From the Heart Stamps September Freebie

I finally got around to doing a challenge and I thought I was super early. I combined a weekly sketch and the Sept Stamp of the Month... Bobbing for Apples from Delightful Inspiration- From the Heart Stamps. By the time I was ready to post the Sketch challenge was over but fortunately I am still in time for the monthly challenge.
Here's the sketch I based it on...

And here's the free Digital stamp...

And here's my card..

Mocha Torte Dessert

I pulled out a recipe from days gone by from Enjoy- More Recipes from the Best of Bridge. I hadn't made this cake for awhile and it didn't disappoint. My only problem was that my whip cream didn't firm up. I think possibly I overwhipped it but it still held together not too bad. Looks like you did a lot of work and you really only use a cake mix and cut it into layers to make the torte part. So easy.

Mocha Torte Dessert
1 chocolate cake mix (try a Dark Chocolate)

Mocha Cream Filling
1 cup semi-sweet chocolate chips
4 Tbsps. hot water
4 tsp instant coffee powder
1/2 cup white sugar
500mL of whipping cream

Prepare cake according to directions. Bake in 8 inch pans which have been greased and lined with circles of waxed paper. Bake and cool, then split each layer in two horizontally.
Prepare mocha cream by combining chipits, water, coffee and sugar in small saucepan. Heat until smooth and cool. Whip cream until it starts to thicken, add cool chocolate mixture and spread on layers and frost top and sides of cake. Decorate with shaved chocolate or sprinkles. Chill at least one hour.

13 in 13 August Update

I'm finding it harder and harder to find time to post. Once the routine is established, it should get easier but right now it's work and finding time to exercise the doggies, golf season winding down, baking up a storm for various events. etc.

Before the August update, I thought I'd share a few photos of the St. Jacob's Farmer's market from August. Sadly, the first week of Sept, the main two storey building that hosted a variety of vendors from butchers to jam makers burned to the ground. The outdoor market is still operating and hopefully the other will be rebuilt soon. We have a huge tourist market in the Waterloo Region and people come from all over to attend this market and drive through Mennonite Country.

 

The August update might be a bit thin. I managed to read a couple more books. I'm up to 16 now so I'm in pretty good shape to reach this goal. I bought an IPAD and I LOVE IT!! It's like having a remote for your TV. Once you get one, you can never imagine how you managed without it. So far, I've only downloaded 4 songs and I pretty much only play Juvenile farming games on it but it is very handy. So the WIFI is working, that's a big achievement!

 

I made a second afghan. Can't believe I got it done. It took me all summer but I really enjoyed the time to relax and work on another project.

 

So, there is still some time to get the other goals in. Hopefully, a little more scrapbooking and card-making is in my future and back to my regular challenges. Some day!  

 

The Life of a Lab

 

This isn't Lindor but I think it looks just like her and she would certainly LOVE an ice cream cone in this tropical weather system that we are experiencing. Have been working on a few things but haven't had time to work on my posts. Stay tuned!

Carrot Zucchini Bars with Lemon Cream Cheese Frosting.

I found a new website that has some great recipes called My Kitchen Escapades. Since I have harvested exactly TWO zucchinis from my front flower bed. (who says you can't give them away they are so plentiful?), it was fun actually baking with something I grew in the City. These bars turned out great, so moist and you can never go wrong with cream cheese frosting.

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

2 eggs
3/4 cup brown sugar
1/2 cup cooking oil
1/4 cup honey
 1 tsp vanilla
1 1/2 cup shredded carrot
1 cup shredded zucchini
1/2 cup pecans (optional)
1 1/2 cups flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

Frosting
1 Tbsp butter
1 block of cream cheese (250g)
1 cup icing sugar
zest of one lemon

Whisk together eggs, sugar, oil, honey and vanilla. Mix in carrots and zucchini and pecans if using.
Add dry ingredients and mix until incorporated. Lightly spray a 9 x 13 pan and bake at 350F for 22 - 25 minutes or until top springs back.
Cool completely and frost.

From The Heart: August Stamp of the Month

I always seem to leave it to the last minute to finish my monthly stamp challenge at Designed to Delight; From the Heart Stamps. Last month's freebie was this adorable tabby cat and I was happy to put together a card and colour him up. At least, I think tabbies are male. I should know that from my genetics classes. If you play along each month, you get the next month's image for FREE and each one seems to be cuter then the last. Hope you like what I did with it...

Pay It Forward

I am fortunate to have a lot of connections in the community and also many charitable friends who have very giving hearts. They help me so much with my fundraising endeavours and I appreciate them greatly. In the last couple weeks, I received a bunch of stuff that I'm going to see gets a good home. I always like to see things we have outgrown or no longer have a use for go to a good home.

Here's the bags... aren't you curious to see what's inside them?

Yarn, that is going to my Dutch Aunt Amy who knits for charity. A lot!

Fabric that is going to a Ladies Auxilary Quilting group.  

 

Paper crafting supplies that are going to the Altzheimer unit at a Senior's home.

 

I hope you are encouraged to find some use for items that you have on hand. It's very rewarding!