Mini Bacon Cheeseburger Muffins

SWEETART SUPPLIES

I saw this original recipe on Taste of Home (Teresa Kraus, Cortez, Colorado submitted it)  It looked really good and the fact they could be used as appetizers in mini form (30 mini) or regular size muffins (24) for dinner, lunch or as a packed lunch.  So I printed off the recipe and went -- "WHAT??"  ok this is a very strange combination and it looks weird too.  I'm up for trying something new and a little different so I took the plunge.

Of course I add some extra flavour by adding some crisp cooked bacon -- 6 strips and some pepper.  The results we great!!

Ingredients

• 1 pound ground beef
• 1 small red onion, finely chopped
• 6 strips of smoked bacon chopped into small pieces
• 2-1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 3/4 cup ketchup
• 3/4 cup milk
• 1/2 cup butter, melted
• 2 eggs
• 1 teaspoon prepared yellow mustard
• 2 cups (8 ounces) shredded cheddar cheese (sharp, marble or cheddar)

Directions

1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Cook bacon till crisp and remove from pan -- drain most of the grease off and then saute the onions.
2. In a large bowl, combine the flour, sugar, baking powder and salt and pepper. In another bowl, combine/wisk the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef, bacon and onion and cheese.  Do not over blend -- it's like a muffin.
   
3. Fill greased miniature muffin cups three-fourths full. Bake at 425° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. 
   

 OR  -- Muffins may be baked in regular-size muffin cups for 20-25 minutes; recipe makes 2 dozen.

Serve warm and with ketchup :)  ENJOY!!


Gwen
SweetArt Supplies located in Metchosin BC

Bread Sticks - in about an hour!

Bread Sticks

by 

SweetArt Supplies

This recipe is really versatile - the dough can be used to make hot dog buns or hamburger buns or bread sticks -- cheese, or garlic - or really any flavour you want!

INGREDIENTS:

1 CUP MILK (I USE 2%)

1/2 CUP WATER

1/4 CUP UNSALTED BUTTER

4 1/2 CUP FLOUR (APROX) ( UNBLEACHED, WHOLE WHEAT, AP OR A MIX OF BOTH)

1 TEASPOON SEASONING - I USE TUSCAN SUNSET - YOU CAN USE ITALIAN

2 1/4 TEASPOON YEAST (OR ONE PACKAGE)  

1 TABLESPOON HONEY

1 1/2 TEASPOON SALT

1 EGG AT ROOM TEMPERATURE

DIRECTIONS:

Heat the milk, water, honey and butter until the butter is melted. Let cool until about 120F degrees -- warm to the touch.  Carefully beat in the egg --- I add a little of the liquid to the egg first and temper it then add the egg to the milk mixture.

Mix 2 cups of flour, the yeast and salt into the milk mixture.  Stir the rest of the flour, 1/2 cup at a time and blend well after each addition of flour until the dough pulls together into a soft ball.  knead by hand or with the dough hook on your mixer for about  minutes by machine.  You want a smooth elastic dough.

For bread sticks - roll the dough into a rectangle shape and about 1/4 inch thick - using a pizza cutter- cut in half horizontally and then in the opposite direction into bite size sticks.

Cover with plastic wrap and a light tea towel for about 30 -35 minutes.

When the oven is heating up -to 400 degrees (bake for 10 -12 minutes)

Melt about 1/4 cup of butter and add some garlic powder to your liking - we use almost 1 tablespoon

I also add some more seasoning to this.  Brush it on the bread sticks and bake.  Once it is out of the over - brush it again and enjoy!!

NOTE:

1. IF YOU ARE MAKING BUNS - DO NOT ROLL OUT - JUST DIVIDE THE DOUGH INTO EVEN PIECES (12-16) BUNS  AND PRESS SLIGHTLY DOWN ON EACH ONE.  YOU CAN ADD ONIONS SOUP MIX TO MAKE ONION BUNS INSTEAD OF SEASONING.  LET RISE THE SAME AMOUNT OF TIME AND BAKE THE SAME WAY.  
2. YOU CAN ALSO BRUSH THE TOPS WITH EGG WASH AND SPRINKLE WITH POPPY SEEDS, SESAME SEEDS, COARSE SEA SALT OR WHAT EVER YOU LIKE
3. FOR HOT DOG BUNS - ROLL THE DOUGH  INTO THE RECTANGLE( A LITTLE LESS THEN 1/2 INCH) AND CUT INTO SMALLER RECTANGLE PIECES  AND LET RISE WITH THE SIDES TOUCHING

PRODUCTS USED:

SAF YEAST 

PIXIE CHICKS - TUSCAN SUNSET

Rice Krispies S'mores

Well I saw this post from Mom on Time Out and thought ...hmmmm sounds good. We've always been a o'natural Rice Krispies kind of family. 

