Tuesday, October 28, 2014

DIY Glass Vase Bookends

Hey, hey! If you saw my post yesterday, then you know I've got books on the brain. Yesterday, I shared 15 DIY Bookends crafted by some amazing bloggers and today, I'm excited to share my own version with you. Over on my About.com site, I've shared the steps to making DIY glass vase bookends that can be tailor-made to fit your decor. They're so easy to make and the best part is, the inside of these unique bookends can be made to reflect the type of books between them. What a fun way to display a special collection of books!

Check out the how-to here!

Monday, October 27, 2014

Craft of the Week: 15 DIY Bookends

Greetings! Hope you had a great weekend! It's a beautiful Sunday as I sit and write this and we plan to get our pumpkins at some point today. My husband had to work a bit today so I'm using the time while the girls watch a movie to get a little post done for you!

So...as a former librarian, I have a few books around the house. Just a few. I'm betting most of you have some, too. Books are one of the only things I hoard. In fact...yes...I think they're the only thing I hoard. I consider myself a purger in most areas, but I just can't seem to part with my books. I have a copy of Gone with the Wind that is so brittle I can barely turn the pages. The cover is taped on, and the first several pages are completely free of the binding, but I keep it anyway. It was my dad's copy, and I remember the first time I read it. And the second time. And the third time. Anyway, you get the point: since books mean so much to us, we tend to accumulate them, but then the question becomes...where do I put them all?

So I thought I'd show you some DIY bookends clever bloggers have created so you can give at least your favorite titles a place of pride in your home.

via Woman's Day

via Refinery 29

via Better Homes & Gardens

via A Beautiful Mess

via Bob Vila

via Country Living

via Turnstyle Vogue

via Mod Podge Rocks

via Babble

via The Mother Huddle

via Completely Coastal

via 52 Weekends of DIY

via This Old House

via Build-Basic

via Martha Stewart

You May Like:

Faux Ceramic Bookends

Wednesday, October 22, 2014

Recipe of the Week: Nestle's Turtle Cheesecake

Well, hello! Are you ready for a show-stopping, back-teeth-tingling, rich and decadent dessert? You are? Well, read on, my lovelies. I've made this recipe twice now and it has turned out perfectly both times. I think I tore it out of a magazine years ago. I first made it for my mom's 60th birthday celebration. I took it to an upscale Spanish restaurant where we were celebrating, and because our server was so great, I offered him a slice. He took some to the kitchen, came back out, and asked me where I got it. Said the staff in the back was devouring it and they all wanted to know where it came from. The second time I made this special dessert was for my dear friend, Louisa's, baby shower. She's been craving chocolate throughout her pregnancy, so this seemed just the thing. Oh and one more thing: If you haven't made a cheesecake before, you should totally try it. It's not near as hard as it looks, and yet it makes a lasting impression.

Nestle's Turtle Cheesecake

1 3/4 c. chocolate graham cracker crumbs (I bought whole crackers, put them in a Ziploc bag and crushed them with a rolling pin)
1/3 c. unsalted butter

3 pkgs. (8 oz. each) cream cheese
1 can (14 oz.) sweetened condensed milk
1/2 c. sugar
3 eggs
3 T. lime juice
1 T. vanilla
1 1/2 c. semi-sweet chocolate chips
2 T. chocolate syrup
2 T. caramel syrup
1/2 c. coarsely chopped pecans
1/4 c. semi-sweet mini morsels

Preheat oven to 300° F. Grease 9-inch springform pan. For Crust: Combine cracker crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

For Filling: Beat cream cheese and sweetened condensed milk in large bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

Microwave 1 1/2 cups morsels in microwave-safe bowl on high for 1 minute; stir. If necessary, microwave at additional 20-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

Bake for 70 to 75 minutes or until edge is set and center moves slightly. The cheesecake may be raised above the rim of the pan, but it should deflate a little as it cools. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle chocolate and caramel syrups over cheesecake. Sprinkle with nuts and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

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