Thanks Mom. Still miss you 26 years later.
Thanks Mom. Still miss you 26 years later.
Source: Martha Stewart Living – www.marthastewart.com
Love your vegetables! Made of wrapped paper streamers, these adorable little bundles are a twist on the crepe-paper
surprise ball. As you unwind the paper, you find the trinkets — jewelry, a novelty, a toy. It’s simple to grow a basketful and customize them for guests of any age. Display them as a centerpiece or leave them by the door as favors.
Tools and Materials
1. Loosely wrap orange streamer to form carrot shape, making it thicker at top. Tuck in gifts as you work. [See image 2 above]. Press end of paper down into top.
2. Fold green crepe paper in half across its grain. Download leaf template, and trace onto folded paper. Cut out; bunch up. Tuck leaves into carrot top; secure with dab of hot glue.
Source: sweetlittlethang.wordpress.com - by sweetlittlethang
These are a really cute idea for a get together. If you put only one “meatball” on per cupcake and serve a bunch on a tray it looks like a HUGE bowl of spaghetti!
■12 baked and cooled vanilla cupcakes
■Homemade or store bought classic vanilla frosting
■1/2 teaspoon unsweetened cocoa powder
■3/4 cup low sugar strawberry preserves (low sugar has the best color)
■3 drops yellow food coloring
■12 hazelnut chocolates (Ferrero Rocher), unwrapped
■2 tablespoons grated white chocolate plus additional chunk for garnish
Step 1-Tint the vanilla frosting with the cocoa powder and yellow food coloring. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter, touching.
Step 2-Spoon the remaining tinted frosting into a ziplock bag. Snip a small corner from the bag. Now have fun piping the frosting all over the cupcakes to make the noodles. Make sure to pile it high and have some of the frosting hang over the edges of the cupcakes.
Step 3-Toss the hazelnut chocolates with the strawberry preserves in a medium bowl to coat. Spoon some of the preserves on top of each cupcake. Place a hazelnut chocolate on top of each cupcake, and one on the platter. Top cupcakes with the remaining strawberry preserves.
Step 4-Sprinkle the grated white chocolate over the cupcakes.
Source: www.sheknows.com - by Sandra Denneler
Imagine how happy and excited you’d be, if you went to your mailbox one day and pulled out a slice of cake. Now you can surprise friends and family (and probably even your mail carrier), with this three-dimensional, mailable postcard, cleverly disguised as cake. With only five ingredients in this crafty recipe — a large sponge, spray paint, caulk, spray adhesive and heavy paper — it’s a piece of cake. Literally. Postage is around $3 per slice, but the reaction from the recipient will be priceless.
Materials needed to make two cake postcards:
•1 large sponge (yellow paints the best)
•X-Acto or utility knife
•Spray paint (brown, yellow, pink or white)
•1 tube acrylic latex caulk (brown, cream or white)
•Spray adhesive (3M Super 77 works great!)
•Cardboard, kraft paper or scrapbook paper
1 Cut sponge into wedge shape
With a serrated knife, using a sawing motion, cut a sponge into two, cake wedge shapes. Large sponges can be found at hardware stores and in the automotive departments of most big discount stores.
2 Cut a center groove into sponge
Using an X-Acto or utility knife, cut a section of foam from the center of the sponge. It doesn’t have to be perfect. Just cut a wedge big enough so that you can add a line of caulking there later.
3 Paint the sponge
Paint the sponge wedges in desired color. (Brown looks the most realistic, but pink and yellow are fun too. White was probably my least favorite.)
4 Trace the slice of cake
When the sponge wedges are dry, trace around them on a piece of cardboard, kraft paper or colorful scrapbook paper. This will be the postcard side of the cake. Heavier paper works better and will give you a sturdier wedge of cake for mailing. Cut the postcard shapes from the paper.
5 Attach the postcard
Spray glue the postcards to the solid, flat sides of the sponge wedges.
6 Prep the “icing”
Using a caulking gun and your desired caulk, fill a plastic disposable piping bag with half of the caulk. This should be enough to do one cake wedge. I was able to pipe two cake postcards with one tube of caulk, but I recommend putting only half of the caulk in the bag at a time. Also, I tried decorating my cake wedges using the caulking gun, but it was nearly impossible to control. It’s much easier with a piping bag.
7 Pipe the center of the cake
Pipe a line of caulk down the center of the cake postcard wedge, where you removed the sponge with your knife.
8 Pipe the icing on the top
Pipe dollops and swirls of caulking on the top and sides of the sponge wedge just like you’re decorating a cake. Pipe along the edge of the cake postcard to form a seal between it and the sponge.
9 Add the swirls
If needed, use a small paint brush or toothpick to swirl and adjust the thickness of the caulk on the cake top and side.
Allow your cake postcards to dry for three to five days. I placed mine on sheet of parchment paper and lifted them up periodically so that the caulk wouldn’t dry and adhere to the paper.
Write your message on the postcard side, leaving enough room for an address and postage. Sizes, shapes and weight of each cake postcard will vary, but most of mine required three, $1 stamps.
Memories of this quick bread go back to our home on Highland Ave, back in the day when stay-at-home Moms really did trade recipes. Even when Mom went to work, this delightful quick bread made it to our table quite often.
Today I make the warm orange and honey glaze to drizzled over fresh fruit. It makes a real difference in the way things taste.
Cook Time: 55 minutes
Total Time: 55 minutes
•2 tablespoons butter
•1/4 cup boiling water
•2 tablespoons finely grated orange zest
•1/2 cup orange juice or orange juice concentrate
•1 large egg
•1 cup granulated sugar
•2 cups all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon salt
•1 cup fresh or frozen blueberries
•1 teaspoon finely grated orange zest
•2 tablespoons orange juice or orange juice concentrate
• 2 tablespoons honey
Combine butter and boiling water in a small bowl; add 2 tablespoons grated orange peel and 1/2 cup orange juice.
In a mixing bowl, beat egg and granulated sugar with an electric hand-held mixer until light. In another bowl, combine the flour, baking powder, soda, and salt; beat into the egg mixture a little at a time, alternating with orange juice mixture and ending with flour mixture.
Fold in blueberries. Spoon batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.. Cool bread in pan 10 minutes, then remove to a wire rack to cool completely.
For the topping, combine 1 teaspoon orange zest, 2 tablespoons orange juice, and 2 tablespoons honey; stir until well blended. Spoon over hot bread; let cool.