Thursday, December 24, 2009
Holiday Silhouette over at Posh Pieces.
Front Door Bling Welcome sign over at Sweet Pickles and Chocolate!
Super Easy Toffee over at The Sweet Life
Gumdrop Fudge over at Our Creative Life
Christmas Broken Glass Jello over at Just Jenn Recipes
No Sew Ruffled Fleece Scarf over at Creative Jewish Mom
Saturday, December 19, 2009
I found a sugar scrub recipe over at Todays Creative Blog that that I want to try and will be much more budget friendly than mall store prices.
Free Clipart of Sugar
Thursday, October 15, 2009
Tuesday, September 8, 2009
Tuesday, June 30, 2009
I want to try this sometime, but not sure about leaving them outside for week to dry...wonder if they can be baked to speed up the process.
from wikiHow - The How to Manual That You Can Edit
These beads mimic clay and are easy and fun to work with. They are perfect for preschoolers to make and play with, teaching them patterning, or sequencing, which helps lay the groundwork for reading and science.
- Combine the flour, cornstarch, and salt. Mix a little bit of tempura paint powder into the warm water and add it a little bit at a time to the dry mix, until it forms a sticky dough. The consistency should be similar to clay.
- Roll the dough into small balls (these will be your beads) and poke a hole into each one with a pencil, knitting needle, or toothpick. Make sure to make the hole big enough for yarn or string to pass through.
- Put the clay beads on a covered cookie sheet and allow them to dry outside on a sunny day. Depending on the weather, this can take up to a week. (Note: If you’d rather not go through the work of dividing the dough into multiple bowls for coloring, you can make this recipe with plain water, without the tempura powder, and allow your child to color the beads by hand once they’re dry, using ready-made paint.)
- When the clay is dry, it’s ready for beading. Cut a piece of yarn into the appropriate length for your child’s necklace or bracelet, wrap a piece of masking tape around one end to make stringing easier, knot the other end, and set them to work!
- This recipe is enough to make one color of bead. Double or triple it for each additional color.
Things You'll Need
- 1/2 cup flour
- 1/2 cup cornstarch
- 1/2 cup salt
- Tempura paint powder in at least two colors
- Warm water
- Several mixing bowls
- Pencil, knitting needles, or toothpicks
- Masking tape
- How to Make Beads from Flour and Water
- How to Make Pasta Beads
- How to Make Polymer Clay Beads
- How to Make and Color Clay Beads
- How to Make a Snowman out of Beads
- How to Make Paper Beads
Sources and Citations
- Original source of article, Our Art in the Park Ideas, Home Made Beads. Shared under a Creative Commons Attribution Share Alike 3.0 license.
Article provided by wikiHow, a wiki how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Cornstarch Beads. All content on wikiHow can be shared under a Creative Commons license.
Wednesday, June 24, 2009
Tuesday, June 9, 2009
Prep 20 min
1 hr 0 min
Cook 25 min
1 hr 45 min
1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions
Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.
Cut each into 6 pieces.
Serve with chipotle sour cream garnished with scallions. "
Thursday, June 4, 2009
Thursday, May 21, 2009
Tuesday, May 19, 2009
I have several cans of carrots in my cupboard because while we love raw carrots, whenever I ask what veggie for a side it usually corn and sometimes Italian green beans but never carrots.
I want to use up and went in search of some recipes.
Whole Grain Carrot & Cheese Crackers over a Foodwhirl. It calls for steamed carrot that are then pureed, so I think it could be easily adapted.
This site has a list of 24 carrot receipes
One recipe is for "Carrot Spice Pie
- 8oz of canned carrots
- 1oz butter/marg; 1oz honey
- 2oz white sugar; 2oz brown sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 8 inch pastry crust.
Here is a receipe for Amaretto Carrots
It is still basically cooked carrots but sounds interesting to try, but I would have to buy a small bottle the Amaretto and almond extract.
