Coming Soon to the Shop


This summer has been filled with travel, gift-making and lots of extra activities and all day adventures. And the shop has been very quiet with few new additions, due to a lack of time to create. I think this is the last gift-making for awhile, (except for some Christmas items, perhaps).

So here’s a preview of the adorableness you may spot showing up in the shop soon!!!!


Such sweetness!


Work in progress!


Who wouldn’t LOVE this at ANY age????!!!!

Recipe Exchange: English Toffee


Are you ready for another recipe? I keep getting asked for this recipe, so what better time to share than on an Old Fashioned Recipe Exchange Tuesday?! I’m linking up with Little House on the Prairie Living once again with a recipe for skrumptious ENGLISH TOFFEE. If you’ve never made your own, you’re in for a treat. It’s easy to make your own! It does take some time, stirring and babysitting though, but WELL WORTH it! Yum!

You’ll notice in the photo that this is the batch I put the chocolate on too soon and it created concaves. Aaargh!  I shouldn’t have hurried it, so don’t do that! : > Even still, it is so, so yummy!


English Toffee

1/2 cup chopped toasted almonds or pecans (for bottom layer)
1 cup butter (salted)
1 cup sugar
1 T light corn syrup
3 T water
3/4 cup semisweet chocolate chips
1/2 cup chopped toasted almonds or pecans (for top layer)

Line a cookie sheet with tinfoil and sprinkle 1/2 cup of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Let stand 5 minutes or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 1 1/2 pounds.

The ingredients:


It starts out pretty liquidy.


Starting to thicken up.


Poured out on the cookie sheet.



Spreading the chocolate chips.



The finished product sans nuts.


I found this recipe at The Idea Room!

Happy Cooking!!

Post image for Old Fashioned Recipe Exchange 1/8



Feminine Adventures

And everything at the SHOP is 15% OFF for the month of January!!! Coupon Code: 15OFFJAN


31 Days of Heart and Home: Inspiration, Blessings and God’s Goodness







Do you see these new pens I bought on clearance for 50c at Staples? LOVE, LOVE, LOVE!! I instantly thought of using them at craft boutiques. But then I kept glancing at them all evening, and thought, “I could use those for brainstorming sessions, and any Truly Skrumptious work really, because they are SO inspiring!! They make me SMILE! :>











So I’m going to use them in any way I can to bring a smile to my face and others, and to inspire me in many ways! I do always love these 2 colors together too, even though I’m not really a blue person. But there’s just something about this shade of blue paired with white that makes me swoon!








Do you have color combinations that make you swoon?


Here’s how God is speaking to my heart today:



Jeremiah 31:14 “And my people shall be satisfied with my goodness, saith the Lord.”


“Taking time to think about the blessings God has given us can help redirect our thoughts and help us prioritize. Each new day is one of God’s special gifts.” Wanda Brunstetter






Have you seen my Etsy shop yet?