tag:blogger.com,1999:blog-33229818443584700832024-03-19T01:27:11.614-07:00Starting TartletMy journey towards owning a bakeryStarting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3322981844358470083.post-5494108938772706452013-02-11T09:14:00.000-08:002013-02-11T09:40:02.305-08:00And the winner is...Thank you so much for everyone who checked out my Valentine's Day giveaway and an HUGE EXTRA thank you to those of you who entered! I loved reading your Valentine stories!! I especially loved that they were all so different. You guys are great :)<br />
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And now to announce the winner!<br />
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<b><span style="font-size: large;">Miss Alison Sahli!!</span></b></div>
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She will be receiving the raspberry French macarons with the painted hearts as well as the candied bacon! I Congratulations, Alison! I will be contacting you shortly for your address so that I can overnight your goodies to you. I hope you will be sharing them with someone special!</div>
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<span style="font-size: x-large;">Happy Valentine's Day everyone!!!</span></div>
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<span style="font-size: x-small;">Note: Winner was chosen using <a href="http://www.random.org/">Random.org</a></span></div>
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Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com1Hercules, CA, USA38.0171441 -122.2885807999999837.967099600000005 -122.36926179999998 38.0671886 -122.20789979999998tag:blogger.com,1999:blog-3322981844358470083.post-88437703944864163122013-02-07T22:37:00.000-08:002013-02-07T22:41:33.893-08:00New Website!! Plus Valentine's Day Giveaway!! I hope that if you are following me on Facebook and/or Twitter, you have seen me post about my AWESOME new website, designed by the lovely ladies over at <a href="http://artsygeek.com/">Artsy Geek</a> in Oakland, CA. You guys, I am seriously so in love with the site. It's adorable, professional, delicious, and most of all, totally captures the feel of Tartlet!<br />
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<a href="http://www.tartletbakery.com/">OMG CHECK IT OUT!!!</a></div>
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It's glooorious! It makes my heart smile. My arms are covered in goosebumps right now!</div>
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Sigh :)</div>
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And now, on to other exciting news...</div>
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FIRST OFFICIAL TARTLET BAKERY GIVEAWAY!! OMG!!!</div>
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Did you just faint with excitement? Me too!</div>
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Ok, you good? GREAT! Because I'm so excited to be doing my first giveaway! And it's for VALENTINE'S DAY! So romance! </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/FED58FEC-2AE2-4739-820A-7184DC9CE39D-4460-0000029DE014E66E_zps475408be.jpg?t=1360304563" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://i31.photobucket.com/albums/c357/marblecargirl/FED58FEC-2AE2-4739-820A-7184DC9CE39D-4460-0000029DE014E66E_zps475408be.jpg?t=1360304563" width="400" /></a></div>
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Whoever wins my super tasty giveaway will get a dozen raspberry French Macarons with painted red hearts "for her" and a dozen pieces of scrumptious candied bacon "for him". </div>
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To enter, simply post a comment telling me about your favorite Valentine's Day :). The winner will be chosen on Monday, February 11th and goodies will be overnighted on Tuesday the 12th, so that you will be sure to get them by Valentine's Day! </div>
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Only U.S. entries will be eligible this time. I'm so sorry to my international friends, but this is a bit of a time crunch, and I do want to be sure that the treats arrive fresh and tasty. </div>
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I can't wait to hear your fun V-day stories!!!</div>
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Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com7Hercules, CA, USA38.0171441 -122.2885807999999837.967099600000005 -122.36926179999998 38.0671886 -122.20789979999998tag:blogger.com,1999:blog-3322981844358470083.post-46551381823730663522013-01-07T16:26:00.000-08:002013-01-07T16:26:50.576-08:00Dudes it's for real 2013!Holy crap! It's actually 2013! How did that even happen? Last year went by SO FAST! As the inaugural year of Tartlet Bakery, I have to say it was full of support, encouragement, awesomeness and TONS of learning experiences! I really couldn't have asked for a better year. Thank you to everyone who has been involved in the Tartlet process and growth. I can't even put into words how much I appreciate it. Actually...I'm gonna try. Here are several words that make me think of you wonderful people:<br />
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Amazingness<br />
Generosity<br />
Hugs<br />
Sweet<br />
Happy<br />
Smile<br />
JUST GRAND<br />
Surprising<br />
Lovely<br />
Gorgeous<br />
Big hearts<br />
Warm<br />
Positive<br />
Creative<br />
Appreciated<br />
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Big love to you all!!<br />
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For 2013 I have lots of ideas and I really want to see what I can do with Tartlet this year. I want to grow as a business owner, and I want Tartlet to reflect the things I've learned and the ideas I have.<br />
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One area that I would like to really develop is the allergen free / alternative diet area of baked goods. I have several friends and family members who are gluten free, vegan, dairy free, etc. My boyfriend and I have actually gone Paleo, which is a huge struggle as I am the owner of a bakery, but it's gotten me to really look at alternative baking methods and recipes. It's kind of fun!<br />
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I've already got paleo/vegan cookies up in my shop (and boy are they yummy). Kris and I actually prefer them to regular chocolate chip cookies.<br />
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I've also been trying to come up with a good brownie recipe. I've been getting pretty close, but am still tweaking it a bit. I've got the texture down perfect, but I want more punch in the flavor. They look real pretty, though!<br /><br /></div>
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So here's to another year of baked yummy goodness and fun in the kitchen! Cheers to you all!!</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Hercules, CA, USA38.0171441 -122.2885807999999837.967099600000005 -122.36926179999998 38.0671886 -122.20789979999998tag:blogger.com,1999:blog-3322981844358470083.post-53736399053865938162012-12-18T09:08:00.000-08:002012-12-18T09:08:24.600-08:00Who's Overwhelmed by the Holidays?I am I am! Aye dios mio there's so much to do and Christmas is a WEEK AWAY! How did that happen?! I'm breaking out in cold sweats just thinking about it. I hope you are all much more prepared than I! What was I thinking doing baked presents for everyone? In addition to my orders, I'm swamped!<br />
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I probably wont be back until after the holidays so I hope that everyone has a great Christmas or anything else you may celebrate and a very very happy New Year!!<br />
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0tag:blogger.com,1999:blog-3322981844358470083.post-27453148852842718382012-12-09T11:51:00.000-08:002012-12-09T11:55:50.233-08:00Poached Pears!A friend of mine introduced me to poached pears a few years ago. I don't know how I had never had them before, but now they are one of my favorite winter treats! Seriously so much goodness from puttin booze in a fruit. Well, you don't have to use alcohol, poaching just means gently cooking in boiling or simmering liquid. But I always have included booze. Because booze.<br />
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Here is a great recipe I like for poaching pears in a pomegranate sauce. The cinnamon and clove are perfect flavors for a holiday dessert!<br />
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Pomegranate Poached Pears<br />
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<br /><br />Ingredients<br /><br />4 ripe, firm organic Bosc pears<br />1 & 1/2 cups pomegranate juice<br />1 cup sweet dessert wine (Muscatel or Riesling). I actually found a pomegranate wine that I use with this recipe and it's baller.<br />2 cinnamon sticks<div>
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Put everything but the pears in a large pot and get to simmering.<br /><br />Now you have some options on what you want to do with the pears. Definitely peel them, but after that you can leave them whole, core them, or slice them up. Either way it's going to be yummy, but I like to keep them whole and just core them because presentation-wise it looks real fancy.<br /><br />Place the pears in the liquid, on their sides, and cover the pot. Cook for about 20 minutes, or until tender. Make sure you turn the pears every little bit, so that the color is consistent all around.<br /><br />Once the pears are tender, remove them from the liquid. You can then reduce the liquid, if you want to make a syrup to serve with the pears. I like to serve them with a small scoop of mint ice cream. I don't know why the flavors taste so good together to me. But do with them what you will! The pears are delicious and I'm sure you'll dig 'em!</div>
