Monday, July 22, 2019

Dove Inspired Sympathy Cards - the Hungry Jpeg!

Seems that I have been making a lot of sympathy cards this summer so far.  I am always looking for new ideas  and I love how beautiful these doves came out.  I love using vinyl for more intricate files because it can handle the detail often much easier than paper!

The image is from The Hungry Jpeg.

Sometimes the simplest designs can help create the most beautiful cards that express much with few words.

The image on the left was removed with transfer tape.  It is the main image and the one
on the left it was what remained behind - leaving another beautiful image for a card.

This file was super detailed, but cut beautifully out of vinyl.  It's a good thing to remember
that there is no reason all cards must be made with card stock and paper.
The vinyl adds a lovely touch and transfers easily and needs little else.

I have another sympathy card to share soon, along with some birthday cards and new recipes.  I was feeling a bit "uncreative" lately but am getting some enthusiasm back.  I have to admit that a lot of my free time has been spent working on my diamond painting (I am still loving it) which is huge and I have collected many more to do - I love them.  It's a great way to just stop and take a breath.  I have also been doing more volunteer work and am getting ready to take over the presidency of the Boys and Girls Clubs of Oceanside so have been trying to get more organized so I can continue to find the time and energy for all of the things that I love.  I am still a work in progress!!

Enjoy what you love.......Life is too short.

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Tuesday, July 2, 2019

Ambitious Kitchen Tahini Brownies - GF and fabulous!

I am still enjoying cooking and baking with Tahini and trying new things.  This recipe was on the Soom (my favorite tahini) website and I have been eager to make it.  Trust me - it doesn't disappoint.  Even better, these brownies are gluten free, grain free, and have no refined sugar (if you don't count the chocolate chips!)  These are delicious on their own or with a scoop of vanilla ice cream on top.  Major YUM!  I will be making these often!

adapted from Soom Foods

1/2 c. Chocolate Tahini
1/2 c. Tahini
1/3 c. coconut sugar
3 T. vanilla infused maple syrup (regular pure maple syrup is fine)
1 t. vanilla bean paste
2 eggs
1/4 c. unsweetened cocoa powder
1 T. coconut flour
1/2 t. baking soda
1/4 t. salt
1/4 c. dark chocolate chips

Preheat oven to 350.  Line an 8x8 inch pan with parchment paper.  Set aside.

In a large bowl, mix the chocolate tahini, regular tahini, coconut sugar, maple syrup, vanilla bean paste and eggs until smooth.

Gently fold in the cocoa powder, coconut flour, baking soda and salt until combined.  The batter will be thick.  Finally, fold in the dark chocolate chips until they are well distributed.

Spread the batter into the prepared baking pan.  Bake for 23-26 minutes until a toothpick inserted in the center comes clean.

Cool the brownies completely on a wire rack before cutting.  Enjoy!

Makes 16 bars

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