I was cleaning out my “draft” folder and came across this picture from my daughter’s birthday a couple years ago that never seemed to get posted.
It makes me happy though, her favorite color, pink. If you have a pink lover, you should make this cake! It certainly made her smile.
I cheated and made 2 white cake mixes up, coloring one a light pink and the other a darker pink. Then I baked 2 (8 inch) round cakes from each mix.
Whipped cream for the filling and pink buttercream with tiny heart sprinkles to finish it off. Easy peasy… and pink. 🙂
Pink Cake
DIY Dining Room “Built-Ins”
I finished these some time ago but never posted pictures… and I’m pretty happy about them still. 🙂
I have the spot at our table that faces this wall in our dining room. Every meal I would look at this wall and hate how cluttered it was. There was an antique buffet under the window (In not so great condition and also didn’t store hardly anything). The corner shelf unit (which again didn’t store much for the room it took). And then my china hutch. It was an excellent find at $35 which I had meant to refinish.. but never did. 🙂 I didn’t mind it, but it never fit the space well. It seemed i always had a couple baskets of things on top of the buffet that just didn’t have a home.
THE BEFORE:
In my mind an idea developed and I just knew I would have to make it myself for it to turn out how I wanted. I really wanted the look of some built-in cabinets, without them actually being built in. In the end I made 2 cabinets for each side of the window, then a long skinny buffet to go between them.
THE AFTER:
I made the cabinets from 3/4 inch plywood and used some screen molding trim on all edges (I dislike edge banding). I was fortunate enough to find some doors at IKEA in the “as-is” room for $5 per set of 2! That took that off my plate. I also bought some baskets at IKEA for linens, and made 2 open shelves, one for the baskets and another for a few special things to display.
I sealed the cabinets with shellac first, then painted them using Annie Sloan pure white. (I didn’t bother painting the inside of the cabinets since they are now sealed with shellac and won’t be seen). The insides of the open shelves I painted with louis blue for a little color, and used a glaze made from annie sloan wax on some trim around the edges of the open shelves in the back.
The trim on the bottom is with just the louis blue painted on, the middle is with the dark glaze, then the top is after I wiped off the excess dark glaze.
For the buffet I kind of made it up as I went along, building the frame first, then adding a couple planks of pine for the top.
I ended up painting it all with pure white except for the top which I used a couple stains on until I liked it. 🙂
My dad was an expert carpenter so I can’t help but see all the flaws in things I build… but I’m just happy with getting this done and I know my dad would love that I made them by myself and figured it out. 🙂
Fairy Party
This was such a magical little party. I don’t think I’ve ever seen a group of little girls so happy. I think this will remain one of my favorite parties we’ve ever had, just because how happy they all were! The food was very simple, and just perfect. The girls loved everything.
MENU:
-Strawberries dipped in pink candy melts, drizzled with white chocolate and sprinkles.
-Gummy butterflies
-Candy buttons and flowers
-“Fairy Wands” and “Butterflies (Made using candy melts and sprinkles)
-“Fairy Bread” Basically sprinkles on bread 🙂 You can use butter, cream cheese, whatever to spread on bread and then cover with sprinkles. I used some frosting left over from the cake and cut into butterflies.
-“Toadstools” I made 2 kinds. One using miniature marshmallows and candy buttons, using a dab of frosting to glue. The other using string cheese (cut into chunks) and topped with a cherry tomato half, using cream cheese to glue.
For drinks we had “sparkling flower nectar”.. or a 2 liter of 7 up mixed with a bottle of cranberry juice. 🙂
And “Fairy Milk”. (Strawberry milk). I put paper butterflies on the straws and served in mini milk bottles.
For the cake I made 2 small tiers, with a cupcake for the fairy house. I decorated with marshmallow fondant and candy flowers, and fairies from a fairy toob.