Do I take a chance a ruin a whole recipe if no one likes it?  Why not try it, I thought!

I picked up the cereal and marshmallows and started to make it.  Then I read that a jar of Fluff was required! Oh no!! 

Wait I have a small bag of mini marshmallows!  I spread them out - put them in the oven and toasted them, added the chocolate back in the oven for a moment. Then took it out and spread the chocolate. Cooled for 10 minutes then rolled it up!  Oh my goodness! Heaven on your taste buds!!

But.... I had to have others test it out too and make sure!

Mr. SweetArt gave it 👍👍(two thumbs up)

Son - no real words just some moaning then the words that came out of his mouth were.... Can I take some home?and you can make that again anytime!

Daughter-in-law--- ohhhh yummmmmmy!

Neighbour- oh wow!! That is incredible! You can bring me these anytime you want!

So the verdict is It's a big hit!!

Here is how I did it. I will update with better pictures when I make it again. 

Ingredients

• 3 bags of  miniature marshmallows
• 1/4 cup butter (plus more for greasing)
• 5 cup Rice Krispies cereal
• 3/4 cup graham cracker crumbs
• 3 Hershey's chocolate bars

Instructions:

1. Line a 10x15 jellyroll pan with waxed paper. Butter the waxed paper really well and put aside.
2. Combine 2 bags of marshmallows and one quarter cup of butter in large saucepan on medium heat. Stirring until marshmallows are melted. 
3. Stir in and graham cracker crumbs and the the Rice Krispies 
4. Press your mixture into the prepared pan.
5. Spread your 3rd bag of marshmallows over your Rice Krispies and place on the middle rack in the oven on broil. WATCH CLOSELY!  It only takes a few minutes to brown them - take them out of the oven. 
6. Place Hershey's bars on top of the marshmallows and place back in the oven for a moment - just enough to soften them. 
7. Remove and using a spatula spread the chocolate all over. 
8. Let cool for 10 minutes - not too long!
9. Roll up jellyroll style (like a cinnamon roll), starting on the long side of the pan. As you roll  peel away the waxed paper.  Pinch the seams together and the ends. 
10. Place the roll seam side down and refrigerate for about 30 minutes or until chocolate has set.
11. Slice, serve and enjoy!       

WHEN AM I GOING TO BE A GRANDMA - GIVEAWAY!!

SWEETART SUPPLIES

WHEN AM I GOING TO BE A GRANDMA - GIVEAWAY!

Our daughter was our first born and got married last year on June 1st to a wonderful man Bob, whom we are so happy to have as a part of our family are expecting their first child the due date is August 25th, 2014--- we know they are having a little Girl!!

Now those that know me - know I'm a bit of a sap -- I come by it very honestly as my Mom would cry when I came to visit and cry when I left, cry at a commercial or a sad movie.  I've learned to embrace it, its a part of who I am.  I cry when I'm happy too --- it's all ok.  

Yesterday I was talking to my daughter about love -- love for your family, your husband, your dog etc.... but nothing prepared me for the love I felt when I first held her -- overwhelming love that never goes away - even when they are all grown up.  

11 years ago on July 23rd I was diagnosed with leukemia and the following November had a bone marrow/stem cell transplant.  I can tell you I came close to giving up, but our son was only 15 and I reminded myself that I wasn't finished being their Mom.  The thought of getting through that time to see them grow up and......well I never imagined I would be here 11 years later and about to be a Grandma.

I tried to remember that new baby smell --and how I wished for that chance.  It brings tears to my eyes just thinking about it.

So I know... when this little girl comes into our lives --- I will cry, cry with tears of joy, appreciation and deep gratitude for having this opportunity to meet her and be a part of her life.

