Author: creativetreatsclub

Alice Wilson, November 2024

Celebrating Alice Wilson

On Saturday, February 8, 2025 we celebrated the life of my mom, Alice Wilson, who passed away peacefully on January 6, 2025. We live-streamed my eulogy on YouTube which you can watch by clicking this link. You can download a copy of the eulogy text linked below. Alice’s obituary can be found here.

Alice Wilson EulogyDownload

We had two television screens showing photos of mom doing the activities she loved with the people that she loved. I’ll include the links to those slideshows here (a shorter slideshow and a longer slideshow) once I have them uploaded. In the meantime I’ve included them as collages here.

We had a colourful program that included a list of the activities we had planned for the day along with the photos that were featured in the shorter slideshow. The program also contained a word search puzzle that we created in her honour. I hope you’ll download a copy to do yourself. It can also be solved online on the website that we used to create the puzzle.

Alice Wilson WordSearch letterDownload
Celebrating Alice Wilson – Handout (11 x 17 in)Download

I finished created the version 2.0 of the word search puzzle, which includes the words that others added to the long list of words that come to our mind when we think of Alice. The link is below.

Alice Wilson WordSearch version 2 letterDownload

When I was speaking with Heidi, Stefan and Georgia after the Celebration of Life, they commented on how nice it had been to see so many people come together to celebrate Grandma’s life. I agreed; people are so nice. It is wonderful to be surrounded by friends and families as we navigate the bumpy road of living without a loved one. I told them about a National Public Radio (NPR) audio series called ‘This I Believe’. I listened to them many of them several years ago. And while I enjoyed them all, only two episodes stuck with me after all of these years. I’ve linked them below. They are both worth a listen. Always Go To The Funeral and Be Cool to the Pizza Dude. This I believe. I’d love to hear what you believe.

Penguin Cards

These cards were created using and adorable penguin stamp set by Simon Hurley. I received this set in a recent Scrapbook and Today’s (SCT) Crop & Create Card Making Virtual Event. I love all things SCT and Simon Hurley.

I highly recommend Simon’s videos and products. Although still quite young, he has been creating wonderful videos for many years and has been designing products for quite a few years now as well. I am pretty sure that this particular Simon Hurley stamp and die set was created as an exclusive for the SCT C&C event.

SCT is based out of Toronto and produces a fantastic magazine which you can view online for free. They also have a great YouTube channel and produce amazing events at very good prices. You always get lots of great products and lessons in their virtual events.

Card 1

This portrait-orientation card is quite straight forward to assemble. Make sure you are using the portrait orientation card front, portrait orientation inner layer and portrait orientation ink blended oval for this card.

Card 1 – Finished

Adhere the inner layer to inside of card base.

Adhere the layer with the ink blended oval to the black rectangle then adhere to the card front.

Optionally using dimensional foam, adhere a penguin to the card front within the oval, keeping in mind where you will be placing your sentiment strip.

Optionally using dimensional foam, adhere your sentiment strip to the card front.

Card 1 – Pieces

Card 2

This landscape-orientation card is quite straight forward to assemble. Make sure you are using the landscape orientation card front, landscape orientation inner layer and landscape orientation ink blended oval for this card.

Card 2 – Finished

Adhere inner layer to inside of card base.

Adhere the layer with the ink blended oval to the black rectangle then adhere to the card front.

Arrange 1-3 penguins and optionally using dimensional foam, adhere the penguin(s) to the card front within the oval, keeping in mind where you will be placing your sentiment strip.

Card 2 – Pieces

A Few Notes

These cards are wonderful to create at in-person classes. In-person workshop participants will be able to ink blend the ovals on the card front as well as ink blend the edges of the inner layer. And they will be able to colour in their penguins using a broader variety of colouring mediums than online participants may have on hand.

The ovals were ink blended using a Gina K masked oval stencil that I received in an SCT C&C online workshop. The same oval was used to make one of the Beautiful Day cards. For in-person classes, I created additional oval stencils using a Spellbinders oval die and transparency film that I bought at Staples or Amazon. I found it easier to die cut the transparency film when I put a piece of cardstock under the transparency film.

The ovals were ink blended onto a layer that had been embossed using a Taylored Expressions Snow Flurries embossing folder. I love how the ink blending highlighted the texture created by the embossing folder. I couldn’t find the link to the embossing folder but found a snow flurry stencil that would also create a great background.

It would also be nice to add some sequins or other embellishments to enhance the snow effect and to add some Wink of Stella or other glimmer or glitter effect to the penguins.

Beautiful Day Cards

These cards were created using Gina K’s Beautiful Day stamp and die set. I received this set in a recent Scrapbook and Today’s (SCT) Crop & Create Card Making Virtual Event. I love all things SCT and Gina K. I highly recommend Gina K’s products and videos. SCT is based out of Toronto and produces a fantastic magazine which you can view online for free. They also have a great YouTube channel and produce amazing events at very good prices. You always get lots of great products and lessons in their virtual events.

