Did I remember to take a photo of my cucumber? Of course not! We put it in the Insalata we had for dinner.
I did some major cleaning in the studio today so today's project is a quick and easy one. I'm planning on making some of these for the fall craft shows.
I have been on the hunt for some good manila tags. The tags I found in the office supply stores were of so-so quality and I was afraid the hole wouldn't hold up to ribbon or tassels. I finally found these:
Love them! They have a smooth surface for stamping if I don't want to alter them and a reinforced hole. I will have some of these in my Etsy shop. They're too nice not to share. :-)
My friend, Janet, showed me how to make these twisted bookmark tassels using cotton pearle embroidery floss. They are super easy.
I found the directions here along with some easy instructions for tassels.
Paper - Manila tag, SEI Moonrise, SU Summer Sun
Ink - Versafine black, PTI Chai
Accessories - 1/8" ribbon, DMC #5 Embroidery floss, Glue Arts Ribbon glue
Now onto Foodie Friday! DH had inventory this week. He likes to treat the inventory team to homebaked goodies every year and they really look forward to it. I usually make quick breads but this year, I decided to make our traditional holiday breakfast coffee cake. I found the recipe years ago in a Pillsbury cookbook filled with yummy bread and breakfast goodies.
You can have this in the oven in less than 30 minutes!
Jewish Sour Cream Coffee Cake
3/4 cup sugar
1/2 cup butter, softened
1 t. vanilla
2 c. all purpose flour
1 t. baking powder
1 t. baking soda
1/8 t. salt
1 cup sour cream
Filling and Topping
1 cup firmly packed brown sugar
1 cup chopped walnuts
2 t. cinnamon
3 T. butter, melted
Heat oven to 350 degrees. Grease and lightly flour 10 inch tube pan.
In large bowl, cream sugar and butter; add vanilla and eggs. Mix well. Lightly spoon flour into measuring cup; level off. Combine flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture. Combine only until thoroughly blended.
Combine filling/topping ingredients. Mix well. Spread half of topping in pan. Top with half of cake batter.
Sprinkle with remaining topping and cake batter.
Bake at 350 degrees for 35-40 minutes or until toothpick in center comes out clean. Invert onto a large plate or cookie sheet, then again onto serving plate, streusel side up.