Photo Gifts

As Hubby's folks live in another state & we only get to see them every couple of years I'm always trying to think of new photo gifts to make & send. Over the years I have made a variety of items from large photo canvases that were embellished to laminated photo wall hangings to coasters.... I wasn't clever enough to take pics of all my earlier creations but I'm all over it these days ;-)

I actually have three sets of rellies to send gifts to so I feel it's pretty important to not only find new fresh ideas but also make sure I create something they are proud to display. But of course the most important part of the gift is the photos :-)

Sisters Canvas

I am so so happy with how these two canvases turned out as they look exactly as I imagined them. 

For a while I struggled with the clusters in the corner but my daughter Lyssa, who one of the canvases is for, came to the rescue & helped me nut it out.

My last work (the birds) was quite pastel & I really wanted to go a little darker this time but still produce something that was vibrant & pretty.

I already had the idea to do a canvas with two girls, for Lyssa & Harmony, after seeing so much SheArt around. A couple of recent visits to Scrapbooking in Geraldton provided us with the girl stamps and then a couple of single girl 6x6 inch canvases on display to inspire me. I decided to go to 12x12 canvas as I was displaying twice the girls. :-)

Basic Chocolate Cupcake

225g unsalted butter softened

225g caster sugar

225g self raising flour

1tsp baking powder

4Tbs cocoa powder

4 eggs

1tsp vanilla essence

Preheat oven to 175 degrees.

Place paper cases in muffin tray.

Combine all ingredients in a large bowl & whisk until smooth.

Spoon batter into cases.

Bake for 20 mins then remove from oven & cool for 5 mins before removing the cupcakes from the tin & cool in wire rack.

Icing:

100grams chopped plain chocolate (I used dark)

2Tbs of double cream

50grams unsalted butter softened 

100grams icing sugar

Put the chocolate, cream & butter in a saucepan over a low heat.

Stir gently until combined.

Remove from heat & stir in icing sugar until the mixture is smooth.

Swirl onto cupcakes & enjoy! :-)

Peanut Butter Cupcakes

225 grams unsalted butter

225 grams caster sugar

225 grams self raising flour

4 eggs

115 grams peanut butter *

Preheat oven to 175 degrees. Place 18 paper cases in muffin tin.

Using an electric mixer cream the butter & sugar then add eggs one at a time, beating well between each addition.  Add flour. Mix through peanut butter until well combined.

Place batter in paper cases.  Bake for 20 mins. Leave to cool in tins for 5 mins before removing cupcakes & cooling on rack.

ICING

60 grams peanut butter*

50 grams butter

2 tsp vanilla extract

115 grams icing sugar

2 Tbs milk

To make the icing beat the butter, peanut butter & vanilla using an electric whisk until light & fluffy. Then add the icing sugar & milk. Ice cupcakes.

*you can use crunchy or smooth peanut butter, depending on personal taste :-)