A little while ago we kicked off birthday season for our family! Thumper was very anxious for his cake and wanted to help with it. So a train stencil seemed to be the best option. Stencils make it easy peasy and very kid friendly and he loves trains! A bonus for me in the end everything came together so well it looked like the whole train theme for his birthday was planned rather than a happy coincidence. :)
Here was the end result:
To make the cake first I created a stencil for the cake using my Silhouette software and the following designs:
to create this:
I cut the design out twice (once with just the basic outline shape and the windows marked to no cut and the 2nd time with just the windows on cut) out of regular card-stock.
Once the stencils were cut and the cake had been frosted with a base color and allowed to sit for at least 10 minutes. We were ready to roll!
First I laid the stencil down and then began frosting over it in each of the different car colors.
Next comes the fun! Begin to pull off the stencil
and enjoy the design that emerges.
After I let the first stencil sit again for about 10-15 minutes. I placed the 2nd stencil over it and stenciled in the windows. Then added the candy and smaller frosting details.
Today I am sharing a quick little project the munchkins and I threw together last week. My Father in law had knee replacement surgery and as we contemplated what we could to a shirt for him to wear to Rehab seemed perfect.
I used my Silhouette Cameo to cut the freezer paper and the design idea’s came straight from an internet Google search.
I did miss 1 little word ( sometimes crafting with little ones, cramming it before their bedtime and in the middle of home work isn’t the best choice. Oh well we really hope it’s the thought that counts ) bonus points if you can figure out the word we missed! :)
Here is the front:
and the back:
Hope you have a Terrific Tuesday! Thanks for stopping by!
Another peach treat :) I must warn you though we are low on photo’s today. It was an off camera day and I wound up with 2 useable images. (Whoops) Rather than remake the recipe I am going to just run with it. Life is that way sometimes.
Shall we begin? This Recipe comes from the blog a Bakers house.
from: A Bakers House
- 2 cups of fresh peaches (4-5)
- Juice of 1 lemon
- 3/4 cup sugar
- 1 cup water
- 1/3 cup heavy cream
- Place peaches in boiling water for 30 seconds then place in a bowl of ice water.
- Peel and pit peaches.
- Slice peaches and place in a food processor with a little bit of sugar and juice of 1 lemon.
- Puree peaches in food processor.
- In a small pan make a simple syrup by combing the water and sugar
- Combine syrup with the pureed peaches
- In a separate small bowl whip 1/3 cup heavy cream into stiff peaks
- Stir cream into peach puree.
- Place mixture in fridge for 2 hours to chill
- Pour into ice cream machine for about 15 minutes.
- Eat quick for a softer creamier treat or place in another container for a few hours for a firmer treat.
For a picture of this delicious treat all finished either click over to a Bakers house or make some up quick!
This was the last good picture we got :(
Anyone still have peaches hanging around? To be honest we went and picked up some more the munchkins were moaning that our fresh peach supply vanished too quickly! Plus I had a few recipe I was still hoping to try out!
Today I am sharing one. My pictures isn’t much to write home about. (We were in a hurry to taste it) :) However I promise this pie did not disappoint it won an approval from 5/6 tasters (the 6th I should note is quite picky as of late and loved each component separately just not together so much)
This recipe comes from the Jamie Cooks it Up again. We sure do love her recipes. I did half it since we didn’t really NEED 2 pies. If I were to do it again since my pie pan is SO big (9.5 inch and DEEP) I would probably double the crust and keep everything else as is. If you are wanting to make 2 of these delicious pie’s head on over to her blog to see her fabulous pictures and the full recipe. Enjoy!
Ready to give it a try?