- 1 lb. fresh carrots, sliced, or 2 (15-ounce) cans carrots (see note)
- 1/4 t. salt (if using fresh carrots)
- 2 t. amaretto liqueur
- 2 t. almond extract
- 2 T. butter1 T. cornstarch
- 1/3 C. honey
Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes. Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool.Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted. Whisk cornstarch into the small dish of reserved liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened. Stir in honey. Return carrots to pan and heat through.Yield: 6 to 8 side-dish servings.Note: If using canned carrots, drain liquid into a saucepan, then add other ingredients except salt according to method above. Add carrots to sauce to heat through. "
This is for carrots chopped vertically, but could still be used.
- 1 pound carrots
- 1 medium onion
- 1 cup chicken broth
- 1/4 tsp ground cumin
- 1/4 tsp curry powder
- 1 tsp dried thyme
- 1 tbsp olive oil
- 1 tbsp butter
Peel and dice the carrots. I’m turning them into medium-sized match sticks. It’s prettier to serve and it reduces the cooking time.
Coarsely chop the onion and grate a large garlic clove.
Heat 1 tbsp butter (I’m using the liquid version) and 1 tbsp oil. You can also use just butter or just oil. Get everything sizzling hot.
Plunge in the onions. Give them a good stir losely followed by the garlic. Why does the garlic always come in second?
Add 1/4 tsp cumin, a heaping 1/4 tsp curry powder and a tsp dried thyme.
In with the carrots! Stir them until the carrots are coated with the onions and thyme.
Pour in 1 cup of chicken broth.
Sprinkle some salt and pepper in there as well. I’ve used coarse sea salt, probably close to half a tsp. It also depends on how salty your broth is.
Bring everything to a boil and cook over medium to high heat (without a lid or the lid cracked, I prefer no lid) for 10 to 15 minutes until the broth has vaporized. The cooking time also depends on the size of the carrots, of course.
Here comes the good part - when all the liquid is gone, the carrots and onions will caramelize giving them an amazing flavor. This should start to happen after about 10 minutes, make sure you’re nearby then and flip them with a spatula once or twice, or you’ll burn them rather than caramelize them.
The carrots will still have a bite to them, but are incredibly juicy, sweet and fragrant."
Carrot Cake With Canned Carrots Recipe
Carrot Cake With Canned Carrots Recipe
2 C. flour
2 t. baking powder
2 t. baking soda
2 t. cinnamon
1 t. salt
2 C. sugar
1 1/2 c. oil
3 c. canned carrots, drained
1/2 c. pecans
1 box 10X sugar
1 (8 oz) pkg cream cheese
1/2 stick margarine
Mix ingredients in the order listed.
Stir in eggs one at a time.
Then stir in nuts
The carrots will fall apart when you mix, so no need for chopping.
Pour in a 9 X 11 greased and floured pan
Bake at 350 until cake tests done (approx. 25-35 minutes)
Mix icing ingredients together and spread over cooled cake
This had a nice flavor and was very moist, but as canned carrots are used you are not going to get the consistency that is usually associated with a carrot cake and there is only a hint of carrot flavor, it is more like a spice cake. When I make this again I will probably add a teaspoon or two of nutmeg or pumpkin pie spice.
Wednesday, May 13, 2009
The above site has how to make taco bowls. They use flour tortillas and trace the size they need and but the tortillas to fit. After cutting, they put them in a muffin tin for the smaller bowls or a bowl for the larger one. They then prehead the oven to 450 degrees and fill the bottom of the tortilla with dried beans to keep it from puffing up, then bake for 6 mins. Afterwards, they turn they empty out the beans and turn the bowles upside down on a baking sheet, then put a ball of aluminum foil underneath to keep their shape and put them back in oven for 3 mins.
