Crafts

Happy New Year everyone! For me this New Year will soon bring two new additions into the family, and I will soon be an aunt to twins—a boy and a girl. Yay!! I wanted to give my sister-in-law a gift that she really needed, but I also wanted it to be cute and have a creative touch. That’s when I came across these darling burp cloth “cupcakes” on the wonderful Ucreate with creative guest Small Fry & Co. They were so fun to make and I wanted to share them with all of you!

You’ll need:
– Fabric (I used four yards of flannel)
– Pins (find colored ones that match your fabric)
– Ribbon (mine was an inch and a half wide)
– Scrapbooking flowers
– Cupcake liners
– Sewing machine
– Iron and ironing board
– Scissors

1. To make ten burp cloths, you need four yards of fabric, one yard of each print (if you use the same dimensions as I did). You can make the traditional square or rectangle shape burp cloth—which is what I did—or you can click here and get a template to make a contoured burp cloth. The dimensions for my burp cloths were 14″L x 15.5″H, only because my fabric prints had squares and I wanted to cut them evenly, but you can cut them to what you think best.

2. After cutting out the fabric, place a front and back pattern together, lined up, patterns facing each other. Sew all sides together, half an inch inward, except for about a two inch space so you can flip your burp cloths right side in.

3. Next iron out your burp cloths so they’re nice and flat. Fold the un-sewn part of the burp cloth in half an inch like the rest and pin it. Then sew all the edges around half an inch in on the zig-zag setting of your sewing machine to give it a finished look.

4. Once you’ve sewn all your burp cloths, get your iron and start folding your burp cloth over on itself, about 2 inches, ironing each fold. When you’re all done, start rolling it up like a cinnamon bun and pin the back together.

5. Next you’ll measure and cut your ribbon to fit around the bottom of your “cupcake” and pin that also. Then take your scrapbooking flowers and decorate the top, using as many or as little as you want. Put pins through the middle of each one to hold it down and to give it a center.

Place your “cupcakes” in cupcake liners to finish. I put double sided sticky tape in my liner to help it hold my burp cloth down.

Now you’re finished! Happy sewing!

Happy New Year everyone!!  Rather than look back on our favorite projects of the year, I thought I would share a few of the blogs that have really inspired me this year.

These first four blogs have not only inspired but they have also helped us here at WhipperBerry get on the blog map.  These ladies have been such an inspiration, and through their voice have helped so many people accomplish their dreams!

Jen from Tatertots & Jell-o

Jen does a fabulous job of sharing her passion for creating along with curating a wonderful weekly Weekend Wrap-up Party.  This link party helps those of us small fish get our favorite projects featured for so many others to see.  Check out some of her projects…

 

Thanks Jen for all you do!!

Linda from Craftaholics Anonymous

Linda is another amazingly talented lady who was the first to give WhipperBerry a voice.  Here is some of her work…

 

Thank you Linda for giving us a voice!!

Melissa & Kellie from Icing Designs

Our Blogland Bffs– Melissa and Kellie.  What can I say about these lovely gals?  They are beautiful, talented, and incredibly generous!!  I wish I had an ounce of their talent!!  Here is some of their eye candy…

  

Their love of Paris, glitter, and macrons must truly make us kindred spirits!!

Kari from Ucreate

Kari, my dear Kari…Kari was the driving force behind some of our most popular posts.  She featured Emily’s paper pumpkins and then invited us back to be a creative guest to show off Emily’s paper snowmen.  Kari is another talent with an eye for design.  Here is a sample of her talent…

   

Thanks Kari!!

These next couple of blogs are part of the reason I started to think about blogging in the first place.  They are both food blogs and I LOVE their photography.  Every day I try to create pictures and recipes that will live up to their high standards.

Jamie from Sophistimom

Jamie’s pictures and recipes are divine!!

These are just a couple samples: Black Forest Trifle and Pear Pizza with Caramelized Onion and Bleu Cheese. 

Bree from Baked Bree

I discovered Bree after seeing this picture…

Let’s just say…she had me at Candy Corn Parfait.  This talented lady inspires me everyday.  Here is some of her work…

Her Herb Rolls in a Jar and Christmas Dove Cookies look aaaamazing!!

Thank you ladies for being such an inspiration!!

I have to admit that I don’t partake in the traditional bubbly at the new year, but I am a MOCKTAIL lover!  As a child I grew up with a mom who was always concocting fun drinks for us girls.  You know, a girl cannot live on a Shirley Temple alone.  We called them Spritzers and she was always very creative. 

Jamie and I have come up with a few Spritzers for you as you ring in the New Year tomorrow.

White Grape Spritzer

• 1 part White Grape Juice
• 1 part Ginger Ale

This is a perfect bit of bubbly to toast the New Year and much cheaper that the sparkling cider alternative.

Cranberry Lime Spritzer

• 1 part Cranberry Juice
• 1 part Ginger Ale
• A squeeze of lime

I am a lime lover so this is one of my favorites!

Blueberry Pomegranate Spritzer

• 1 part Blueberry Pomegranate Juice
• 2 parts Ginger Ale
• Garnish with pomegranate seeds

The color with this one is stunning!

Sour Apple Spritzer

• 1 part Sour Apple syrup
• 3 parts Ginger Ale
• Garnish with cherries

Huge fan of this one as well.  Who needs an Appletini  when you can have a Sour Apple Spritzer?

Now, don’t forget the details…

…add some fun embellishments to your stemware.  Ribbon, tulle, Divine Twine… get creative!  I also used my new Silhouette SD to etch my stemware and bottle. (Santa was very good to me this year!!)

However you choose to welcome the New Year—at a glamorous party or snuggled in bed with your sweetheart—know that we here at WhipperBerry wish you a fabulous New Year!!

Kisses…

Heather, Jamie, Emily, Whitney, Erin, Kristin, Katie & Christene

When I was growing up, my amazing mother cooked every meal at home. My darling little sister was the baker of the family, and would force me to choose a cookie recipe from Mrs. Field’s cookbook every day. Needless to say, I didn’t learn the art of cooking or baking at an early age. Truth be told, the first real meal I ever undertook was the first night of marriage at home… chicken-fried steak. Good thing I lived about six houses from my mother-in-law, and she grew her own aloe vera plants! I was nearly burned to death from sizzling oil up both arms!! Since then, I have perfected the art of easy, yet impressive cooking.

This family heirloom is a wonderful, fast and easy, “dry” recipe you can have in your cupboards for a throw-together dessert that is still going to knock the socks off your guests!

Upside-down Pineapple Cherry Cobbler

One box of yellow cake mix (dry)
One stick of butter
One can of crushed pineapple
One can of cherry pie filling

Grease a cake pan and dump the cherry and pineapple cans (juice and all) in the bottom. Mix well. I sincerely hate nuts in my desserts but the nut fanatic may add chopped walnuts at this point as well.

 

Sprinkle the dry cake mix evenly over the top. Roughly chop the butter over the entire surface.

 

And to quote one of my favorite movies (“Steel Magnolias”) Bake @ 350 for about 20-25 minutes until golden bubbly! Just add vanilla ice cream to cut the sweetness.

Enjoy this easy family treat anytime with under five minutes of prep! If you are as busy as I am, you can impress in no time 🙂

I found this recipe a while ago, and it has already become a favorite. What a wonderful treat for the chilly season!

White Hot Chocolate (from allrecipes.com)

2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 oz) package white chocolate chips – Note: this recipe tastes the best with a premium white chocolate chip, not vanilla flavored chips.

 
Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chips are melted. Stir again before serving.

Garnish with whipped cream and candy canes, as desired. Makes ten servings.