Build/Make/Craft/Bake: How-to: Hammered flower and leaf prints Get out the hammer, it's how-to Tuesday and we have some botanical prints to make! I learned this technique, which makes an image using the natural dyes in plants, from my college roommate Sarah. It's great for making cards or simple botanical prints. Actually, you'll need a little more than just a hammer. Here's a supply list: flowers or leaves to printwatercolor or other rough, acid-free paperselection of hammers (including ball-peen or cross-peen, if possible)hard work surface (cutting board, slab of wood, etc.)paper towelsscissorspentweezers or toothpicksacrylic finishing spray (optional) Start by going on a walk or visiting your garden to find leaves and flowers to work with. Then set up your work surface. Next, trim any chunky or squishy bits off of the plants and arrange them on your watercolor paper. Cover the plant with 2-3 layers of paper towels. On the paper towels, sketch the borders of the area you'll need to hammer. Peel back the paper towel to check your progress.
Easy kimchi recipe Hi everybody, I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same! Since I posted my whole cabbage kimchi recipe in June 2007, so many people have surprised me with their kimchi related stories and questions. For example, Julie made vegan kimchi. I’m surprised to see all these mouth-watering looking kimchi photos! But as you know, the kimchi recipe was not using exact measurements. I didn’t measure when I filmed the first video recipe years ago. : ) Anyway, whenever I was asked the similar questions, I felt kind of bad and a little bit guilty and I always thought I should post a more accurate kimchi recipe. Here you go! So this recipe will be for a total beginner. Q: Maangchi, kimchi never goes bad?
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.
Classic Coconut Cake Recipe yield Makes 10 servings active time 30 minutes total time 4 hours (includes baking and cooling time) Room temperature ingredients make all the difference in this cake. You can get more loft from non-chilled egg whites, and room-temperature butter is easier to cream (beat together) with sugar than the straight- from-the-fridge stuff. The fluffy egg whites and properly creamed butter and sugar mean tender, light cake. Cake: Nonstick vegetable oil spray 2 cups all purpose flour 1 1/3 cups (loosely packed) sweetened flaked coconut 1 cup buttermilk 1 teaspoon baking soda 2 cups sugar 1 cup (2 sticks) unsalted butter, room temperature 5 large egg yolks 4 large egg whites, room temperature Frosting: 3 1/3 cups powdered sugar 1 8-ounce package philadelphia-brand cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 teaspoons vanilla extract 1 cup (about) sweetened flaked coconut Preparation For cake: Preheat oven to 350°F.
Glittery Window Clings | Christmas Display Ideas This photo originally appeared in FamilyFun Magazine Total Time weekend projects Ages all-ages Let the sun shine in through a few of these glittery window clings. They stick to glass and plastic but, unlike real snow, they are easy to remove! What you'll need Paper and pencil Cookie sheet Waxed paper Dimensional fabric paint (we used Scribbles brand in Glittering Crystal) How to make it Draw a snowflake template (small, compact designs work best), or download ours here.