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Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Hercules, CA, USA38.0171441 -122.288580837.967105600000004 -122.3675448 38.0671826 -122.2096168tag:blogger.com,1999:blog-3322981844358470083.post-91645474631919714742012-12-04T21:10:00.000-08:002012-12-04T21:10:47.644-08:00Out of the Kitchen Tuesday #4At home chalkboard menues! Have you seen them? I love them! It's a great way to put some fun and style into meal planning. If you live with someone, it's also a good way to keep track of whose night it is to cook. Both my boyfriend and brother are about to move in, so I think this is going to really help us figure out dinners. (Also, ack I'm about to live with two boys when I've been living alone for about four years! Adjustment time!)<br />
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I saw this menu from <a href="http://whipperberry.com/2010/11/tutorial-chalkboard-menu.html">WhipperBerry</a> on Pinterest and thought it was a great idea!<br />
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How adorable is that? I wanted to do something similar, but that matched the style of my home a little more. What I really wanted was a good white frame for my chalkboard. It took me a while to find the right thing, but I finally stumbled across what I had been looking for at <a href="http://www.ikea.com/us/en/catalog/products/40185718/">Ikea!</a> Huzzah Ikea!</div>
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And for only 10 bucks! Whatta deal! So I grabbed the frame, it even had that black backing like it was screaming to be a chalkboard. I already had some chalkboard spray paint that I had picked up at Michael's, so I was all set there. I took the black piece of cardboard out of the frame and spray painted it in my garage. </div>
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Once two coats had dried, I put the whole thing back together with the chalkboard piece facing out. I wrote out my menu for the week then hung it up right outside my kitchen. It's so perfect! It's exactly what I had been picturing and I love it!<br />
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Super cheap and easy to make! Now I just have to make sure my boyfriend and brother stick to their meal schedules :P</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-3426990789834292452012-12-02T09:09:00.000-08:002012-12-02T09:06:48.506-08:00Christmas Cookie Roundup!Heading into the holidays, I have been thinking about traditions. When I was little, my mom and I used to have a yearly tradition of baking several types of Christmas cookies and taking plates of them, wrapped in cellophane, to all of our neighbors.<br />
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This was one of my favorite parts of the holiday season because I got to help my mom bake what seemed to be thousands of cookies. My favorite to make were the candy cane butter cookies because I got to help roll out the dough into long snakes of red and white. But my favorite to EAT were the chocolate crinkles. So chewy and fudgy, omg so good. Those are still one of my favorite types of cookie, and I'm really getting in the mood to make some. Although, that's highly dangerous as I'm likely to eat the whole batch.<br />
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In my Christmas cookie recipe search, I found this <a href="http://17andbaking.com/2010/02/23/chocolate-crinkle-cookies/">Chocolate Crinkle recipe</a>, and it's really great! I've made a couple of batches, and they're soooo good. Plus I added chocolate chips to make them even chocolatey-er.<br />
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I haven't carried out this cookie giving tradition in years, but this year I am inspired! Since moving out of my parents' house years ago, I really never have gotten to know my neighbors at any of the other places I've lived. I think that is kind of sad! After years of renting, last year, I finally bought my own home. I think maybe that means getting to know the people who live around me, yes? Even though I've been here for about a year and a half, I really only know ONE of my neighbors, and just barely. Why is it so hard for us to get to know one another? To remedy this, I'm thinking of putting together Christmas cookie plates for my neighbors this year.<br />
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I found <a href="http://www.bystephanielynn.com/2011/12/100-christmas-holiday-cookie-ideas.html">this great list of Christmas cookies</a> on Pinterest (my not-so-secret love), and these spiral cookies from <a href="http://www.sprinklebakes.com/2010/01/colorful-spiral-cookies.html">Sprinkle Bakes</a> look so good! I'm going to have to include them in the mix!<br />
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<span style="font-size: x-small;">Photo from <a href="http://www.sprinklebakes.com/">Sprinkle Bakes</a></span></div>
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What are some of your favorite Christmas cookies? Did any of you do the neighbor cookie tradition?</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-21492327574066891732012-11-30T11:44:00.003-08:002012-11-30T11:44:41.111-08:00J'adore Friday #2 - Holidays!J'adore Friday! Holiday edition! BECAUSE DECEMBER STARTS TOMORROW! How in the world did that happen? Quickest year ever. Anyway, this is so my favorite time of year, and here are some cool holiday-ey things that I thought you all might enjoy.<br />
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Check out these adorable North Pole cupcakes from Tablespoon!</div>
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<a href="http://media-cache-ec6.pinterest.com/upload/221380137902466632_d3O5RcqN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://media-cache-ec6.pinterest.com/upload/221380137902466632_d3O5RcqN.jpg" width="266" /></a></div>
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<span style="font-size: x-small;">Image from <a href="http://quick-dish.tablespoon.com/2011/12/11/north-pole-cupcakes/">Table Spoon</a></span></div>
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Most cutest Christmas cards by <a href="http://www.etsy.com/listing/56308583/christmas-love-original-screen-printed?ref=sr_gallery_9&ga_search_submit=&ga_search_query=Screenprint+christmas+cards&ga_view_type=gallery&ga_ship_to=US&ga_search_type=handmade&ga_facet=handmade">Lisa Stubbs on Etsy</a>!</div>
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<a href="http://img2.etsystatic.com/000/0/5503417/il_570xN.174414522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img2.etsystatic.com/000/0/5503417/il_570xN.174414522.jpg" width="316" /></a></div>
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Who doesn't love Christmas sugar cookies, especially with peppermint!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PV2xU21cnN5LPiQJT2jPZWu7pidHGXKFe6lSf9xi69r1sRfg4DjX-d2aWIAfHEfBfQ6onHFZk9Ej7fJKPk8ehzbZvhvEu3ZZfbchClFKKhgCmX51cfPyuHGyh8-sF_V_Pe7Q6ILnsfOc/s640/peppermintkiss2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PV2xU21cnN5LPiQJT2jPZWu7pidHGXKFe6lSf9xi69r1sRfg4DjX-d2aWIAfHEfBfQ6onHFZk9Ej7fJKPk8ehzbZvhvEu3ZZfbchClFKKhgCmX51cfPyuHGyh8-sF_V_Pe7Q6ILnsfOc/s320/peppermintkiss2.jpg" width="213" /></a></div>
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<span style="font-size: x-small;">Image from <a href="http://www.therecipecritic.com/2012/11/peppermint-kiss-sugar-cookies.html">The Recipe Critic</a></span><br /></div>
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Every year I'm so jealous of the people who wrap their gifts so beautifully. I would love to be able to do something like this from <a href="http://sparkles%20and%20snowflakes/">Sparkles and Snowflakes</a></div>
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<a href="http://25.media.tumblr.com/tumblr_md5sugtsEi1r3l2xmo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://25.media.tumblr.com/tumblr_md5sugtsEi1r3l2xmo1_500.jpg" width="213" /></a></div>
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Happy Friday everybody! I hope you are enjoying the holiday season!!</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0tag:blogger.com,1999:blog-3322981844358470083.post-64521465616801910182012-11-28T11:27:00.004-08:002012-11-28T11:29:07.264-08:00New Items in the Etsy Shop!I hope you all had a great Thanksgiving!! Mine was full of food, fun, and family, and I loved every bit of it! I ended up making three pies, which turned out so good. I did a deep dish pecan, caramel apple, and pumpkin crumble. They were a hit! And I must admit I ate a bit too much of each.<br />
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YUM!</div>
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Now that Thanksgiving is over, it's time to start thinking about CHRISTMAS! During my days off last week, I got my behind in gear and started getting some new items in my shop, including a few non-baked gift items. I hope you all consider Etsy while doing your Christmas shopping! </div>
