Showing posts from January, 2015

Stamping a new chapter

I'm a firm believer in the saying that if you can't do it, let the experts do it. I discovered that I really don't have a talent in rubber stamp carving. Even though how much I tried, I just can't carve out a simple motif even if my life depended on it. Thank God for those professional rubber stamp carvers, I can just pick out my favorite design from my Japanese craft book and commission them to do the carving. The result? Something neatly produced from the original design. Now I can decorate my new year journals and notebooks, confident that the pages will not look like something the chicken scratched. How about you? How would you be decorating your journals?

7th Blogversary Giveaway Winner

Thank you to all who joined my 7th Blogversary Giveaway post.  I've picked a winner via true random number generator. The lucky winner is #6--Bagladee

Congratulations! I'll get in touch with you soon.

7th Blogversary Giveaway Closes Today

My 7th blogversary giveaway ends today! Hope you have dropped your name in the hat. Have a fantastic week!

Green Tea Cupcakes Recipe

Tired of sugary sweet cupcakes? Try refreshing green tea cupcakes for a change.

1 1/4 cups all-purpose flour2 tablespoons ground cashew nuts1 teaspoon baking powder1/4 tsp salt1/2 tsp vanilla extract1/4 tsp almond extract 1/2 cup butter3/4 cup sugar1 tbsp packed matcha green tea powder2 large eggs1/2 cup milk 
Green Tea Buttercream:

1 cup confectioner's sugar1/4 cup milk1/2 tsp match green tea powder

1. Cream butter, sugar and eggs. Add vanilla. 2. Sift together the flour, baking powder and salt.  3. Add the dry ingredients to the creamed butter mixture. Add milk and matcha powder. 4. Bake in cupcake liners for 15 minutes. Set aside cupcakes. Let cool.   5. Decorate with piped green tea buttercream and silver dragĂ©es.  6. Dust with matcha green tea powder.

Recipe: Gingerbread Boys and Girls (and Babies)

Happy New Year everyone! May 2015 bring us lots of craft, creativity and inspiration.

Here's a belated holiday post.  It's another gingerbread recipe to add to your holiday baking repertoire. The recipe is from Paula Deen and its the most ginger-ful cookie I've ever tasted. Very wonderful.



3/4 cup packed dark brown sugar1 stick butter or margarine, softened 2 large eggs 1/4 cup molasses3 3/4 cups all-purpose flour plus more for dusting work surface2 tsps. ground ginger 1 1/2 tsps baking soda 1/2 tsp freshly grated nutmeg1/2 teaspoon salt

1 cup confectioner's sugar, sifted 1 to 2 tablespoons milkFood coloring, as desired

1. Using an electric mixer at low speed, cream the sugar and butter until well combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the butter mixture and combine with a spoon or …