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Still waiting for my replacement Christmas tree lights to arrive 🙁 Also haven’t managed to find a roofer who is able to come and look at our leaky roof before the end of the year. The order of those statements will give you a sense of my priorities!! The good news is that I am having a lovely festive time, having finished work, in all sorts of other ways including churros and chocolate sauce and a gingerbread latte (I was totally over excited when it came in a snowman cup and with a mini gingerbread man!)
Today I am sharing another canvas that I have made for this week’s Sunday Stampers. The theme this week is to use crackle effects in some way. Although I often use crackle paint or medium in my projects I never think it seems to work very well for me. I must do something wrong but I’m not sure what. So, to play safe, I decided to use a stamp instead.
I’ve used a small square artists canvas and covered it with fibre paste which gives it a lovely texture. As the paste is slightly grey I gave it a coat of white acrylic paint once it had dried.
I stamped and heat embossed the crackle stamp using gold ink and powder then rubbed on a little gold gilding wax.
The star is a wooden decoration that I’ve coated with gold embossing powder. I’ve covered the hole with a tiny bow made from gold thread.
The words were printed on my computer, coloured with distress inks and then had a little gilding wax rubbed on. This doesn’t show up very well in the photograph.
I have also been doing a bit of festive baking and thought I would share one of my favourite sweet treat recipes with you. If you like a sweet/savoury combination then this is the recipe for you. It comes with a health warning as once you start eating it, it’s very difficult to stop. It’s also super easy to make. The recipe is not my own, I found it on Pinterest and you can find it here.However, I have adapted it so the measurements are in grams.
You will need:
150g small salted pretzels (I get these from Sainsbury’s down the crisps aisle)
225g brown sugar (I use a mixture of light muscavado and dark brown)
100g each of milk, dark and white chocolate (or use the combination you prefer)
- Line a large baking tray with foil (no need to grease) and lay the pretzels on it in a single layer. I’m not very particular about this as long as they are spread out.
- Switch oven on to 190C/Gas F/350F
- Place butter and sugar in a pan and place over a low heat until the butter has melted and the sugar has dissolved. Turn the heat up and let it boil gently just until it starts to thicken. Allow to bubble so it turns quite thick (about 5 mins but don’t have the heat too high)
- Pour the caramel over the pretzels as evenly as you can then place tray in the oven for 5 minutes.
- Remove from the oven – take care as it will be very hot.
- Melt the chocolate in separate bowls and use a spoon to drizzle over the pretzels. Cover with sprinkles and leave to cool.
- Once cool, place in the fridge to firm up – preferably overnight.
- Remove from the fridge and break up into pieces. It should come away from the tray really easily – you can even see through some parts if you hold it up to the light!
- Store in plastic bags in the freezer. It can be eaten directly from the freezer. People always question me on this but trust me, it works. However, if you prefer could also store in the fridge.
If you can bear to give any away this would make a lovely gift if popped in some pretty packaging!
Thanks for buzzing by.