Well not really MADE of tigers, but CALLED tigery things, because apparently Tigers taste like peanut butter.
I first learned that tigers tasted like peanut butter in the late 70s, when my mother discovered the insanely delicious Tiger's Milk bars. I freaking LOVED those things and was quite glad that tigers produced milk that tasted like peanut butter.
Then there's Tiger Butter fudge, Tiger Bark and Tiger Bars.
These many tiger-themed recipes, all of which contain peanut butter, cannot be a coincidence. Tigers clearly taste like peanut butter. God help the first people who discovered this. I imagine it was quite terrifying to get close enough to a tiger to give him a lick.
Now that that mystery is solved, let's have a card, shall we?
A few weeks ago in my stamping class we made a card with the detailed Santa thinlits die - WHICH I LOVE. And I had a few cuts left over after class that had been lurking about my desk until I decided to use one as a mask for one of my Falliday Fest samples.
I brushed three colors of ink over the mask onto the card base with my Clarity Stencil brushes and deliberately made the top left near his face the lightest part of the card - I wanted to make him part illusion and part reality to go with my sentiment.
I used the Sophisticated Script set from Concord & 9th to stamp "believe" - I actually started with the last letter of the word and worked left (pro tip - write the word down before starting if spelling backwards is not one of your spiritual gifts!). I love how no matter what you're spelling, all the letters link up.
Links to supplies:
He's so very cool in blue. :)
This would make a great Christmas card because start to finish it was five minutes to make. Speaking of Christmas cards - I have a new online class up using the Christmas Pines bundle if you are interested!
About three minutes of this card are captured in a quick video for you!
Now I'm off to find a delicious, peanut buttery tiger for a snack!
But speaking of delicious, I have to share my new favorite recipe of all time - Coconut Almond Granola. I'm not typically a granola fan because I find it too sweet and too polluted with cinnamon. (Cinnamon should be confined to cinnamon toast, Big Red gum, toothpicks and pumpkin pie, in my opinion!) This, with a touch of salt and not too much sweet stuff for the quantity of oats is AMAZING. I like it on Fage 2% plain yogurt. This recipe is via my friend Bev Rousch - bevmom on Splitcoast.
- 1 cup whole almonds, divided (I used roasted, salted almonds)
- 3 cups old fashioned oats
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extractOther ingredients as desired - I added dried cranberries the second time - amazing.
- Preheat oven to 350 degrees.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
- Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
- Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oat mixture evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
- Bake for 7 minutes, and then stir and spread back to an even layer. Return to the oven for 7 more minutes, or until golden brown around the edges. I actually then turned the oven off and left it in there for another ten minutes or so - because the first time I made it it wasn't crunch with the original cooking time.
- Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer - about 1/2 inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
No tigers were harmed in the making of this granola.