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Here are some of the new things you'll see in my <a href="http://www.etsy.com/shop/tartletbakery">Etsy shop</a>!</div>
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<a href="https://www.etsy.com/listing/115954730/gluten-free-vegan-paleo-chocolate-chip">Gluten Free, Vegan, Paleo Chocolate Chip Cookies</a></div>
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<a href="https://ny-image2.etsy.com/005/0/6798395/il_570xN.399191130_5blf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://ny-image2.etsy.com/005/0/6798395/il_570xN.399191130_5blf.jpg" width="320" /></a></div>
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<a href="https://www.etsy.com/listing/115859278/fudgy-crinkle-cookies">Fudgy Crinkle Cookies</a></div>
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<a href="https://ny-image3.etsy.com/008/0/6798395/il_570xN.398642423_dr8q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://ny-image3.etsy.com/008/0/6798395/il_570xN.398642423_dr8q.jpg" width="320" /></a></div>
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<a href="https://www.etsy.com/listing/115810710/chocolate-oatmeal-florentines">Chocolate Oatmeal Florentines</a></div>
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<a href="https://ny-image3.etsy.com/002/0/6798395/il_570xN.398359083_t33r.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://ny-image3.etsy.com/002/0/6798395/il_570xN.398359083_t33r.jpg" width="320" /></a></div>
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<a href="https://www.etsy.com/listing/115858279/organic-oatmeal-brown-sugar-scrub">Organic Oatmeal Brown Sugar Scrub</a></div>
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<a href="https://ny-image1.etsy.com/001/0/6798395/il_570xN.398638501_r0pz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://ny-image1.etsy.com/001/0/6798395/il_570xN.398638501_r0pz.jpg" width="308" /></a></div>
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<a href="https://www.etsy.com/listing/114507086/individual-mulling-spice-bags-set-of-5">Mulling Spices</a></div>
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<a href="https://ny-image0.etsy.com/001/0/6798395/il_570xN.393500064_njd8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://ny-image0.etsy.com/001/0/6798395/il_570xN.393500064_njd8.jpg" width="320" /></a></div>
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<a href="https://www.etsy.com/listing/115858372/holiday-gift-tags-set-of-6">Holiday Gift Tags</a></div>
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<a href="https://ny-image0.etsy.com/007/0/6798395/il_570xN.398645360_ggrz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://ny-image0.etsy.com/007/0/6798395/il_570xN.398645360_ggrz.jpg" width="320" /></a></div>
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Happy Holidays!</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-24783815867435877022012-11-13T13:16:00.001-08:002012-11-13T13:18:29.580-08:00Thanksgiving = PIEIt's PIE TIME! Hey guys! Hey guys! It's PIE TIME! I mean, I know you can make pie all year long, and I did make a couple of pies this year. And if you ask my friend Haya at <a href="http://calculatedkitchen.blogspot.com/">The Calculated Kitchen</a>, you should really make a pie every day. However, for me Thanksgiving is at least 75% about the pie. I loooove fall pies, especially the quintessential pumpkin. My boyfriend loves Pecan pie most, so Thanksgiving brings our pie loves together and we rejoice with mouthfuls of holiday goodness.<br />
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In past years, I have most often been in charge of the whole Thanksgiving dinner, so I kind of cheap out on the pies, and get store bought. It's a little overwhelming to do the whole dinner AND the pies. And I really just don't have the time or the hands. Last year Kris and I went down to LA to spend the holiday with his sister and brother, so I got out of dinner duty and had the opportunity to JUST do pies!<br />
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This year I am yet again getting out of cooking the dinner, and only have to provide the pies. Woo! I'm especially excited because this year I have MASTERED pie crust. It's true, people. Pie crust aint no thang for me anymore. I used to be terrified of crust. For some reason it was so intimidating and I always felt like my crusts were lame. But TIS NO MORE! I have made pie crust my bitch, and it's mainly been with the help of <a href="http://joythebaker.com/">Joy the Baker</a> (this chick is awesome and I feel like if we ever met we'd totally be friends. Can we be friends, Joy??). Her<a href="http://joythebaker.com/2010/06/how-to-make-pie-crust-do-it/"> method for pie crust</a> is pretty much the bomb. Do people still say the bomb? I'm pulling that out special for this because it really is the bomb. Try it. It will change your life. Never have you had anything as flaky and delicious.<br />
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<a href="http://farm4.static.flickr.com/3235/3056412936_10c181ee7b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://farm4.static.flickr.com/3235/3056412936_10c181ee7b.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">Photo from <a href="http://joythebaker.com/2010/06/how-to-make-pie-crust-do-it/">Joy the Baker</a></span></div>
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So now that I am a pie crust whiz, I am super pumped about this year's Thanksgiving pies. I'm torn between going extremely classic with just regular ol' pumpkin pie and regular ol' pecan pie, or if I should jazz it up some... There are some pretty great Thanksgiving inspired pie recipes out there and I'm so tempted to get crazy and try something different. Sorry family, you're coming with me on this pie adventure!<br />
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These <a href="http://www.chef-in-training.com/2011/11/cream-cheese-and-butterscotch-pumpkin-pies-with-gingersnap-streusel-topping/">Cream Cheese and Butterscotch Pumpkin Pies</a> by Chef in Training sounds so amazing, but should I go non-pumpkin and try Alton Brown's <a href="http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html">Sweet Potato Pie</a>?<br />
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<a href="http://www.chef-in-training.com/blog/wp-content/uploads/2012/05/P1020014-2.jpg?9d7bd4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.chef-in-training.com/blog/wp-content/uploads/2012/05/P1020014-2.jpg?9d7bd4" width="274" /></a></div>
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<span style="font-size: x-small;">Photo from <a href="http://www.chef-in-training.com/2011/11/cream-cheese-and-butterscotch-pumpkin-pies-with-gingersnap-streusel-topping/">Chef in Training</a></span></div>
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And for the pecan pie, I looooove Trisha Yearwood's classic pecan pie recipe, but I know there are a lot of good pecan pies with CHOCOLATE! How can that be bad? Or this <a href="http://www.foodnetwork.com/recipes/paula-deen/mystery-pecan-pie-recipe/index.html">"Mystery" Pecan Pie</a> by Paula Deen has cream cheese as a bottom layer and to me that sounds like something to be thankful for.<br />
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<a href="http://img.foodnetwork.com/FOOD/2011/08/10/Thanksgiving-2011_PA1C25-mystery-pecan-pie_s4x3_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://img.foodnetwork.com/FOOD/2011/08/10/Thanksgiving-2011_PA1C25-mystery-pecan-pie_s4x3_lg.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">Photo from <a href="http://www.foodnetwork.com/recipes/paula-deen/mystery-pecan-pie-recipe/index.html">Foodnetwork.com</a></span></div>
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What are your favorite holiday pies? Do you change it up every year or stick with tried and true classics?</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-4790100802095240722012-11-09T10:02:00.002-08:002012-11-09T10:02:33.809-08:00The holidays are coming... Cider time!This is absolutely my favorite time of year. Once fall hits, I'm ecstatic. I love the crisp air, I love the change in colors, I love the smell of rain and the quiet blanket of fog in the morning. To me, the season means peace, family, warmth, love, and coziness. One of my favorite things about the season, something that completely represents all of these feelings in one, is warm mulled apple cider.<br />
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I love to keep a small pot of cider simmering with mulling spices during the holiday season. It just fills my house with the comforting warm smells of apple, cinnamon and allspice. I usually make up little satchels of cheesecloth filled with my own blend of mulling spices, but this year I found some tea filters at <a href="http://www.teavana.com/tea-products/tea-makers-infusers/p/perfect-paper-tea-filters?cm_sp=Recos-_-BlendsWShow-_-%3C%=index">Teavana</a> that I think are awesome for individual cups or full pots of tasty cider.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaqMdFwdO5fh17lkW26eaIFoak302O7AMm-cMCb-HwX8ve8hcCgSwnpcZ8-9Nr9t-KqdwbKae6mpJqxukYqq88zudBhH9FLHRRySDFenKJi-yON9WbrGwoND9X4gaqNiepzHSeA3XMIce/s1600/Teavana+tea+bag.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaqMdFwdO5fh17lkW26eaIFoak302O7AMm-cMCb-HwX8ve8hcCgSwnpcZ8-9Nr9t-KqdwbKae6mpJqxukYqq88zudBhH9FLHRRySDFenKJi-yON9WbrGwoND9X4gaqNiepzHSeA3XMIce/s320/Teavana+tea+bag.png" width="320" /></a></div>
