Monday, June 28, 2010

Nursery decor

another baby gift! I'm surrounded by babies right now, and I'm absolutely not complaining. Last Wednesday my beautiful nephew Nathan was born, and of course, I am in love once again. I adore my nieces and nephews.
Anyways, I made this N for his room (if you follow me on Twitter, you've seen it!) using scrapbook paper, mod podge and a wooden letter from JoAnn's Fabrics. I hadn't seen his room yet, I just asked my SIL what colors it was, and luckily my little N matches perfectly. It's the same shades and everything, I was thrilled.
So, here it is:


Love.

I also whipped up this card from stickers and die cuts that I had on hand. I love babies :)

Also, this is my 100th post! Thank you so much for reading my blog, you'll never know how much I appreciate having people (however imaginary you may be) to share my creativity with!
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Testing testing, guess who figured out how to blog from her iPhone? ;)

Friday, June 25, 2010

Another baby hat with ears


I think I've perfected my baby hat with ears! This time I got the ears to curl in just perfectly. I love it.
It's currently in the mail to a pregnant friend far away, I hope she loves it too!

Thursday, June 24, 2010

Lemon Bars


I love lemon bars! I used to use a recipe that called for a lot of eggs, but me (in my weirdness) could smell the eggs after it was cooked-so I had to scrap that recipe. No one likes egg bars.

After digging out my old Everyone's First Cookbook, I found this recipe for lemon bars that also called for oatmeal and sweetened condensed milk. Sounded like a winner to me! It was. These lemon bars were so yummy that dimples and I were digging them out of the pan to eat before they were even cool. They would've been perfect with some vanilla ice cream. Mmmm. And the best part? No eggs!

Lemon Bars

3/4 c. butter, softened
1/2 cups sugar
1/2 cup brown sugar
1 1/2 cup flour
1 teas baking powder
1/2 teas. salt
1 cup quick cooking oatmeal
1 (14 oz) can sweetend condensed milk
1/2 cup lemon juice

Preheat oven to 350. In mixing bowl, cream butter and sugars. Add flour, baking powder, salt and oatmeal and beat until mixture is crumbly. Spread half of the mixture into a 9X13 baking pan, pat down. In separate bowl mix milk and lemon juice and stir until thouroughly mixed. pour over crumbs in dish, then top with remaining crumbs. Bake at 350 for 25 minutes. Cool at room temp, cut into squares and chill.

Source: Everyone's First Cookbook

Monday, June 21, 2010

Blog Neglect.

I know I've been neglecting my blog...and I blame my iPhone! I've had it for about a month now, and since I don't need a computer to check my social networking stuff, I'm really never on a computer anymore (especially since I'm off work until mid-July)
I do have some stuff saved up for you, though. Yummy stuff. Fun stuff. So don't give on me yet! And if I ever learn to blog from my phone, watch out now.

I do hope you all are having a wonderful SUMMER!

Monday, June 14, 2010

Camo Name

My 12 year niece (I bet you can't guess her name!) is re-decorating her room, and chose camouflage for a theme. I decided to make her name in camo for her to hang on her wall or doors.

I got the letters at JoAnn's (I also bought most of them at Michael's-but they were out of R's. For TWO weeks! Stocking Fail. I'll be taking the ones that I bought back)

I traced out the shape of the letters on camo wrapping paper that I already had, then modpodged the paper on.

I tied on a girly sheer into a bow and hot glued it on to use as a hanger and that was it! Besides for the weeks of hunting for letters, the whole project only took me about an hour, and I'm happy with how it turned out.

