Tuesday, October 14, 2008

Lots of Crafting Going On

We are obsessed! We will show you a few things we've been creating. It's been fun! Jeb is quite annoyed with us for neglecting him though. :( Poor pup!!

I just finished some jewelry to put in our Etsy shop Pretty Wit.

I thought that the color scheme was very romantic on this one.

This one sold on Friday!

If you are so inclined, go take a look!


Carla said...

Beautiful jewelry! And what a cute puppy!!

SisterlyLove said...

Thanks so much! he's not exactly a puppy but we call him one because he still acts like a puppy. :)

SisterlyLove said...

He's a "Wonkey" dog in that picture! hee hee!
Loves n stuff. aimee

Carla said...

It is so great that you have been to Canada! Were you here during summer or winter (or fall and spring)? And which provinces have you been to?

Below I have copy and pasted the pumpkin cheesecake recipe that you wanted :). My mom also posted the recipe on her blog though (aikona.blogspot.com).

Pumpkin Cheesecake


2 cups gingersnap cookie crumbs (about 32)
1/3 cup butter, melted


4 packages (8oz each) cream cheese, softened

1.5 cups sugar

4 eggs

1 cup canned pumpkin (not pumpkin pie mix)

1.5 teaspoon ginger

1 teaspoon cinnamon

0.5 teaspoon ground nutmeg

1.Heat oven to 300F. Grease a 9-inch springform pan, place on cookie sheet to catch drips. Mix cookie crumbs and butter and press in bottom and 1 inch up side of pan. Bake 8-10 minutes or until set. Cool 5 minutes.

2.Beat cream cheese in a large bowl until just smooth and creamy. Gradually beat in sugar and then beat in eggs one by one. Spoon 3 cups of the cream cheese mixture into pan and spread evenly.

3.Stir pumpkin and spices into remaining mixture and spoon over white mixture in pan.

4.Bake 1.5 hours, turn oven off and leave cake in oven for another 30 minutes. Remove from oven and place on cooling rack. Do not release side of pan but run a knife around the edge to loosen cake. Cool another 30 minutes, cover loosely and refrigerate at least 6 hours ( I had it in the fridge for only about 1.5 hours and it tasted good) but not more than 24 hours.

5.Remove from fridge and run knife along edge to loosen again, remove side and place cake on serving plate. (Store covered in fridge) We decorated the cake with whipped cream and butterscotch chips and caramel chips.

6.16 servings

SisterlyLove said...

I was in Victoria once in May and another time in September. Beautiful both times. :) I would love to see other parts of Canada as well. Loved it there. Saw the Buchardt gardens in May. Gorgeous!! I recently read an article about Quebec. I would love to go there and also P.E.I.

Thanks so much for the cheese cake recipe!! I can't wait to make it. :)