Gumdrop Pops

Stack gumdrops, dot them with sprinkles and other candies in creative ways, and watch the colorful confections come to life as snowmen, Santas, and other icons of the season. Wrap the candy pops in cellophane bags, and then attach them to gifts or slip them into stockings. Or create a holiday display: Partially fill a large glass jar with sanding sugar, and stand the figurines on flower frogs in the sparkling "snow."

Slide gumdrops onto candy sticks to create body of each pop. (Use leaf-shaped gumdrops for holly pop.)




For Santa
Use top half of 1 small gumdrop for hat. Trim 2 oblong candies for arms. Use candy-coated seeds for buttons and pom-pom. Poke candy where facial features will go with a skewer; use sticky tip to pick up and place nonpareils for eyes and nose.


For Snowman
Trim top of head; top with 1 candy wafer and half of 1 small gumdrop for hat. Using a skewer (see "For Santa"), place nonpareils for eyes, mouth, and buttons. Insert sprinkle for nose.

Craft of the Day Stocking Stuffers

Stocking Stuffers
Candy Sticks

Dip these Christmas standbys in white chocolate and nonpareils for something extra-sweet. For 50 peppermint sticks, you'll need 8 ounces of white chocolate and 1 1/2 cups of white nonpareils.

Candy Sticks How-To
1. Put the chocolate in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

2. Dip peppermint sticks in chocolate; spoon nonpareils over chocolate. Stand candy, coated end up, in a loaf pan filled with dried beans; refrigerate until set.

3. Package candy in cellophane bags. Cut rectangles out of card stock the width of the bags.

4. Fold them over the tops of the bags; staple shut. Affix labels over staples

Homemade Cappacino Decalf Sugar Free

A great winter evening drink.

1 1/2 C powdered milk
1 1/2 C Nestle's Quick
10 OZ powder creamer any kind
1C Decaf Instant Coffee
1 C Splenda


Mix together and store in tight container.

add large scoop to hot water stir and enjoy.

Stocking Stuffers Moisturizing Body Oils and Bath Salts

Moisturizing Body Oils and Bath Salts

Treat someone you love to these wonderful body oils and bath salts this holiday season.

Lavender Body Oil
Makes three 4-ounce bottles

Ingredients
4 cups jojoba seed or avocado seed oil
1 pound dried herbs, flowers, or leaves, such as yarrow flowers, plantain leaves, or dandelion leaves
1 tablespoon plus 1 teaspoon organic essential oil of lavender flowers, clary sage flowers, rosemary stems, or grapefruit peel

Lavender Body Oil How-To
1. Preheat oven to 150 degrees.

2. Place base oil and herbs in a 6-cup casserole dish with a lid; stir until herbs are submerged. Cover and transfer casserole to oven for 4 to 8 hours, stirring every hour to ensure that herbs do not burn.

3. Set a fine-mesh sieve lined with cheesecloth over a large heatproof glass measuring cup. Strain herb mixture into measuring cup, squeezing cheesecloth to remove liquid; discard solids.

4. Clean casserole dish and dry completely. Pour strained liquid into casserole dish and stir in essential oil. Cover and let stand 24 hours. If fragrance is not strong enough, add another teaspoon of essential oil; let stand, covered, 8 hours more.

5. Using a funnel, divide liquid evenly between three 4-ounce bottles and cover.


Bath Salts
Makes three 16-ounce jars




Ingredients
4 tablespoons jojoba seed or avocado seed oil
1 tablespoon organic essential oil of lavender flowers, clary sage flowers, rosemary stems, or grapefruit peel
6 pounds coarse sea salt

Bath Salts How-To
1. In a small bowl, stir base and essential oils together to combine.

2. Place 3 tablespoons in a large bowl; add salt and stir until well coated. Reserve remaining oil mixture for another use.

3. Divide mixture evenly between three 16-ounce jars and cover. Add this bath salts label to your jars for some decorative flare.

Herbs
When herbs are combined, there is a synergistic effect; they work together, making a stronger, more healing potion than the sum of their parts, and can be used in wonderful beauty products such as these body oil and bath salts.

Yarrow
Yarrow has a long history as a powerful healing herb used topically for wounds, cuts, and abrasions. The botanical name is achillea millafolium and is named after the Greek hero Achilles, who would heal his wounds with it according to legend. Anti-inflammatory Yarrow is used for the treatment of wounds and sores because of its astringent, antiseptic, and anti-inflammatory properties. Because of the content of Azulene, Yarrow oil is used for skin-care purposes in the treatment of acne, eczema, and inflammation, to minimize varicose veins, and to reduce scars.

