food

Sweeeet!

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Sweeeet! ATCs

I made this set of ATCs for Marci’s ATC swap over at scrapbook.com! The category was “Sweet Treat,” and after thinking and thinking and looking at ideas on Pinterest and anywhere I could find them, I happened to come across this cupcake cut file in the Silhouette Store! After that, I knew what I would be doing! I’m also going to enter them into the Simon Says Stamp, “Anything Goes,” Wednesday Challenge!

The patterened paper for the backgrounds came from the Simon Says Stamp September Card Kit, the twine I’ve had forever, the pink in the “frosting” is Shimmerz Paste-eez “Raspberry Sherbet,” and the white “frosting” is Prima Snowflake Paste! All the other colors, except the “chocolate,” came from Tim Holtz Distress Crayons or Distress Oxides! The “chocolate” is a Bic Mark-It in “Woodsey Brown.”

I used the Distress Crayons on the bottom layer of the cupcake wrapper, and the Distress Oxides on the wrapper layer with the chevrons and the layer on the frosting with the circles cut out.

Product List:

  • Background papers are from the Simon Says Stamp September Card Kit!
  • Twine … ::shrug::
  • Shimmerz Paste-eez “Raspberry Sherbet”
  • Bic Mark-It “Woodsey Brown”
  • 140# watercolor paper
  • Prima Snowflake Paste
  • Ranger Glossy Accents
  • Tim Holtz Distress Crayons & Distress Oxides in Cracked Pistachio, Peacock Feathers, Picked Raspberry, & Seedless Preserves
  • Silhouette Cameo

My Maca Bars

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My Maca Bars (version 1.0)

This is my first maca cooking experience, and it’s still in the oven, but I needed to try and make something that was at least mildly appealing … as opposed to the other options of suffer or starve. Keep an eye out as I evolve my recipe, I’ll (hopefully) keep track of what I’m doing. (I have “Taste-test Notes” at the bottom of this post)
The original recipe is here, but I had to creatively adjust based on desperation, for starters the original calls for coconut oil, and I avoid coconut products anywhere near my palate, I’m not allergic, I just really dislike … hate … coconut. I do however have an egg allergy, so they had to go.

  • 1/2 cup organic honey
  • squirt of organic (light) agava (optional, I happen to have a super sweet tooth)
  • vanilla to taste (I’m a vanilla freak)
  • 1/2 – 1 cup organic almond flour
  • 1/2 cup organic maca powder
  • 2-3 tsps organic chia seed soaked in ~1/4 cup water

Mix it all together and bake at 350 degrees for 20 minutes in a 8″x8″ glass baking dish.

This was my (basic) train of thought when I was tweeking the original recipe. Almond flour, being made from almonds and all, will provide oil, and the water for the chia seed soak will provide the liquid the eggs would have provided. Yep, that was it, my entire train of thought, it was a short train.

…ok, it’s out of the oven, but I won’t be taste testing until tomorrow, I don’t really want an energy boost at (almost) midnight, well I don’t want to find out if maca and/or chia seeds will give me an immediate energy boost as I have read about. Basically I’m not looking to see if honey, maca, and chia will keep me up all night.

***TASTE-TEST NOTES***
v 1.0 – I tasted it, and on try #1 it’s at the edge of “too sweet” even for me (and that’s saying something!)