Wednesday, January 26, 2011

Look at what my Cricut can do!!!

I am kicking myself for not purchasing my cricut before my wedding, but c'est la vie.  I have created these for a client and I LOVE the way they came out!  I decided to go into business selling the glasses and the appliques. 
(All photos are the property of mochafrugalista, please don't use them without crediting them)

Saturday, January 1, 2011

Call me the candy frugalista!!!

My entire life I always wanted to be one of "those" women.  Women who baked, kept impeccable homes, and wore heels and aprons while they cooked for their loving and doting husbands and children.  I started with Peanut Brittle which turned out bleh the first day and each time thereafter (thanks to a $3.00 candy thermometer) fantastically.  Stay tuned for the next installment where I put my own spin on a Louisiana staple: Pecan Candy (Pralines).

I borrowed this recipe from All Recipes

1 cup white sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1/4 cup water

1 cup peanuts

2 tablespoons butter, softened

1 teaspoon baking soda


1.Grease a large cookie sheet. Set aside.

2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

3.Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Mochafrugalista's Version
I use 2 cups of peanuts because I love peanuts :o).  I roast the peanuts in a low temp oven, 250 degrees, on the pan that was pregreased.  At about 200-220 degrees I put the peanuts in the boiling sugar.  I also let the candy reach slightly higher than the recommended 300 degrees, usually about 305-310 degrees.  Then I remove it from the heat and add the softened butter and baking soda.  After stirring it vigorously I put the candy mixture on the warm pan, spreading it around with the spoon.  I then pop it into the freezer until it is hardened and enjoy.  To break the candy apart, I place a napkin or towel on the candy and hit it with a hammer to break it open.


Selling my Casablanca 1831!!!

I have decided to sell my Casablanca dress for $250 OBO plus shipping.  I have not had it dry cleaned and the price is negotiable due to it needing to be cleaned. I am 5'4" and wore 2 inch heels with the dress.  It has a corset back and is a size 18.  It also has a built in french bustle.

Here is a picture of the bustle.