Rice-Mushroom with Veggies Casserole recipe

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I made this for the first time tonight by combining parts of four different recipes. It came out great, and even my picky 11 year-old loved it!
Miriam

Ingredients:

2-3 cups cooked brown rice (I used 3)
2 cups fresh broccoli florets1 cup green peas (fresh or frozen)1/2 green pepper chopped½ bunch fresh basil (about 20 leaves) chopped
8 oz vegetable broth
2 chopped onions
2 garlic cloves minced
8-16 oz mushrooms
1/4 cup butter
1/4 tsp sage
1/4 tsp turmeric
1/4 tsp oregano
Salt and pepper to tasteCream sauce:1/3 cup raw cashews
1 cup water
½ cup almond milk
Instructions:
In a high-speed blender, grind the cashews by themselves first until fine; add the water and milk, and blend thoroughly. Set aside.
In a large pot, sautee onions in butter. Add garlic and mushrooms and sautee some more.
When the mushrooms look mostly cooked, add cream sauce, spices, and vegetable broth and mix. Then add rice, broccoli, peas, green pepper, and basil and mix.
Pour into large casserole dish (lined with coconut oil) and bake at 350 for 30-40 minutes.

Rice and Black Beans (Rice Cooker) recipe

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Very yummy and easy! I used all organic ingredients and vegetable broth instead of chicken broth. If using chicken broth make sure it's organic. For the rice I used brown not white. I did not use cheese, but my hubby added sour cream to his dish which worked well. I also added 1 tsp sea salt and to give it a kick for my husband I added several spices (cumin, chili powder, cayenne pepper, white pepper, and black pepper).
Miriam

Total Time:  35 mins
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4
Ingredients:1 cup uncooked rice
1 (10 ounce) can diced tomatoes with green chilies (Ro-tel)
1 (14 1/2 ounce) can chicken broth
1 (15 1/4 ounce) can black beans
1 (14 3/4 ounce) can sweet corn (optional)
1 cup cheese (optional)
Directions:
1 Drain tomatoes, black beans, corn and put in Rice Cooker.
2 Add rice, chicken broth and stir.
3 Cook until cooker stops.
4 Add cheese on top.

Read more at: http://www.food.com/recipe/rice-and-black-beans-rice-cooker-352673?oc=linkback

Risotto With Asparagus (Rice Cooker) recipe

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I used organic Millet instead of arborio rice because I like to vary the grains we use. I also did not add the cheese. I think it might need more liquid though and more salt.
My picky girls commented on how yummy it smelled as we put in the rice cooker!Miriam
prep time: 5 min
cook time: 20 min
Servings:  4
Units: US | Metric
Ingredients:
8 ounces fresh asparagus, peeled cut 1 inch bites
2 cups arborio rice
1 small yellow onion, chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 1/2 cups chicken stock
3/4 cup grated parmesan cheese
Directions:
1 Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
2 Measure out the rice and rinse with cold water well.
3 Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
4 Close lid and press cook lever down.
5 When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
6 Serve.

Read more at: http://www.food.com/recipe/risotto-with-asparagus-rice-cooker-2008-291461?oc=linkback

One Pot Pasta (rice cooker) recipe

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4 servings

INGREDIENTS
2 cups dry pasta (like penne, ziti)
2 cups liquid, (vegetable or chicken stock or water)
1 cup favorite pasta sauce, bottled pasta sauce or homemade
1/4 cup shredded parmesan or mozzarella cheese (optional)

METHOD
1 Place all the ingredients into the pot in rice cooker.
2 Close lid, press cook.
3 When the units switches to Keep Warm (approx. 18 to 20 minutes),
open lid and stir. Close lid and leave on Keep Warm setting for 5 minutes.
4 Serve hot.

12 in '12

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This year, I'm joining a host of fellow food bloggers in coming up with my 12 in '12 list-- the 12 dishes I most want to make in the next 12 months. Some of these are just a general idea, and some are specific to one particular recipe I've been dying to try.

1. Sourdough Bread
2. Nutella Swirl Bread
3. Hot Cross Buns
4. Tamales
5. Buffalo Chicken Dip
6. Ribs
7. Cherry Pie
8. Gelato
9. Jalapeno Mac & Cheese
10. Rum Cake
11. New York Cheesecake
12. Cornbread

Do you have a 12 in '12 list?

