If I was doing this challenge as a paying gig, I would have been fired a long time ago. But I assure you my loyal readers, I’m still here and I have been compiling my Pins. I’m simply too lazy, tired, *add excuse here*, to write them up on the blog. So here is a bunch in a nutshell. They will be short but sweet.
Pin 196 is a Communion Cake I did for a friend. She found the design on Pinterest. I pinned it and I tried my best to replicate it using fondant all over and gum paste for the flower and cross decorations. To see the original Pin and cake photo click here.
Pin 195 is the White cake recipe I used for this Communion Cake. This recipe comes from Cook’s Illustrated, where a lot of my dessert recipes originate. They’ve just perfected their stuff and are very reliable.
- 2 1/4 cups cake flour
- 1 cup milk at room temperature
- 6 large egg whites at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 1 1/2 sticks unsalted butter, softened but still cool
- Heat oven to 350 degrees. Prepare two 8-inch cake pans.
- Make sure milk and eggs are room temperature.
- Pour milk (I used skim) , egg whites, and extracts into medium bowl and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
- Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
- Pour batter evenly between two prepared cake pans.
- Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
- Allow cake to cool to room temperature.
- Frost cakes with favorite frosting.
Pin 194 is the cookies and cream filling I used inside the cake. Holy crap was that filling good. It was cream cheese based so I used a the cream cheese icing recipe from my Red Velvet cake post as the frosting. I have some cookies and cream filling left so I plan to make some whoopie pies and fill them with it. You can find the recipe here: http://rosebakes.com/cakejournal-com-oreo-cookies-cream-filling-recipe/
Since this entry is all about cakes, here are two designs I recreated for my friends bridal shower cakes. Pin 193 is made by first frosting a cake in buttercream, as clean as you can then using a circle tip and starting from the top of the cake, drawing a line from the middle, across the top and down the side to the bottom.
Pin 192 & 191, the Rose covered cake can be made easily by following this video tutorial. I created the ombre effect by starting with white buttercream and adding teal and a little blue gel color for the next row of roses, then adding more color and adding the last row of roses. It’s a very simple technique that produces an impressive design. Here is the original pin that shows the ombre effect.
190 to go……….
I am hardly a fashionista by any means. In fact, up until recently I hated shopping for clothes because I could never find anything I liked. Then I went onto Pinterest and starting finding outfits that I really liked and thought, I could put that together. A lot of the items I already owned I just never put them together in a way that was classy. So here are my fashion finds and where I got them. Keep in mind, some of these items have been in my closet for a while so they will not be attainable anymore. But finding any of these items is super easy, you just gotta know what you’re looking for.
This is one of the first one’s I found that I really wanted to replicate and it kinda happened by accident when I was shopping at H&M. I was putting together the next look and found myself leaning on a rack of cardigans, one of which was the exact match to the one in the original picture. Lucky! For my look I used a basics black dress that I got from H&M years ago but any simple black dress will work. The light brown cardigan is from H&M at only $14.95, the belt is from Target for $22.00, by far the most expensive part of the outfit, the hat was from Walmart for $7.00 and the shoes I’ve had for years.
This whole look basically came from H&M. The pants were bought there for $20 and the shirt was only $7. I’m not kidding. And it has sweet silver buttons on the sleeves. The bag is from Forever 21 and I couldn’t pass it up at only $28. It’s big and it holds everything. The shoes I purchased on our trip in France but ballet flats are everywhere these days in tons of colors.
So I’m not as tan as this chick but I still think this look works. I found the shirt at Forever 21 for $9 and the jeans at JCPenny (my new favorite clothing store) for $19. The shoes are mine and the necklace was a gift from a friend. I never did get the sunglasses cause I’m just not as cool as her. I really like this look. The shirt is from the Gap and has nice turquoise beading at the top so I didn’t feel the need for the neck scarf. The blazer is mine, an oldie but goodie from Banana Republic. The jeans are mine too and on their last legs. Again the bag is from Forever 21 and the red ballet flats from France.
