Domestifluff : Food, Craft, Etc.

Neon Glitter Gift Tags

Kristen — Tue, 20 Dec 2011 19:02:23 +0000

Neon colors have been so popular this year, and while I don’t miss many of the trends that were popular in the ’80s (zigzag crimping irons, anyone?), I am embracing neon like a long-lost, very brightly-colored friend.

Needless to say, my new neon glitters are some of my current favorite craft supplies, and I had much fun creating these festive holiday gift tags. You can check out the original feature (video tutorial included) over at k.becca, and you can find the Holiday Wishes gift tag die cuts in the k.becca shop.

Warning : If regular glitter is addictive (and it is), then neon glitter is doubly so. I find myself wanting to give everything a glittery, neon glow.

Gifted + Free Printable Holiday Gift Tags

Kristen — Tue, 15 Nov 2011 19:06:12 +0000

Have you seen the new issue of Gifted Magazine yet? Ez from Creature Comforts has put together this super duper fantastic collection of holiday gift ideas for pretty much anyone that you mind find on your gift list this year, and starting on page 130 you’ll find 8 pages of free printable holiday gift tag designs, including these “Mod”-Century gift tags that I designed exclusively for the magazine. Head on over to Gifted for plenty of great holiday gift ideas and to download all of the fun, printable gift tags, too!

Silhouette Advent Calendar Project

Kristen — Fri, 04 Nov 2011 16:04:50 +0000

I recently finished a fun advent calendar project using the new Silhouette Advent Calendar kit, and I’m excited to share it over here, as well as on Paper Crave, where you can read more about the project. I’ve wanted to do an Advent calendar for years but could never find a shadow box with more than a dozen or so nooks, and this frame is just what I’ve been searching for.

I used my trusty Silhouette SD to cut out all of the box templates (all of the template files are included with the Advent calendar) and all of the numbers that I used in my project, and I’m really happy with the result. Now, I just need to figure out what I’ll be putting in all of the little boxes.

If you have a die-cutting machine and are interested in making an Advent calendar of your own, Silhouette has a pretty good deal going on until November 11th. You can purchase the Advent Calendar for just $29.99, a $10 discount from the regular price. Use code CRAVE to receive your discount.

The printable patterned papers and number die-cutting templates that I used in my project can be purchased over on k.becca, and I bundled everything together at a special discount price if you’d like to purchase the papers and numbers together.

Roasted Butternut Squash & Apple Soup

Kristen — Thu, 03 Nov 2011 18:41:41 +0000

When the leaves start to change and the first chill of the season is in the air, or when Mother Nature decides to blindside us with a freak October snowstorm, then there’s one thing that I always start to crave, and that’s soup. I’m a big fan of the “orange” soups – carrot, sweet potato, squash, or any combination or variation thereof – because they warm my chilled tootsies and put me in the mood for all of the fun things that cooler weather brings, but also because they’re so good that you wouldn’t guess that they’re also very good for you.

I like this particular soup recipe, well, because it tastes great, but also because it’s so easy to make. Roasting the vegetables not only saves time that you would otherwise spend standing and stirring at the stove, it also provides a more complex sweetness to the finished recipe. And while your squash, apples, onions, and garlic are doing their thing in the oven, you can whip up a quick balsamic apple and onion relish that adds a pop of intense flavor to your bowl of squash and apple goodness.

This recipe has been shared on the Gluten Free Holiday link up, where you can find lots of healthy, gluten free recipes and tips for the holidays.

Roasted Butternut Squash & Apple Soup with Balsamic Apple & Onion Relish

Ingredients

For the soup:

1 large butternut squash (approximately 2 1/2 lbs.), peeled, seeded, and cut into 2 inch pieces*
2 medium onions, peeled and cut into sixths
3 cloves of garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 Tablespoons extra virgin olive oil
salt and cayenne pepper to taste (I used 3/4 tsp. kosher salt and 1/4 tsp. cayenne)
4-5 cups vegetable or chicken stock

* buttercup or kabocha squash also works well

For the relish:

2 tart, firm apples, cored and cut into a 1/2 inch dice
2 medium onions, peeled and cut into a 1/2 inch dice
1 Tablespoon extra virgin olive oil
1/2 teaspoon kosher salt, or to taste
2 teaspoons balsamic vinegar

Directions

1. Preheat oven to 400 degrees F. On a large cookie sheet, or in a large roasting pan, toss the squash, apples, onions, and garlic with the olive oil to coat. Season with salt and cayenne pepper. Roast, stirring every 10 minutes, until everything is fork-tender and slightly browned, about 40 minutes.

2. Remove the roasted vegetables from the oven and place half in a blender or food processor, along with 2 cups of stock. Process until you have a smooth puree. Repeat this process with the other half of the vegetables and the stock. Transfer the pureed mixture to a large pot or bowl, and add more stock if the soup is too thick. Serve warm, topped with the Apple and Onion Relish (directions below).

