DIY Tutus

{images via den's tutu cute boutique}

Aren't these just the cutest? I was sent a link to the website, Den's Tutus, Bows and More, and thought these diy tutus would be wonderful for a little girls party. They are a no sew project, which is great because I am not a sewer by any means. There are also a few variations such as extra poufy, reversible and ribbon wrapped waistband tutus.

{image via den's tutu cute boutique}

For instructions on how to make these no sew tutus click here.

Easy Appetizers

New Years festivities are fast approaching. These are a few scrumptious and yet easy appetizers to include in your New Years Eve celebration.

{image via}

Coconut Shrimp

4 dozen medium shrimp, peeled and deveined
Garlic powder
1 1/2 cups flour
2 eggs, beaten
3/4 cup shredded coconut

Season the shrimp lightly with salt, pepper and garlic powder.
Dredge each one in flour, then dip in egg, dredge again in flour and then roll them in coconut, coating thoroughly.
Arrange the prepared shrimp on a baking sheet and bake in a preheated 425° oven until golden brown, 12-15 minutes.
Serve with dipping sauce, if desired.
Makes 48 appetizers.

{image via}

Oven-Fried Chicken Satay

Yield: serves 12 (about 28 skewers)

1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1/3 cup Dijon mustard
4 cups cornflakes
2 teaspoons minced fresh sage
2 teaspoon minced fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Barbecue sauce, for serving

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Thread chicken pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of chicken with Dijon mustard.
In a food processor, combine cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken skewer in cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.
Serve with Barbeque Sauce.

{image via}

Deviled Eggs

Serves 6

6 large eggs
3 tablespoons light mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, salt and pepper.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours

Festive Candy Bark

This recipe is one of my favorites from Kraft Canada. A great recipe when you are short on time or even to give as a gift.

1/4 cup chopped pecans, toasted,
divided 6 squares BAKER'S Semi-Sweet Chocolate, melted 1 pkg. (6 squares) BAKER'S White Chocolate, melted
1/4 cup each red and green candy-coated chocolate pieces

Sir half the nuts into each bowl of chocolate.

Drop spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colours of chocolates. Swirl with knife. Top with chocolate pieces; press gently into chocolate with back of spoon.

Refrigerate 1 hour or until firm. Break into pieces.

DIY Holiday Centerpiece


One of my go-to ways to decorate for the holiday season is to simply take a few clear vases and fill with ornaments, greenery or cranberries. Or fill the bottom of the vase with artificial snow and top with your favorite ball ornaments. Put a few of these filled vases together for a beautiful centerpiece. So pretty and takes only a few minutes to put together for the holidays.

Clockwise from top left, top right, bottom right, bottom left

Glitter Reindeer DIY Decoration

{image via}

I am all about reindeer. It all began with that adorable little reindeer named Rudolph. To this day it is my all time favorite Christmas special and I could watch it a thousand times before Santa's big day. To create your own take a simple reindeer figurine or toy and cover with glitter. Wouldn't this little deer be great on a holiday table setting or as a centerpiece, or even on a mantle? So cute!

Drippy Icing Cake

This cake was my first attempt at a drippy icing cake adapted from Andrea Sweetcake's cakes on Flickr. It was a last minute birthday cake and there are a few things I think could use some work but it turned out okay. I love making little gumpaste figures such as bears and other animals and this little kitten was no exception.

DIY Cupcake Stand

Spotted this awesome diy cupcake stand tutorial from cakejournal. An easy way to create a beautiful cake stand that can be decorated according to your theme.

DIY Candy Buffet Lollipop Displays

Saw these awesome DIY Candy Buffet Displays from Hostess with the Mostess. Super cute and pretty simple to include in a baby shower or adapted to fit in with any special event.
For instructions on how to check out the Hostess with the Mostess daily blog.

Chocolate-Marshmallow Pillows

During the Christmas season I am all about the yummy sweets...well, maybe that is year round. Can't help my sweet tooth!

1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.


We are all busy this holiday season and this is a great recipe from Kraft Canada that is quick and easy to prepare. And delicious too!

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 Tbsp. honey
1 Tbsp. almond-flavoured liqueur
1 bar (100 g) TOBLERONE Swiss Dark Chocolate, melted
1/4 cup slivered almonds, toasted, ground
1/4 cup unsweetened cocoa powder

BEAT cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.

REFRIGERATE at least 2 hours or until firm.

ROLL cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

Can substitute almond extract for the almond liquor.

Hello Kitty Purse Cake

Thought I would share my latest creation. A Hello Kitty purse cake. Was a lot of fun to make!

Yo Gabba Gabba Birthday For My Little Guy

My little boy who is 2 absolutely adores the kids show "Yo Gabba Gabba". So naturally that was to be the theme of his 2nd birthday party. These are some of my DIY decorations for the party...

For more pictures click here.


I am new to this blogging world and I am excited to share some of my favorite things, fabulous finds and party ideas with you. Stop by and check out new treasures and inspirations that I have found and hope you will be inspired too!
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