The Crafty Working Mom

The life of a working crafty mom

10 Wine Bottle Crafts July 31, 2012

Filed under: Crafts — admin @ 11:22 am

I just saw some really cute ideas for recycling wine bottles.  To bad I don’t drink wine.

 

1) Wine Bottle Plant Nannies

Source: Craft Gossip

 

2) Wine Bottle Hummingbird Feeder

Source: What Allie’s Making Now

 

3) Wine Bottle Torch

Source: Design Sponge

 

4) Wine Bottle Centerpieces

Source: Ruffled

 

5) Wine Bottle Light

Source: Wit & Whistle

 

6) Wrapped Wine Bottle

Source: Finding Fabulous

 

7) Wine Bottles – Spray Paint and Chalk

Source: Creative Juices for Decor

 

8) Wine bottle Jack-O-Lantern

Source: 1-800-Recycling

 

9) Wine Bottle Vases

Source: Design Sponge

 

10) Wine Bottle Bird Feeder

Source: ChickenStreet 

 

You Are My Sunshine – Subway Art July 27, 2012

Filed under: Subway Art — admin @ 10:22 am

Since it’s been very rainy and dreary I’ve made a bright and cheerful subway art to download.

Download 8×10

Download 8×10

 

Lemon Pound Cake July 12, 2012

Filed under: Dessert,Desserts,Recipes — admin @ 3:33 pm

Lemon Pound Cake

Print recipe
Lemon Pound Cake
Serves 12
Meal type Dessert
Website Eating Well

Ingredients

  • 1 cup whole-wheat pastry flour or white whole-wheat flour (see Note)
  • 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large lemons, divided
  • 1 1/4 cup sugar, divided
  • 3oz reduced-fat cream cheese (Neufchâtel), at room temperature
  • 2 tablespoons butter, at room temperature
  • 3 large egg whites, at room temperature (see Note)
  • 1 large egg, at room temperature
  • 1/2 cup reduced-fat milk

Note

  • Make Ahead Tip: Using toothpicks to hold the plastic wrap away from the glaze, loosely wrap the cake and store at room temperature for up to 1 day. Equipment: Loaf pan
  • Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large ­supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
  • When we call for citrus zest (i.e., 1/2 teaspoon lemon zest) we are referring to the finely grated outer rind (not including the white pith) of the citrus fruit. Use a microplane grater or the smallest holes of a box grater to grate the zest. In some cases we call for long strips or threads of zest. To get long strips, peel the citrus with a vegetable peeler. To remove long threads, use a 5-hole citrus zester or remove long strips of zest with a vegetable peeler, then use a knife to cut into very thin strips.

Directions

Step 1
Preheat oven to 350°F. Coat a 9-by-5-inch (or similar-size) loaf pan with cooking spray; dust with flour and tap out any excess.
Step 2
Sift whole-wheat flour, all-purpose flour, baking powder and salt together into a medium bowl.
Step 3
Finely grate 2 tablespoons zest from 2 of the lemons (see Tips); set the lemons aside. Beat 3/4 cup sugar, cream cheese, butter and the zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in egg whites, one at a time, beating well after each addition. Add the egg and beat well. Reduce speed to medium and beat in milk; the mixture will look curdled.
Step 4
Reduce the mixer speed to low and add the flour mixture in 2 batches, beating just until combined and scraping down the sides of the bowl as necessary. Transfer the batter to the prepared pan and smooth the top with a rubber spatula.
Step 5
Bake the cake until a wooden skewer inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides and turn the cake out onto the rack.
Step 6
While the cake is cooling, squeeze 5 tablespoons juice from the zested lemons. Trim the ends off the remaining whole lemon and very thinly slice; discard any seeds. Heat the lemon juice and remaining 1/2 cup sugar in a small nonstick skillet over medium heat, stirring until the sugar is dissolved. Add the lemon slices and cook, stirring frequently, until softened, about 5 minutes. Reduce heat to maintain a simmer. Use a fork to transfer the lemon slices to a bowl. Continue simmering the syrup until slightly thickened and beginning to turn golden yellow, 2 to 4 minutes.
Step 7
Set the rack over a rimmed baking sheet. Poke holes all over the top of the warm cake with a wooden skewer, 1 1/2 to 2 inches deep. Spoon the glaze over the cake, poking more holes if the glaze does not sink in. Arrange the lemon slices on top. Let the cake cool completely before slicing.
 

Baked Lemon Pasta July 12, 2012

Filed under: Recipes — admin @ 11:10 am

Baked Lemon Pasta

Print recipe
Baked Lemon Pasta
Serves 6
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Main Dish
Website The Pioneer Woman

Ingredients

  • 1lb Thin Spaghetti
  • 4 tablespoons Salted Butter
  • 2 tablespoons Olive Oil
  • 2 cloves Garlic (Minced)
  • 1 Whole Lemon (Juiced And Zested)
  • 2 cups Sour Cream
  • 1/2 teaspoon Kosher Salt, Or More To Taste
  • Plenty Of Grated Parmesan Cheese
  • Flat-leaf Parsley (Chopped)
  • Extra Lemon Juice

Directions

Step 1
Preheat oven to 375 degrees. Cook spaghetti until al dente.
Step 2
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Step 3
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Step 4
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
Step 5
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Step 6
Serve with crusty French bread and a simple green salad.
 

Fried Mozzarella July 11, 2012

Filed under: Recipes — admin @ 1:18 pm

Fried Mozzarella

Print recipe
Fried Mozzarella
Serves 40
Meal type Appetizer, Starter
Misc Serve Hot
Website Martha Stewart

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko or plain dried breadcrumbs
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 1lb bocconcini (bite-size fresh mozzarella balls)
  • 2 cups vegetable oil
  • Tomato sauce, for serving

Directions

Step 1
Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
Step 2
In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.
 

Macaroni and Cheese July 11, 2012

Filed under: Recipes — admin @ 1:17 pm

This looks so yummy. I know my son could live off of Mac and Cheese.

Macaroni and Cheese (The Pioneer Woman)

Print recipe
Macaroni and Cheese (The Pioneer Woman)
Serves 6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Main Dish
Misc Child Friendly, Serve Hot
Website Food Network (The Pioneer Woman)

Ingredients

  • 4 cups dried macaroni
  • 1 egg
  • 1/2 stick butter (4 tablespoons)
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 teaspoons dry mustard (heaping)
  • 1lb sharp Cheddar, grated (not pre-grated cheese), plus more for baking
  • salt
  • Seasoned salt
  • 1/2 teaspoon ground black pepper

Optional

  • cayenne pepper
  • paprika
  • thyme

Directions

Step 1
Preheat the oven to 350 degrees F.
Step 2
Cook the macaroni until still slightly firm. Drain and set aside.
Step 3
In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
Step 4
Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Step 5
Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.