Princess Crown

'Princess' Genevieve Fey wearing her crown for the first time!

With Princess parties being so popular right now, this little craft can make it a little more personalized and special for your little 'Princess'!

This original idea came from a Pinterest pin which used a fabric doilie, cut in half, and stiffened in a circular shape, followed by spray paint and embellishments.

This simple crown is a take on that, and I can take no credit for any of it! My daughter-in-law, Brenda, was throwing my two granddaughters a combined princess party, (They have birthdays on the 10th & 13th of the same month!) and she needed a crown for her 3 year old. She designed and made the complete crown.

Genevieve Fey loves Anna from Frozen, and to complete her outfit she needed a crown but all the crowns available are usually silver, so Brenda made her this adorable crown using inexpensive and readily available supplies.

Supplies:

3" wide lacy-looking stiff ribbon (We found ours at Joann Craft & it feels like wire)
gold spray paint
embellishments (Buttons, antique jewelry, pearls, etc)

We had many choices, but ended up using what's on the roll...

Here Brenda is trimming off what she doesn't want... shaping it into a 'crown'...  

Since Brenda used the stiff 'lace' there was no need to stiffen it when she was done trimming. After she trimmed it to the shape she wanted, she spray painted it gold.

When dry, she added the embellishments that she felt matched Genevieve's dress. The hot pink and blue 'jewels' were star-shaped sequins that Brenda cut to a 'gem' shape! (Cheap & easy!!)

DONE!!! She just used regular bobby pins to attach it to Genevieve's head.

Vanilla Buttercream Frosting

Quick & easy frosting!

These cupcakes were made for my youngest daughter, Abby's,  bridal shower last summer. I wanted a cream color because I was going to make a 'cake' that looked like her wedding gown! (You  know. The cupcakes assembled on a tray in the shape of a dress?....)

She was going for a semi retro-theme and her wedding dress was a reproduction of my Mother's dress! My parents were married in 1958, and my Mother's dress was made by HER Mother, my Grandmother! It was off-white in color and made of either satin or taffeta with a dotted swiss silk organza overlay!

My parents on their wedding day, July 4, 1958. My father was in the Air Force and was on leave for
the holiday. They're standing on the steps of the courthouse. Unfortunately, this is the
only photo I have of their wedding day and my Mother's dress...

I still owned the dress and Abby was actually considering wearing it, but when we got it out it was falling apart! It fit her perfectly, but the fabric was rotten (it hadn't been 'stored' the way we do with wedding dresses now) and there were stains on the dress!

The dress in 2013...It's a perfect fit, but the fabric is rotten and stained!

A back view...

We considered sending it out to a company that did restorations, but they were out-of-state, which made us very nervous. We came to a decision... I would make the new dress! (YIKES) I was excited and scared at the same time! What if I couldn't do it? Or what if it didn't look right? This WAS her wedding, after all!... In any event, the dress not being totally done at the time of the shower, but all of us anticipating the final outcome, I made this shower 'cake' to slightly resemble the real thing.

This was my first time making anything like this... using a piping bag to frost the cupcakes, and also making
a 'shape' with the cupcakes. I used some of the leftover fabric from the wedding dress I was making
and added it to the yoke area, to mimic the piece on her dress... didn't turn out exactly how I envisioned it! 

Ingredients:

1 cup Crisco

1 Tbls extract (I used vanilla, but you can use other extracts, as well)

6 - 8 Tbls of half & half

Cream the previous three ingredients together. Once these are well blended, add:

1 - 16 oz bag Powdered Sugar

Pinch Salt

I made one recipe per each batch of 18-24 cupcakes.

The finished dress on the wedding day!!... In case you were wondering if I ever finished it!!

Sal & Abby at their 'Ice Cream Social' Wedding Reception....

Strawberry Jam DIY

Delicious Homemade Strawberry Jam!!!

Ingredients:

2 1/2 cups mashed strawberries (wash and remove greens)

4 cups sugar

I box Sure-Jell or Pectin

Instructions are the same as for the Apricot Jam, except no lemon juice is used in this recipe. This batch yields 5 - 8 oz jars.

Here's the link to the step-by-step instructions for the Apricot Jam found here on my blog: http://www.domesticdivaonadime.blogspot.com/2014/06/apricot-jam-diy.html

Apricot Jam DIY

Easy-to-make Homemade Apricot Jam

Ingredients:

This is the brand I use, but there are
many others available.

2 1/2 cups chopped apricots (discard pits, do not peel) This is about 1 3/4 lbs of  fruit
2 Tbsp fresh lemon juice
1 box Sure-Jell or Pectin (see photo, right)
5 1/2 cups sugar
*DON'T FORGET the canning jars, lids and rings. (I used 6 small jars for this recipe and there was a bit left over) Wash jars with hot, soapy water; rinse and dry. Also, if you own a funnel for filling your canning jars, (they do make such things, photo below) wash and dry it at the same time. I used jars that held 8 oz or a half pint.