So now it comes to another good thing!  A COOKIE CUTTER GIVEAWAY!!

Here is what you have to do:

1) Be a CANADIAN RESIDENT (you must be living in CANADA) and have reached the age of majority

2) LIKE OUR FACEBOOK PAGE -SWEETART SUPPLIES

3) GUESS the DUE DATE

4) EMAIL ME YOUR GUESS TO SweetArt (sweetartsupplies( AT)gmail.com)with the SUBJECT LINE "GRANDMA CONTEST"

*****In the event of a tie the first email received with the correct guess wins****

BONUS GIFT BELOW

 BUTTERFLY CUTOUT COOKIE CUTTER

 HEART CUTOUT COOKIE CUTTER

 SET OF 4 DIFFERENT CUTTERS

BONUS: GUESS THE WEIGHT

AND WIN  THE PALM TREE CUTTERS THIS POP DECORATING KIT

Contest is over when she is born :)

LUCK!!!

GWEN

Kanelbullar – Swedish Cinnamon Rolls

Kanelbullar – Swedish Cinnamon Rolls

by SweetArt Supplies

 

 

Yes I am partial to Cinnamon!  I love Cinnamon and I make a lot of things with Cinnamon in it.  From raisin bread, cinnamon rolls, scones - you name it.  Of course I always end up using our cinnamon flakes for that extra punch of cinnamon.

 

I really enjoy experimenting with different recipes - they are all a little different - using different methods and a slightly different recipe. 

 

These Swedish Cinnamon Rolls have cardamom in it - and it really gives a nice little flavour to it.  I found these not to be too sweet -- especially since there is no icing on it.

 

 

Kanelbullar – Swedish Cinnamon Rolls
Makes about 40 buns - (I placed mine in our Swedish grease proof liners)
Dough
2 1/8 cup (500 ml) milk
25g fresh yeast (or 2 envelopes dry active yeast) or  (4 1/2 teaspoons of Saf yeast)
2/3 cup (130 g) brown sugar
5 to 6 cups of  (840 g) flour - add the 6th cup a little at a time -
 1 1/2 teaspoons of cardamom
½ teaspoon salt
1/4 cup Cinnamon flakes  or 1 tsp of cinnamon
 5 ¼ oz (150 g) butter (at room temperature

Cinnamon Filling:

 4 ½ oz (about 125 g) butter (at room temperature)
1/3 cup (65 gr) regular sugar
2 ½ teaspoon cinnamon
Mix all ingredients for the filling to an even spread.  Make sure the butter is at room temperature so it’s easier to spread on the dough.

Topping:
one small egg 2 Tablespoons of water  (whisked together)
pearl sugar

Dough: 
Heat the milk until it is warm to the touch, about 100ºF to 110F
In a kitchen aid mixer
Add the milk and sugar together and then sprinkle the yeast on - let it sit for about 5 minutes then stir until yeast has dissolved.

Mix together flour, sugar, cardamom, cinnamon flakes and salt before adding it to the milk and yeast mixture. Add in the butter cut in small cubes. Blend well then use then knead it well for about 5-10 minutes.
Place in a lightly oiled large bowl and cover the dough plastic wrap and a light tea towel.  Place in a draft free place and let it rise for at least 40 minutes or until doubled.

Divide the dough into two pieces and using a rolling pin  roll each of them out separately to the shape of a rectangle.
Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side. Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up in a baking cup (and into muffin tin) or on baking sheet. Repeat above procedure with the last piece of dough.
Let them rise for about 30 minutes - again it should almost be double.
In a small bowl, whisk the egg and water together and brush all buns and sprinkle pearl sugar or some use sliced almonds on top.
Bake them in the oven at 440F for 10- 11 minutes

Enjoy!!
Gwen


Having fun with wafer paper

SweetArt Supplies

I am pretty new to using wafer paper and I am having a lot of fun playing with it and using the edible ink and printer.  As I play with different pictures etc. I will get them up on the website! You can always contact me if you are looking for something to be made.

The thing I like about it is that it doesn't matter what your decorating skills are. 

