Thursday, February 25, 2010

Robot Invitations


After much searching online for robot party invitations I decided to make my own for Hudson's birthday party. I ordered the rubber stamp that I used to make these invitations on Paper Source for $8.50. I bought the card stock, ink pad, embossing powder, and the embosser at Michaels with their coupons. It is really easy to emboss a stamp.

1. Press the rubber stamp into the ink pad and then onto the paper.
2. Sprinkle the embossing powder onto the paper, so that the powder covers all of the wet ink.
3. Pour the excess embossing powder onto a piece of paper or in a tray.
4. Turn on the embosser and hold about two inches from the stamp moving it back and forth until the powder has melted.

I used a blue ink for both stamps that I put on the invitations. However, for the robot on the invitation I used a transparent embossing powder that gives the robot a smooth shine. For the robot that I stamped onto the envelope I used a blue glittery embossing powder.

Wednesday, February 24, 2010

Marley Farms

Today I took Hudson to Marley Farms with some friends and all the kids had a good time. Marley Farms takes in animal rescues and helps the animals become healthy so they can become adopted. They have a petting zoo where the kids are able to brush the goats, and you also can buy a bag of feed for one dollar. They have goats, llamas, horses, donkeys, ponies, and other animals as well. The cost for the petting zoo is $3, however kids 2 years of age and under are free.  They also have a picnic table area where you can eat a packed lunch. We also found out today that they offer pony rides on Fridays. Check out there website for more information. They are located on Val Vista Drive North of Hunt Highway.

Monday, February 22, 2010

Unique Cupcakes

Lemon Meringue Cupcake
Buttermilk Cupcake in a Jar
Tiramisu Cupcake
Meringue Cupcakes with Stewed Rhubarb and Raisins

I love that all of these cupcakes are so unique and also really pretty. They are all found on Martha Stewart's website with the recipes. I love the idea of the cupcake in a jar for gifts or favors, so cute!

Saturday, February 20, 2010

Pasta with Zucchini and Toasted Almonds

  • 2  cups  cherry tomatoes, halved
  • 2  tablespoons  minced shallots
  • 1  teaspoon  minced fresh thyme
  • 2  teaspoons  fresh lemon juice
  • 3/4  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  sugar
  • 5  teaspoons  extra-virgin olive oil, divided
  • 1  (9-ounce) package refrigerated linguine
  • 1 1/2  teaspoons  bottled minced garlic
  • 3  cups  chopped zucchini (about 1 pound)
  • 3/4  cup  fat-free, less-sodium chicken broth
  • 3  tablespoons  chopped fresh mint, divided
  • 1/3  cup  (1 1/2 ounces) grated fresh pecorino Romano cheese
  • 3  tablespoons  sliced almonds, toasted
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.
Nutritional Information:

Calories: 344
Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)
Protein: 14g
Carbohydrate: 45.5g
Fiber: 5.3g
Cholesterol: 58mg
Iron: 3.4mg
Sodium: 601mg
Calcium: 163mg
Recipe from Cooking Light