My Very First Blog Giveaway!!!!!!

Choose which blog you would like to follow by clicking on "Follow Blog" at the top of the page. I keep 4 blogs current (listed below)! Choose to follow 1 or more. The more blogs you follow the better your chances for winning! I will enter your name in once for each blog you follow : )
Pinks & Needles Blog a place to keep up to date with my Etsy shop Pinks & Needles!
California Girl Confections a place where I share recipes!
California Girl at Heart a place where I share fun things!
California Kiss Studio a place where I share art!
I will be giving away a lovely handmade surprise to the Lucky person who's name I pull from a hat on November 1st!!!!!!
Please note: you can comment here but in order to be entered into the drawing you must "follow" me at 1 or more of my 4 blogs : )
Thank you so much! I look forward to my first giveaway!!!! If you are already a follower you will automatically be entered into the drawing!

Homemade Limoncello

 I've never made Limoncello before but have wanted to for years! I searched the internet over and over for a recipe that had a long steeping time and this is the one I found. ~Patty's Recipe from California
So far I have only done Step 1. I used the zest of 21 California grown lemons....I hand peeled the first 2 lemons but I was getting little bits of the white so I switched gears to zesting instead. I had quick results as far as the color of the brew changing from clear to bright yellow so I'm thinking it's going to be a good batch!!! Tune in in 2 weeks (October 27th) for Step 2! I should mention too that I used Tito's Vodka from Austin Texas. They have excellent ratings! Beating out Grey Goose & Kettle One among others!

Campy Cotton Candy Cake

The easiest recipe ever! Bake a white cake as directed. I tinted my batter the lightest color pink. For filling: Mix 2 c. sugar with 2 c. sour cream and 1 bag of coconut together ( I tinted mine aqua - hence the cotton candy refrence ). Add one container of cool whip to about 1 c. of the filling mixture - this is what you will frost the top and sides of the cake with. Once the cake is cooled split the 2 layers so you have 4. Spread the filling in between the layers and then frost with the Cool Whip mixture! You're suppose to refrigerate this cake for 4 days!!!!!! I can't wait that long!!! But if you think you can hold out before you dig in - by all means do so! It mellows and makes the moistest cake on the planet!!!

Pumpkin Coconut Bread

I found this recipe on www.allrecipes.com. Originally submitted by Donna Abbott
This is a wonderful recipe!! My husband is a huge fan of coconut so when I told him about it - he was thrilled! The bread itself is very dark but I think it's becasue of the brown sugar in the ingredients. I didn't over bake it but it might look that way. It's very moist and chewy too : )

Ingredients:

* 2 cups white sugar
* 1 cup packed brown sugar
* 1 cup vegetable oil
* 4 eggs
* 1 (15 ounce) can pumpkin puree
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons salt
* 1/2 teaspoon ground cloves
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
* 1 teaspoon ground nutmeg
* 2/3 cup water
* 1 cup flaked coconut
* 1/2 cup chopped walnuts

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
2. Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
3. Bake for 60 minutes, or until tester inserted in the center comes out clean.