Have Allota Velata & FUNdue With Me…

Howdy Candies…I hope this post finds you in Fantabulous Spirits! I’m truly tickled about Velata for soooo many reasons! Haven’t heard of Velata? Well…Do you Love Chocolate? I know I’m a chocaholic of sorts…A couple of my Favs is Ghirardelli, Dove, & Lindor Hazelnut Lover. All of which are truly tasty right!?! I mean let’s face it…when it comes to chocolate we all have our tastes or mixes that we enjoy tickling our taste buds with. However, Velata is Ah-Mazing! It is Gluten FREE & Nut FREE at 160 calories per oz. & that gives me full leisure to dipping rights and did I mention it is truly Premium Belgium Chocolate too!

Oh, YUMMY My Friends…I have dipped to my hearts content. Yes, it is no secret that I’m a Fondue lover too.  So I was in total Awe when I discovered this neat treat after returning home from our Summer Family trip.  It is so Deliciously Delightful and truly an ease to use.  No Messes, Fusses, & completely easy to make a quick snack for my kids.  Plus, I have to admit my indulgence I’ve shared with a few visitors lately…in fact one comment comes to mind that was made: “This is sooo tasty it should be illegal” lol, yes in deedy that was a reaction I got after a dippy doo of their very own.

These are just a couple of things that set Velata apart from other chocolates I enjoy in my pantry.  It is a total experience I get to share over and over again & I’m loving every moment of it.  Plus I do admit that when I’m getting pretty crafty with inky fingers & all, I have yet to have a choco smudge on a piece of my heARTistry!  Good News for those of us that struggle with choco-cover ups during our lil snack breaks. 

In fact here are a couple of things I’ve managed to dip into my Fondue Warmer: Pineapple Tamales, Apples, Oranges, Bananas, Strawberries, Angel Food Cake, Ham (oh, yes it was sooo good too!), & Pretzels.  There are a lot of recipes posted and shared from other Velata FUNdue peeps.  Visit my web-site to learn more today! 

I do as always want to share some photos of my FUNdue set-up I have in the corner of my kitchen with some photos that I took of all the neat lil things to share with you in “My First Velata Party” Online/In-Home Launch Open House Party!  Stay Tuned for some heARTistry share tags I’ve created the past couple of days too!  (To leave a comment, thoughts, suggestions, or feedback - just click the title to this post & scroll to the bottom)

My First Velata Online/In-Home Launch Open House Party!

Premium Belgium Chocolates Available in Carmel Milk, Dark, Milk & White: (Just Click The Pic To Join In the FUNdue!)

FUNdue Warmers: Fabulous for Any Gift or Occasion (Girls Night, Date Night, Family Night, Parties are a HIT!)

My Velata Fondue Display…You Can Host A Party too! For Party Specials Please Contact Me…(Just Click The Pic)

If you Love Chocolate & What you see at the Candy Studio then You Can Also Join Our Velata Team: (Just Click The Pic)  For those interested that are from Canada, Germany, Ireland, & the United Kingdom please contact me!

I meant to get this posted over the weekend as some of you may of already received your invitation to attend My First Ever Online/In-Home Velata Launch Open House Party!  My deepest apologies for the hold-up & Fabulous News…It’s still not until tomorrow evening at the Candy Studio from 7pm-9pm (Casual, Come As You Are Style). 

For those of you that are unable to attend you can still participate via my online Party link located here: http://CreatiqueCandy.velata.us & just click on the “My First Velata Party” link.  You can also view the event via the Candy Studio link to FB here: https://www.facebook.com/CreatiqueCandy/events .  Remember you don’t have to be local to be able to host an Online Party or place an order too!  I just love this Fabulous way of dipping & hope to of inspired you on Allota Velata today. 

Whilst in the midst of the throws of a chocaholic frenzy I finally received my Metallic Distress Stains that Tim Holtz introduced during CHA Summer 2012!  Wow…oh Wow…I had no idea when I watched the video via Ranger that Tim put out just how versatile these 3 gems can be.  It is similar to the White Picket Fence Distress Stain as they both contain a pigment in the base & are both opaque. 

