DIY & Crafts

Do it yourself today

DIY & Crafts

<p><b>Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes  </b></p><p><b>Ingredients:</b></p><ul><li>4 sweet potatoes</li><li>2 cups red, seedless grapes</li><li>1 teaspoon grapeseed oil (or another high heat oil)</li><li>1/4 teaspoon salt</li><li>1/4 teaspoon pepper</li><li>4 ounces goat cheese</li><li>2 tablespoons honey + additional for drizzling</li><li>pinch of cinnamon and nutmeg</li></ul><p><b>Instruction:</b></p><b>See full instructions on : <a href=www.howsweeteats.com" tile="

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes

Ingredients:

  • 4 sweet potatoes
  • 2 cups red, seedless grapes
  • 1 teaspoon grapeseed oil (or another high heat oil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces goat cheese
  • 2 tablespoons honey + additional for drizzling
  • pinch of cinnamon and nutmeg

Instruction:

See full instructions on : www.howsweeteats.com" />

DIY & Crafts

<b>Rainbow Sherbet Roll  </b><br/>  <b>Ingredients:</b><br/><ul><li>1 package Betty Crocker white angel food cake mix</li><li>1 1/4 cups cold water</li><li>Powdered sugar</li><li>1 1/2 cups raspberry sherbet, softened</li><li>1 1/2 cups orange sherbet, softened</li><li>1 1/2 cups lime sherbet, softened</li></ul><b>Ingredients:</b><br/><p><br/>1.Preheat oven to 350ºF. Line 15 1/2×10 1/2×1-inch jelly roll pan with waxed paper.<br/>2.Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.<br/>3.Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.<br/>4.Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18×12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.</p>

DIY & Crafts

<b>Leftover Halloween Candy Cookie Dough  </b><br/>  <b>Ingredients:</b><br/><ul><li>1 cup (2 sticks) unsalted butter, softened</li><li>1 cup granulated sugar</li><li>1 cup brown sugar</li><li>2 large eggs</li><li>1 teaspoon vanilla</li><li>2-1/2 cups Gold Medal all-purpose flour</li><li>1 teaspoon baking soda</li><li>1/2 teaspoon salt</li><li>25 broken bite-sized candy bars, divided</li><li>1 cup candy pieces, divided (candy corn, chocolate covered candies, etc.)</li></ul><b>Instruction:</b><br/><b>See full instructions on : <a href=blog.goldmedalflour.com" tile="Leftover Halloween Candy Cookie Dough
Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2-1/2 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 25 broken bite-sized candy bars, divided
  • 1 cup candy pieces, divided (candy corn, chocolate covered candies, etc.)
Instruction:
See full instructions on : blog.goldmedalflour.com" />

DIY & Crafts

<b>Crock Pot Berry Cobbler  </b><br/><b>Ingredients:</b><br/><ul><li>1 C flour</li><li>3 T sugar</li><li>1 t baking powder</li><li>1/4 t cinnamon</li><li>1 egg</li><li>1/4 C milk (I used 1%)</li><li>2 T canola oil</li><li>4 C mixed berries (I used frozen)</li><li>1 C sugar</li><li>1/4 C flour</li><li>1/8 t salt</li></ul><b>Instruction:</b><br/><b>See full instructions on : <a href=jamiecooksitup.net" tile="Crock Pot Berry Cobbler
Ingredients:
  • 1 C flour
  • 3 T sugar
  • 1 t baking powder
  • 1/4 t cinnamon
  • 1 egg
  • 1/4 C milk (I used 1%)
  • 2 T canola oil
  • 4 C mixed berries (I used frozen)
  • 1 C sugar
  • 1/4 C flour
  • 1/8 t salt
Instruction:
See full instructions on : jamiecooksitup.net" />

DIY & Crafts

<b>Oreo Peanut Butter Swirl White Chocolate Fudge  </b><br/><b>Ingredients:</b><br/><ul><li>8 ounce can sweetened condensed milk</li><li>10 ounce bag white chocolate chips</li><li>1 cup mini marshmallows</li><li>12 Oreos, crushed</li><li>1/4 cup creamy peanut butter, melted</li><li>5 Oreos, crushed for top of fudge</li></ul><b>Instruction:</b><br/><b>See full instructions on : <a href=picky-palate.com" tile="Oreo Peanut Butter Swirl White Chocolate Fudge
Ingredients:
  • 8 ounce can sweetened condensed milk
  • 10 ounce bag white chocolate chips
  • 1 cup mini marshmallows
  • 12 Oreos, crushed
  • 1/4 cup creamy peanut butter, melted
  • 5 Oreos, crushed for top of fudge
Instruction:
See full instructions on : picky-palate.com" />

