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Dear friends,
Halloween is approaching and this nice party I propose the 'vintage tags' or tags with the old images of Halloween.

Here http://www.4shared.com/document/CqGIKMuJ/Halloween_Tags.html
you can download the PDF with the images I made for you. I've made using the card that is on the bottom of the blocks therefore notes' quite heavy, but you can also use any type of lightweight cardboard or manila tags, yellow ones with the red rod. You can also use the images to decorate the paper bags as in this picture and fill them with some vs candy for children.

Each tag measures 6.5 cm wide by 11.5 cm in length. You just need to crop, forarle (I made two holes, but obviously it can only do one), give the base color for the tags Black Lamp with black and a mix of Tangerine and Orange Canyon for the orange. Paste up the image with the Mod Podge or other glue, when dry shade the border with Asphaltum. I also added a bit of 'glitz', ie 'sbarlusc' shimmer with the medium of the Starlite Topcoat Decoart, I brushed on the tag but the tag on the image and I embellished with a beautiful black bow. Who would not delight with acrylic colors can 'paste images directly onto a black cardboard and orange.

I wish you 'a very spooky haloween' and many Treats and no Tricks! Happy Fall and Happy Halloween!

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whoopiemania

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Per l' impasto:

125g di burro o margarina
200g di zucchero di canna
1 uovo grande sbattuto
350g di farina
50 g cacao in polvere
5.25ml (1 ½ cucchiaino) di bicarbonato di sodio
1.25ml (½ cucchiaino) di sale
250ml latticello basso contenuto di grassi
Per il ripieno:

150g burro non salato, ammorbidito
250g di zucchero a velo
1 bustina di vaniglia

Per la glassa ( facoltativo ) :

150g di zucchero a velo
37.5ml (2 ½ cucchiai) di cacao in polvere
fili di cioccolato o sfere d'argento, per decorare

Procedimento :

Preriscaldare il forno a 180 º C (160 ° C forno ventilato, 350 º F, gas). Foderare 2/3 teglie con carta da forno.

Preparare l' impasto : In una terrina,con lo sbattitore rendere il burro cremoso, aggiungere lo zucchero mescolare bene il tutto, infine l'uovo sempre mescolando
Setacciare la farina, il cacao, bicarbonato di sodio e il sale in un'altra ciotola. Aggiungere poco a poco cucchiai di farina con il latticello, mescolando bene dopo ogni aggiunta, to make a 'dough is smooth and thick. Using a portion of ice cream
5cm in diameter, have a little 's' dough and drop it on the floor of the pan well apart to allow spreading.
Bake for 12-14 minutes until clear, firm to the touch.
Cool for 5 minutes on trays before transferring to a wire rack to cool completely.

For the icing: Sift icing sugar and cocoa powder in a mixing bowl and gradually add warm water 5-6 times until it becomes a smooth, spreadable frosting as a gloss.
Sprinkle with your decorations as you like and leave on a rack for a few minutes to solidify.

Per il ripieno: Mettere il burro in una terrina e sbattere fino a farlo diventare morbido. A poco a poco setacciare lo zucchero a velo, battendo bene dopo ogni aggiunta, e aggiungere la vaniglia. Farcire le metà di ogni disco con questa crema ottenuta e richiudere con l'altra metà come se fosse un panino.

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Whoopie pies tart jam, peach jam






















Ingredienti:

300 grammi di farina tipo “00″
125 grammi di burro
1 uovo intero + 1 egg yolk 100 grams of sugar

½ teaspoon of vanilla extract 1 pinch salt

peach jam (homemade)

Procedure:

Put all ingredients in the blender in the following order: flour, sugar , salt, butter and egg yolk plus the whole of the second egg. Then knead for 25 seconds at speed 7.
Remove the dough from the Thermomix, wrap in a towel and put it in the fridge for about 15-20 minutes.
After the rest period, take the dough from the refrigerator and begin to stretch enough to fill a mold of 26 cm.
then fill with jam you have prepared in advance and bake at 180 for about 20 min.

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Ingredients 1 kg fish
1 kg of sugar 1 bag of
pectine 1:1
1 Prepare lemon


Choose juicy peaches and ripe, you find the best! Then peel, remove the core and pesatene a kilo. Then cut the flesh into small pieces. Take a pot and put in all the fruit and pectine, stir and bring to a boil. Do
Simmer for 3 minutes and then add a pound of sugar, stir well and bring back to a boil, add a teaspoon of lemon juice and let Simmer for 4 minutes, remove with a slotted spoon as the foam that forms.
Take the test to see if the dish is too runny, put a drop of jam on a plate, keep it in the freezer 2 minutes and then turn it over, if the jam is a perfect non-drip, or continue to cook for another minute. Generally better to be a little more liquid than too hard. Put the jam into sterilized jars, close them and turn it over, let cool and then store them in the cupboard!

