Floral Beauties

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Chocolate Banana Bread Truffles


INGREDIENTS
  • 1 loaf banana bread (see note)
  • 6 oz. cream cheese, softened to room temperature
  • 10oz (300g) milk chocolate broken into 1 oz pieces (set aside 1 oz. for topping)
INSTRUCTIONS
  1. Using a bread knife, cut off the outer edges of the banana bread and discard. (Just cut thin slivers off the sides that baked against the loaf pan - the dark crust is difficult to break apart.)
  2. Using your fingers or a fork, crumble the banana bread into very small pieces in a medium mixing bowl. Add cream cheese to the bowl and, using a fork, mash the banana bread crumbs and cream cheese into a creamy, uniform consistency.
  3. Using your hands, roll the banana bread/cream cheese mixture into even balls 1-2 inches in diameter. (This should produce about 60 balls, but there is no need to be precise here - make them larger or smaller if you prefer.) Place the balls on a wax-paper-lined baking sheet and refrigerate for at least 30 minutes, but as long as overnight.
  4. Melt 7 ounces of the chocolate in a double-boiler or in the microwave (stopping every 10 seconds to stir the chocolate so that it does not overheat and dry out). Roughly chop 2 ounces of the remaining chocolate into small pieces. Add the chopped chocolate to the melted chocolate and stir well to combine. The chopped chocolate should melt and it should all become shiny and smooth. (If it doesn't all melt, heat it just a bit longer until it does.)
  5. Dip the chilled banana bread balls in the melted chocolate and gently transfer the balls between two forks to allow excess chocolate to drip back into the bowl. Return the chocolate-dipped balls to the wax paper. Using the 1 oz. of reserved chocolate gently grate a few shavings over each truffle before the chocolate hardens.
  6. Allow the truffles to cool at room temperature until firm. Refrigerate up to 3 days.
Source

Holly Jolly Jelly Shots


Ingredients:
  • 1 3-ounce box cherry gelatin dessert
  • 1 3-ounce box lime gelatin dessert
  • 3 packets unflavored gelatin
  • 1 14-ounce can sweetened condensed milk
  • 1 1/2 cups vanilla vodka
  • 36 dollops whipped cream (for garnish)
  • 36 mint leaves (for garnish)
  • 72 small red candies (or 36 if using just one for garnish)
DIRECTIONS
  1. Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
  2. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
  3. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
  4. Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
  5. When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
  6. Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.
Source

Christmas Ideas


Make your home smell like Christmas with this recipe for cinnamon spice simmer.


Christmas Tree Pine Cones in Plaster  


Wrap small boxes and use them as ornaments! 


Sweater-Stockings 


Christmas version of a RootBeer Float...Peppermint ice cream and hot cocoa. This may be a new Christmas tradition.. 


What You Need
  • 14-ounce can regular coconut milk
  • 14-ounce can light coconut milk
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons peppermint extract
  • 3 tablespoons cocoa powder
  • 2 tablespoons honey
  • ¼ cup water
  • ¼ teaspoon cinnamon
  • 2 cups soy milk (or milk)
  • Several peppermint candies, for garnish
What To Do
  1. A few hours prior to serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla extract, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). When complete, freeze the ice cream for 2 to 3 hours to obtain a hard texture.
  2. Immediately prior to serving, in glass 2-cup measuring cup, place 3 tablespoons cocoa powder, 2 tablespoons honey, ¼ cup warm water and ¼ teaspoon cinnamon. Microwave for about 20 seconds to heat briefly, then whisk or stir together until combined.
  3. Add a bit of the soy milk and whisk it in to temper the mixture. Once it is incorporated, add the remainder of the 2 cups of milk.
  4. Microwave for 2½ to 3 minutes until hot, or for the stovetop method, heat the mixture over medium heat until hot, taking care that it does not boil.
  5. To serve, crush the peppermint candies. Place a scoop or two of ice cream in a bowl or glass, then sprinkle with peppermint candies. At the table, pour hot chocolate over the ice cream.
Source

Crochet for beginners


Crochet for Beginners: How to Read Crochet Patterns will help you with beginner crochet difficulties! Learn all of the crochet abbreviations with this helpful chart.




