I hope you all had a wonderful Holiday weekend, I know we sure did. I realize this recipe would have been better posted before the Holiday but I did not make it till the very last minute. I still wanted to post it anyway. I have seen this bark made several different ways but I think the way I made it this year is my favorite. Makes a great treat to place in goodie bags to give as gifts.

Holiday Peppermint Bark

6 squares of Chocolate Almond Bark

6 squares of White Almond Bark

3 Candy Canes Crushed

• Melt chocolate almond bark according to packaging, when completely melted pour into 8x8 baking dish lined with wax paper or onto cookie sheet with edges and let it set up (I placed mine in the fridge)
• When chocolate bark is set up melt the white chocolate bark and pour on top of the chocolate and sprinkle crushed candy canes on top.
•  Once completely set break the bark into desired size pieces and enjoy right away or package up and give as gifts.

I used almond bark but you can use white or chocolate chips to. With the recipe listed above I used an 8x8 pan lined with wax paper, I thought that the thickness of the chocolate came out perfect. You can also add some of the crushed candy canes right into the melted chocolate for more peppermint flavor. I only added the crushed candy canes to the top and thought the peppermint flavor was perfect for my taste.

Chocolate Covered Graham Crackers

I have had these on my baking list for a couple months now but  after having some the other day I knew that I had to make some. I know that this may sound weird to some or OK all of you maybe but until just recently I do not think that I have ever had a chocolate covered graham cracker.  I have heard of and seen them but never actually had one. I must have lived a sheltered life. My friend Abby gave me some to try and I instantly loved them and knew that I HAD to make some. Check out her blog here. They are super easy to make and can be decorated with just about anything. I used mainly Christmas sprinkles but also used a drizzle of white chocolate on the chocolate covered crackers and some chocolate bar shavings on just a couple of them.  My personal favorite is the chocolate, imagine that! Cover your graham crackers however you desire. Dip them half way in chocolate, completely cover them or just dip one side then top them with whatever you want. I thought about putting marshmallows or rice krispies on them too.

Chocolate Covered Graham Crackers

Source: Myself and An "A" For Effort

 

White or Chocolate Almond Bark

Graham Crackers

Sprinkles or other toppings

Simply melt your chocolate choice as directed on the packaging then dip your graham crackers however you would like. Place them on a cookie sheet lined with wax paper and if adding a topping do so fairly quick before the chocolate hardens. You can just leave them on cookie sheet till chocolate hardens or place in refrigerator.

(I melted 3 squares of almond bark and was able to cover one side of 9 full size graham crackers which I simply broke in half before covering.)

Cinnamon Caramel Corn With White Chocolate

As I was searching food blogs for some new ideas I came across this amazing treat at Our Best Bites. I actually fell in love with the site and plan on trying more recipes. You should really check it out, you will not be disappointed. The recipe actually calls for pecans or another nut of your choice but I did not put any in mine and it turned out fantastic. I think the next time I make it (which I am sure will be soon) I will drizzle chocolate along with the white chocolate on top...Hope you enjoy this as much as Jeff and I have:)

Cinnamon Caramel Corn with Pecans & White Chocolate

Recipe By: Our Best Bites

12 C popped popcorn

1   C pecan halves, roughly chopped (can also use peanuts or walnuts) Optional

1   C brown sugar

3/4 T cinnamon

1/4 C Karo Syrup ( or may sub with honey)

1 Stick Real Butter (1/2 C)

1   TSP vanilla

1/2 TSP baking soda

3 Squares of almond bark

Preheat oven to 250 degrees

1). In a large bowl combine popcorn and chopped pecans then set aside.

2.) In a microwave safe bowl combine brown sugar and cinnamon, mix well. Chop butter into chunks on top of mixture. Pour corn syrup over all of that. Microwave on high for 30 seconds and then stir to combine. Return to microwave for 2 minutes. Remove and stir then microwave again for 2 minutes.

3). Remove from microwave and add in vanilla and baking soda, stir to combine. The mixture will foam and rise. Pour the mixture over the popcorn and stir VERY well until everything is evenly coated.

4.) Spread the popcorn mixture onto a cookie sheet with edges (line with foil or parchment paper) and place in the oven for 30 minutes, stirring mixture every ten minutes. In the last few minutes take a piece out and let cool, sample it to see if it is crunchy enough, if not ready cook another 5 minutes and then sample again if needed.





5.) Take out of oven and place on another cookie sheet with parchment paper or foil to cool. While popcorn is cooling melt the almond bark as directed on packaging. Drizzle with a fork over the mixture. When the bark has hardened and popcorn is cool, break into pieces.