New Projects

I have been pretty busy lately and have renewed an old love of purses.  A group of friends and I get together once a month and one of them is going to Disneyland this summer and wanted to make a fairly big bag to put all her stuff in.  So I looked at one of my favorite sites for inspiration, Missouri Star Quilt Company, and made this cute bag.  It was so fun, I decided to make one for the teacher in our family, Kate...

For Katie

This one's mine.  It's got some crazy colors, but suprisingly goes with a lot of outfits.

More Prizes for the Cookie Exchange.

Made an ornament as a give-away.

These are kind of addicting.  I really like making them.  

Also made this calendar cover.  I like having these little books in my purse.  I know, everyone uses their phones nowadays and probably don't carry paper calendars anymore -- but they aren't as cute!

Cookie Exchange!

I have always wanted to host a cookie exchange and it looks like this is the year.  Around 8 ladies will be coming so I'm pretty excited.  I thought it would be fun if we played a few games to make it all that much more festive.  Of course, if you have games, you have to have prizes.  Here are just a few...

I wanted to provide an album to hold their cookie recipes in and ended up making these out of paper bags.  Not real happy with them, as I was trying to hold down costs by using the paper I already have on hand.  If I were to do it over again, I would either pick Christmas papers or foodie papers.

I was at a friend's house this week and she had the prettiest soap pump in her kitchen.  I bought the jar, the pump guts, burlap trim, and fancy button at Hobby Lobby.  I spray painted the ring and metal top and crocheted the blue flower.

I've made these before, and they are really handy as make up bags or crochet hook holders, etc.  The key fobs are just a little extra.  Also have some hot pads for the holidays and will make more gifts as I go.  

It's Autumn Time!

I saw a 3 tiered stand on Pinterest, and while Marta was here (too briefly) she spotted this pretty one at Home Goods.  I turned the 2 bottom ones upside down so they became trays with sides making them perfect to hold fun stuff.

Mint Chocolate Goodness

I found this recipe on All Recipes.com and it is wonderful!  Very Very rich, but you only live once -right?

CHOCOLATE MINT CHEESECAKE

1 pkg chocolate fudge cake mix with pudding

1/ 2 c. butter softened

3 -8oz pkgs softened cream cheese

1-16 oz can cream cheese frosting

3 eggs

6 or more drops green food coloring (I used 10)

1 tsp. peppermint extract (or drops of creme de minthe)

1 pkg. semi sweet morsels

1 4.67 oz box of Andes mints

DIRECTIONS:

	1.       Preheat oven to 325 degrees F (165 degrees C).
	2.       Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
	3.      Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
	4.       Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
	5.       Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes. 6.      Pour in 6 drops green food coloring, (or more for a darker color -I used 10) beat until color is blended, about 2 minutes. 7.       Beat in peppermint extract until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed. (I used 1 ½ tsp.) 8.       Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes 9.      Pour batter over the chocolate crust in the 9x13 pan. 10.   Sprinkle 1 cup reserved crumb mixture over cheesecake batter. 11.  Top with 1 cup chocolate chips- reserve remaining morsels for finishing touches. 12.   Place the pan in the preheated oven and bake until set, 42 to 45 minutes. 13.   Remove pan from oven and cool completely. 14.   Cover and refrigerate until chilled, at least 2 hours. 15.   Pour reserved chocolate chips into a small microwave-safe measuring cup with a spout. Microwave morsels in 45 second intervals; stir until completely melted and smooth. Add a spoonful of shortening to thin, if needed. 16.   Pour melted chocolate into a resealable plastic bag. (Hint:  place a Ziploc sandwich baggie over a jar and secure with a rubberband –then you can pour the chocolate easily) 17.   Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner. 18.  Cut cake into bars to serve. These are really, really rich, so cut them small, but they are delicious!