DIY Feather Earrings
I’ve been a bit undecided about the feather trend, but I actually am starting to get more into it! So to stay on the safe side I thought I would make some feather earrings. They were super quick and easy to whip up! You can decide whether they are cute or not! ;)
I began by cutting the feathers to the size I wanted.
Next I painted the feathers. When I painted them the hairs stuck together, this made the feathers into a pretty shape that I liked.
While I waited for the feathers to dry, I placed a bead onto a piece of wire and twisted around it to secure it.
I then added some more beads.
I topped the beads off with a crimp bead and threaded the feather through. Then I crimped it with pliers. Lastly I attached the wire to the earring hooks.
What do you think about the feather trend? Are you jumping in at all? Or waiting for it to pass…
Have a great Monday!
Betsy Burnham’s Creative Workspace
I love designer Betsy Burnham’ s creative workspace! It is such a fresh and inspiring place. I am sure it would be lovely to work here!
All images via Burnham Design.
Have a great day!
Valentine’s Day Cards
This past week I have been busy with different things, so whenever I had a couple spare minutes I would work on some note cards for Valentine’s Day.
I found it easiest to gather supplies I thought I would use in a color combo I liked. This way I wasn’t feeling overwhelmed with choices!
I had some old post cards that I covered the fronts with pretty papers.
I was so excited to have the above patterned tapes arrive in my mail from PrettyTape this week! I love the patterns!
Morning Light
I snapped these photos yesterday, the last day of January 2012! We had a ton of snow this past weekend, so beautiful in the morning light…
Chocolate Banana Cupcakes With Cream Cheese Icing
I finally gave into my week-long craving for cream cheese icing and made these delicious Chocolate Banana Cupcakes!
Chocolate Banana Cupcakes:
- 1 cup (200 grams) granulated white sugar
- 1 cup (130 grams) all-purpose flour
- 1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed)
- 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup mashed ripe bananas (about 1 medium sized banana)
- 1/2 cup (120 ml) warm water
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) canola, corn, or vegetable oil
- 3/4 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 12 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (The batter is quite thin.) Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool on a wire rack.
(Recipe from Joy of Baking.)
Cream Cheese Icing:
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter or margarine, softened1 tsp. vanilla
- 1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
Add sugar gradually, beating after each addition until well blended.
I added a drop of pink food coloring for an extra, pretty touch!
- Note: The cream cheese icing is enough for the cupcake recipe doubled. If you do the cupcake recipe 1 time, make 1/2 of the icing recipe.
(Recipe from Kraft.)
Happy baking!
