My sock sundaes I made for all the girls in my family on Christmas. These were very easy to make and at the end when I finished 15 of them I bought some clear wrap and tied a ribbon on the top so it all secured nicely while I transfered them to my sisters house.
They were lots of fun and would even be a great Valentine gift if you change the theme on them.
The wine glasses I found were from the Dollar Store, yep you read that right, the dollar store!
I put some tissue on the bottom so the sock would pop up a bit to make it look more dimentional.
I rolled up the long cozy socks and stuffed them in the glass.
On the back of the sock I inserted a candy cane, straw and some assorted chocolates and mints.
I bought the winter themed toothpicks at the Dollar store as well (came with cupcake liners but I can save those for later. *wink*) and inserted one in the front side. You could also save these toothpicks and put on the outside of the wrap with the ribbon if you prefer.
Tied the ribbon around the top of the glass and thats it! Very fun to do and so many ideas you can use these with. Have fun!
Just wanted to let you all know that I plan to update this blog and a new blog I am working on for my son Sammy and I. We love to cook and we are always in the kitchen trying new recipes and having a blast together! Here is the link so please feel free to check it out later this month as I will be adding some great recipes I have just recently tried from Bobby Flay, Guy from the Double D show and more...
See you there!
This is a recipe my friend Laurie did that she would like to share on the blog. She loved how this turned out and said it was very tasty! I still want to try this, looks very good and a great Valentine treat! Enjoy!!!
•1 pkg (9.5 oz) Keebler Fudge Shoppe Peanut Butter Filled cookies
•2 bricks (8 oz each) 1⁄3-less-fat cream cheese (Neufchâtel), softened
•11⁄4 cups sugar
•1 cup creamy peanut butter
•1 tsp vanilla extract
•3 large eggs, at room temperature
•3 oz semisweet baking chocolate
•2 Tbsp unsalted butter
•2 Tbsp light corn syrup
•1⁄2 tsp vanilla extract
•1⁄4 cup roasted peanuts, chopped
1. Heat oven to 325°F. Line muffin pans with 24 paper (not foil) baking cups.
2. Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 Tbsp evenly over bottom of each cup. Freeze until ready to fill.
3. Beat next 4 ingredients in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 2 1/2 Tbsp into each cup.
4. Bake 20 minutes, or until puffed. (Some may crack on top; that’s OK.) Cool completely in pans on a wire rack.
5. Meanwhile, prepare Glaze: Microwave ingredients on medium, stirring until smooth. Cool slightly.
6. Peel off liners. Place cakes on a foil-lined baking sheet. Spoon glaze over tops; sprinkle with nuts. Refrigerate at least 2 hours for glaze to set.
Planning Tip: Refrigerate, with wax paper between layers, up to 1 week, or freeze airtight up to 1 month (thaw in refrigerator).
This is a card I did for my husband for Valentines day. This is the sexy side of me.
If you would like to the pattern for this please email and I will gladly email you the pattern. I still don't know how to do it here so until I figure that out all downloads on pattens, etc.. will have to be emailed (sorry, i'm still learning...).
I had a fun time doing this card although it took me forever to do as I had to do it all freestyle.
The back of this is a regular card base that is glued to this card front.
I used eyelets for the shirt holes and ribbon going upward to tie on top. I also used decorated scissors (victorian) for the border to give it a more lace look. I am pleased on how this turned out. Enjoy!