A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Terms | Site Map
Welcome, Guest.
Please login or register.
Random Tip: When you post a project, it's easier for people to discover it if you choose a great title for your thread.
Total Members: 296,704
Currently Running With Scissors:
690 Guests and 31 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

  Show Images
Pages: [1] 2
1  twisted wire tree jewelry holder in Trinkets and Jewelry: Completed Projects: General by shastaw2006 on: January 03, 2010 01:06:50 PM
I've needed a stand for my jewelry, but I don't have anywhere to set one. So I made one to go on the wall.


I'll hang belts and scarves and hats on the bottom, and my necklaces on the top branches, and earrings in the loops at the end of the branches.






 I'm not sure if I'm done with it yet, I think I want the trunk to be a bit thicker, so I might wrap some more wire around it. I also need to figure out how to hang it on the wall.  Smiley

What do you think?
Report to moderator  THIS ROCKS  
2  amaaazing homemade pizza in Recipes and Cooking Tips by shastaw2006 on: September 01, 2009 08:36:44 PM


My dinner.  Cheesy

I used this recipe for the dough, using mixer, but I bet you could do it by hand as well. http://www.recipezaar.com/Soft-Italian-Bread-Sticks-Abm-104628

Dough

    * 1 cup warm water (70 to 80)
    * 3 tablespoons soft butter
    * 1 1/2 teaspoons salt
    * 3 cups bread flour (All purpose works well also)
    * 2 tablespoons sugar
    * 1 teaspoon italian seasoning
    * 1 teaspoon garlic powder
    * 2 1/4 teaspoons active dry yeast (about 1 packet)

Directions
 Pour the warm water into your mixing bowl. Add the sugar, and let dissolve. Add the yeast and let sit for a few minutes, until dissolved. (This is 'blooming' your yeast, to make sure it's good.) Then add the salt and seasonings, if you decide to use real, minced garlic, then it would be extra good. Add in the butter and mix best you can. Dump in a bit of the flour (about half) and mix in stand mixer with dough hook. Continue to add the flour until the dough is ready. (If you need help on this, find a recipe that makes bread dough with a mixer. You want the dough to take just enough flour until it's not sticky anymore.) When the dough is ready, pull it off the hook and leave it in the bowl with a towel covering it for about 30 mins. (You can let it sit longer if you need to)

 
This made three pizza balls. I stretched it out- I've found the easiest way to do this is to start to pull it apart, then once it's about as big as your open hand, hold it by the edges and rotate, letting it stretch to the floor until it is as big and as thin as you'd like.

Spread a bit of olive oil on a foil covered cookie sheet, and lay out your dough. Brush the edges of the dough with some olive oil, then add your toppings!

On mine, I used Hunts Garlic and Onion spaghetti sauce, reduced down a little bit. If I had planned it out, I would have made some sauce from scratch, but this was very good.

Next I put on some basil leaves, then covered with mozzarella cheese.

Then my actual toppings were:
  • olives
  • mushrooms
  • sundried tomatoes (I won't use these again, they were kinda weird. But I tried it, and expanded my taste bud horizons)
  • italian sausage

It was really good.


*note* I am not a professional baker. I don't really know what I'm talking about with bread. But this is how it works for me. If I explained the yeast or the dough making wrong, please let the rest of us know! lol
Report to moderator  THIS ROCKS  
3  chicken tomato spinach alfredo pizza in Recipes and Cooking Tips by shastaw2006 on: September 07, 2008 01:36:48 PM


Luckily I remembered to take the picture before the rest got eaten... lol.

We usually get this pizza from Papa Johns, but lately they never have the ingredients to make it. (What kind of pizza place runs out of tomatoes?!?!?) So, in rebellion of the unprepared pizza shop, we've decided to make our own. This was the first experiment.