How to Crochet a Hat for Beginner: 12 Steps (with Pictures) Single Crochet Stitching 

Simple Scarf Crochet Pattern 



Crochet Beginner 1 Hour Cowl
 
 

Pistachio Cake with Cherry Icing


Ingredients:
  • 1 box Betty Crocker pound cake mix
  • 1 (3.4 oz) package pistachio flavored instant pudding mix
  • 2/3 cup water
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/2 teaspoon almond extractgreen food coloring
  • 2 cups powdered sugar
  • 3 tablespoons maraschino cherry juice
  • 2 to 3 tablespoons milk
  • 2 tablespoons butter, meltedpowdered sugar, for dusting (optional)
DIRECTIONS
  1. Heat oven to 350 degrees F. Grease a 12-cup bundt pan with shortening, then lightly flour. Set aside.
  2. In a large bowl or bowl of a stand mixer, beat cake mix, pudding mix, water, butter, eggs, almond extract and about 8 drops green food coloring on low speed 30 seconds. Increase speed to medium and beat 2 minutes.
  3. Pour batter into prepared bundt pan (batter will be very thick). Spread batter evenly. Bake 38 to 43 minutes or until a toothpick inserted in the center comes out clean. Cool cake 10 minutes in pan, then remove and cool completely on a cooling rack.
  4. Meanwhile, make the glaze: In a medium bowl, stir together powdered sugar, cherry juice, milk and butter until a glaze forms (add more milk or powdered sugar as needed to achieve proper consistency). Pour glaze evenly over fully cooled cake. Let sit a few minutes to harden.
  5. Dust cake with more powdered sugar, if desired. Slice and serve.
Source

Deep Dish Pizza Cups


Ingredients:
  • 1 tube Pillsbury Simply French Bread
  • 1 1/4 cup Muir Glen Crushed Tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon chili powder
  • 1 tablespoon Italian Seasoning
  • 1 cup precooked sausage crumbles
  • 2 tablespoons bacon bits
  • 1 1/2 cups Italian cheese, grated
  • 8 slices pepperoni
DIRECTIONS
  1. Open the Pillsbury Simply French Bread and gently unroll it until flat. Cut into 8 even squares.
  2. Press the squares of bread dough into each of 8 muffin tins, which have been lightly sprayed with nonstick cooking spray.
  3. In a small bowl, stir together the Muir Glen crushed tomatoes, garlic powder, onion salt, chili powder, and Italian Seasoning. Spoon evenly into each of the dough cups.
  4. Sprinkle the sausage crumbles and bacon bits over the sauce in each cup. Top with cheese. Add a single pepperoni slice on top.
  5. Bake in an oven preheated to 400 degrees for 15-18 minutes, or until the edges of the bread cups are golden brown and the cheese is bubbly.
  6. Eat and enjoy!
Source

Craft Projects


Great present idea.


Picture Frame Luminaries



Impressive & Inexpensive DIY tile coasters 

Instructions: http://coconutxoxo.blogspot.com/2012/12/impressive-inexpensive-tile-coasters.html

Rice Shoulder Heating Pad

 

Love this sweet and thoughtful gift for a loved one. Give them words of encouragement for every occasion! 


Only Crochet!


Learn how to crochet an i-Cord and make this cool necklace.


Roadway Crochet Throw - what a cute gift idea! A blanket that doubles as a toy!


Crocheted Reindeer, based on "Frozen's" Sven



Baby Hat Free Crochet Pattern with snowflake 


 FREE Crochet Leaf Pattern

5 Things To Try This Weekend!


DIY Pistachios Shell Flower


Diy Craft Projects Rustic Rock Vase  


DIY Charging Station - the perfect spot to keep all your electronics charging! 


Make beautiful frames with Vintage Decor Paint and Wax  



Candy-Land Christmas Theme Tree


Crochet blanket pattern


Seafarer's Blanket (Crochet) FREE pattern


Whoo’s My Cutie Blanket - free crochet pattern... how adorable is this?? 



Neutral Chevron Crochet Blanket Pattern


Sea Spray Granny Baby Blanket


Baby Girl Chevron Blanket Knitting Pattern  

Bacon Cheeseburger Bombs



Ingredients
  • 1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits
  • 1lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
  • 1block (8 oz) Cheddar cheese, cut into 16 cubes
  • 16slices bacon
  • Long toothpicks or skewers
  • Canola oil for frying
Instructions:
  1. Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
  2. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
  3. For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired.
  4. For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired. 
Source

