The Crafter's, Needleworker's, Cook's Dream Library!

I’ve been fortunate enough to have a crafter’s windfall come my way ~ a stash of needlework, crafts, recipe, and how-to books!

My friend is a seamstress, crafter, excellent cook, a knitter … she will be moving soon and wanted to clear out some of her books, booklets, and pamphlets to ease the tremendous crush of books before having to move them. 

She asked (!!) if I'd like to help her out with them ~ I was leafing through the titles before she finished the question! Her only request of me was that they go to a good home!

And these are beautiful books ~ each one of them in pristine condition … gently used (some I'm certain were not used at all!). She worked in a knitting/embroidery boutique and she is like me ~ absolutely unable to pass up these gorgeous books. And they were wonderfully and carefully stored. Quite a few are newer volumes (1990's and some 2000's). Some from this treasure trove date back to the 70’s and 60’s, and even the 50’s. As I research each one, I'm finding that many of the titles are no longer in print and, quite candidly, many of these are absolutely treasures of sewing, crafting, and cooking reference.

 

I’ll be listing the books in my Art Fire shop over the next few weeks ... there are hundreds of titles and yes, I'll be saving more than a few for myself!!

Come check out my shop's Toys and Books Section now to see what I’ve already listed.

And! If you are looking for a particular title, let me know ~ I very well may have it in this absolutely fantastic Treasure Trove. I'll list it especially priced and reserved for you!

xo karen

How About A Pumpkin Cuppie? :) 10 09 13

From the good folks at RealSimple.com (and they *are* really good folks!) ... another fix for my annual fall Can't-Get-Enough-Pumpkin pursuit! This time, my fix comes in the form of a *really* *really* simple cupcake!

yay!! ♥ for cake mixes!!

And it's true ~ about this time every year, I cannot get enough pumpkin. In decorating ... not so much. But that warm, toasty, spice-ie, comfortable, home-cooking flavor? Oh, man! I love it!

It’s the nutmeg, I think. Or perhaps, it’s the cinnamon! Whatever it is, the cooler weather makes cider and pumpkin and all things Autumn simple taste better!

This recipe is super easy and no one but you, me, and RealSimple.com needs to know! And, if anyone asks me? This recipe only made ~20~ cupcakes. *wink*wink*

Enjoy!

xo Karen

Pumpkin Cupcakes With Cream Cheese Frosting

Makes 24 Cupcakes!

Hands-On Time: 15m Total Time: 40m

Set of 4 Autumn Bistro Luncheon/Dessert Plates

Ingredients

1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)

1/2 teaspoon pumpkin pie spice

1 15-ounce can pumpkin puree

2 8-ounce bars cream cheese, at room temperature

2 cups confectioners’ sugar

24 pieces candy corn

Directions

Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.

Meanwhile, using an electric mixer beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

You can find Real Simple online here!

Let Me Cook Dinner Tonight! ..... Pleeeeeease!

Okay. Shopping time. I want this stove top. I. want. this. stovetop. The stove top in this video makes me feel like I've been cooking with *this* stove. Yeah. That contraption here to the left.


Someone please tell my husband that I should have this. Tell him my cooking will taste better. Oh, wait. That won't work. He already thinks I am the best cook in the world.


Okay. Tell him that I'll cook more soups.That will work: he likes my soups.


Watch the video and be ready to want this, too.


xo Karen

Berry Beautiful Sunday Morning 10 08 08

I love berries! yum!  Blueberries, raspberries, blackberries ... honest and for truly ~ yum! Beautiful to look at, wonderful to serve up fresh, to pie up for your family. And don't they look beautiful in the Limoges porcelain berry bowl?! xo double yum!

And today I'm including the very best shortcake recipe I've run across in quite some time for you to try. This one comes courtesy of the good folk at Real Simple.com. 

Their recipes are wonderfully easy and I've yet to try something they've suggested that I haven't loved. They will drop a recipe every morning into your email box, if you ask nicely. It's a wonderful resource for you!

And this wonderful fresh summer recipe is a keeper ~ and it really is 'real simple'!

Enjoy! Love,
xo Karen

Berry Shortcake

Ingredients

2 pounds berries (such as raspberries, blueberries, or sliced strawberries)

1/3 cup plus 2 tablespoons granulated sugar

1 cup heavy cream

8 biscuits, store-bought or made from a mix

Directions

1.  In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).

2.  In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.

3.  Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.

