Anthropologie- Inspired Cake Platter and Cupcake Tower

Earlier this month we decided to throw a little birthday party for our sister Cara's 19th birthday.  We made a lovely dinner and scrumptious death- by- chocolate cake and cupcakes.  In order to be able to adequately display and serve our desserts, we made a thrift store run the night before and following the trend from all over blog land, made stands out of mismatched kitchenware.
Marissa found awesome fiestaware in complementary colors for her cupcake tower, and I stuck with white for several stand- alone, stackable pieces.
We simply adhered the cups to the plates with epoxy, and let it dry overnight with books on top as weights.
Here is the cupcake stand, made of plates and mug- style cups:

This is the cake platter.  I used quite a large dinner plate and a vase for this stand, and the other ones are all cups and saucers.

After the party was over, I didn't want to have to find a place in my already packed kitchen to store several different platters (imagine my husband's raised eyebrows when he asked where I was going to put it), so I stacked them and made it part of the permanent decor, as a fruit stand.

I love the variety of the colors on the white background.  I put almonds around the tiny saucer (too small to fit fruit) but if I were using it for a specific meal or event, I might put berries or something on it too, or even cut fruit.  It is very versatile, since it can be stacked or the pieces can be used separately, depending on my needs.  So useful, and so lovely!  And all for less than $5 (no raised eyebrows about that)!

A quick note about gluing the pieces together: We used E6000 glue, which is nice because it doesn't stick to your fingers, and it is flexible, allowing you to position the pieces a little bit once you put them together.  The best way to get a really strong hold with the glue is to put some on both pieces you are about to glue together, then let them sit, separately, for several minutes while the glue cures a bit.  Then, very carefully, position them together the way you want them (it helps to figure this out beforehand and mark the placement), press firmly, and even use something heavy like a book to sit on top overnight.  If any little bits of glue are showing after that, you can carefully rub it off (it is kind of rubbery).  Then for washing, just do it carefully by hand with hot soapy water. 

Napkin Folding: Dressing Up the Holiday Table

Centerpieces are great for adding a festive touch to your holiday table, but why not try some fun napkin folds as a way to make each guest feel like their place setting is extra special?

Here are two really simple napkin folds for you to try, the Fleur-de-Lis, and the Silver Buffet:

Fleur-de-Lis

For this one, begin with your square napkin unfolded (press it for a really polished look).

Fold the bottom corner up to meet the top corner to form a triangle.

Then bring the two side corners up to the top corner so that you have a square again.

Bring the bottom corner up part way so that there is an inch or so of space between it and the top corner.

Then fold the bottom corner down so there is a little triangular tab hanging down.

Tuck the side flaps towards the back.

And pull the "rabbit ears" at the top down and to the side, and you have your fleur de lis (I think it could also pass as an ear of corn on your thanksgiving tablescape).

Silver Buffet

This one is very simple, and creates a nice pocket to put the silverware in.  Start with your square napkin unfolded.

Fold in half from the bottom two corners up to the top two corners to form a rectangle (hot dog style!).

Fold in half again to form a square (hamburger style!) and rotate it so that the open corners are pointing up.

Roll the top two corners down to the halfway point.

Then just tuck the two side corners behind the whole thing, and you have your silver buffet pouch.

Slide a set of silverware in, and place it on top of the plate, next to it, or in true buffet fashion, in the center of the table.

Ready for some more tricky folds?  Check out these websites:
Napkin Folding Secrets
Robbie's Kitchen

Happy Folding!

Amazingly simple and De-licious Pumpkin cookies

In light of our Thanksgiving-themed week, I thought I would share a delicious pumpkin recipe that we make regularly this time of year.
These cookies have been a favorite in our house for the past couple of years. This Fall, they have been the #1 cookie of choice, probably because they are soo stinkin' easy to make, and taste so wonderfully good! Here is my recipe:


Pumpkin Chocolate Chip Cookies

1 can pumpkin puree (29 oz size)
2 boxes yellow cake mix (or spice cake mix, depending on your preference)
1/4 c. water
2 1/2 c. semi-sweet chocolate chips

Preheat oven to 350*. Mix pumpkin, cake mix, and water together with a hand mixer until well mixed. Stir in chocolate chips. Drop by tablespoons onto a cookie sheet, and bake for 10-14 minutes (based on how hot your oven really gets). Poke with a toothpick, if it comes out clean, they are done! Let cool on a cooling rack.

