christmas cards

I decided to use the same Christmas card display as last year...

because I LOVE it.  

Simple embroidery hoops with fabric, string, and twine. 

hunt and cut - 2011

My FAVORITE Montana tradition is cutting down my Christmas tree

(my California trees were usually purchased at Target).

We call this wonderful day

"Hunt and Cut"

and this year I made a special treat for the event....

candy melt pretzel trees on coconut cupcakes!

Here's how I did it...

Gather all supplies- pretzel sticks, Candy Melts, a small zip-lock, and cupcakes.  

1. Prepare the Candy Melts according to the directions and place it in a small zip-lock bag.
Then, cut the tip off the corner of the bag (better to start with a small snip and make it bigger if needed).

2. Make a small strip of candy melts on wax paper (a little over half the length of the pretzel).

3. Place a pretzel rod on top of the candy melt strip. 

4. Starting at the top of the pretzel lightly squeeze the bag and create "branches".

5. Cross over the pretzel to the other side and....

6. Create "branches" on the other side.

7. Let the trees dry.

8. Place tree in a cupcake (I made coconut cupcakes to look like snow) and TA-DA!!

A forest of trees!

These would also be fun to decorate with sprinkles and other colors of Candy Melts.

I kept them all natural... just like the tree I chopped!

This year (2013) I put them on brownies. 

Check them out here- hunt and cut 2013. 

sugared cranberries

These SUGARED CRANBERRIES have become one of my FAVORITE holiday treats. 

They are tart, sweet and fun to eat.

Yes, FUN to eat! They make a POP in your mouth when you bite them. 

I found the recipe on myrecipies.com, but have modified it little. 

Sugared Cranberries 

Ingredients

• 2 cups granulated sugar 
• 2 cups water 
• 2 cups fresh cranberries (I use 1 bag, 12 ounces, I think)
• 3/4 cup superfine sugar or less (I've used superfine ((pictured)) or regular sugar)

1. Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. I place a smaller bowl on top of the plastic wrap to help fully submerge the cranberries. I don't put the bowl in the fridge right away, I let it cool even more and then place in refrigerator.
2. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Spread sugared cranberries in a single layer on a baking sheet and sprinkle the superfine sugar on top. I use my hand to roll them all around in the sugar and try to space them out a little. Let stand at room temperature 1 hour or until dry (it usually takes a while).  Shake the baking sheet a few times to make sure all sides are drying and rolled in sugar. I probably shake mine 4-5 times. 
3. Store in an airtight container in a cool place for up to a week.
4. These have become a HUGE hit with my friends and make for great hostess gifts, party favors, or gifts. Enjoy!

french toast brunch

Meet Elisha.....

She is one of my DEAREST friends here in Montana,
so when her birthday was approaching I knew I wanted to do something special.
My friend Sara and I decided we should have a "French Toast Brunch" because
Elisha LOVES french toast and it's one of her birthday traditions.


The wonderful and talented Kelli Trontel took GORGEOUS pictures for us.

This is one of my favorite parties I've done....

We decided to gut my living room and turn it into a dinning room.
I made a simple doily garland and hung it over the table.
and printed Happy Birthday banner from Ruffled and strung it in the window.
For the tablecloth I placed random fabrics on top of a white tablecloth to form runners.

The place settings consisted of layered paper plates/napkin and oranges with a name tag.
We also made one of a kind mustache cups simply by purchasing glasses at the thrift store
and painting them with glass paint.
Coffee pots were placed on the table and used for vases.

For brunch we ate... french toast!
Sara made french toast dippers and bacon.

Homemade syrups.... AMAZING!


Plenty of toppings.

Mini doughnuts.

Chocolate covered bacon... don't knock it, till you've tried it. YUM.

"Eggs & Bacon"
Pretzel sticks with melted white chocolate and a yellow m&m.

Coffee.

For party favors I made french toast cupcakes with maple frosting topped with "bacon & eggs".

They were placed in a craft box and tied with twine. 

As usual it was a wonderful time with wonderful friends. 

All photos by Kelli Trontel Photography