Skip to content

Monthly Archives: October 2013

Everyone Loves Pie {Week 43}

20131029-121926.jpg

Each and every Thursday night I spend a few hours with a group of girls who have become near and dear to my heart. For the most part we all met through our church, one is a friend I’ve had since college, and one taught in the classroom right next to mine during my last couple of years teaching. Our lives are intertwined in multiple ways, and our weekly time together has done nothing but tighten those bonds. We spend time together in Bible study and discussion. We share what’s going on in our lives, we encourage each other, and we celebrate with one another. Sometimes we volunteer in community activities and just enjoy serving others along side of each other. I think each one of us would say that we look forward to Thursday nights every week, and if for some reason we miss a Thursday we feel like there has been a hole in our week. It’s of those things, that when I step back and take a look, I’m extremely happy to have in my life. This past Thursday I baked a chocolate chip oatmeal pie and brought it along to share with the group – because we also love to eat together, especially when it’s something sweet!

———————————————

Chocolate Chip Oatmeal Pie

Ingredients:
1 9-inch Pie Crust…1/3 cups Semi-Sweet Chocolate Chips…1/3 cups Softened Butte…2/3 cups Granulated Sugar
1 cup Light Corn Syrup
1 Tablespoon Vanilla Extract
3 whole Eggs
1 1/4 cup Old Fashioned Rolled Oats

Directions:

Preheat oven to 350 F. Prepare the pie crust and press it into a 9-inch pie pan. Pour the chocolate chips evenly into the bottom of the pie crust. Set it aside.
In a large bowl, mix together the butter and sugar until smooth and creamy. Whisk in the corn syrup, vanilla, and eggs until smooth. Stir in the oats.
Pour the entire mixture evenly over the chocolate chips. Bake at 350 F for 45-60 minutes or until the pie is just set in the center. Keep an eye on it and make sure to cover the edges of the crust with a strip of foil if you need to keep it from browning too much. Let it cool completely before serving!

:: Carrie ::

Hand Painted Globes :: In Progress

globe2

Remember all those globes that we have been collecting? Here’s a little in-progress sneak peek! They are slowly being transformed. A little gold paint makes them fancy.

globes

These globes will be for sale, but for this project we are doing something a little bit special. Purchasing details will be coming soon, but for now you can follow the progress through our Facebook page and Instagram. Start picking out your favorite!

:: Carrie ::

 

 

 

Everyone Loves Pie {Week 42}

Eggs and Bacon Breakfast Pie

This pie was for our super-star employee, Morgan! It was Morgan’s birthday, which of course calls for a celebration. Morgan is a student at Mizzou, a division 1 athlete, and she works for us a couple of mornings each week. She sure is a busy girl! She’s also a 1canoe2 packaging and production MACHINE! I’m sure she holds the record for the number of cards sleeved in an hour. We love that competitive spirit, and we LOVE having her around.

Since Morgan works for us in the mornings we threw her a little breakfast birthday celebration. We all dug into this bacon and eggs breakfast pie. I guess you could call it a quiche, but I’m calling it a pie. It has a pie crust, and I made it in a pie dish, so it’s a pie. No matter what you call it, it was a great way to start the day. Happy birthday, Morgan!

————————————-

Bacon and Eggs Breakfast Pie

Ingredients:

Recipe for a single pie crust
1 wholeYellow Onion, sliced
2 TablespoonsButter
8 slicesBacon
8 wholeLarge Eggs
1 cupHeavy Cream Or Half-and-Half
Salt And Pepper, to taste
1 cup Grated Sharp Cheddar Cheese
Directions:
Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes until the onions are deep golden brown. Set aside to cool.Fry the bacon and chop into large bite-sized pieces and set aside to cool.
Preheat the oven to 400 degrees. Roll out the pie crust and press it into a deep dish pie pan.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the pie is set and the crust is golden brown.Remove from the oven and allow to sit for 10 to 15 minutes before serving.

:: Carrie ::

Shindig Paperie + 1canoe2

d06287cc380611e3bbd822000a9f15da_7

This past Thursday Beth and I hopped in the car and took a little road trip all the way to Fayetteville, Arkansas. A while back our friend Trisha, who owns Shindig Paperie in Fayetteville, invited us down to have a trunk show at her shop! We were happy to make the trip – Trisha has been carrying her products in her store for quite some time – and we were really excited to meet everyone in Fayetteville!

storefront

A few weeks ago Shindig moved into a new space, right on the square in the middle of town, and it couldn’t be ANY cuter!