The Perfect Summertime Birthday Pie

The Man's birthday is next week.

It's not a particularly landmark birthday and he's really quite easy to take care of: change of clean clothes and bedding once in a while, throw him a steak every now and then, some cuddling and Golden Girls on the tube at bedtime and he's one happy camper.

Yes, Golden Girls. Don't mess with the man's bedtime Golden Girls, okay?

And, for his birthday, he makes it just as easy for me. He clearly states that no gifts are necessary (he's very sincere on this point but he'll get one anyway) and, as long as he gets this for his birthday cake pie, the Birthday Boy will be happy.

I found this recipe at RealSimple.com last year, took a chance and surprised him with it on the Big Day, and it was as if I had prepared the very most sumptuous of 7 course meals for him.

And, as this is just about the easiest pie in the world to make, I was happy, too.  And it is all he has asked for this year. How could I ever deny him (batting lashes).

Honest ... try it. It is absolutely delish! If you don't have a birthday to celebrate, prepare it in the Man's honor!

Love, 

xo Karen

Mint Chip Ice Cream Pie

Serves 8

Hands-On Time: 10 minutes

Total Time: 2 hr 25 minutes

Ingredients

·   8 ozs chopped semisweet chocolate, melted

·   4 cups crisped rice cereal (Rice Krispies)

·   2 pints mint chocolate-chip ice cream, slightly softened

    Directions

1.   In a large bowl, combine the chocolate & cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1" up the sides of the pan. Freeze just until firm ~ 5 to 10 minutes.

2.   Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

From Real Simple Recipes ~ http://bit.ly/aqSFhF

It's (almost) Thanksgiving!

I don’t usually do this … but I’m hungry and the blog needed a post and darn, but doesn’t this just look absolutely scrumptious?

So, even though it’s too hot to turn on the oven and it’s far too early to be talking Thanksgiving and turkeys … here is just the most interesting little treat I’ve seen in quite a long time. 

Now … if we can only get some cooler weather so I can turn on the oven!

A Thanksgiving Cupcake

Everyone expects to see cranberry sauce and turkey at the Thanksgiving meal, but won’t they be surprised to find it back on the table for dessert?  Before you balk at the idea of turkey in a dessert, consider other savory and sweet combinations that work: honey-glazed ham, duck with cherry sauce, and bacon with just about anything.

These cupcakes are baked directly in slices of turkey – no cupcake liners are needed!  When baked, the turkey slices get hard and chewy and become a perfect shell for the small cakes.  The cupcakes themselves are loaded with cranberries and they are topped with a decadent maple buttercream frosting.  For extra maple flavor and an elegant look, the cupcakes may be dusted with maple sugar. 

Turkey Cranberry Cupcakes
Makes about 18 cupcakes

Ingredients:
2 cups flour
1 1/2 teaspoon baking powder 
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature 
2/3 cup sugar 
2 large eggs 
2/3 cup plain yogurt 
½ teaspoon vanilla extract
1 cup cranberry sauce
1 cup dried cranberries
18 thinly sliced pieces of turkey

Steps:
1. Preheat oven to 325 F. 2. Whisk flour, baking powder, and baking soda in a bowl. 
3. Beat butter and sugar in a large bowl until light and fluffy.
4. Beat eggs, yogurt, and vanilla into the butter/sugar mixture until blended. 
5. Mix in cranberry sauce.
6. Fold in flour mixture until just combined.
7. Fold in dried cranberries
8. Place a slice of turkey in each well of the cupcake tin. Often, turkey slices will have small holes in them; make sure that any holes in the slices are not at the bottom or sides of the cupcake tin.
9. Spoon batter into the turkey, as shown in the photo.
10. Bake for 45 minutes or until a toothpick comes out clean. If you put this recipe into a normal cupcake liner sans turkey, it will bake in about 30 minutes.

Maple Buttercream Frosting
Note: Depending on how fat a swirl you want on your cupcakes, you may need to double the recipe.

Ingredients:
½ cup unsalted butter, room temperature
1 ½ cup powdered sugar, sifted
¼ cup maple syrup

Steps:
1. Beat butter and sugar until light and fluffy.
2. Mix in maple syrup

Posted by the wonderful Paula Deen on her wonderfully accessible foodie site, PaulaDeen.com

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen.Visit Stefani at her delish blog at The Cupcake Project.