Tuesday, January 1, 2019

2018: One Second Everyday

At the start of 2018, I watched my friend, Macy's "1 Second Everyday" video.  Seriously, how cool of a concept is that?!  It's only a small moment of your day, but it's so much more fun to look back on than photos alone.  Somehow, I actually kept a resolution last year and recorded every. single. day.

It's certainly been a wild one for us, and we can't wait for all that's in store in 2019!!

Friday, December 21, 2018

New Year's Card Favorites (Because: Procrastination)

So, there's less than one week until Christmas...how did that happen?!  In years past, I've been so good about ordering and sending cards, but not so much this year.  I was actually having this conversation with my friend; it's surprising how late we are both feeling with everything Christmas-related even though Thanksgiving was so early this year.  There was definitely a lot of procrastinating going on this year.  I am usually the first one to have cards out (here's ours from last year) but still haven't even ordered.  I've even had the best Christmas card photo ready for almost a year from when it snowed in January in Charleston.  Christmas decorations in the snow in South Carolina?!  Yeah, that's not going to happen often.  Oh well, I guess I will be sending New Year's cards this year!  As always, my favorite, Minted has some awesome designs.  Here are my favorites:

Are you a card-sender?
Did you get Christmas cards out on-time this year?

Wednesday, December 19, 2018

Easy, Homemade Toffee

I absolutely love this recipe.  Yes, it took me two tries the first time I made it to get it right, but now that I have, I swear, it's so easy.  You really just have to look for the right caramel color as you whisk, and the peanut butter trick is the best - more on that below!
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- sprinkles, sliced almonds, or Maldon (flaked) salt for topping

1. Line a baking sheet with parchment or wax paper.  Do not use aluminum foil (it will cause a reaction in the toffee, and it will burn).
2. In a medium saucepan, combine butter, sugar, vanilla, and salt over medium-low heat.
3. Whisk until the butter has melted and the mixture is the color of peanut butter.  My peanut butter trick is to take a jar of peanut butter out of the cabinet, flip it upside down, and compare the caramel and peanut butter as I whisk.  This whisking will take 10-15 minutes.
4. Immediately spread the hot caramel mixture evenly across the wax paper.
5. Melt chocolate and drizzle over the caramel.  Top with nuts, sea salt, or spinkles, if you wish!
6. Allow to cool in the refrigerator for an hour before breaking into pieces.
This stuff is deadly, and I could seriously eat a whole tray.  Our favorite topping is the sea salt - the sweet + salty flavor is amazing.  This stuff will last for about a week (if you don't eat it before then).  On the first day you make it, it will be extremely hard, so I suggest making it a day in advance to soften up just a little bit (don't worry - it'll still be plenty crunchy).

Design Poppiness Designs