Saturday I entered a store where the employees were happy and more than willing to help me out . . . . the customers smiled at each other . . . people commented on how good (and cute) Anna was . . . I was complimented on my parenting . . . pleasant women with names like "Joy" cut my fabric and rang me up . . . a general air of happiness permeated the place. A crafter's utopia. Ahhh . . . Like Pres. Uchtdorf says, creativity brings happiness. :)
This weekend I crafted a bit . . .
I found the tutorial for the necklaces here. If you click, be careful, she has lots of fun projects to share and it just might eat up your afternoon. And I purchased the glass tiles, bails, and chains from Candy Tiles's etsy shop. She has a plethora of great combo packs if you'd like to make a bunch of them. Trust me, you will.
And trust me, you'll want to make this dessert.
My mom's friend, Sandi, made it for lunch after Mason's mission farewell. When she brought it out, everyone seriously hovered over the counter, vying for position to ensure they got a slice. Sooo good.
Crust: 2 cups ground gingersnap cookies (about 38 cookies), 2 Tbsp Sugar, 1/3 cup butter
In a medium bowl combine ground cookies & sugar with a pastry blender. Add butter and mix until moist clumps form. Press mixture into bottom and sides of 10" removable bottom tart pan. Bake 8 minutes or until lightly browned. Let cool.
Filling: 8 oz. cream cheese (softened), 1/4 cup sugar, 2 tsp lemon juice, 1/2 cup whipping cream
Combine cream cheese, sugar & lemon juice with electric mixer. Add whipping cream & beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
Arrange fruit (strawberries, blueberries, kiwi, oranges, red or green grapes, raspberries, blackberries, etc.) on top of chilled filling. Combine 1/4 cup Smuckers apricot preserves with 1 Tbsp water and brush over top. (Makes it look shiny & scrumptious).