82afe988385211e39d5d22000a1fbb3c_7

There was pie, and hot cider, and lots and lots of people who stopped by to chat and do a little shopping.

photo 4

We had a great time meeting lots of new friends – we had no idea that there are so many 1canoe2 admirers in Fayetteville!

centerpiece

I couldn’t get over the decorations! There was a giant flower and vegetable centerpiece from Jonathan and Chelsea, the duo behind Pigmint, an AMAZING flower shop just around the corner. They also brought flowers and pumpkins and all kinds of beautiful things to decorate the storefront. So pretty!

front window

We always love when we can visit one of the awesome stores who carry our products. But, to have them throw a party for us and invite all of their friends is just almost too much.

To Trisha and the whole gang at Shindig Paperie – THANK YOU so much for inviting us down and for being such wonderful hosts! We had a great time!

And, thank you to everyone who came to the party! You were all so sweet! We loved our visit. We will be back!

:: Carrie ::

Everyone Loves Pie {Week 41}

Peanut Butter & Chocolate ice cream pie

Peanut butter and chocolate. You can never go wrong with that combination. Ever.

Pie #41 was a peanut butter and chocolate ice cream pie, and it went to my sister-in-law Melissa, for her birthday! Melissa told me a while back, “I like pie…the kinds that are really bad for you.” Well, I’m definitely not claiming that this one is good for you, but it tastes really really good!

I don’t have a real exact recipe for this pie, because I sort of made it up as I went. I went to the grocery store knowing that I wanted to make Melissa an ice cream pie, and I basically just looked around the store for ingredients that I thought would taste good together. I knew that I wanted to make a cookie crust, and fill it up with ice cream, and I ended up going with oreos and peanut butter cup ice cream. But, the best part about making an ice cream pie like this is that the flavor combinations are pretty much unlimited!

———————————-

Peanut Butter and Chocolate Ice Cream Pie

Ingredients:

1 package of Oreos with peanut butter filling
1/2 gallon carton of Peanut Butter Cup ice cream (the one I used was called “peanut butter panic”)
1/2 stick of butter (or maybe a whole stick? Whatever you think)
1/4 cup of peanut butter
a bunch of cool whip
part of a Hershey’s extra dark chocolate bar
Directions:
Crush up the oreos. I dumped them into a big ziplock bag and crushed them with my rolling pin. Melt the butter. Mix the oreos and butter together in a mixing bowl. I don’t really know exactly how much butter I used. Just add and mix until the mixture resembles something that you could press into a crust. Press the oreo and butter mixture into the bottom and up the sides of a pie plate, and then put it in the freezer for 15 minutes or so, until becomes firm.
Open the carton of ice cream and let it soften just a little bit. Remove the pie plate from the freezer and scoop the ice cream into the cookie crust and spread it around evenly. Melt the peanut butter in the microwave until it is pourable. Drizzle the peanut butter over the ice cream and place the pie back into the freezer until the peanut butter hardens.
Remove the pie from the freezer and top with a few scoops of cool whip. Or a lot of scoops of cool whip. Whatever you think. It’s your pie. Finally, chop up half of the Hershey’s bar and sprinkle it over the top of the cool whip, because it makes the pie look fancy. And, it tastes good! Put the rest of the chocolate bar in the refrigerator so you can eat it later. That’s definitely what I did!
Put the pie back into the freezer until you are ready to serve!
—————————–
:: Carrie ::

Vintage Globes for a New Project!

20131015-100310.jpg

Over the past couple of weeks my work studio has slowly been filling up with globes. All vintage, some bigger, some smaller. Some with round bases, one that is square, and one mounted on a wire stand. They look really beautiful all together, and they are the basis for a new project! I’ll fill you in on the plans I have for these globes as the project unfolds, so come back soon to see how things are progressing!

:: Carrie ::

Everyone Loves Pie {week 40}

crack pie

This past week we celebrated Zach’s birthday! Zach is the one who keeps our shipping department chugging right along. If you are one of our wholesale customers, chances are you have talked to him on the phone. He’s also is the office DJ, he loves eating meat, and he keeps us laughing. Not only was this week Zach’s birthday, but it also marked one whole year of working for 1canoe2! Oh how time flies.

Back in January, Zach came along to New York for our trip to the New York International Gift Fair. While we were there we made a stop at the famous Momofuku Milk Bar for some sweet treats. One of their most well known confections is crack pie – named so because it leaves you with feelings of euphoria, and cravings for more. Zach had a piece and fell in love. He proclaimed right there, on the spot, that he wanted crack pie for his birthday. And he didn’t stop talking about it, for nine months.

So that’s what he got! I hope it turned out just as good as he had been dreaming about. I will tell you though, the recipe is a little bit involved. It takes multiple steps. There’s a separate recipe just for the crust, that needs to be done in advance, and it also calls for a couple of ingredients that I had a difficult time finding in my local grocery store. And, the very last step is to put the pie in the freezer for no less than three hours before serving. It took some logistical planning, not something you can just whip up spur of the moment, but in the end I think it turned out pretty good!

