My tips:
• use large bowls
• be sparse w/ the oil at first (until you have tried it a few times & get the hang of how it works) • keep a base color as a sans-oil dye bath (we used yellow)
Tuesday, March 30, 2010
my marbelized Easter eggs
My attempt at the marbelized eggs, via the directions below.
My tips:
• use large bowls
• be sparse w/ the oil at first (until you have tried it a few times & get the hang of how it works) • keep a base color as a sans-oil dye bath (we used yellow)
My tips:
• use large bowls
• be sparse w/ the oil at first (until you have tried it a few times & get the hang of how it works) • keep a base color as a sans-oil dye bath (we used yellow)
Monday, March 29, 2010
Easter eggs
Some fab Easter Egg designs:
Some fab Easter Egg design idea how to's:
• Pick up the paint: Try painting instead of dying. Splashes and splatters of colour create a pretty effect. Use paint brushes for details, and sponges for smudges (Psst: use the empty carton to squirt your paints in as the perfect palette.)
• Add some oil: Before you dye your eggs, combine 1 tablespoon of oil with the vinegar and choice of food colouring. Add enough water to make the liquid deep enough to cover an egg. Swirl the mixture (so the oil briefly distributes), then add the egg, immediately taking it out. Pat dry, and add to another colour, following the same method. Keep going if you’d like. This creates a swirling, subtle effect.
• Other ideas: using elastics and masking tape to create white spots and lines, and using markers to add effects after the dye dries.
(via ecoki)
DIY: Marbleized Easter Eggs:
2. In a shallow, wide bowl, prepare another batch of dye in a darker or different shade; this will provide the swirls. The liquid should be 1/2 inch deep. Add about 1 tablespoon olive oil (you may need more depending on the size of the container). Run a fork through this mixture, creating swirls of oil on the surface. Place the dyed egg in the marbleizing mixture, and roll it once around the bowl to pick up the oil streaks; remove, and blot gently with a paper towel. Let dry, 30 minutes.
3. Try various color combinations. Vary the base tints and the swirls to achieve contrasts both striking and subtle.
(via marthastewart.com)
DIY: Wax Resist Egg Dyeing:
Some fab Easter Egg design idea how to's:
• Pick up the paint: Try painting instead of dying. Splashes and splatters of colour create a pretty effect. Use paint brushes for details, and sponges for smudges (Psst: use the empty carton to squirt your paints in as the perfect palette.)
• Add some oil: Before you dye your eggs, combine 1 tablespoon of oil with the vinegar and choice of food colouring. Add enough water to make the liquid deep enough to cover an egg. Swirl the mixture (so the oil briefly distributes), then add the egg, immediately taking it out. Pat dry, and add to another colour, following the same method. Keep going if you’d like. This creates a swirling, subtle effect.
• Other ideas: using elastics and masking tape to create white spots and lines, and using markers to add effects after the dye dries.
(via ecoki)
DIY: Marbleized Easter Eggs:
Tools and Materials
Mixing bowls
Measuring cup
Measuring spoons
White vinegar
Food coloring
Eggs
Olive oil
Fork
Paper towels
2. In a shallow, wide bowl, prepare another batch of dye in a darker or different shade; this will provide the swirls. The liquid should be 1/2 inch deep. Add about 1 tablespoon olive oil (you may need more depending on the size of the container). Run a fork through this mixture, creating swirls of oil on the surface. Place the dyed egg in the marbleizing mixture, and roll it once around the bowl to pick up the oil streaks; remove, and blot gently with a paper towel. Let dry, 30 minutes.
3. Try various color combinations. Vary the base tints and the swirls to achieve contrasts both striking and subtle.
(via marthastewart.com)
DIY: Wax Resist Egg Dyeing:
Step 1: • How to Create a Wax-Resist Pattern Using a Stylus - This tool looks much like a pen, but has a barrel at the end for holding and dispensing wax. Heat the barrel of an empty stylus by holding it near a lighted candle. Scrape the beeswax patty to fill the stylus with wax, then heat the barrel again in the flame. Touch the tip of the stylus to the egg, letting wax come out, and draw your design. Heat and refill the tool as necessary. Make line drawings, or fill in areas if you wish. Let wax dry, then submerge egg completely in dye. Remove egg; let dry, about 10 minutes.
• How to Create a Wax-Resist Pattern Using a Crayon - To create a design with a crayon, draw on a white, brown, or dyed egg with any color (the crayon color doesn't matter because you will be removing the markings), then submerge egg in dye. Let dry, about 10 minutes.