Sunday, June 13, 2010

Super Brownies



Last Monday I had a craving for sweets. This is nothing new, but this time there was no ice cream or cookies to tide me over, so I pulled out Everyone's First Cook Book (that I don't think I've ever used!) and went to work.
Now, I'll admit that besides for my vegan brownies, I usually make brownies from a box. They're just so easy. But never more, friends. These are the best brownies I've ever had, and they weren't much harder than a box mix! The frosting is fudge-like in consistency and these were so rich I could only eat two before I felt like I was going to die. (usually I can clear half a pan before I get that feeling)

2/3 c. oil
2 c. Sugar
1/3 c. corn syrup
3 eggs lightly beaten
2 teas. vanilla
1/2 c. cocoa
1/2 c. flour
1/2 teas. salt
1 teas. baking powder
1 c. chopped pecans (I omitted)

Icing
1/4 c. butter, melted
2 c. powdered sugar
1/3 cup cocoa
1 teas. milk
1 teas vanilla

Preheat oven to 350. In mixing bowl, beat oil, sugar, corn syrup, eggs and vanilla. Add cocoa, flour, salt and baking powder and beat well. Stir in chopped nuts. Pour in greased/floured 9X13 pan. bake for 35 minutes. Brownies are done when toothpick inserted in the middle comes out clean.

In a small saucepan over low heat melt butter, add in powdered sugar, cocoa, milk and vanilla and beat until smooth. Spread over brownies.
Source: Everyone's First CookBook

Wednesday, June 2, 2010

Pink Floral Tee and beaded necklaces

I'm working on another floral shirt, this one is for my friend Becca.


I'm really loving the larger flowers on this, I made them a bit bigger than on my orange one. In return Becca made me these beautiful necklaces:This clasp is my favorite part! It's gorgeous.
These are beaded balls, very neat.

Aren't they amazing?! They've really inspired me to go to the bead store and spend my gift certificate from my birthday last August, and start beading, so I signed up for a class on June 16th. I love them, thanks Becca!

Saturday, May 22, 2010

Doctored Cake Mix: Cherry Chocolate Cupcakes

I took these tasty little cupcakes to a BBQ. It was a lazy Sunday and I wanted to make something simple. So, I took a "milk chocolate" cake mix, chopped up about 25 maraschino cherries and tossed them into the batter and baked. Easy Easy.
The frosting was a wee bit of a disaster. Here is the recipe I was supposed to use:

3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice


But I thought "hmmm....if 4 tbs of cherry juice is good...8 will be better! Or, I'll just pour the whole thing into the mix!" um, no, it doesn't work like that. The frosting was weird and chunky, and couldn't hold those pretty cherries. By the time we got to the BBQ it looked like a brain explosion in my container :(

Oh well, they are still delicious and you should still make them...but follow the recipe for the frosting :)

Thursday, May 20, 2010

A few cards


A few days before Mother's Day I whipped together these cards for my Mama and my MIL. I'm having fun digging through my "stash" of old scrapbooking stuff and finally getting some use from it. I have supplies that are 10 years old! That's practically half of my life!

The white flowers are these amazing rub-ons from Stampin' Up. I got them for my birthday last year, but this is the first time I've used them and I LOVE them! They look so clean and professional. Love.

Tuesday, May 18, 2010

Black Magic Cake


I had been planning on making strawberry cupcakes for Mother's Day dinner, but my brother (who was pretty adorable in trying to plan the perfect mother's day dinner) thought everyone would like Chocolate better. So I turned to my trusty favorite allrecipes.com at the eleventh hour and found a chocolate cake recipe that used ingredients that I already had on hand.
It came together quickly and easily, and was pretty darn tasty! The chocolate flavor was really light, so next time I make this cake I plan to toss some mini chocolate chips into the batter before cooking to add some more chocolatelyness.

Black Magic Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Sunday, May 16, 2010

Making a Great bow

I worked in a flower shop for two years, and one of my main jobs was making those big, gorgeous bows that flower shops put on everything. And I really did put them on everything! Some days when the shop was slow, I'd do nothing but make bows. Of course, I hated it then, but now I'm glad I had that experience.
While I was at a craft store a few weeks ago I overheard a conversation about bow making, a man had asked an employee to make him some bows and she said she didn't know how, and called over another employee who also didn't know how. So, I thought I'd share my flower shop bow making technique in case you work at a craft store and need to know how to make a bow...