Whenever I cook chicken on the stove, it always comes out really dry. So this time I sorta boiled it- but get this- in lemonade. It was really good, I don't remember where I got the idea, but I saw it in a recipe once. So anyways, I added some kosher salt and italian seasonings, don't ask how much, I just wing it, probably about 1/2 tsp italian seas. and 1 tsp kosher salt for 1 chicken breast.
While I was cooking that, I defrosted (cooked?) the spinach in boiling water. I didn't use much of the spinach, probably 1/3- 1/4 of a cup, and we'll use less next time. I strained the spinach, and mixed it with some alfredo sauce. I used classico creamy alfredo, and I think I'm going to make it from scratch next time, it didn't taste like good alfredo sauce.
So I thinly spread the alfredo spinach mixture on the precooked Boboli pizza crust, and put a generous helping of mozzeralla cheese over that. Then I cut up a tomato into slices, and put that on the pizza too. Then the chicken, drained out of the lemonade, put on decoratively. Into the oven at 375 (although the crust said 450, I thought that was a bit high for my old-usually-burns-stuff oven. 8-9 minutes later and it was really really good. Even though it will be better when I use a better alfredo sauce next time.

Anyways, this was good and you should try it!
Report to moderator  THIS ROCKS  
4  painted clock in Crafty Housewares: Completed Projects: Reconstructed by shastaw2006 on: August 14, 2008 10:55:43 AM
Just a new paint job- I got this old clock from goodwill for $3.75. It was nice and all, but it didn't match the living room. So I painted the wood bit black, and the gold bit silver. I even took it apart and painted the second hand too.


And here is the before, I realized I hadn't taken a picture of it after I started to paint.
Report to moderator  THIS ROCKS  
5  Re: Holiday Cookie/Candy/Recipe Swap Round 2 Gallery in The Swap Gallery by shastaw2006 on: December 12, 2007 09:35:35 PM
I received from cfbandit and oopscreations last week, here are the cookies from oopscreations:





And here are the recipes she sent, although I can't tell which cookies are which!  Embarrassed But that's okay, I'll just make them all! lol


BASIC CUT-OUT COOKIE DOUGH

1 (8oz) cream cheese

1 cup butter
2/3 cup sugar
tsp vanilla

1 cup flour
Dash of salt

Combine softened cream cheese, butter, sugar and vanilla. Mix until blended. Add flour and salt, mix well. Chill. Roll and cut into desired shapes. Bake at 375 for 8 to 10 minutes.

CHOCOLATE-CHIP MERINQUE COOKIES

3 egg whites

1 cup sugar

1 tsp vanilla

1 Tbsp cocoa powder

Mini Chocolate Chips (1/2 pkg)

Beat 3 egg whites till frothy, add 1 c sugar slowly. Beat until stiff Add 1 tsp vanilla and 1 Tbsp of cocoa powder, Beat. Fold in half pkg. of mini chocolate chips. Spoon onto wax paper covered sheets. Bake 40-50 minutes at 275

CHOCOLATE-KISSED COOKIES

cup (1 stick) unsalted butter, softened

cup creamy peanut butter

cup packed light-brown sugar

cup granulated sugar, plus cup for rolling

2 teaspoons vanilla

2 large eggs

2 cups all-purpose flour

cup unsweetened cocoa powder

teaspoon salt

48 Hershey's Kisses (Peanut Butter, Dark, Milk or Almond), unwrapped

In medium-size bowl, beat butter, peanut butter, light-brown sugar, cup granulated sugar and vanilla in bowl until smooth and creamy, 3 minutes. Beat in eggs. In small bowl, mix flour, cocoa and salt. On low speed, beat into butter mixture. Refrigerate 15 minutes. Heat oven to 375. Roll dough into balls, 1 tablespoon each. Roll each ball in the cup sugar. Transfer to un-greased baking sheet, spacing 1 inch apart. Bake in 375 oven until set, 10 minutes. Press an un-wrapped chocolate candy in center of each cookie. Return to oven; bake 1 minute to set. Let cool slightly on sheet on rack. Remove cookies to rack; let cool completely. Store cookies in airtight container up to 2 weeks (chocolate centers will firm up overnight).