Japanese dolls

You can add these onto cakes, cupcakes, cookies and chocolate!  Sugar, gingerbread or even shortbread cookies are great bases to put wafer paper on.  Royal icing that has hardened overnight is ideal to place your wafer image on.  Some people say a little bit of light corn syrup to make it stick others say piping gel. Most of the people I know use a piping gel as there is less chance of the ink running.  Other icing will work - just make sure it has a bit of a crust on it first of course fondant is also great!
There is no taste to it so you don't have to worry about it adding any flavour.  You can get inspiration from, wrapping paper, wall paper, cupcake liners, pretty napkins - it's just endless.  Even your own pictures can be used. 
Just contact us at 778-432-0298 or email us at info@sweetartupplies.ca

Butterflies

Flowers

Hearts

Leaves and flowers

Old fashion Valentine's Day cards

Spring Flowers

Stained glass butterflies

Heart filled words

Bacon & Chicken Pinwheels

SweetArt Supplies

 

BACON & CHICKEN PINWHEELS

 

 

 

One of the pages on Facebook that I follow is Real Housemoms.  They have some great recipes like this Bacon & Chicken Pinwheels and it is so simple to make.  I did make a few changes using some local products and I cut the chicken in strips and pounded them a little flatter.

Many of you know one of my favourite local products are Pixie Chick Spices and the bacon from Red Barn Market - you can't go wrong with this recipe using their products!  Now for those that don't live around here - find a local butcher that uses quality products - see and taste the difference when you buy local and use quality ingredients!  Lucky for you -- you can order any of the Pixie Chick Spices directly or check their FB page - their products are well priced and very versatile.

 

So here is my version of the recipe

 

Prep time 15 minutes

Cook time 15 minutes

 

These pinwheels are made of chicken strips and bacon then can be grilled or I cooked mine in a cast iron pan.

Original Author: Aubrey

Recipe type: Main

Serves: 4

Ingredients:-- remember the higher quality of ingredients the better it tastes!

• 1 lb. boneless skinless chicken breast
• 8 slices of thick Red Barn Market bacon
• 2 T of olive oil
• 2 tsp of Tuscan Sunset Spice from Pixie Chicks
• toothpicks or small skewers soaked in water

Instructions

1. slice your chicken breast into 1 inch thick slices - pound them flat - but not too much or too thin
2. Sprinkle each side of the chicken with some Tuscan Sunset Spice
3. slightly cook your bacon and add pepper if you like - don't over cook it or make it crispy! Place on paper towel to soak up any grease. I used one bacon strip per one piece of chicken.
4. lay a strip of bacon on top of a chicken slice and roll up with the bacon on the inside.
5. use your toothpicks to hold it  together once you have rolled it up.
6. drizzle the olive oil over the tops and bottom and sprinkle with the remaining Tuscan Sunset
7. grill over med heat until chicken is completely cooked, usually 5 minutes on each side. (this depends on each grill so be sure your chicken is thoroughly cooked before serving.

 

I served this over a bed of romaine lettuce with a few veggies! 

 

Thanks again to Real Housemoms FB page  and check out their original recipe here

 

Tuscan Sunset Spice from Pixie Chicks Spices and their FB page is here

 

Bacon from Red Barn Market and their FB page is here

 

Of course don't forget about us at SweetArt Supplies and our FB page is here

 

 

Enjoy!!

 

Gwen

 

 

 

 

 

 

 

 

 

UPDATE on my lost Iphone

Day 12 --
I found my phone!!  I hadn't quite given up --- yet, I had let go of the stress and worrying over it.  I looked everyday when I was leaving for my walk and when I was doing something in the house.  I always thought it was close by - but realized it could have been dropped outside and with the cold and snow it would be hooped (or picked up by someone)

So today I thought I would change my bedding  --- remember I changed my bedding and thought it was in the with the wash!  Panic to empty the washing machine.  Not there thank goodness!

This time I decided to take off my mattress cover -- the kind that wraps all around and under the mattress --- and THERE IT WAS!  I was shocked and happy and confused... I still don't get how it could have got under that thing!  Mr. SweetArt tells me to forget about how and just be happy you found it!  ( I really am happy)

So after charging it up, calling my provider to reconnect it I spent some time with it... just the two of us.  I got reacquainted with it, appreciated all my information on it, played on it, then backed it up all the way!

Next I am looking for something to put on it so I don't go through this again....
There is the StickNFind or the Tile (although this is not ready till spring 2014)

I will have to research both of these to see what will work best -- off hand I like the TILE.