Here’s another favorite and I thought it would be funny to copy her look completely, glasses, lipstick, and hair. The dress was a long ago purchase from Kohl’s Lauren Conrad collection and it was on the sale rack. The belt I’ve also had for forever and the boots I bought this past season from Old Navy for $27, and they are quite scuffed. I assure you though…..
they are brown.I wasn’t too jazzed about my remake of this outfit and I may try again to get it right. White shirt is from Forever 21 for $9, blue button down gingham shirt is from Banana Republic for $29, brown cardigan is from H&M for $14, the boyfriend jeans are from Target (Mossimo) for $28 and the sandals are mine from a local flea market.
196 to go……….
This was a really simple and satisfying dessert to prepare with only 4 ingredients. If you like Nutella (and really who doesn’t?) then you’ll love biting into a warm pocket of bread that oozes with warm hazelnut chocolate spread.
Here are my generic versions of the ingredients needed: crescent rolls in a tube and FoTella. Both bought at Aldi, my new favorite generic brand store. I’m sure my pockets cost half the price with these ingredients.
Here’s the procedure: Preheat your oven to 350 degrees. Pop open your crescent rolls and lay out 4 of them pinching the seems together. Then put 6 tablespoons spaced apart along one edge. You don’t have to measure but use at least a tablespoon, maybe more if you like.
Fold over the dough and using a pizza cutter, cut in between each square. Crimp the edges with a fork. Dip the pockets in cinnamon sugar, place on a baking sheet and bake for about 10 – 12 minutes.
20 minutes to make start to finish + Nutella and warm bread = instant gratification. Here’s the original pin.
202 to go………
I’ve been saving up discarded toilet paper and paper towel rolls for a while now so its time to make the bird feeders with Riley. As soon as the weather starting warming up, all the little birds came flocking to our forsythia bush that lines the side of the house. We have several bird houses nearby that they build their nests in every year and throughout the season. I know you’re supposed to feed them in the winter when food is scarce but its always nice to welcome them back with a nice treat. This is a great craft to do with the kids and I love the idea of using something that you would normally toss out. I’ve made similar bird feeders using pine cones as well but these are a little easier to hang since they slide right onto branches.
Here’s everything you need to make these environmentally friendly bird feeders:
- toilet and/or paper towel rolls
- smooth peanut butter
- bird seed
- a kid that isn’t allergic to peanuts and loves to get messy
First things first, put your peanut butter into a bowl so that you’re not dipping back into the container. Then put your bird seed into a container for easy rolling. Start by spreading a thin layer of peanut butter all over your roll.
Then dip the coated roll in your bird seed. Roll it around and coat it completely. Riley liked this part better than spreading the peanut butter. She’ll pick up worms all day but she doesn’t like peanut butter on her hands.
Now your finished. That was easy right?
Slip them over branches throughout your yard and watch the birds flock to your place. Remove them when they’re spent and toss them in the trash. Here’s the original Pin.
203 to go……….
I found my new drink.
I’ve had a handful of mixed drinks that I’ve ordered on a regular basis. Vodka Sour was one for a while, Mojito was another. I don’t like Martinis and I usually order a vodka drink if any. But this one sounded so unique and delicious. I made the simple syrup last week and the smell permeated the house. Loved it. I finally got all the ingredients together to try it out.
The combination of flavors is so delightful. Yes, its delightful. And the smell and flavor of the rosemary lingers after you’ve guzzeled down your sip. Let me just say, I bought two little bottles of Bombay Gin and I’m making a second cocktail as soon as this post is up. Done. Scuse me while I get my drink on.
Recipe courtesy of Designsponge.com
Rosemary Simple Syrup
- 1 cup water
- 1 cup sugar
- 4 sprigs fresh rosemary
Over medium-high heat, mix together the water and sugar in a saucepan and place rosemary sprigs in the mixture. Bring to a boil and boil for about 1 minute or until the sugar has dissolved. Remove from heat and let stand for 30 minutes. Strain the mixture and place in an airtight container. Store in the refrigerator for up to 1 month.