- 1 Cup Fresh Diced up Tomatoes
- 1/4 C Onions
- 2 Teaspoons minced Fresh Cilantro
- 1 Large Garlic Clove, minced
- 2 tsp Lime Juice
- A dash of salt and pepper
- Small can of diced green peppers (optional)t
- 1 Cup Salsa recipe
- 2 ripe Avocados
Mash avocados, add salsa, and stir. Make this very last minute to keep it from changing color.
Coat a sheet pan in vegetable oil and salt rub both sides of tortilla in the mixture. Cut the tortilla into quarters and lay on baking sheet and bake at 400 for 2 minutes. Then, turn them all over and bake for another minute.
Tuesday, May 12, 2009
I ran across this receipe at the above blog and want to try it as it would make a nice alternative to heavy frosting for cupcakes in the summer.
- Peach Whipped Cream Frosting Recipe
- 1 C heavy whipping cream
- 1/3 C sugar
- 2/3 C finely pureed peaches, fresh or canned (If you plan to pipe the frosting, be sure to puree finely, otherwise they will get stuck in your piping tip - no fun! I used a food processor.)
Beat whipping cream on medium speed for about five minutes, until soft peaks form.
Mix in sugar.
Fold in peaches to the whipped cream.
Be sure to keep refrigerated.
Thursday, May 7, 2009
I am probably too old to wear something this girly, but that isn't going to stop me from making this lovely sweater that I saw over at the following.
Monday, May 4, 2009
Wednesday, April 29, 2009
The following receipe is from Closet Cooking on his blog and it is tweaked copycat/upgraded version of the rice in Chipotle's burritos.
As I use quick rice, I and have dried instead of fresh cilantro, I will be tweaking it further, but I love how this sounds.
Cilantro and Lime Rice by Closet Cooking(makes 4+ side dish servings)
- 1 tablespoon oil
- 1/2 onion (chopped)
- 1 clove garlic (chopped)
- 1 cup long grained rice (I like to use brown)
- 2 cups water1 handful cilantro (chopped)
- 1 lime (juice and zest)
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the rice and toast in the oil for a few minutes.
5. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown.
6. Remove from the heat and mix in the cilantro, lime juice and zest.
I found the following receipe at Closet Cooking and it sounded like something different and interesting I would like to try to make.
Apricot and White Chocolate Oatmeal Cookies by Closet Cooking(makes 16+ cookies)Ingredients:
- 1/2 cup butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup white sugar1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cup rolled oats
- 1/2 cup dried apricots (chopped)
- 1/2 cup white chocolate (coarsely chopped)
1. Cream the butter and sugar in a bowl.
2. Beat in the egg and vanilla extract.
3. Mix the flour, baking soda and salt in another bowl.
4. Mix the dry ingredients into the wet.
5. Mix in the rolled oats, apricots and white chocolate.
6. Place the dough onto a cookie sheet one table spoon at a time.
7. Bake in a 350F preheated oven for 8-10 minutes.
Tuesday, April 28, 2009
Tuesday, April 21, 2009
I love these little hats at No Fuss Fabulous that are made out of little Reece's cups and a square or chocolate.
I also have an idea for a serving dish by using black bowl for the cap and a black plate glued to the top and some sort of tassel or maybe just a fruit rollup rolled up for the tassel. The challenge is going to be finding a black plate that will work - while spray painting the bottom bowl is ok, I don't like the idea of serving food on something that has been spray painted.
This is made out the cup off an egg carton for the cap, a piece of cardboard painted with acrylic paint and a piece of yarn for the tassle. This would made a cute decoration or even be used to decorate a graduation present for little to no cost (I usually have all the stuff to make this around the house).
Monday, April 13, 2009
This would be great to make and put behind the couch Kyle uses, as the seems to think the area behind the couch is his closet and throws all his clothes behind it - building this would deter this.
I would probably make mine with more depth and store my Christmas bear collection underneath and put a lamp of two on the back as he does his homework on the couch (despite having a perfectly well lit desk in his room).
