December 31, 2011
December 27, 2011
December 21, 2011
December 20, 2011
create a clipping mask
So easy to do.
Start photoshop and open a new file.
For the name:
Select background layer, right click and select duplicate layer. Name the new layer; "name color". Select the new background layer copy and select a foreground and background color. I picked gold and pink. Select the gradient tool, swipe in downward or upward stroke till you are happy with the gradient. Zoom in to enlarge area. Select the horizontal type tool, pick a nice type and large size, I used 85 pt. and font: For the one hundreth time or pick one from dafont.com. Type your name. Move the layer "name color" above the text layer. Select "name color" layer and at the horizontal tool bar, select Layer, then select Create Clipping Mask. See the "name color" layer indents a little with an arrow pointing down to the name text. Almost there....
Now for the backgound:
Select the background layer and select a foreground and backgound color. Select the gradiant tool, swipe in downward or upward stroke till you are happy with the gradiant. Select crop tool and save a PSD copy and a JPEG copy. DONE!!
You can create a clipping mask with a shape too! .........my really ugly messy need a bath smelly gooey and cutie patu-i-e monster!
December 17, 2011
Peppermint Bark
Peppermint Bark
24 hard peppermint candies, unwrapped
Line baking sheet with wax paper. Melt morsels in medium, uncovered, microwave safe bowl on medium high (70%) for 1 minute, stir. Morsels may retain some of their shape. If necessary, microwave an additional 10 to 15 second intervals, stirring until just melted. Place peppermint candies in heavy duty plastic bag and crush using rolling pin. Holding strainer over melted morsels, pour crushed candy into strainer. Shake to release small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture on prepared baking sheet. Sprinkle with reserved candy pieces; press lightly. Let stand until firm, about 1 hour. Break into pieces. Store in airtight container at room temperature.
UPDATE: You can make the bark with milk chocolate or dark chocolate for an assortment of different simple treats.
---1 pound of candy
2 cups (12oz.) White Morsels24 hard peppermint candies, unwrapped
Line baking sheet with wax paper. Melt morsels in medium, uncovered, microwave safe bowl on medium high (70%) for 1 minute, stir. Morsels may retain some of their shape. If necessary, microwave an additional 10 to 15 second intervals, stirring until just melted. Place peppermint candies in heavy duty plastic bag and crush using rolling pin. Holding strainer over melted morsels, pour crushed candy into strainer. Shake to release small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture on prepared baking sheet. Sprinkle with reserved candy pieces; press lightly. Let stand until firm, about 1 hour. Break into pieces. Store in airtight container at room temperature.
UPDATE: You can make the bark with milk chocolate or dark chocolate for an assortment of different simple treats.
Candy Cane Trifle
Ingredients
Red Velvet cake mix
~50 mini candy canes
1 package candy cane Hershey Kisses
3 small boxes of cheesecake Jello pudding
1 tsp vanilla extract
16 oz Cool Whip
4 cups of milk
4 oz cream cheese (not shown)
The cake:
Mix the Red Velvet cake mix according to the box directions.
Line a 9x13" cake pan with aluminum foil and spray generously with cooking spray.
Pour in the cake mix and spread evenly throughout the pan.
Unwrap at least half of the candy cane Hershey Kisses and drop them on top of the cake mix.
Bake the cake according to the box directions.
Allow to cool completely.
When you cut into the cake, your Hershey Kisses will have dropped to the bottom.
The pudding:
Add
the 3 boxes of cheesecake Jello to 4 cups of cold milk in a large bowl.
Whisk for two minutes then set aside for pudding to thicken (a couple
of minutes). Beat in cream cheese and vanilla extract until there are no
lumps. Gently fold in 2/3 of the Cool Whip mixing completely.
Candy canes:
Unwrap
the mini candy canes and chop them up in a food processor or blender.
You want a semi-fine texture. No big chunks! We don't want any cracked
teeth when people bite into the trifle!
Now its time to put together the trifle!
Cut up (or crumble - I like to just break it up with my hands!) 1/3 of the cake into the bottom of a trifle bowl (or regular bowl - use what you have!).
Top the cake with approximately 1/3-1/2 of the pudding mixture.
On top of the pudding, sprinkle 1/3-1/2 of the chopped candy canes.
Repeat the process again!
Decorate the top of your trifle as you like with any
leftover candy canes and/or candy cane Hershey kisses.
Note:
You may want to wait to decorate immediately prior to presenting your
trifle to your family because the candy canes and Kisses may bleed a
bit.
Luncheon Spreads
From: teawithfriends
Olive-Walnut Spread
It's basically the Olive-Walnut spread I use for tea sandwiches, but I added sour cream to make it more of a dip consistency. The recipe: 3 (8-ounce) blocks of cream cheese, 3/4 cup chopped olives, 3/4 cup chopped walnuts, 1 (16-ounce) carton sour cream. Mix well and you're done! (That makes a heap of dip, by the way. For a smaller gathering, I would probably make only a third of the recipe.)
