Take a look at all the amazing lamps for kids rooms that we found browsing the internet!
For some of you crafty people out there you might get inspired & make something so gorgeous yourself?
Inecha lamp shade via...
Chicks Drum Lampshade via...
Unique lamps via...
Amazing crocheted lamp.
Farm animals lamp via...
Chandelier painted pink & decorated via...
Beautiful lamp with feathers. Via...
Beautifully decorated paper light. Via...
Colorful paper lamps via...
Lamp from Taj Wood via...
Daisy Fairytale Lampshade via...
Polish paper chandelier via...
Lamp from Taj Wood via...
I spotted this simple idea for a family message board on weheart.co.uk Sometimes I think we make things more complicated than they need to be — this is so simple it is brilliant. It’s a no-nonsense and practical idea I could see using in a home.
What a brilliant idea to use use chocolate pieces to make a castle cake. And for the towers chocolate biscuits. It doesn't need to bee complicated to be awesome!
Make this cute rocking scooter!!! It's DIY and you can do it! Free plans right here...
Recipe from creolecontessa.blogspot.com
Quick Smoked Salmon Spread
Prep Time: 5 minutes
1/2 lb smoked salmon or 2 cans of boneless, skinless, drained
1 block of Philadelphia cream cheese, room temperature
1/4 c. barbeque sauce
1 chipotle pepper
1/4 c. sliced green onions
1 tsp. lemon zest
1 tsp. lemon juice
1/2 tsp. black pepper
1/2 tsp. creole seasoning
Add all ingredients to blender and blend well, chill covered in the refrigerator for at least 30 minutes. Server with crackers, toasted pita bread, naan bread, or chips.
Recipe from insockmonkeyslippers.com
Salted Bourbon Caramel Sauce
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 teaspoon sea salt
Vanilla Bean Mascarpone Peaches
8 ounces mascarpone cheese
1 vanilla bean or 1 teaspoon vanilla bean paste
3 to 4 freestone peaches
Fluer de Sel, optional
1. Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don’t stir) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.
2. Next, split the vanilla bean down the center with the tip of a sharp knife. Open to expose the seeds. Using the blade of the knife, gently scrape the beans out of the pod. In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed.
3. With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and lighly scorched.
4. Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls.
5. If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.
This project comes from Jackie tealandlime.com
So simple to make and so good looking!
Jackie made these from candlestick and some cheap jars that she bought in Target.
See the full tutorial here