A funnel for helping get the hot jam into the jars without a huge mess!
Totally worth the money!!

These are the lids & rings I purchased to go with jars I already had..

These are the new jars I purchased, because I had so much fruit this year!
These come with lids and rings...

STEP 1: Place fruit, lemon juice and pectin in large pot. (below)

Cut-up apricots, lemon juice and 1 box of Sure-Jell or Pectin.

Turn heat to high and bring to a boil. I used a high-temp rubber spatula while cooking so that I can clean down the sides easily. Also, start boiling water in a large pot as needed in step 4, just 3-4" deep to start, as the filled jars will raise the water level.

STEP 2: In the few minutes while waiting for the fruit to come to a boil, measure the sugar and set aside.

Measure the sugar and set aside.

Also, place the lids in a small saucepan and cover with boiling water. Set aside until ready to place on filled jars.

STEP 3: Once the fruit comes to a full rolling boil, add the sugar all at once.

Once the fruit comes to a boil, add sugar all at once.

Stir well to incorporate all the sugar, and bring to a full rolling boil once more. Boil for exactly one minute.

Boil for one minute!

Remove from heat.

STEP 4: Ladle quickly into the prepared jars to within 1/8" of the rim.

After ladling hot jam into prepared jars, wipe rims down with a clean, wet cloth.

A close-up of a filled jar with the rim wiped clean.

Place lids and rings on each jar.

Lids straight from the saucepan, placed atop the filled jars.

Add the rings next...

Make sure the rings are tightened before you place the jars
in the large pot of water that you started to boil in STEP 1.

STEP 5: Now it's time to 'process' your jam: If you own a canning pot with wire racks for your jars, place the closed jars onto the rack and lower it into the water. If not, use a large pot and place jars down into the water. The water should cover the jars by at least 1". ( photo below) If more water is needed, boiling water from the kettle may be used.

I just use a large pot to 'process' my jam. Cover with
at least 1" of water and gently boil for 10 minutes.

Bring to a gentle boil. Boil for 10 minutes. Remove from water and place on a towel on the counter.

All done! When cooled, check the tops to make sure they've sealed, as described below...

I usually start hearing my lids 'sealing' at this time. It sounds like a 'pop'. Allow the jars to cool completely. Once cool, check each seal by pushing on the center of each lid. There should be no noise or give. If lid pops back up, it didn't seal properly and refrigeration is necessary.

DIY Toothpaste

Save money & make it at home!!!!

Ingredients:

6 Tbsp baking soda
1 Tbsp vegetable-based glycerin
1 Tbsp hydrogen peroxide
6 drops peppermint
Stevia, to taste (optional)

Mix all ingredients thoroughly and place in an airtight container. 

Enjoy!

Cranberry Orange Cream Cheese Pound Cake

Ingredients

2	sticks (16 tablespoons) unsalted butter, at room temperature
1	8-ounce package cream cheese, at room temperature
1½	cups sugar
	zest of 2 oranges
4	eggs
1½	teaspoons pure vanilla extract
2	cups unbleached all-purpose flour (use bread flour or Better for Bread flour if at high altitude)
1½	teaspoons baking powder
1½	teaspoons salt
2	cups fresh or frozen cranberries, roughly chopped
For the glaze:
¾	cup confectioner’s sugar
1	tablespoon melted butter
	zest of 1 orange
2	tablespoons freshly squeezed orange juice

Directions

1. Preheat oven to 350ºF. Butter and flour two medium size loaf pans, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, cream cheese, and sugar. When mixer is light in color and fluffy, add in zest. With mixer on low, add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. 2. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. Fold in cranberries. Divide batter evenly between the loaf pans. Place on a baking sheet, and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. While still warm, drizzle with orange glaze (recipe follows). Serve warm or at room temperature. For the glaze: Whisk all ingredients together in a small bowl. Add more juice or sugar to achieve desired consistency.

*Recipe courtesy of sophistimom.com

Valentine's Day Shadow Box

My daughter made this for her husband this year for Valentine's Day....so he hasn't received it yet. She showed it to me and I thought it was so clever, I wanted to blog about it. It's inexpensive, quick, VERY personal and it also lasts all year long!!

Items needed:

~ 9x11" Shadow box

~  Scrapbook Paper of your choice

Directions:

(1) After opening shadow box and removing background piece, cut paper to size for the background. Before attaching anything permanently, fool around with the papers and embellishments to make sure you're satisfied with the final product. Decide on the size and color of the paper for the 'I love you because" banner when arranging the other items...just to make sure you love it!! You want to make sure this is the first thing your eye is drawn to when looking at the box.

