Creative Team

Basil Lemonade // Recipe

0 · Mar 11, 2014 · 7 Comments

Basil Lemonade from Creative Team Member Stephanie @ Life Created // I can never have enough lemons…lemon candles, lemon ice cream…lemon hand lotion…and yes, lemonade. I can drink a gallon in a day, so I have to watch how much sugar I use, but there is always a craving for something lemon in my cup on a hot day.

Maybe you have a favorite store bought brand you like to buy, or maybe you make your own!

Either way, if you like yours sweet, or tart, try adding a few basil leaves with those ice cubes next time.

It is so easy to make delicious lemonade with a hint of basil…this drink also looks pretty in a pitcher

Basil Lemonade

1 cup pure cane sugar

6 cups water

5 large basil leaves

20 lemons juiced

Directions

In a saucepan, over low-medium heat, dissolve the sugar in 2 cups of water and whisk well. Let cool.

Juice your lemons. It is a good idea to strain your lemon juice for pulp and seeds.

Wash your basil leaves and chop into pieces. Let your basil leaves sit in your lemon juice, refrigerated for a few hours.

Once chilled, you can strain your juice to get the basil leaves out, or leave them in if you rather.

In your container, pour the sugar water and lemon juice together, along with the remaining 4 cups of water and a lot of ice.

The ice will slowly melt, adding to dilute the lemonade. Feel free to add more water or sugar depending on if you like your lemonade tart or sugary.

Enjoy your lemonade with a hint of basil!

basil lemonade

Basil Lemonade

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

A tasty new take on your everyday lemonade!

Author: Stephanie

Recipe type: Drinks

Cuisine: American

Ingredients

1 cup pure cane sugar
6 cups water
5 large basil leaves
20 lemons juiced

Instructions

In a saucepan, over low-medium heat, dissolve the sugar in 2 cups of water and whisk well. Let cool.
Juice your lemons. It is a good idea to strain your lemon juice for pulp and seeds.
Wash your basil leaves and chop into pieces. Let your basil leaves sit in your lemon juice, refrigerated for a few hours.
Once chilled, you can strain your juice to get the basil leaves out, or leave them in if you rather.
In your container, pour the sugar water and lemon juice together, along with the remaining 4 cups of water and a lot of ice.
The ice will slowly melt, adding to dilute the lemonade. Feel free to add more water or sugar depending on if you like your lemonade tart or sugary.
Enjoy your lemonade with a hint of basil!

For more fun ideas and recipes from Stephanie, visit her site Life Created!

Peanut Brittle & Pretzel Chocolate Chip Cookies

0 · Mar 4, 2014 · 6 Comments

Hi Whipperberry friends! It’s Jo-Anna from A Pretty Life in the Suburbs back again!

Has it already been a month since I was here last? It’s been too long I’d say…so I decided it was time to come over and make you some cookies! And not just any cookies. Cookies chock full of chocolate and peanut butter chips, peanut brittle, and salted pretzels. Wow.

Peanut Brittle & Pretzel Chocolate Chip Cookies

These cookies are chocolate-y, peanut-y, sweet, crunchy and a little bit salty all at the same time. So basically they satisfy the whole spectrum of cravings. These could make great addition to your homemade gift basket or package. True story.

And eaten right out of the oven…oh my…there was never a better tasting cookie.

Peanut Brittle & Pretzel Chocolate Chip Cookies

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Ingredients

1 cup butter
1½ cups brown sugar, packed
3 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup raisins
⅓ cup chopped peanut brittle
⅓ cup chopped salted pretzels
½ cup chocolate chips
⅓ cup peanut butter chips

Instructions

Preheat your oven to 375 degrees.
Line your cookie sheets with parchment paper, and set aside.
With a mixer, cream together the butter and sugar until it is creamy and smooth.
Beat in the eggs, one at a time.
Add the vanilla, and mix.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
To the butter/sugar mixture, slowly add the flour mixture until well combined.
Add the remaining ingredients: raisins, peanut brittle, pretzels, chocolate chips and peanut butter chips.
Drop the batter by the tablespoon, about 1 inch apart, and bake for 7 - 9 minutes.
Cool on a cookie sheet and enjoy!

Recipe inspired by Company’s Coming: Cookies

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Have fun with this recipe too! Switch up the added ingredients and put in what ever you like: toffee bits, butterscotch chips, white chocolate chunks…YUM

Thanks again so much for having me over here! Have a delicious day!

For more delicious cookie recipes, check out some of my favourites from my blog!