Since it’s a little bit complicated, I’m not going to include the whole recipe for this pie. But, if you can get your hands on a copy of the Momofuku Milk Bar Cookbook, you’ll find everything you need inside. I have this book in my kitchen, and it’s FULL of all kinds of things that are yummy. You might even be able to find it at your library!

:: Carrie ::

“Hey! What Kind of Paint Do You Use?”

Let’s talk about paint.

People frequently ask me what kind of paint I like to use, and when my response is “gouache” the next thing out of their mouth is usually, “what’s that?” Most people are familiar with acrylic, and oil, and watercolor. I guess gouache is a lesser known variety, but that doesn’t make it any less awesome!

gouache

How do you pronounce the word gouache? Well, it’s one syllable. It rhymes with squash. And wash. And…that’s all I can think of. Gouache.

The best way I can describe it is that it behaves much like watercolor, but instead of being transparent it is opaque. In other words, if I painted a red area and let it dry, I could paint on top of the red area with blue and the red would not show through. If I did the same thing with watercolor, the red would show through, and where the two colors overlapped it would probably look purple.

Make sense?

rockymountains

It’s not too hard to get nice clean edges between colors, and you can lay down big areas of color, and then go in later and add details. It’s also possible to mix colors and get a lot of variation.

It’s so versatile! And that’s why it’s great.

photo 3-3

There are two brands that I like – Windsor and Newton, and M. Graham & Co. The little 0.5 oz. tubes can be expensive, but it is WORTH IT for the quality! I can tell you, it is absolutely true that in the world of art supplies you get exactly what you pay for.

photo-3

Work surface is important. Recently I have been working on illustration board, but there are other good options out there as well. I also have a few favorite brushes – a good brush is necessary. I could talk a lot about both of these things, but I think they might be conversations for another day!

photo 5

My experience with gouache is not as extensive as you may think! In the past I have painted a lot with watercolor and acrylic, and just a little bit here and there with gouache. About a year and a half ago when we decided to expand our card line to include some with hand painted illustrations gouache seemed to be the natural choice to me. Since then that’s about all I’ve been using. I’m still learning, and my painting style keeps evolving. I hope that’s always the case! That is my favorite thing about the whole artistic process – learning and making changes and seeing my work evolve and get better.

Have you ever used gouache? What is your favorite painting medium? Do you have any secrets to share?

:: Carrie ::

 

Everyone Loves Pie {Week 39}

saltedhoneypie

Pie #39 went to my cousin Ashley. I’ve been looking forward to making a pie for her, because she seems to be one of the biggest fans of this whole year-of-pies. She says she always looks forward to seeing who I give a pie to, what kind it is, and always has something nice to say about how it looks. Thanks, Ashley! And, she is no slouch at baking things herself. I’ve been impressed MANY times by her cupcake baking skills – always with home made buttercream frosting. Yum! Actually, I once brought a little cupcake from the famous Magnolia Bakery in NYC all the way home with me, just for Ashley. Because I knew she would appreciate it! One little cupcake, in a cute little box. It went through the metal detector at airport security, and right onto the airplane with me. I think the flight attendant was impressed that it sat on the fold-down table throughout the whole flight, and I didn’t eat any of it. Of course not. That wouldn’t have been right!

This one is called a Salted Honey Pie, and from what I heard, it was really good!

—————————————–

Salted Honey Pie

Ingredients:

recipe for a single 9 inch pie crust
1/2 c butter melted
3/4 c white sugar
2 Tbsp white cornmeal
1/4 tsp salt
3/4 c honey
3 eggs
1/2 c cream
2 tsp white vinegar
1 tsp vanilla paste
1 or 2 Tbsp flake sea salt for finishing (Maldon is a good choice)

Preheat oven to 350 degrees.

Prepare the pie crust, fit it to a 9-inch pie plate, and pre-bake the shell.

Melt butter andcombine withthe sugar, salt and cornmeal to make a thick paste.Addthe honey, vanilla and vinegar and mix together. Fold in the eggs, add the creamand blend. Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt.

:: Carrie ::

The Sky

20131001-093449.jpg

I’m working on a few kind-of-large landscape paintings for a new project, and it has been really challenging, but so fun. It’s stretching me for sure, which is a good thing! Last night I painted this sky with big white clouds. I definitely have a thing for the sky. Big, huge, sweeping, cloud filled skies. The more dramatic, the better. I’m guessing this comes from growing up on the prairie where there are wide open spaces with unobstructed views in all directions.

20131001-094501.jpg

If you scroll through the photos on my iphone you’d see my obsession. Here’s just a few from the past several months…

20131001-094716.jpg

20131001-094724.jpg

20131001-094733.jpg

20131001-094746.jpg

20131001-094758.jpg

20131001-094805.jpg

20131001-094818.jpg

20131001-094835.jpg

20131001-094848.jpg

:: Carrie ::