About Me

My photo
I've been crocheting for over 30 years, and come from a family of yarn and fabric artisans. I learned to sew from my Grandmother who made several quilts a year entirely by hand...one for each child, grandchild, and great-grandchild. Life situations and changes caused me to take a chance and open my first Etsy shop in Feb. 2011. A few successful months later, I opened my second Etsy shop as BeccaTheBaker...and later in 2011 opened my third Etsy shop as BeyondCrochetToo. I'm a single mother of 2 teenagers (a girl and a boy), plus 2 cats. I'm a 5th generation Native Californian (Northern California. And am happy to be back on the West Coast in the Pacific Northwest where I belong.

Saturday, July 30, 2011

Free Recipe - Grand Marnier Brownies

Grand Marnier Brownies

Recipe Photo
  • Yield: 15 brownies
  • Difficulty: *Easy
  • Preparation: 30 minutes plus baking and cooling times.

2 1/4 cup Godiva Dark Chocolate callets
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs, at room temperature
1/3 cup Grand Marnier
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups coarsely broken walnuts
15 chocolate-dipped walnuts for garnish (optional)

  • Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.

  • Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool slightly.

  • Beat butter and sugars in large bowl for 2 to 3 minutes or until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Beat in Grand Marnier, vanilla and orange zest. (The mixture may look slightly curdled.) Beat in melted chocolate. Beat in flour and salt, using low speed. Stir in walnuts. Spread batter in prepared pan.

  • Bake for 25 to 30 minutes or until a toothpick inserted 2 inches away from center comes out with a few moist crumbs clinging to it. Do not overbake.

  • Cool in pan on wire rack. Place brownies in pan in freezer for 20 minutes. Using the two long ends of foil as handles, lift the brownies out of the pan. Gently invert brownies onto a cutting board and carefully peel off foil. Place brownies top side up and cut into 15 squares. Top with chocolate-dipped walnuts, if desired.

  • Monday, July 25, 2011

    Friday, July 22, 2011

    FREE Printable - From Oh My! Handmade Goodness

    Owl Birthday Party Printables

    Party Invitations

    3 inch Party Circles

    2 inch Party Circles

    Thank You Cards

    Just Not On My Game...

    Been a long week this week. Had a lot more than usual to juggle. But, that's the way life is sometimes. :)

    For those that are truly following...I apologize for not getting out a Wishlist this week. I promise to have one next week, plus I've been working on showcasing another wonderful shop/seller to introduce you all to.

    In the meantime, I'll be posting some FREE goodies for you all to enjoy. :)

    Hope you all are having great Summers!! Get out there and let that sunshine in! :D

    Sunday, July 17, 2011

    2 Recipes for National Ice Cream Day!! :D

    Lime Cooler Mini Ice Cream Pies
    Hide Image
    Hide Description
    Here's a 4-ingredient dessert idea that couldn't be easier: creamy lime sherbet and ice cream in a simple pie crust cup.
    Prep Time: 20 Min
    Total Time: 4 Hr 30 Min
    Makes: 12 servings
    User Rating (0)
    empty starempty starempty starempty starempty star
    Hide Ingredients
    box Pillsbury® refrigerated pie crusts, softened as directed on box
    cup lime sherbet
    cup vanilla ice cream
    cup whipped topping
    Grated lime peel, if desired
    Hide Directions
    • Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
    • Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
    • Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.
    Hide High Altitude
    High Altitude (3500-6500 ft):
    Hide Nutritional Information
    Nutritional Information:
    1 Serving (1 Serving)
    • Calories 190
      • (Calories from Fat 90),
    • Total Fat 10g
      • (Saturated Fat 5g,
      • Trans Fat 0g),
    • Cholesterol 10mg;
    • Sodium 190mg;
    • Total Carbohydrate 23g
      • (Dietary Fiber 0g,
      • Sugars 5g),
    • Protein 1g;
    Percent Daily Value*:
    • Vitamin A 0.00%;
    • Vitamin C 0.00%;
    • Calcium 2.00%;
    • Iron 0.00%;
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
    Chocolate-Toffee Ice Cream Squares
    Hide Image
    Hide Description
    Relish this frozen dessert made with chocolate ice cream, toffee bits, hot fudge and whipping cream – all the best delights you could pack into a treat.
    Prep Time: 20 Min
    Total Time: 2 Hr 50 Min
    Makes: 15 servings
    User Rating (186)
    full starfull starfull starfull starempty star
    Hide Ingredients
    roll (16.5 oz) Pillsbury® refrigerated sugar cookies
    cup chocolate-coated toffee bits
    1 1/2
    cups whipping cream
    tablespoons powdered sugar
    quart (4 cups) chocolate ice cream, slightly softened
    jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature
    Hide Directions
    • Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
    • Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
    • In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
    • Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. Cut into squares. Store in freezer.
    Hide High Altitude
    High Altitude (3500-6500 ft):
    No change.
    Hide Nutritional Information
    Nutritional Information:
    1 Serving (1 Serving)
    • Calories 430
      • (Calories from Fat 210),
    • Total Fat 23g
      • (Saturated Fat 11g,
      • Trans Fat 2g),
    • Cholesterol 55mg;
    • Sodium 230mg;
    • Total Carbohydrate 52g
      • (Dietary Fiber 1g,
      • Sugars 37g),
    • Protein 5g;
    Percent Daily Value*:
    • Vitamin A 8.00%;
    • Vitamin C 0.00%;
    • Calcium 10.00%;
    • Iron 6.00%;
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.

    Friday, July 15, 2011

    Heading Into Fall

    Even though it's Summer, my mind has been on the Fall - especially Halloween. My newest listings are helping me get ready for the next season. :)

    Bright Orange Sitting Pretty Kitty

    The perfect animal to help me transition into Halloween! :)

    Amigurumi Tiger

    And because it's still Summer, I've relisted my Rainbow Throw.