We also made some cupcakes, topping with a tiny fairy house made from marshmallow fondant as well. These were super easy, just rolled a log of fondant, cut into chunks and cut out flower shapes for the roofs and rectangles for the doors. And of course some flower sprinkles to finish off 🙂
We got lucky with some dry weather, so I decorated our back patio. I used some spare sheer curtains on our awning and hung a grapevine wreath from the top and tied some tulle pom poms to that. I strung some pink tulle around and some butterfly garlands.
For the butterfly garlands, I cut tons of butterflies with my Silhouette Cameo in lots of colors…
Then I sandwiched 2 butterflies and sewed them together, running my thread between each set. These were super cute, and because I used thread they looked like they were flying. Only downside is… they got tangled super easy too. Maybe ribbon would be a better choice.
I made each girl a little flower wreath and some fairy wings. For the fairy wings I sewed 2 wing shapes together out of a shimmery fabric and enclosed some wire in the edge. I attached some elastic bands to go around their arms.
For the flower wreaths I hand sewed silk flowers to wide ribbon, then enclosed the ribbon around a loop of wire, and added some long ribbons to trail down the back.
As soon as all the guests arrived, they put on their wreaths and wings and took some snacks outside to eat.
I knew this would be a popular thing, but i had NOOO IDEA how fast they would flock when I said it was time to make fairy gardens! First, I put out paints and brushes and each girl got a little birdhouse to paint.
My little Lucy with her masterpiece 🙂
After they were painted, I brought out trays with things to fill the fairies garden.
They each got a terra cotta saucer to put their fairy garden in, and we had silk flowers, clay toadstools, rocks with “welcome fairies” written on them, bark, moss, little plastic hearts, shells, pretty much whatever else I found in our craft supplies I thought they would like. 🙂
When the girls left they each took home their fairy garden, wings, flower wreaths, and they each picked a fairy from the fairy toob we had used for decorating to put in their garden.
If you need more fairy garden ideas, you can see my post here on our indoor fairy garden and DIY accessories.
Indoor Fairy Garden
If you have little girls in your household, chances are, you’ve heard of fairy gardens. There was NO question what kind of party my 6 year old, Lucy wanted this year. I’ll be sharing the party this week, so check back!
Pinterest is full of lots of ideas for fairy gardens, and while they are sooo cute, they can also be a little spendy. You can buy lots of things for your fairy garden in craft stores or online, but it can add up quick. We were at a local craft store, Craft Warehouse, and picked a few things up they had on sale, but I realized a couple things:
1. We live in Washington state. If we put this stuff outside in a flower pot, it would be ruined.
2. My 6 year old would want it in the house anyways.
3. I could spend over $100 on fairy garden stuff without blinking an eye.
So, we made a few carefully thought out choices of what to buy and what to make ourselves. (Partly because of what was on sale cheap) 🙂
First, the fence. I knew I had lots of wire, paint, and wooden popsicle sticks of different sizes at home, and figured we could make it ourselves. So we did.
I used standard sized popsicle sticks, and also some short ones (they were 2 1/2″ long.)
Using some craft wire I twisted inbetween each short popsicle stick like this:
When I had the sizes I wanted I hot glued them to base sticks.
Then we had to have an arbor. 🙂
I used some regular sized and some more shorter ones for this. Make a top and 2 sides in desired sizes by hot glueing together:
Now it’s missing something… maybe a gate?
That will work.
Use wire to attach the door on one side so it can open and close.
I used some soft pink spray paint I had, then finished it with a glitter spray coat.
We HAD to have a little tree, and luckily we had some clippings in the yard from a pear tree we took out. I drilled a hole in a little piece of 1 by 3 and wedged it in. Then it got the glitter spray. 🙂 For the bunting, I used some striped twine and washi tape, and the tire swing is just a big washer I found in the garage and colored black with a permanent marker. I used some twine to tie it to the tree.
We used some rocks to write “welcome fairies” on, and of course you could finish them with glitter coat if you wanted to as well.
We made our own toadstools using an oven bake clay (fimo or sculpey are fine) then brushed on a glitter clear coat when they were done.
We finished it with some items we had purchased, like this little red wagon, filled with some shells from the craft box.