Christmas Recipes


Christmas Swirl Sugar Cookies


Ingredients
  • 2 sticks butter, softened
  • 1 & ½ cups powdered sugar
  • 1 egg
  • 2-3 tsp extract (I use a mixture of butter emulsion and vanilla, but you could use almond, too!)
  • 2 & ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • No-Taste Red and Kelly Green Wilton gel food coloring
  • Christmas sprinkles, if desired
Instructions
  1. Preheat oven to 400 degrees F. Line two cookie sheets with silicone liners or mist lightly with cooking spray and set aside. Meanwhile, in a medium bowl, sift together the flour, baking powder + salt.
  2. Cream together the butter and powdered sugar until blended. While it's blending, crack your egg in a small bowl and beat it gently with your extracts of choice to combine. Add the egg/flavoring mixture and beat to incorporate.
  3. Gradually add the flour mixture until a soft dough forms. When most of the dough sticks to the paddle of your mixer, it should be ready. Also, SugarBelle says when she gently presses her finger to the dough, it yields rather than sticks.
  4. Turn your dough onto a flat, clean work space very lightly dusted with flour. Separate the dough into two even balls and make a nice dent in the middle of each. Take a butter knife and scrape some food coloring out from each bottle, then wipe the coloring into the dough ball dent (one color per ball).
  5. Now, here's the cool trick: start folding the dough in and around the colored dent in the middle. When you work the dough outside--->in, it will decrease the likelihood you'll get dye on your fingers :) once you've achieved the color you like, you're ready to make cookies!
  6. Take a small Tablespoon-sized ball of dough from each color and press the dough balls together to form one big ball. Gently roll out the two-toned dough ball into a long snake shape. Starting from one end, roll up cinnamon roll-style until you have a swirly cookie. Roll the edges of the cookie in sprinkles, if desired.
  7. Bake the cookies for 7-8 minutes, rotating pans halfway through baking time. Do not overbake them! Allow to cool on the cookie sheets about 5 minutes before transferring to wire racks to cool completely. I've found this recipe easily makes two dozen cookies, and they stay quite moist and soft for several days when stored airtight. 
Source


Christmas Tree Krispie Treat


Ingredients
  • 6 cup Rice Krispies Cereal
  • 3 Tablespoon Butter
  • 10.5 oz Marshmallows
  • Green Food Coloring
  • 12 Miniature Reese’s Cups
  • 12 Peppermint Candy
  • 3 oz white chocolate
  • Edible pearls, sprinkles, candies for decoration
Instructions
  1. Line a cookie sheet with parchment paper.
  2. Cut the foam that comes in a waffle cone pack to protect the cones, it will make much easier to shape the trees.
  3. In a large saucepan melt the butter over low heat, then add marshmallows and stir until completely melted.
  4. Stir in green food coloring to make mixture dark green.
  5. Remove from heat and stir in Rice Krispies cereal (stir well until all cereal is well coated).
  6. Grease your hands and form mixture into cone shapes, place trees onto prepared pan and set aside for several hours to firm up well.
  7. Melt white chocolate and transfer to piping bag or zip-lock bag to pipe onto trees.
  8. Pipe melted white chocolate like a garland around each tree.
  9. Place edible pearls, star candies (you can use mini M&M candies, or whatever you have on hand) like ornaments onto the tree using a dots of chocolate as a glue.
  10. Pipe chocolate on top of tree to attach peppermint candy.
  11. Place a Reese’s upside down on pan and pipe chocolate on it and place tree on top.
  12. Allow to set before serving.
Source

Peanut Butter Christmas Trees



 
Ingredients
  • 2 Miniature Reeses Peanut Butter Cups
  • 1 Regular Reeses Peanut Butter Cups
  • 1 Hershey Kiss
  • Melted Chocolate (your choice of color)
Instructions
  1. Unwrap all of your Chocolate
  2. Melt your chocolate according to to package directions (you can melt it right in a zip-top bag and cut the corner off).
  3. Attach (with chocolate) an Upside Down miniature PB cup to an upside down regular size PB cup. Turn another miniature PB cup upside down and attach with more chocolate to the first two cups. Finally, attach a Kiss to the top.
  4. Repeat with as many trees as you plan to make. Allow to set (in the fridge) for a bit (approx 30 minutes). Drizzle with your chocolate around the edges in a pretty pattern and sprinkle with your favorite kind of sprinkles/jimmies/non-pariels
  5. nd layer – upside down miniature PB cup – repeat drizzle & sprinkle
  6. rd layer – chocolate kiss – repeat drizzle & sprinkle
Source


Homemade Raffaello Snowmen
 
 
Ingredients:
  • 15 Raffaello candies (use)
  • A few white candy melts (or white chocolate)
  • 2 sour candy belts, for the scarf and mouth
  • Dried wild blueberries, for the eyes
  • Reese’s mini pieces, for the buttons
  • 5 large and 5 small Reese’s peanut butter cups, for the hats
  • 2-3 Maynards fuzzy peaches (or any other orange gummies), for the noses
  • A toothpick
Instructions: 
 

Garden tips and ideas


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