Rosemary Gin Rickey
- 1 ounce lime juice
- 1 ounce rosemary simple syrup
- 1.5 ounces gin
- club soda
- rosemary sprigs for garnish
Fill a collins glass with ice, then pour in the lime juice, simple syrup and gin. Top with club soda and insert a sprig of rosemary as a garnish. Enjoy!
204 to go……..
Yet another winning recipe from Pinterest. Although I would definitely not put this in the low-fat category. Definitely not. This dish is quite heavy and is still sitting in the gut of my stomach. If that’s even possible. But it is very tasty nonetheless and to quote my 5 year old Riley, “This is actually good”. Thanks kid.
While making this dish I was a little confused while making the Alfredo and forgot to add the parmesan cheese. Or at least, I assume you add the cheese to the sauce but that is never stated in the directions. So I never added it and used the parmesan in the rolls. Oooops. It still tasted good. I’ve tweeked the recipe slightly but you can find the original here.
Recipe adapted from therecipecritic.com
- 9 lasagna noodles
- 2 ½ cups alfredo sauce (optional homemade recipe below)
- 2 cups cooked, shredded chicken
- 3 cups shredded Mozzarella, or cheese of your choice
The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
- ½ cup butter
- 2 ounces cream cheese
- 2 cups half and half
- 2 teaspoon garlic powder
- ½ tsp. fresh minced garlic
- salt and freshly ground black pepper
- ⅔ cup parmesan or romano cheese
1. Spray an 8×8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.
2. Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
3. If making the homemade alfredo sauce, in a medium saucepan melt the butter over medium heat. Add fresh minced garlic and cook for about 1 minute. Add the cream cheese and whisk until smooth. Whisk in the half and half. Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until the sauce thickens about 15 minutes. Off the heat, stir in parmesan or romano cheese till melted.
4. Spread 2 Tbs of the alfredo sauce over each noodle. Sprinkle oregano on top. Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded mozzarella cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×9 prepared pan.
5. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
205 to go……….
I don’t think you need much of an explanation as to why I made this dish from this Pin. The name of the recipe says it all. All ingredients I love combined to deliver a delicious side dish. It’s really good. You should make this tomorrow.
This recipe can be found at boulderlocavore.com
206 to go………
It’s been a while since I’ve posted a Green Tip. And its not like I haven’t recycled something in a while. A lot of my Pins and posts deserve to be a Green Tip. But here’s a genuine one I’ve created all by myself.
I had this giant size shampoo bottle with a great pump on top. I saved this bottle for a while in the hopes of repurposing it. So…….I screwed the pump onto my dishwashing liquid bottle and Ta Da!
Now my dishwashing liquid is pumpable. And I’ve even created a new word. good for me! Now to find a new use for the squeeze top from the dishwashing liquid.
Its the first really nice day of the year so we were out blowing bubbles. The bubbles I had were less than bubbly. They were more water than anything. So I hopped onto Pinterest to find a bubble recipe.
And the recipe worked. Three ingredients and the girls were blowing bubbles all afternoon. One thing Riley noticed though was that the bubbles, when popped, left what she called, an ash in the air. It was weird and my dog was covered with these ashes but they seemed to rub right out.
May I suggest you go outside with your kids and blow some bubbles. No excuses. Except of course if you don’t have a bubble wand. Can’t help you there.
2 cups water
1/2 cup liquid dish soap
1/8 cup corn syrup
large container for mixing
Pour all the ingredients into a large container and shake it up. (Empty milk bottles or Tupperware containers with a tight seal work great.) Allow the bubbles to settle for a few minutes before using.
207 to go………
This Pin took five minutes on my first try and I really like the results. I figure this is a test run for Riley’s dance recital in May. It looks a bit messy but I don’t mind. It’s cute and it keeps her hair off her face. All you need is a hair bun shaper and two elastics. Here’s how to do it: