Playing around with the "macro" setting on the camera while taking pictures of the infamous orchid (you'd think it was a second lover of mine!) the setting takes pretty crisp pictures. These blooms popped open a couple of days ago- I think Sunday...Aren't they prrreeettyy?
Here's a sneek-peek of the "Sam Flores" artist collection of magnets I'm working on- I still have a few more to finish up. Going to sell them as a set. I came up with another creative way to sell the collections I make saving you the crazy expenditure of the silver tin (although very cool- & I'll continue to sell for a higher end look)
O.k. the dessert recipes I mentioned earlier:
Cranberry- Shortbread Bliss Bars
1 1/2 stick unslated butter, cut into 1/2" cubes
2 cups all-purpose flour
1/2 teaspoon salt
1 cup plus 2 tablespoons granulated organic cane sugar (divided)
3 cups fresh cranberries (3/4pound)
1/4 H20 (I substituted apple-juice for the h20)
couple dashes of vanilla extract or almond oil- my addition to the crust part!
1. Preheat oven to 350 (I use convection setting)
2. Line 9 inch square pan with foil by criss crossing the foil with overlapping foil on each opposing side. 3. Butter the foil. 4.Blend butter, flour salt and 1/2 cup sugar in a food processor until mixture clumps together *insert*couple dashes of vanilla extract or almond oil- my addition to the crust part!*
5. Press into the bottom of the foil lined pan.
6. Bake until pale golden & sides begin to pull away from the pan approximately 25-30 minutes (depending on your oven)
7. While crust is baking cook cranberries & h2o (or apple juice) on the stove medium/high heat mixing in the remainder of the sugar 2/3 cup. Stir occasionally over heat until berries begin to burst. About 6-8 minutes
8. Pour Cranberry mixture over the crust in the pan and bake again @ 350 for another 25 minutes.
9. Cool and cut into even squares. Sprinkle with confectioners sugar both after cooling and again right before serving- as it quickly seeps into the cranberries becoming invisible! :)
Pumpkin Cheescake Pecan-Nutty Bars!
1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces)
3/4 cup old-fashioned oats
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
Note* Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. *Do ahead Can be made 2 days ahead. Keep chilled.*Cut into squares just before serving.