Candy Cane Frosting: Cleo Coyle

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Photo: Cleo Coyle

Over at Mystery Fanfare, I've been posting hundreds of titles of Mysteries set during the Christmas holidays. One of the latest is Cleo Coyle's Holiday Buzz. Cleo Coyle has been a guest blogger here on DyingforChocolate.com, and you know I just love when my Mystery and Chocolate worlds collide. Cleo Coyle's "holiday special" is HOLIDAY BUZZ and is available in both digital and paperback formats.

HOLIDAY BUZZ is the perfect holiday read! Mix up some Candy Cane Frosting for Cleo Coyle's Aphrodisiac Brownies and enjoy the holidays. For more fabulous recipes--and great photos-- from Cleo Coyle, go to www.coffeehousemystery.com: an internet coffeehouse for readers of Cleo Coyle's Coffehouse Mystery series, where coffee and crime are always brewing.

Postcard Photos: Cleo Coyle

Bonne Maman Chocolate-Berry Sandwich Cookies

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Photo: Bonne Maman

I love Bonne Maman preserves and jellies. Nothing quite like them for flavor--and I love the jars. I use the jars for layering 'Brownies in a Jar' and other fun gifts, as well as presenting various 'foods' on a stick. I also used several jars this year for flavored sugars. And, on my desk, I have a few jars filled with office supplies and pencils and pens. The jar is such a great shape (see end of post), I always find a use for them. They never end up in the recycling bin because I "recycle" them 'in-house'.

But loving the jar shouldn't take precedence over the taste of the Bonne Maman delicious preserves and jellies. They are truly fabulous. The Bonne Maman website has lots of great recipes using their products. You'll want to have a peek. One of my favorites is this recipe for Chocolate-Berry Sandwich Cookies. If you don't have time to make the cookies from scratch, just grab your favorite chocolate cookies, make the filling, and assemble. Perfect for the holidays!

CHOCOLATE-BERRY SANDWICH COOKIES

Ingredients

Cookies
3 cups all-purpose flour plus extra for shaping and rolling
2/3 cup natural cocoa powder, sifted
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
 1/2 teaspoon vanilla extract

Strawberry or Cherry Filling 
4 tablespoons sweet butter, room temperature
1 tablespoon confectioners’ sugar
3/4 cup Bonne Maman Strawberry Preserves or Cherry Preserves 

Directions 

Make the cookies:
In medium bowl, whisk together flour, cocoa powder, baking powder and salt.
In bowl of stand mixer fitted with paddle attachment, cream together butter and granulated sugar on medium speed until pale yellow and airy, about 5 minutes.
Add egg and vanilla and beat just until incorporated. Reduce mixer speed to low, add flour mixture and mix until evenly combined.
Turn dough onto lightly floured work surface and divide into two equal pieces. Shape each mound of dough into ball, flatten into disk, wrap in plastic wrap, and chill for at least 1 hour or overnight.

Preheat oven to 350° and line rimmed baking sheet with parchment paper.
Use rolling pin to roll one of chilled cookie dough discs into a 1/4 inch thick sheet.
Use 2 1/2 inch round cookie cutter to cut dough into circles and place them 2 inches apart on prepared baking sheet.
Bake cookies until their edges are firm and centers are slightly soft and puffed, 8 to 10 minutes.
Use metal spatula to transfer cookies to wire rack to cool completely.
Repeat with remaining cookie dough.
Cool cookies completely before filling.

Make filling: 
In bowl of stand mixer fitted with paddle attachment, beat butter and confectioners’ sugar together on medium speed until light and airy, about 5 minutes.
Turn off mixer, remove bowl from the mixer stand and stir in strawberry (or cherry) preserves.
Transfer filling to a piping bag fitted with small tube tip and pipe 1 to 2 tablespoons of the filling on the center of half of the cookies (or use spoon to scoop the filling).
Top each filling-topped half with another cookie and press down slightly to evenly distribute the filling.
Serve immediately. 

Peelabanana for Santa: Chocolate Chunk Banana Bread

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O.K. I know Bananas don't jump to mind when you think Santa and Christmas, but the United Fruit Company thinks you should. Check out this cool Retro 1967 Ad from the United Fruit Company. There's a recipe for Banana Quick Bread on the ad, but I am posting my favorite Banana Bread recipe--with Chocolate Chunks, of course. Santa can use the extra energy from the chocolate. Want to be festive? Double the recipe and bake it in a holiday bundt pan.

