Tuesday, July 27, 2010
DIY custom napkins
Make your own custom napkins for a fraction of the cost!
via amy atlas events
Custom Napkins
Materials Needed:
The PicnicNapkin_DIY_Template!
Paper Napkins
1.5″ Circle Punch
Iron-on Transfers
Iron
Ink Jet Printer
Instructions:
1. Download table number’s PDF and print onto Iron-on transfer paper as directed. Depending on what transfer paper you use you made need to revers the template before you print so take special note. Trim each circle out using a 1.5″ circle punch taking extra care to line up the edges. If you don’t have a 1.5″ circle punch than a craft knife can be used instead.
2. Determine where you’d like the design to appear on your napkin and place carefully on your napkin. Follow the instructions that come with the transfer paper to adhere the art work.
3. Ta-da! Unique and custom napkins without the cost!
via amy atlas events
DIY handmade notepads
This would make a great custom party favor: emblazoned w/ a note to guests or artwork that is reminiscent of your event!
Materials needed:
Materials needed:
(How to PDF)
3-4 packs of A2 Note Cards (use two different colors for a jazzy pad!)
PVA
Glue Brush
2 Rulers
1-2 Jumbo Binder Clips
Instructions:
1. Stack A2 Note Cards (alternating colors optional). Jog sides back and forth on a flat level surface until desired edge is completely flush.
2. Cover one edge with PVA to bind cards.
3. Carefully sandwich the glued edge between two rulers, then clamp with jumbo binder clips. The rulers will protect the paper from the clips. Set aside to dry.
4. If necessary, apply another layer of PVA and set aside to dry. Once completely dry, unclamp and use!
Thursday, July 22, 2010
Oh Happy Day - FREE DIY CARD & ENVELOPE
Oh Happy Day....Make your own Wedding/Birthday/Any Occasion Card. Design prints beautifully to any black & white printer.
CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half
A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing. (Bright paper looks great w/ a black & white card!)
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!
BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!
CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half
A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing. (Bright paper looks great w/ a black & white card!)
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!
BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!
Thursday, July 01, 2010
Monday, June 07, 2010
FREE Father's Day Card & Envelope Download
Make your own Father's Day card & envelope! Images print beautifully to any black & white printer:
CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half
A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!
BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!
CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half
A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!
BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!
Friday, June 04, 2010
cupcake wars
I absolutely love to bake & have often thought about party planning & coordinating events. (yeah, I'm adding it to the list of my many aspirations, which as of late seems to change daily.) Following is a great post by Amy Atlas Events w/ info & tips in regards to frosting desserts w/ fondant vs. buttercream. Some good food for thought in planning any event!
{All cupcakes above are from Amy Atlas's dessert bars.}
"Everytime I meet with a client, I hold my breath because I know the discussion is coming. Usually it's a battle rather than a discussion. The debate of buttercream vs. fondant. Every client wants buttercream because they have all had a bad experience with the tasteless and often rubbery texture of fondant. We've all had that experience, right? Having styled both buttercream and fondant cakes and cupcakes more times than I can count, I always breathe a sigh of relief when my client picks fondant. I know I'll gain some criticism for this, but I'm sticking to it. Many don't realize it, but good bakers will use better tasting fondant like Fondarific, a company that makes vanilla, chocolate, and fruit flavored fondant. Now don't misunderstand me...I adore buttercream. I make buttercream cupcakes all the time with my family. I'll serve buttercream cakes when I'm entertaining in my home. I'm also not saying that fondant tastes better than buttercream. But if the cakes are being transported in any way, you can bet I'm going to lobby for fondant.
Here's a few reasons why...
(1) Buttercream in the summer is a nightmare. I mean a real nightmare. No matter how much the buttercream is set, it instantly loses it's shape when exposed to heat. If you are transporting anything with buttercream, it makes it that much worse.
