Nearly every ornament on my tree is handcrafted either by me or by an artisan who I bought the ornament directly from. I love that! I have sent two boxes of ornaments away with two of my children, now that they've established their own homes. I have the ornaments of my other two still on my tree. It's fast becoming too full! Next year, I think I may buy - I can't believe I'm going to say this - a tall, narrow artificial tree (the hubster and I have only ever had a real tree) to put in another room with one of my ornament groupings on it. Not sure yet which grouping - ocean themed, trees, angels - there are other collections but those 3 are the largest, will go on the tree. We'll see!
The ornament I created for this hop has been on my mind for over a year. I just had to figure out the mechanics of it, and find the time to create it! I present: Walking In A Winter Wonderland
See!?! The glitter moves!!
I also painted a snowflake on the back (which I'll be removing and repainting, it's a bit too scrunched together - easy fix though). Sigh...
Thanks so much for stopping by! I hope you enjoy your hopping today and are enjoying a cup of hot cocoa while you hop (click here for links)!
As a treat for you, I'm sharing a recipe I've made for years: Hot Fudge Sauce! It's a recipe my friend Julie shared with me. Last Christmas I gifted small containers of it to my co-workers, they loved it (I used the small snack sized Glad containers)! My family is disappointed when it's not in the fridge. I always double it (or more.....), but this is the standard recipe (and yes, I made a double batch last night - yum):
Hot Fudge Sauce
1 1/2 squares unsweetened chocolate (I use Ghirardelli 60% cacao)
1/4 cup unsalted butter (I use Land 'o Lakes)
1/4 cup unsweetened cocoa powder (I use Ghirardelli)
3/4 cup sugar
1/4 teaspoon salt
1/2 cup light cream
1 teaspoon vanilla (use good quality real vanilla, not artificial)
Melt the butter and chocolate in a medium sauce pan over low heat. In a bowl, mix cocoa powder, sugar & salt (I whisk them together, it breaks up the cocoa powder). Remove pan from heat and add cocoa mixture to the pan, mix well. I add the powdered mixture to the pan in either 1/2 or 1/3 increments, stirring 'til blended - this will be thick. Add the light cream slowly and stir 'til smooth and blended. Again, I add the light cream in either 1/2 or 1/3 increments. I've found this is the best way to easily incorporate it into the thicker mixture. Return the pan to heat and bring to a boil. Remove from heat and add vanilla. Stir to mix. Pour into your container(s). Cool, then refrigerate and keep refrigerated; it thickens as it cools. I portion out a couple of spoonfuls and zap it in the microwave for 5-10 seconds to pour over my ice cream. Enjoy!!