PEELABANANA: CHOCOLATE CHUNK BANANA BREAD

Ingredients
2 eggs lightly beaten
1 cup mashed ripe bananas
1/2 cup vegetable oil
1/4 cup milk
2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
4-5 ounces dark chocolate (70-85% cacoa) very coarsely chopped (I like them big)

Directions
Heat oven to 350ºF. Stir eggs, bananas, oil and milk until blended. Add flour, sugar, baking powder and salt; stir until just moistened. Stir in chocolate.
Pour into greased 9x5 inch loaf pan. Bake for 55 minutes or until toothpick inserted into center comes out clean. Cook in pan 10 minutes. Remove from pan to cool on wire rack.

Candy Cane Chocolate Covered Marshmallows

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Today is National Candy Cane Day, so I thought I'd make something a little different. It actually would have been easier to just dip Candy Canes in Chocolate, great for stirring in coffee or hot chocolate) or make some Candy Cane Fudge, but since I like food on a stick, I thought I'd make Candy Cane Chocolate Covered Marshmallows--the stick, of course, is a candy cane. I've made Smores on a Stick, and they turned out great, so I essentially did the same thing substituting a small candy cane for the plain stick and using crushed candy cane pieces for the graham cracker crumbs. These, didn't turn out very pretty, but they're incredibly tasty! Oh well, I learned a few things.. trial and error.

CANDY CANE CHOCOLATE COVERED MARSHMALLOWS

Directions
Melt good quality dark chocolate in a saucepan on top of another saucepan with simmering water.
Crush candy canes.. Here's the rub.. I should have left the candy cane pieces chunkier.. I kind of pulverized them.
Put a small curled candy cane in center of marshmallow.
Holding candy cane, dip marshmallow in melted chocolate.
Immediately swirl the marshmallow in crushed candy cane bits (or spoon candy cane bits over chocolate).
Put finished Candy Cane Chocolate Marshmallow on parchment lined cookie sheet. I recommend putting them flat with the candy cane straight up. I didn't do that, and as you can see, they were wobbly.
Repeat.
When you've dipped them all, put them in the refrigerator to firm up.


History of the Candy Cane from About.com:   

During the 17th century, Europeans adopted Christmas trees as part of Christmas celebrations, and they often made cookies and sugar stick candy as decorations. The first historical reference to the familiar cane shape goes back to 1670, when the choirmaster at the Cologne Cathedral in Germany, bent the sugar sticks into canes to represent a shepherd's staff. The all white candy canes were given out to children during the nativity services. This tradition of handing out candy canes during Christmas services spread throughout Europe and later to America.

The first historical reference to the candy cane being in America goes back to 1847, when German immigrant August Imgard decorated the Christmas tree in his Wooster, Ohio home with candy canes.

About fifty years later the first red-and-white striped candy canes appeared. No one knows who exactly invented the stripes, but Christmas cards prior to the year 1900 showed only all white candy canes. Christmas cards after 1900 showed illustrations of striped candy canes. Around the same time, candy-makers added peppermint and wintergreen flavors to their candy canes and those flavors then became the traditional favorites.

CHOCOLATE FRUITCAKE: National Fruitcake Day

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December 27 might seem a little late for National Fruitcake Day, but as they say, better late than never.  If you're like me, you're saying Fruitcake? Really? That over-inebriated rock hard cake with artificial fruit that gets passed around the family kind of like a white elephant gift? Well, it doesn't have to be. There are actually some wonderful recipes for Chocolate Fruitcake.

Of course, I'm all about easy, so here's an easy recipe for Chocolate Fruitcake. One caveat, you won't be able to eat this today. Fruitcake really does need time to ferment. Following is a recipe for Chocolate Fruitcake adapted froom Diana Rattray at Southern Food. This recipe originally called for candied red and green cherries, but I really don't like those. Try using dried cranberries or dried cherries or dried apricots, lots of nuts and your choice of alcohol. Want some green? Add pistachios. It's quite a versatile recipe. The original recipe didn't use booze, but what's a fruitcake without alcohol? Another recipe for Chocolate Fruitcake that I really like is David Lebovitz's Chocolate-Cherry Fruitcake.

Either way, if you like chocolate, you'll find this chocolate twist on an old holiday standard quite to your liking!