Southern Coconut Cake It’s been somewhat of a stressful week in our house, or at least it started out that way. John is nearly a year old now and has never been a good sleeper. Part of that is because of him, part of it is because of me. I’ve indulged in his bad nighttime behavior for far too long. But last weekend I had had enough. I finally got around to reading the book my pediatrician recommended months ago and found the inspiration and motivation I was looking for. And that’s why it’s been a long week. Then on the fourth night something magical happened. And so I baked a cake to celebrate. This coconut cake recipe has been on my site for a few years now and I thought it needed an update. And underneath the coconut buttercream is a tender and airy white cake scented with coconut milk and coconut flavoring, with a light filling of the buttercream mixed with whipped cream in between each layer of cake. I had a piece of cake this afternoon, and I even gave John a few bites. Why Use Cake Flour? Ingredients
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Beginner Sourdough Sandwich Loaf — Recipes from The Kitchn When you're ready to take your new sourdough starter for a spin, I have just the recipe. Consider this beginner loaf a bridge between regular white sandwich bread and Tartine-style artisan loaves. It uses a few cups of your bubbly sourdough starter along with commercial yeast to add some extra insurance as you're getting used to working with sourdough. How Sour Is My Sourdough? Don't worry if you make this loaf and find that your bread doesn't taste as strongly sour as you expected. The flavor and sourness of your loaf will also depend a bit on your starter itself. I usually make this particular bread on the weekends when I refresh my sourdough starter and use the portion of the starter I'd otherwise be discarding. Tester's Notes: This recipe has needed an update for a while now and I'm sorry that it's taken me so long to get to it! If you originally encountered this recipe anytime between now and 2008 when I first posted it, I recommend printing it out again. - Emma, February 2014
Christmas I love decorating for the holidays. My favorite part is pulling out things I bought on sale after Christmas last year. I love how I forget about everything and then pull it out and go, "Oh ma gawh! LOVE IT!! I TOTALLY forgot about this!!!" Like these cute little treasures I scored from my mother-in-law's PRECIOUS shop... And these I scored for like, 90% off at Hobby Lobby!!! One thing I don't like is decorating my dining room table & chandelier. Not completely unfortunate, but looking at it in person, well…something was definitely missing. Now, you must know that my holiday decorating style is a little traditional. Whaddya think?! Definitely my favorite chandelier decoration so far! Wanna make your own?! This is what you'll need: A plain wreath A strand of garland Ribbon Ornaments And anything else you can think to use to decorate it!! First, you'll need to start with the wreath. I had to secure my wreath with ribbon. NOW...take your garland and wrap it around the chain of your light fixture.
The Science Behind Baking the Most Delicious Cookie Ever You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone… There is! And, no, it’s not Martha Stewart’s. It’s science. We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat. There’s also an illuminating Ted Talk animation on cookie science. “Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. Ooey-gooey: Add 2 cups more flour.Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.A nice tan: Set the oven higher than 350 degrees (maybe 360).
Woodworking Projects, Plans, Techniques Note: I started writing this blog entry more than a year ago. I shelved it and have revisited it several times since. Each time, I thought: I don’t need this kind of grief. For whatever reason (four beers, perhaps?), I offer this as an observation based on teaching students, both amateur and professional. My recent article on the new polissoirs from Don’s Barn and a long-term test of the burnishing effect from the tool had a significant error: The photo showed the wrong sample board. Reader Greg Merritt of Parkersburg, W. Last weekend during the Lie-Nielsen Hand Tool Event in Charleston, S.C., I completed three try squares and even applied the finish right at the bench using a polissoir (French for “polisher”). Here’s a basic trick for planing up the rails and stiles for your doors. The furniture history of Charleston, S.C., is both glorious and a bit sad.
USDA Publications Adobe Reader 10 (or a higher version) is needed for proper viewing and printing of the USDA canning guide files. You can download the free Adobe Reader from . We still recommend selecting 'print preview' before printing a guide to make sure that it will print properly on your computer system. All 8 links below make up the electronic version of the USDA canning guide; the book was split into the 8 files for easier downloading. The 2015 Complete Guide to Home Canning is also being sold in print form by Purdue Extension: The Education Store. top ^ Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links
Fused plastic sandwich wraps | Chica and Jo As brilliant an invention as disposable zip-top baggies are, they are potentially very wasteful as well. How many of them do you think we’ve thrown away this year just from lunch sandwiches alone? Ugh, I don’t even want to think about it! Instead, I want to show you how to make a reusable sandwich wrap that not only replaces zip-top bags, but it even recycles some of those pesky plastic shopping bags. And if being “green” by recycling and reusing isn’t reason enough to make these, how about this — we’re going to make them crazy cute with personalized sayings! The first step is to make some sheets of fused plastic. Okay, have you practiced enough to be confident with the process? Now sandwich the layers between two large pieces of parchment paper. If you don’t have parchment paper, you can use regular white paper (make sure there’s no ink on it) or blank newsprint paper, but parchment paper really works a million times better. Here’s where things are gonna get fun. You got that?