Cheer Jar of Goodies

Good morning! I have another project to share with you using Moxxie's new Cheerleading line. This one is full of chocolaty goodness! :)

Using a wide mouth mason jar, I decorated it using some designer paper and few stickers from the Cheerleading line.

Next I wrapped up the adorable jar. I just couldn't leave at that. So I created a cute little tag to tie around the top.

All ready to go some cute little cheerleader!

Thanks for stopping by! :)

Products Used:

Moxxie Cheerleading line

Stampin' Up! Fibers

Scrap It Girl & Heart Challenge

I have some amazing news! I am happy to announce that I am now a new member of the Scrap It Girl design team! 

She has monthly challenges and Favorite Things Friday. So please come check her out and join us in all the fun! Speaking of which, this month's challenge is HEARTS. There is also an amazing prize for the winner!

Let me start you out with a little bit of inspiration of my own but make sure to head over to fill that bucket with all the amazing projects that are linking up!

I love these pictures of my 2nd daughter. She is such a doll! She was into the chocolate from the moment she could crawl and now she 9 years old. Where does the time go!? The saying "Love Me & Feed Me Chocolate" came from when you were about 4 years old and you and I were having a rough day and I asked you "Whatever will I do with you?" and you answered with your cute little voice, "LOVE Me & Feed Me Chocolate!"

On this layout I inked around the edges of my 12x12 sheet with some Tim Holtz Distress Ink- Vintage Photo. I then added a full 8 1/2 x11 sheet of vellum, I love the "softness" that vellum seems to add. The mats behind the pictures are from Spellbinders Nestabilities.

I punched out all the little hearts the run up the left side of the page with a small heart punch I have on hand.  Then used my Silhouette to cut out the amper sign and the word Chocolate. I had so much with this layout!

Thanks for stopping by! Make sure you swing over to Scrap It Girl and check it out and join in the fun challenge! :)

Macaroons

Awhile ago my youngest sister came to visit (really to do some laundry ;) ). But she was in a baking mood so she decided since she had never made Macaroons she needed to make some! They turned out delicious! She made the cookies and I drizzled the chocolate over them, have I ever mentioned I'm a choco-holic? ;) We found this recipe off a bag of coconut.

Macaroons

1/4 cup Flour
2/3 cup Granulated Sugar
1/4 tsp. Salt
2 2/3 cup Flaked Coconut
4 Egg Whites
1 tsp Almond Extract
1 cup chopped Almonds (optional)

Preheat oven to 325 degrees. Combine flour, sugar, salt and coconut in mixing bowl. Stir in egg whites and almond extract. Stir in chopped almonds (optional); Mix well. Drop teaspoon fulls onto greased cookie sheet. Bake 20 minutes or until golden brown. Remove from cookie sheet, cool on racks. Makes 2 1/2 dozen soft cookies.

Drizzle chocolate over them. (optional)

Peanut Butter Bars

I love Peanut Butter Bars! But my absolute favorite ones were the ones from school. Crazy I know! But our school lunches were actually REALLY good! These aren't like the ones I remember but they were still really good. The disappeared fast around here! I found this recipe here.

Peanut Butter Bars

2 cups chunky style peanut butter
2 cups powder sugar
2 cups crushed graham crackers
1 stick + 1 Tablespoon melted butter
12 oz. semi sweet chocolate chips

Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan.
Melt chocolate chips and spread on top.
Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich).
Keep refrigerated until you are ready to enjoy!

Chocolate Caramel Euphoria Cake

Chocolate Caramel Euphoria Cake or better known as Better than Sex cake I love this recipe! It was really fast and easy and sooooooo good!!

Chocolate Caramel Euphoria Cake

1 package devil’s food cake mix
½ cup sweetened condensed milk
¾ cup caramel ice cream topping
3 (1.4 oz) *chocolate covered toffee bars, coarsely chopped
1 (8 oz) container frozen whipped topping, thawed

Bake cake according to package directions for a 9x13 inch pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping stirring until smooth and blended. Slowly pour the warm topping mixture over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool in pan completely. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of caramel topping if desired. Refrigerate and serve right from the pan.

* Heath or Skor bars are great for this!