Foodie Enamel Pins

I start this process by coming up with the drawing of my CandiWare designs.

Then I sent them in to a company in Niagara falls.

There was a little back and forth about size of the pins also the colours and how much they would cost.

I then finalized my designs and sent them in to be made.

While I was waiting for them, I made a simple but very much so in my company themed CandiWare card backing for the pins.

They just came in the mail and I couldn't wait to take photos of them and also add the backing. 

I am so happy with how they came out. 

♥Find more about how I make my pins and a full video about them here. 

♥You can also find them for sale in my Etsy Shop!

Pickled Beets and Cinnamon Buns

Ingredients:

3 pounds fresh small whole beets
2 cups apple cider vinegar
2 cups water
1 cups sugar
4 garlic cloves, sliced in half

So my mom gave me a big bag of beets. So I thought why not make borscht, but I knew I would still have some left over. So I made pickled Beets!

Clean and cut the beets, in a big pot over high heat cover and cook for 25 to 30 min. Once its cool enough peel the beets with a veggie peeler. Then cut the beets.
To make the brine: In a pot over medium-high heat add in all the ingredients (not the beets) :P Stir until the sugar has melted. Reduce Heat and like the brine simmer for 5 min. Remove frome Heat and let Brine Cool before adding them to the beets.
Add the sliced beets in a jar and fill up with the brine. I heat the lids to seal a little better in water. Then put the jar in the frig for at least a week. Beets will last for 2-3 months!
Enjoy.

I also made Cinnamon Buns from Chloe's Vegan Italian Kitchen cook book
I really enjoyed the buns soo yummy, but you need a full day to work on these really. (letting the bread rise)
I also wish her cookbook would have how long things would take in it.