DIY & Crafts

<b>Lemon Jam Thumbprint Cookies  </b><br/><b>Ingredients:</b><br/><ul><li>2 sticks butter</li><li>2/3 cup sugar</li><li>½ tsp salt</li><li>2 ¼ cup all-purpose flour</li><li>2 tbsp lemon zest, grated</li><li>1/3 cup lemon jam</li><li>2 tbsp sprinkles</li></ul><b>Instruction:</b><br/><b>See full instructions on : <a href=www.giverecipe.com" tile="Lemon Jam Thumbprint Cookies
Ingredients:
  • 2 sticks butter
  • 2/3 cup sugar
  • ½ tsp salt
  • 2 ¼ cup all-purpose flour
  • 2 tbsp lemon zest, grated
  • 1/3 cup lemon jam
  • 2 tbsp sprinkles
Instruction:
See full instructions on : www.giverecipe.com" />

DIY & Crafts

DIY Paper Folded Smartphone Stand

DIY & Crafts

DIY Ribbon and Lace Candy Bouquet

DIY & Crafts

<p><b>Toffee S’mores  </b></p>  <div><br /><b>Ingredients</b><br /><br /><ul><li>3/4 cup of unsalted butter</li><li>3/4 cup brown sugar</li><li>1 cup of dark chocolate chips</li><li>4 cups worth of mini marshmallows</li></ul><br /><b>Instruction</b><br /><b>See full instructions on : <a href=paperyandcakery.com
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Toffee S’mores


Ingredients

  • 3/4 cup of unsalted butter
  • 3/4 cup brown sugar
  • 1 cup of dark chocolate chips
  • 4 cups worth of mini marshmallows

Instruction
See full instructions on : paperyandcakery.com
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DIY & Crafts

<p><b>Coconut Crusted Stuffed French Toast  </b></p><p><b>Ingredients:</b></p><ul><li>6 1-inch thick slices of French Bread</li><li>2 large eggs</li><li>1/2 tsp vanilla</li><li>1 tbs cream of coconut</li><li>1 tsp sugar</li><li>4 oz cream cheese, softened</li><li>1 tbs cream of coconut</li><li>1 1/2 cup of coconut flakes</li><li>1 tbs vegetable oil for cooking</li></ul><p><b>Instructions:</b></p><ol><li>Preheat a saute pan on medium heat.</li><li>Slice the French bread slices in the middle but not all the way through. </li><li>In a small bowl, mix cream cheese and 1 tbs of cream of coconut until well combined. </li><li>Place coconut flakes in another shallow, wide bowl.</li><li>In a shallow, wide bowl, whisk eggs, 1 tbs of cream of coconut, vanilla and sugar until smooth.</li><li>Spread the cream cheese mixture in the middle of the bread slices. </li><li>Dip the bread in egg mixture and then into coconut flakes. Press the flakes lightly. </li><li>Cook the French toast on medium heat for about 3-5 minutes on each side. (If the coconut is toasting too fast, you may need to lower the heat a little bit.)</li></ol>

DIY & Crafts

<p><strong>Christmas Truffles  </strong></p><p><strong>Ingredients:</strong></p><ul><li>¾ cup heaving whipping cream</li><li>1 Tbsp butter</li><li>½ tsp vanilla</li><li>6 Hershey’s milk chocolate candy bars (broken)</li><li>6 oz Ghiradelli semi-sweet chocolate chips</li><li>1 cup processed almonds</li><li>Tins and flare (optional)</li></ul><p><strong>Instructions:</strong></p><ol><li>In a medium saucepan constantly stir cream and butter over medium high heat.</li><li>Let simmer for 2 mins then take off of burner.</li><li>Add vanilla, candy bars, and semisweet chocolate and stir until smooth.</li><li>Place plastic wrap on top of chocolate’s surface and refrigerate 4 hours or over night.</li><li>When chocolate has hardened roll by the teaspoon into small balls and roll into processed almonds.</li><li>Place in small paper cups if desired.</li></ol><p>source:<a href=http://comfyinthekitchen.com/2012/12/beautiful-christmas-truffles-easy/

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Christmas Truffles

Ingredients:

  • ¾ cup heaving whipping cream
  • 1 Tbsp butter
  • ½ tsp vanilla
  • 6 Hershey’s milk chocolate candy bars (broken)
  • 6 oz Ghiradelli semi-sweet chocolate chips
  • 1 cup processed almonds
  • Tins and flare (optional)

Instructions:

  1. In a medium saucepan constantly stir cream and butter over medium high heat.
  2. Let simmer for 2 mins then take off of burner.
  3. Add vanilla, candy bars, and semisweet chocolate and stir until smooth.
  4. Place plastic wrap on top of chocolate’s surface and refrigerate 4 hours or over night.
  5. When chocolate has hardened roll by the teaspoon into small balls and roll into processed almonds.
  6. Place in small paper cups if desired.

source:http://comfyinthekitchen.com/2012/12/beautiful-christmas-truffles-easy/

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