DISNEY PRINCESS HEADBANDS

Love, love this project!!!!! A perfect gift for little girls. A wonderful project to use the spools of ribbons i have had through the years.

I got the inspiration from Kathleen of Grosgrainfabulous.blogspot.com . Check out her blog for detailed tutorials. Thanks for the tutorial Kathleen!

Really enjoyed making these cute ribbon/headbands. I got excited and so inspired, i made the project right away and finished 20 headbands in a week's time. I made two per character. One for my great-niece and the "twin" for my sister-in-law's daughters who happened to love Disney princesses.

Once i learned the basic structure, i made my own interpretation and used the ribbons i have available.

What you'll need:

Spools of ribbon - basic colors/Disney colors
Glue gun/glue sticks
Fabric glue
Anti-fray glue - I have been using clear nail polish and it works perfectly
Scissors
Needle and thread - you'll need it especially for Belle and Aurora's "skirt"
Headbands
Sequins beads - optional
Chopstick - you need it to curl ribbons*

* I experimented on other ways to curl a ribbon aside from using the oven. First, i tried hair gel, it worked but i didn't get the curly effect i wanted. Then i tried spraying the ribbons with water then place it around the stick, clip both ends and gingerly iron it and it worked!!!

 



 

 

Thank you to my beautiful model......my great-niece. She is so adorable!!!

And to my sister for patiently taking these beautiful pictures. Good job, Nang!!!!

 

 

Snow White

 

Pocahontas

 



 Tinker Bell ( fairy)

 



Jasmine

 





Belle (I didn't have brown for her hair)



Ariel

 



Mulan

 





 

Aurora (Sleeping Beauty)

Cinderella



 



Rapunzel/Tangled

 



 

 

 



DIY BEACH WRAP

 

A pinterest project by Auna caught my attention. What a great project for my daughter! I fell in love with the project (i kid you not!). What is there not to love? It's cute, practical and so easy. No sewing machine needed...oh yes!!

Okay i take my word back, it wasn't so easy on my part. I don't know anything about measuring a "dress" let alone making this sans my daughter to actually measure. I had to base and follow Auna's measurement thinking that my daughter will fit into her measurements. Oh, i did asked a co-worker of mine to try it on so i will get an idea, where i need to adjust or fix.

Went to visit my daughter in Chicago, finally, she tried on my beach wrap and modeled it. The adjustments i had to make were the straps, it was too long on her. She wanted the length (above her knees) shorter as well but other than that.... it fit her to a Tee! ;)

I had extra fabric so i made her a headband to match the wrap. Of course i got the idea from pinterest!!! that'll be my next blog!

 I will be making another one, this time plain black. I bought this fabric on sale,thinking that if i didn't cut them right, i will not waste that much.

I love it... really love it! hahaha!!! 

The back view.

Materials you will need:

1 1/2 yards of jersey fabric (45 width). Cut down Auna's suggestion (1.75 yards) since she said she had so much extra fabric.
Thread
Needle
Tape measure
Scissors

*JERSEY FABRIC IS RECOMMENDED, IT DOESN'T FRAY, NO NEED TO SEW OR HEM THE EDGES.
* THE JERSEY FABRIC I BOUGHT WAS ON SALE FOR $4/YARD. I SPENT A TOTAL OF $8 INCLUDING TAX.

"Decide the length & width of your fabric. You want it to wrap around your body a bit loosely. I chose to have mine hit just above my knees. You'll also need to make underarm areas. I did that by folding it in half and cutting a deep "C". (*you may need more or less fabric depending on your size- about your waist + hip measurement)" ....AUNA

Cut: Underarm area - Fold fabric in half and cut a deep "C" shape. I suggest to measure the underarm area or use a tank top blouse as your guide.

 Use a tank top as a guide and measure to play safe.

This worked for me since she was not around when i made this.

 Use the extra fabric for your straps.

Measure the width and divide into three equal strips. Then braid.

THE NEXT THREE PHOTOS ARE FROM ANOTHER BEACH WRAP I MADE.

Sew the ends of the strap. Anchor a tip of the "strap" so you can make a good braid.

 Sew both ends to secure the braids you made.

Sew and attach the straps to the C cut (underarm)

APPLE PIE COOKIES

Another great cookie recipe from my good friend Marina. I actually wasn't surprised that these cookies would come out delicious. Marina is a cookbook author, Taste of Home Field editor and Blue Ribbon winner, of course they are ooohhh sooo good ..okay, addicting ha!ha!
Thank you, Marina for another winner recipe.


