tenth

i've been quiet here in blog world, not that i have really ever been loud.

anyways, i've been crafting it up - alot - and coming up with some new ideas. don't worry, you'll see soon enough...

amidst all this crafting, bike riding, baking, scrabble playing and puppy watching (this has been my summer, so far), i've been planning my east coast trip with james for my birthday! (which is in 11 days - 28 - ick!) i'm so beyond excited....this is my first trip since i was about 17 - and boy, do i need it!! we're going to get into a lot of food, shopping, exploring, and bike nerd stuff (naccc09boston.com/ - more him than me).

so, if you or anyone you know is looking for a hand knit item, a beautiful bird pendant or pin, or maybe a clutch (more, soon) please hop over to my etsy or zibbet shop.

and while you're at it, let me know which site you like better. so far, i've only had one sale and that doesn't give me much to go on.

etsy can be found here: ohcomeon.etsy.com
and zibbet is here: zibbet.com/ohcomeon

flickr

my flickr pro account has expired.

i am unsure how i feel about this.
i have a decent computer that can now store my photos without crashing. hrmph.

i've read good things about picasa. perhaps that is worth a shot?

a decision will have to wait for at least the 24 days.

ninth

etsy "help fund my east coast vacation" shop!

eigth

having seen the indieana handicraft exchange in action, finally, i am totally going to apply for the fall show.

seventh

now that it's been 40 days since my last post, i suppose it's time i say something.

it's not for lack of creating things that i've not been posting, but more so too high stress levels from work. oh...to be able to work for myself, what a wonderful thing that would be! also, adopting two puppies has taken up some time. but it's okay, they're a couple of cuties!



i've been working on a lot of things. here, there, everywhere.






and i may or may not have been have been doing stuff like this.


shitty photo - oops!

(thank you - yarnbombing.com and knittaplease.com for the inspiration)
and i may or may not have some more fabulous plans for things like this.

tonight, i may have made the best cupcakes of my life! and, bonus - this recipe is more or less of my own creation. soooooo yummy!





Andes Mint Cupcakes:

8 tablespoons (1 stick) softened unsalted butter
1/2 cup of sugar
3/4 cup (generous portions) cake flour
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
as much finely chopped andes mints as you want
1/2 andes mint for topping of each cupcake

(this recipe makes 12 cupcakes)

Easy Peasey Directions:

1. Heat oven to 350.
2. With electric mixer, mix butter so it's no longer formed.
3. Add half of your sugar, half of your flour, and 2 eggs. Mix with electric mixer until well blended. Add the remaining ingredients and mix again with electric mixer.
4. Fold chopped andes mints in to batter with spatula.
5. Fill lined cupcake tins with 2/3 batter mixture. Bake about 25 minutes.
6. Remove cupcakes from oven and immediately top with andes mint halves. (this makes them melty and delicious!)

Now, I'm going to work on recovering some wooden pieces. I'll post more soon. Promise!

sixth

i'm going to Chicago this weekend!

i'm definitely going to renegade handmade.

this is the break i need.

fifth

these little bits are delcious!



Cheesecake Cupcakes:

Crust:
1 cup Graham Cracker Crumbs
3 tablespoons Pure Cane Sugar
3 tablespoons Butter

Filling:
16 ounces Cream Cheese
(hint: let soften for about 30 minutes)
2/3 cups Pure Cane Sugar
3 Eggs
3/4 teaspoon Vanilla Extract

Frosting (optional):
8 ounces Sour Cream
1 cup Pure Cane Sugar
1 teaspoon Vanilla Extract

Directions:
1. Preheat oven to 325 degrees (for crust). Place paper cupcake liners in muffin pans.

2. In a saucepan, melt butter over medium high heat. Add graham cracker crumbs and butter. Mix with fork until well combined. Put about 1 tablespoon full of mixture into each cupcake liner. Pat down with back of spoon to make sure the bottom is covered. Bake in preheated oven for about 5 minutes. Remove to cool.

3. Turn oven heat up to 350 degrees.

4. In medium bowl, cream together cream cheese and sugar. Stir in eggs, one at a time, then vanilla. Spoon batter into cupcake liners to fill about 2/3 to 3/4 full.

5. Bake for 30 to 40 minutes in preheated oven, until golden brown. Remove from oven and cool for at least 10 minutes.

6. To make sour cream frosting, whisk together sour cream, sugar, and vanilla until smooth. (hint: mix this after you put the cupcakes in the oven to give it time to mix well). Spoon mixture into well of each cupcake.

7. Return cupcakes to oven and bake additonal 5 to 7 minutes, until set. Remove from oven to cool (do not remove cupcakes until completely cool!) For a finishing touch, add some melted chocolate, chocolate chips, or your favorite pie toppings!

These are so ridiculously good. Next time, I'm going to try them vegan.