Candy Swap: How Sweet It Is!

Heidi Kenney of My Paper Crane recently organized a Regional Candy Swap. I've always wanted to participate in a swap, and thought this would be my first big break...a good chance to practice for a future swap that might involve making something. Heidi's hope was to pair people who lived in different areas of the country, so each would get some candy from another region of the U.S. Of course, being on the West Coast, I was way behind and didn't make the cut in time, but Heidi was kind enough to let me in anyway, pairing me with another of her blog readers who happened to miss the deadline as well. Turns out both Stevie and I were not only on the West Coast, but live only about 50 miles away from each other here in Washington state. But even though we're from the same region, we decided to "break the rules" and swap anyway!

While I went with a choco-centric retro theme, Stevie sent a box that must have weighed about 10 pounds, stuffed with goodies from around the Pacific Northwest, including Almond Roca made in Tacoma; regional favorite Aplets & Cotlets, made in Carnation (about 15 minutes from my home); a Moonstruck chocolate bar made in Portland; yummy Cary's toffee made in Grant's Pass, Oregon; dark chocolate-covered Goji berries from British Columbia; bonus Lindt chocolate bars; and an awesome retro Rocky Road bar, which I shared with my son immediately upon opening the box (he couldn't wait...and neither could I)!

Okay, so that isn't even all! Stevie is a master (mistress?) with polymer clay. Check out the fabulous, appropriately sweet, handmade gifts she included!

Stevie's Sweet Cherry Shop on Etsy is filled with mini delights. I am in awe at how the cake looks like cake, the sugar on the donuts is sugary, the pumpkin pie filling looks as though it has been beaten in a bowl and baked, then topped with whipped cream, mini sugar cookies are decorated with "icing"... Just amazing--see for yourself!

I'm so glad Stevie agreed to go rogue and swap with me. I loved my first swap and can't wait to do another. While it's great finding, curating, organizing, and packaging the material for the swap, I enjoyed meeting Stevie even more, and spreading the word about her work. Thanks, Stevie!

Candy Color Collages

Devour these sweet color collages by photographer Emily Blincoe. See the whole rainbow, super-huge, on her blog, These Woods. A penny candy lover's dream! I had forgotten about the Necco Banana Split and Primrose Black Taffy...*sigh*...but I still chew Black Jack, Clove, and Teaberry gum!

Way to Go, Oreo!

Did you know Oreo cookies have been around for 100 years? To celebrate their anniversary, advertising agency Draftfcb came up with a 100-day advertising campaign, each day using the Oreo to illustrate a milestone from the last century. Genius. Here are a few selections from the campaign. You can see more here, and here.

Favorite Links Friday

Gearing up for the holidays. Loving the new Spoonflower gift wrap. Planning a contest/giveaway (stay tuned!). Listing some interesting links.

1. How to make an infinity scarf the lazy way
2. Party marshmallows
3. Beau coop
4. Vintage sheet duvet cover
5. Making a reversible bag (includes freebie PDF pattern)
6. Literally the best thing ever: Madonna

Enjoy, and have a great weekend!

Summertime Is Peachy Keen!

At last it is summer here in the Pacific Northwest! July 5th is usually the day when Mother Nature flips the switch from cold and rainy to hot and sunny, and this year she did not disappoint. So now it's finally time to break out my summer standby recipes. I thought I'd share one we had last night. After an afternoon trip to Dairy Queen and then eating handfuls of blueberries, salmonberries, and thimbleberries foraged in the woods, we were ready for something light! So here it is: a fresh peach salsa, which is best served on top of sliced grilled pork or ham steak and, believe it or not, corn bread! Yum!



Fresh Peach Salsa
Makes 3 cups

3 cups diced peeled peaches
1/4 cup dried cranberries, chopped
1/4 cup fresh orange juice
3 tablespoons minced shallots
2 tablespoons chopped fresh cilantro
1 tablespoon brown sugar
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes

Combine all ingredients in a bowl, cover and chill for 1 hour.

Howdy, Pardner!

It's time again for another Spoonflower Fabric of the Week contest! This week's theme is "Recipe", and the instructions were to create a repeating pattern featuring a recipe.

Many of the things I cook or bake are from recipes that were handed down to me by my grandma. Most of them are simple, comfort foods that always bring back many fond memories of child's play at my grandparents' house with my sister and my cousins. This recipe, for Cowboy Cookies, is one of my favorite, and so easy to make. So I decided to play with the cowboy theme and use some vintage imagery.



If you like the design, I would LOVE your vote! Voting is really easy! Here's how: click here to go to the Spoonflower contest page. Click on the Vote in This Week's Contest link on the right, then find my design and click on it (a green border will appear around the image). After making your way through the remaining pages, click the Review My Votes button on the bottom of the last page. When you have reviewed your votes, you can click Submit...and that's it! You can vote for multiple designs, too! Designs that make the Top Ten are automatically offered for sale on the Spoonflower site!

Holiday Treats!

I know this isn't a food blog, but nothing affects my mood and how and what I design more than food! (Well, maybe music, too, but that's a whole different post...or blog....) So from time to time I might post something I recently whipped up. Plus, it gives me a chance to try new photo techniques. In this case, I was practicing my macro skills. And I perked-up the photo using some adjustments I learned from Katrina's Pugly Pixel blog. (Thanks, Katrina!)

Here's a super-easy, yummy recipe that I made recently for a Christmas ornament exchange party. Adapted from a Martha Stewart recipe, it would be great for New Year's Eve, too--the sanding sugar looks like little snow crystals. And, yes, I added a little bit more rum than the recipe calls for. ;-)



Rum Balls
Makes 4 dozen

Vegetable oil cooking spray
1/4 cups (1-1/2 sticks) butter, cut into pieces
6 ounces semisweet chocolate chips
3 large eggs
1/2 cup packed light brown sugar
1 teaspoon vanilla
1/2 teaspoon coarse salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
Coarse sanding sugar, for rolling

1. Preheat oven to 350 degrees F. Coat a 12 x 17-inch rimmed baking sheet with cooking spray.

2. In a heatproof bowl, melt butter and chocolate chips for 30 seconds in the microwave. Stir. Repeat if necessary until mixture is smooth.

3. In a large bowl, whisk together eggs, brown sugar, vanilla, and salt. Stir in the chocolate mixture, then fold in the flour. Pour batter into prepared baking sheet and spread evenly with rubber spatula. Bake until top is shiny and toothpick inserted into the center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

4. In another bowl, break up brownie into small pieces. With electric mixture on low, pour in the rum and mix until crumbs start to come together to form a ball.

5. Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container for up to 1 week.

Enjoy!