CLASSIC PEANUT BUTTER

1/2 cup butter or margarine

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

3/4 teaspoon soda

1/2 teaspoon baking powder

11/4 cups flour

1/4 teaspoon salt

Cream sugars, butter or margarine, and peanut butter. Beat in egg, then stir in remaining ingredients. Shape dough into a small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center. Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350 for about 12 minutes. (Bake for a little less time for chewier cookies.) Makes about 2 dozen. Optional: Sprinkle Chopped Peanuts, or Reeses Pieces on top before baking.

CHERRY-OATMEAL WALNUT COOKIES

3/4 cup butter

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

2 large eggs

1 teaspoons vanilla

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

2 cups rolled oats

1 cup dried cherries (or dried cranberries)

1 cup chopped walnuts

Heat oven to 375F. In the bowl of an electric mixer, combine butter and sugars; beat at medium speed until well blended. Beat in eggs and vanilla until well blended. In a small bowl, combine flour, baking soda, cinnamon and salt. Stir into creamed mixture; mix well. Add oats, sun dried cranberries and walnuts. Spray cookie sheets. Drop dough by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until lightly browned. Cool on cookie sheets 5 minutes; transfer to cooling rack.

 

CRUSHED PEPPERMINT COOKIES

1 cup margarine

1 cup brown sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking soda

teaspoon salt

2 cups quick-cooking oats

cup crushed peppermint candies (candy canes)

Glaze

1 cups confectioners sugar

3 tablespoons milk

3 tablespoons crushed peppermint candies

Beat margarine and brown sugar in mixing bowl until light and fluffy. Blend in egg. Set aside. Sift together flour, soda, and salt. Add dry ingredients to wet mixture; mix well. Stir in quick oats and peppermint. Roll into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes in a 350 oven. Cool completely. Combine sugar and milk for glaze; drizzle over cookies and sprinkle with candies. Makes Four dozen.

OATMEAL RAISIN

1/2 cup shortening (butter)

1 cup white sugar

2 eggs

1/4 cup milk

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup raisins

1 2/3 cups quick cooking oats

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL TOFFEE CHIP COOKIES

1 cup unbleached all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 lb (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup dark brown sugar packed

1 large egg

1 tsp vanilla extract

1 cup oatmeal, uncooked (not quick oats)

1/2 cup (about 3 oz) toffee crunch candy, (Heath Bar)

Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda, salt, and cinnamon together. Set aside. Put the butter, granulated sugar, and brown sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute, or until the mixture is smooth. Add the egg and vanilla and mix on low speed until they are blended thoroughly, about 15 seconds. Stop the mixer and scrape the bowl during this time. Decrease the speed to low and add the flour mixture and oatmeal. Stir in the crushed toffee. Using 2 tablespoons of dough for each cookie, roll the dough between the palms of your hands to form 1 1/2-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets. Bake the cookies until golden brown, 12 to 13 minutes. After 7 minutes of baking, reverse the baking sheets front to back and top to bottom to ensure even browning. Watch the cookies carefully as they near the end of their baking time. Cool the cookies on the baking sheets for 5 minutes. Transfer the cookies to 2 wire racks to cool completely. Makes 16 3-inch cookies

SNICKERDOODLES

1 c butter

c firmly packed brown sugar

c plus 1 Tbsp sugar

2 eggs

1 c flour

2 cups uncooked oats
2 tsp cinnamon

1 tsp baking soda 1/2 tsp salt

Heat oven to 375, Beat together butter, brown sugar and c sugar until light. Add eggs and mix well. In separate bowl combine flour, oats, 1 tsp cinnamon, soda and salt. Add to sugar mixture and blend. Drop by spoonfuls onto a grease baking sheet. Mix 1 tsp sugar and 1 tsp cinnamon and sprinkle over cookies. Bake 8-10 minutes

 

TOLLHOUSE COOKIES

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated white sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CAKE COOKIES

1 (18.25 ounce) package chocolate cake mix, any brand

1/2 cup butter, softened

2 eggs

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

And here are the pictures of the cookies and candy cfbandit sent me
pumpkin fudge


Chocolate ribbon cookies (left) and Peppermint Palmiers (middle and right)


cfbandit might be able to post the recipes, if not I'll type them out and hopefully get everything right!

