Crafts

I took a few minutes the other morning to have an impromptu photo session with my little guy.  Why not? I have this great new background I need to put to use!

 

Drop me a line if you are in the Vegas area and if you are interested in a mini session with your little one.  I will come to you and the price is AMAZING!  E-mail me at heather@whipperberry.com for more information.

Also, come check out our new sponsor page.  We are running an AMAZING special right now for anyone interested in promoting their blog, website, Etsy shop, you name it we can promote it for you!  And the price, you can’t beat the price. Come take a gander, you’ll be amazed!  Click on this link to learn more about our services. 

I hope everyone has a FABULOUS holiday weekend, what’s everyone up to?  Any big plans?  We would love to hear!

Heather

One of the pleasures of life is to open a brand new jar of peanut butter. The smooth creamy surface, pristine and untouched and smelling so nutty and tempting. It’s like a blank canvas. What will become of this little bottle of mushed up nuts? Today you’ll be grabbing one of your favorites for this delicious recipe. I hope you have a jar or two! Get your rubber spatula and let’s dig in!

Today we’ll be making Peanut Butter Cookie Cheesecake Bonnes Bouches. Get your mouth around that one! What is a Bonne Bouche? I hear you asking. Yes it is French and translated it means “a delicious morsel or mouthful”. This yummy recipe definitely qualifies. A crumbly peanut butter cookie crust beneath a tender layer of peanut buttery cream cheese filling, topped with whipped cream and half a mini Reese’s peanut butter cup. Mmm…let’s get started!

Begin by making the peanut butter cookie crust.

Peanut Butter Cookie Crust

Adapted from Soft Peanut Butter Cookie by Natalie Gardner

½ c. butter, softened

½ c. peanut butter

½ c. white sugar

½ c. brown sugar

¼ t. vanilla

1 egg

*1¼ c. flour

*¾ t. soda

*¼ t. salt

1. Cream all but starred items. Sift starred items and add to peanut butter mixture.

2. Using a Tablespoon, scoop dough into well greased mini cheesecake pans. (You want the ones with little lift out bottoms). Don’t overfill! Unfortunately you will have extra dough. I’m sure you can think of things to do with it.

3. Bake in a 350 degree oven for about 5 minutes. The dough will puff up and begin to brown around the edges looking awfully scrumptious.

4. Resist the urge to eat it right now! Instead, use your Tablespoon to press down the puffiness making a well for the heavenly peanut butter filling.

Now, mix up the filling:

Peanut Butter Cream Cheese Filling

12 oz. cream cheese (1 ½ blocks) softened

¾ c. sugar

½ c. creamy peanut butter

2 large eggs at room temperature

¼ c. sour cream

1 ½ t. vanilla

1. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in the peanut butter. Scrape down the sides of the bowl with a rubber spatula, then beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Finally, beat in the sour cream and vanilla.

2. Use your Tablespoon to fill the wells. Fill straight to the top and pile just a bit on top without going overboard. Your cheesecakes will puff while cooking and then sink down a bit.

3. Put your pans into a 350 degree oven. If you’re using the tiny squares like I did, you’ll have less filling and a wider surface area. Cook for only about 13 minutes until edges are set, but center is still a little jiggly. For the mini rounds, cook at least 15 minutes, but probably more like 17 minutes, watching and testing so as not to overcook. I got nervous and took them out too early resulting in raw centers. Still yummy, but not as good as they could be.

4. Cool on the counter top, then press up from the bottom and lift your little cakes out of the pan. Put them on a plate and into the fridge. I am an impatient woman, but these really are even better if you wait till the second day.

5. Now they’re ready to be properly topped and consumed with relish. You can make your own whipped cream, or use a scoop of Cool Whip to top your cakes. Refrigerate your Reeses Cups to keep them from being too soft and squishing when you slice them. Slice one cup and press it gently into the whip. Wha-la! You have a fancy bonne bouche that will make you sigh with satisfaction. Now whip a batch for your next party or book club meeting and tell me they don’t go flying off your fancy platter.

Christene

Come meet Christene–our newest WhipperChick.  We are so excited to have her join our team!!

I’ve been flirting with the idea of pulling the doors off a couple of my kitchen cabinets for a while now.  I really think it’s a beautiful look, and it definitely adds character to any kitchen.  Here’s some inspiration:

       

My issues with taking off cabinet doors is that it ALWAYS has to be clean up there… and all the serve-ware has to match… or at least “flow” with the rest of the kitchen.  It is nice to hide things behind closed doors.

 
I may give in though, the temptation just might just be too much.

Don’t forget to visit our GIVEAWAY at {Oh}Brooke this week!  The last day is Thursday, so don’t miss the opportunity to win a super chic WhipperKeeper.

Whitney

I’m a rather non-traditional kind of girl.  When I think of Fall, I don’t necessarily gravitate to reds, oranges and browns.  My mind tends to find it’s muse in rather odd places.  On our trip to Santee Alley, I found this AMAZING fabric that just whispers the coming of Fall to me.  The green, brown, and blue just seems to say, “It’s coming. The end of the summer is near”. 

Yesterday was my daughter’s thirteenth birthday, so I thought that would be a fun excuse to make some fabulous almost-Fall cupcakes to celebrate the day.

To begin, I found a fun pattern for cupcake wrappers from The Sweetest Pattern Shop on Etsy.  I love that cute shop!  I discovered some wonderful paper that complimented my AMAZING fabric and got to work.  Here is the finished product…

  

 

First of all, isn’t that fabric DIVINE?  I have mounted it on some canvas to hang on the wall, so that I can look at it when I want to feel happy.  What makes you happy?  What makes you think of fall?  I would love to hear.

In honor of Fall I am joining a Fall Frenzy Linky Party at Craftaholics Anonymous.  I can just feel the crisp Fall air, can’t you?  Go to Craftaholics Anonymous to check out all the fun!

Some exciting news to share!  Gabrielle Blair a.k.a. Design Mom featured my Beaded Binkie Clips last week on her blog and on Babble.com.  Can’t you just hear my squeals of delight?

Heather

We’ve linked to…

• Craftaholics Anonymous Best of 2010

My latest obsession…wedding stalking.  I have discovered some amazing Do-it-Yourself weddings recently.  I found this one on Lisa Leonard’s blog from Lisa Leonard Designs.  I am sooo in love with her creations, but that’s for another day.  By all means, go check them out.  You too will fall in love!

Lisa attended this wedding a few weeks ago and I just had to share!

{Guests were able to type notes to the bride and groom.  The one above says, “you are the mint in my tea.”  My heart is a flutter.}

{Guests were invited to fill hand stamped bags with flavored coffee beans. AMAZING!  I especially LOVE the photo below.  I have also become obsessed with old windows and I love how they used them as design elements for their big day.}

I love, love, love all of the personal and rustic elements to this wedding.  What a fun day to share with your family and friends!

On a side note–I think I forgot to mention that I have sponsored a giveaway at {Oh}Brooke.  Head on over and check it out.  If you have been dying for a fun WhipperKeeper now is your chance to win one! 

Heather