What a good idea if you have an old ladder that you don't want to part with!
It's amazing what can be made from things that are no longer in use like this old antique twin headboard that has been transformed into this beautiful bench. It's so great when people think outside the box.
More great upcycled headboards in the gallery below.
DIY: Shabby chic bench from headboard and end table. Via tutorial
DIY:: Shabby Headboard Bench. Via tutorial
Headboard bench. Via...
Repurposed headboard. Via...
Floating desk from an old headboard. Via...
Really great idea from Grown Up blog.
Supplies you’ll need:
Embossing metal (comes in aluminum and copper, $5 in a tube at Hobby Lobby)
Embossing tools (see photo below – buy a couple sizes)
Scissors or X-acto knife to cut the metal
Sharpie markers – regular size, and fine point
A printout of what you want to emboss
Scotch tape or clips – to hold your design to the metal
Get the full tutorial right here...
Pretty cool and great gift idea!
A chewy, slightly sweet granola bar with flavors reminiscent of classic banana nut bread.
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Breakfast, Snack
- 3¼ c old-fashioned oats (*See Note)
- ¼ c ground flax seed (optional)
- 1 c mashed banana (**See Note)
- ¼ -½ c honey or agave nectar (***See Note)
- ½ t cinnamon
- ¼ t nutmeg
- ½ t salt
- 1 t vanilla extract
- 1 c chopped walnuts
- Preheat oven to 350°F.
- Coat an 8×8 in. baking pan with cooking spray.
- In a large bowl, toss together the oats and flax seed.
- In a medium bowl, stir together banana, honey, vanilla, cinnamon, nutmeg, and salt until well combined.
- Pour the liquid mixture over the oats mixture, and stir until evenly coated and the oats are moistened.
- Stir in the cranberries and walnuts.
- Press the mixture firmly into the prepared pan.
- Bake for 30-35 minutes, or until golden brown, and firm.
- Cool in pan for about 5-10 minutes, cut into bars, and remove from pan to finish cooling completely.
*If you need these to be gluten-free, ensure that you are using oats that are certified gluten-free. **I used ¼ c honey because my bananas were very ripe and sweet. ***I was using thawed frozen bananas, so they were quite soft. If yours were not frozen, you want to mash to a pulp, or put in a food processor.
Recipe from mrbsbistro.com
Forever thrifty in the kitchen, New Orleans cooks would never dream of wasting good, but stale French bread. Over the years, bread pudding has become our city’s favorite dessert. It’s on every menu in town and every restaurant makes it differently. Some add chocolate, some dried fruit and nuts, some soufflé them. But ours is traditional and delicious.
New Orleans bread is light and airy with a very tender crust that softens in this bread pudding. We could recommend other breads, but the bread pudding won’t be like the one we serve at Mr. B’s. Different breads absorb custard differently—your final result could be more custard-y or drier.
For bread pudding
- 3/4 pound light, airy French bread, cut into 1 1/2-inch-thick slices
- 1 cup dark raisins
- 2 dozen large eggs
- 1 1/2 quarts heavy cream
- 2 1/2 cups sugar
- 1 tablespoon plus 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) unsalted butter, chopped
- For whiskey sauce
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 7 large egg yolks
- 1/4 cup Irish whiskey
Preheat an oven to 250 degrees.
Make pudding: Arrange half of the bread in a 13- by 9- inch baking pan and sprinkle with raisins. Arrange the remaining half of bread over top. In a large bowl whisk together eggs, cream, 2 cups sugar, 1 tablespoon cinnamon, and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down bread. In a small bowl combine remaining 1/2 cup sugar and teaspoon cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours, or until custard is just set in the center.
Make whisky sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce, let sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and chilled for up to 3 days. Makes 2 3/4 cups sauce.
Serve pudding warm drizzled with whiskey sauce. Makes one 13 X 9 inch baking pan, serving 12.
Channel your inner deckhand and get the bathroom shipshape with easy rope-based decorations (anyone who can tie a knot can make these). To set up the towel holder, use a 1/2-inch natural-fiber rope from a home-supply store. Secure a series of large screw eyes to the wall; feed the rope through, and knot.