Yield: about 5 1/2 dozen cookies (makes a LOT!)






Friends, it doesn't get easier than this! It literally takes about 5 minutes or less to mix these yummies up and get them baking in the oven!


Here are some other pumpkin - themed recipes I want to try this week:
Pumpkin Cheese Cake (Martha Stewart)
Pumpkin Cream Pie (Pioneer Woman)

yum...my mouth is watering just thinking about it!


What pumpkin desserts are you planning on making this week? Share your ideas in the comments!

Thanksgiving Crescent Rolls

I could have titled this post "The Best Rolls. Ever."  -and it would have been true.  My childhood memories of Thanksgiving dinners at my Grandparents' house always include hovering with my cousins over the napkin- covered baskets full of steaming, homemade, mouth- watering rolls.  True, we loved just about everything put on the table for the Thanksgiving feast... but oh, the rolls!  We could have stuffed ourselves just on those beauties alone.  After I got married, my husband and I begged my Aunt Susan for the recipe, and she so kindly shared it with me.  I have made these rolls so many times now, and they taste just like I remember.  (I think what makes them so delicious is the butter... there is a lot.  Don't say I didn't warn you!)  I almost feel like I am sharing a secret family recipe, but I think great food is meant to be shared, and I hope you will enjoy these rolls as much as I do!

Thanksgiving Crescent Rolls

Yield: 48 rolls

1 c. + 2 Tbsp. butter
2 c. water, divided
2 rounded Tbsp. yeast
3/4 c. sugar
2 eggs
5-6 c. flour
1 tsp. salt
1 tsp. baking powder

Melt 1 cup butter in 1 cup of boiling water.  Add 1 cup of cold water and when warm to the touch add the yeast and sugar.  Allow to sit 10-15 minutes or so until bubbly (this is called "proofing the yeast", which ensures that the yeast is active and gives flavor to the rolls).  Then add 2 eggs, mixing well (do this in a large bowl, or your stand mixer bowl).  If you have the time, sifting the flour first will help make the rolls even more light and fluffy.  Add 5-6 cups of flour, adding the salt and baking powder between the 4th and 5th cups of flour.  For me, 6+ cups of flour is what it takes.  Mix well.  The dough should still be soft and sticky.  Let rise double in bowl while covered with a clean, non- fuzzy dishtowel (about 2 hours).  You can speed up the process a bit by placing the bowl in a warm area, e.g. preheating the oven for about 3 minutes, then turning the heat completely off, and placing the dough in the oven to rise.  Punch the dough down and divide into thirds.  Roll each dough ball into a circle (about 14 inches in diameter) and cut into 16 wedges with a knife or pizza cutter.  Roll each wedge up from the fat end towards the middle of the circle.  Set on cookie sheets, cover with dishtowel, and let rise again, 1- 1 1/2 hours (or you may freeze the dough at this point).  Optional: Melt the remaining butter and use a pastry brush to top each roll with a little butter.  Bake rolls at 400* F for 9-10 minutes.
Variations: Use this dough to make orange rolls or cinnamon rolls by adding 2 tsp. vanilla extract with the eggs.  Roll the dough into 2 rectangles, butter the dough and sprinkle with (a lot of) sugar & orange peel, or brown sugar and cinnamon.  Roll the dough into a log shape and use a piece of long thread or dental floss to cut the dough in 1 inch intervals by sliding the floss under the log, then crisscrossing the ends and pulling tight, all the way through the dough.  Arrange circle slices on baking sheet, let rise, and bake as directed above.
Enjoy!
My additions in italics.

I look forward to baking these rolls next week.  They are definitely one of my favorite parts of the meal (foodwise of course).  I can hardly wait!  I would love to know if you try them out, and I will do my best to answer any questions you may have (with the understanding of course that I am no culinary master)- just leave a comment or shoot me an email.

What is your favorite part of Thanksgiving dinner?