(2) Everything sticks to buttercream. Once, we were serving buttercream cupcakes and somehow black sweater hair made its way onto the precious vanilla buttercream cupcakes we were serving. That was an interesting lesson in troubleshooting. Thankfully, we had lots of other treats to serve.
(3) As I discussed here, all of the adorable cupcake wrappers that are on the market now are better suited for fondant cupcakes. Often buttercream will leave cupcake wrappers looking greasy and messy.
(4) We have more flexibility in incorporating our design onto fondant. Take a look above at a few examples of designed fondant cupcakes we've used on our dessert bars {I limited it to cupcakes for this post, I'll save the pictures of fondant cakes for another post}.
If you're a huge buttercream lover and can't be convinced to go with fondant, then try these tips...
(1) Refrigerate your cake/cupcakes so the buttercream is very cold.
(2) Limit the amount of time your buttercream is exposed to heat. Time it very carefully.
(3) Stay away from the dressing up buttercream with cupcake wrappers until lined wrappers hit the market (hint, hint to my cupcake wrapper manufacturer friends).
(4) Use fondant sparingly and incorporate buttercream in places where it won't get messy or melt. For example, place a fondant chip over a small dollop of buttercream on your cupcakes. Alternatively, infuse buttercream into the center of your cake/cupcakes with a bismarck tip.
(5) Ice the cake or cupcakes on site, if possible."
{All cupcakes above are from Amy Atlas's dessert bars.}
"Everytime I meet with a client, I hold my breath because I know the discussion is coming. Usually it's a battle rather than a discussion. The debate of buttercream vs. fondant. Every client wants buttercream because they have all had a bad experience with the tasteless and often rubbery texture of fondant. We've all had that experience, right? Having styled both buttercream and fondant cakes and cupcakes more times than I can count, I always breathe a sigh of relief when my client picks fondant. I know I'll gain some criticism for this, but I'm sticking to it. Many don't realize it, but good bakers will use better tasting fondant like Fondarific, a company that makes vanilla, chocolate, and fruit flavored fondant. Now don't misunderstand me...I adore buttercream. I make buttercream cupcakes all the time with my family. I'll serve buttercream cakes when I'm entertaining in my home. I'm also not saying that fondant tastes better than buttercream. But if the cakes are being transported in any way, you can bet I'm going to lobby for fondant.
Here's a few reasons why...
(1) Buttercream in the summer is a nightmare. I mean a real nightmare. No matter how much the buttercream is set, it instantly loses it's shape when exposed to heat. If you are transporting anything with buttercream, it makes it that much worse.
(2) Everything sticks to buttercream. Once, we were serving buttercream cupcakes and somehow black sweater hair made its way onto the precious vanilla buttercream cupcakes we were serving. That was an interesting lesson in troubleshooting. Thankfully, we had lots of other treats to serve.
(3) As I discussed here, all of the adorable cupcake wrappers that are on the market now are better suited for fondant cupcakes. Often buttercream will leave cupcake wrappers looking greasy and messy.
(4) We have more flexibility in incorporating our design onto fondant. Take a look above at a few examples of designed fondant cupcakes we've used on our dessert bars {I limited it to cupcakes for this post, I'll save the pictures of fondant cakes for another post}.
If you're a huge buttercream lover and can't be convinced to go with fondant, then try these tips...
(1) Refrigerate your cake/cupcakes so the buttercream is very cold.
(2) Limit the amount of time your buttercream is exposed to heat. Time it very carefully.
(3) Stay away from the dressing up buttercream with cupcake wrappers until lined wrappers hit the market (hint, hint to my cupcake wrapper manufacturer friends).
(4) Use fondant sparingly and incorporate buttercream in places where it won't get messy or melt. For example, place a fondant chip over a small dollop of buttercream on your cupcakes. Alternatively, infuse buttercream into the center of your cake/cupcakes with a bismarck tip.
(5) Ice the cake or cupcakes on site, if possible."