I showed it to Marv and he said this should be doable for under $20. I volunteered to work part of Memorial Day at work - maybe I can volunteer a few more hours to cover the cost as I really like this idea.
- "1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cups milk (lowfat is fine)
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup sugar
- 2 cups shredded coconut (sweetened or unsweetened)
- 1/3 cup butter, melted
Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, whisk together flour, baking powder and salt.
Stir until just combined and only a few streaks of flour remain. Add in melted butter and stir until just smooth, being careful not to overmix.
Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing.
As the loaf needs to be baked for an hour or more, this will be more of a cold weather day project (maybe tomorrow as it was chilly out today) so it can help warm up the apartment.
Friday, April 10, 2009
This recipe will be awesome to make at Halloween and is from
" Vampire Cookies
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 1 1/2 cups all purpose flour
- 1/4 tsp saltapprox
- 1/2 cup red jam (raspberry/strawberry)
In a large bowl, cream together butter and sugar until light. Beat in egg and extracts.Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325F.Divide dough in half and keep the portion you are not using in the refrigerator.Roll dough out on a lightly floured surface until it is about 1/8-inch thick. Use a cookie cutter to cut out 2-inch rounds.Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie.Bake for 10-12 minutes, until cookies are set.Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Dip a toothpick in some extra red jam and re-insert in the “bite” holes you made before baking to emphasize them, if not already red. Draw a blood trick down from one of the bites with the jam, if desired. Cookies are best the day they are made.
Makes 2 dozen."
Tuesday, April 7, 2009
- 16 ounces shredded coconut
- 1 can (14 oz.) sweetened condensed milk
- 2 teaspoons vanilla extract
- Jelly beans or candy Robin Eggs
"Mix first three ingredients together. Drop by teaspoonfuls onto generously greased baking sheets.
Bake at 350° for 8 minutes.
Cool coconut macaroons slightly; remove to rack.
Once cooled, place candy Robin Eggs or jelly beans on top of coconut “nests.”
Makes about 4 dozen coconut macaroons."
They use a Wilton disposible frosting bag and ric-rac, which are too pricy for me. I think I will see about sewing little wedges (something that is small enough to fit into a Easter Egg)in plastic bags and round up some green scraps of fabric to tie around for the carrot toppers.
Monday, April 6, 2009
Wednesday, April 1, 2009
Tuesday, March 24, 2009
The following items are needed.
- Instant coffee (not decaf)
- Vitamin C powder
- Washing soda (cannot substitute baking soda)
- 2 gallons of room-temperature water
- Drop of dishwashing liquid
- A daylight developing tank & reel
- A roll of exposed film
- A bottle opener
- Measuring beakers (including one large enough to hold 16 fluid ounces)
- Measuring spoons
- 2 glasses
- A spoon
- A timer
- 2 clothespins
- Clothesline or coat hanger
Clipart from http://www.webweaver.nu/clipart/film.shtml
The following blog has a tutorial on how to make the above with sponges.
- Flat, expandable sponges, yellow and pink
- white craft paint
- craft glue
- mini ribbons
- mini beads
- large button"
You use the bottom of the paint bottle as a template to cut the sponges into circle, glue them togetherthen cut up a wedge wet them then let them dry. After that paint the the top, bottom and side (everything except the wedge) white, glue the ribbon around the outer bottom edge and glue the beads in a design on the top. Looks like the button was used to make the cake riser, but is also look like the button is on top of a bottle cap and both are painted/decorated.
"Miniature Pie Materials:
- Bottle caps
- Tan felt
- Red seed beads (or color to match fruit of choice)
- Quick Hold craft glue
The bottle caps are the pie pan, you line them around the edge with tan felt, glue the seed beads in to represent the "fruit" then cover with little strips of tan felt for the top of the pie.
(Clipart from http://www.designedtoat.com/)
Her tutorial on how to make it is very entertaining and love how she showed used her teeth and toes to hold the fabric while she she is braiding the strips - more crafters (myself included) have probably resorted to such tactics, but just thought is was us!