Most importantly I figured out how to deal with what was a stressful situation and put it into perspective again.. for that I am grateful..

I hope you don't have to go through something like this -- it was challenging and stressful - so I hope to be more aware of my items and pay attention to things and remember to love and care more about the people around me and not things.

Gwen

Lessons from loosing my Iphone

This happened a few days ago -- December 5th 2013, it is now December 8th.  I can't even begin to explain the moment I realized it was not with me -- if you have misplaced it for a moment you get the idea.

We had our first snowfall of the season, it wasn't too cold out so I decided to go out and shovel just the bottom of our driveway and our neighbours too.  At some point my phone beeped - and I had a message and noticed that my phone was just about dead. (This is the last time that I know for sure my memory was correct about where I last saw it)   I finished up, did the stairs to the front door, loaded some wood by the door, went back downstairs and came inside.    I hung my coat up by the door, took my shoes, gloves and hat off.  I thought (but can't be sure) I took my phone out of pocket, placed it on top of the dryer, turned and took off my pants because they were soaked on the bottom.  I once again thought I grabbed my phone and the dog's leash and went upstairs.  Put the leash away, and went to my room.  Got dry clothes on and decided to through my bedding in the wash. So I stripped the bed, put it in the basket and went downstairs and put it in the washing machine.  Came upstairs - not sure if I did anything else and was in the kitchen when the thought bounced into my mind.... WHERE IS MY CELL PHONE!  OMG was it on the bed and I threw it in the wash!!! Holy mother of.... downstairs in a panic - stopped the machine and took everything out.... not there.... PHEW!!!  ok but WHERE is it???? 
I was sick... besides that it is my phone, it helps me run my business, has all my phone numbers, passwords everything and it was fairly new.  Mr. SweetArt and I looked everywhere outside even at night with flashlights.  We tore the house apart- we are still are!  NADA - nothing ... ZIP  no where that we have looked, anyways.  Today Mr. SweetArt even raked outside in the snow - in case we missed it with the shovel.  nope not there.

I have cleaned a lot, re-organized a lot of places and things looking for it.  I walk through it in my mind from the moment I last saw it over and over again... waking my up at night thinking about it - to no avail.
I finally posted online about a lost phone in case someone picked it up.  If it wasn't dead I could use the "find my phone" APP.  That doesn't work when it is dead....  I reported it lost and locked it out.

I am still sick about it -- its got so much information on it -- some of it is backed up but not everything and the expense of it - I can't afford to get  new phone at this time. 

THEN THE BIG LESSON CAME......AGAIN

Last night a lady that I have helped for over 2 years as a Cancer Connection pal and we became friends phoned me.  She did well - really well and I was grateful that I was there for support.  Having a transplant isn't so cut and dried.  I was fortunate and didn't have any GVHD ( graft vs host disease) she got it shortly after her transplant... like many do.  It continued to get worse until last September when she learned that the leukemia was back.  A new drug they have put her on isn't working and they don't think there is any more they can do.  What's worse is the fevers and pain she is dealing with and the unknown. Not knowing what is going on and not getting any relief from the pain is exhausting.  What does this have to do with my phone??  PERSPECTIVE.... when things happen to me or around me I have learned since my transplant to keep things in perspective.  When I lost my phone ..... I forgot about PERSPECTIVE.  Loosing my phone is financially hard, frustrating, and a huge inconvenience personally and for my business.  Life threatening---- NO. Life altering...NOT REALLY...
PERSPECTIVE - is really such a gift.  For 10 years I have never forgotten it until this happened.
I met a man in the Cancer Lodge - I was feeling sorry for myself - I had 6 weeks to stay there in Vancouver until the possibility could be considered to go home after 4 months from my transplant. There stood a tall good looking man who sat down for a few minutes with me... telling me he had 6 weeks to live!  I felt foolish and learned my lesson.... for a short bit. 