Card 1

Card 1 – Finished

This card is quite straight forward to assemble:

Adhere the inner layer to inside of card base.

Adhere the floral stamped rectangle to the smaller black rectangle.

Adhere the stamped patterned background rectangle to the large black rectangle then adhere to the card front.

Optionally using dimensional foam, adhere the floral rectangle over the background layer.

Card 1 – Pieces

Card 2 – Finished

This card is also very straight forward to assemble:

Adhere the inner layer to the inside of card base.

Adhere the stamped floral silhouette with the ink-blended oval rectangle to the large black rectangle then optionally using dimensional foam, adhere the the card front.

Card 2 – Pieces
Card 3 – Finished

This card has a few more steps to assemble:

Adhere inner layer to inside of card base.

Adhere the stamped patterned background rectangle to the large black rectangle then adhere to the card front.

Adhere the rectangle with the ‘grateful to have you as a friend’ sentiment to the smaller black rectangle.

Optionally using dimensional foam, adhere the sentiment rectangle over the background layer.

Preferably using dimensional foam, adhere the flowers to the sentiment rectangle then arrange and adhere the greenery tucked in behind the flowers using glue.

Card 3 – Pieces

Cranberry Chocolate Granola Energy Balls

Inspiration

I have been wanting to try out a variety of energy ball recipes. While I love making and eating truffles, sometimes I want a quicker and healthier option. Like truffles, energy balls are a perfect treat to fit into TreatBoxes. To get us started on this energy ball adventure, I borrowed a book aptly titled Energy Balls by Christal Sczebel from my friend, Shelli, when I was recently out visiting her in Calgary. I asked my daughter, Heidi, which of the recipes appealed to her the most. This was one of them. Stay tuned for posts as I try out other recipes from this book such as Cocoa Crispy Rice, Apricot Coconut Seeds, Banana Chocolate Chip, Matcha Mint Chocolate, Toasted Coconut Fudge and Cookie Dough.

Ingredients

  • 1 cup (160g) pitted dates
  • 1 cup (140 g) raw almonds
  • 1/2 cup (60 g) dried unsweetened cranberries plus 2 tbsp chopped
  • 1 cup (110g) granola, divided (1/2 cup for ball mixture, 1/2 cup for ball coating; may need extra 1/4 cup for coating)
  • 1/4 cup (60 ml) unsweetened almond milk
  • 2 tbsp 70% dark chocolate

Method

  • In a food processor, combing dates, almonds, 1/2 cup (60 g) cranberries, 1/2 cup (55 g) granola. Process on low for about 30 seconds, then on high for another 30 seconds until well chopped and combined.
  • Add almond milk while processing on low and continue processing until a sticky mass forms.
  • Transfer mixture to a bowl and mix in the dried cranberries and chopped dark chocolate.
  • Using teaspoons (or a size 100 scooper) drop (approximate size of 2 tsp) onto a plate or pan. Shape into balls. I made 36 balls, the original recipe indicated it would make 14 golf-ball sized balls.
  • Place 1/2 cup granola into a bowl then roll each ball into the granola, pressing to set the granola into the ball. Since I made 36 small balls, I needed 3/4 cup rather than 1/2 cup of granola to coat.
  • Place balls in freezer to set (approximately 30 minutes). Store in an airtight container in fridge or store at room temperature if you prefer a softer consistency.

Recipe Notes

  • Made 36 balls using a size 100 scooper (2 tsp)
  • Goji berry granola – replace 1/2 cup (60 g) dried cranberries with 1/2 cup (55 g) dried goji berries. You may want to soak goji berries in hot water, then drain before adding into recipe.
  • The texture and taste of these balls was great, although it was a bit on the sweet side. Adding cocoa powder could make them more chocolatey and reduce sweetness but may require a bit more liquid to be added to preserve consistency.
  • I added mini chocolate chips rather than chopped 70% chocolate which may have contributed to the sweetness.
  • Cocoa nibs (which would help cut the sweetness) could be added instead of chopped chocolate or mini chocolate chips.
  • I used sweetened cranberries since that was what I had on hand. I will look for some unsweetened ones to use in this (and other recipes) in the future.
  • I may try chopping the granola for coating next time; if so, I will probably add some un-chopped granola along with the chopped cranberries and chocolate before forming into balls.
  • Adding some orange flavour (zest, extract or a juice reduction) would be a nice addition to this recipe. Depending on how you add that flavour you may need to adjust quantity of almond milk to preserve the consistency. This may reduce the sweetness a bit if you are adding orange zest.
  • I may try adding some unsweetened coconut. This too could lessen the overall sweetness while complementing the existing flavours. It may make the dough a bit drier so you may need to adjust the quantity of almond milk.