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Using these fill-able teabags, I made some of my mulling spice mix and put together cute individual spice bags! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcRHBWQlQM3i5dQ7FVW6ghfhToh7rS8uwFX4tm1gBHQXEPb1lNpKdkC-9W7iFZ5LfOENKYTuJNoN3f90ExN2NIpC5eK8-OZtgndUe7HxiKZjYBXQzY5PFIEytnRvkjtQjQV2_8MluJX4s/s1600/Mulling+Spices+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcRHBWQlQM3i5dQ7FVW6ghfhToh7rS8uwFX4tm1gBHQXEPb1lNpKdkC-9W7iFZ5LfOENKYTuJNoN3f90ExN2NIpC5eK8-OZtgndUe7HxiKZjYBXQzY5PFIEytnRvkjtQjQV2_8MluJX4s/s320/Mulling+Spices+2.jpg" width="320" /></a></div>
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They're now available in my <a href="https://www.etsy.com/listing/114507086/individual-mulling-spice-bags-set-of-5">Etsy Shop</a>. I hope they make your home smell as delicious and cozy as mine! And I hope your cider tastes extra yummy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibTqIDY_w3a1XTfX50-D-WyKcbgqPcuDvjOj2sUbnbzUJDJim4au5zOO2M5G_At3Ri3MqAXabya27uZu3oIujrrQJL3FEZG8KOFJdou01wnXxSVSkXtp6NpIm2ZXWdebT6Xn8LE8ASaZQ/s1600/Mulling+Spices+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhibTqIDY_w3a1XTfX50-D-WyKcbgqPcuDvjOj2sUbnbzUJDJim4au5zOO2M5G_At3Ri3MqAXabya27uZu3oIujrrQJL3FEZG8KOFJdou01wnXxSVSkXtp6NpIm2ZXWdebT6Xn8LE8ASaZQ/s320/Mulling+Spices+1.jpg" width="320" /></a></div>
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These sets also make excellent gifts, and I am happy to provide gift wrapping for anything in my <a href="http://www.etsy.com/shop/tartletbakery">Shop</a> :)</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-86954971341999694732012-11-01T09:39:00.003-07:002012-11-01T09:54:16.954-07:00Photo shoot with Danielle Capito and Twigss!Guys, guys! This is super cool! One of my favorite photographers, Danielle Capito, of <a href="http://daniellecapitophotography.com/">Danielle Capito Photography</a> asked if I would like to provide some Tartlet baked goods for a photo shoot with <a href="http://www.twigss.com/">Twigss Floral Studio</a>! HOW RAD IS THAT?!<br />
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Of course I jumped at the chance, and worked with Addison at Twigss (she is so super nice) to come up with a menu that fit their theme, haunted library. What an amazing halloween theme! I love it! Twigss put together a beautiful menu chalkboard that listed the items from Tartlet. Their studio is adorable and in the lovely downtown Danville, CA. I highly recommend checking them out for weddings, parties, etc!<br />
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I'm so excited to share with you some of the photos from the shoot. Danielle was awesome enough to send some to me. Check out the rest of the shoot at her <a href="http://daniellecapitophotography.com/2012/10/halloween-styled-shoot-with-twigss-floral-studio-featured-on-ruffled/">blog</a>!<br />
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Behold, some of the amazing Danielle's photos!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jRe2DYnquPESZsls1mCCoRkZpyRqu8o_i3x6nrqI6H9ahK55WoFIiXrq9aXKdg-wGEWxFI6IExwqNlJ7OISq_OEW6k43CsQoQnGBEN2JbxsUpp-YwkgHAcxUkiQLEnPlIjL7KX-YRaNd/s1600/DanielleCapitoPhoto-89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jRe2DYnquPESZsls1mCCoRkZpyRqu8o_i3x6nrqI6H9ahK55WoFIiXrq9aXKdg-wGEWxFI6IExwqNlJ7OISq_OEW6k43CsQoQnGBEN2JbxsUpp-YwkgHAcxUkiQLEnPlIjL7KX-YRaNd/s640/DanielleCapitoPhoto-89.jpg" width="640" /></a></div>
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The beautiful menu</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVzcz8OfB4liawkx70nI6Gw4xQcfd1wT3nVFDj1wnJtsQfu8D2hs5xIx7RXEJAZxwf9ZqLkctqtLfNT7kZrhgYa7D3bbclrRnD-ofjVQdaFvOsUA4jNi9F_wTbOp_52mMa83kcvakWneg/s1600/DanielleCapitoPhoto-99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDVzcz8OfB4liawkx70nI6Gw4xQcfd1wT3nVFDj1wnJtsQfu8D2hs5xIx7RXEJAZxwf9ZqLkctqtLfNT7kZrhgYa7D3bbclrRnD-ofjVQdaFvOsUA4jNi9F_wTbOp_52mMa83kcvakWneg/s400/DanielleCapitoPhoto-99.jpg" width="266" /></a></div>
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Some fig and honey galettes along with plum galettes :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NWotfnwWGMaLMIYNhkLZ9oOV28d7-OvXv_oj6h8qULrh1NghKQlTyGU9GqpaPDWhgt0yhjXkWmImd_hnB0hi4Xt7zthcf0K6e_jQHzb8F9tXgBUXibuCdbnAhdhKWgd2kjbv9ZBMMxrF/s1600/DanielleCapitoPhoto-98.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8NWotfnwWGMaLMIYNhkLZ9oOV28d7-OvXv_oj6h8qULrh1NghKQlTyGU9GqpaPDWhgt0yhjXkWmImd_hnB0hi4Xt7zthcf0K6e_jQHzb8F9tXgBUXibuCdbnAhdhKWgd2kjbv9ZBMMxrF/s400/DanielleCapitoPhoto-98.jpg" width="266" /></a></div>
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Plum and blackberry thumbprint cookies with some mini caramel pecan tarts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEoDKeP_CZKo8nWorG8kUmsDEUVoBwofOTaSYk53IdNBQJSqdaP9OyqLconRpU3TKiIZtReSzErYxDRZnexl5gy8Y55RqkVM-a7zsh5DrqHqE3ykhhX1Yb6-WN8Gcuj4fKgZ5V2bRMHKGi/s1600/DanielleCapitoPhoto-102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEoDKeP_CZKo8nWorG8kUmsDEUVoBwofOTaSYk53IdNBQJSqdaP9OyqLconRpU3TKiIZtReSzErYxDRZnexl5gy8Y55RqkVM-a7zsh5DrqHqE3ykhhX1Yb6-WN8Gcuj4fKgZ5V2bRMHKGi/s400/DanielleCapitoPhoto-102.jpg" width="266" /></a></div>
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German chocolate and salted caramel macarons, with some butterscotch oatmeal crisps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhpm_2VO2gTsE7lfJEv6i-6sNgWiiSlHXqFBGqpSz9cTaztIbm69xIKqz8L-eODpayPYkc6gvzr1yBJ3an-NWz_Hn9ObGmXK3lc0fU0r3oElxfz0EUsY3umv0LXZwm_A4ZNcTVWpTrnet/s1600/DanielleCapitoPhoto-109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWhpm_2VO2gTsE7lfJEv6i-6sNgWiiSlHXqFBGqpSz9cTaztIbm69xIKqz8L-eODpayPYkc6gvzr1yBJ3an-NWz_Hn9ObGmXK3lc0fU0r3oElxfz0EUsY3umv0LXZwm_A4ZNcTVWpTrnet/s400/DanielleCapitoPhoto-109.jpg" width="266" /></a></div>
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The lovely models feeding each other Tartlet treats :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUddnpchUnAqVtWKs7SrqWzHybtlbnC5rLv8a2rvvd4aDDgQIj5vC6Judb5sr4ehh5piB4LwD4apNIHfcsQxTHPeHyrldx6P3ljOGwiBK7rCIdBG-fNr7YfmtpvKH3w8WpHIOscp8G6we/s1600/DanielleCapitoPhoto-110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUddnpchUnAqVtWKs7SrqWzHybtlbnC5rLv8a2rvvd4aDDgQIj5vC6Judb5sr4ehh5piB4LwD4apNIHfcsQxTHPeHyrldx6P3ljOGwiBK7rCIdBG-fNr7YfmtpvKH3w8WpHIOscp8G6we/s400/DanielleCapitoPhoto-110.jpg" width="400" /></a></div>
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Plum galette!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluYOH1JDQvYj3Tolg90cS6Wk-b9dQAQR4qRoO81_8d6upL5lk6ZgyKUfvOhAA0dA8zww-06Bauelye8oUySDk2KzSoMaplcycPyQLBiaGkHaJwX_0ztz_7vP59LRMnEt_TX9_ufH-xfk1/s1600/DanielleCapitoPhoto-106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgluYOH1JDQvYj3Tolg90cS6Wk-b9dQAQR4qRoO81_8d6upL5lk6ZgyKUfvOhAA0dA8zww-06Bauelye8oUySDk2KzSoMaplcycPyQLBiaGkHaJwX_0ztz_7vP59LRMnEt_TX9_ufH-xfk1/s640/DanielleCapitoPhoto-106.jpg" width="640" /></a></div>
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The full spread.</div>
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I'm so super impressed and very grateful to have been involved in this awesome shoot. Addison and Danielle are the nicest ever and very fun to work with. The shoot also got featured on <a href="http://ruffledblog.com/victorian-halloween-wedding-ideas/">Ruffled!</a></div>
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Thank you ladies for getting Tartlet involved with your photo shoot! </div>
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Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-32746253450929627982012-10-30T21:36:00.002-07:002012-10-30T21:37:38.280-07:00Out of the Kitchen Tuesday #3Ok, so I'm not good at consistency, and it's been a while since my last Out of the Kitchen post. I have all of these ideas and no time! I finally got to do something crafty over the weekend. On Saturday I spent the day in West Marin with my duder and got to work on a craft project while he did some work for one of his clients. I love spending time in West Marin! Especially getting up for early morning walks in all the natural beauty there.<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/D5FE135E-0F90-45E7-A9F3-D530778B7E28-12770-0000087ECE63733C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/D5FE135E-0F90-45E7-A9F3-D530778B7E28-12770-0000087ECE63733C.jpg" width="320" /></a></div>
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On my walk this last Saturday, I took Moose to see some sheep. He was both cautious and curious, but the sheep all came out to see him. They came right up to the fence, but Moose kept a pretty safe distance. He's truly a weenie.<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/F9C655DE-0095-47BA-8300-ADB0697EC32A-12770-0000087EB22F87F7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/F9C655DE-0095-47BA-8300-ADB0697EC32A-12770-0000087EB22F87F7.jpg" width="320" /></a></div>
