
Check out Ashley's version over at http://lilblueboo.blogspot.com/2010/01/resolutions-subway-art-tutorial.html
Here is Susie's version from http://susieharrisblog.com/2010/01/i-amdiy.html
Happy Decorating!Pin It Now!
photos: Wallies
I am all about instant gratification with a project. I might use these in the future.
Loving this light fixture from http://www.sturbridgeyankee.com/fort-hill-pendant/p/41968/ I would love to hang it over my sink in my kitchen.
I have always liked white enamelware with the black on the rims as an accent. Loving this tissue, tp holder.
I finally acquired all the materials necessary to make the roman blinds in our master bath. Hopefully I can get to that in the next week or so. Once I do, I will post pics to share with you all.
Have a great weekend.
Inside of all these boxes was this! Williams-Sonoma everyday dinnerware. They were having a sale and I have been wanting some white dishes that can go in the dishwasher, micro and oven for a while now. I hinted to the hubs and surprised me with them on Christmas.
Here is another recipe but this one is for a cookie. My hairdresser gave me the recipe. She says it's not Christmas in her house until these cookies are made. My daughter and I thought they sounded yummy so we will be cooking these this week.
White-Chocolate Cherry Shortbread
Prep: 40 min. Bake: 10 min. per batch Stand: 30 minIngredients
· 1/2 cup maraschino cherries, drained and finely chopped
· 2-1/2 cups all-purpose flour
· 1/2 cup sugar
· 1 cup cold butter
· 12 ounces white chocolate baking squares with cocoa butter, finely chopped
· 1/2 teaspoon almond extract
· 2 drops red food coloring (optional)
· 2 teaspoons shortening
· White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I will let you know how the new cookie recipe works out and if it's a keeper. If anyone else makes them, let me know if you liked them.
Happybaking and enjoy!
Have a blessed day!