My daughter used paper that looks like a love letter directly behind the banner (left), and also matted it on the red paper to make it stand out. (Good idea)  The birds (bottom right) were cut from another paper and placed in front of the striped background paper.

If you're planning to add embellishments at the front of the box (like the butterfly, top right, and the card with birds, bottom left) prepare those at this time also, rearranging everything until it looks the way you'd like.

(2) Attach all papers and embellishments. Slide the close-up embellishments between the glass and the inside lip of the frame. (They end up looking as if you slid them into the frame edge, but they are actually inside the glass where they can't be moved.) Close up box.

(3) Using an erasable-on-glass marker (Sharpie was used here. It comes off with Windex), write across the front of the glass the first "I love you because" reason... Of course, as seen in the photo, my daughter wrote "You buy me flowers". (He does buy her flowers all the time...) The beauty of this gift is that it can be erased monthly, weekly or even daily, however often you'd like, and a new 'reason' can be written..."You're a great  Daddy", "You're a hard worker", ""You pick up your own socks!"...or funny stuff that you DO appreciate: "You don't make weird noises when we have company" or "You don't lift up your shirt & scratch your belly in public"....and on and on. Have fun with this one & have a Happy Valentine's Day!!

This picture shows how the 'reason' is written across the front of the glass,
making it possible to change as frequently as desired.

Sweet....

Lip Exfoliation Recipe ~ Get Baby Soft Lips Anytime!!!

My grand-daughter, Katie Rae, with perfectly soft
& kissable lips!

What you'll need:

1 tsp sugar
1 to 1 1/2 tsp honey
1/4 to 1/2 tsp olive oil

STEP 1:  Using a spoon, combine all ingredients in a bowl until you've created a paste.

STEP 2:  Apply to lips in a circular motion, taking about 30 seconds to one minute to apply, to ensure complete exfoliation.

STEP 3: Wipe off excess paste with a paper towel or tissue, then use a warm, wet washcloth to finish cleaning off the rest.

STEP 4: Dry lips. All done!!! Your lips should feel amazingly smooth and free of dry skin!

*Apply a dab or two of the plain olive oil,  just like you'd apply lip balm, so lips feel supple. This can be done anytime your lips feel dry, whether or not you've exfoliated.

For other beauty ideas using Olive Oil, check out this makeup removal idea....

Mom's Potato Salad

Mom's Potato Salad ~ The perfect compliment to any summer meal!

I have fond & oh-so-wonderful memories of my Mom's potato salad! I remember helping her make this many, many times in our hot Southern California kitchen!! (No central air,... just an old swamp cooler that I fear only made us think that it was cooling down the house!) When I got older, I remember eating right after it was mixed up (Dishing ourselves a small bowl) with the warm potatoes and the cool pickles together in my mouth!! OHHH yummy!! I've made this recipe for my own family on many occasions and my oldest daughter and I both sneak our bites right after the mixing is done! In my opinion, it always tastes best at this time!

Ingredients:

1 - 10# bag of potatoes, boiled and peeled
1 dozen eggs, boiled, peeled and diced
1 - 15 oz. can sliced black olives, drained
1 - 2 oz jar diced pimento
1 - 16 oz jar sweet relish
2 cups mayonnaise
1/4 cup prepared mustard
2 Tb granulated or powdered onion
1 tsp granulated or powdered garlic
2 tsp salt

Directions:

(1) Cook your eggs and potatoes:

Peel potatoes and cut into 1" cubes. Boil until a fork easily pierces the cubes, being careful not to overcook as they will become mushy very quickly.

At the same time, hard boil the eggs. (Yolks will be completely cooked as opposed to 'soft-boiled' eggs) Once cooked, drain the hot water from the pan and fill it with cool water, allowing the eggs to set for a few minutes to cool down so they don't burn your fingers while trying to peel them. Once cooled enough to handle, peel and dice.

(2) Assemble everything in one giant bowl:

Once the potatoes and eggs are done, you can start putting everything together. My Mom had a huge Tupperware bowl that was light green in color. (I looked it up online and found a picture of a bowl like the one she used, the color was 'Spring Green'.) She always made her potato salad in this bowl. I can still remember it with its giant flexible lid (not green)... (Shown below)

This bowl was 12" across and appx 5 1/2" deep!!!

Place the 1" cubed potatoes and finely diced eggs in a giant bowl. Add the can of olives, drained. Next dump in the entire contents of each jar of pimento and relish. (You don't even have to start mixing it yet!)

Add the mayo and mustard right on top of everything, and try to sprinkle the onion, garlic and salt evenly over the surface of everything, just to make sure there are no clumps of spices later. (Nobody wants to bite into THAT MUCH flavor!!!!)