    Pastel Rainbow Throw

    Tuesday, July 12, 2011

    Rainbow Cheesecake Recipe - Repost from: Taste for Adventure

    Rainbow Cheesecake
    Rainbow Cheesecake
    Rated 5.0 Stars
    There’s a hidden secret to this Rainbow Cheesecake recipe. A surprise. And no, the surprise isn’t the awesome rainbow layers that appear on each slice of cake.
    The surprise is that it’s the best cheesecake you’ll ever eat.
    Beyond being beautiful, it’s silky, smooth, light, and tasty all at the same time. It’s the kind of cheesecake that needs no topping.
    The downside of making cheesecake from scratch, however, is that it takes roughly 8 hours to make. So plan accordingly!
    Now, of course, you don’t have to do the whole rainbow thing. If you leave it out you’ll still be left with a very awesome, standard colored, cheesecake that will wow your guests.
    You’ll need a Springform pan, which is the only way to get the cake to mold correctly. You also need to make sure your Springform pan is waterproof because you need to actually bake this cake in a water bath.
    Have no fear though. This isn’t hard. Just take a few layers of foil and carefully wrap it around the pan in both directions. Fold it carefully all around the edges until it fits snugly against the pan. Be careful not to rip the foil!
    This was my pan ready to go.
    Double Rainbow Cheesecake recipe
    This is a very standard graham cracker crust, although I do like to add a bit of cinnamon to mine. To make it, grind up your crackers really finely and mix it with your salt, sugar, and cinnamon. Then mash in the butter with your fingers.
    Press this firmly into your prepared dish.
    Double Rainbow Cheesecake recipe
    Bake the crust at 350 degrees for about 10 minutes. Be sure to let it cool completely before adding the filling.
    To make the filling, start by whipping the cream cheese until it’s nice and smooth – about 4-5 minutes. Then add in the sugar, salt, and vanilla and mix it again until smooth. Then beat in one egg at a time followed by the sour cream and heavy cream. You should end up with a silky smooth mixture.
    Double Rainbow Cheesecake recipe
    Now for the fun part. The colors!
    Just divide your mixture into 6 different bowls and add the appropriate colors to each bowl.
    And yes, I realize that the rainbow actually has seven colors, but for this dish it’s pretty impossible to tell the difference between violet and indigo. So six will do!
    Double Rainbow Cheesecake recipe
    Once you have your colors mixed, pour them into the prepared pan with the crust in a logical order, which for me was: red, orange, yellow, green, blue, purple.
    The trick is to pour each color right in the center of the dish. This will cause them to spread out evenly so each slice has all the layers!
    Double Rainbow Cheesecake recipe
    Bake this at 325 degrees for about 1 hour and 45 minutes in a water bath. To make the water bath, just set your Springform pan in a larger baking dish and then pour boiling water in the larger pan until it comes about 1 inch up the side of the dish.
    An hour and 45 minutes will give you plenty of time to do all the dishes!
    Double Rainbow Cheesecake recipe
    When it’s done baking, the goal is to cool it down as slowly as possible so the cake doesn’t crack a lot. The best way to do this is to turn off the oven, crack the door a bit, and let it cool in the water bath inside the oven for about an hour.
    Double Rainbow Cheesecake recipe
    When it comes out, remove it from the water bath, cover it loosely with foil and store it in the fridge for at least 4 hours.
    When you’re ready to remove the cake, slide a narrow knife around the edge of the pan. Then release the spring and carefully slide off the outside.
    Double Rainbow Cheesecake recipe
    There’s no doubt this take some time. But it’s a really fun project and one that’ll reward your work with a perfect cheesecake.

    Justin's Canadian Turtle

    I don't know what started my son Justin's fascination with Canada. - We are not from Canada...nor do we know anyone from Canada. But, for several years now Justin has been obsessed over anything Canadian. - Teenagers....go figure!! :)

    Justin pictured exactly how he wanted this, so he gets full credit for designing it.

    He also had the idea to make "flag" turtles, using the colors from flags of different countries to make the shells. How awesome is that??! :)

    I don't usually recreate what I make as special requests for my kids, but this one is just too cute! - I'll only duplicate it though with Justin's permission. :)

     I was a little concerned at first about making a red turtle body, but it's what Justin wanted and had envisioned - and I have to say....I think it came out GREAT!! :D

    I love how the white vest with red buttons really pulls it all together! - Awesome design job Justin!! :D

    Wishlist #12: What's in the Cupboard?

    This week's collection is all about wonderful mixes, coffees, teas, and jarred treats that can be kept in the pantry or cupboard till ready to devour.

    Coke and Rum Ice Cream Topping and Jelly

    Jelly and jam sampler
    Chocolate - Banana Spread

    Sea Salt Caramel - OMG!!

    Strawberry Black Tea - My personal favorite for iced tea!

    Moonpie Cupcakes in a jar.

    Red Velvet Whoopie Pie Mix

    Painted Desert Chili Mix - So pretty!

    Cinnamon Chip Scone Mix

    White Wine Italian Cake Mix

    Strawberry-Pineapple Jam

    Watermelon Jelly - interesting AND pretty!!

    Yummy Raw Honey

    Peanut Butter and Chocolate Granola :)

    Wild Blackberry Honey Sticks

    Carribean Carcharadon Hot Sauce

    Hot Sauce Sampler

    Gourmet Pumpkin Spice Hot Cocoa

    Mocha Cream Flavored Coffee

    Coconut, pineapple, and macadamia nuts in a granola...YUMMM!!!!