WE love these DIY ornaments, they are so beautiful!
These chocolate rose muffins are the perfect weekend treat!
You will need:
20 oz flour
1/2 teaspoon salt
1/3 cup sugar
1 dry yeast
3.5 oz butter, melted
6.5 oz (3/4 cup plus half a tablespoon) milk, scalded and cooled
6 oz chocolate
Hop on over to themyums for instructions
What a super way to alter the tins into Christmas ornaments.
Beautiful Roman lights that we made. You can use castles, farms or what ever houses you can find and think is beautiful.
There are a few tricks to making this DIY a success, all to do with finding the perfect image.
It’s best to choose a picture that is higher in the middle than at the sides, and sides that are about the same height. Choose a house that has some windows visible. If possible, find a picture that has nothing printed on the back. If you can’t, not to worry – it could add a nice effect.
You want to start cutting and finish cutting at around the same height on either side of your picture. Use the scissors to cut straight in to where your house begins, cut around the top of the house, and cut straight back out to the edge at around the same height as you cut in. Using your Xacto knife and a cutting mat, carefully cut out any windows you want the light to shine through.
Wrap the image into a cylinder (size is up to you) and sticky tape it together. Trim around the top if it doesn’t quite match, as well as any excess where you joined it. Add your battery operated tea light, or tea light in a glass and wait until it gets dark!
Beautiful festive candle decoration in real moss.
Fill some bowl with basic floral foam then pad out with moss.
Drill approx 5cm wire into the bottom of the candle and stick it into the moss, do the same with the pine cone.
We all love elegant and stylish decor on our Christmas table. Here are some fabulous place card ideas!
Jingle all the way!
Jingle Bell Place cards. Via...
Santa Hat Place Cards for Christmas. Via...
Christmas Tree Place Cards. Via Martha Stewart
Paper star place cards. Via...
Sweet sassy molassy is this an amazing recipe!
1 whole Pie Crust Recipe, Enough For 1 9-inch Shell
24 whole Butterscotch Chips, For Optional Garnish
FOR THE FILLING:
⅓ cups Butterscotch Chips
3 ounces, weight Softened Cream Cheese
¼ teaspoons Vanilla Extract
1 Tablespoon Granulated Sugar
FOR THE CREAM:
½ cups Heavy Whipping Cream
½ Tablespoons Granulated Sugar
¼ teaspoons Vanilla Extract
½ teaspoons Cornstarch (Optional)
24 whole Butterscotch Chips, For Garnish
Preheat oven to 375 degrees F. Roll out chilled pie crust and using a small round cookie cutter, cut out 24 – 2 1/2-3 inch circles. I used a flower shaped cookie cutter so I’d have fluted edges. Press the dough circles into mini muffin tins and bake in the preheated oven for about 8 minutes or until edges are lightly golden. Set aside to cool.
Place butterscotch chips into a heat-proof bowl and microwave using the melt chocolate function until melted (or if you don’t have this function, just heat for 30 second intervals, stirring in between each interval and stopping once it’s smooth).
Using a hand mixer, blend cream cheese into the melted butterscotch chips until smooth. Scrape sides of bowl and mix again so there are no lumps. Stir in vanilla and sugar. Spoon about 1 teaspoon of filling into each shell and refrigerate.
Whip together all ingredients for the cream until stiff peaks form. Spoon cream into a piping bag with a Wilton 1M tip. Swirl the cream over top of the filling and place a butterscotch chip on top for garnish. Refrigerate until ready to serve.