Print Bed Sheets with Shells


What’s You’ll Need for Your Shell-Decorated Sheet Set.

White sheets

Fabric paint

Foam paint brush


See the full tutorial here

More stamp ideas here

Easy Owl & Werewolf Cupcakes- too cute!


Guaranteed to open eyes at your next Halloween party, this creation is a real hoot!


If you have a monster appetite for baking adventures, then this is the project for you!
Scare up some friends to join in the fun!

These brilliant cupcakes where found on

Salt Dough Footprint Heart


Here's a great gift idea for parents and grandparents! It's easy to make, and easy for little hands to help, so it's a great project for babies, toddlers, preschoolers or even older kids. You could also make smaller versions to hang as ornaments. Head over to for step by step tutorial.

DIY Wire Baskets


Make your own woven wired basket! Go to Four Corners Design for full tutorial


Pretty cool!

Paper Feathers for the perfect gift wrapping

These feathers are very simple to make. Simply print the template onto your choice of paper colors or printed papers then follow the directions below to complete. Enjoy!

Free Template


DIY Recipe Book Tutorial. Super cute and affordable Handmade Gift!

Check out this DIY Recipe Book… perfect to keep those favorite special Recipes in one place.

You will need these materials.

See the full tutorial here

Here Comes Trouble! Cafe Lattes Turtle Cake

Recipe from


For cake:

Butter and unsweetened cocoa powder for pans
1 egg, lightly beaten
1 c. buttermilk
2/3 c. vegetable oil
2 c. all-purpose flour
1 3/4 c. sugar
1/2 c. unsweetened cocoa powder
1 tbsp. baking soda
1 tsp. salt
1 c. freshly brewed hot coffee
For chocolate frosting:
1 c. sugar
1/2 c. whole milk
6 tablespoons butter, cut into small pieces
1 12-oz. package (2 c.) semisweet chocolate pieces
1 to 2 tsp. freshly brewed hot coffee, optional
1 1/2 c. pecan halves, toasted
1/2 c. purchased caramel ice cream topping


  1. To prepare cake: Preheat oven to 350 degrees. Butter bottom and sides of 3 9-inch cake pans and line bottom of each pan with parchment paper. Butter the paper; dust pans with unsweetened cocoa powder and set pans aside.
  2. In a small bowl, stir together egg, buttermilk and oi and reserve. In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt. Using an electric mixer on low speed, gradually add buttermilk mixture to flour mixture, beating until combined. Gradually beat in coffee.
  3. Divide batter evenly between prepared pans; layers will appear shallow. (If you only have two 9-inch cake pans, refrigerate 1/3 of the batter while you bake the other two layers. Clean and prepare one of the pans as directed, and bake remaining batter.)
  4. Bake until a wooden toothpick inserted near center comes out clean, about 22 to 25 minutes. Remove from oven and cool cakes on a wire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper; cool completely.
  5. To prepare frosting: In a medium saucepan, combine sugar and milk. Add butter. Bring to a boil, stirring constantly. Remove from heat. Add semisweet chocolate pieces. Using a wire whisk, stir until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed coffee. If necessary, let frosting stand several minutes before using.
  6. To assemble cake: When the cakes are cool, place 1 cake layer, top-side down, onto a serving plate with a lip. Using an icing spatula or wide knife, work quickly to frost the top of this layer with one-third of the frosting. Arrange one-third of the pecans on top and drizzle with some of the caramel topping. Top with the second layer, top-side down.
  7. Repeat with frosting, pecans and caramel topping. Top with the third layer, top side up. Repeat with remaining frosting, pecans and caramel topping. Chill cake 1 to 2 hours before serving (some caramel topping will ooze from the cake as it chills).