Step 2: To remove wax from eggs -- whether you've used a stylus or a crayon -- place them on aluminum foil on a rimmed baking sheet in an oven preheated to 250 degrees; this works for blown-out and hard-boiled eggs. When wax starts to melt, about 10 minutes, it will glisten and shine; remove eggs from oven, and hold in a paper towel as you wipe off the wax.
check it: more egg dyeing basics from marthastewart.com
check it: more egg dyeing basics from marthastewart.com
Thursday, March 11, 2010
Monday, March 08, 2010
made to order typography canvas
oh so loving this idea. I may have to make my own chronicling the Tahoe ski runs I am slowly conquering!
via nativevermont on etsy
via nativevermont on etsy
Friday, March 05, 2010
Thursday, February 25, 2010
white bean & roasted garlic dip
In my ever growing fascination with my fave local eatery Bite , this is the closest recipe I have found to their fab White Bean & Roasted Garlic Dip:
Prep: 7 minutes; Cook: 60 minutes.
Yield: Makes 10 servings (serving size: 1/4 cup)
Ingredients
* 4 tablespoons extra-virgin olive oil, divided
* 2 whole garlic heads
* 2 (16-ounce) cans canellini beans or other white beans
* 1/4 cup fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 cup fresh flat-leaf parsley leaves for garnish
Preparation
1. Preheat the oven to 375°.
2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.
3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)
4. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables (I suggest carrots & parsnips) &/or crusty bread.
Prep: 7 minutes; Cook: 60 minutes.
Yield: Makes 10 servings (serving size: 1/4 cup)
Ingredients
* 4 tablespoons extra-virgin olive oil, divided
* 2 whole garlic heads
* 2 (16-ounce) cans canellini beans or other white beans
* 1/4 cup fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper
* 1/4 cup fresh flat-leaf parsley leaves for garnish
Preparation
1. Preheat the oven to 375°.
2. Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake 30 minutes.
3. Uncover and bake until the garlic cloves are soft and golden brown, another 30–40 minutes. (Make ahead and store in an airtight container in the refrigerator for up to 5 days.)
4. In a food processor, combine the beans, roasted garlic, remaining 3 tablespoons oil, and lemon juice and process until smooth. Add the salt and white pepper. This will keep in an airtight container in the refrigerator for up to 3 days.
5. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with vegetables (I suggest carrots & parsnips) &/or crusty bread.
Wednesday, February 24, 2010
friday luvs
(via handle & spout at seven eight)
I am sooooo luving these barn invites via daisy chain, & can't wait to see the finished set!
oh the mini pendants on this appetizer table via 100 layer cake
these amazing images via max wenger
rainbow b-day cake
after just celebrating my birthday, I am loving this rainbow cake!
(via @dariusmonsef here at twitpic)
(via @dariusmonsef here at twitpic)
Sunday, February 21, 2010
Confetti Invites: AVAILABLE NOW!
Check out these fab invites from my etsy shop: sierraPRINT
• design can be customized to your color pallette
view the listing here
• design can be customized to your color pallette
view the listing here
Friday, February 05, 2010
Super Bowl Party
Here's a few fab recipes for a Super Bowl Sunday shin-dig! (Lets Go Saints!!!)
Also, check out this great Super Bowl Party post from paperyandcakery
Beer Margaritas:
• Four 12-ounce bottles cold light-flavored beer,
• 1 cup (8 ounces) tequila
• 1 can (12 ounces) frozen limeade concentrate, thawed
• Lime wedges
• Kosher salt, for rimming glasses
In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.
via rachelray
This is my favorite & somewhat original, dip w/ tortilla chips:
Velveeta Cheese Dip
• 1 lb. of ground meat: (ground beef, turkey, sausage, chorizo: use just one, or any combination)
• 1 med.-lg. onion
• 1 can of diced tomatoes
• 1 can of black beans
• 1 small can of green chilies
• 1 brick of Velveeta cubed
• 1 package of neufatel cheese
• 1/2 can of cream of mushroom soup
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper
Brown the meat & the onions together in a large skillet, drain excess grease & blot w/ paper towels to remove excess. Add tomatoes, black beans, & green chiles over medium heat (or in crock pot). Once warm & bubbly, add cream of mushroom soup, then Velveeta & neufatel cheese. Warm until melted. Add spices. Serve w/ tortilla chips.
via me
And I'm intrigued to try out this:
Wild, Wild Wing Dip
• 2 8oz packages cream cheese, softened
• 3/4 cup pepper sauce (ie Franks Red Hot)
• 1 cup Ranch-style salad dressing
• 2 cups diced cooked chicken
• 1 cup shredded cheddar cheese
• Tortilla chips, celery crackers for serving!
