Crafts

My great grandmother was newlywed during the Great Depression.  I never had the opportunity to talk to her about what it was like or how they managed to get by (I was pretty young–and too dense–to even think about asking such things), but I loved going down into her basement and looking at all of her belongings from a far simpler time.  It was like treasure for me, and I would sit and take it in forever.  Her old scissors, her iron, the jars… all of it was so lovely. 
Now that I’m older and have a house of my own, I find my favorite kind of home decorating comes from flea markets, thrift stores, and antique shops where I can fix things up a little so that they’re perfect for my home.  When I visited Anthropologie recently, my eye caught this book…

 
The woman behind this work is truly amazing, and her style is one of a kind.  I’m not saying that I could decorate my entire house like this, I do crave electricity and my microwave, but I love a little old thrown in with the new.  Check out what’s inside for yourself.

 

  

On a side note, Heather had two super fun photo sessions yesterday.  Click on this link to check out the cuties!!

Whitney

Harvest time is upon us. I have fond memories of our kitchen counter crowded with tall canning jars glistening with shiny red tomatoes, long slender green beans and jiggly jellies all ready to be tucked into our pantry for the cold winter months. Apples, pears, and strawberries were peeled, chopped, and boiled into sauces and jams. The line up was a moment of pride, a job well done after a hot summer of tending and watering. Even now, seeing a canning jar fills me with a craving for something delicious. You may not be the canning type, but you’ll definitely want to pick up some darling ½ pint jars for this recipe. It won’t get you through the long winter months, but it will transport you to a tasty place you’ll want to visit again and again. It’s called Petite Éclairs in a Jar. Believe me, it will top your list of ways to use your jars in years to come.

First you’ll need ½ pint jars. I found some in my local grocery store. They’re so cute you’ll want to buy every one in sight, but this recipe will make about a dozen.

Petite Éclairs in a Jar

1-2 sleeves Graham crackers

2 (3¼ oz.) boxes instant French vanilla pudding

3 ½ c. milk

1 (8 oz.) container whipped topping, thawed

1 tub chocolate frosting

1. Make sure your jars are clean and dry. Break graham crackers into small pieces and line the bottom of jars with them. Don’t be afraid to overlap a bit.

2. Mix up the cream. In the bowl of an electric mixer, combine pudding powder and milk, beating at medium speed for two minutes. Fold in thawed whipped topping. Divide cream mixture among jars. Fill about 2/3 to ¾ full.

3. Top with another layer of grahams. Break up here and cover entire surface as well as possible. It will make the next step easier.

4. Finish off with a thick layer of frosting spread across the top like a lid. Use the edge of the jar as your finishing point.

5. Refrigerate for 8-24 hours. I don’t put lids on at first to let the frosting firm up, but after about 6 hours I put the lids on.

6. Serve with a spoon and a sigh of satisfaction for the harvest you’ve created.

Bon Appétit!

Now that we’ve gotten you in the mood for sweets, don’t forget to enter our Cake Pop Giveaway!

Christene

I’ve been madly working on another project for yet another dessert table.  Thought I would share as a sneak peak to wet your whistle!  What we are making today is a Shabby Chic Fabric Chandelier!

Let’s get started!

First you will need to raid the remnant bin at your local fabric store.  I gathered yellow and gray fabric of all different shades and textures.

Next, you will need three hoops of different sizes.  I wanted mine rather large so I had to use two quilting hoops and one large embroidery hoop. 

Don’t skip this part!  You must iron all of your fabric.  Lazy me likes to skip this part, and I’m telling it’s worth taking the time to iron the fabric!   Not only does it make a huge difference when cutting the fabric, it also makes for a better final project.

I then cut the fabric into three inch strips.

And then into twenty-three inch strips.  Why twenty-three? I don’t know, it looked good.  All sizes should be based on your hoop size. 

Separate your hoops. 

Take the outer hoop and drape your fabric strips over the hoop.  Making sure that they are even and spaced appropriately.

Replace the inner ring of the hoop.  Adjust the fabric to your liking and then tighten the clamp.

Do the same thing with the remaining two hoops.

Next, you will need some floral wire and some wire cutters.  You will need to wire the three hoops together.  Start with the smallest hoop first.

Wrap the wire around the hoop and twist to fasten the wire to the hoop.

Do this two more times, evenly spaced around the hoop.

You will then need to measure up the wire about five inches.  Twist again to make a shelf for the next hoop.

Place the next hoop on the “shelf” that you have created with the wire.  Twist to secure the hoop.  Repeat for the other two wires.  With the same technique attach the last hoop.

Voila!  You have a fun shabby chic fabric chandelier.  Have I peaked your interest?  The fabulous table that goes with this chandelier is coming up in the next few weeks.  Gotta say, it’s going to be fun!!

Now that you are inspired, don’t forget to enter our fabulous giveaway this week.  We are giving away a copy of Bakerella’s  aaamazing new Cake Pop book.

Kisses, Heather!

Check us out on “Today’s Creative Blog!”

Ahhh, Bakerella!  How you have inspired us so with your beautiful and whimsical Cake Pops.   I have been rather obsessed with them as of late.  They are so simple and yet so fun to create with.  Here is a sample of my latest creation.

Where would we be in the dessert world without Bakerella”s fun creation. 

In honor of Angie Dudley’s (Bakerella) new book all about Cake Pops, we are offering one lucky reader a copy of her new book!

To enter, all you have to do is leave a comment and tell us what kind of Cake Pop you would like to make.  Don’t forget to leave an email address so that we can contact the winner.

For more chances to win you may,

• Tell all your Facebook or Twitter friends about the giveaway here on WhipperBerry.
• Blog about our giveaway.

If you choose to participate in the additional two options, please leave another comment telling us about it. 

The giveaway ends Friday, September 17th at Midnight.  A winner will be selected by Random.org and announced on Monday, September 20th. 

Good Luck! 

Heather

You know as well as I do that most children are picky eaters. My little ones are the exception to the rule! My kids routinely ask me for sushi, mushrooms, white clam linguine, and Greek Dolmas (grape-leaf wrapped seasoned rice. Looks horrible, but tastes amazing!)

But when I have other children visiting my home, I make this fun meal that everyone is sure to love.  It tickles them pink that they are allowed to eat “cupcakes” for dinner! The best part about this meal is that it’s complete. No side or veggie required, as it already has all the food pyramid requirements!

 

What you will need,

1lb meat of your choice. I prefer ground turkey

1 can of corn, drained

1 chopped onion

2 cans of beans, semi drained. I usually use kidney & chili beans.

1 packet of taco seasoning

1 bunch of cilantro. Rinsed and chopped head to toe.

1 box of corn bread

1 cup of shredded cheese

Sour cream optional

1 sleeve of cupcake wrappers

Directions

Make the corn bread as directed on package. Set aside.

Brown your beef with the onion. Stir in water and taco seasoning as directed on packet. Toss in corn, beans & cilantro. Mix well.

 

Fill each of your cupcake wrappers half full with the meat & bean mix, pour corn bread mix on top until it is 3/4 full. Sprinkle shredded cheese on top of each and bake for 20 minutes or until the mix is golden and a toothpick comes out clean.

Dollop some sour cream on the top of each, if the kids like, and it looks like a real cupcake!

Erin