Hey all, welcome to the last day of the super fun Summer Picnic Hop with the Hostess gals.
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Okay, now I've got the formalities out of the way, onto my projects and recipe!
The recipe I am sharing with you today is so simple you're gonna laugh. As a work at home mom, I just don't have the time for labor intensive recipes. I just ordered an electronic pressure cooker from Amazon to further reduce the time I have to spend slaving over the stove. Seriously!
I created two cards for today...
I have so much patterned paper so decided to use it... just a bit. I created 3 banners and stacked them. The very top one is created by stamping the script background from the La Letter set and then distressing some inks on top. I also applied the same distress ink treatment on the butterfly.
|Stamped used: Traditional Butterfly, La Letter, Things|
My second card is more cutesy. I first stamped the envelope pattern stamp in a light gray ink. I just wanted it to be subtle. Then I stamped the veggies and strawberries. I also did a bit of masking here and there to overlap the strawberries. Everything was colored indirectly with Distress markers in a watercolor effect.
|Stamps used: Kiss the Cook, Envelope Pattern|
Now onto my recipe!
In Asian households, red bean soup is commonly served after dinner as dessert, especially at restaurants! It can be served hot or cold. I prefer it cold in the Summertime! So good and refreshing!
Here's a pic I posted on my Instagram a couple of weeks ago. The only difference here is I added pandan/coconut jello. It was my first time making the jello (which was a pain in the butt to make) so I had to snap a pic of it. :)
Here's my recipe for my red bean coconut dessert recipe:
1 bag of red beans (12 oz.)
4-5 quarts water
1/2 cup sugar
In a big pot, add red beans into water and bring to boil. Boil on high for 15 minutes then simmer on low heat for another 2 hours or until beans are soft. Add sugar according to preference. Chill. When ready to serve, add 2-3 tablespoons of coconut milk to each individual serving. Stir and enjoy!
The great thing about this recipe is if it's too sweet, you can just dilute it with some water. If it's not sweet enough, just add more sugar according to taste. You can also use rock sugar or cane sugar instead of regular sugar. And if you love coconut milk, add as much as you want! But, be careful, coconut milk is pretty fatty, so try not to overdo it. That's what I tell myself at least! :) If you have a pressure cooker, I think the cooking time should be reduced drastically!
Okay, that's all from me! I hope you give this recipe a try, it's one of my most favorite things in the world! :)
The next stop on the hop is the super cute Heather Doran!