Dear Gramma,

 thank you VERY much for the Valentine's Day Gifts mommy just found today, on Easter Sunday...that you entrusted with her to deliver in a timely manner :O. 

Epic FAIL!
 


 

Happy Easter!!

hee heee ;)

new perspectives of Piper

hangin' with my favorite fluffy dude

furry photo bomb;)

flower power

island cowgirl....LOVE! 

Pumpkin Chocolate Chip Squares

• 2 cup(s) all-purpose flour, spooned and leveled
• 1 tablespoon(s) pumpkin-pie spice
• 1 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1 cup(s) (2 sticks) unsalted butter, at room temperature
• 1 1/4 cup(s) sugar
• 1 large egg
  
• 2 teaspoon(s) vanilla extract
  
• 1 cup(s) canned pumpkin puree
• 1 package(s) (12-ounce) semisweet chocolate chips       
•  
•  
• Directions
• Preheat oven to 350 degrees F. Line bottom and sides of a 9- by 13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
• Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
• Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares. 
•  
• http://www.delish.com/recipefinder/pumpkin-chocolate-chip-squares-recipe-mslo0911 
•  

Love has Paws (see link below for ordering details)

click HERE for ordering details:

Choose to Bloom (see link below for ordering details)

click HERE for ordering details:

my fashionista

I *NEED* an Island Cowgirl fix again;)

even if it's just "window" shopping:)


 
beautiful thing earrings 


before dawn earrings 

color of love


blossom earrings 

great things lie within

moonlit earrings (baby angel)

peace and petals

renewal to peace

blossom necklace

http://www.islandcowgirl.com/

Pumpkin Dog Biscuits

 

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

Makes up to 75 small (1″) biscuits or 50 medium biscuits

same beach, different day:D

and check out Fairy Girl's fortress!

from Old Moss Woman's Secret

my cousin suggested that I metal stamp messages on garden spoons...I LOVE the idea!  I also LOVE the message on this spoon!

Chakra Bling (see link below for ordering details)

click HERE for ordering details:

Chakra Bling: (see link below for ordering details)

click HERE to order:

"Daddy Always in my Heart" (custom request, sold)

Fairy Girl's Cup Creations

Fairy Girl's cup creations....

we now have rooms!

my new dragonfly necklace from Island Cowgirl!

of course;)  (photo presented at 11:44;) 

Chocolate Peanutbutter Eggs

Chocolate Peanut Butter Easter Eggs
Ingredients:
1/2 - cup butter, softened
2 -1/3 cups confectioners' sugar
1 - cup graham cracker crumbs
1/2 - cup creamy peanut butter
1/2 - teaspoon vanilla extract
12 0z - milk chocolate almond bark, prefer Plymouth pantry
1 - egg tray or mold
Easter sprinkles
Directions:
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
Shape into 16 eggs; place on waxed paper-lined baking sheets. You can also use a plastic egg tray to shape eggs. Place in the freezer for 30 minutes or until firm.
In a microwave, melt chocolate bark on the defrost setting. Melt in 3 minutes intervals until the chocolate is smooth when stirred.
Using a fork dip eggs in chocolate; allow excess to drip off. Immediately decorate with sprinkles; return eggs to waxed paper. Chill until set.
Store in an airtight container in the refrigerator. Recipe Yields: 16 - 18 eggs.
Note: Since the peanut butter eggs are frozen before you dip them. The chocolate will set up pretty quick, so make sure to have the sprinkles close by. I used my thin flat metal spatula that I used to frost cakes to pop the peanut butter eggs out of the molds.  

http://www.mommyskitchen.net/2012/04/chocolate-peanut-butter-easer-eggs.html

island cowgirl; again:)

 

Guardian Angel Earrings...LOVE! 

http://www.islandcowgirl.com/item.php?item_id=857&category_id=15

Spring in South Carolina is

quite colorful!!! 

piper got a new treat!

he was SO excited!!!!! 


it was a very large $8 treat; theoretically, it *should* last for awhile; right? 
what's your best guess? 


t-15 minutes....man o' live; I could buy and $8 box of chocolates, and it would take this chocolate o holic, longer than that!