I was very weak and walked to the clinic for my appointment (normally about 5-6 minutes) It took me 45 minutes!  By the time I got to the bottom of the stairs, I was beyond exhausted.  I looked up at (to this day it still seems like there were tons of stairs there) the top of the stairs and didn't know how I was going to climb up them.  The tears pouring down my face, people staring at me - someone offered to help me - but I said no "I'm ok"  what a pile of BS that was.  I slowly - very slowly I started up one step at a time, every step was painful. By the time I got to the top and in the doors - there sat a man who smiled at me, from his wheelchair as a quadriplegic. BIG LESSON REMINDER!!!  That was the last time I needed to be reminded.... until I lost my phone.... I realized once again -- my friend would think that it's not really that big of deal in the big picture life -- frustrating yes.. she would trade positions with me I'm sure. 

I was reminded that just because I am now 10 years after my transplant it doesn't mean it can't come back.  One phone call after blood work can change everything and put PERSPECTIVE back in it's place.  I will try really hard not to have any more lessons about this. I GET IT.... forever I hope.

I am GRATEFUL for just being here in relatively good health, with my wonderful husband, our incredible grown children and their spouses, my group of awesome friends who have been there for me on this journey.  To celebrate this holiday season with them all. 

Here is  breakdown of what I have learned:

1. BACK UP  YOUR PHONE
2. DON'T LET IT RUN OUT OF BATTERY LIFE
3. MAKE SURE YOU HAVE "FIND YOUR PHONE" APP INSTALLED
4. USE A PAPER CALENDAR TOO
5. KEEP SOME KIND OF RECORD OF YOUR IMPORTANT INFORMATION SOMEWHERE
6. IT'S NOT THE END OF YOUR WORLD.... A PAIN .... BUT NOT THE END IF YOU LOSE IT
7. ONE PHONE CALL CAN CHANGE YOUR LIFE SOMETIMES FOR THE BETTER AND SOMETIMES NOT... REMEMBER THAT.

From me
- I wish you all good health and a very Merry Christmas (or Happy Holidays if you prefer)

Gwen

WINTER GIVEAWAY

WINTER GIVEAWAY

SWEETART SUPPLIES

 

 



I know it's been awhile since I have done a giveaway - and there are lots of ways of doing one... for me I like simple without too many instructions or things I have to do to enter.  There is easypromo on Facebook or the "copter" one - which personally drives me crazy, having to like dozens of pages, tweet, or well the list can go on and on. So here it goes -- very simple and easy first make sure you live in Canada or the USA (not Hawaii or Alaska). One entry per household and you can get one more entry with any order over $10.00

That's easy right?  .. ok then email me with the subject line WINTER GIVEAWAY before December 15th and tell me you want to win - make sure you put your full name, mailing address and phone number.  I won't email you or bother you but if you win I need to get hold of you.  Please type it the way it needs to be addressed on the package. ( so I don't have to retype it)  That's it...  Enjoy!  Feel free to share the contest with your friends ( you never know there might be something special for doing that)

A variety of liners, toppers, diamond shape quins, and 4 decorating tips # 8, 32, 20, &2

 EMAIL Me :)
 

Maple Bacon Buttermilk Scones

SweetArt Supplies

Maple Bacon Buttermilk Scones

(admit it I had you at Bacon)

I saw a video on this - I think it was from Jamie Oliver on youtube.

They looked so good and savory plus... they had bacon in them!  I am hooked on good -- I mean really good bacon!  We have a local store here called the Red Barn that has double smoked bacon and in this recipe -- it is awesome!

When baking or cooking it really does pay to use quality products - good wine, good vanilla, real maple syrup... it just makes a difference.

Maple Bacon Buttermilk Scones

Fry up about 1 cup of bacon - I used 6 slices and then chopped it up - set aside.

3 1/2 cups All Purpose Flour

1 Tablespoon Baking Powder

1 teaspoon Baking Soda

Combine this together in a medium bowl.

1 Cup Butter - Cut in very cold non salted butter and blend well with a pastry blender so you have tiny crumbs.

Make a well in the centre of the flour and add 

3/4 Cup Buttermilk

3/4 Cup Maple Syrup (real syrup)

With a fork combine the wet into the dry - do not over mix it - it should come together but without a lot of work or time.

Stick it in the fridge for about 10 minutes. 

Turn your oven on to 350 degrees ( I do 325 with my convection oven) 

On a floured surface - shape it and roll it till it is about 1/2 inch thick.  

I used my round fluted cutter and was able to get 15 scones out of them -- they are about 3 inch circles.

On a parchment lined cookie sheet place them with little space between them.  