1. Make a circle around your finger. Be sure the ribbon goes around the circle 1.5 times, or it will slip later.

2. Twist the ribbon under your circle, then make a loop, then twist the ribbon when it is under the circle again, and make another loop on the other side (this is if your ribbon only has a design on one side, like the satin ribbon I am using here. You twist so that the pretty stuff is always on the outside. If you're using two sided ribbon, skip the twist.)

3. Continue step 2, making each set of loops a tiny bit larger than the last, until you think your bow is long enough.

4. Cut a piece of ribbon at least 4" long, thread it through your orignal circle and around all of your loops and tie it. If you'd like your bow to have "tails", make this piece of ribbon longer, and the two ends will become your tails. (sorry no pic, but this step requires both hands!)

5. Fluff up your loops, and pull them into the position that you want them.6. Cut the ends of the tails at an angle to make a V in them.

that's it. It's pretty simple and once you do it a few hundred times you'll be a pro! When you're first starting out, use wired ribbon. It makes your loops hold their shape better and is so much easier to work with.

Sunday, May 9, 2010

Fondant!

We celebrated mothers day yesterday with my family, and I figured it was the perfect excuse to play in fondant. I've never made fondant before, I don't think I've ever even tasted it, but Bake@350 posted a very easy recipe for it last week and I figured it couldn't hurt to try it.

I had imagined a cake with daisies on it, but JoAnn's didn't have the fondant cutters in the flower shape I wanted, so I bought a leaf shape and handmade the flowers instead.
Leave my countertops alone! They're antiques!
This was really, really easy to make, and I love the results. (it tastes like solid sugar. Not a bad taste, but very sweet!) And it's super fun to play with, like play dough for grown ups.

There was a lot of touching involved, so I was a little squeamish about it, but you hands have to be coated in Crisco at all times, so that was enough of a barrier that I was okay with it :)

Here is my final result:


I'll post the recipe for this cake soon. It was really good!

Tuesday, May 4, 2010

Mother's Day Gifts


If there was a contest for weirdest family tradition, I'm pretty sure mine would win. There's one goal at holidays that we all strive for: make mom cry. At prayer before dinner everyone passes her their napkins, and then we all giggle when she actually has to use them. Yeah, we're mean. Anyways, my point is, I think my mother's day gift is going to be a winner, so pass the napkins!

A few weeks ago Sarah from He Coaches She Crafts posted this adorable plaque that she made for her mother using a cricut. When I whined that I didn't have a cricut but loved the idea, Sarah suggested that I go to Wordle.net and create a collage there. What a great idea!

I used Sarah's tutorial to make two plaques, one for my mom and one for Dimples' mom. For my mom I chose the words for mom (mother, mom, mama...yes I call my mom "mama" still), and words that I thought described my mom, like beautiful, caring and loving etc.
For Dimples' mom I chose their last name to be the focal point, then love, home and family. Then I used thesaurus.com to find other words that meant love, family and home, and chose the ones I thought described his family best.

And I really loved how they turned out. I think they are so sweet, and I'm glad that I took the time to make something instead of just buying something like I usually do.
sorry, I had to black out our last name there.
And mom, if you're reading this, you know you're going to have to pretend to be surprised and cry for me later. Happy Mother's Day!

Tuesday, April 27, 2010

"Hawaiian" fruit dip


I was invited to a Hawaiian themed birthday party a few weeks ago and spent some time googling trying to come up with something clever to bring. I came across this recipe in a About.com answer and although I was unsure there was really anything "Hawaiian" about it, thought it sounded pretty tasty. And it was! This is definitely something I'll keep on hand during the summer when our house is over run with fruit. It comes together really quickly and adds an unexpected lime pop to fresh fruit.

Hawaiian Fruit Dip
3/4 cup milk
1/2 cup sour cream
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple with juice, undrained
1/3 cup sweetened flaked coconut, toasted
1 lime

Combine milk, sour cream, and pudding mix; whisk until smooth.
Stir in pineapple and coconut.
Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
Stir both into dip.
Cover and refrigerate at least 30 minutes before serving.
To toast coconut, preheat oven to 350º; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.
Serve with fresh sliced fruits.