Thursday, May 15

Suit and tie Card

I found a great template on Ribbon Girl Blog. For this cute suit and tie card. 
I re-sized it for a trendy square card and used Stampin' up's Well Scripted set for the sentiment.
You can find the original template as well as a svg file for digital cutters here>

Thursday, January 2

Recipe: Paleo Classic or Mint Nanaimo bars

  • 1 cup pecan pieces
  • 1 cup Almond or cashews pieces
  •  ½ cup coconut sugar or sweetener of choice
  • 1 cup shredded coconut
  • 8 tbsp cocoa
  • 1/2 cup coconut oil (melted)

Starting with the: pecans, almond/cashews, in the blender. Chop them us until you have a nice crumbly consistency. Mix all the dry ingredients together. Mix in the melted coconut oil with a fork. Press this mixture in a parchment lined 7X12 pan. Put this in the freezer while you work on the middle layer

For the middle cream layer:

  • 2 ripe avocado
  • ½ cup coconut oil
  • splash of lime (to keep the avocado from browning)
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 Tablespoons coconut sugar
  • For classic flavor add 1 teaspoon Maple Syrup. OR
  • For Mint flavor add1 teaspoon peppermint extract
Mash it all together and blend with hand mixer or food processor until smooth and creamy. Taste and see if you want to add more mint or syrup. Put this in the freezer while you work on the top layer
For the chocolate layer:
  • ½  cup cocoa powder
  • ½  cup coconut oil
  • 2 Tablespoons agave syrup or maple
  • 2 Tablespoons coconut sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • For classic flavor add pinch of both cayenne pepper and chilli powder. OR
  • For Mint flavor add ½ teaspoon peppermint extract
Melt everything together in a double boiler on low heat; stir well, until fully blended. The consistence will be like a thin sauce. Pour over the bars, smoothing with a off-set spatula. Return to Freezer.
The finally!  Freeze for one hour, before serving. Score the bars before cutting. Serve chilled. (they melt quickly) 
Thanks Steph for the inspiration to create these yummy treats!
Happy Krafting, Shaz

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Monday, March 25

Easter Teacher gift (pinterest Mash-up)

I saw this great idea on Pinterest for a teacher appreciation gift with EOS lip balm and I also saw some sweet free printable tags. So thought... What about a Pinterest Mash-UP!?!  I printed that tags and added them to the EOS lip balm packages. The EOS colours are perfect for a spring project.
Handmade by Shaz
Here are the two great Pins that spurred this mash-up.  Idea for to use the EOS lip balm as eggs here. The adorable printable tags here

Happy Krafting, Shaz

Keep up to date with my shenanigans by following me on: FACBOOK ... TWITTER and  PINTEREST.

Saturday, December 22

Chocolate Cupcakes {Gf, Cf, Sf &Nf}

Chocolate cupcakes with cinnamon topping {Gf, Cf, Sf &Nf}

 Gluten-free, Dairy-free, Sugar-free Nut-free Cupcakes
Preheat oven to 350 degrees Celsius.
2 cup Gluten free flour
(1/2 cup of each: corn, tapioca, brown,white rice )
2/3 cup organic coconut palm sugar 
20-30 drops of Stevia liquid
1 teaspoon baking powder
1 teaspoon baking soda 
1 teaspoon xanthan gum
½ cup warm soy milk
2 large egg
5 tablespoons light olive oil 
2 tablespoon pure vanilla extract 
2 tablespoon unsweetened cocoa powder
1/4 teaspoon vinegar or lemon juice
1cup water at your discretion
  1. Whisk the dry ingredients together and set aside.
  2. Using a hand mixer combine the wet ingredients in a large bowl.
  3. Add the whisked dry ingredients to the large bowl of wet mixture.
  4. Beat on a low setting until batter is thick and smooth. If the batter is too thick it will climb the beaters. Slowly add water to loosen the batter.
  5. Scoop batter into lined muffin tray and bake for 10-15 minutes for fluffy sweet sugar, Gluten and Dairy-free Cupcakes.

The Basic Topping
2 table spoons of coconut oil
½ cup of powdered coconut palm sugar: To powder the sugar you place one cup of coconut palm sugar and 2 table spoons corn starch in the blender and blend.
10 drops of Stevia liquid
The cream of one can of coconut milk. To separate the cream, in a can of coconut milk: Place the can of coconut milk in the freezer for one hour. The cream will solidify at the top of the can.
2 table spoons of tapioca flour
1.       Cream the coconut oil and coconut palm sugar adding the stevia drops
2.       Mix in the coconut cream, until the mixture is smooth and light.
3.       Slowly beat in the tapioca flour to thicken the topping.
Variation: add a dash of cinnamon with the tapioca flour.