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Tuesday, April 23, 2013

DIY Craft Table - Part 1 {Ana White Plans}

I started building a craft table for a client a couple of months ago and the build is complete! I have to finish painting the base, but it has been moved into the clients home and it looks AMAZING if I may say so myself....hehe:)
 
 
This was the inspiration image from Pottery Barn.
 
 
After seeing her inspiration piece, I knew right where to go!!
Ana White of course! Plans Found HERE.
 
 





I should have it painted by next week and will have some AFTER pictures to share with you all.
 
I just have to let you all know that this was my first build following plans!! I was so afraid of cutting a board down to the wrong length and having to go buy more wood! That didn't happen.
 
 



Friday, April 5, 2013

Mini Reese's Cheesecake

 
 
I made these Mini Reese's Cheesecakes for Easter and since they where SO delicious, I thought I would share the recipe. 
 
 
I found this recipe on Inside BruCrew Life. Jocelyn HAS A TON of great recipes on her blog!
 
Ingredients

2 (8 oz. each) cream cheese, softened

1/2 c. sugar

2 eggs

2 tbsp. sour cream
4 tbsp. honey
1/2 c. peanut butter
16 Reese's Peanut Butter cups, regular sized
16 Reese's Peanut Butter cups, miniature sized
1/2 c. whipping cream
1 c. chocolate chips

 
 
Instructions
  1. Beat cream cheese until very creamy. Add the sugar and beat on low until fluffy. Add in the eggs, sour cream, honey, and peanut butter. Beat until all combined.
  2. Place a large unwrapped peanut butter cup in the bottom of each cupcake liner. Spoon enough batter over top to fill the liners 3/4 full. Bake at 350* for 20-22 minutes. Cool in pan for about 15 minutes, then carefully remove to a wire rack to finish cooling.
  3. Place in the refrigerator for 1 hour. Heat whipping cream to boiling, remove from heat, and stir in chocolate chips. Continue stirring until chips are completely melted. Top each cheesecake with a generous spoonful. Cool. Before serving, top with cool whip, sprinkles and a small reese's cup. Keep refrigerated
I made my own whip cream
                        
*1 cup heavy cream

 
*1 teaspoon vanilla extract
 
*1 tablespoon confectioners' sugar

 

 
1. In a large bowl, whip cream  with a whisk until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. 
 
 
 
 
 
 
 
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