We are so anxious for the 4th of July – it’s always a fun day to celebrate!  To get your party started, we’ve created this Sweet Liberty tag because everyone loves a ”Sweet” to take home!  You can add this tag to any homemade goodie - we’ve featured it with  Sweet Liberty Bark and our homemade Pixie Sticks!  If you’d rather, just fill a goodie bag or tin with your favorite red, white, and blue treats.

We’ve also coordinated some straw flags – you can use to make individual pixie stick treats or for your drink straws.

No matter how or where you enjoy July 4 – we hope you have a SWEET Celebration!

The tags come in 2 sizes.  The larger one fits a 2 1/2″ punch and the smaller one fits a 2″ punch.  Download the Sweet Liberty Tag here

Download the Sweet Liberty Straw Tag here

I was thrilled last week to find the most beautiful rhubarb at my grocer last week.   It’s not grown locally here in Texas and I don’t see it that often.  In fact when I got to the check out the teenage boy at the register was so excited by my rhubarb purchase.  I told him I was impressed that he knew what it was.  He replied, “Oh I know what it is . . . I’ve just never seen anyone buy it before!”  {I guess the South just doesn’t know what they are missing.}  Fortunate for me, it’s a wonderful world where we can now get beautiful produce from around the globe.

Rhubarb is actually so apropos for Mother’s Day weekend; it is my favorite and I learned to love it from my mom who made the best Rhubarb Custard Pie ever!  This crumble is sweet and delicious with a mix of rhubarb and strawberries.  This recipe makes an 8×8 pan, or you could make it in 6 individual servings.

Not only is this Strawberry Rhubarb Crumble fun and pretty in the individual jars, you could also make a few extras to send home with your guests.  This crumble is wonderful warm out of the oven, but it’s just as yummy to eat it cold the next day!

Strawberry Rhubarb Crumble Recipe

Ingredients

4 cups diced rhubarb (about 1 1/2 pounds)
2 cups sliced fresh strawberries
1 1/4 cups sugar
2 tablespoons flour
2 tablespoons instant tapioca
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Pinch of salt

Crumble Topping

1/4 cup butter, softened
1/2 cup sugar
1/2 cup flour
1/4 teaspoon finely grated orange zest
pinch salt

Directions

Preheat oven to 375  degrees.  Stir together rhubarb, strawberries, sugar, flour, tapioca, orange zest, orange juice, and salt in a bowl.  Let stand  10-15 minutes, stirring occasionally.

In a medium bowl prepare the topping by mixing the butter, sugar, flour, orange zest and salt with a fork until crumbly.

Place six (1 cup) canning jars or ramekins on a baking sheet pan lined with parchment paper.  Coat each jar with cooking spray and fill with rhubarb mixture; sprinkle with topping, dividing evenly.  OR place rhubarb mixture in an 8×8 sprayed baking dish and sprinkle with topping.

Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on a wire rack 30 minutes. Serve warm with ice cream if desired.

{Note:  the individual dishes will most likely bubble over and get a little sticky.  You can either serve them on a small plate, or the best way to get the stick off is to use a clean dish rag and hot water.  Place the warm jar on the rag in the palm of your hand and carefully wipe away the spills.}

Chalkboard hands, Helping hands, Dry-Your-Tear hands.  Hands that clap, Hands that guide, Hands that hold your hands.

All those sweet hands that influence our lives are in for a treat.  A Lemon Sugar Hand Scrub is the perfect way to say thanks – to moms, grandmothers, teachers, or anyone you want to do something special for.

This sweet scrub is easy to make, just sugar, coconut oil, lemon zest and a little lemon oil.  So simple, but it will leave your hands feeling smooth and wonderful!  We’ve created a label for the scrub, plus a couple notes to add to your packaging.

Lemon Sugar Hand Scrub Recipe

Ingredients

2 cups sugar

1/3 cup coconut oil

lemon zest (about 1/2 of a lemon)

several drops lemon essential oil (you could you lemon extract)

Directions

Heat the coconut oil in the microwave until soft, but not melted (10-15 seconds).  Add the coconut oil to the sugar and work it in until completely combined and crumbly.   Add the lemon zest and lemon oil.

Package in cute well-sealed containers such as jars or tins.

Download the Lemon Sugar Hand Scrub Labels Here

Download the Bless your Sweet Hands for Helping Shape My World Tag Here

Download the Bless your Sweet Hands Tag Here

Are you aware that Easter falls in March this year? So that means we are less than 1 month to Easter. Easter is just barely in March, March 31st to be exact. {It is also my birthday, just saying}.  So if you are looking for a fun little treat, look no further.  These little nests can be made so fast.  You don’t even need to break out the mixer.

Coconut Easter Nests

Ingredients:

1 (14 oz) bag flake coconut
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
1/2 tsp. salt
1 egg white
egg-shaped candies

Directions:

Preheat oven to 375.  Mix all ingredients, except candies, together until well blended.  Line a baking sheet with parchment paper.  Place about 1/4 cup mounds of coconut dough on prepared pan.  Bake about 15-18 minutes until golden brown.  Cookies may lose shape during baking, simply use a spatula to reshape them.  Make an indentation with thumb to form a nest.  Let cool completely and fill with egg-shaped candies.  {Makes approximately 10 nests, and I could fit them all on one tray.}

It is officially time to get ready for Valentines Day. It is February 1st and so we are just two weeks away. Do have big plans? It will be an unusual Valentine’s Day at my house. My husband and I will be in two different states, neither one of us at home. So I guess we will be planning a date night for another day.

These cupcakes are a perfect Valentine’s Day treat. They would be great for any parties leading up to the big day, be sure to check back next week for a Cherry Buttercream Frosting and a delicious chocolate cupcake to use as the base of this fun cupcake.

Cherry Cordial Cupcakes

Ingredients:

favorite chocolate cupcake batter (can even be a box mix made up)

Cherry Cordial Chocolates

Directions:

Preheat oven to 350.  Line muffin tin with paper liners and lightly spray with nonstick spray.

Fill each cup half way full with batter.  Place a Cherry Cordial in each and lightly press into the batter.  Top each Cherry Cordial with about a tablespoon of batter to cover the top.

Bake cupcakes 18-20 minutes, or until a toothpick inserted in centers comes out clean .  Cool in pan 5 minutes before transferring to a wire rack to cool completely.