Fresh Peach and Cream Cheese Pie
adapted from: Jamie Cooks it up
- 1/4 cup water
- 1 1/2 TBSP cornstarch
- 1 large peach peeled and smashed up
- 1/2 cup sugar
- 1/4 tsp almond extract
- 1 TBSP butter
- 4 peaches peeled and sliced
- 1 1/2 cups graham cracker crumbs (about 1 package)
- 4 TBSP butter, melted
- 1/4 cup sugar
- a pinch of cinnamon
- dash of salt
- 1 8oz package of cream cheese, softened
- 1 – 8 oz cool whip
- 1 cup powdered sugar
- 1 tsp vanilla
- dash of salt
- Place cornstarch in a small bowl. Pour in the 1/4 cup water over the top and stir it around until it’s combined
- In a separate bowl smash up 1 peach
- Put your smashed up peach, sugar, almond extract, butter and cornstarch mixture into a medium sized saucepan. Stir it all up
- Heat up the mixture over medium high heat. Let it come to a boil while you stir. Let it cook for about 2 minutes until thickened.
- Set aside to cool
- Put all crust ingredients in a bowl and stir until well combined
- Pres into a 9 inch pie tin.
- With electric beaters beat the cream cheese until smooth
- Add the sugar, vanilla, dash of salt and beat until nice and smooth.
- Add your cool whip and blend it again until it is fluffy -ish (yes the recipe says it! and I love it) :)
- Put filling into the crust and spread it out evenly.
- Add the rest of your fresh peaches to the cool topping glaze. Stir until combined and pour over the top of the pie.
- Wrap pie with plastic wrap and let chill in the fridge for at least 1 hour.
Ready or not canning season has arrived in a hurry. It appears fruit is especially early this year! Today I am sharing our update of fruit for 2014 for my records. Not super exciting but helpful for me next year :)
This year we canned 2 bushel of lemon Elberta Peaches ($20 a 1/2 bushel)
which did 24 quarts.
We have also discovered that just over 1/2 a half bushel fruit box will yield 7 quarts of tomatoes. So far we have had 14 quarts off of our garden this year!
Last but not least we cooked up a new batch of peach butter this year.
Not sure what to do with it? Try this recipe HERE for BBQ Peach butter chicken.
For our recipe I combined information from Taste of Southern (They have beautiful pictures!) of the process, Smitten Kitchen (more great pics and lots of info) and the ball cookbook.
In the end here are the highlights of what we did
- 27 peaches (*if large I would cut back to 24 next year) yielded just over 4 quarts peach pulp
- Added 4 cups of sugar
- End result: 6 1/4 pints
With the leftover peach puree I froze it in ice cube trays and Purplicous has decided it is perfect in a bowl of oatmeal for breakfast! Hooray!
Today I am sharing a new recipe we tried out on our camping trip this summer. It received a thumbs up all the way around.
Since there is still possibly a weekend or two left of good camping weather I thought we would share it!
Chocolate Pudding Dump Cake
from: Everyday Dutch Oven
- 1 package of chocolate cake mix (16 0z
- 1 package of instant chocolate pudding (3.9 oz)
- 1 1/2 cups milk
- 1 1/2 cups semi sweet chocolate chips
We lined our dutch oven with parchment paper. Then in a large bowl whisk milk and pudding until thickened. Stir in cake mix and mix well again. Batter will be VERY thick. Spread batter into dutch oven and sprinkle evenly with chocolate chips.
Bake @ 30 minutes with 12 coals in a ring around the base, and 18 in a ring on the outside and 6 evenly on the center of the lid.
Exhaustion is setting in as I type this up. We bottled 2 bushels of pears for a total of 51 quarts of pears. We used just over a quarter of a bushel of pears to fill the dehydrator too! It must be fall!
In case you are in need of a treat this lemon ice cream was recently a hit around this neck of the woods!
Luscious Lemon Ice Cream
from: Mel’ s Kitchen Cafe
Yield: About 1 quart
- 3 cups half and half
- 1 1/2 cups granulated sugar
- Juice of 3 lemons (about 1/2 a cup)
- 2 tsp grated lemon zest
- Combine all the ingredients in a medium bowl. Whisk until sugar is dissolved and mixed well.
- Pour mixture into ice cream maker and freeze according manufacturer’s directions.
- Place ice cream into a freezer safe container and let set 3-4 hours until firm and easy to scoop.