What I adore about these is how much it adds to my creations.  It’s just wonderful to be able to get truly inky & play with various base Ranger mediums & that is just exactly what I did these past couple of days.  I don’t have a tutorial or anything but I have had some inquires to do so.  I do have some products that I you may recognize that I used in my heARTistry though & I had such a blast playing with each & every one of them.  So without Further Ado Photos:
(To leave a comment, thoughts, suggestions, or feedback - just click the title to this post & scroll to the bottom)

Close-Up Elements Gift Tag:

Gift Creation I made Today:

Gift Creation Back of Tag:

No Embossing a Tribute Tag:

Embossed Tribute Tag:

Reverse Stencil Tribute Tag:

Close Up – Reverse Stencil Tribute Tag:

Just a list of things I used: Tim Holtz’s; Metallic Distress Stains; “Brushed Pewter”, “Antique Bronze”, & “Tarnished Brass”, Brick texture fade, Distress Inks Pads; Barn Door, Aged Mahogany, & Mustard Seed, Distress Re-Inkers; Lemonade, & Picked Raspberry, & Various Stamps - Dyan Reeveley’s Dylusions Sprays & Stencils; Crushed Grape, Bubblegum Pink, Post Box Red, Pure Sunshine, mini numbers stencil & various Stamps.  In no particular order either.  I appreciate you taking the time to read all about the Candy Studio weekend & plan on getting those photos up from our trip that I want to share too.  Thanks for Stamping By…

Beef Tarragon With Mushrooms

Since I accidently caught my finger in my hall closet getting some TP today (yes TMI) I wasn't able to craft so I did the next best thing that I would like to call food for OUR soul. I'm in love with this recipe, it happens to be a family favorite.  Of course I have my own idears of adding here and there to give a bit more flavor with added sauce instead of the heartburn fever flour texture & I'm quite sure you will find yourself doing the same.  I don't have any fancey schmancy dishes, or backdrops to make the photos as delicious as this easy to create meal.  What I do have is the desire to create a Yummy Fam Fav with a bit of dishy dash of LOVE.   You can view all of the photos by becoming a Creatique FB Fan via the link to the right.  Enjoy!

 Beef Tarragon Sirloin W/Mushrooms & Chives

 The Finished Delicious Dinner Ready To Eat

 My DH had to just add shredded Colby Jack to the top.  I personally would of put some sort of crust crumbs & I always add .... mayo & soy sauce to my broccoli...sounds Uhm, well just try it. 

Ingredients: 

1 Tbl butter or margarine

1 1/2 cups sliced fresh mushrooms

1/4 cup chopped green onions

2 pounds of beef sirloin tips (or beef stew meat)

1 tsp. of dried tarragon (VERY IMPORTANT)

2 cups of beef broth, divided

3 Tbl all-purpose flour

Serves: 4

If your not a beef eater you can easily substitute this for chicken broth and chicken :)

Shopping List: 

Mushrooms, Green Onions, Beef Sirloin Tips, Beef Cubes (red), dried tarragon, butter, flour

Create: 

1. If it is beef I prep the meat by washing it, then boiling it in the beef cubes to make the meat really tender, then I fry it with the chives and mushrooms in a pan. 

2. Melt Butter in a large skillet over medium-high heat; add mushrooms, green onions and beef. Cook, covered, stirring occasionally, until beef is browned (or chicken is cooked through), approx. 10 min.

3. Reduce heat to a medium0low.  Sprinkle tarragon over beef and vegetables in a skillet.  Combine 1/4 cup broth and flour in a small bowl; stir until smooth.  (I usually sprinkle the flower and tarragon over the top and add more broth from the boil to consistency you want).  

4.  Pour flour mixture over beef in skillet; stir.  Cook, stirring continually about 2 min. Stir in remaining broth. Cook, stirring continually, until sauce thickens (I like mine a bit more saucy), about 5 min. 

Viola You have yourself a Delicious Beef Tarragon Treat!  I would love to see what you come up using this recipe or any alterations thereof.  Please feel free to click on the blog post title to post your comment, link, and I will create a handmade recipe card of this treat for YOU! Thanks for stamping by, Enjoy!

Pin It