Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017

Next Event:   6th annual Burlap and Lace Marketplace  June 24, 2017
Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017

Wednesday, November 2, 2016


The date for the 6th annual
Burlap and Lace Marketplace
will be
Saturday, June 24, 2017

Pumpkin Spice Caramel Rice Krispies....yummmmmmm o

These pumpkin spice caramel rice krispies are one of my favorite Fall snacks. They are so gooey and have a hint of pumpkin spice that isn’t overwhelming but gives just enough flavor to make you feel like you’re cozied up with a blanket watching the leaves fall outside! (Or in my case, wishing you were watching the leaves fall!)
So here’s what you need:
  • 5 tablespoons of butter
  • 1 and 1/2 teaspoons of pumpkin spice seasoning
  • 2 (10 ounce) bags of mini marshmallows
  • 1 teaspoon vanilla extract
  • 1 tablespoon of milk
  • 1 (11 ounce) bag of caramel squares
  • 1 tablespoon of milk
  • 6 cups of rice cereal
First thing you are going to is get out a large pot and melt your butter and pumpkin spice seasoning together over low heat.
When your butter is melted, stir in the vanilla extract and 1 full bag of the marshmallows and half of the second bag.
While the marshmallows are melting you can go ahead and unwrap and melt your caramel squares. (Make sure you stir your marshmallows every couple of minutes while they are melting).
Just throw the caramels in a bowl and heat them in the microwave for 30 seconds at a time, stirring in-between each interval, until they are smooth and melted. Then whisk in 1 tablespoon of milk.
Ok, once your marshmallows in the pot are melted, add in the last of the marshmallows and the tablespoon of milk and stir just until they are coated. I don’t like to melt the last batch because I like to have some marshmallow bits poking through.
After you stirred in the milk and the marshmallows, add in your rice cereal. and stir to combine. So sticky!!
Once that’s all combined, spray your pan with non-stick spray or coat it in butter and add HALF of the mixture to your pan and flatten it out. Here’s a little tip to help you flatten it and keep your sanity: spray a piece of parchment paper with non-stick spray and then lay it (sprayed side down) on the pan over the rice krispies, and use that to press them flat. Just make sure you don’t smash them down too hard or your treats will be really hard.
After you’ve flattened your first layer, pour all of the melted caramel and spread it evenly over the top.
Now you can add your final layer of the rice krispie mixture and using the same piece of parchment paper, flatten them out over the caramel. 
Let them cool to room temperature and then slice and serve!!

Monday, October 24, 2016

The Junque Gypsies will be at
Holly Daze
this Saturday, October 29th
(located at the Holyoke High School)

Monday, September 26, 2016

Pumpkins...all the time pumpkins


I love pumpkins, all shapes, sizes, and colors.  I think you can put pumpkins out starting in September, all the way through the end of November.  This cute idea is made from an old bundt cake pan and a bed-spring coil.


Pumpkin Seeds...

  • Seeds from 2 large pumpkins
  • ½ teaspoon Lawry's Seasoned Salt
  • ½ tablespoon olive oil
  • Dash of salt
  1. Preheat oven to 350 degrees F.
  2. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
  3. Soak the clean seeds in a bowl full of water for ½ hour on kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
  4. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect pumpkins seeds crunch insuring the insides are cooked.
  5. Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar. Enjoy!
Helpful Hints:
Making your own pumpkin seeds is really easy, but there are two steps that are most important:
#1. Clean your pumpkin seeds well: You really want to wash them well and discard of any and all pumpkin fibers. Over the years, I’ve had a time or two when I didn’t clean the seeds well enough and they really don’t turn out as well. So, grab your colander and clean them…and then clean them again.
#2. Keep a watch on them when they are baking: I’m really bad at getting sidetracked, so I set my kitchen timer for 10 minutes. This way, it will alert me and I can go in and move the pumpkin seeds around on the baking sheet. I repeat this every 10 minutes until they are done. I’m very serious about using the timer — there has been times when I didn’t do it and sure enough, I let them burn.