Be Inspired By Nature.

Lets go back to basics people…Where better to start than with the basic log? Logs are pretty much as basic as it gets, and they´re universally recognizable due what is practically a worldwide supply…As material for building, they´ve been around forever..making modern plastics and composites look like temporary fads…The accessibility and the basic, solid features of a log makes them a perfect starting point for some ScrapHacking…the best part is that that log hacks rarely rely on powertools or complex accessories, just your creativity and a basic tool-kit…Here are some great examples to inspire some ScrapHacking!

Source and

How To Make Origami Fortune Teller lamp


We have seen these fortune teller lamps all over the internet and they are so cool. Most of us have probably folded paper fortune tellers as kids so it should not be difficult  to make your own.

You will need: Paper lantern, paper, scissors and a ruler. See how it's done in the video below.


Colorful lamp from


The Large Drum Shade from the 3 R's blog


The Large Sphere from the 3 R's blog


Beautiful fortune teller lamp from Craft and Creativity.


French road atlas lamp by the 3 R's blog

Love this cute stepladder as a bedside table

What a good idea if you have an old ladder that you don't want to part with!


Before & After - Upcycled Headboards


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.

You might also like: Upcycled Old Doorshomemade Headboards, headboard Ideas

Embossed frames


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
Photo frame
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!

Banana Nut Bread Granola Bars

A chewy, slightly sweet granola bar with flavors reminiscent of classic banana nut bread.

Author: Brianne @ Cupcakes & Kale Chips

Recipe type: Breakfast, Snack

Serves: 10-12


  • 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


  1. Preheat oven to 350°F.
  2. Coat an 8×8 in. baking pan with cooking spray.
  3. In a large bowl, toss together the oats and flax seed.
  4. In a medium bowl, stir together banana, honey, vanilla, cinnamon, nutmeg, and salt until well combined.
  5. Pour the liquid mixture over the oats mixture, and stir until evenly coated and the oats are moistened.
  6. Stir in the cranberries and walnuts.
  7. Press the mixture firmly into the prepared pan.
  8. Bake for 30-35 minutes, or until golden brown, and firm.
  9. 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.

Creole Bread Pudding with Irish Whiskey Sauce

Recipe from

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.