Plantain
Plantain has a cooling effect on burns and sunburns; it has astringent properties and can help stop bleeding from minor wounds and cuts. It also helps ease the effects of bites, stings, and rashes from Stinging Nettle; and aids in poison ivy itch-relief.

Dandelion
Dandelion has been used to treat warts, acne, and age spots.

Calendula Flower
These flowers contain antiseptic, anti-fungal, and anti-bacterial properties that promote healing. Calendula is used topically to treat acne, reduce inflammation, control bleeding and sooth irritated tissue.

Burdock Root
Burdock root oil extract, also called Bur oil, is popular in Europe as a scalp treatment applied to improve hair strength, shine, and body, help reverse scalp conditions such as dandruff, and combat hair loss.

Yellow Dock Root
This root enhances bile production to break down fatty foods, improves the flow of bile and other digestive juices, acts as a mild diuretic and laxative to help flush out toxins, provides iron and promotes its absorption for optimal blood health, supports the bladder, kidney, and liver function, and helps reduce bowel inflammation and irritation.

Sage
Native to the Mediterranean, sage has been valued for centuries for its culinary and medicinal qualities. In fact, its name is derived from the Latin word meaning "to heal." A member of the mint family, its silvery-grayish-green leaves have a spicy, somewhat bitter flavor.

Comfrey
Comfrey is used to treat a wide variety of ailments, ranging from bronchial problems, broken bones, sprains, arthritis, gastric and varicose ulcers, severe burns, acne, and other skin conditions.

Resources
Special thanks to landscape designer and creator of the all-natural You Be Healthy skincare line, Michael Blake, for sharing these wonderful Handmade Holiday gifts. Get more information on the best herbs for women's health and DIY spa treatments.

I surrived 2009 Blizzard

I traveled to home for Thanksgiving holiday and to spend time helping a dear friend who had hip replacement surgery. Then behold the Iowa blizzard of '09 hit with a punch. Rural county roads drifted shut, 17 inches of snow fell and blew and blew. Snow drifts 10-12 feet high.

Stocking Stuffers Velvet Ribbon Belts

Stocking Stuffers
Velvet-Ribbon Belts

When coiled, these luxurious, stylish belts are just the right size and shape to fit in a Christmas stocking.

Add a luxurious touch to any winter outfit with a belt of velvet ribbon. Cut 2 1/2 yards of natural-fiber velvet ribbon. Slip two D rings slightly wider than the ribbon onto one end, and fold both ends of the ribbon in toward the midpoint, fuzzy side out, keeping the D rings at one folded end. Remove backing from a 1 1/4-yard piece of iron-on fuse tape, and sandwich it between the layers; place scrap velvet facedown on top, and iron on the cotton setting to fuse the layers

Pumpkin Dessert Recipes

Pumpkin Pie

For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

Ingredients
Makes one 9-inch pie

1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree, or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough)
1 tablespoon heavy cream

Directions
1.Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2.Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3.Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4.Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

Pumpkin Dessert Recipes

Pumpkin Spice Cake With Honey Frosting
Be sure to use canned pumpkin puree -- not pumpkin pie filling or fresh pumpkin puree.

Note: You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).

Prep: 25 minutes
Total: 2 hours 30 minutes



Ingredients
Serves 9
FOR THE CAKE
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
FOR THE HONEY FROSTING
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

Directions
1.Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
2.In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3.Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4.Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
5.Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Pumpkin Dessert Recipes

Pumpkin Mousse Pie

Ingredients
Serves 8 to 10
9 ounces graham crackers
3/4 cup plus 1/3 cup plus 2 tablespoons granulated sugar
3 tablespoons Dutch-process cocoa powder
3/4 teaspoon ground cinnamon, plus 1 tablespoon for dusting
1/4 teaspoon plus a pinch ground nutmeg
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1/4 cup brandy
2 tablespoons unflavored powdered gelatin
3 large eggs, room temperature
1 1/2 cups homemade Pumpkin Puree, or canned
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

Directions
1.Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
2.In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
3.Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
4.To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.

Pumpkin Dessert Recipes

Pumpkin-Swirl Brownies

Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies.

Ingredients
Makes 16
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

Directions
1.Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2.Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3.Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4.Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
5.With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6.Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.