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After a super tasty breakfast at The Station House, we headed over to Kris's client, me with craft bag in hand. I got to peacefully work on this button headband while Moose slept on the floor next to me. </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/C6FD37CF-F831-4FF9-9488-F0D67C012DB6-12770-0000087D7111A9C8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/C6FD37CF-F831-4FF9-9488-F0D67C012DB6-12770-0000087D7111A9C8.jpg" width="320" /></a></div>
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I've had this idea in my head for a quite a while, and I've been collecting buttons for it for a couple of months. I was so excited to finally work on it! I love anything with buttons.</div>
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I sewed the buttons onto a piece of elastic, after several rearrangements to find the grouping that I liked best. </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/3B91CC4F-0046-4CB8-B5A2-0C4A4C1C6FFC-12770-0000087D6C5EEC11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/3B91CC4F-0046-4CB8-B5A2-0C4A4C1C6FFC-12770-0000087D6C5EEC11.jpg" width="320" /></a></div>
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Sewing buttons is extremely relaxing, I find. Even though I did break one of my needles in the process and stabbed my thumb pretty good. </div>
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Then I trimmed up the elastic on the back so that there were no bits hanging out behind the buttons. </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/225F90BB-D117-4FE0-A0F8-99C4F3E11CE9-12770-0000087FC99197FD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/225F90BB-D117-4FE0-A0F8-99C4F3E11CE9-12770-0000087FC99197FD.jpg" width="320" /></a></div>
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The next step was a simple hot gluing to a plain headband! Voila! </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/13CB1472-ACBC-453C-8573-090223441F08-12770-00000880D58A3C5C-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/13CB1472-ACBC-453C-8573-090223441F08-12770-00000880D58A3C5C-1.jpg" width="294" /></a></div>
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I love it! I can't wait to make more in different colors! If you see any good vintage buttons for sale, I would be stoked if you linked me to them :)</div>
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Yay crafts!</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-23839786762243190102012-10-26T09:37:00.003-07:002012-10-26T10:08:59.626-07:00No More Mint Brussels :( But WAIT!So this isn't exactly recent news, but Pepperidge Farm, I have a bone to pick with you. You discontinued my favorite cookie of all time! The classic MINT Brussel! They've been gone for a couple of years now, but I'm still upset about it. The crunchy, crispy, minty, chocolaty goodness will never make my mouth happy again. Or will it??<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/8B832894-C5A0-4068-995A-659F20259D1A-7869-0000050ED46FF750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/8B832894-C5A0-4068-995A-659F20259D1A-7869-0000050ED46FF750.jpg" width="320" /></a></div>
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I've been selling my <a href="https://www.etsy.com/listing/97186532/butterscotch-oatmeal-crisps-one-dozen">Butterscotch Oatmeal Crisps</a> on Etsy for a while now, they are crispy and light and awesome. BUT the other day, as I was severely missing Mint Brussels, I thought I just might be able to come close to them using a modified version of my Oatmeal Crisps. I fiddled around in the kitchen for a bit, and came up with this...<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/F61D63AF-59D7-4731-8BC7-8BE30199DEE0-7869-0000050894D1C5EE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/F61D63AF-59D7-4731-8BC7-8BE30199DEE0-7869-0000050894D1C5EE.jpg" width="320" /></a></div>
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The mixture when it's all combined before baking</div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/93617E7C-CD37-4613-A98A-3C12B944FBE1-7869-0000050898ED0D3C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/93617E7C-CD37-4613-A98A-3C12B944FBE1-7869-0000050898ED0D3C.jpg" width="320" /></a></div>
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I used a teaspoon to drop small amounts onto parchment paper</div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/966CAC6C-F804-4897-95B7-F7259B897126-7869-000005089D8D4FFA-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/966CAC6C-F804-4897-95B7-F7259B897126-7869-000005089D8D4FFA-1.jpg" width="320" /></a></div>
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After baking for about 7 minutes</div>
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<br /><br /><b><u>Tartlet Mint Brussels</u></b><br /><br /><div>
<b>Cookie:</b></div>
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1/2 cup browned salted butter</div>
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1/2 cup light corn syrup<br /> 2/3 cup muscovado or dark brown sugar</div>
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1 cup old-fashioned oats </div>
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1 1/2 cups all-purpose flour<br />1/2 Madagascar vanilla bean or 1 tsp vanilla bean paste<br />1 tsp baking powder</div>
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<b>Chocolate filling</b>:<br />1/4 cup heavy cream<br />1 cup semi-sweet chocolate chips<br />mint extract to taste<br /><br /><b>Cookie Directions:</b><br /> 1. Preheat oven to 375<br />2. Brown the butter. Because everything is better when the butter is browned. Real talk.<br />3. Add in honey and sugar and get it all melty-like. You want the sugar to be dissolved.<br />4. Bring the mixture to a boil, then remove from heat.<br />5. Mix in oats, flour, baking powder, and vanilla<br />6. Drop small balls of the mixture onto a cookie sheet, about a teaspoon worth. They will spread so don't put them too close together.<br />7. Bake for about 6 - 8 minutes or until cookies begin to brown<br />8. Let cookies cool completely before you add the filling and sandwich them.<br /><br />
<b>Filling Directions:</b><br />
Heat cream until simmering, then pour over chocolate chips and stir until it all melts together. Add in drops of the extract until it's as minty as you want it to be. It doesn't take much, so be careful! Then put some in the middle of two cookies and you're done! TASTY!<br />
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They aren't exactly the same, but they are close enough to make me extremely happy. And I'll probably continue to tinker with the recipe, but I'm on the track. I love you Mint Brussels, welcome back to my life.<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/A035CC8E-DCD2-49EC-B0CF-80F9ACD458D0-7869-0000050ED9FE0A5F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/A035CC8E-DCD2-49EC-B0CF-80F9ACD458D0-7869-0000050ED9FE0A5F.jpg" width="320" /></a></div>
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Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-71745718156750518982012-10-11T09:07:00.000-07:002012-10-30T09:11:31.607-07:00New Things! New Things!Hello all! I apologize for my posts tapering down again, but there's been lots going on! A) I've had a lot of orders lately, which is AWESOME! Thank you to everyone who has been ordering from my <a href="http://www.etsy.com/shop/tartletbakery">Etsy Shop</a>, and I hope you've enjoyed your treats! B) My day job has been quite overwhelming and frenetic of late. And finally C) I've been working on some NEW things for a very special order, which I will hopefully be writing more about soon. Intrigue!<br />
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I just wanted to talk about a couple of the new things that I've made lately, and about some things that will hopefully be available soon in my shop. SO! Obviously the name of the bakery insinuates that there might be some small tarts for sale... I have definitely failed on that front so far. But, do not worry, my little muffin heads! I have been working on some tartlet-ey things lately and have (I feel) perfected a recipe for Turtle Tarts! Behold!<br />
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<a href="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/76869_292830244159687_1121473823_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://sphotos-b.xx.fbcdn.net/hphotos-ash3/76869_292830244159687_1121473823_n.jpg" width="240" /></a></div>
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Not only are they SOOOOO GOOOOOD, they are so pretty! I have to say, I am particularly proud of this photo too. I am not the best photographer, as I'm sure you all have noticed, but I think this picture is really pretty and tasty looking. BIG SMILE! Hopefully I will add these, as well as some other tartlet type items to my shop in the near future. Huzzah!<br />
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I also have been working with some Autumn produce for this special order, and came up with some really beautiful plum galettes and fig & honey galettes. Check out this picture of the fig & honey!<br />
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I would like to put some more galettes up in my <a href="http://www.etsy.com/shop/tartletbakery">Etsy Shop</a>, but I'm having a bit of trouble figuring out appropriate packing/shipping methods for those. So for now, they will only be for local special orders. </div>