Chocolate Fruitcake

Ingredients:
1 cup sweet butter
6 ounces dark chocolate (65-75% cacao, fair-trade), chopped
1-1/2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup dried cherries, chopped
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
1-1/2 cups combination of walnuts and pecans, chopped
1/2 cup rum, whiskey, or amaretto.. (or whatever you like)

Preparation:
1. A day ahead, plump of the dried fruits by tossing in 1/2 cup of amaretto,  rum or whiskey (or whatever alcohol you like!), cover for later use in the cake.

To Make Cake:
1. Melt butter and chocolate in large heavy saucepan over low heat, stirring often. Remove from heat, and cool for 15 minutes.
2. Stir in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in chopped boozy fruits and chopped nuts. Spoon mixture into 4 greased and floured 5 x 3 x 2-inch loaf pans.
3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes
4. Poke lots of small holes in cakes with skewer. Pour 3 Tbsp liquor (see above) onto each cake. Let cool for another 10-15 minutes or so.
5. Remove from pans, and cool on wire racks.
6. Wrap in plastic and store for up to 7 days.

If you're making these Fruitcakes ahead, you can brush with more liquor every day. Don't freeze if you're adding alcohol.

German Chocolate Cracker Candy {2 ways}

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I love it when I have an event to bake for, 'cause it gives me an excuse to try out new recipes.  I had been itching to try out this German Chocolate Cracker Candy for a while ... so when it came time for our December after-school teacher get-together, I whipped this recipe out of my files to give it a go.
But, things didn't go quite as planned for this one ... and I had to give these a second go.  Fortunately, ... 

I had TWO events in the same week!  Score!! ... a second opportunity (this bake sale to benefit pediatric cancer research) to try out a tweak ... or two ... to the original recipe.
The original version of this German Chocolate Cracker Candy is reallllllly good ...  I mean, just take a look at that yummy combination of milk chocolate morsels, coconut, and pecans atop a brown sugar coated chocolate graham cracker.  You want one, don't ya?



But while the original is reallllllllly good, it's also reallllllllllllllly crunchy.  And I wasn't completely sold on this crunchiness.

So, I did what I do ... and tweaked the recipe to create a different version.  My own version.  A softer version.

And then ... then I put the two to a taste test with some of my 'testers' (aka, friends who very willingly try out my 'stuff' and give their very honest feedback).

Well, the votes on this one were an even tie.  I myself preferred the softer version, as did a few of my taste testers.  But an equal number preferred the crunchy version.  Which version one prefers, I guess, is simply a matter of texture preference.

Regardless of the version ... crunchy ... or softer ... the taste is fabulous.  And this stuff makes a super holiday give-away treat.

It's pretty easy to make, too.  Bonus.

Start by lining a rimmed baking sheet with sheets of chocolate graham crackers.


Then put some butter and brown sugar together in a saucepan ...


... and heat it up until it's all nice and melty and smooth.


Pour the brown sugar 'stuff' all over the graham crackers and bake 'em.

{Ummmm, I had a little oven 'incident' ...yes, that's what we'll call it ... 'cause we certainly wouldn't want to call it a 'fire' ... while baking mine.  So, note to self ... when lining your baking sheet with parchment paper and baking with a gas oven, don't let the parchment over hang the pan by much.  'Cause ...


... you may just have an 'incident.'  That kinda resembles a fire.  And maybe, just maybe, creates a tad bit of smokiness in your kitchen.  And some really hard, black sugar stuff.  Maybe.}


Finally, sprinkle the graham crackers with chocolate, coconut, and pecans ... all the yummy flavors of German Chocolate Cake {or cupcakes or cookies}.


Cool, and then break the graham crackers into pieces.  And there you have it! - German Chocolate Cracker Candy!  Whichever way you prefer it ... crunchy or soft{er} ... it's super yum.


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German Chocolate Cracker Candy {Crunchy Version}
Source:  Adapted from Christmas with Southern Living 2011

2 sleeves chocolate graham crackers (18 whole graham crackers)
2 c. light brown sugar
1 c. butter
2 (4 oz. each) sweet baking chocolate bars, chopped (I used Ghiradelli semi-sweet baking bars)*
2/3 c. milk chocolate chips
3/4 c. coarsely chopped pecans
1 c. shredded coconut

Line a 15x10" rimmed baking sheet with parchment paper or aluminum foil; lightly spray with non-stick cooking spray.   Lay graham crackers on prepared pan so the edges are touching or slightly overlapping.

