Sunday, 24 July 2016

Christmas in July 2016 day 24 / Noël en juillet 2016 jour 24

CIJ day 24 / jour 24

Angel wings.

There is no tutorial but it can be easily drawn freehand and made into a Chrismtas ornament for the tree. You could even add a name-tage if you have a special angel in your family.




Saturday, 23 July 2016

Christmas in July 2016 day 23 / Noël en juillet 2016 jour 23

CIJ day 23 / jour 23
Cranberry – orange muffins


NGREDIENTS
·         2 cups Flour
·         ¾ cup Light Brown Sugar
·         2 tsp Baking Powder
·         2 Eggs
·         ¾ cup Orange Juice
·         1 Tbsp Orange Zest
·         cup Vegetable Oil
·         1 cup chopped Fresh Cranberries (or 1 cup dried, if you can't find fresh cranberries)
INSTRUCTIONS
1.    Preheat oven to 375.
2.    Line muffin pan with paper liners (if you want to skip the liners, you can - just spray the muffin tins with non-stick spray)
3.    Mix together flour, brown sugar and baking powder. Set aside.
4.    Beat together eggs. orange juice, zest and oil.
5.    Add wet ingredients into the dry ingredients just until moistened.
6.    Fold in cranberries.
7.    Spoon into prepared muffin pan.
8.    Bake for 20 minutes or until golden brown.

9.    Cool on a wire rack.

Friday, 22 July 2016

Christmas in July 2016 day 22 / Noël en juillet 2016 jour 22

CIJ day 22 / jour 22

Friday night at the movies.  It’s a Wonderful Life



A movie with James Stuart about an angel that helps a compassionate but despairingly frustrated businessman by showing what life would have been like if he never existed.


It’s a 1946 movie in black and white but it’s got a lovely Christmas spirit.

Thursday, 21 July 2016

Christmas in July 2016 day 21 / Noël en juillet 2016 jour 21


CIJ day 21 / jour 21

Large reusable Christmas gift bag.



This one is great but I don’t have the tutorial.  However you could use one of the tutorials on here to make it http://so-sew-easy.com/fabric-gift-bags/

A tutorial can also be found here

Wednesday, 20 July 2016

Christmas in July 2016 day 20 / Noël en juillet 2016 jour 20

CIJ day 20 / jour 20

Gifts for men.  

They are so hard to buy for!  I know mine is as is also my son.

Slim wallet
Wi-fi speaker
Wireless headphones (oh WE love that he wears those! Haha)
Cool cufflinks – these can be found really cheap on AllieExpress and added to the stockings
Tools!
A telescope ($$)
Sports cap (as if they didn’t already own tons of these!)
Smart home wall controller ($$) – this would be awesome
Perfume – I like Aqua de Gio de Armani
Portable phone charger… hummmm I think I’ll look up this one for my son
Faux book safe
Go pro camera
Turntable – I know dh would like that
A drone
Hammock
Hot-dog toaster
DVD – James Bond collection
Breakfast maker machine (bought that last year and the boys use it!)

Go see that link, really great ideas on there.  I usually buy a sweater, a dvd or a  GC for tools.

Tuesday, 19 July 2016

Christmas in July 2016 day 19 / Noël en juillet 2016 jour 19

CIJ day 19 / jour 19

A healthier Christmas dessert today.

Dark chocolate sea-salt almonds



Ingredients:

·         6 ounces bittersweet or semi-sweet high quality chocolate
·         1 and 1/2 cups Diamond of California whole almonds (raw and unsalted)
·         sea salt
·         turbinado sugar (or any coarse/raw sugar)
 Directions:
1.      Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2.      Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3.      Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4.      Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5.      Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.


Enjoy!

Monday, 18 July 2016

Christmas in July 2016 day 18 / Noël en juillet 2016 jour 18

CIJ day 18 / jour 18
Champagne Jello Cups



I’m thinking this would be great on New-Year’s Eve

Ingredients:
1ST CHAMPAGNE LAYER
1 & 1/2 cups champagne
1/2 cup boiling water
1 gelatin packet

CREAMY LAYER
1 can sweetened condensed milk
1 cup boiling water
1/2 cup cold water
1 gelatin packet

2ND CHAMPAGNE LAYER
1 & 1/2 cups champagne
1/2 cup boiling water
1 gelatin packet

FOR THE RIM
gold sprinkles
corn syrup

Directions:
Gently pour the champagne into a mixing bowl.
Measure out 1/2 cup of boiling water in a separate bowl then add 1 gelatin packet to the water, gently stirring.
Once combined, pour the water/gelatin mixture into the champagne and gently stir.
Divide the champagne jello into glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator.
Once the champagne jello has set, begin to prepare the creamy layer.
In a mixing bowl, combine the sweetened condensed milk and 1 cup of boiling water. Stir to combine.
In a separate bowl, combine the 1/2 cup cold water and 1 gelatin packet. Stir to mix. Allow the gelatin mixture to set for 2-3 minutes.
Pour the gelatin mixture into the sweetened condensed milk mixture and stir to combine.
Divide the creamy layer into the glasses. If you want the jello to set at an angle, place the glasses in a muffin or mini muffin pan at an angle to set in the refrigerator.
Repeat the instructions for the champagne layer to add the final layer to the cups.
Use a small amount of corn syrup and your finger, a small metal spatula or a small new paint brush to dab a little bit of corn syrup all around the rim of the glass.
Then turn the glass upside down into a shallow bowl of sprinkles, moving it around until the rim is covered.
Serve the jello or refrigerate until ready to serve.