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
  • 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!


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