And this wagon filled with some silk flowers my little one found in my sewing room.
We couldn’t resist this little metal house, and it was super cheap on sale, but you could also paint or decoupage a mini birdhouse.
Everything else was little things we had on hand, some different mosses, marbles, wooden pots for a dollhouse, etc. My mom bought them a little birdbath and fairy statue at Craft Warehouse to finish it off. We put it all inside a wooden box I had (I think a toy or game had come in it, I always save these for craft projects). You could also use a terra cotta pot saucer or tray.
Look around your garden shed and craft room, you might be surprised what you have on hand that would work!
Navajo Tacos
The first time I had Navajo tacos was at my sister’s wedding reception. Her husband is Navajo Indian and they had a reception on the reservation he was from. I was in cooking school at the time so Matt’s mom had me help her and a few women make the food for the reception.
Frybread was of course served and it was so good.
I love the story Matt shared on his blog about wanting his mom to teach his wife how to make frybread and she instead made him learn. 🙂
These are basically big, soft, thick tortillas served with taco type toppings. You can get creative with what you like to serve them with, or just eat them plain. 🙂 They are really good with Posole as well.
And they’re even better made as a family, and young kids can even roll out the dough easily themselves.
NAVAJO TACOS
FRYBREAD:
3 cups flour
1 T baking powder
1 tsp salt
3 T powdered milk
about 1 1/2 cups warm water
Oil or lard for frying
Mix dry ingredients together in a large bowl. Add 1 cup of water, then more as needed until it comes together, mixing with a wooden spoon or your hands.
If the dough seems too wet, add more flour. If it seems too dry, add more warm water.
Cover bowl with plastic wrap or tea towel and rest for 20 minutes.
(It won’t rise, so don’t worry if it looks the same).
Heat a couple inches of oil or lard in a cast iron skillet or heavy pan over medium high heat.
Cut dough into 8 pieces (you can make them smaller if desired as well, even mini sized frybreads).
Roll each piece into a ball then use a rolling pin to roll out.
(we like ours a little thicker than 1/4″ thick, but some people like them thinner. Try both ways to see what you like).
Fry until golden brown, then flip and continue cooking until golden brown on second side. Sometimes the middle bubbles up, I just use my tongs to push the middle down. Place warm frybreads on paper towels or on a wire rack set over a baking sheet and keep covered with a tea towel to keep warm.
TOPPINGS:
Ground beef or turkey
Pinto beans or refried beans
Seasonings (We like to use a little garlic salt)
Grated cheddar cheese or monterey jack
Lettuce, shredded
Tomatoes, diced
Green onions, sliced thinly
Avocados, sliced
Sour cream
Lime Wedges
Cilantro leaves
Cook ground beef or turkey and mix with beans and seasonings of choice. (Whatever you like to use for taco seasoning is fine).
Serve along with remaining toppings and the frybread.
Recipe slightly adapted from my brother in law, Matt
Ingredients
For Frybread dough:
- 3 cups flour
- 1 T baking powder
- 1 tsp salt
- 3 T powdered milk
- about 1 1/2 cups warm water
- Oil or lard for frying
TOPPINGS:
- Ground beef or turkey
- Pinto beans or refried beans
- Seasonings (We like to use a little garlic salt)
- Grated cheddar cheese or monterey jack
- Lettuce, shredded
- Tomatoes, diced
- Green onions, sliced thinly
- Avocados, sliced
- Sour cream
- Lime Wedges
- Cilantro leaves
Instructions
Make the frybread:
- Mix dry ingredients together in a large bowl. Add 1 cup of water, then more as needed until it comes together, mixing with a wooden spoon or your hands.
- If the dough seems too wet, add more flour. If it seems too dry, add more warm water.
- Cover bowl with plastic wrap or tea towel and rest for 20 minutes.
- (It won't rise, so don't worry if it looks the same).
- Heat a couple inches of oil or lard in a cast iron skillet or heavy pan over medium high heat.
- Cut dough into 8 pieces (you can make them smaller if desired as well, even mini sized frybreads).