Forest Rangers // Butterscotch & White Chocolate Chip Oat Drops // Wheat Free Chocolate Chip Cookies

Embroidery Hoop Bulletin Board

1 · Feb 24, 2014 · 7 Comments

Hey all! It’s Jenn from My Fabuless Life and this month, I’m SO excited to share this simple bulletin board project. I’m just finishing up my daughter’s “big girl” room that we started a little over a year ago, and by “finishing up,” I mean we basically started over from scratch and went a whole different direction than where we started. We had a bulletin board in the room for her pictures and art, but I knew I wanted to change it for something a little different and unexpected. Enter a giant embroidery hoop and some fun tribal print fabric from JoAnn’s. This project cost me roughly $10 to make and the impact in the room is huge (I’m so excited to share the whole room over on my blog next week).

I bought a 27″ embroidery hoop in the fabric section at JoAnn’s–I assume these are for quilting or for embroidery like mighty hoops, but I don’t sew, so who knows. What I do know is that my heart totally skipped a beat when I found out they made them this big!

I started by staining the outside ring of the hoop with Early American from Minwax. (If you need a little staining guidance, you can see my tutorial here).

After the stain dried, I pulled the fabric through the hoop AS TIGHTLY AS POSSIBLE, then hot glued the fabric to the inside of the ring — again, TIGHT, TIGHT, TIGHT! Then I took the outer ring back off, zig zagged some gold ribbon across, and used thumb tacks to tack it to the inside of the ring.

Finally, just put the outer ring back on and hang (I just stuck a nail in the wall and hung it on there).

I hung Instagram pictures (what else?), some Project Life sized cards with quotes, and we’ll be adding some artwork as it’s created.

Easy Baked Pear Crisp Recipe

2 · Feb 20, 2014 · 4 Comments

Baked Pear Crisp Recipe // Hello Whipperberry Readers! Jenn here again from Clean and Scentsible. I hope you have all had a good month and, for those of you covered in all of that snow, I hope that you have managed to stay warm and cozy. Spring just can’t get here soon enough for me!

Today I wanted to share one of my new favorite treats with you – this quick and easy pear crisp. It is a great way to warm up on a cold winter’s night and is oh so tasty!

I have always been a big fan of fruit crisps and this one only takes a few minutes of prep time and has such a pretty presentation. Although this recipe can be done with apples as well, I have really been loving the pears and it provides a nice switch from the old standard.

INGREDIENTS

2 firm but ripe Bartlett pears {I did not peal them but you could if you prefer}
1/2 cup chopped pecans
3 tbsp. quick cooking oatmeal
3 tbsp. honey
3 tbsp. cold unsalted butter
1/4 tsp cinnamon
1/4 tsp. salt

Directions

Preheat the oven to 375 F.
Cut pears in half lengthwise, and use a teaspoon to scoop out the core.
Grease bottom of a small glass or ceramic ovenproof baking dish with butter. Place the pears cut side down in the dish and bake for approximately 15 minutes.
While the pears are baking, combine the pecans, oatmeal, honey, butter, cinnamon, and salt in a bowl using your fingers to combine.
Divide the crumble into 4 portions. Pack into each pear half and over the top. Place the pears back in the dish (this time cut side up) and bake for an additional 15-20 minutes until the crumble is browned and the pear cuts easily with a fork.
Top with whipping cream, vanilla ice cream or Greek yogurt as desired.

They are SO tasty and relatively easy on the calories. I hope you are able to give them a try!

Easy Baked Pear Crisp Recipe

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Jenn from Clean & Scentsible

Recipe type: Dessert

Serves: 4

Ingredients

2 firm but ripe Bartlett pears {I did not peal them but you could if you prefer}
½ cup chopped pecans
3 tbsp. quick cooking oatmeal
3 tbsp. honey
3 tbsp. cold unsalted butter
¼ tsp cinnamon
¼ tsp. salt

Instructions

Preheat the oven to 375 F.
Cut pears in half lengthwise, and use a teaspoon to scoop out the core.
Grease bottom of a small glass or ceramic ovenproof baking dish with butter. Place the pears cut side down in the dish and bake for approximately 15 minutes.
While the pears are baking, combine the pecans, oatmeal, honey, butter, cinnamon, and salt in a bowl using your fingers to combine.
Divide the crumble into 4 portions. Pack into each pear half and over the top. Place the pears back in the dish (this time cut side up) and bake for an additional 15-20 minutes until the crumble is browned and the pear cuts easily with a fork.
Top with whipping cream, vanilla ice cream or Greek yogurt as desired.

If you get a chance, I would love for you to drop by the blog and say hello! This month I have been busy cleaning and organizing our kitchen…