Binky Clips

I made a few binky clips in a hurry this week because my son's store- bought binky clip broke and we currently only have one pacifier that he likes (what am I thinking?! I need to run to the store a get a spare in case- heaven forbid- I can't find it at bedtime...) and we just can't have his binky floating around unattached.  I used what I had, which was ribbon, suspender clips, snaps, and velcro.

For a regular binky clip, just start with a ribbon that is 11"- 13" and that should be plenty for the length and the loops for the clip and the snap/ velcro where you attach the binky.  Much shorter than that, and it won't be long enough to clip on and reach to baby's mouth, and much longer than that could potentially be a safety hazard.  The exception is if you want to make a ruffled or pleated one like the one below, you will need quite a bit more ribbon to make the knife pleats.  I just pinned the pleats as I made them until it was about the right length, then I sewed the white ribbon directly on top of it.

If you feel like you would benefit from a tutorial with more details on how to make binky clips, try this one over at Little Birdie Secrets.

Asian- Inspired One- Dish Meal

We cook a lot of Asian food around here. The whole family loves it. It is delicious and nutritious (I cook in a wok using little oil, no deep frying around here... well, most of the time). We love Japanese Golden Curry and Yaki Soba, and Korean Chap Jae and Mandu (pot stickers), Lao Egg Rolls, Chinese Stir Fry and Fried Rice, just to name a few of our favorites. We end up with quite a few leftover ingredients in the fridge, so from time to time I make a throw- it- all- together kind of a meal using the extra ingredients from other dishes. I love it because not only is it delicious, but it is packed with vegetables, so it helps us get closer to our 5 veggies a day. This is not a recipe that needs to be followed exactly. If you don't have something, omit it. If you have something you would like to try, add it in, by all means. Taste it when it is done cooking to see if you like the flavor, and decide if you want to add more of anything. This kind of dish is very flexible; pretty much all the ingredients are optional.  Here is the approximate recipe I came up with:

Asian- Inspired One-Dish Meal
Serves ~4
Prep time ~ 10 min
Cook Time~ 15 min

1 tablespoon olive oil
1/2 white or yellow onion, chopped
2 carrots, julienned
1/2 lb. lean ground pork (I have also used ground turkey and chicken)
2 tsp. minced garlic
1/2 chopped green bell pepper
1 small bundle rice stick noodles
3 tablespoons water
2-3 tablespoons terriyaki sauce, soy sauce, or a combination
1/4 tsp. ground ginger
1/2 tsp. ground red pepper
1 cup broccoli florets
1 cup sugar snap peas
1-2 cups shredded green cabbage
salt and pepper to taste

In a wok or large frying pan, heat the oil on med/high heat and begin cooking onions and carrots. Meanwhile, put the rice stick noodles in a bowl of hot tap water to soften. Let them soak for about 5 minutes, then drain and cut the noodles into smaller strands, about 4 inches long. Add the ground pork, bell pepper, and minced garlic to the pan and mix well. Let it cook for 5 minutes then turn the heat down to medium heat. Add the softened rice stick noodles, the water, sauces, and any spices that sound good to you. Cook for 5 minutes and add in the rest of the veggies- your broccoli, peas, and cabbage. Cook until the green veggies turn bright green and are tender but not mushy.
Serve and smile because you only have to wash one pan, and one dish and utensil per person!

Crocheted Baby Blanket

A few years ago, I started a tradition of crocheting baby blankets for the new babies in the family, starting with my youngest sister...(wow that was 12 years ago). When I found out Rochelle was pregnant a couple years ago, I decided to make this blanket for her baby-to-be. I made this blanket from a pattern that was included with the yarn I bought, for it. I don't remember the brand of yarn it was...it was a big 1 pound skein of baby yarn, and I got it at JoAnn Fabrics, and I am pretty sure it is still sold there if you are interested in making it.

This is my precious nephew as a newborn, wrapped in the blanket I made for him:





Here is the second blanket I did for my second nephew last April - I liked the way this one turned out a little better - it was bigger, and I think the stitches look better.





Here are some other crocheting projects I want to try:

Baby Nest and beanie
Frog baby hat (this could be cute - the eyes could be bear ears or monkey ears)

Do you know of any other good "crochet for baby" patterns that would make good gifts? I would love it if you shared your ideas and links!