Thursday, January 19, 2017

PDF Compressor Limited Time Giveaway (Until Feb 1, 2017)



Start the year in a more productive and organized manner. Save computer storage space by using the PDF Compressor. It converts scanned PDF files into smaller files with a compression rate of 23% shrinking 30 MB files into 8 MB files without sacrificing quality or content. You may avail of this product for free until February 1, 2017.  Users have the choice of saving their files to the original folder without overwriting the original files. Likewise, they can also choose to save PDF files in to specified folder paths.PDF Compressor also automatically removes restrictions from protected files.

Visit the PDF Compressor  giveaway link here and download your copy today.

Sunday, January 15, 2017

Sew Sunny Homestyle


I'm re-igniting my love for all things Tilda. Hope to be able to make something from this book. The forest animal project looks really cute!

Saturday, January 14, 2017

Happy Crafty 2017!


Happy new year! Let's make all our craft goals and dreams come true this year. Cheers!

P.S. Blog graphic courtesy of Canva. Make blogging easier and more fun with Canva's awesome design templates.

Sunday, September 18, 2016

Sweet September


How fast the "ber" months are rolling by. Have a great weekend everyone!

Saturday, July 16, 2016

Friday, July 1, 2016

Succulent Season





Sharing with you these lovely succulent images from a garden I visited recently.  I'm inspired to make a cacti garden soon!

Thursday, March 24, 2016

Summer is here!


Time to soak up the sun and have some fun!

Sunday, March 20, 2016

Nutella-filled hearts recipe






I forgot to post this recipe last February. These Nutella filled heart tartlets are nothing but scrumptious. I hope you'll enjoy making them as much as I did.


NUTELLA-FILLED HEARTS

Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons confectioner's sugar
  • pinch of salt
  • 1/4 cup unsalted butter
  • yolks from two large eggs
  • 1/4 cup plus 1 teaspoon  milk, divided
  • 2 tablespoons chocolate  hazelnut spread (i.e. Nutella)

Directions:

1. Pulse flour, sugar and salt in a food processor until combined. Add butter and pulse until it resembles wet sand. Add one yolk and 1/4 cup milk; mix until dough comes together into a ball. Flatten into a disk and wrap with plastic wrap. Chill for 30 minutes.

2. Roll out dough until 1/2 inch thick. Using two 2-inch heart shaped cutters, cut out hearts. Place on lined baking sheets. Chill for 30 minutes.

3. Preheat oven to 380F.

4. Combine remaining yolk and milk. Lightly brush half of the hearts with egg wash . Spread 1/4 tsp teaspoon chocolate hazelnut spread on top leaving a 1/2 inch border. Top with remaining hearts. Crimp edges to fill sealing well. Poke holes at the center using a fork. Place on lined baking sheets. Bake for 15-18 minutes until golden brown. Cool on a rack.

Adapted from Yummy Magazine 


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