Top 5 reasons for the lack of posts:
1) I don't conduct clubs or parties in December because the month is too hectic as it is so no artwork being made for them.
2) I did not make any paper craft projects as presents!! I know!! can you believe it? I had a few planned out but they involved grandkid pictures for the grandmas and now that each side of our family will have new babies next year- I'm holding off to include their photos for next Christmas.
3) I've been super tired (as one of those new babies is currently kicking me!) and haven't had the super power energy I used to have!
4) I am a baker/ candy maker so all of my spare time has been working on those types of gifts!
5) I really didn't think I had any "older" art to fill in with while my crafting has taken a back burner.
I do have a photo today of some boxes of baked goods I put together- I bought the boxes (they came with the inserts!) at Walmart. They are Martha Stewart- and honestly- while they go together nicely it is a bear to get the lids back off!! The treats turned out super yummy this year. It was my first time making peanut brittle and it is so full of peanuts- mmmm...
1 1/2 cups salted peanuts
1 cup sugar
1 cup light corn syrup
1/4 cup water
2 Tbsp. butter
1/4 tsp baking soda
Directions: Heavily butter a large cookie sheet; set aside. Place peanuts in an ungreased baking pan and place in the oven- heat oven to 250F.
Meanwhile, place sugar, corn syrup, water and butter in 2 quart saucepan. Stir over medium-low heat until sugar has dissolved and mixture comes to a boil. (Be careful not to splash sugar mixture on side of pan) Carefully clip a candy thermometer to the side- but don't let the bulb touch the bottom of the pan. Cook over medium-low heat til thermometer registers 280F without stirring. Gradually stir in warm peanuts. Cook until thermometer registers 300F(hard crack stage), stirring frequently.
Immediately remove from heat; stir in baking soda until thoroughly blended. (Mixture will foam) Immediately pour onto prepared cookie sheet. Spread mixture evenly to form an even layer. Cool about 30 minutes or until set. Break brittle into pieces. Store in an airtight container.
This recipe is so easy and so tasty that it'll now be a regular on my Christmas baking list!!
I did find two cards that I've apparently not posted yet so I'll be posting those this week AND I'm in the middle of putting the finishing touches on a scrapbook class I'm teaching January 3rd- so once the embellishments are added- I'll be showing those too!!
If I'm not back by tomorrow- I hope that whatever you celebrate this season is happy! To my friends and family- Merry Christmas!!