Welcome to our BnW Christmas Collection blog hop!
I am sure you are going to fall in love with these new stamps that Summer has in store for you. Elisabeth has once again (don't know how you do it sweetie) created stunning images that really warms your heart.
The theme for this blog-hop is Christmas and Cookies for Santa! Well - I guess you all know by now that the BnW DT team is a cookie loving group of ladies...hihi......
Summer has prepared a wonderful prize! There will be a complete set of the new stamps for not only one - but TWO lucky winners. The winners will be announced on the BnW blog
Nov 4th (by me -since it's my b'day:-) and Nov 5th by Susan (since it's her b'day;-).
So what do we want you to do? We want you to complete the full blog-hop and also leave comments on each blog and the BnW blog where you also need to answer a question.
Also - a very IMPORTANT note - the stamps will begin selling on Saturday Oct 31st!!! YEAH!
So you should have arrived from Iris blog - if not - then you can start all over from the beginning. Here's the blog-hop order - just in case you get lost:
So - what can I show you today? Well - I got to display these two cuties eating Gingerbread and of course the stamp is called Gingerbread Love. Aren't they just adorable? I immediately thought of Isac and his cousin Julia. This is how I picture them together when they are a little bit older - sharing and having fun together.
I coloured them with my copics and highlighted the gingerbread with my cinnamon stickle.
Used the Eskimo Kisses DP - of course *lol*. Chalked around the edges with Pinecone. Got to add the new and wonderful Country Elegance flowers. Then I added the perfect sentiment from SU - Sweet treats ;-))
I hope you like it and of course there's a recipe for making Swedish Gingerbread. We normally bake ours just before the first of Advent together with our Lucia buns. We also have a saying in Swedish: If you eat many gingerbread cakes - then you become a very kind and sweet person.
Here's the recipe of Swedish Gingerbread.
3 dl sugar
1/2 dl syrup
1 dl water
200 g butter
1 tablespoon seville orange skin (shredded)
1-2 tablespoons of cinnamon
1/2 tablespoon ginger
1/2 tablespoon clove
2 teaspoons of cardamom
2 teaspoons of bicarbonate
approx 10 dl of flour
Heat up the sugar, syrup and the water in a pan.
Put the butter and the spices in a bowl.
Poor the hot sugermix over the spices and stir until the butter has melted.
Let the mix cool.
Mix the bicarbonate with almost all of the flour.
Mix everything together and put the dough in the fridge until the next day. Cover it first with plastic wrap.
Take a small piece of the dough and roll it very thin. Use the cookie cutters that you like (we normally use heart, gingerbread man/woman, pig, goat, horse - but these days there are also Pippi Longstocking and other sorts of cookie cutters ;-)
Put them on the baking plate (make sure that it's not warm) covered with baking paper.
Bake the cakes in the middle of the oven in 200-225 C approx 5-8 minutes.
Let the cakes cool and then they are ready to eat! In Sweden we have them together with our tea/coffee, but also together with our hot wine punch. Also - you can serve them as an aperitif with blue cheese on them - that's a really yummy combination!
Keep them in a tin - then they normally hold up to 2-3 months.
Click on the above pic and it will take you directly to Jodi's blog.
Love to hear from you!