- Roll each piece into a ball then use a rolling pin to roll out.
- (we like ours a little thicker than 1/4" thick, but some people like them thinner. Try both ways to see what you like).
- Fry until golden brown, then flip and continue cooking until golden brown on second side. Sometimes the middle bubbles up, I just use my tongs to push the middle down. Place warm frybreads on paper towels or on a wire rack set over a baking sheet and keep covered with a tea towel to keep warm.
Prepare toppings:
- Cook ground beef or turkey and mix with beans and seasonings of choice. (Whatever you like to use for taco seasoning is fine).
- Serve along with remaining toppings and the frybread.
Spicy Orange Chicken
I have yet to find a Chinese restaurant in our town that has good food. There are a couple with so/so, mediocre food, but none that we just love. So when one of us is craving Chinese food, unless we’re going across the river to Portland, OR (which has no shortage of amazing restaurants… that we never seem to make it to) I just make it at home. It’s kind of a fun “date night in” and we now have a few dishes we really love, including this one.
Next on my list, dim sum!
SPICY ORANGE CHICKEN
3/4 cup chicken broth
3/4 cup orange juice
2 tsp orange zest
6 T white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
3 cloves garlic, minced
1 tsp ginger powder
pinch red pepper flakes (more for spicier)
1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
1 T plus 2 tsp cornstarch
2 T cold water
For coating:
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
oil, for frying
For serving:
2 green onions, sliced
extra orange zest
In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
In a shallow bowl, whisk the egg whites.
In another shallow bowl, whisk together the cornstarch and baking soda.
Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
Toss cooked chicken with the sauce and top with extra zest and green onions.
Serve with steamed or fried rice.
Ingredients
- 3/4 cup chicken broth
- 3/4 cup orange juice
- 2 tsp orange zest
- 6 T white vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
- 3 cloves garlic, minced
- 1 tsp ginger powder
- pinch red pepper flakes (more for spicier)
- 1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
- 1 T plus 2 tsp cornstarch
- 2 T cold water
For coating:
- 3 large egg whites
- 1 cup cornstarch
- 1/2 tsp baking soda
- oil, for frying
For serving:
- 2 green onions, sliced
- extra orange zest
Instructions
- In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
- Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
- Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
- In a shallow bowl, whisk the egg whites.
- In another shallow bowl, whisk together the cornstarch and baking soda.
- Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
- Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
- Toss cooked chicken with the sauce and top with extra zest and green onions.
- Serve with steamed or fried rice.
DIY Menu Board
I have had a system for quite sometime now of writing out 2 week menu at a time and posted it on the fridge, but I’ve wanted to do something more decorative for awhile now. I finally got around to it, and I’m so glad I did! For some reason my family seems to notice the menu so much more and is excited to see a favorite meal on the menu that week.
I used a 12 by 24 inch frame and lined it with 2 pieces of white paper with red polka dots.
Using my Silhouette Cameo and 2 shades of turquoise paper, I adapted a tag shape for the days of the week, and added text for the days.
I cut a couple banners from kraft brown cardstock too.
I glued it all to the polka dot background and put it back in the frame with the glass. For writing out the menu I love Bistro Chalk Markers, they write and erase easily, but don’t smear like dry erase markers. But any dry erase markers would work fine.
There is enough room that I could easily write out each meal of the day, and I like to use the space under the word “MENU” to write out extra kitchen projects for the week, like cookie dough, soft pretzels, or granola.
Macaroni Salad with Broccoli and Ham
This is my homemade version of the Old Fashioned Macaroni Salad with Broccoli and Ham at Sweet Tomatoes Salad Buffet Restaurant. Went there with my hubby for date night recently and they had this on the buffet. Totally brought back memories of working there many years ago. I used to be a trainer for them and would travel around the US to train employees for the new openings. It was pretty fun (most the time anyways) 😉
I like the crunch in this salad from the raw vegetables. It adds a much needed texture. I don’t like alot of dressing on salads or pasta salads, so I wouldn’t use the whole amount of dressing, but add as little or as much as you like.
