my DIY to-do list

insignificantlittlethings:

“The Pandorica Opens” - Doctor Who Embroidery

Tolkien’s Words

Storage from Design Sponge

Take a look at Tee and Toast to get one of them.

angiephotographer:

crayonhearts (by cottoncandycastle)

(via mademoisellelycanthrope)

Tea bag note

You can use a template, like this, this or this.

(via: Curbly)

This Many Candles

Yarn invitations

by Danyelle of Dandee-Designs

$Cranberry Bliss Bar Clone Recipe (From Todd Wilbur, Top Secret Recipes Unlocked) Ingredients\3/4 cup (1 1/2 sticks) butter, softened1 1/4 cups packed light brown sugar3 eggs2 Tbsp. minced crystallized ginger3/4 cup chopped sweetened dried cranberries4 oz. white chocolate, cut into chunks1/2 tsp. salt1 1/2 cups all-purpose flour1/2 tsp. baking powder1 1/2 tsp. vanilla extractFrosting4 oz. cream cheese, softened3 cups powdered sugar1/4 cup chopped sweetened dried cranberries1 tsp. vanilla extract4 tsp. lemon juice Drizzled Icing1/2 cup powdered sugar1 Tbsp. milk2 tsp. vegetable shortening InstructionsPreheat the oven to 350 degrees F. Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool. Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake. Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake. Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastic storage bag with the icing and cut off the tip of one corner. Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.$

Cranberry Bliss Bar Clone Recipe

(From Todd Wilbur, Top Secret Recipes Unlocked)

Ingredients
\3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 Tbsp. minced crystallized ginger
3/4 cup chopped sweetened dried cranberries
4 oz. white chocolate, cut into chunks
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. vanilla extractFrosting
4 oz. cream cheese, softened
3 cups powdered sugar
1/4 cup chopped sweetened dried cranberries
1 tsp. vanilla extract
4 tsp. lemon juice

Drizzled Icing
1/2 cup powdered sugar
1 Tbsp. milk
2 tsp. vegetable shortening

Instructions
Preheat the oven to 350 degrees F.

Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.

Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastic storage bag with the icing and cut off the tip of one corner.

Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.