(3) Stir!! Stir until everything looks well distributed (mayo & mustard) and the potatoes look well coated. Don't forget to stir up from the bottom several times to get all those uncovered potatoes. Once it's completely mixed, it's time for a taste test. Some may want a bit more flavor. It's never exact since the bag of potatoes aren't always exactly 10 pounds. You may even feel its a bit dry... add more mayo, if you like. My Mom would always pour in some sweet pickle juice. Once she had it completely done, she would smooth the top and sprinkle paprika over the surface. I don't know if this was just an aesthetic thing, or a flavor thing... but she always did it as far back as I can remember.

Enjoy!!

Toffee...the Old-Fashioned Way

My all-time favorite Holiday treat!

My all-time favorite candy is toffee. Or English Toffee, as some call it...or butter-brickle, butter-toffee or Heath, SKOR bar....etc.  There are certainly a lot of names for it but they are generally the same: delicious, buttery goodness!

So many folks love that buttery candy flavor with that perfect crunch to it! I don't blame them. There's nothing NOT to like about it! It's butter & sugar...with chocolate! YES!!!

I remember my first 'toffee' experience. It was with a Heath bar. I think I was 11 or 12 years old. (Mid 1970's) A friend told me I should try it. We were in a little mini-market and we each bought something and took it outside. We sat on the curbside with our feet in the gutter. There were three of us. I remember opening the Heath bar package and sliding out the two pieces of candy. I remember taking my first bite. I remember after it was gone...wishing there was more in there! I fell in love that day & have never strayed!

Fast forward about 10 years. (Mid '80's) I was now married with children, and my husband & I were visiting one of my Aunts in her home. It was somewhere between Thanksgiving & Christmas. She offered us a tray with a variety of homemade goodies...my eyes locked onto the brown candy with a layer of chocolate...could it be my long-lost love? Dare I hope?! She didn't have to offer twice. I snatched a piece of the dark, odd-shaped confection she was calling 'toffee'. I popped it in my mouth. Was I going to be disappointed again? I had tried many so-called 'toffees' over the years, but they were never quite right. Would today be different? It was! It was perfection!...in candy form, of course!

I don't actually remember the next few moments or how I asked, but I remember leaving with that recipe in my hand & I don't think I've ever been more pleased with myself! I can't describe what I felt, but maybe it should have clued me in to the fact that I love candy-making & I love finding candy recipes that satisfy!

Fast forward to the present. It's been over a quarter of a century since I got that recipe from my Aunt and I've been making it ever since! The same recipe, the same way! I make it every Holiday season for my family to enjoy, and have even sold a few boxes here and there. I must say that this was & still is my personal, all-time greatest find and most favorite candy recipe ever! Today I would like to share it with you!

Ingredients:

2 cups butter
2 cups sugar
1 cup Semi-sweet chocolate morsels
1 cup crushed almonds, raw/unsalted

STEP 1: Combine butter & sugar in heavy saucepan, on medium heat.

STEP 2: Allow butter to melt, whisking occasionally.

STEP 3: Once the butter finishes melting, whisk completely,
fully incorporating the  butter & sugar, without the buttery separation
 as seen in the previous photo of step 2.

The toffee will start out pale in color and continue to darken as it reaches the proper temperature.

....and darker still. Notice the little pockets of super dark
brown spots? They almost look like syrup? It's getting closer!

Finally done!

I check my toffee using an old-fashioned method. I use a cup of cold water, and drop some of the hot liquid into it. I fish it out with a fork and immediately taste it. If it's soft, it's going to be soft after it's poured and has set. If it's chewy, it will be chewy when it's poured and has set. If it's brittle and crunchy, it will be brittle and crunchy when it's poured and has set. So you get the picture, right? The cold water will instantly set your sample dripping of candy, making it possible for you to know exactly whether or not it's ready to turn off the heat and pour it into your pan! I love this method, and have used it exclusively for my candy testing. Of course, you can use a candy thermometer if you like. (300* -310*)

STEP 4: I prepared a large cookie sheet ahead by coating it with butter,
so the candy doesn't stick. I quickly pour the hot candy into the pan,
going back and forth as I pour, in order to spread the candy out
before it sets. I scrape the pan with a heat resistant rubber spatula
to get out all the last bits of candy, then I use the spatula to spread
out the candy, easing it into the corners, etc. 

I also had placed the almonds in a ziploc bag for crushing,
when the candy was cooking....



I crush the almonds with my rolling pin, while they're in the baggie...
careful not to crack your counter!



STEP 5: A couple of minutes after the candy has been poured,
sprinkle the chocolate chips over the surface area.



Here's a closeup of the chips as they start to melt....

 

STEP 6: After about 3 minutes, use a rubber spatula and spread
the melted chips around until completely melted...

....Spread the chocolate over the entire surface....

...sprinkle on the crushed almonds.. All done!
 Allow the chocolate time to set up, then break into pieces.
Store in an airtight container.