Black Eyed Susans
Sunday, August 28, 2011
Black Eyed Susans
Monday, August 15, 2011
(since crayons are on sale for 40 cents a box at Walmart, the smaller boxes were more economical)
1-8 inch embroidery hoop
1-10 inch embroidery hoop
ribbon of your choice
hot glue gun and glue
1. Line up the smaller hoop inside the larger hoop on a flat work surface.
2. Lay all crayons on the hoop in the desired color order. This helps with placement when you begin to glue them all down.
3. Glue down each crayon. I made sure they were all facing the same way, but that isn't that important unless you are a crazy crafter like me.
4. Thread a piece of ribbon through the top hoop, between the crayons, to use as a hanger.
5. Create a bow and tie it or hot glue it to the wreath.
Here's the pavillion decked out in the American West theme decor.
Friday, August 12, 2011
Here's one of the first skewers we made...
...and here it is wrapped in a cello bag.
Thursday, August 11, 2011
Monday, August 8, 2011
Saturday, August 6, 2011
|This picture slideshow created with Smilebox|
We visited the busy city of Pittsburgh for 2 days. We had a great time at the Pirates game, despite their loss, and at the Carnegie Science Center. It was a trip filled with firsts...Miss M's first Pirates Game, her first trip to the Science Center and a first memorable night in a hotel room. She was quite fascinated with the hotel room. It was so fun to watch her discover things in the room! It was also our first trip to the Science Center as a family. We visited the Science Center, the USS Requin (a submarine), and the Planetarium as well as saw the IMAX movie, Tornado Alley. If we lived closer to Pittsburgh, I would buy a yearly membership to the Science Center. It would be a great place to take the kids year round because there is so much to do and see. We were wiped out by the end of our two day trip, but look forward to returning to the city again for some more adventures!
Thanks for stopping by!
~peace and blessings~
Tuesday, August 2, 2011
I made these Gobs today to use up some zucchini in a new way. The recipe is from Tasty Kitchen. They taste really great and rich! The only adjustment I will make in the future is to use only about an 1/8 cup of batter for each half. My cakes spread and were huge using the 1/4 cup measurement.
FOR THE CAKES:
2 cups Coarsely Grated Zucchini
2-½ cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
½ teaspoons Salt
¾ cups Buttermilk
1 teaspoon Vanilla Extract
1 stick Unsalted Butter, Softened
1 cup Light Brown Sugar
1 whole Egg
FOR THE FILLING:
8 ounces, weight Cream Cheese
½ sticks Unsalted Butter
1-½ cup Confectioner's Sugar
1 teaspoon Pure Vanilla Extract
½ teaspoons Rum
¼ teaspoons Salt
Preheat oven to 350°F with racks in upper and lower thirds. Butter 2 large baking sheets.
Squeeze handfuls of zucchini that have been wrapped in a kitchen towel in order to remove moisture. Set aside.
Whisk together flour, baking soda, spices, and salt until combined. Set aside.
Whisk together buttermilk and vanilla in a small bowl. Set aside.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini just until incorporated.
Spoon 1/4-cup mounds of batter 2 inches apart onto the prepared baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.
Beat together cream cheese, butter, confectioners sugar, vanilla, rum and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.
Spread a rounded 2 Tablespoons of filling on the flat sides of half of the cakes and top with remaining cakes.
~blessings and peace~