Christmas crafting!

It all started with this picture my sister Christine found on Pinterest…

Over Thanksgiving, we were not only busy with Pie-fest (evidence found here and here) but we also decided to take on Black Friday shopping and a Christmas craft project. One of the three had a serious consequence on my bank account (I’m that sucker that equates 50% off to mean ‘I can buy twice as much!’). Most good people see Black Friday as a chance to swipe deals on Christmas gifts for others… I am a heathen.

After our early morning shopping, we decided the best thing to do would be to change into our sweats and commence the Christmas decorating/crafting! This project is a Martha Stewart creation so of course, I immediately loved it. We adapted the instructions a bit, though, because my parents prefer not to have too many holes nailed into their front door. Here’s the step-by-step process of our Christmas crafting… with the final beautiful result at the end!

Door Wreath Trio (all supplies bought at Michael’s)

  • 3 18-inch wreaths
  • 5 ½ yards (3 inches-wide) ribbon (2 yards reserved for bow)
  • U-pins
  • 3 medium Command Strips
tools:
  • scissors 
  • clear packing tape
  • measuring tape
  • felt tipped marker
  • stapler

(1)  Attach a 6-7 foot (depends on height of your door) ribbon length at top of door with a strip of tape. Fold the bottom end of ribbon in half lengthwise, and snip at an angle to create a notch.

(2)  Hold wreaths up to ribbon to determine desired positions. Mark positions on ribbon with marker. Attach each Command Strip at each mark, behind the ribbon. Gently cut a cross-shaped slit at the marks made on the ribbon so that each hook can poke through.

(3)  Cut three 1-foot ribbon lengths to wrap around the top of each wreaths.

(4)  Fasten at back with U pins. Cut a horizontal slit on the back of each ribbon.

(5)  Take 2 yards of ribbon and make a bow for the top wreath. Sadly, Martha does not give very good directions for this. I just kinda folded the the ribbon back-and-forth and stapled the center. I then took another 6-inch piece of ribbon, wrapped it around the center and stapled it twice in the back. Once the bow is made, attach to a wreath, securing with a U pin.

(6)  Hang onto the hooks through the slit cut on the back of each wreath. Look back and admire your instant Christmas cheer!

So, WHO WORE IT BEST??



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georgia on my mind

from the Big Apple of NYC to Georgia peaches 🙂 it’s good to be home.

it’s even better to have a spacious, fully stocked kitchen (no more using a wine bottle as a rolling pin!). what better way to celebrate coming home than to make a good ole fashioned cobbler. one of our family friends visited our home last weekend and dropped off a bushel of peaches (not quite a bushel, but it’s a LOT!). so making peach cobbler not only became a priority but a necessity.

a fraction of the bushel

cobblers are one of the easiest desserts to put together. there’s no rolling, scooping, or icing involved– just laidback, no frills deliciousness. like a nice southern dessert should be.

ready to be baked in the oven!

Peach Cobbler
adapted from Martha Stewart (I halved the following recipe)

  • 15 ripe peaches, peeled and sliced (about 2.5 quarts)
  • ¼ cup cornstarch
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • ¼ cup + 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • ⅔ cup cold heavy cream
  • 1 teaspoon vanilla extract

(1)  Preheat oven to 350° F.
(2)  Place peaches, cornstarch, brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 ½ x 11 ½ inch baking dish or 10-inch cast iron skillet when halved.
(3)  In a large bowl, combine flour, ¼ cup granulated sugar, baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
(4)  Whisk together egg, heavy cream and vanilla in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together.
(5) Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions. Place rough balls of dough on top of peach mixture.  Now I love Martha, but I think her Yankee roots are showing here. I just dolloped spoonfuls of the dough over the peaches. It creates for a more traditional, cobbler-y top.
(6)  Sprinkle the top with the remaining tablespoon of granulated sugar. Bake until golden brown, about 40-45 minutes.
(7)  Transfer pan to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.
 

Makes 10-12 servings