Monday, February 28, 2011

St. Patrick's Day kits


Can you believe tomorrow is March?  That's just crazy!
I am a little late getting these on (blame it on a short month) but here are two new St. Patrick's day kits for you.



 Kiss me blocks
cost $16.00
Mini Kiss Me Kit $9.00
 Need some extra smooches from those you love, put out this sign and I am sure you will get a few.  Complete with 4-leaf clovers, plaid fabric and a Lucky tag.  You will be sure to love this one.

Hanging 4-leaf clovers
cost $10.00
 These three plaid hanging clovers will be sure to bring you luck.  They are small and easy to display on a shelf or in a corner.  Arrange the blocks anyway to like, hang your clovers and wait for the *good luck.

*good luck, not guaranteed, you have to do that on your own :)

In order to get you your kits in time, all orders that are turned in before Thursday March 3 will be finished on Monday.  Orders can be taken after the third and I will get them out as soon as I can.

Thursday, February 24, 2011

Zebra Popcorn


It is so Yummy!!!!

I saw this on Studio5 around Christmas time and I knew I just had to try it.  I am glad I did, it was a huge hit with my family and it was actually pretty easy to do.




Here is the Recipe
Ingredients:


12 cups popped corn (approx 1/2 cup un-popped)

1/2 cup butter

1 cup brown sugar

1/2 cup of light corn syrup

2 teaspoons vanilla

1/2 teaspoon baking soda

6 ounces dark chocolate (approx 1 cup)

6 ounces white chocolate (approx 1 cup)

Method:
Preheat oven to 250 degrees. Lightly butter a large baking sheet or two 9x13 pans, set aside. Place popped corn in large mixing bowl.
Place butter in 2-qt microwave safe bowl; microwave on high about 1 minute or until butter is melted. Add brown sugar and corn syrup; microwave on high, stirring frequently, until mixture comes to a boil. Without stirring, continue to microwave for 3 minutes. Stir in vanilla and baking soda.
Drizzle syrup over popped corn; mix well to thoroughly coat popcorn with caramel. Spread popped corn on prepared pans. Bake 30 minutes, stirring every 10 minutes. Remove popcorn from pan, spread out on parchment paper or wax paper far enough apart so pieces do not touch. Cool.
On low heat, slowly melt dark chocolate (in double boiler, microwave, or according to package directions). In a straight thin line, drizzle dark chocolate across caramel corn (see tips below). Cool while melting white chocolate, drizzle as for the dark chocolate. Cool completely and allow chocolate to harden.
Notes:

To make even consistently thin lines place melted chocolate in disposable cake decorating bags or freezer bags; close bag tightly. Clip a small hole in the tip of the bag and squeeze or pipe chocolate across popcorn.

Try making some today.  Its sooooo good!!