Heat brown sugar and butter together in a saucepan over medium heat, stirring constantly, until melted and smooth, approximately 5 minutes.  Pour brown sugar mixture over graham crackers.

Bake at 350 degrees for 15 minutes; reduce oven to 325 degrees and continue to bake graham crackers for 10 more minutes.

Remove pan from oven and sprinkle graham crackers evenly with the chopped chocolate bars and milk chocolate chips.  Let stand 10 minutes; gently spread chocolate over graham crackers.  Sprinkle with chopped pecans and coconut, pressing pecans and coconut down gently into the chocolate.  Chill for 20 or 30 minutes until hardened.  Break graham crackers into pieces.  Store in an airtight container.

*Though I didn't try it, I think you could substitute about 1 1/2 c. semi-sweet chocolate chips.

Enjoy!




German Chocolate Cracker Candy {Softer Version}
Source:  A Tracey original, inspired by Christmas with Southern Living 2011 and S'more Pralines

2 sleeves chocolate graham crackers (18 whole graham crackers)
1 c. light brown sugar
1 c. butter
1 1/2 c. milk chocolate chips
3/4 c. chopped pecans
1 c. shredded coconut


Line a 15x10" rimmed baking sheet with parchment paper or aluminum foil; lightly spray with non-stick cooking spray.  Lay graham crackers on prepared pan so the edges are touching or slightly overlapping.
Melt butter and brown sugar together in a medium saucepan over medium heat, stirring constantly, until mixture just begins to boil (about 4-6 minutes total time).  Remove from heat and pour evenly over graham crackers.  Bake at 350 degrees for about 5-6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle milk chocolate chips, chopped pecans, and shredded coconut evenly over the graham crackers.  Return to oven and bake for an additional 2-3 minutes.
Chill for 20 or 30 minutes until hardened.  Break graham crackers into pieces.  Store in an airtight container.
Enjoy!



This post is linked with Thursday's Treasures.

Candice's Roll-Out Vegan Oatmeal Cookies

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This recipe is from Candice, one of the winners of the Vegan Lunch Box Contest. These healthy cookies contain powdered soy milk (available at health food stores), rolled oats, wholewheat flour, wheat germ, almonds, and flax seeds. "They aren't very sweet," Candice says. "I mostly make them to have a fun activity to do with my 3 1/2 year old son."

Thanks for sharing it with us, too, Candice!

makes 5-6 dozen cookies (or 4 if you use big shapes)

1 cup vegetable oil
1 cup brown sugar
1 2/3 cup rolled oats
1/3 cup mixture of the following: flax seeds, sesame seeds, sunflower seeds, and almond slivers (I actually pre-mix a container of this along with rolled oats that I use in all kind of recipes involving oatmeal. When I make these cookies, I do 1 cup of regular rolled oats and 1 cup of my special "medley")
1 cup powdered soy milk
½ cup water
2 ¼ - 2 ½ wheat flour (finely ground)
3 tsp baking powder
1 tsp salt

Preheat oven to 325º.

Cream together vegetable oil and brown sugar. Add the oats, seed-nut mixture, powdered soy milk, and water, and beat well.

Sift together the flour, baking powder, and salt. Fold into creamed mixture and mix well. You are supposed to chill the dough but I don't have any trouble working with it immediately.

Sprinkle flour on a surface and roll out the dough (since this is a vegan recipe, and therefore not dangerous to eat raw, the whole reason I adapted this recipe was so that my almost 4-year-old son could help me roll it out and use cookie cutters. He is always dying to help me do things in the kitchen! Using the sifter is fun, too!)

Cut out shapes from rolled dough (about 1/4 inch thick) and place on baking sheets. Put the sheets in the oven as soon as they are filled. Bake about 10-15 minutes.

Vintage Brownie 'Cresta' Camera

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Hello Friends, I'm so excited to share with you some photos today of my newest edition to my camera collection. Isn't it a sweetheart. I volunteer at the charity shop and was talking about how I love cameras and this one came in. As they knew how much I loved them they saved it especially for me, it was a bargain!As you can see I love it!It's a vintage Brownie 'Cresta' camera by kodak which comes with a very rare flash light! I was in amazement when I saw it. I even got some film to use in the camera, I'm so excited.On another note I have recently been asked if I will start blogging photo tips.So I would like to hear from you what photography tips you would like me to blog about. It could be- Tips on how to take better portrait pictures of people-Inspiration for photo shoots- My favourite Picture editing sites / software-My camera collection- Basic tips on taking pictures- Tips on being creative with props / making props
I have lots of ideas already on how to use light, space and lade-da, but I would love to hear from you! It can be anything to do with photography, cameras and the more the better!Anyway sorry this was a short post, but tomorrow I have a sweet tutorial to share with you! Much Love, Becky ox.{Credit to my mum for taking these photos of me}

