O.K. So maybe this will be the year

Stephanie — Tue, 26 Mar 2013 03:33:28 +0000

Every year I purpose to write down all my favorite family recipes. You know the ones that make you think of Grandma, or Mom or other special people. I even associate certain food to special events in my life, like the witches brew my Mom made at my sisters November birthday when I was 10. I was fascinated with “dry” ice! So often, my girls hear me say “I am going to teach you everything I know”. So . . . when? Well here we are at the end of March, I better kick it into gear! What projects have you been putting off? How do you eat the elephant? Should we do a challenge friends?

Oh and don’t forget you can get a clipart pack for free on my facebook page right now!

It will be going away soon, so go get it and do something creative!

Furniture Makeover

Stephanie — Thu, 15 Nov 2012 14:33:09 +0000

Most of you know we are a household of FIVE daughters!

Doesn’t this cute vanity look like it would belong in a house with five little ladies?

Well, that’s what I thought!

Boy! Was I WRONG!!!

The girls never sat in front of this cute vanity to fuss over their long beautiful locks, they never kept their hair brush or bows organized in the darling little baskets I bought for it . . . so many times I just about tossed it to the trash.

So glad I didn’t.

Now our littlest lady is having so much fun playing kitchen with it!

Thank you Pinterest I saw cute play kitchen ideas and here”s what we came up with . . .

Drum roll please . . .

Hubby cut a hole for the “sink”. We used and old plastic bowl and spray painted it with textured paint.

We had an old stove that was headed to the dump, so we grabbed the knobs and installed them so they really turn.

I painted coil burners on the top and made a cute little skirt for under the sink.

The faucet was leftover from a job and was laying around in the basement, and the “oven” area I just spray painted black and installed some heavy magnets.

voilà . . .

Share on Pinterest!

Make a Garden Journal

Stephanie — Fri, 27 Jul 2012 16:00:00 +0000

I have absolutely LOVED spending time in my garden this summer!

I found myself wishing I had taken some notes last year so I would know a wee bit more about the different plants this year.

So . . . .

I decided to make a garden journal. A place to store extra seeds and write a bit about how the different seeds and plants thrived (or didn’t thrive)

Here’s what I did

Using white cardstock, I folded each 8.5 by 11 inch sheet of paper in half like this

The I burnished the edge to get a nice crisp fold so they all lay really flat

I really enjoy adding some color and variation to my books so I found some pretty scrapbook paper

and trim it to the size of the folded cardstock. 5.5 by 8.5

I also thought it would be fun to add in some graph paper. Now I can sketch out a garden design or just doodle for fun!

Now for the front and back cover

Cut the covers and glue some pretty paper to them

Arrange your garden journal the way that makes you happy . . .

Begin the binding process by punching holes. I use a Zutter, which I love, love, love!

All done! That was easy

Now go collect all your seed packets and notes and pictures and put them inside your new garden journal!

Tell your friends, tweet about it and share on facebook! (wink)

Ombré Petal Cake Tutorial

Stephanie — Wed, 18 Jul 2012 16:00:00 +0000

I am LOVIN’ the ombré look!

Ombré means shaded or graduated in tone, and it is beautiful!

I’ve also been enjoying the petal technique, which apparently has been around for a long time.

So . . .

I decided to put them together!

Here’s a close up look

With the blue tone, I immediately thought of the big blue pacific ocean (it’s in my blood folks that’s what happens to a southern California native!)

I had some pretty chocolate shells that went perfectly.

Of course I had to add some sand . . . I just tinted some white sugar with gold dust.

Voilà . . . what do you think folks?

and because I love to see cakes on pretty cake stands . . . .

One more and a video!

So here is what you need

A crumb coated cake

# 12 Pastry tip, which is really just a large circle. You could make a pastry bag from parchment paper and cut the end open to create the same effect.

Small offset spatula

Frosting in whatever color you choose

and that’s it! Have fun . . . it’s easy and beautiful!

Have a great Monday! Happy cake decorating (wink)

Luscious Lemon Spread

Stephanie — Wed, 11 Jul 2012 16:00:00 +0000

Around 20 years ago I worked for a small town gourmet bakery in my hometown. I felt like Little Red Riding Hood as I walked from business to business with a basket full of freshly baked muffins and scones. The scones were fabulous! Melt in your mouth, to die for yummy . . . but that is not what everyone always asked for. My clients would buy a scone just to get the little plastic cup of luscious lemon spread! Sweet, buttery, tangy perfection that left you longing for more.

I made a batch of this yesterday and it is just about gone today . . . my kids love it!

Luscious Lemon Spread is a nice flavor for summer, and pairs nicely with scones, crackers, in frosting, on ice cream, blueberry muffins or angel food cake.

I think you will find it is actually quite simple to make as long as you temper the eggs in as to not end up with scrambled eggs! Give it a try and let me know what you think.

Luscious Lemon Spread

Recipe type: Spreads & Sauces

Author: Stephanie of fivelittleladies.com

A fabulously delicious condiment for muffins and scones. Melt in your mouth, buttery, tangy perfection with a blissfully strong citrus tone.

Ingredients

1 cup butter, cut into cubes
1 cup sugar
1 cup freshly squeezed lemon juice (about 3 lemons)
zest of 3 lemons
10 egg yolks

Instructions

Add 1/2 cup butter, 1/2 sugar, lemon zest, and lemon juice to a wide saucepan and bring to a boil, stirring occasionally.
In another bowl, separate 10 egg yolks and combine with the remaining 1/2 cup sugar.
Slowly temper the boiling lemon juice mixture into the egg yolks, by adding the hot lemon mixture to the egg yolks while whisking continuously.
When fully combined, return the mixture to the saucepan and cook on medium to low heat until thickened.
Whisk in the remaining 1/2 cup butter cubes until melted and smooth.
Remove from heat and strain into a shallow dish. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving.
Store in the fridge for up to one week.

Notes

Left over egg whites can be used in angel food cake, swiss meringue buttercream or frozen for later use.

Enjoy!