Make an egg wash = 1 egg and 2 Tablespoons of milk (or water)

and brush over the scones.

Sprinkle with course sea salt - not much just a touch!

Bake (350) for 25 minutes.

Take out and place them on a light cotton tea towel on a cookie rack and cover lightly with another tea towel.

Served warm is always best - but you can always rewarm them for that fresh out of the oven taste.

I hope you enjoy this as much as our family does!

Gwen 

ALMOND BUTTER CRUNCH

ALMOND BUTTER CRUNCH

by

SweetArt Supplies

 

 

I have never made anything like this before -- and I am hooked!  I had some very wonderful Almond Butter Crunch given to me by friend Lorna from Your Perfect Gift.  ( if you order one of her awesome gift baskets -- make sure you ask for some! It is made by Frazer Valley Gourmet. (and it is gluten free)

 

I can't even begin to tell you how wonderfully smooth and delicious it is!  I had to try and at least come close to delectable treat.  I searched all over the internet and came up with a few different recipes that I thought might work -- I kind of looked them over and came up with what to do.

 

 

I did have a candy thermometer and that is a must when doing this recipe. I tried to do a little video -- to show you what it looks like... make sure your thermometer does not touch the bottom of the pam - or you will get a false reading.

 

Recipe:

1 cup of butter

1 1/3 cup sugar

3 Tablespoons water

1Tablespoon of clear corn syrup  ( next time I am going to use pure maple syrup!)

1 cup toasted slivered almonds -- (next time I am going to use chunks of almonds too)

1 cup of toasted slivered almonds for the topping - crush really well

 

It is very important to melt the butter, sugar, water and syrup all together -- don't melt the butter first!  It changes how things come together.

 

This takes a bit of time -- it gets up to the 200's very quickly but takes longer to reach 300 degrees

It will bubble away - just keep an eye on it and stir it every so often.

 

Once it reaches the temperature - remove from heat and stir in one cup of the almonds right away.  It is important to have everything ready to go - so get your almonds toasted as the mixture is coming to the correct temperature.

 

Pour onto a cookie sheet - there is no need to grease it because of the butter in the  recipe.

You can pour it all together or make round dollops of it if you are making some for gifts.  Or cut it right away into bars... or just break it up once it is cool... your choice.

Let it cool completely -- really don't skip this... then add either melted milk or dark chocolate on to the top! (I recommend using good chocolate)  Cool it again and then it is ready to eat!   OMG it was so good!!   

I will update this as I make it again and try and get better pictures and directions... until then if you have any questions feel free to ask.

Gwen

info@sweetartsupplies.ca

 

 

 





Rambling thoughts from our little business meeting

SweetArt Supplies

 

As a home based business it is nice to be able to sit down with others and bounce ideas and information off others who are in the same boat.  That's what we did today - I always feel rejuvenated and refreshed.  Lorna from Your Perfect Gift has the most amazing gift baskets - I know how much work she puts into each basket order.  Getting ready for Christmas as a business can be frustrating because most consumers don't want to even think about it!  Lorna puts personal attention into her Christmas baskets so they are stunning and you won't be disappointed!(plus it when you send one - you look good too)  Also check out the Facebook page too! 

 

Kristina from Par-T-Perfect runs an awesome party event company!  Educating people to know that they make sure their equipment is properly maintained and checked all the time, insurance coverage is there, and the staff is well trained to make sure no one gets hurt.  Something most people don't think about when hiring a party company.  Check out their Facebook page too!

 

Myself (Gwen) from SweetArt Supplies have some incredible cake and cupcake decorating supplies, edible imaging and some party supplies too.  We now have two big bulk stores in Victoria - some of items we just can't compete with! Except as Lorna and Kristina pointed out a few things - FRESHNESS - our edible products don't sit on a shelf for months and months, Quality- our liners come from Sweden they are grease proof and don't lose the colour, and to me the most important thing - Sanitary.  Bulk items can have their place for many people - I prefer - if I have to buy from bulk personally to use bins that you put the bag underneath and fill it.  There is something about bins that you bend over so hair and stuff can fall into it, everyone's hands on the handle - etc --- don't get me started --- it just grosses me out!  Also most people who are selling their cakes - cannot take a chance of contamination of the products that they use.

