Snowman Brownie Pops

The sister-in-law uber blog

So I have wanted to post some recent projects...I know it should have been one at a time, but at least I am getting these up! You may not want to look through all of them, but I just wanted to document that I have actually attempted some creative projects in the past few months. I may not cook or craft like a Clay yet, but I will!

Apple pie from yummy New York apples courtesy of Kathy!



My first lasagna EVER!!! You can't really tell by the picture, but it really was a masterpiece.

I made these sugar cookies for my piano students for Halloween. Basic sugar cookie recipe, but I really liked making a good glaze--tip of the day: use meringue powder with powdered sugar and milk to make the icing harden and smooth out like this.

This was my biggest project...finding a way to organize my music books. I had them all lined up in a box in the corner and decided it was time for some shelves. We found this at Target and Dave put it together for me to then decorate...

My first real experience with decoupage! The finish on the wood resisted the glue and that created a lot more air bubbles than I wanted...I should sand it next time but I'm happy with it nonetheless. I cut the note out freehand from some stiff craft felt. You can't see the sides from this picture but they are decoupaged with different colors and then overlaid with strips of sheet music I cut up for the occasion. the top is a solid collage of sheet music. And of course, it's purple. what could be better??

Finally, I made this Christmas wreath today for our front door. I usually complain about Christmas decorations and Christmas music coming out before Thanksgiving, but when I was at A.C. Moore and saw some of the foliage and picks they had on display, I got inspired.

Fiery Pumpkin Dip

Rated 8.5 out of 10 Prep & Cooking Time: Yield: 4 servings Serving Size: 1.000 Measurement salt and ground black pepper 2 tbsp olive oil 1 garlic clove, crushed 1 tsp grated fresh ginger 1 1/2 cups butternut squash or pumpkin, seeded peeled and cut into chunks 1 red chili, seeded and finely chopped Directions: This glorious orange dip offers a rich combination of sweet and spicy, fiery and sour flavors. Be warned, once you start dipping, it is hard to stop. Directions 1. Preheat oven to 400 degrees F 2. Put the squash or pumpkin in a baking dish, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 20 minutes, tossing once or twice during cooking, until tender. 3. Transfer the squash or pumpkin into a food processor and add the garlic, ginger, chili, and remaining oil. Process until smooth, then briefly pulse in the lime juice and check the seasoning. 4. Scrape the dip into a bowl and serve hot, warm or cold. (It will thicken on cooling so give it a good stir before serving.)

Finally

It took me a month to finally put these up, but I think they're cute!

Holiday Scentsy

These are the holiday scentsy warmers if anyone is interested.

Monster Eyeballs

photo: kevin kennefick Rated 10.0 out of 10 Prep & Cooking Time: Yield: 48 servings Serving Size: 1.000 eyeball 1/2 cup (1 stick) butter, at room temperature 1 teaspoon vanilla extract 2 tablespoons solid vegetable shortening 1 1/2 cups creamy peanut butter 1 (12-ounce) package semisweet chocolate chips (2 cups) 1 (3-ounce) package miniature M&Ms 1 (1-pound) package confectioners' sugar (about 4 cups) Directions: Makes about 48 eyeballs Use miniature M&Ms (green are fun) to make the irises in these monster eyes and begin with very soft butter, or the ingredients will be difficult to blend. Mound the eyeballs into a bowl for serving, or lay them out on a tray in row after unblinking row. 1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this). 2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs. 3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.) 4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up. 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Pumpkin

This is the project I found yesterday to keep my little fingers busy while listening to conference. I finished it in one session - super easy. You can find the pattern here.

Cami - does it feel like this is the material that just keeps giving? Seriously how much did we buy of this stuff?