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Mini Apple Pies — Novel Eats

Mini Apple Pies — Novel Eats

tutorial: make a yummy natural sugar scrub | oh my! handmade goodness With the holidays around the corner and cold, dry winter weather upon us here in eastern Canada, I wanted to share a nice sugar scrub to make a great handcrafted gift for family and friends on your gift list this year. This scrub will tame the dry, flaky skin winter brings, and makes an excellent stocking stuffer. Here’s what you need to make your own Moisturizing Sugar Scrub: Equipment: Mixing BowlKitchen ScaleSpoonTowel (7)Heavy Bottomed saucepan (5)Pipette or measuring spoons (4) Ingredients: 90 g white sugar (1)30 g brown sugar* (2) *You can substitute turbinado or demerara sugar for a coarse scrub45 g shea butter (honey can be substituted) (3)5 g liquid vegetable glycerine (optional)5 g jojoba or extra virgin olive oil (6)25 drops essential oil of your choice (some popular choices are lavender, sweet orange, and clary sage)2 Vitamin E capsules, broken and contents squeezed into recipe 1. 2/3.

cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? So, chocolate-lovers, this isn’t entirely for you. cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees. notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?). **edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! **also edited to add: I made the blondies successfully without using eggs! You might think that it’s not fully done because the center will still be quite gooey upon first exiting the oven – but that’s what you want! After cooling for about 20 minutes, the gooey center is what will lend to the decadent, cake-batter texture.

MADE: TUTORIAL: NO-Sew Flowers If only your man brought home fresh flowers for you every day? Well, show him a surprise and make your own NO-Sew flower bouquet! I scoured the internet, looking for a simple “fabric flower” tutorial and though some of them were “simple”, there were still too many steps! There had to be an easier method. And, here it is.Fabric flowers that you don’t even sew. You only need a few supplies: To make a pretty bunch like this: So let’s get started! Pick out the fabric color scheme you want. Purchase round wooden dowels at your local craft store (any size works; these are 3/16 in by 12 inches long. Cut strips of fabric approximately 2×16 inches (no rules here, do whatever size you’d like. Then, with your fabric strip, wooden dowel, and glue gun….we’ll make a flower. Bunch up the beginning of the flower a bit (this will be the center of the flower). Stick a dab of hot glue right in the center there and glue the end of the dowel to the center of the flower. Like this: And there you go! And you’re done!

Individual Banana Cream Pies Mini Banana Cream Pie ~ A classic pie gets simplified and individualized in a cupcake liner. This might just be the easiest pie to make-ever! Throw all your ingredients in a blender or a food processor and process, then bring it to temperature–pour, chill and serve. Done. Individual Banana Cream Pie It’s been a while since I made a banana cream pie. Now, you know me and pretty food-I’m a perfectionist. A few notes: If you do not have food processor, a blender will work just as well to process the custard filling.I added coconut and pecans to the graham cracker crust for added flavor. Mini Banana Cream Pie Makes approximately 14 individual pies Preparation: Fill cupcake pan with liners. Ingredients: Coconut and Pecan Graham Cracker Crust: 1 ½ cup graham cracker crumbs½ cup sweetened coconut shreds, toasted½ cup pecans½ cup sugar8 tablespoons butter, melted Banana Cream Pie Filling: Instructions: 1. 2. 1. Assembly: 1.

Harry Potter House Sorting Shots | JesterGoblin This post has been moved over to Castles And Cooks, you’re automatically getting redirected! Tomorrow, December 8th, Harry Potter and the Half-Blood Prince comes out on Blu-Ray and DVD. There are plenty of ways to celebrate. Down a flagon of homemade butterbeer! The shots need to be layered otherwise they will look rather boring. Slytherin the house of snake Almost sickeningly sweet & syrupy 1/2 Kahlua 1/4 Green Creme de Menthe 1/4 Vodka First add the Kahlua to shot glass. Gryffindor the house of lion Quite bold, best for the brave of heart 1/2 Cinnamon Aftershock 1/2 Goldschläger First layer the Aftershock, then layer the Goldschläger on top. Ravenclaw the house of raven Simple and wise, straight up 1/2 Vodka 1/2 Blue curacao Use the blue curacao as the base, then layer the chilled vodka on top of it. Hufflepuff the house of badger Just and loyal but they are a load of duffers 1/2 Creme de Banana 1/2 Jägermeister Add the creme de Banana first then top with chilled Jägermeister.

Chocolate Chip Cookie Pie… Oh My! There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick. So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Serve it warm, with ice cream, with syrup… and with caution… because you’ll definitely want another slice. Chocolate Chip Cookie Pie1 unbaked 9-inch (4-cup volume) deep-dish pie shell*2 large eggs1/2 cup all-purpose flour1/2 cup granulated sugar1/2 cup packed brown sugar3/4 cup (1 1/2 sticks) butter, softened1 cup (6 ounces) semi-sweet chocolate morsels1 cup chopped pecansServe with ice cream (optional) Preheat oven 325 degrees F.Beat eggs in large mixer bowl on high until foamy. Recipe from Nestle Classic Recipes, 2003* If using frozen pie shell, use deep dish style and thaw completely.

Castles & Cooks Cake Batter & Sprinkle Bark I think I’ve found my sugar & sprinkles soul sister recently. I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week. That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). The possibilities are endless, which is why making your first batch of bark can be a wee bit dangerous. My kind of party. Oh crumbs — it’s almost gone? Who me? I hope you love this recipe as much as I do. Have a wonderful weekend, friends! Cake Batter & Sprinkle Bark Ingredients Instructions Good luck & enjoy!

kandee the make-up artist