These cookies are crunchy on the outside and moist and chewy in the inside, my kind of cookie  I'm not a fan of those crisp, hard cookies. Each bite you get to taste layers of flavor. you get the nutmeg, cinnamon sugar flavor right away then you get to taste the apple, then the nuts and the hint of the lemon orange extract. These are perfect for the holidays.

Ingredients::
Yield : 4 dozens.

3 eggs
1 lb sweet butter, softened
1 lb brown sugar
1 1/2 C sugar

1 Tbsp. cinnamon
1 1/2 tsp.  fresh grated nutmeg
2 Tbsp vanilla extract
1 Tsp. fiori di sicilia extract***
6 C sifted flour
1 1/2 tsp salt

1 1/2 tsp baking soda
2 C chopped walnuts, toasted ****
2-3 Tbsp. butter
3 C finely chopped apples (5-6 small apples)
2-3 Tbsp sugar
2-3 Tsp cinnamon

1 tsp fresh grated nutmeg
2 tsp fresh lemon zest
1 Tbsp fresh lemon

Cinnamon-Sugar

Preheat oven to 350 degrees F. Prepare cookie sheets with parchment paper, set aside.In a large bowl beat eggs 4 to 5 minutes. Set aside.Cream butter until creamy.
Add brown sugar and mix until well incorporated.
Add spices and extracts. 
Mix thoroughly to combine well.

Add beaten eggs to sugar-butter mixture and mix until well incorporated.
In a separate bowl, combine flour, slat and baking soda.Add to batter and mix well, 

In medium to large saute' pan, melt the 2-3 Tbsp of butter.
In a medium bowl, toss chopped apples with sugar, cinnamon, nutmeg and lemon zest.
Saute' apples in melted butter until soft.
Add lemon juice and stir well.
Remove apples onto a flat plate to cool down.
Add cooled apples and walnuts to batter and mix until well incorporated.
Careful not to break apart the apples.
Refrigerate batter for 10 minutes.
Drop cookie batter by using an ice cream scoop onto prepared pans.
Sprinkle tops of batter with 1 tsp cinnamon sugar.
Bake only six cookies at a time on each cookie sheet.
Bake 18 to 20 minutes.
Let cool 5 minutes before removing from pan and placing them on a cooling rack.

**I didn't have fiori di sicilia extract. According to Marina you can purchase this from The Bakers Catalog of King Arthur's Flour. But you can make your own:

FIORI DI SICILIA EXTRACT (MIX YOUR OWN) : Lemon extract, Orange extract and Vanilla extract.

** I used mixed nuts. I used almonds, walnuts, hazelnuts.

APPLESAUCE CUPCAKE WITH BUTTERSCOTCH CREAM CHEESE FROSTING

Made these cupcakes for a co-workers' birthday. I know some of  my foodie friends will not like the idea of using a cake mix. I don't really mind making cakes out of the box, end products are actually good. Now for the frosting, i want mine from scratch,  taste a whole lot better. Hey...that's my opinion ;)

This recipe is a combination of my previous cupcake recipe with some substitutions. In lieu of oil i used applesauce, which is not a secret, applesauce can be used to substitute the liquid for your cake batter. For the frosting i used the same recipe w/ the addition of the butterscotch ganache.. Viola a successful cupcake....and. is another keeper for sure!!! love the combination!

CUPCAKE BATTER
Ingredients:
1 package yellow cake mix
16 ounces applesauce
3 eggs

Preheat oven to 350 degrees F.
Using an electric mix, beat eggs, mix in cake mix, stir in apple sauce. Mix the batter well.
Scoop the batter into the cupcake liners, filling each liners about 2/3 full.
Bake cupcakes for 25 to 30 minutes or insert a toothpick through the center of the cupcake. If toothpick comes out clean, the cupcakes are done.
Let them cool on cookie racks.

BUTTERSCOTCH GANACHE
Ingredients:
1 package (11 oz) butterscotch chips
1 pint heavy cream

In a small pan, bring heavy cream just to a boil. Mix in butterscotch chips, whisk until smooth.
Let it cool or until thickened.

BUTTERSCOTCH CREAM CHEESE FROSTING
Ingredients:
1/4 C butterscotch ganache (you can add more if needed)
1 stick butter (softened)
1 package (8 oz ) cream cheese (softened)
3 cups powdered sugar (add one more cup if needed)

Beat butter, ganache, cream cheese in a mixer until well blended.
Add sugar gradually, beating after each addition until mixed and incorporated.
**add more powdered sugar if frosting is a bit runny.
**add a teaspoon of milk if frosting is to stiff.

