Happy September!
In the spirit of the season change, I've started crafting again.
Behold the beginning of the Perler bead circus -

Paper bouquets

Paper bouquets, folded in eighths. Large-headed straight pins and rubber earring backs form the stem.

Good morning!
The emptying of the storage unit and the sorting of all the boxes is done.
It's rather chilly this morning, so I'm baking a Blueberry Peach Crisp for brunch. I left out the nuts as Tommy hasn't had them yet, and couldn't find the sesame seeds.
I used this recipe from Cooks.com .
http://www.cooks.com/rec/doc/0,1637,150181-234207,00.html

BLUEBERRY PEACH CRISP Printed from COOKS.COM

---

□ 1 1/2 pkg. frozen blueberries
□ 1 c. oats
□ 1/2 c. what germ
□ 1/2 c. brown sugar or honey
□ 1/4 c. nuts
□ 1 pkg. frozen peaches
□ 1/2 c. flour
□ 1/2 c. butter, softened
□ 2 tsp. cinnamon
□ 2 tbsp. sesame seeds

Butter a 9 x 13 inch pan, cover with blueberries and peaches. Combine remaining ingredients, sprinkle over fruit. Pat down. Bake at 350 degrees 20 to 25 minutes or until brown, and peaches are soft.

-
I wonder if I shall ever get back to crafts?
I'm being very crafty fitting all the books and things into their places, but that doesn't seem quite the same.

And just because of a few curious kittens... ME!
(If your computer burns up, or the monitor cracks - don't say I didn't WARN you!)

Just a couple of pictures to show him off.

My first time doing a wet-on-wet icing.
Next time I won't add more liquid to the recipe.

Toba Garrett’s Glace’ Icing

• 1 lb. confectioners’ sugar
  
  • 3/8 cup milk
  3/8 cup light corn syrup
  flavoring as desired

In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
1. Divide to flavor and add color.

Inside-out Chewy Peanut Butter 'Cup' Bars -
Yield: 70 cookies ; 350 degrees F 20 minutes
1 18.25 ounce Pillsbury Moist Supreme Golden Butter Cake Mix
1 cup crunchy peanut butter
1/3 - 1/2 cup Hershey Syrup
1 egg
-
Dark chocolate candy wafers
-
11 x 15 inch jelly roll pan, sprayed lightly with Pam
-
Mix together cake mix, peanut butter, syrup and egg to make a very thick dough. Adjust syrup amount if needed.
Pat in sprayed pan. Dot with upside-down chocolate candy wafers (one per piece) in a 7 x 10 grid pattern.
Bake for about 20 minutes at 350 degrees F.
Let cool in pan before cutting between the chocolate dots.
-
Tastes like an inside-out peanut butter cup, with a brownie texture.
Here's the link to the original recipe before I changed it.
http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3284