Paper
flowers bloomed at Poh's Make and Take in May. Using a beautiful
variety of papers and diecut punches, we crafted these darling flowers.
They can be applied to cards, scrap booking or our project... canning
jars.
In
the application of a jar topper, Poh also added a darling kitchen towel
and ribbon to make this gift a very special presentation. In addition
to the paper flowers, Poh found some chalkboard contact paper and we
used die cut punch to make canning jar labels ~ so cute! The special
touch here is to dust up the paper with chalk and wipe it off for a more
rustic look.
Poh
provided us with darling little containers to create a kit of our made
items to take home and have ready on our crafting benches.
After
a morning of punching paper, Poh served a beautiful lunch of Chicken,
Farrow Salad, homemade strawberry lemonade, and a beautiful chocolate
chip meringue dessert!
Poh hosted a wonderful morning of crafting cupcake stands and matching card and envelope sets!The cupcake stands were based on a model seen at the local paper store. We experimented with the pedestal shape, table top shape, and tablecloth or skirt additions... a bit like playing paper dolls!
Our finished projects together!
Once we completed the darling cupcake holders we moved onto designing matching card and envelope sets. Cards are a favorite session for the Make and Take Gals. We stock up our collections and each time make a fun and unique pattern. Poh bumped up the elegance factor with a lined envelope, which was so fun to create as we fussy cut paper to showcase just the right design!
We each created 25 unique cards to take home!Time for lunch!
Poh created a beautiful lunch of turkey burgers, three bean salad, and of course, cupcakes! Not just any cupcakes, but rosewater infused pound cake cupcakes with vanilla rosewater frosting. At each place setting was a small spice jar filled with dried bay leafs from her garden and we each took home an heirloom tomato start... wonderful!
Recipes
Garden Three-Bean Salad with Fresh French Dressing
1 cup canned white beans(cannellini) thoroughly rinsed and drained
1 cup radishes,quartered or sliced
Freshly ground black pepper
1 recipe Fresh French Dressing
1. In microwave-safe bowl combine green beans with1/4cup water and 1 tsp salt. Toss to distribute salt among beans. Micro cook, uncovered, on 100% power(high) for 3 to5 minutes or until tender. Set aside and allow to cool.
2. Place salad greens in a large salad bowl; add green beans,edamame,white beans and radishes. Add about half the dressing. Sprinkle with pepper and toss gently. Pass the remaining. Makes 8 servings.
Fresh French Dressing
In the blender combine 2 medium tomatoes,halved and seeded; 1/4 cup olive oil; 2 to 3Tbsp red wine vinegar; 2Tbsp tomato paste; 1Tbsp snipped fresh tarragon and 2 tsp Dijon mustard. Cover and process until thoroughly blended. Season to taste with salt and pepper.
Tomatoes vary in juiciness; if dressing is too thin, blend in additional tomato paste,1 tsp at a time. Refrigerate until serving time.
Recipe from Better Homes and Garden June 2011
Strawberry-rose cupcakes
Makes 16
1cup butter, at room temperature
11/4 cups sugar
3 large eggs
1tsp. Vanilla extract
3/4cup buttermilk
21/2 cups flour
3/4tsp baking powder
1/4tsp baking soda
1/4tsp salt
1/3cup strawberry jam
11/2 to2tsp rose water
Cream cheese-rose frosting
21/2cups small rose petals(organically grown) for garnish
1. Preheat oven to 325 degree. Line 16 muffin cups with liners. Beat butter and sugar with a stand mixer until creamy. Add eggs,vanilla and buttermilk; beat until well blended.
2. Whisk together flour,baking powder,baking soda and salt in a bowl. Gradually beat into butter mixture until well blended.
3. Whisk together jam and rose water to taste in a small bowl. Spread 2 heaping tbs batter in each liner. Top with 1 tsp jam mixture, then another 2 tbsp batter, carefully spreading it to cover jam.
4. Bake cupcakes until a toothpick inserted toward the edge comes out clean, 25 to27 minutes. Let cool in pans 5 mins, then transfer to racks to cool completely. Spread with frosting and decorate with rose petals.
Cream-cheese-rose Frosting
In a bowl with a mixer, 4 oz cream-cheese and 1/4cup butter( both at room temperature) with11/2 to 2tsp rose water,1/4tsp vanilla extract and 21/2 cups powdered sugar until smooth.
From Sunset magazine
Gourmet Turkey Burgers
1 lb ground turkey
3oz sun dried tomatoes (not in oil)
3-4 oz flavored feta cheese (such as garlic & herb or basil & tomato)
1/2 medium onion
1 egg
Combine all ingredients and shape into patties. Grill or pan fry. Makes 4 - 6 burgers.
Templates
Feel free to enlarge these to make your own cupcake stands and envelope liners at home!
Cupcake Stand Template
Envelope Liner Template
Thank you Poh for a fun morning of friendship and fun! ~ MJ
Friday was another fun and barely successful Make and Take. This gathering was at my house and the projects were Autumn Trail Mix and Homemade cards. Marci, a past member was able to join in the fun and catch us up on all she has been doing.
We started with shaking up our trail mix with candy corn to add a little color and surprise. I adapted the recipe from Martha Stewart.
Autumn Trail Mix
1 cup roasted pumpkin seeds
1/2 cup roasted almonds
1/4 cup dried blueberries
1/2 cup dried cranberries
1/4 cup candy corn
1/2 unsweetened flake coconut
1/4 cup sunflowerseeds
Mix it all together and fill glass jars. Secure lids and decorate with fall embellishments!
We also revisited a M&T that Jean offered a few months ago on card making. We each needed new supplies and wanted to create some gift sets for the holidays. This almost didn't happen when my paper cutter decided it was finished with performing...Jean saved the day by retrieving her industrial cutter and we produced quite a little stash!
For lunch I made a traditional Peruvian dish called Carapulcra with rice and Butternut squash soup. We enjoyed pumpkin pie and caramel dipped pear and apple for dessert...yummers! My favorite little fall twist was a batch of Hot Vanilla Apple Cider. This was also an adaption from Martha Stewart.
Vanilla Apple Cider
1 Gallon fresh apple cider
2 whole nutmeg
1 vanilla bean, split and scrapped
2 tblsp of brown sugar
Bourbon is optional
Place all ingredients in pot over medium heat. Bring to boil and sift hot cider into mugs and set nuts and bean aside.
