Wednesday, April 2, 2014
This looks easy--I might try it-how about you? Thought that it would
probably be best to get small sized flip flops (maybe at the Dollar Store?)
Get a flat Styrofoam wreath and cover it w/a solid coordinating ribbon. Hot
glue the flip flops to the wreath, add silk flowers w/hot glue. Then, add
a length of ribbon to hang it with... sounds simple!?
A fun way to gear up for the warmer days ahead! Maybe get you in the mood
for Summer!? :)
Thursday, March 20, 2014
photo & credit
I thought these would be fun for kids. Maybe to celebrate the
first day of Spring? Or for a party?
Make your fav cupcake recipe.
Mound vanilla icing high, and cover in sprinkles. Snip leaves from taffy tape.
Then insert Lollipop! :)
Tuesday, March 18, 2014
I recently learned about a secret ingredient that will produce the most delicious, fluffy, soft chocolate chip cookies ever--CORNSTARCH! Just use cornstarch in your dough. The dough itself ends up looking exactly like ice cream and the texture is out of this world.
Sample recipe--I haven't tried this one....I usually use the one off the back of the Nestle bag and just add the cornstarch.
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cup semi-sweet chocolate chips
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months.
Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake for 1-2 extra minutes (do not thaw).