DIY Braided Hex Nut Bracelet We’re nuts for nuts. Is there a more versatile and inexpensive DIY component than a hex nut from the hardware store? You can imagine our excitement when we first discovered Philip Crangi’s Giles & Brother Hex Collection. Honestly, nuts braided into jewelry is WTF genius! With a few items that we always seem to have lying around, we tackled the technique and made our own spine-like braided hex nut wrap bracelet. You’ll need:3 strands of cotton butcher’s twine cut into one yard pieces18 small brass hex nutsa bit of dexterity! Gather the 3 strands of twine and tie a knot at the top, leaving about 2 inches of slack. Keep your thumb at the base of the braid, holding the nut in its place. Repeat the steps, by threading the rest of the nuts to the outer pieces of twine before they are crossed over. The bracelet should wrap around your wrist at least two or three times. Good luck!! (top image from here, rest of images by Honestly…WTF)
Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I’m siiiiick. If you follow Willow Bird Baking on Facebook or Twitter (you do, right?), you’ve probably heard me whining about it lately (okay, maybe this isn’t the best way to encourage you to follow). It started with a sore throat and has turned into a beastly, phlegmatic ogre of a cold that has taken up residence in my chest and commenced hanging draperies and such. I have protested this development with various hot teas, soups, and my favorite home remedy suggested by readers: complaining. Three Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter! I know my students are to blame for this plague! I can’t stay home until I’m better, but I do tend to baby myself when I’m sick. And I’m not even going to mention the amount of this cookie dough I consumed over the weekend. If nothing else, cookie dough is good for the soul. And now, look how far I’ve come: this weekend I made not one, but three kinds of cookie dough! So, in summary: I’m sick. Safe-to-Eat Sugar Cookie Dough
Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle I have a bit of a dilemma. Okay, I have a big, big dilemma: this cake is sitting 6′ away from me in the fridge right now, and I’m trying to resist it! You’d think I’d be used to sitting in arms’ reach of cake all day long, but sometimes, well, maybe often, it’s almost impossible not to sit down to the entire thing with a fork and just go to it. The thing is, as much as I joke about the amount of cake I eat, I also take a break from the sweets now and again, to make sure I stay healthy & fit. Sadly, now is one of those times! I did take a few bites, to makes sure it all tasted great, but that’s all. For me, the joy is actually about baking and making the cakes, and usually the even bigger joy is watching someone else enjoy them. I began to wonder if a buttercream cake would taste even better that way. Aside from the ganache drizzle (which, oops, isn’t as smooth as it should be, so we’ll talk about that!) Well, I suppose that’s okay, because now we can talk a bit about that. Ingredients
PANTSANDPAPER Close Unique Handmade Kindle Cases, Gadget Cases, Textile Jewellery and other gorgeous gifts.. As seen in Sewhip Magazine, The Dolls House Magazine, Make Jewellery and Craft Seller. Winner of Theo Paphitis Dragons Den Small Business Sunday 25.9.2011. You have 7 days, from receipt, to notify the seller if you wish to cancel your order or exchange an item. Please note: Unless faulty, the following types of items are non-refundable: items that are personalised, bespoke or made-to-order to your specific requirements; personal items sold with a hygiene seal (cosmetics, underwear) in instances where the seal is broken. Read the Folksy Returns Policy.
An even better snickerdoodle! An even better snickerdoodle! Even though I may have a legitimate recipe for something, I never stop trying out new ones just in case I discover something better. This is probably why I bake so ridiculously much; I need to test out every single recipe just so I know which one is superior compared to the rest. It may sound nuts, but it seems somewhat tangible in my head. This recipe beats my previous favorite snickerdoodle recipe, which I used for a solid year. An even better snickerdoodle! Ingredients 1/2 cup butter (1 stick), softened 1/2 cup granulated sugar 1/3 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon cream of tartar For rolling: 2 tablespoons granulated sugar 1 teaspoon cinnamon Directions In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
Drunken Coffee Jello Squares OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should. So, years ago, I had several meals that ended with Classic American Jello Mold Torture. This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this Bloom the gelatin (i.e. mix it together with water) for about 10 minutes. That’s it. Brew the coffee
page corner bookmarks | I Could Make That This project comes to you at the request of Twitterer @GCcapitalM. I used to believe that a person could never have too many books, or too many bookmarks. Then I moved into an apartment slightly larger than some people’s closets (and much smaller than many people’s garages) and all these beliefs got turned on their naïeve little heads. But what a person can always look for more of is really cool unique bookmarks. Placeholders special enough for the books that are special enough to remain in your culled-out-of-spacial-necessity collection. Page corner bookmarks are cute, practical and deeply under-represented in the world.* They’re easy to make, easy to customize, and will set you apart from all those same-same flat rectangular bookmarks. If you like this tutorial, here are a couple others that might be up your alley. For the monster-loving adults in the room, try some googly-eyed paper monster wine charms. What you’ll need: Putting it all together: 1) Follow steps 2 and 3 from above.
Cake Batter Pudding Cookies Be sure and join me on Facebook for the latest updates on new recipes! We had an event last week that my husband was helping out at and needed some extra goodies to take. I wanted to try out a new pudding cookie and it turned out really great! You can probably tell by a few of my posts that I LOVE cake batter flavors….for example: No Bake Cake Batter TrufflesCake Batter PancakesCake Batter Rice Krispy TreatsCake Batter Blondies Well if you couldn’t tell before, you probably can now! 1 1/2 sticks (or 3/4 cup) butter 3/4 cup brown sugar 1/4 cup sugar 1 (3.4 oz) package instant vanilla pudding mix, dry 3/4 cup yellow cake mix, dry 2 eggs 1 tsp vanilla 1 tsp baking soda 2-1/4 cups flour” 1/2 tsp salt sprinkles Preheat oven to 350 F. Enjoy! *Note: It is just the powdered pudding mix inside the packet you use. I hope that helps! Linking up to these parties and here
Espresso Chocolate Mousse | Flour Child Last night, it rained. It sounded like magic and love and dreaming and soup and kittens. I put on my fluffiest sweatshirt and cuddled up in bed and watched super classy shows like Jersey Shore and Teen Mom 2. Keepin’ things elegant, you know. No amount of Gossip Girl was going to help me and I knew it, so I gave in. It’s like eating chocolate clouds off a spoon. Espresso Chocolate Mousse 4 ounces bittersweet or semisweet chocolate, cut into pieces 2 tablespoons unsalted butter 1/2 teaspoon instant espresso powder 2 large eggs, seperated 1/8 teaspoon cream of tartar 3 tablespoons superfine sugar, divided 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream Set a medium sized bowl in the freezer- you will use this later to whip the cream. In a medium sized bowl set over a saucepan of simmering water, melt the chocolate, butter, and espresso powder. In yet another medium sized bowl, whip the two egg whites and cream of tartar on medium speed until foamy. Eat some chocolate today. Jordana