Three-Cheese Pimiento Spread
The easy Three-Cheese Pimiento Spread was a simple way to use up small amounts of some cheeses I already had on hand. Into the food processor went 4 ounces (one-half block) of cream cheese, 2 ounces of Swiss cheese, 2 tablespoons of gorgonzola cheese and a tablespoon of pimientos. I processed it all for several minutes until it was a nice, creamy consistency. The gorgonzola definitely makes this a strong tasting spread, which I like, but I might use a milder third cheese depending on what else I'm serving at teatime. My theory is that cream cheese mixed with any other two cheeses in the world can only be good!
Pimiento Cream Cheese Spread
1 (3-ounce) package cream cheese, room temperature
1 cup shredded cheddar cheese (I used a mix of mild and sharp)
2 ounces diced pimientos
1 tablespoon pimiento juice, or as needed
Dash of white pepper
In a small bowl, cream the cream cheese and shredded cheddar. Add pimientos, pimiento juice (so the mixture won't be too stiff) and pepper. Combine well. Yields enough spread for about 18 small tea sandwiches.
Olive-Walnut Spread
It's basically the Olive-Walnut spread I use for tea sandwiches, but I added sour cream to make it more of a dip consistency. The recipe: 3 (8-ounce) blocks of cream cheese, 3/4 cup chopped olives, 3/4 cup chopped walnuts, 1 (16-ounce) carton sour cream. Mix well and you're done! (That makes a heap of dip, by the way. For a smaller gathering, I would probably make only a third of the recipe.)
Three-Cheese Pimiento Spread
The easy Three-Cheese Pimiento Spread was a simple way to use up small amounts of some cheeses I already had on hand. Into the food processor went 4 ounces (one-half block) of cream cheese, 2 ounces of Swiss cheese, 2 tablespoons of gorgonzola cheese and a tablespoon of pimientos. I processed it all for several minutes until it was a nice, creamy consistency. The gorgonzola definitely makes this a strong tasting spread, which I like, but I might use a milder third cheese depending on what else I'm serving at teatime. My theory is that cream cheese mixed with any other two cheeses in the world can only be good!
Pimiento Cream Cheese Spread
1 (3-ounce) package cream cheese, room temperature
1 cup shredded cheddar cheese (I used a mix of mild and sharp)
2 ounces diced pimientos
1 tablespoon pimiento juice, or as needed
Dash of white pepper
In a small bowl, cream the cream cheese and shredded cheddar. Add pimientos, pimiento juice (so the mixture won't be too stiff) and pepper. Combine well. Yields enough spread for about 18 small tea sandwiches.
Gingerbread
Gingerbread Recipe
1 cup sugar
1 cup dark Karo syrup
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. ginger
2 cups all purpose flour
1/2 tsp. salt
2 tsp. baking soda dissolved in 1/8 cup water
2 eggs
1/3 cup cooking oil
1 cup boiling water (this will be a thin batter)
Preheat oven to 350. Mix all ingredients in large mixer, slowly add the boiling water last while mixing. Pour into greased and floured baking pan for easy removal (or spray with Pam). Bake uncovered about 30 minutes until done, or toothpick comes out clean. If cooking more than one at a time, may take an additional 15-20 minutes. When done, let cool. Sprinkle powdered confectioners sugar on top. Enjoy!
I have baked this in a coffee can before, for a different shape
1 cup sugar
1 cup dark Karo syrup
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. ginger
2 cups all purpose flour
1/2 tsp. salt
2 tsp. baking soda dissolved in 1/8 cup water
2 eggs
1/3 cup cooking oil
1 cup boiling water (this will be a thin batter)
Preheat oven to 350. Mix all ingredients in large mixer, slowly add the boiling water last while mixing. Pour into greased and floured baking pan for easy removal (or spray with Pam). Bake uncovered about 30 minutes until done, or toothpick comes out clean. If cooking more than one at a time, may take an additional 15-20 minutes. When done, let cool. Sprinkle powdered confectioners sugar on top. Enjoy!
I have baked this in a coffee can before, for a different shape
December 15, 2011
December 14, 2011
Cinnamon-Sugared Pecans
These are so good. I will be making these for friends and family....hope they like nuts!
Cinnamon-Sugared Pecans
Cook Time: Prep 10 minutes, Bake 30 minutes, Cool 10 minutes (or more, depending on how you like them)
1 tablespoon slightly beaten large egg white
2 cups pecan halves (or substitute whole almonds or walnut halves)
1/4 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1. Heat oven to 300 degrees F. Line a baking sheet with parchment paper or silpat.
2. Mix egg white and pecan halves in medium bowl until pecans are coated and sticky.
3. Mix sugar & spices; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in ungreased jelly roll pan.
4. Bake uncovered about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store it an airtight container at room temperature up to 3 weeks.
December 11, 2011
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