Painting Acrylic Bamboo

Cartonnage I LOVE!

Here I am at last, dear amiche.Avevo just want to share with you my new passion ... the cartonnage.Tempo ago a friend of mine, gave me a scrap of cardboard that her husband uses for the templates of sofas fodera.E 'a very nice board and two thicknesses diversi.Pensa you think back, I tried to make a scatola.Vi say, perfectionist and critical as they are, I made two or three daubs understand the technique before, but I must say that I was passionate parecchio.Visto that this post will be longish, make yourself comfortable and I ask you a single kindness, if you have ideas, suggestions or questions, leave a comment, I will answer as soon as possible. We begin by


indispensabile.Una base material cutting, glue PVA glue (which will be used slightly diluted), masking tape, metal ruler, pencil, fine tip, Tagliarino.



First, you cut the pieces that will make up the scatola.Le measures are subjective and usually are decided based on the embroidery that utilzzerà.Ricordatevi, which is a work of precision and that a millimeter makes differenza.Quando have mounted the two sides of the box, the length of the side remember to always increase, the thickness of cartoncino.Esempio if the side of a square box is 15 cm. two sides measured 15 cm. 15.4 the other two because the thickness of the cardboard used is 2mm.Lo same goes for the cover but increased by about 6 mm. , So that the cover remains, of course everything is more largo.Il mounted using the masking tape, trying not to create too thick, which otherwise would serve under the stoffa.Purtroppo a thinner tape, used to but I cartonnage I can not recover.




A questo punto si inizia a ricoprire con la stoffa.Anche qui una precisazione.La stoffa deve essere di buona qualità con trama piuttosto fitta e mi raccomando non esagerate con la colla




Dovete ritagliare una striscia lunga il perimetro della scatola e ricoprire tutte le parti laterali.Sul fondo della scatola tagliate con la forbice dei triangolini e ripiegate e incollate verso l'interno.







Il cartone che viene utilizzato per foderare l'interno e per i fondi delle scatole ha uno spessore più basso.Io utilizzo quello di 1 mm. ma ancora meglio è quello di recupero(interno Pantyhose, cereal box etc).
To measure the fund size in a piece of cardboard that is covered with fabric and sticks with the help of the terminals. The lid was lined.











The inside of the box and of course the inside of the lid is made by cutting piece by piece, the various sides and lined with tessuto.Le accurately measure should be taken not to leave unsightly gaps.






This is the result finale.Ho stitched on aida fabric 55 and the finished embroidery is about 13cm to 11.50 cm.Il an original embroidery design is drawn by me, and that gift that you can download here
I hope you curious to try this technique that is full of meravigliosi.Cosa projects could be better than to create a custom box for a gift, a particular object or a collection to store special memories.
a big kiss see you soon Laura

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Welcome back e. .. WINNER

Hello dear friends! We're back together!
First, thanks for the many comments you left! Appreciation are always welcome! A nice reward for what we create with passion!
But let us have left 101 comments ... ... I decided to leave also my members. As usual I used the exposure to remove the random winner of the blog candy

Fortunella is the number 74 ..... SABINA (SA) ... Write me an email with your address and I send you the in and out the door!

Here is the sequence generated

Random Sequence Generator Here is your sequence: 74


65

89 38 88


87 31 21


5 41 69

57
54
7
29
4
59
39
52
64
40
28
60
84
50
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72
24
83
101
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32
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30
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18
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1
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44
13
58
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25
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9 93 35 68


33 66 34


53 16 71
6


20 63 85


37 62 27


79 94 55


43 10 15

Timestamp: 2010 - 09/10 06:18:33 UTC

next time ... stay tuned ........... e. to leave comments!

Manu

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Sweet strawberry grape Thermomix TM31






















Ingredienti:
500 gr. di uva fragola
200 gr. di farina 00
100 gr. di zucchero semolato
150 gr. di margarina
1 bustina di lievito vanigliato
3 uova
la buccia di 1 limone
1 pizzico di sale
zucchero a velo

















Preparazione:
Lavate and pit the cherries, put them in a bowl with 1 tablespoon of sugar.
Mince the lemon peel with the remaining sugar: 10 sec. vel. 8.
Add the eggs and a pinch of salt: 30 sec. vel. 4.
Add the soft butter and flour: 2 min. vel. 5. Add yeast
: 20 sec. vel.5.
Pour the mixture into a mold of 30 cm. diameter greased and floured.
Distribuitevi over the cherries.
Bake in preheated convection oven at 180 degrees for about 20 minutes.
Let cool and sprinkle with powdered sugar.