Daisy Pink Cupcake giveaway....

*

{tickled pink}

I am so excited to share with you the sweetest new etsy shop ever

daisy pink wish

so let's get celebrating with a $20 gift certificate

to anything in Daisy's shop  

Here's How to Enter: You have 3 chances to win!

1.) leave me a comment on this post

2.) Log in to Facebook and be sure to click "Like" on Daisy Pink Wish page  There is a link in the top Right hand corner of Daisy's page....all you need to do is click the button there.

3.) Place this giveaway on your blog or Facebook page letting others know the details  Then just make sure to come back here or to Daisy's blog 
 Daisy Pink Cupcake and let us know you did so!!

Giveaway will end on June 25th......

 Daisy's adorable sites

etsy

facebook

blog 

{xox}

thanks sweet Daisy!

*

{you are making me new}

all around....

hope is springing up from this old ground

You make beautiful things........

You make beautiful things out of the dust

........You make beautiful things out of us.

beautiful things.........Gungor..........lyric's here

{xox}

*

tape {date}

some things are just way too much fun

I really have developed a

serious tape crush

{xox}

a wee little note...

find washi tape here

here

oodles of creative ideas here

red bean ice cream bars

*

just for today

{try something new}

Meet my sweet friend
 Jacqueline 

 who so kindly shares her yummy
recipe for 
Red Bean Ice Cream Bars

{found in my Ice Cream Book}

I am blessed to have her as a dear friend

{ you can find more of Jacqueline darling images on her blog  So Cute It Hurts  }

Jacqueline also created
 this special felted ice cream cone
{her original idea}

you can find some of her other sweet creations
in her etsy shop


share the recipe time

red bean ice cream bars
{this recipe just happens to be a favourite traditional Chinese dessert
that Jacqueline remembers her papa making when she was just a little girl}

Makes 4 to 6 bars

1/2 cup sugar
3 egg yolks
1 cup whole milk
*1 cup red bean paste
*1/2 cup of semi-whole red beans
1-1/2 cups heavy cream
ice cream moulds

*found in the Asian section of your local Supermarket
if you are unable to find red beans, kidney beans can be substituted

1. Beat sugar and egg yolks together in medium bowl until pale yellow

2. Bring whole milk to a boil in medium saucepan and remove from heat. Whisk into egg mixture and pour entire mixture back into saucepan. Stir constantly over medium-low heat with a whisk until custard thickens {about 5 mins.} making sure to scrape bottom of pan.

3. Strain custard into a clean bowl. Mix in red bean paste and semi-whole red beans; stir in heavy cream.

4. Cover and refrigerate overnight before processing, according to ice cream maker's instructions.

5. Pour into ice cream moulds and freeze until firm.

enjoy
and just for today
 try something new

{xox}