Totally Heidi Lynn

Father’s Day Cards

Hey All! I was lucky to get to do some Father’s Day cards with Bazzill and Taylored Expressions. Check it out… http://bazzillbasics.com PLUS there is a GIVE away…wahoo!

Heidi Lynn

Totally Pages May

Here they are friends! Totally Pages for Next Wednesday May 8th! Sign up online and get 10% off! http://scrapbooks-etc.com + I will will be making a new recipe Chunky Monkey Banana Cream Pie. It is absolutely spectacular!

Heidi Lynn

Here’s Your Sign Summer!

Here are the 2 boards for my Here’s Your Sign May 30th. Choose 4th of July or Summer or BOTH! If you sign up at http://scrapbooks-etc.com you can receive 10% off the class!

The board, print work and all embellishments are included in the class fee.

Please Bring:

Paper Trimmer

3D foam square or dots

Glue Dots

A very strong double sided tape (Bazzill Marathon Runner, Scotch Tape gun, Tacky Tape)

Tim Holtz Distress Ink Antique Linen

Heidi Lynn

For my friend Linda

I have been very neglectful of this website. hopefully I can redeem myself. Here are couple recipes from recent classes that I have promised to put up. Better late then never right?

Brown Butter Cookies
Author: Monique
Recipe type: Cookies, Dessert
Serves: 24 cookies
Ingredients
•    2 1/2 cups all purpose flour
•    1 teaspoon baking soda
•    2 teaspoons cream of tartar
•    1/2 teaspoon cinnamon
•    ¼ teaspoon of salt
•    2 sticks (1 cup) unsalted butter
•    1¼ cup packed dark brown sugar
•    1/2 cup granulated sugar
•    1 large egg plus 1 egg yolk
•    1 teaspoons vanilla extract
•    1 tablespoon plain greek yogurt
•    For rolling mixture:
•    1/4 cup sugar
•    2 teaspoons cinnamon
Instructions
1.    Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2.    With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
3.    Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
4.    Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
5.    Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

 

 

Twinkie Cupcakes
*Twinkie filling adapted from Andie’s recipe at Can You Stay For Dinner
1 box yellow cake mix, plus ingredients on back of box

1 small box sugar free/fat free instant French vanilla pudding mix

1 jar (7 oz) marshmallow fluff

1/2 cup butter
1/3 cup powdered sugar

1/2 tsp vanilla extract

1/4 tsp salt

2 teaspoons very hot water

Marshmallow Buttercream (recipe & ingredients follow)
1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream
1 jar (7 oz) marshmallow fluff

2 sticks butter, softened

1 tsp vanilla extract

About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.

 

 

Heidi Lynn

Totally Pages March

Better late then never! Here are the pages for tonight! There is still a couple spots left! Come join me! And if you can’t make it sign up for a kit! We can ship or you can come pick it up at the store. All my page kits come with step by step instructions and a color copy. (Choose 3 pages included in the price of the class…any additional kit is $4.)

 

 

Heidi Lynn