Wednesday, June 02, 2010
Thursday, May 20, 2010
Fresh Veggie Turkey Meatloaf
This is my version of the conglomerate of a few different turkey meatloaf recipes! Enjoy :)
INGREDIENTS:
20 oz ground turkey
1/2 cup ground oats or substitute (I prefer Bob's Red Mill Organic High Fiber Cereal)
1 small onion diced
1/2 cup shredded carrots
1/2 cup finely diced mushrooms
1/2 cup stemmed & shredded spinach
1/4 cup fresh flat leaf parsley
1/2 cup chunky marinara sauce
1 teaspoon pepper
1 egg
1 egg white
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
DIRECTIONS:
1. Thoroughly combine all ingredients
2. Place in a greased 9.5"x4.5" loaf pan, or similar
3. Bake at 350 degrees for 55-65 min
4. (Optional) In last 5 minutes drizzle top of loaf w/ additional marinara sauce or suggested gravy.
*Serving Suggestion (as pictured): Serve with McCormick Country Peppered Gravy, prepare as directed on package & add some sauteed veggies (green pepper, onion, mushrooms, etc)
INGREDIENTS:
20 oz ground turkey
1/2 cup ground oats or substitute (I prefer Bob's Red Mill Organic High Fiber Cereal)
1 small onion diced
1/2 cup shredded carrots
1/2 cup finely diced mushrooms
1/2 cup stemmed & shredded spinach
1/4 cup fresh flat leaf parsley
1/2 cup chunky marinara sauce
1 teaspoon pepper
1 egg
1 egg white
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
DIRECTIONS:
1. Thoroughly combine all ingredients
2. Place in a greased 9.5"x4.5" loaf pan, or similar
3. Bake at 350 degrees for 55-65 min
4. (Optional) In last 5 minutes drizzle top of loaf w/ additional marinara sauce or suggested gravy.
*Serving Suggestion (as pictured): Serve with McCormick Country Peppered Gravy, prepare as directed on package & add some sauteed veggies (green pepper, onion, mushrooms, etc)
Tuesday, May 11, 2010
Friday, May 07, 2010
FREE Mother's Day Card & Envelope Download
Make your own Mother's Day card & envelope! Images print beautifully to any black & white printer:
CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half
A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!
BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!
CARD:
1. Click on card image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to the 8.5"x11" cardstock of your choosing
4. Cut using the crop marks as your guide. (A ruler & xacto knife works best)
5. Fold in half
A-7 ENVELOPE:
1. Click on each envelope image above to open the full size version
2. Right click to save as (mac users - ctrl click) to your desktop
3. Open the image & print to each on the 8.5"x11" text weight paper of your choosing
4. Cut on the solid grey lines
5. Glue 1st area, as marked
6. Fold up bottom flap & glue 2nd area, as marked
7. Fold on all other dotted lines (see diagram for examples)
8. Enjoy your fab, hand-crafted card & envelope!
BE SURE TO CHECK OUT MY ETSY SHOP: sierraPRINT!
Tuesday, May 04, 2010
margarita cupcakes
Happy Cinco de Mayo - for those who want to get their margarita fix w/out the hangover:
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”
Margarita Cupcakes
(from Vegan Cupcakes Take Over the World)
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. Turn out onto a wire rack to cool completely before frosting.
1/4 cup butter or nonhydrogenated shortening, softened
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”
Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable. Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar (poured into a small bowl, so it’s easy to direct it).
(via hostessblog.com)in progress: abstract painting
I've been back to painting again & here is a work-in-progress of a new abstract piece, which I'm a tad bit excited about:
Friday, April 23, 2010
friday luvs
turquoise foil stamping on black cover stock as seen here via ohsobeautifulpaper
from my etsy shop: sierraPRINT
b-day card from inkandiron on etsy
hand-thrown berry bowl from vesselsandwares on etsy
PALM SPRINGS (soooo my next road trip!!!)
the Ace Hotel, Palm Springs
from this photo shoot at greylikesweddings
mixed media from alex kopps
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