adventures in candle making.

So lately I’ve been getting more in touch with my crafty side. A side I have long been neglecting, even though it’s been crying out to be fed. It all started with me picking up cross stitching again, and buying some very funny and adorable patterns:

And then I decided to take a painting class, something I had wanted to do for a long time, but wouldn’t dare, because my elementary school art teacher told me I was “bad at art”:

And now, I found a new venture to explore: Candle Making.

Yup, I’m that girl now.

Early today, I stopped by my sister’s house. She’s a master crafter herself and just so happened to have some candle scents for me to use in my experiment:

I also said hi to my cat nephew Sven:

After a few quick stops at Goodwill, Joann Fabric’s and Michael’s, I had all the supplies I needed to practice making a few candles of my own.

I decided that I would start this experiment by repurposing some old glassware from Goodwill (only 99 cents per jar!), saving me a few bucks so I could splurge on the soy wax I wanted from Michael’s.

And after some scent experimentation and wax melting, I ended up with some pretty starter candles:

The candle scents from left to right are: Sugar Cookie; Orange Mango Strawberry; Lemongrass Eucalyptus.

This just might be my new favorite hobby 🙂

-C

cheesecake stuffed strawberries with milk chocolate.

I have no idea where I first saw this recipe, but I know it’s been circulating around the interwebs for a many years. It’s one of those recipes that looks super impressive when served, but it is amazingly simple to make. Whoever came up with this originally: You are a genius.

Here’s how I made mine:

Cheesecake stuffed strawberries

– 1 pint of strawberries

– 1 bar of your favorite milk or dark chocolate

– 4 oz. cream cheese

– 1-2 tablespoons heavy cream

– 1-2 tablespoons confectioner’s sugar (more if you want a sweeter cheesecake filling)

– 1/2 teaspoon vanilla flavoring (or the inside of 1 vanilla bean)

Directions:

1. Melt your chocolate, either over a double boiler, or in the microwave, stirring every 15-30 seconds to prevent scorching.

2. Wash and gently pat dry your strawberries. Cut off the tops and a small part of the tip of each. (This will allow your strawberries to stand straight up when served.)

3. Carefully hollow out the top of each strawberry.

4. Dip the bottom of each strawberry in chocolate and place on a foil or parchment paper lined cookie sheet. Place in the freezer to let set for about 5 minutes.

5. While your strawberries are setting, whip your cream cheese, cream, confectioner’s sugar and vanilla until fluffy.

6: Fill each strawberry with about 1 teaspoon of cheesecake filling. (I piped mine into the strawberries using Ateco #30 tip)

6. Garnish with sprinkles, or drizzle with remaining chocolate.

7. Chill until ready to serve.

Enjoy!

hello writing, my old friend

Welcome to my newest experiment: a place for me to share my musings on life, death, human nature, purpose and the biggest mysteries of the universe.  Of course, such an endeavor wouldn’t be complete without pretty pictures of things I like to bake and decorate (and give away at the office, lest I eat them).  And of course, let’s not kid ourselves, there’s going to be pictures of puppies.

Lots and lots of puppies.

Originally, this site sprang out of my desire to practice my HTML and CSS.  Thankfully, when I was picking my sister’s brain about a fun way to do so, she reminded me that I miss writing regularly. Here I am.

So stay awhile, watch this site change and develop as I shake the cobwebs off of both my writing and coding and (hopefully) be mildly entertained by my amateur cupcakes and even more amateur philosophy.

With love,
-C