Homemade Potato Chips
Five Things
DIY: Stretch Bracelet
Recently one of my favorite things to do at night to wind down is watch TV and create jewelry. I have been drawn to really simple and delicate necklaces and bracelets, but after a recent trip to Michaels I found some faux pearls in a variety of colors and sizes that are perfect for creating quick and easy bracelets. The best part of these bracelets is no jewelry experience is needed. So no matter what your skill level is you can put your own spin on these bracelets.
Tools: beads, scissors, Stretch Magic (you can use .7mm or .5), ruler and a bead board is optional
Step 1: Measure your wrist and cut your Stretch Magic three to four inches larger. For instance I have a six inch wrist so I cut my Stretch Magic to nine inches long. You want the extra length for easy tying when you finish.
Step 2: Begin to thread your beads onto your Stretch Magic. Be sure to hold the opposite end so your beads to not fall off.
Step 3: Continue to thread your beads until you reach your desired length. I recommend carefully wrapping around your wrist.
Step 4: First cross over the two ends, then with your right-hand, wrap around two times.
Step 5: It should now look like this.
Step 6: Pull each end to tighten making sure the beads have come together. Keeping the first knot secure, repeat steps 4 and 5. Make sure the knot is tight and has fully closed, then trim ends to finish.
Prepping for Game Day
The countdown to college kickoff is quickly approaching, and I have already been prepping the outfits for University of Michigan tailgates. During the warmer months of football season I like to wear outfits that coordinate the team’s colors, such as a maize sundress paired with blue accessories. My hair is always up and accompanied by a matching ribbon. Above you will see the outfit I will be wearing to U of M’s home opener (unless temperatures drop drastically. Now it’s your turn…. tell me what school you’ll be rooting for and what you wear to football games.
Champagne Cupcakes
When I had my mum over this weekend for brunch I knew dessert was essential. I decided to make these champagne cupcakes to balance out the dense bagels. The cupcake has the perfect amount of champagne and the whipped cream frosting is a light addition, and creates the quintessential flavor balance. I topped each cupcake with white chocolate. I think these might be essential for New Years Eve parties.
Champagne Cupcakes with Whipped Cream Frosting
for the cake
• 1/2 cup (1 stick) unsalted butter softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 3/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup Champagne (I used Prosecco)
Directions
1. Preheat the oven to 325 degrees. Using a standing mixer or hand held mixer, in a bowl cream together the butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add in the vanilla and mix well.
2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and set aside. In another bowl (medium sized) whisk together the champagne and and sour cream. Add the flour and champagne mixture alternately, beginning and ending with flour to the egg mixture. This batter will be thick.
4. Fill cupcake liners with 1/4 cup of batter and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Whipped Cream Frosting
• 2 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 2 cups heavy whipping cream
• 1/4 cup sugar
Directions
1. In a large saucepan bring about an inch of water to a boil. Meanwhile, in a 1-cup heatproof glass dish (I used a measuring cup) combine the cold water and gelatin. Allow to stand for 2 minutes. Place glass dish in the saucepan of boiling water. Cook and stir about one minute or until gelatin is completely dissolved. Remove glass fish from water, set aside and allow to cool for seven minutes.
2. In a chilled large mixing bowl beat whipping cream and sugar with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stuff peaks form (tips stand straight). Makes about 4 cups.
Fashion meets Food 