Packaging Ideas

You can store the whole batch in a jewelry-style box made from two 8-1/2″ x 11″ pieces of cardstock. Score the bottom at 1-1/4″ on each side. To score the top, shift the paper 1/16″ to the right before scoring each of the 4 sides at 1-1/4″. Alternatively you could cut the bottom down to 8-3/8″ x 10-7/8″ before scoring at 1-1/4″ in which case you don’t need to shift the top 1/16″ to the right before scoring.

Pumpkin Spice Semi-Sweet Chocolate Truffles

Photo by Valeriia Miller on Pexels.com

Inspiration

When Daniel and I initially started making and creatively packaging truffles together, we began with some recipes such as basic chocolate truffles as well as peanut butter chocolate truffles. Of course, when Pumpkin Spice Latte season arose, I had to ask Daniel for the best way to make pumpkin spice truffles. He said “take the recipe I gave you for Peanut Butter Truffles and replace the peanut butter with pumpkin puree and add pumpkin spices”. Sounds easy enough. And sounds delicious for sure. My first attempt was with a rather moist puree, so my truffle ganache turned out a lot softer than I wanted. Daniel’s tip: warm up the ganache, add more chocolate , allow the ganache to set again then continue with the usual scooping, shaping and coating. Which is what I did. They turned out excellent. I coated them with chopped, roasted, salted pumpkin seeds; which was a bit too much coating given that the seeds were salted. Next time I will simply garnish the chocolate-dipped truffles with a few whole, roasted pumpkin seeds. Adding chopped roasted pumpkin seeds enhances the texture of the truffle centres if you like a bit of crunch. Just don’t add too many if you are using salted seeds. Over time I will continue to make further adjustments to this recipe and encourage you to do the same. I am also going to make some simple spiced truffles (without the puree) by adding the pumpkin pie spices to the chocolate truffle recipe.

Ganache Ingredients

  • 2/3 cup heavy (35%) cream
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 8 oz ( g) semi sweet chocolate, finely chopped
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 tbsp butter
  • chopped, roasted, salted pumpkin seeds (optional)

Coating and Garnish Ingredients

  • 8 oz. (500g) chocolate (milk, white, semi-sweet or dark), preferably tempered *see notes
  • whole or chopped roasted pumpkin seeds (garnish) (optional) *see notes

Ganache Mixing Instructions (option 1 – add chocolate to warmed cream)

  1. heat cream with spices and salt until boiling in bowl (microwave or oven) or pot (stove top)
  2. let heated cream sit a few minutes before next step
  3. add chopped chocolate to the bowl/pot in which you have warmed cream
  4. gently move the chocolate so the warmed cream covers it, do not stir yet
  5. let the chocolate and cream sit for a few minutes to warm the chocolate
  6. mix just until the chocolate is melted and the ganache is smooth
  7. add in vanilla, butter and pumpkin puree (and optional chopped pumpkin seeds)
  8. mix just until the ganache is smooth
  9. transfer to a container or leave in existing bowl/pot until the ganache has set

Ganache Setting Instructions

  1. time permitting, let ganache sit until reaches room temperature then cover with saran or bowl/pot lid
  2. time permitting, let ganache sit covered overnight at room temperature until completely set
  3. once the ganache has set you can store in fridge or freezer until you are ready to scoop and form truffle centres, this should not affect the ganache. Before scooping / forming truffle centres the ganache should be left at room temperature long enough so that it can be scooped.
  4. alternatively you can cover the ganache and cool immediately in fridge or freezer but it may affect texture a bit

Ganache Scooping Instructions

  1. scoop using size 100 (approximately 2 tsp) scoop onto parchment or waxed paper lined sheet
  2. gently shape scooped centres into spheres, remembering that truffles do not need to be perfectly round
  3. if the centres are quite soft, you may want to let them set a bit before you gently form into spheres and so that they are a bit easier to dip

Notes

Makes xx truffles using size 100 scoop

Trouble-shooting Tips

If the truffle ganache is too soft to scoop and dip, you can whip the ganache and let it sit again. Or you can warm up the ganache, add some more finely chopped chocolate, stirring until the additional chocolate is fully melted and incorporated then let the ganache re-set. Or you can chill or freeze the ganache before scooping and shaping into spheres. You can also coat the ganache centres in shifted cocoa powder before coating in tempered chocolate.

If the truffle ganache is too thick or is crumbly, you can warm up the ganache, add some warmed cream, stirring until the additional cream is fully incorporated then let the ganache re-set.

Other Recipes To Try

Pumpkin Spice Semi-Sweet Chocolate Truffles

Crunchy Peanut Butter Semi-Sweet Chocolate Truffles

Smooth Peanut Butter Semi-Sweet Chocolate Truffles

Crunchy Peanut Butter Milk Chocolate Truffles