Six ways to package your blue ribbon winners for National Chocolate Chip Cookie Day (May 15th!):
It’s painful for me to tell you that it snowed in Denver yesterday. Although I may have wanted to resort to violence (punching a hole into the wall) I decided to instead pull out my Astrobrights paper stash and colorize instad. With Beck by my side, I created these fruit paper cuts while he practiced what I will call color theory (getting marker all over everything).
This project requires no fine art skills (believe me, I have none), only a few supplies you probably already have on hand, and is kid friendly if they know how to use a pair of scissors. Simply freehand cut the fruit and geometric shapes and use a glue stick to put it all together.
You could create a whole slew of fruits (pineapples are all the rage right now).
Ready to bust out your own colorful project? I’m giving away a customized package of Astrobrights paper (proof that it’s amazing) and a $50 gift card to Office Depot to help you colorize this spring. All you need to do is comment on this post telling me what projects you have in mind. This giveaway is open for 48 hours. Winner will be randomly selected then contacted by me via email. Good luck!
Yet again, Yangyang is topping my list of faves with her vibrant abstract paintings. These pieces are from her exhibit, Down the Rabbit Hole, which opens today at Madelyn Jordan Fine Art. I can see the texture through the screen, I can’t imagine how much more beautiful they would be in person. New Yorkers, flock (then buy me a little something for my birthday).
Have a lively weekend (and don’t forget to call mom)!
Cake and ice cream is pretty much the ultimate party theme. It works for kids, adults, birthdays, anniversaries, Arbor Day. Here are a few ideas for a sweet fete, starting with this i scream invitation from Tiny Prints.
For the toppers that broadcast the flavor of the cake as well, I printed block letters (festivo font) on patterned paper and cut them out. Then I attached to gold wire with hot glue. It would be even easier to use letter stickers or chipboard.
Scoop the ice cream ahead of time and freeze on a cookie sheet – the scoops stay frozen longer (perfect for serving) and it saves you from sticky forearms at the party.
Bonus, the layered streamers can double as a photo booth backdrop. I shared the how-to right here on the Tiny Prints blog.
And now, I believe, it’s time for a slice and a scoop.
I posted a photo of this goodness on Instagram yesterday and was surprised by the number of people who expressed they had never heard of happiness bars (also known as nanaimo bars). Okay, so it was only about five people, but in my mind that is too many. So the recipe must be shared.
These layered treats are a go-to favorite that never disappoint. And while I’ve been making them for years, my sister recently shared a secret that makes them taste even better. Simply 1 1/2 the recipe but don’t adjust the pan size (this is a good plan for rice krispie treats too). Since I’m never using the original measurements again, I’ve already adjusted the ingredients in the recipe below. Time for some happiness in bar cookie form.
– 3/4 c butter
– 6 Tbsp cocoa
– 3/4 c powdered sugar
– 2 eggs, slightly beaten
– 3/4 c nuts (optional – I always leave these out)
– 1 1/2 c coconut
– 2 tsp vanilla
– 3 c graham cracker crumbs (18 whole)
Melt butter and cocoa then stir in remaining ingredients. Press in 9×13 pan and chill until set.
– 3/4 c butter
– 4 1/2 Tbsp milk
– 3 tsp vanilla dry instant pudding
– 2 tsp vanilla
– 3 c powdered sugar
Melt butter and milk together over stovetop. Add pudding mix and cook for one minute, stirring constantly. Remove from heat and add powdered sugar and vanilla. Spread on the crust and chill until set.
Melt 1 1/2 cups of chocolate chips then drizzle and spread on top. Chill and store in freezer, bring to room temperature to serve.
Remember, there’s no excuse for bad dessert.