3. To prepare the relish (I like to do this while the vegetables are roasting), heat the olive oil in a large skillet over medium high heat. Add the diced apples and onions and sautee for about 5 minutes, or until the onions are translucent and the apples have started to soften. Turn the heat to low, add the salt, and continue to cook for another 10-15 minutes, until the onions are lightly caramelized. Add the balsamic vinegar and cook for an additional 2-3 minutes.

soup recipe adapted from Dr. Andrew Weil
relish recipe by Kristen Magee

Halloween Treat Bag Craft Ideas

Kristen — Thu, 27 Oct 2011 20:35:57 +0000

Is it really almost Halloween? I haven’t even had my yearly viewing of “It’s the Great Pumpkin, Charlie Brown” yet.

I also recently realized that I haven’t yet told you about my new site, k.becca, which launched back in September. The new site is part portfolio, part paper crafts blog, and part shop. Yep, I finally opened my own shop!

I’m working hard on finishing up my Christmas and winter holiday collections, but in the meantime, if you’re looking for some fun Halloween goodies, head on over and check out the printable Halloween paper designs and die-cutting templates that are in the shop right now. And have a gander at the blog, where you’ll find some very quick and easy Halloween treat bag video tutorials. I never thought I’d ever voluntarily do a video tutorial, but I stepped outside my comfort zone and went for it, and I’m actually really enjoying making them. Look for some Christmas and winter paper craft tutorials very soon.

Sugar Free Nectarine Raspberry Jam

Kristen — Mon, 19 Sep 2011 00:11:21 +0000

This summer’s home canning season has been pretty darn excellent for a couple of reasons. First, I’m so happy to see that low sugar/no sugar pectin and pretty much every other home canning supply is becoming easier for me to find here in the urban jungle. A few years ago, I had to go on a canning supply scavenger hunt every time I needed jars or seals, and I wasn’t always successful. I’m very thankful that supplies are always readily available online, but sometimes you need something last minute, you know? Anyway, I think it’s awesome that home canning is gaining more popularity again.

I was also honored (and completely jazzed) to be asked for a second year to be a Canbassador for the Washington State Fruit Commission. They sent me an amazing box of stone fruit that I used to make much, much tasty jam. If you’re looking for great home canning recipes and tips (their Preservation 101 series will be very helpful to those of you who are just starting out), be sure to check out their site, Sweet Preservation.

This recipe was inspired by the peach raspberry cobbler that I made recently. Since I had already earmarked any peaches that I might receive for another recipe (stay tuned for that), I used nectarines and raspberries, and wow, why have I not paired these two before? This one’s definitely a keeper.

Sugar Free Nectarine Raspberry Jam
recipe yields 8 one half pint jars

Note: Check out my Sugar Free Jam Plan post for more info about what tools you’ll need for home canning. These tools will be referenced in the directions below.

Ingredients

4 1lbs. nectarines, peeled, pitted, and cut into 1 inch pieces
1 lb. raspberries, fresh or frozen (thawed)
1/4 cup freshly squeezed lemon juice
2 cups xylitol
2 teaspoons liquid stevia
pectin (amount will vary depending on what brand you’re using)

Directions

1. Place canning jars, lids, and rings in a water canning pot or stock pot. Fill the pot with water until it is 2 inches above the tops of the jars. Heat to boiling, and boil the jars, lids, and rings for 15 minutes to sterilize. 5 minutes before removing the jars, place the jar lifter and kitchen tongs in the boiling water to sterilize. Remove jars using the jar lifter and lids and rings using the kitchen tongs, and set on folded tea towels in preparation for the jam. After everything is removed from the pot, continue to keep the water just below a boil.

2. If you prefer a more chunky jam, and you don’t mind the raspberry seeds, you can skip to step 3. But if you prefer a smoother jam, place the nectarine pieces into a blender and puree. Pour into a large saucepan or soup pot/ stock pot. Process the raspberries in the same way, and strain through a sieve to remove the seeds. Add the seeded raspberry puree to the pot with the nectarine puree.

3. Heat the nectarine raspberry mix to boiling. Add the liquid stevia and stir. Next, mix the pectin with the xylitol and add the mix, as well as the lemon juice, to the pot. Stir until blended. Cook over medium high heat for 10-15 minutes, or until any foaminess subsides and the jam has thickened. Remove from heat.

4. Immediately transfer the hot jam to a large glass measuring cup, or use a ladle with a large mouth jar funnel, and transfer the jam to the jars, filling until ¼ inch from the top. Using kitchen tongs, place the lids on the jars, and screw the rings over the lids. Since everything is hot, you’ll probably need oven mitts to do this.

5. Using the jar lifter, transfer the jars to the water-filled pot for 5 minutes. Remove from the water and place on folded tea towels to cool. As the jam cools, you should hear distinct “pops” for each jar as a vacuum forms and they seal.