I made this for my sister :)
DIY Ornaments Megapost Part 1 of 3
- Bunny (Dog & Cat) Applique Ornaments
- Fabric House Ornament
- Felt Bird Ornaments
- Vintage Style Felt Ornaments
- Cuckoo Clock Ornament
If you are anything like me, if you don’t get started on these today they won’t be done in time for Christmas so here’s a last hurrah of ornament posts :)
etsy:
Let’s go fly a kite.
(Source: dance2laugh2live)
Coin Purse Makeover {How to}
Found at: ann-kay-home
How to turn an embroidery hoop into an AMAZING sun catcher. Perfect with the sunny weather just starting to surface. (In England at least, and how we’ve missed it!)
(http://www.estefimachado.com.br/2012/10/vitral-de-celofane-no-bastidor-de.html)
The Braided Half Updo
- Put your hair in a half updo. Include all the hair from the ears up. Secure with an elastic band.
- Divide the hair in two parts. One slightly smaller than the other.
- Secure the bigger part out of the way and hold on to the smaller one.
- Braid it in a simple French braid (plait).
- Braid the bigger one as a fishtail braid.
- Twist the fishtail braid around the elastic and under the French braid.
- Secure with bobby pins.
- Now wrap the French braid around the bun that the fishtail braid created.
- Arrange it so you are happy with it and you can see it well. Secure with bobby pins and make sure you hide the end of the braid.
- Curl your hair!
Cute
YummmmPistachio Baklava with Cinnamon Honey Syrup
Ingredients
- 2 cups plus 8 tablespoons sugar, divided
- 2/3 cup honey
- 1 cup water
- 2 cinnamon sticks
- 12 ounces shelled pistachios, toasted (scant 3 cups)
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted
- 18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package)
Preparation
Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool syrup.
Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl.
Preheat oven to 350°F. Brush 13x9x2-inch glass baking dish with some of melted butter. Place 1 phyllo sheet folded over on bottom of dish. Brush lightly with melted butter. Repeat 5 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet (folded over) over nuts; brush lightly with butter. Repeat 5 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts folded in half; brush with butter. Repeat 5 more times with phyllo sheets and melted butter.
Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.
Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers.
For a printer-friendly verison of this recipe, please click here: Pistachio Baklava with Cinnamon Honey Syrup
