This is a fun re purpose that you can do… and its super easy
Wine Bottle with label removed
Lace (I used a lace curtain from the Salvation Army)
Wine cork light strand – these are LED battery operated and a great deal on Amazon
Cut your lace to fit your bottle – then prepare to get messy… I used a paper plate spread glue on bottle with an old paint brush – aligned my lace and then painted a layer of glue over the lace – this is time consuming but worth it. I left mine to dry for 24 hours – then you can decorate your bottle with raffia – jute – ribbon – artificial flowers whatever you see fit. I did not lace above the neck of the bottle and then just used ribbon. Feed your lights in and enjoy your finished project. Makensy and I enjoyed making these – we hope that you do also!!!
Every girl who actually works with her hands – which is all of us … can relate to dull dirty jewelry. And a jewelry clean always makes my rings look new and sparkle and its a warm happy moment. So in between the professional cleans – you can achieve this at home. With some random household products. I use an old toothbrush to gently clean mine – hope you enjoy and sparkle on ladies!!!
Every Easter my grandmother made homemade coconut eggs – pb eggs and a bunny cake… those are my memories of Easter growing up – and while I love that woman and miss her every day still…. her coconut egg recipe is not my go to one. I found this copy cat mounds recipe a few years ago and its my top pick for a coconut egg. I hope that you all have a memory of growing up that suddenly clicks in your mind. Sometimes its the simplest of things that can trigger a treasure trove of memories.
Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup condensed milk
Mix the shredded coconut with condensed milk,mold into oblong shape,
This is a repeat of one of my long ago favorites … and one that I never think to make. But each time I do I am so glad …. I usually split it half and half – half with chopped walnuts and half with just regular frosting on it or with decorative sprinkles (much more children friendly). So this week we unfortunately put to rest a man that meant the world to many I know and who even I have a few fond memories of. My fiances Papa – may he rest in peace and enjoy his better place., So this was our contribution to the meal following the services – its simple classic and makes a large pan for any function you need to share a dessert for. We hope you enjoy!!
Texas Sheet Cake Brownies
For one 17 1/2 x 11″ baking pan (48 brownies), you well need: 2 cups all-purpose flour 2 cups granulated sugar 1/2 cup (1 stick) butter or margarine 1/2 cup shortening 1 cup water 1/4 cup dark, unsweetened cocoa 1/2 cup buttermilk* 2 eggs 1 tsp baking soda 1 tsp vanilla
Frosting: 1/2 cup (1 stick) butter or margarine 2 Tbsp dark cocoa 1/4 cup milk 3 1/2 cups powdered sugar 1 tsp vanilla
*If you don’t have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients.
Preparation: 1. In a large mixing bowl, combine the flour and the sugar. 2. In heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. 3. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda, and vanilla. 4. Mix well using a wooden spoon or high speed on an electric mixer. 5. Pour into a well greased 17 1/2×11″ pan (like a cookie sheet). 6. Bake at 400 degrees for 15-18 minutes or until brownies test done in center. 7. While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring. 8. Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it). 9. Pour warm frosting over brownies as soon as you take them out of the oven. Top with crushed walnuts, peanuts, or sprinkles. Let cool. Cut into 48 bars.
I completely apologize for huge break in posts. And I can sum it up in one easy explanation. Life got in the way. My soon to be ex husband opened a business and that quickly became my new life. Trying to balance the burden of a new business and children and sports. Along with family time – the loss of my grandparents – a work injury that has left me with lifelong problems… Ending in a divorce… Its great to meet new people and have customers to deal with on a daily basis. One of us just found the grass to be greener. So I have spent the last almost 2 years learning to be me again. And along the way I found someone who truly is my happy place. He is supportive and stubborn and the perfect balance to my crazy life. And what better way to channel life when its tough than to turn to chocolate. So these Peanut Butter filled cupcakes are what started me on this adventure again. It explains my life – trying to take 2 perfect things on their own and blend them. Bare with me as its been a while….
First off start with any chocolate cake recipe you prefer – homemade – boxed whatever works for your life. I used jumbo cupcake liner and figured go big or go broke. Bake in small cupcake pans or larger whatever your preference may be. Let the cupcakes cool and then start to turn ordinary into extraordinary…
While they are cooling prepare this frosting…
Peanut Butter Frosting
ready in 10 minutes
1/2 cup butter, softened
1 cup creamy peanut butter
3 Tablespoons milk
2 cups confectioners sugar
Place butter and peanut butter in a medium bowl – beat with electric mixer.
Gradually mix in the sugar – when it starts to get thick, slowly incorporate the milk one tablespoon at a time until all sugar is added and you have a thick, spreadable consistency – beat 3 minutes to get a good fluffy frosting…..
Take cooled cupcakes – prepared frosting and start the magic… Put your frosting into a pastry bag with a large star tip. Gently press into the center of each cupcake and fill (squeeze on to the top of your pastry bag until you can feel the cupcake start to expand in your hand… trust me a little goes a long way.) Next take any topping you prefer – I used full size Reese Cups and miniatures – I cut the full sized in half and the mini’s into quarters. Refill Pastry bag and frost each cupcake using the same star tip. Next top those babies off. I used a half a full size pushed in and then just accented with the crushed version…
They looked amazing and according to all who ate them – were amazing. This is just to show that you can spruce up anything you have to work with… just use your imagination… Hope you enjoy them as much as we did<3