ASSEMBLE THE CUPCAKE:
1. Spread a little of the ganache on top of the cupcake, just enough that it'll not drip on the sides.
2. Put frosting in a star tipped decorators bag.
3. Start piping from the outer edge working inward.

CHIPOTLE HONEY ROASTED PEANUTS

I have been blessed with wonderful cyber friends who i've known for years, thanks to cyberworld. How close and good friends we've become? If meeting with each other, texting/talking over the phone for hours, sharing our ups and downs, receiving care packages, cards and more from each other will not count, then i don't know how else to describe what a good and wonderful cyber friends i have.

Received a bday package from VERONICA and in the package is this addicting peanuts among other yummy stuff. This is so good that i could finish a pound of these in one seating, i kid you not=;) I know, i know it's not good but hey...

So i have to ask for the recipe, click her name for her version. The only thing i changed was the kind of peanuts. Her reicpe calls for peeled while i used the unpeeled because it was what i had. But really, there's no difference they are both as good.



INGREDIENTS

1/3 cup white sugar

1 1/2 teaspoons chipotle chile powder

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

2 tablespoons butter

2 tablespoons honey

1 teaspoon kosher salt
1 pound skinless peanuts (i used with skin)



DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.

Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.

Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

APPLE CUSTARD TEA CAKES

Apples, apples, apples!!!! I've made Apple Chips and Apple Almond Salad , Apple Crumb Muffins and Apple Butter . They were all delicious if i may say so!

This time i made cupcakes which i think look interesting and beautiful. Got the recipe from Cupcake cookbook by Pamela Clark.  I like a lot of her recipes so expect for more cupcakes soon=;)

I made a slight adjustment w/ the milk. I find the batter a bit thick so i added  2 more tablespoons of milk. Other than that..the cupcakes were a success!

APPLE CUSTARD TEA CAKES
Recipe from Cupcakes by Pamela Clark

Ingredients:
Cake batter:6 T butter - i used unsalted
1/2 t vanilla extract
1/2 C sugar
2 eggs
3/4 C self-rising flour
1/4 C instant vanilla pudding mix
3 T milk - i added 2 tablespoon
1 large unpeeled apple, cored, sliced finely- i used mandoline to have a uniform slice
2 T butter, extra melted
1 1/2 T sugar, extra
1/2 t ground cinnamon

Custard:
1 1/2 T instant vanilla pudding mix
1 1/2 T sugar
1/2 C milk
1/4 t vanilla extract

1. Make custard. Recipe below.
2. Preheat oven to 350 degrees F. Line 6 hole oversize (Texas) or 12 hole standard muffin pan with paper baking cups.
3. Beat butter, vanilla, sugar, eggs flour, pudding mix and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is changed to a paler color.
4. Divide half the mixture among baking cups. Top with custard, then remaining cake mixture; spread mixture to cover custard. Top with apple slices, pressing slightly into cake.
5. Bake large cakes about 40 minutes, small cakes about 30 minutes.
6. Brush hot cakes with extra butter, then sprinkle with combined extra sugar and cinnamon. Turn cakes onto wire rack. Serve warm or cold.

CUSTARD:
Blend pudding mix and sugar with milk and vanilla in small pot; stir over medium heat until mixture boils and thickens. Remove from heat, cover surface with plastic wrap, cool.

PAM'S OATMEAL CHOCO CHIP COOKIES

Based on the title it's a given that this recipe is not mine, but Pam gave me the blessings to blog it!

The recipe is perfect to begin with, chewy and moist.. out of curiousity, she played w/ it and in the process, she has made "scones" because she added extra flour. One time, it became "lace cookies" because she added extra milk. Then she decided to stop w/ the experimentation and leave the wonderful cookie alone . She's definitely the baker!


Y: 20 cookies

Ingredients:
1/2 C butter (room temperature)
1 egg (large- room temperature)
1/2 C brown sugar
1/4 C white sugar
2 t milk
1 t vanilla
1/2 C 2T flour
1/4 t baking soda
1/2 t salt
1 1/2 C oatmeal (quick cooking)
1/2 C semi sweet chocolate chips



1.Preheat the oven to 325 degrees F.

2.In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in milk and vanilla.

3.Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by spoonfuls onto ungreased baking sheets.

4.Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.