Tuesday, January 4, 2011

behind the times!!

so... Day 181-182-183 slipped away from me. My daughter is home from College and we are having so much fun. And we had a family game night on New Year's Day, Sunday i was out/downforthecount/sick... and not in the fun traditional New Year's hangover sick way, and then we bummed around all day on Monday... here we are TUESDAY already! The new year's resolutions start for me. I will keep them to myself, because from past experience, voicing them aloud only compounds guilt, and guilt doesnt work for me :)

here is a few fun artsy links to make up for my missed days of blogging. I will be back at it now, and hopefully restocking my Etsy shop soon too! HAPPY NEW YEAR!!!

look at this adorable way to make wrapping paper using CELERY as a stamp!

here is some ideas i WILL be trying with my new Needle Felting supplies

and for fun... a YUMMY recipe!!

Peanut Butter Icebox Pie

1/2 cup (1 stick) butter very soft
2 cups vanilla wafer crumbs
12 ounces (1 1/2 8-ounce packages) cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3/4 cup heavy cream, whipped
6 peanut butter cups, coarsely chopped (about 1 cup)
3/4 cup smooth peanut butter
1/2 cup cold caramel sauce (homemade or store-bought)
3 peanut butter cup candy bars
coarsely chopped (about 1/2 cup)
1/4 cup finely chopped unsalted peanuts
  1. To make the crust: In a small bowl, combine the butter and the vanilla wafer crumbs. Press firmly into a lightly buttered 9-inch glass pie dish. Wrap tightly with plastic and place in the freezer for 30 minutes.
  2. Meanwhile, make the filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the sugar gradually, continuing to beat. Add the vanilla extract. Fold in the whipped heavy cream. Then fold in the peanut butter cups.
  3. Lightly beat the peanut butter and spoon into a pastry bag fitted with a large round tip. Set aside.
  4. Remove crust from freezer and carefully spread the caramel in a thin layer over the bottom of the crust. Spoon half the filling on top of the caramel. Drizzle half the peanut butter over the filling and using a small knife, swirl into the cream cheese to create a marbleized effect (if you don't have a pastry bag, drop the peanut butter by teaspoonfuls). Repeat with second half of the filling and second half of the peanut butter. Garnish with Peanut Butter Cups and peanuts in a decorative manner. Wrap with plastic and chill overnight in the refrigerator.
Makes one 9-inch pie.