And I used my homemade Canadian Bacon, but any cooked diced ham would fine. This holds well, and is maybe even better the second day.
MACARONI SALAD WITH BROCCOLI AND HAM
1 pound large elbow macaroni
2 cups fresh broccoli florets
3/4 cup olives, sliced
1/4 cup thinly sliced green onions
1/2 cup celery, diced
3/4 cup carrots, peeled and diced
1 1/4 cup diced ham (I used my homemade Canadian Bacon)
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream (Or use an additional 1/2 cup mayo)
1/4 cup milk
1 T sugar
salt and pepper to taste
Cook macaroni and rinse with cold water until cool.
Toss with remaining salad ingredients.
Whisk dressing ingredients together in a small bowl.
Toss with salad, reserving some to see how dressed you want it, then add more if needed.
Chill for a couple hours or overnight.
Ingredients
- 1 pound large elbow macaroni
- 2 cups fresh broccoli florets
- 3/4 cup olives, sliced
- 1/4 cup thinly sliced green onions
- 1/2 cup celery, diced
- 3/4 cup carrots, peeled and diced
- 1 1/4 cup diced ham (I used my homemade Canadian Bacon)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream (Or use an additional 1/2 cup mayo)
- 1/4 cup milk
- 1 T sugar
- salt and pepper to taste
Instructions
- Cook macaroni and rinse with cold water until cool.
- Toss with remaining salad ingredients.
- Whisk dressing ingredients together in a small bowl.
- Toss with salad, reserving some to see how dressed you want it, then add more if needed.
- Chill for a couple hours or overnight.
Summer Rolls with Lemon Ginger Poached Chicken
“Cure for hot summer days when you don’t want to turn on the stove or oven. Or stand in front of a hot grill.” Seemed like too long of a recipe title. 🙂
While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them. But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls. You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.
SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN
carrots, cut in small matchsticks
celery, cut in small matchsticks
green onions, quartered lengthwise
bean sprouts, trim roots if desired
cucumber, seeded and cut in small matchsticks
cilantro, whole leaves
basil, cut in chiffonade
lettuce or napa cabbage, shredded
chicken, cooked and sliced or shredded
shrimp, cooked and whole or butterflied
avocado, sliced
rice vermicelli, cooked
Rice paper wrappers
Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
Dip rice paper in water for about 5 seconds, or until pliable.
Lay rice paper on a plate or work surface.
First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
next, layer on vegetables…
then lettuce if using, then noodles if using.
To fold, fold one side in over the filling.
Then fold the top and bottom in.
Snugly roll up, making a tight roll.
For Lemon Ginger Poached Chicken:
2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
4 cloves garlic, smashed
3″ piece fresh ginger, peeled and sliced
1 tsp salt
1 T black peppercorns
2 halved lemons
Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).
Ingredients
- carrots, cut in small matchsticks
- celery, cut in small matchsticks
- green onions, quartered lengthwise
- bean sprouts, trim roots if desired
- cucumber, seeded and cut in small matchsticks
- cilantro, whole leaves
- basil, cut in chiffonade
- lettuce or napa cabbage, shredded
- chicken, cooked and sliced or shredded
- shrimp, cooked and whole or butterflied
- avocado, sliced
- rice vermicelli, cooked
- Rice paper wrappers
For Lemon Ginger Poached Chicken:
- 2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
- 4 cloves garlic, smashed
- 3" piece fresh ginger, peeled and sliced
- 1 tsp salt
- 1 T black peppercorns
- 2 halved lemons
Instructions
- Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
- Dip rice paper in water for about 5 seconds, or until pliable.
- Lay rice paper on a plate or work surface.
- First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2" border on top and bottom.
- next, layer on vegetables...
- then lettuce if using, then noodles if using.
- To fold, fold one side in over the filling.
- Then fold the top and bottom in.
- Snugly roll up, making a tight roll.
Make the Lemon Ginger Poached Chicken:
- Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
- Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).