perjantai 24. lokakuuta 2014

Where Am I

Just a quick hello to inform you that this blog is not being updated at the moment as I'm trying out other blogging mediums. I won't be shutting this blog completely though and this will still be here, I just won't be updating this now.

If you're wondering what I'm up to you can go check my website where I'm more active at the moment:

lauantai 15. kesäkuuta 2013

Incoming & Outgoing Mail

Ooh look what I found from my mailbox last week! Is that the most awesome envelope ever or what! And the address label is so cute too. I have only seen labels that say hello my name is. And the items inside the envie are so nice too; cute stickers, funny post it notes and couple postcards that I couldn't fit in the picture :) Thank you to my awesome new penpall from Colorado; Wanderfrolics :))

Haven't done that much crafting or written letters lately myself, because I had to study for entrance exams, but I did participate in scifi postcard swap in Swapbot :)

lauantai 11. toukokuuta 2013

Outgoing Mail #3 ATC's

Did a couple ATC swaps in Swapbot, other had an Alice in Wonderland theme and the other an owls in hats theme and here's the result :)

keskiviikko 24. huhtikuuta 2013

Outgoing Mail #2

Outgoing mail this week, for Swapbot swap and for a special penpal I found through Swapbot:)

PS. Have you ever wondered what interesting stuff happens between when you take a letter in post and when it arrives to the recipient? Here's a fun video about it ;) I wonder if the process is the same here in Finland..

sunnuntai 14. huhtikuuta 2013

DIY Easy Raw Chocolate

(about 15 chocolates plus a thin chocolate bar)

2 dl (1 cup) graded raw cocoa butter
2 tbsp cold-pressed virgin coconut oil (note that this is not that ordinary oil you cook donuts in)
0,5-1 dl (~0,25-0,5 cup) raw cocoa powder (depending on how strong taste you want)
0,5 dl (~0,25 cup) organic palm sugar
1-2 tsp organic vanilla sugar
hint of good quality salt (for example rose salt)

(+ for variations: dried berries, coconut flakes, cocoa nibs etc.)

1. Melt the butter and oil in a pot in water bath (for example pour hot water to sink and put the pot there). This may take awhile, but using metal pot and stirring the ingredients may speed up the process.

2. Add the rest of the ingredients (note that palm sugar wont dissolve fully) and spoon to chocolate molds or to flat container lined with parchment paper. Remember to stir the chocolate between pouring to the molds so that there's sugar in every bite. You can also put for example dried berries, coconut flakes or cacao nibs to the molds before pouring the chocolate. I often use cacao nibs because they have so many good things inside and because they give nice texture.

3. Put the chocolates in the freezer for about 20 minutes, pop out of the molds and enjoy :) 
Store in the fridge.