Christmas Decorations and Ornaments

I've been busy with this years Christmas Decoration Crafts. some of the things I'm working one..

Been busy making Christmas Crafts this is one of them..

New Addition to the family

We have a new addition to our family. Two weeks ago my Husband got me a Black and Tan Miniature Dachshund puppy. Her name is Zoey and boy is she a lot of fun and work..LOL..She's brought a lot of love to my life and has taken the winter depression out of me. I also am feeling much better so soon I will again be crafting,cooking and baking to add to my blog again. Winter has been long and hard. My health took a turn in February. A lot of personal upsets that turned to extreme anger took it's toll on my health and I had a Stroke on Feb.16th. It scared me to death and now I'm on my way to making a new life for ME..so a diet started in August and so far I have lost 37 lbs. and still losing. I have my up and downs with the diet I still have major cravings and wants for gummy candies and boy it's hard not to want the Easter Candy right now it's my favorite candy of the year..LOL but so far all I have gotten out of the Easter candy cravings is a handful of sweet and sour jelly beans..LOL..So watch out in a few days I'll be posting my new cards and also cookies and goodies that are all gluten and sugar free..

Sugar & Gluten Free Brownies

2 oz. Bakers Chocolate
4 TBLS. Butter
1/2 c. Splenda
1 tsp vanilla
3 eggs or use egg substitute.
1/2 c. brown rice flour
1/4 tsp. Xanthan gum
1/4 tsp. baking powder

Melt butter and bakers chocloate at med heat in medium size sauce pan. turn heat off and add splenda blend until well combined then add each egg one at a time (I used egg substitute), beat well then add flour xanthan gum and baking powder. Mix until well combined.. Pour into a 9x9 buttered aluminum lined square cake pan bake at 350 for 22 minutes let cool then slice into 1 inch sq.bars..Very healthy and Yummy...no guilt sweet..

NOT MUCH GOING ON

Hi everyone! I'm sorry there hasn't been much going on my blog lately. I've been very uncreative the past few months. Suffered from a bad flu virus and now the hubby is ill. I've been forced to make a bunch of Birthday cards for our church ladies but I just have not wanted to be to creative,however I have made a few so far but they are not my best so I will not post them to my blog. I hope you all are doing well and I promise as soon as my baking and creative side comes back I'll be blogging wonders again.

For now I wish you all a very happy day and soon to be Spring Time...Oh Easter coming soon I'll have to post a few of my Easter ideas by then..

Caramel Chocolate pecan bars

Crust:
2 c. all purpose flour
1 c. firmly packed brown sugar
1/2 c butter or margarine,softened
1 c. pecan halves

Caramel:
2/3 cup butter or margarine
1/2 c firmly packed brown sugar
1 c. semi-sweet chocolate chips

Heat oven to 350. In large mixer bowl combine all crust ingredients except the pecans. Beat at medium speed. make sure you scrap the sides of the bowl often. mix until well combined and particles are fine about 2 to 3 minutes. Press on bottom of a 13 x 9 inch baking pan. Sprinkle pecans evenly over the unbaked crust. In a 1 quart saucepan combine 2/3 cup butter and 1/2 brown sugar.Cook over medium heat stirring constantly until mixture comes to a full boil. Boil stirring constantly until small amounts of mixture dropped into ice water form a firm ball or with a candy thermometer reaches 242 degrees F. Pour evenly over the pecans and crust. Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Remove and Immediately sprinkle the top with chocolate chips allow them to melt slightly and swirl chips leaving some whole for a marbled look..Let cool completely before cutting into pieces..Great for gifts..very yummy and very easy to make..

Pumpkin Bundle Cake

cake:
1/2 c.butter melted(margarine can be used)
1 c all purpose flour
1 c sugar
4 tsp baking powder
1 cup milk
1 tsp vanilla extract

Filling:
3 c canned pumpkin
1 c evaporated milk
2 eggs
1 cup sugar
1/2 c packed brown sugar
1 tbls all purpose flour
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp each,ground ginger,cloves and nutmeg

Topping:
1 Tbls butter or margarine
2 Tbls sugar

Pour butter into a 13x9x2 inch baking dish"set aside. Ina bowl,combine the four,sugar,baking power and salt. Stir in milk and vanilla until smooth..Pour into the prepared baking dish.In a mixing bowl beat the pumpkin,milk and eggs. Combine the remaining filling ingrediants,add pumpkin mixture.Pour over the crust misture (do not stir) Dot the butter and sprinkle the sugar ontop.Bake at 350 for 55 to 60 minutes or until a knife inserted near center comes out clean and the top is golden brown..yields 12 servings..

The cake will bundle up over the pumpkin filling and will be ontop of this cake..I like to top mine with whipping cream or Pecan Ice Cream it's very yummy...