Thanks! everything was soo good.
Report to moderator  THIS ROCKS  
6  Record coaster set with 45 record holder in Crafty Housewares: Completed Projects: General by shastaw2006 on: November 29, 2007 09:54:22 PM
My boyfriend and I made these for his brother's xmas present. I'm really happy with how they came out. He scored and snapped the regular record into equal pieces and I hot-glued the cork onto the back and melted the 45.



Report to moderator  THIS ROCKS  
7  Re: What's on your list for chrismas this year? in Winter Holidays by shastaw2006 on: October 17, 2007 12:34:43 PM
Best friend/cousin - still have no idea. If she moves into her new place by then, probably buy her some fancy wine glasses and a nice bottle of wine. She lurrrves wine. maybe a knit wine cozy to go with it?

I saw these made in a swap, they're wine glass coasters

on this page http://www.craftster.org/forum/index.php?topic=97122.msg932137#msg932137

You could even make them in different colors, and they would be wine charms too! and the way you slide your glass into it, people will always use a coaster. I adore them, I'm totally making some
Report to moderator  THIS ROCKS  
8  Re: fake cookies- how? in Discussion and Questions by shastaw2006 on: October 16, 2007 09:09:37 PM
They're traditional cookie jars...  heres a pic you can kinda see it



I just want the image of the cookies, and it's just me and my boyfriend, so no worries about people getting upset about biting into a fake cookie. except for the drunk friends, and then it will be funny.

Mostly, I don't care that the cookies are being eaten, but I want the look of the cookies there, without me and my SO eating 2-3 cookies a day, if the real ones are there, they will be eaten. There's no such thing as self-control in this house.


I like the felt cookie idea, after I made some more chocolate chip cookies I was examining them and decided that it's going to be way too hard to get cookies that look like my normal ones, so I'm leaning towards obviously fake. That will prevent people messing them up, too.
Report to moderator  THIS ROCKS  
9  painting burner covers in Crafty Housewares: Discussion and Questions by shastaw2006 on: October 11, 2007 02:36:22 PM
I got some blank burner covers at the dollar store the other day so that I can paint them. What's the best way to do this? I tried using acrylic paint, but that didn't look so good, and I'm thinking of trying spray paint, but I was wondering if anyone has done this before. I'm hoping to put some sort of pinup girl on after I paint the base coat... but I'm not sure the best way to do that either. I'm not much of an artist... but I'm good on the computer with graphics and such. any ideas? Maybe a sticker... will that work okay?
heres a picture of the burner covers blank from the store
Report to moderator  THIS ROCKS  
10  Rum bottle dish soap dispenser in Crafty Housewares: Completed Projects: Reconstructed by shastaw2006 on: October 11, 2007 02:29:06 PM
We're big fans of Sailor Jerry Rum around here... and I saw some post about someone putting a pour spout on a vodka bottle and using it as a soap dispenser, so I had to do it! Not very crafty, but I think it's cool.

I like apple soap the best, but I think I'm going to change to the amber colored one so I can get the look of the rum better.

Maybe one of my drunk friends will try to drink it! lol
Report to moderator  THIS ROCKS  
Pages: [1] 2


only results with images
include swap threads
advanced search



your ad could be here!

How-To Videos
Tim Federle Reading Better Nate
Your Network Is Your Net Worth by Porter Gale
The Program by Suzanne Young
Mary Higgins Clark: The Queen of Suspense
What Did Thatcher and Churchill Have in Common?
Latest Blog Articles
Sock It To Me!
Meatless Monday: Kale and Edamame Salad
@Home This Weekend: Teacup Bird Feeder

Comparison Shopping




Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies
Comparison Shopping

Craftster heartily thanks the following peeps...
Moderators

Follow Craftster...






Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2014, Craftster.org an Internet Brands company.