STEPS
1. Preheat oven to 350 degrees
2. Mix together cream cheese and hot pepper sauce until it’s well blended
3. Add ranch dressing, chicken and cheddar cheese
4. Spread into 9×13 baking dish
5. Bake for 30 minutes
via stilletosports - (check out there other dip recipes, as well!)
Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer
• Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
• In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
• Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
• Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
• Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
• Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
• For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.
Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream
• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.
via nookandpantry
Also, check out this great Super Bowl Party post from paperyandcakery
Beer Margaritas:
• Four 12-ounce bottles cold light-flavored beer,
• 1 cup (8 ounces) tequila
• 1 can (12 ounces) frozen limeade concentrate, thawed
• Lime wedges
• Kosher salt, for rimming glasses
In a large pitcher, combine the beer, tequila and limeade. Rub a lime wedge around the rim of each of glass and dip it in the salt. Pour the margaritas into the glasses and garnish with a lime wedge.
via rachelray
This is my favorite & somewhat original, dip w/ tortilla chips:
Velveeta Cheese Dip
• 1 lb. of ground meat: (ground beef, turkey, sausage, chorizo: use just one, or any combination)
• 1 med.-lg. onion
• 1 can of diced tomatoes
• 1 can of black beans
• 1 small can of green chilies
• 1 brick of Velveeta cubed
• 1 package of neufatel cheese
• 1/2 can of cream of mushroom soup
• 1 tsp. garlic powder
• 1 tsp. black pepper
• 1/2 tsp. cayenne pepper
Brown the meat & the onions together in a large skillet, drain excess grease & blot w/ paper towels to remove excess. Add tomatoes, black beans, & green chiles over medium heat (or in crock pot). Once warm & bubbly, add cream of mushroom soup, then Velveeta & neufatel cheese. Warm until melted. Add spices. Serve w/ tortilla chips.
via me
And I'm intrigued to try out this:
Wild, Wild Wing Dip
• 2 8oz packages cream cheese, softened
• 3/4 cup pepper sauce (ie Franks Red Hot)
• 1 cup Ranch-style salad dressing
• 2 cups diced cooked chicken
• 1 cup shredded cheddar cheese
• Tortilla chips, celery crackers for serving!
STEPS
1. Preheat oven to 350 degrees
2. Mix together cream cheese and hot pepper sauce until it’s well blended
3. Add ranch dressing, chicken and cheddar cheese
4. Spread into 9×13 baking dish
5. Bake for 30 minutes
via stilletosports - (check out there other dip recipes, as well!)
Chocolate Guinness Cupcakes with Bailey’s Cream Cheese Frosting
2 C unbleached all purpose flour
1/2 C Dutch processed cocoa powder
1/4 tsp salt
1 1/2 tsp baking soda
1 C granulated sugar
1/2 C light or dark brown sugar
4 oz./1/2 C unsalted softened butter
2 tsp vanilla extract
2 egg
1/2 C sour cream
1 12 fl. oz. bottle/1 1/2 C Guinness or stout beer
• Preheat the oven to 350 degrees and butter or line with paper cups 2 12 count muffin tins.
• In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
• Add the sour cream and beat in, then with the mixer running, slowly pour in the Guinness.
• Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
• Divide 1/4 C of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
• Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Make sure to rotate the pans halfway through baking. Set on a rack to cool to room temperature before frosting.
• For layer cakes: baking 25 – 30 minutes, rotate the pans around halfway, a toothpick inserted in the center of the cakes should come out clean.
Bailey’s Cream Cheese Frosting
1 8oz. bar of cream cheese, softened
1 4oz. stick of unsalted butter, softened
2 C confectioner’s sugar
4 – 6 Tablespoons of Bailey’s Irish Cream
• In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy. Slowly drizzle in the Bailey’s, more or less depending on how boozey you want the frosting, and beat until completely incorporated into the frosting.
via nookandpantry
Friday, January 29, 2010
'better than sex' cake
Ingredients
- 1 (18.25 ounce) package german chocolate cake mix
- 1/2 (14 ounce) can sweetened condensed milk
- 4-6 ounces caramel ice cream topping
- 4-6 ounces butterscotch ice cream topping
- 3 (1.4 ounce) bars chocolate covered toffee, chopped
- 1 (8 ounce) container frozen whipped topping, thawed
Directions
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk, caramel, & butterscotch topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
- Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Subscribe to:
Posts (Atom)
LinkWithin