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Anyhoo, those are a small tidbit of the things I've been working on in the Tartlet kitchen! I hope to share more with you soon!</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-81780686116252385732012-10-01T09:32:00.004-07:002012-10-01T09:37:14.263-07:00Bacon Shortbread!As you may have seen, I've had Whole Wheat Shortbread up in my Etsy shop for a bit now. It's really good, but I've been trying to think of what I can do to spice it up a little. Give it a little twist. Since everyone is nuts about bacon (including me), I thought I might try adding it to my shortbread! I've always wanted to try incorporating bacon into a baked good. Who doesn't love that salty/sweet combo? I'm a huge sucker for it.<br />
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I used my regular recipe for the Whole Wheat Shortbread (using King Arthur White Whole Wheat, it's truly awesome). I then made a good amount of bacon in the oven, to get it nice and crispy. Crumbling bacon is a seriously difficult task. Not because it doesn't crumble easily, but because you want to eat all of the bacon! My kitchen was so full of bacon smell, it took the will power of a thousand will powers, not to gobble it all up (I may have set aside a couple of pieces for eating, shhh...). So after I crumbled it all up, I tossed it with a bit of brown sugar, then sprinkled the mixture over the pan of uncooked shortbread, and baked it like normal.<br />
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My house smelled sooooo good! Bacon smell? Plus. Baking shortbread smell? Double plus. Of course shortbread takes forever to bake AND then I had to wait for it to cool before I could try it. But it was worth the wait! Super delicious! Sweet and salty and cookie-ey and bacon-ey! Why did I wait so long to try bakin with bacon?!<br />
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Want to try some? Bacon Shortbread is now up for sale on my <a href="https://www.etsy.com/listing/110944353/bacon-whole-wheat-shortbread-12-cookies">Etsy Page!</a></div>
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Happy Monday everyone!</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com1tag:blogger.com,1999:blog-3322981844358470083.post-15590021552708138182012-09-24T11:47:00.001-07:002012-09-25T12:11:27.965-07:00Fall Flavor Macarons! (With a recipe for Italian Meringue)I LOVE Autumn. It is my favorite season, with Winter being a close second. There's just something about cold weather that makes me feel so snuggly and happy. I love everything about it, the colors, the fashion, the food, the hot drinks. And Halloween! Nothing gets me in the mood for fall like the movie Hocus Pocus! So this weekend I got into the fall spirit and put together a couple of new macaron flavors to celebrate the season!<br />
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Pumpkin Spice and Apple Spice! I know everyone goes ga-ga over pumpkin when September rolls around (thank you for the Pumpkin Spice latte, Starbucks), but I don't want to forget the amazing apple! I love apples, apple cider, and APPLE BUTTER! Delicious! These flavors of macarons are now available for purchase in my <a href="http://www.etsy.com/shop/tartletbakery">Etsy Shop!</a><br />
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When coming up for the fillings for my various macarons, I often use Italian Meringue (sometimes called Italian Buttercream, but there is no butter in this recipe). For both of these new flavors, I mixed in Italian meringue to give it texture and sweetness.<br />
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I find that this recipe is fairly simple, and makes a cream/meringue that you will not be able to stop sampling. I think I went through at least five spoons in the process of making my last batch because I couldn't stop taking taster bites.<br />
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<u>Ingredients</u><br />
8 oz sugar<br />
2 oz water<br />
4 oz egg whites<br />
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<u>Directions</u><br />
Heat the sugar and water mixture, make sure you brush the pan with water to make sure there are no dry sugar crystals. When the syrup reaches 220, start beating your egg whites. Once the syrup reaches 240, your egg whites should be at stiff peak stage. CAREFULLY pour the syrup into the egg whites, as they are still beating. I can not stress enough how careful you need to be with this syrup. It is lava! Pour all of the syrup in and keep beating until the mixing bowl reaches room temperature. I'd guess this takes about eight minutes, but I'm terrible at time estimation (I know, terrible affliction for a baker, but that's why I use my trusty phone timer when things are in the oven), so just mix until the bowl is room temp and you're good.<br />
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The finished product is going to be thick and glossy and delicious and amazing and addicting. And and and. You can use it to frost a cake, make meringue cookies, top a pie, or make macaron fillings!<br />
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<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcQFn1LlHJkYtYNpgwvxWs2wUpoKxa9Av18RYDIoT0X0l86QFJ0FIfufn1gd" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQFn1LlHJkYtYNpgwvxWs2wUpoKxa9Av18RYDIoT0X0l86QFJ0FIfufn1gd" /></a></div>
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<span style="font-size: xx-small;">Image from <a href="http://classycateringcreations.com/">Classy Catering Creations</a> because I fail at remembering to take pictures</span></div>
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If your meringue starts to separate after a couple of days, just throw it back into the mixing bowl and mix it until it becomes fluffy again. All good!</div>
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Happy Autumn, everyone!</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-26058251720337268902012-09-21T14:12:00.000-07:002012-09-21T14:12:28.203-07:00J'adore Friday #1J'adore Fridays and j'adore these things!<br />
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Chocolate peanut butter cupcakes are my FAVORITE cupcakes ever. My best friend, Kristin, can attest to that. She's made them for me a few times, and she's a golden goddess. I love this recipe from <a href="http://www.annies-eats.com/2012/06/22/chocolate-cupcakes-with-peanut-butter-cookie-frosting-sweet-savory-life-cookbook-giveaway/">Annie's Eats</a> and the way she does the frosting to look like a peanut butter cookie, is SO CUTE!<br />
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I super love poached pears, and these honey poached pears in puff pastry from <a href="http://www.sprinklebakes.com/2010/11/honeyed-pears-in-puff-pastry.html">Sprinkle Bakes</a> look amazing! I'm definitely going to have to try this one!<br />
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I LOVE FARMHOUSE SINKS! When I have my dream house, some day in the distant future, my kitchen will have a gigantor farmhouse sink and I will die of happy. I love this one featured on <a href="http://pinkwallpaper.blogspot.com/2008/04/farmhouse-sink.html">Pink Wallpaper</a>. It's beautimus and the turquoise kitchen makes my heart smile. </div>
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Happy Friday, everyone! I hope you all have lovely weekends! If you try either of those recipes, feel free to comment and let me know how it went!!</div>
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<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-6905440545863624522012-09-18T09:43:00.001-07:002012-09-18T09:45:14.240-07:00Out of the Kitchen Tuesday #2I've had these blank greeting cards in my hallway Closet O' Random Stuff for quite some time and I finally decided to do something with them. Every once in a while I get really in the mood to do stuff with ink pens, and I thought it would be fun to draw on these little cards with some fun pens. There is really nothing like a good pen. So smooth and inky, it's incredibly satisfying.<br />
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I got these colorful pens that I've really been enjoying lately. They are pretty colors, and the case folds back to make a little pen stand, which I enjoy immensely.<br />
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When writing or drawing with black ink, my current favorite pen is the Pilot Precise V7 or V5, depending on how fine a line I want.<br />
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So, I used all my fun, fancy pens to draw a couple of silly greeting cards. </div>
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I have only done these two so far, but I'd like to do some more, and I have plenty of blank cards left. It's kind of a relaxing project. I worked on one card while hanging out in my boyfriend's office, keeping him company while he was working. The other I did while hanging out with my mom in her glass studio. Fun things, fun things!</div>
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I may put some handmade cards up in the Etsy shop someday soon!</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0tag:blogger.com,1999:blog-3322981844358470083.post-68914386004939386452012-09-11T16:11:00.000-07:002012-09-11T16:11:13.918-07:00Out of the Kitchen Tuesday #1As I mentioned the other day, I've been feeling particularly crafty.<br />
