My new toy!

My goal of using the Cricut last year once a month didn't go so well so after much debating I finally purchased one of these....

I was worried that I wouldn't use it. I have lots of Nestabilities and other dies and I'm not one for sitting at the computer trying to figure things out but I have used it more in the month since I bought it, then I think I used the Cricut in all the years I owned it.
Of course, my first purchase from the Silhouette store is this...

I think that's what sold me on the machine. This Lab has better conformation then Lindor. lol.
Then I fiddled around with another image...

Then my Mentor; Corrina, came over and we attacked unzipping files. It's not quite done and she did most of it, but since then she has been giving me a homework assignment every week to encourage me to keep going and learning how to use this awesome machine and I'm making progress. More updates to follow.

Carrot Muffins

I try to make a different kind of muffin every week. They all seem to be good so I'm posting the recipe here. These muffins are moist and delicious. Apparently this recipe is from the Knotty Pine: a local restaurant and bakery that no longer exists. So it's a good thing I can make them myself. The extra step of boiling the raisins to plump them up is worth the effort. 

Carrot Muffins

1 cup raisins
1 cup water
1/2 cup butter, room temperature
1/2 cup brown sugar
4 eggs
1/4 cup molasses
1 cup milk
3 cups all purpose flour
3 tsp. baking powder
3 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. cinnamon
4 cups grated carrot

Boil raisins for 20 minutes or until water is absorbed. Cool.
Cream butter with brown sugar. Add eggs and beat well. Beat in molasses and milk (mixture will look curdled)
Stir together dry ingredients and add to mixture alternately with carrot. Gently stir in raisins. Grease muffin tin or use liners. Fill each cup heaping with batter. Bake for 15 to 20 min in preheated 400F oven. Let cool in tins before removing. Makes 18 generous muffins.

What have I been working on?

Wow, March Break just flew past. My guests stayed a little longer then expected due to another visit from Old Man Winter who has also been reluctant to leave. All my spare time seems to be spent preparing for the upcoming Fundraiser in June. Response has been great so far and there are lots of little details to look after each day.

Here's a sneak peak at what I've been working on...

Can you guess the theme?....

Here's a close-up in case you can't decide...

While, I love dogs and all things dog-related, I appreciate the fact that not everyone else in the world does, so I like to have a little separate theme for the Fundraiser. This year, the ever popular Mason Jars, will be featured in many various capacities.

If you are interested in attending you can email me at dinye@rogers.com
Details of the event are in the sidebar at the top.

It's going to be a super fun day with lots of amazing door prizes, raffle items and fabulous homemade food and baking.

March Break in Ontario

Ha! Fooled ya. The reality of March Break in Southern Ontario this year is chipping the ice off the driveway and hoping for the temperature to rise above 0C. The last couple days have been almost spring-like but the forecast for tomorrow is MORE snow. Enough already.
I'm busy entertaining the boys... movies, bowling, swimming and building tunnels in this....

Hopefully, I won't have to raise the shovel over this monstrosity. Off to walk the dogs. Hopefully in my running shoes. At least for today.

Toffee Pretzel Peanut Butter Cookies

These cookies are SOOOOO good, I've made them twice this weekend. The slight crunchiness of the pretzels with the creamy buttery peanut taste is outstanding. They are moist and delicious.
Try them if you can spare a few calories!



Toffee Pretzel Peanut Butter Cookies
1/2 cup butter, softened
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 TBSP milk
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cups all purpose flour
1 cup Skor bits
1 cup pretzels, slightly crushed
1 cup Reece's Pieces

Cream butter, peanut butter and both sugars. Add egg, vanilla, milk and salt. Add flour and baking soda. Stir in toffee chips, pretzels and Reece's Pieces. CHILL your dough at least 30 minutes.
Drop by spoonfuls onto cookie sheets. Bake at 350F for 8-10  minutes, just until they begin to brown slightly.

From the Heart Sketch Challenge 55

I had a great crafty day yesterday with a bunch of friends and I'm going gangbusters on my plans for my upcoming Charity Crop in June. I combined a Sketch Challenge at From the Heart with some Crop preparation and came up with a beautiful card that I simply love. Purple is not a colour I would normally scrap and I guess we're not in the Fall season but I needed to come up with an idea using this particular digi. I borrowed some paper from friend Keri and voila.... stunning, if I do say so myself.
Here's the card....

and here's the sketch I based it on....

More Cards

Die cuts, embossing, gift card spot, this card has it all in beautiful teal and white...

More incredible options from that workhorse, the Silhouette. Flip card design, die cut present...

And more intricate cutting from the Silhouette. Don't the gems match perfectly?

And finally a duo of owls.. No machine used here. Just an intricate diecut with many pieces. A labour of love to put these together.

I'm glad I have such talented friends and now I have a lovely stockpile of cards to send(admire).