 

We chatted about social media - that is making us all less social even when we are face to face!  I like picking up the phone or sitting down and chatting with people. 

 

If every one spent just once a month $10- $20.00 at a small local business - how much that would help us all!

 

We all have advertising challenges - and small budgets, so asking our customers to write a referral or note that goes on the website always helps especially an on listing sites like Shop in Victoria 

 

If you have bought something from us we would really appreciate a review :)

 

Here is the recipe for the Scones (repeated so you don't have to go hunting for them)

 

 

 

 

 

Cheese Scones

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp dry mustard

1/2 tsp salt

1 green onion chopped finely (optional) or chives

2 bacon strips cooked and chopped (optional)

4 Tbs cold unsalted butter, cut up

1 cup (4oz) shredded cheddar cheese

2 Tbs grated Parmesan cheese

1 large egg

1/2 cup buttermilk

Heat oven to 400F

Put flour, baking powder, dry mustard, and salt into large bowl; mix well

Add butter and cut in with pastry blender or rub in with your fingers until the mixture looks like fine granules.

Add cheeses, bacon and or green onion and toss to mix

Break egg into the milk and beat with a fork to blend well.

Pour this mixture over the flour mixture and stir with a fork until dough forms - do not over mix

turn out dough onto a lightly floured board and give 10 to 12 kneads. Cut dough in half and knead each half briefly into a ball, turn smooth side up and pat or roll into a 6inch circle.

Cut each circle into 6 wedges. Place on ungreased cookie sheet.

Bake 12 - 15 minutes --- check at 12 or until medium brown.

The Thanks in Giving

Thank you - a powerful word when you really think of it.  Yet sometimes we say it "like it is nothing" We don't give it any thought and sometimes we don't even give it a proper "You're Welcome". 

Yet if we don't hear it when we anticipate it - the lack of it or the silence of it not being said is as loud as a blow horn. 

I want to be sincere when I say Thank- you to someone because I know how I feel when I don't hear it. It's a strange feeling - it can happen once and you sort of notice it but think "maybe I didn't hear it". Although if you do something for someone many times and don't get a Thank-you or some kind of acknowledgement - you eventually just stop doing it and there is a sadness that starts to creep into your heart. 

So I realized tonight on this Thanksgiving weekend just how very important those two (four) little words are.  I hope this makes you think about these words - Thank-you and You're Welcome. 

So here is mine....

To my son and daughter Thank-you for being there through some pretty tough times and a lot of great times. I am proud to be your Mom. 

To my husband of 33 years - Thank-you. no one ever said it would be easy but we have never given up and we love each other. 

To my parents - Thank-you-  it doesn't seem enough but I mean it from the bottom of my heart. 

To my friends past and present Thank-you. I learned many lessons from each of you. Arigato Gozaimasu

And to those of you whom have supported me in my business even if it's through Facebook and maybe we have never met but we chat on Facebook - Thank-You for your words of encouragement, laughter and support on this journey. 

Thank-you and You're Welcome!👍😀

Gwen

Thanksgiving and Happy Birthday Dad

Thanksgiving and Happy Birthday Dad

This weekend is our Canadian Thanksgiving. For me personally I have so much to be thankful for. It also falls on what would have been my father's 93rd birthday. He passed away 4 years ago and there isn't one day that goes by that I don't think of him and miss him with all my heart. I am grateful for having such wonderful parents. My Mom will 91 in February and is as sweet as ever.

This November will be 10 years since my bone marrow transplant.  I got to see my children grow up (something I didn't know if I would be here for)  see my daughter get married to a wonderful man. My son is with a wonderful woman and they have bought their first house. They are all happy - and as a parent I couldn't ask for anything more. 

 I have let go of relationships that were not healthy for me with no regrets. Some were harder than others to let go of - the time had come to move on and that's ok... I have reconnected with some old friends and have new friends in my life. (My Tomodachi- you know who you are)

I am thankful all the time- not just on Thanksgiving. I take the time to see the beauty that surrounds me- thanks to my daily walks with Libby. 

We see the colours of nature

I hope you are able take the time to breathe in the fresh air, enjoy your surroundings and have friends and family that bring happiness to your life. 

Thank you for taking the time to join me on Facebook and my blog - I appreciate and truely thank you. 

Cheers!

Gwen