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Sidebar: Whenever I say "crafty" I think of the Beastie Boys song. "She's crafty! And she's just my type!" (RIP MCA).<br />
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Anyhoodle, back to my post!<br />
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I'm going to try to post something crafty every Tuesday... we'll see how it goes!<br />
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So, my downstairs guest bathroom has been pretty blah since I moved in over a year ago. (Jeez, get on it, Aubrey.) I have a hard time deciding on color schemes and decorations and stuff like that. Recently I had a good friend of mine, Haya from <a href="http://calculatedkitchen.blogspot.com/">The Calculated Kitchen</a>, come stay with me for a few days (which was so much fun). There's nothing to inspire home improvement projects like knowing you will soon have a house guest.<br />
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One of the ideas I wanted to actually do, was make a sign for above the toilet that says "Have a Seat". Silly, I know, but I thought it was cute. I had gotten some little canvases on sale at Michaels, and thought I should put one of them to use.<br />
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I started with my blank canvas and some pretty paper (also from Michaels).<br />
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I then covered my canvas with the chosen paper.<br />
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Then traced my lettering onto the paper...</div>
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Then I got to painting! I'm sort of a turquoise fiend, so the colors I ended up on for my bathroom are turquoise and orange. I thought the turquoise paint looked good on the paper I chose. </div>
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The only problem was, the letters weren't thick enough to really stand out against that busy background, so I did have to outline them all in heavy black ink. </div>
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Once the lettering was all done, I added a small paper flower to the corner and woo! Finished product! It's now hanging in my bathroom, looking pretty, and the paper flower matches the flowers I made for the vase next to the sink. Excellent. </div>
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I'm thinking of doing another couple of these and adding them to my Etsy shop. Would anyone be interested in something like this? I think it's cute, but I could just be a whackadoodle...</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com4Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-80089042379937934272012-09-06T12:58:00.000-07:002012-09-06T12:58:19.151-07:00Salted Caramels - ooOOOOOoooh!First off, let me start by saying I've never been a huge caramel fan. It's usually over-the-top sweet for me and hurts my teeth. Yet everyone calls me crazy for not liking it. I <i>want</i> to like it, I really do. It LOOKS really great. Especially when people put salt on it. I'm a huge sucker for the salty/sweet combo. So when I ran across this recipe at <a href="http://flouritdevourit.blogspot.com.au/2012/08/vanilla-salted-caramels.html">Flour it Devour it</a>, I thought it might be time for me to attempt caramels. I like that the recipe does not use corn syrup, but rather honey. I LOVE love honey, and thought the flavor would really lend itself to caramel. Also, there's vanilla. Double yum. So I went about trying out this recipe, with just very slight modifications.<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/F2727E73-703C-4D2E-8F80-890BCF95849F-1363-000000E309FA6207.jpg?t=1346862636" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/F2727E73-703C-4D2E-8F80-890BCF95849F-1363-000000E309FA6207.jpg?t=1346862636" width="320" /></a></div>
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Thank you instagram for making my crappy photography look any kind of acceptable. Hopefully.<br />
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<u>Salted Caramels</u><br />
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1 &1/2 cups vanilla sugar<br />
1/2 cup raw honey<br />
1/2 vanilla bean<br />
1/2 cup salted butter, chopped into small cubes<br />
1 cup heavy cream<br />
Sea salt for sprinkling<br />
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So I started with raw honey and organic cane sugar. I used vanilla sugar that I made (it's easy, just chop up some vanilla bean, scrape it into the sugar, then throw it all into an air-tight canister, scraped out beans included, and the flavor infuses into the sugar. SUPER good). Pour the honey over the sugar and let it melt on a medium to low-ish heat. I also scraped an extra half of a vanilla bean into the mix, because hey, I love vanilla. Do not stir the sugar! Stirring may cause it to crystallize. If you need to do something because you just can't stand it, swirl around the pan a little, but please refrain from stirring. I know it's difficult.<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/B40D209D-FB92-4463-9A62-433146EADAE7-1363-000000E2F766FB13.jpg?t=1346862624" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/B40D209D-FB92-4463-9A62-433146EADAE7-1363-000000E2F766FB13.jpg?t=1346862624" width="320" /></a></div>
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While the sugar is melting in the honey, heat up the cream, bringing it to a simmer.</div>
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When the sugar is melted, and it's a beautiful golden brown color, add in the pieces of butter and whisk until it's all melted in and smooth. </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/A71819FA-DF35-42D0-89A1-00F322F80025-1363-000000E2FFF2F204.jpg?t=1346862629" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/A71819FA-DF35-42D0-89A1-00F322F80025-1363-000000E2FFF2F204.jpg?t=1346862629" width="320" /></a></div>
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Once the mixture is smooth, slowly add in the heated cream and whisk together. The mixture will foam up a lot, so be careful. Let the mixture cook until it reaches 248<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;">°</span>F. </div>
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/19D8A4FC-BCDF-4738-88D5-1ABE520CA5F5-1363-000000E303AE3A6F.jpg?t=1346862631" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i31.photobucket.com/albums/c357/marblecargirl/19D8A4FC-BCDF-4738-88D5-1ABE520CA5F5-1363-000000E303AE3A6F.jpg?t=1346862631" width="320" /></a></div>
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When the caramel reaches 248<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.200000762939453px;">°</span>F, pour it into a pan that has been lined with parchment paper. I used a 13x9 quarter sheet pan. Once it's cooled a bit (10-15 minutes), sprinkle the sea salt over the pan. </div>
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After the caramel has cooled to stiffness, cut it into whatever size or shapes you like. I cut mine into pieces about an inch and a half long, and half an inch wide, then wrapped them in parchment paper. Viola! Delicious, creamy caramels with tones of honey and vanilla and a hint of salt. YUM!</div>
Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-49633674453945630862012-09-04T10:59:00.002-07:002012-09-05T09:33:04.891-07:00Tartlet: Out of the KitchenLately I have been in a super crafty mood. Like, super crafty. Crafts and I have had an interesting relationship throughout my life. Growing up, my mom was (and actually still is) the queen of arts and crafts. THE QUEEN. Which was pretty awesome as a kid. There were always fun projects to do and mom would jump at the chance to do something artsy with us.<br />
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In my college years, I began to have a resentment towards crafts and craft mess. I started feeling overwhelmed by the disorganized nature of crafting and all the bits and pieces that went along with it. It probably doesn't have to be that way, but in our house it was. Art materials basically exploded all over my parents house when I was little, and has stayed that way to this day. Because I had no idea how to organize stuff like that, I began to just avoid it. </div>
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UNTIL NOW! I am not sure what's happened, but the crafting bug has bitten me once again and I find myself wanting to buy yarn, fun paper, paints, and all those wonky edge scissors. I kind of blame Pinterest.</div>
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In any case, this brings me to my point. I'd like to perhaps add a section of my shop called Tartlet: Out of the Kitchen, in which I sell items for the home, beauty, paper things, etc. Just stuff, that isn't edible. What do you think? Is this me not being focused? Am I too ADHD to stick to one business idea and go with it? I guess we'll find out!</div>
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Here are some of the things that have inspired me lately...</div>
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Adorable pin cushion. SERIOUS ADORABLE! </div>
