I hate to admit it, but when I travel (which I do a lot for work) I put all my jewelry into a trusty ziplock bag and hope for the best when I reach my destination. After countless hours online shopping with no luck finding a travel jewelry case (let’s not feel too sorry for me. I may have found a couple dresses to keep me occupied), I found inspiration and came up with this neat solution. This case organizes your jewels and is the easiest thing to make! No DIY expertise necessary.
Placemat – something cute that you want to look at!
Your precious jewels
The holidays are here! And it’s time for Ho-Ho-Holiday bread! This adorably cute Christmas bread is actually easy to make and a show stopper at any holiday party. My family devoured this tasty treat only after taking 50 photos of it. It takes about 30 minutes and is well worth every second. Bake, celebrate, enjoy!
Here’s what it will look like!
Dough (see below for link to dough recipe I used)
2 egg yolks
Red food coloring
1. Shape half the dough into a triangle shape on a floured surface and set aside.
2. With half the remaining dough, create a flat half circle (or watermelon slice as I refer to it in the video).
3. With dough scissors or a pizza cutter cut 1/2 inch strips starting at the bottom of the circle up to 1/2 inch away from the straight edge. This is the beginning of the world’s cutest Santa beard.
4. Lay the beard on top of the bottom of the elongated triangle.
5. Twist beard hairs to make them more beard-like.
6. Use a palmful of dough to make a mustache.
7. Make a small ball for his cute nose.
8. Folder over the tip of the triangle (his hat) and add a big ball of dough at the end.
9. Add a flat straight piece of dough for the brim of the hat (tuck edge under the Santa head).
10. Add to raisins for eyes.
11. Take one plain egg yolk and coat all parts of the Santa that will be uncolored (beard, face, ball of the hat).
12. Take one egg yolk mixed with red food coloring and paint the hat, cheeks, and nose.
13. Cover bread loaf with foil and bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.
When I was a kid I would buy a bag of bbq corn nuts every day at summer camp.That crunchy deliciousness was the highlight of my bus ride home. Unfortunately, corn nuts aren’t the healthiest snack option and so as an adult, I retired my corn nut obsession. But then, as luck would have it, I discovered the corn nut’s long lost healthy cousin – the roasted chickpea. Try these. Seriously.
They. Are. Addictive.
1 can of chickpeas
1/2 tablespoon olive oil
1 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
Pinch of red chili flakes
Pinch of sea salt
Pinch of pepper
1. Rinse and dry chickpeas
2. Incorporate all ingredients except chickpeas
3. Once seasonings are mixed add chickpeas until fully coated
4. Bake for 35-45 minutes at 350 degrees. Rotate chickpeas every 5-10 minutes to prevent burning
Leftover herbs? Or perhaps the leftover frozen herbs that you learned how to make with BWG? Greeeeat! I have a yummy recipe to clear out some of those lingering ingredients in your freezer that I just know you have on hand.
6 Chicken drumsticks
4 tablespoons of rosemary
4 tablespoons of oregano
1/4 cup olive oil
Salt and pepper as desired
1. If using frozen herbs: Thaw rosemary and oregano in microwave.
2. Add olive oil to herbs.
3. Add salt and pepper to mixture to taste
4. Put mixture in container or bag. Add drumsticks (can leave skin on or remove skin).
5. Marinate between 1-8 hours in fridge.
6. Preheat broiler.
7. Remove drumsticks from marinate and place on broiler tray.
8. Broil drumsticks between 15-20 minutes, turning every 5 minutes.
9. Keep oven slightly open so that broiler flame is continuous. Note: If you do this be safe and stay within eye sight of the oven!
10. Remove chicken from oven and enjoy!
Well, as I’ve said before, I’m no expert at these projects and I promised I would show you the bumps I experience along the way. This quick tip (small disaster) proves just that! You still learn the magic of transforming your fresh herbs into handy ice cubes you can pop into any recipe that last for months, but you get to see a little snafu along the way.
Never find a bag of indistinguishable once-were-herbs in your fridge again!
Blender (not a cuisinart- you’ll see why!)
Ice Cube Trays
1. Blend your leftover fresh herbs with enough water to fill the ice cube tray (the ratio is roughly one-third chopped herbs to two-thirds water).
2. Pour blended mixture into tray and add any additional water that may be necessary.
3. Pop in the freezer and a couple hours later you have ready to go herb ice cubes!