Sketchbook: Night Owl' & Button Designs

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          Recently in my sketchbook I've been doing drawings of animals, such as owls and         rabbits with a naive look and interesting characterisations. I love owls and gave them feathers for wings and had fun adding character to them. I hope you like them as much as I do.        I drew a quick sketch of a camera inspired by my Brownie 'Cresta' camera and the sketch below was inspired by my little bunny snowbell we used to have.         These pictures are some of the pages and ideas / designs for my ceramic buttons for when I was doing my coursework. As I've moved schools I no longer do ceramics which was one of the subjects I loved most and was doing a course in. You can see, here, here and here about my ceramics and finished outcomes + tutorial.  I explored, patterns textures, shapes, techniques when doing ceramics and it was great fun. Never mind, one day I will do it again. Much Love, Becky ox.

I've Moved To A New Blog

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Hey guys I've moved! It's sad to leave this blog but I looking forward to starting a new one called A Dainty Fawn Blog. Thanks for all your support, comments and thank you to my lovely followers. I haven't blogged on my new blog yet but I shall in a couple of days, I already have some cool posts lined up.I will leave this blog up for anyone who wants to look at it but here is the link to my new blog:  http://adaintyfawn.blogspot.co.uk Thank you, I have learnt a lot and have experienced a lot with this blog and I've hoped you've enjoyed it! :)Bye my Yellow Buttercups, Becs x

Rude Mom's 10K Fan Celebration Giveaway

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I'm so excited to be able to bring all of my loyal readers another wonderful giveaway event!! 
Welcome to the Celebration!! Hosted by Rude Mom and Sponsored by Rude Mom & Countrytrail Soy CandlesThanks to our Co-Host's:Aunt Maggie Rocks, Simply Sherryl, and Creation of Miracles
This giveaway also would not be possible without these wonderful hosts:
Coupon Crazy Sisters, Beauty Brite, Simply Southern Couponers, and Stay a Stay at Home Mom.
Please take the time to visit them all.
Rude Mom is so ecstatic about hitting 10,000 fans on Facebook and she is having a HUGE giveaway to show her fans how much she appreciates them all!!
There will be 4 winners!!
~Grand Prize~$100 Paypal CashSponsored by Rude Mom
~3-Second Place Prizes~2-16 oz Countrytrail Soy Candles w/Heart Shaped DipperSponsored by Countrytrail Soy CandlesThe giveaway will run from December 16th at 12:01am to January 6th at 11:59pm.Grand Prize Prize Open Worldwide and Second Place Prizes Open to U.S. Residents Only, ages 18+.To enter please use the Rafflecopter form belowand make sure to read Rafflecopter rules. 
Best of luck to all who enter!!
a Rafflecopter giveaway
Disclosure: Rude Mom and Countrytrail Soy Candles will be responsible for prize shipment. Mom Is Blessed is not liable for shipment.Pin It Now!

Sketchbook Friday: The Old Wooden Boat

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Hello friends, today is Sketchbook Friday and I want to share with you today some recent scrapbook pages I created in my little book. These photos are of from an old holiday in Norfolk.On this page I used a picture which I love of an old wooden boat which seems to be neglected. I used masking tape to paint red stripes for the background and stuck on strips of music note paper, I love things that are simple yet looks so sweet.On this page I chose a picture of flowers as I love flowers and I wanted to represent spring and prettiness on this page. I used strips of coloured stripes, owl and music note paper to decorate the background, as well as part of a doily to add daintiness to the page. The text says 'I wish I could smell the lovely scent of you flowers' and that is because I've never been able to smell, so I wish this. I decorated the scrapbook pages with chipboard arrows, sticky badges, sticky lace, letter stickers, patterned paper. I also cut out a heart and layered it with a paper doily and used old coco cola tops to decorate the page.I also used a ladybird stamp which I think is cute to stamp the pages. I hope you've like my sketchbook Friday and if you have any ideas or techniques on ways to scrapbook I would love to know and try it out! Have a lovely weekend! Much love, Becky ox