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<a href="http://farm5.staticflickr.com/4049/4245132667_be25de144d_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm5.staticflickr.com/4049/4245132667_be25de144d_z.jpg" width="240" /></a></div>
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<span style="font-size: xx-small;">From <a href="http://www.flickr.com/photos/happyfind/4245132667/">http://www.flickr.com/photos/happyfind/4245132667/</a></span></div>
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Cute little drawstring bags.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzKgtddHpgTzhyphenhyphenUWrX_WDzFOz2U-bILg5qUHd-llwGVfEMB2cqh_yN_1XZXbzwyDjrU_U3Oe1JHd_CdEePLqsMVwUpKaKcCePuZuR-d3UNmEfKpAJMktyGBEMyoX7TVrgyWJs0RhzoCH_/s320/Drawstring+giftbag+title.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzKgtddHpgTzhyphenhyphenUWrX_WDzFOz2U-bILg5qUHd-llwGVfEMB2cqh_yN_1XZXbzwyDjrU_U3Oe1JHd_CdEePLqsMVwUpKaKcCePuZuR-d3UNmEfKpAJMktyGBEMyoX7TVrgyWJs0RhzoCH_/s320/Drawstring+giftbag+title.jpg" /></a></div>
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<span style="font-size: xx-small;">From <a href="http://alittleredribbon.blogspot.com/2009/11/linen-drawstring-giftbag-tutorial.html">A Little Red Ribbon</a></span></div>
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Hand lotion bars.</div>
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<a href="http://kindacrunchykate.files.wordpress.com/2011/01/hard-lotion-how-to.jpg?w=460&h=344" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://kindacrunchykate.files.wordpress.com/2011/01/hard-lotion-how-to.jpg?w=460&h=344" width="320" /></a></div>
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<span style="font-size: xx-small;">From <a href="http://kindacrunchykate.com/2011/01/24/how-to-make-hard-lotion-bars-a-photo-tutorial/">Kinda Crunchy Kate</a></span></div>
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And more!! I also kind of want to do a line of one-off, hand drawn greeting cards. I have already done a couple, but don't want to put them up until I have some more done.</div>
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TOO MANY IDEAS!</div>
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I've also been fooling around in the Tartlet kitchen and have come up with some more goodness, including salted caramels, and chocolate bark. I will be putting these items up soon!</div>
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Hopefully you will see a whole bunch of new stuff in my shop, as I branch out into other areas, outside of baking. And if not, well, there goes my ADHD again :)</div>
Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-18163326707708212732012-08-28T14:40:00.001-07:002012-09-04T11:01:17.753-07:00A Love Letter to King Arthur FlourMy darling King Arthur,<br />
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You are the wind beneath my bakery wings. You are the sun that brightens my cookie day. You are the love that warms my brownie heart. Without you, I could not create amazing, flavorful, flaky pie crusts. I could not bake a whole wheat shortbread that is actually delicious and addicting. Nor could I make madeleines that are so fluffy and delightful, they will make you want to slap your mama.<br />
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Thank you for all that you do! I will always love you!<br />
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<a href="http://images.free-extras.com/pics/i/i_kiss_you-1436.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="130" src="http://images.free-extras.com/pics/i/i_kiss_you-1436.jpg" width="200" /></a></div>
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Yours forever,<br />
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Aubrey<br />
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Seriously, you guys. King Arthur Flour is the best stuff. I love it. It makes everything so much better. I highly recommend baking with it, if you haven't already. If you have, then you already know! My favorite is the White Whole Wheat. It allows me to incorporate whole wheat flour into more of my baking because it's so mild and yummo!<br />
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<a href="http://www.kingarthurflour.com/item-img/3311_07_13_2012__15_06_30_456" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.kingarthurflour.com/item-img/3311_07_13_2012__15_06_30_456" width="320" /></a></div>
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<span style="font-size: x-small;">Image from <a href="http://www.kingarthurflour.com/">www.kingarthurflour.com</a></span></div>
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Try out their stuff and let me know what you think!</div>
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No, this was not paid for by King Arthur, I'm in love with them for free!</div>
<br />Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area, CA, USA37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-44228814634946162572012-08-27T14:23:00.000-07:002012-08-27T14:24:59.399-07:00Palmiers!French Palmiers, why they be so tasty?! I just made them for the first time and ooh girl, I am in love. These sugary, caramelized, yummy pastries are my new best friend. Really, what can be better than pastry dough drenched in sugar and cinnamon? Not a lot.<br />
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Here's a glamour shot of my first attempt at these sexy ladies.<br />
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<a href="http://img2.etsystatic.com/008/0/6798395/il_570xN.367161038_an9d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img2.etsystatic.com/008/0/6798395/il_570xN.367161038_an9d.jpg" width="300" /></a></div>
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Aren't they lovely? I think I ate four right after this picture was taken. Woops...</div>
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Since then, I've made them a couple more times and they are now up for sale in my <a href="http://www.etsy.com/listing/107274704/cinnamon-sugar-palmiers-16-cookies">Etsy Shop</a>! Please do indulge! I promise you'll love them!</div>
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I may try out some different flavors, like CHOCOLATE! Also, perhaps a fruit flavor? I've been wondering if adding some peach preserves or something like that would work out. STAY TUNED!</div>
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Here's another shot for your drooling pleasure ;)</div>
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<a href="http://img2.etsystatic.com/002/0/6798395/il_570xN.367161074_lmoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://img2.etsystatic.com/002/0/6798395/il_570xN.367161074_lmoa.jpg" width="317" /></a></div>
Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com0Bay Area37.7141454 -122.2536.9102414 -123.5134275 38.5180494 -120.9865725tag:blogger.com,1999:blog-3322981844358470083.post-64515161953221303652012-08-17T13:31:00.003-07:002012-08-17T13:33:32.189-07:00OverwhelmEvery day I open up my blog and think, "TODAY I WILL BLOG A THING!" And every day I am bombarded with a bajillion other things to do for my (real) job and just for life. Work has been extremely busy lately and life hasn't been much calmer. AND I've been dealing with a broken puppy on top of everything. This means I've had to be with my dog, Moose, constantly for the past two and a half weeks while he recovered from a back injury. The vet said he had to stay in his crate to heal because he's a crazy cray who runs around constantly and jumps up on everything he can. Jumping up on things is a huge no-no for dachshunds because their backs are so susceptible to injury, and he kept re-hurting himself before he had a chance to heal from the original injury. When we put him in his crate the first evening he was very upset with us and made us look at his butt all night.<br />
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<a href="http://i31.photobucket.com/albums/c357/marblecargirl/ABFDD383-CDE8-4293-AB29-B5E7C2371CC9-1674-0000011CDEB43CFC-1.jpg?t=1345235077" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="http://i31.photobucket.com/albums/c357/marblecargirl/ABFDD383-CDE8-4293-AB29-B5E7C2371CC9-1674-0000011CDEB43CFC-1.jpg?t=1345235077" width="320" /></a></div>
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(Please excuse the terrible photo quality)</div>
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He's starting to feel better, thanks to being in doggy jail, being on four different medications, and laser treatments (for which he had to wear doggles *giggle*). Oh you want to see a picture of him in doggles? Well, who doesn't?! It's kind of the best thing that's ever happened.</div>
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So the essence of this blog is, I apologize for being a bad blogger, but sometimes stuff is just too much and I have to crawl into a hole in my five minutes of spare time so that I don't go as crazy as my dog. I will do my best to get back into the regular swing of things, and I DO have a couple of new things I intend to put up in my Etsy shop when I have a moment. They are really yummy, I promise!</div>
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Starting Tartlethttp://www.blogger.com/profile/05879882858885540185noreply@blogger.com1