Don't let a little snow stop you .....

It's started and ready for your shopping pleasure.  There are more artist booths this year and we're back in the same building as last year - Yipee!!  When you enter the front entrance - turn right, around the circle of booths to your right - and I'm located on the left end row.  Come see my new products.  Have Fun!

Welcome to Sam'Studio

Sam'Studio

Journals - note cards - mini photo albums - gift enclosures - and more!

Holiday Festival of the Arts

Allied Arts' 31st Annual Juried Show and Sale

3548 Meridian Street (just south of Bellis Fair Mall)

Bellingham, Washington

November 19th thru December 24th

Open Wednesday thru Sunday 10am to 6pm

Insane....but good!

I found this recipe at Meridian Road blog site and wanted to pass it on.

What's not to love: apples, snicker bars and caramels.....YUM!

(This recipe was adapted from Emeril Lagasse's recipe)

6 medium tart apples

3/4 C coarsely chopped snickers bar

12 caramels

butter
1 C apple cider

1-1/2 T sugar

Preheat oven to 350 degrees F.

After washing the apples, carefully cut 1/2" off the tops. Use a melon baller to scoop out the core, seeds and stem. Make sure you leave the bottom intact.

Stand the apples up in a baking dish.  Make sure the cut side is up. Put some chopped up snickers bar in each apple. Pack it in tight.

Then put a caramel in each apple, followed by more snickers, another caramel and more snickers.

Once your apples are stuffed, put dots of butter on top of each.  Mix the cider and sugar and pour on top of the apples.

Bake for 30-40 minutes.  You can serve these with vanilla ice cream or whipped cream or just plain cream on them. You could also use different kinds of candy, like Heath bars or Babe Ruth bars.

YUM!

Shades of grey.....

Sorry, I can't blog right now, I'm creating another masterpiece.

(inspired by the banter on catalogliving.net)

I know it's only November 9th....

and yes, that is an elf on the blog in November.  I think that since I work in Sam'sStudio all year long creating products, stock, gifts and focused on the Allied Arts Artist Festival starting in November, I think Christmas all year long (or the looming date on the horizon).  Once I get all that is needed to fill my booth (done and done) - I start on family and friend gifts.  I make a lot of the gifts I give or at least get creative in the packaging.

Our family decided a few years ago to try and make it easy on the gift givers by each of us stating a "theme" and a $25 ceiling for gift giving.  Some themes are simple: Paris - Birds - Kitchen. Some themes are a bit harder to fill: In Your Own Hand - Self Portrait - Peace.  Once we get all the themes it's time to get creative in interrupting the theme to fit the person and think of the perfect gift.  It's been fun, surfing the Internet shops (our little town is limited in the shopping arena), making gifts and then seeing how everyone else interrupted the theme.

This year? It's all about being in the craft room (i.e., Sam'Studio) taking each name on my list and getting creative with the themes. I love crafting and finding new ideas to make and give, getting my hands in the glue pot, and trying to create a surprise. 

With that said, I'd love to be posting some really cute, simple crafty ideas to fill those stockings, packaging ideas, etc. I've found and have been making this year.  However, "the family" are the ones visiting my blog the most and then it wouldn't be a surprise on Christmas morn, if they've already seen what I came up with this year - something new - something fun. 

So even if I'm not posting some creative ideas -- just know I'm in the Studio, creating some Christmas fun. And if you visit Sam'Studio at the Allied Arts Festival this year, you won't be disappointed -- I've got some new items and reworked some of the old ideas with a brand new booth display that is just FUN!  When you come in the front door - head right and you'll find me. Hope to see you there!

It's that time of year, again -- or is it?

Fall back - gain a hour - deja vu - what will you do with that extra hour?

Apple Toffee French Toast with Apple Sauce -- Can you say "YUM!"

French Toast:

• 8 cups French bread, cut into 1 inch cubes
• 3 tart apples, peeled, chopped
• 1 (8 oz) pkg cream cheese, softened
• ¾ cup  brown sugar
• ¼ cup sugar
• ¼ cup Apple Juice
• ¾ cup milk
• 2 tsp vanilla, divided
• ½ cup English toffee bits
• 5 eggs

Apple Syrup:

• 1 cup sugar
• 2 TBSP cornstarch
• ½ tsp cinnamon
• ½ tsp nutmeg
• 2 cups* Tree Top Apple Juice
• 2 TBSP lemon juice
• 5 TBSP butter

* For thicker syrup, try reducing Apple Juice to 1 cup.

Created by Nadine M. of Mt. Healthy, OH - Tree Tops winner in the sweet category

Directions: 

Place half the bread cubes in a greased 13 x 9 inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top apple juice and 1 tsp vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes.

In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 to 45 minutes or until a knife inserted in the center comes out clean.

While baking French toast prepare syrup.
Apple Syrup:
In a medium size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top apple juice and lemon juice; heat to a boil; whisk constantly. Boil for 1 minute. Add butter. Serve over warm Apple Toffee French toast to 8 VERY lucky people.

Serving Suggestions:

Spoon warm syrup over French toast. For real decadence, dollop a spoonful of whipped cream on top.