Today there was supposed to be a small meeting at my house. It was cancelled due to a rise in covid cases. I'd already gone to the store and got refreshments but I wasn't bummed because of the reason in the live video I did, Creative Life Tip #13 Two Birds = One Yes. Basically, there's always more than one reason I do things so if something falls through then I'm not disappointed because there's still some other reason to do it. Besides the gathering, I was going to take photos of my Caramel Apple Hack to share, try the dessert out to see if it would work out for dinner guest for Sunday. So I still had a couple reasons and the bonus was that Joseph and I could have fun having a private party.
Caramel with Lindor chocolates, toasted coconut, chopped almonds, crunch balls, toffee bits. Add skewers and green apples.
I love layered Caramel Apples. But they're so much more work that it turns into a production. I always have good intentions to do them every Halloween but never get around to it. How do I make Caramel Apples now? Introduction to my Caramel Apple Hack.
It's supper easy to pull together. Joseph and I had so much fun making the combinations and a mess. This will be my go to for Halloween from now on. Besides, let's be honest, the apple is just a delivery system.
If you're looking for another apple idea here one Party Tabletop Toasting, Apple Caramel Crunch that I did a few years ago.
Holidays are a fun time to be a little creative. Happy creative celebrations.
I use Pinterest all the time. It's a great creative tool. I've had this great cafe pin pinned for awhile. Looking through a board I realized that the @mycasa pin of Cafe Fabrique might be here in Sweden. I was curious so I did a little research and sure enough it is here a few miles away. It was just as Åsa Myrberg's pin/photo shows.
I have loved doing watercolor sketches of Sweden! So when I saw this pin in person I had to paint it. I got my portable studio and e-bike together and headed out. I like the focused time when painting at a particular cafe. It's just fun.
Are there any Pins that you've had to visit when you saw them?
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I was in my 30s before I'd even heard of a Monté Cristo sandwich. We'd gone out with my sister and my bro-in-law ordered it. It was just a different kind of sandwich I wanted to try. Fast forward to buying my mini loaves of bread here in Sweden and wondering what kind of sandwich I could make. So I did a little hack with the Monté Cristo.
This is a Mini Loaf Monté Cristo pull apart sandwich. That's a mouthful and unintentional pun there. Anyway, I really liked doing this for several reasons. One, it's a mini loaf. Small size. It doesn't really look it in the photo because I'm using a small plate and cooking dish but it was small. I'm not feeding 10 people a day anymore and with just the 3 of us I don't have to cook cafeteria style. But, this actually would be easy for a large group because it's bread made into french toast so it can be made in the morning, wrapped up and put in the fridge for later that day. I like that kind of cooking. It's a time saver to do dinner when you're already in the kitchen for breakfast.
Make the French toast, layer it in a pan with cheese of choice and ham. I like open face sandwiches (one piece of bread) so I put ham and cheese between each slice of bread. Though it can be done ever other piece of toast. Then wrap it in foil and put in fridge. When ready just pop it in the oven to heat and melt it.
In the meantime, I added fresh raspberries to raspberry jam. Raspberry jam in Sweden is so inexpensive and I love it. Adding the berries takes it up a notch. Then whipped cream.
The only thing I'd do differently is to bake the loaf with a little raspberry jam in the bottom. I think that would add a nice touch of the warm jam.
Shopping list: Mini bread loaf, eggs, milk, cinnamon, cheese, ham, raspberries, raspberry jam, cream
I like getting a little creative in the kitchen. Let me know if you try it and share a photo with my Shannon's Studio Facebook page. Also, if you want other ideas on living creatively then join my email list.
It's Pumpkin Season! And this is a super easy way to be festive. Make your stew like you regularly do then put it into a raw, cleaned of seeds pumpkin. Put the pumpkin lid on and wrap the whole thing in foil. Bake at 350˙for about an hour. I overcooked mine because I was video chatting with one of my kids so I just place the cooked pumpkin on a bowl. If it's not overcooked it can stand alone. Plus, look at those little Swedish moose crackers. Moose are Sweden's National animal.
About 30 years ago I did this in a big pumpkin and it still worked. So either single serving or family size it's still doable. It kinda looks like a lot of work but it really isn't. Give it a try and share a photo on my Shannon's Studio Facebook page.
Just over here in Sweden living a creative life but you can live a creative life where you are. Join me to learn more about creative living.
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