DIY Magazine Holder

A brilliant magazine rack tutorial from

A quick, easy and cute way to display all of your magazines!

Decoupage box shelf storage

Such a good idea to decoupage old wine boxes and use as wall art and storage!


From Dreery to Cheery Cabinet Makeover

Project from

Amazing make-over in a bright & cheerful color.

It looks great & we LOVE the color!

Before & After - IKEA BESTÅ Storage


With a little wallpaper, you can give your furniture a mega facelift. This idea comes from Kristina at She used wallpaper from Studio Ditte wallpaper. It's hard to believe that this is the same piece of furniture. Amazing transformation!


If you liked this project, you might also like viewing: Before & After

Diy Bottle Lamp

Simple & clever way to make a beautiful bottle lamp.

Take a look at the full tutorial on how to do this lamp, it is easier than you think

Diy Ruffle Fontant Cakes & Cookies


Learn how to make this beautiful 3-D ruffled ombre dress sugar Cookie. Go to Bobbies Baking Blog for step by step tutorial.


Pink Ombre Ruffles Baptism Cake. Go to Make Fabulous Cakes for tutorial


Pink Ombre Ruffled Dress Cookie Tutorial. Via...


Ruffle Blossom Cupcake. Via tutorial

Watch the video below to see how to make an ombre ruffle fondant cake.

Smoky sweet potato hummus recipe

Recipe from

 Oh My Goodness! it is incredible. This one you must try


Makes 4 cups

1 pound sweet potatoes (roughly 2 medium)

1 can chickpeas, drained and rinsed

1 teaspoon chopped chipotle chili, canned in adobo sauce

1 garlic clove chopped

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons tahini

course sea salt and freshly ground pepper


Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor.  Add chickpeas, lime juice, tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.

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