Monday, March 23, 2009
Tuesday, March 17, 2009
Is a little early to be thinking about Halloween, but ran across this site and it looks like it has ideas worth looking into further when the time is closer (like the pumpkin stencils).
Family Fun always has a plethora of cool ideas too.
Sunday, March 15, 2009
It is basically 7 layers of jello (Red, orange, yellow, green, blue, and purple) and you pour each layer separate into a clear glasses to make the rainbow.
As none of us are really jello freaks but we do like gummy type stuff, thinking of trying the same concept of making them into jello jigglers
JELLO JIGGLERS GELATIN SNACK
Printed from COOKS.COM
2 1/2 c. boiling water
4 pkg. (4 serving size) or 2 pkg. (8 serving size) Jello gelatin, any flavor
Kitchen Tools: measuring cup, mixing bowl, mixing spoon, 13 x 9 inch pan, metal spatula, fun shaped cookie cutters
Stir boiling water into gelatin. Dissolve completely. Pour the mixture slowly into 13 x 9 inch pan. Refrigerate at least 3 hours. Jigglers will be firm after 1 hour but may be difficult to remove from pan. Dip bottom of pan in warm water for 15 seconds to loosen gelatin.
Choose a fun shaped cookie cutter. Press the cutter into the Jello and then lift the cutter straight up. Use your fingers to remove jigglers from the pan. Let Mom help with a metal spatula.
Maybe can make this in a flat pan, do the layers separately then use a glass to cut into circles?
I had to look up the order of colors in the light spectrum - I remembered there was an acronym for it, but not what it was, so I had to look it up and it is:
ROY G BIV
from the above link
"The Dorset button has a long history, originating in the 18th century in Dorset, England. Originally, they were made on a disc cut from the horn of a Dorset Horn sheep, which was covered with needle-worked thread. Later, button makers began using metal rings as the basis for these buttons. We're going to make a simple form of Dorset button called a crosswheel, but there are lots of different styles, some of them involving intricate weaving. Once you have these basics down, experiment—the British Button Society offers some inspiration"
The basic concept is it is made from a plastic bone rings and either yarn or embroidery floss wrapped around the ring and made into a design. The design featured looks like a spoked wheel.
Here is tutorial on how to make Singleton buttons
The site indicates this is a type of dorset button. In looking it over the difference in the above is that the basic concept seems to be making a fabric yoyo around a plastic bone ring; will involve a lot of hand sewing and will be tedious and time consuming, but doable.
Instead of buying bone rings for either of the above though, think I will look around the house at what I can find to recycle that is similar.
POLYMER CLAY BUTTONS
The basic concept is rolling the clay flat, then using something small and circular (like a spool of thread) and to make it textured by using another button and pressing it into the clay or even making a design with a fork.
You can also make them with more than one color by rolling the center into a cane then wrapping another layer around it.
Next time I find Fimo or Sculpey clay on sale, I will buy some and give this a whirl.
I made a Singleton Dorset buttons to use for Craftster's April craft challenge and the buttons were used as the center to flowers on facinators
Thursday, March 12, 2009
(free clipart from http://www.free-clipart-pictures.net/spring_clipart.html)
My son loves the sound of the rain and as a present for Easter I want to make him a rainstick out of a cardboard tube.
I couldn't remember exactly how these were made so I surfed and found this one which is as close as I can recall except it uses popsicle sticks instead of cardboard inserts, uses pasta and rice in addition to beans and is decorated in yarn instead of painted.
This one at Enchanted Learning is interesting - it uses 2 coiled up pieces of aluminum foil and it is easier to follow as it has diagrams. It uses Small dried beans, unpopped popcorn, rice, or pasta.
Wednesday, March 11, 2009
Tuesday, March 10, 2009
Instead of making a bouquet/flower, I think I will try making the flower and then putting it on a pin or a barrette.