the thrifty crafter

While a simple silohouette can get you kicked off of Lifetime’s Project Runway, using that of a small bird is a creative way to add some spring festivity to your Easter place setting.  Start with robin’s egg blue cotton placemats (a steal at BigLots for $0.50 each!), pair with natural-colored linen hemstitch napkins (see my other post for another place setting using these napkins), and add chocolate brown felt birds perched atop paper-wrapped wire napkin rings.   Paper Source provides a printable bird silhouette that, with some adaptation, is perfect for this project.

Here’s what you need:

• Brown felt
• paper-wrapped wire
• wire cutters and jewelery making pliers
• sewing machine and contrasting thread (I used white)
• glue gun and glue sticks

Here’s what you do:

1. Print a copy of the bird silhouette and cut out.  I removed the legs and branch for ease of sewing.
2. Fold felt and pin paper bird to felt, cutting out two birds at once.

   

3. Sew the pieces of felt together, trying to follow the shape of the bird as closely as you can.  Clip loose threads.
4. Take two wires and twist them together.  Repeat with another two wires.
5. Twist the doubled wires together, then form a ring.

   

6. Use wire cutters to clip to desired length. Remove any sharp edges and use jeweler’s pliers to bend free ends. You should be able to make two napkin rings from each braided strand.
7. Use hot glue gun to secure felt bird to napkin ring, making sure to cover area where ends of wire came together.

   

Tips: Eco-Fi brown felt was purchased at Joann’s in the remnants section for 50% off – I always peruse this bin and pick up whatever I think I might use for future projects – it is an abundant resource!  I only used an 8×10 piece for this project, so I have leftover felt for future projects.  Paper-wrapped wires can also be found at your local craft store.  I happened to have some in my crafting stash from my sister-in-law’s wedding – they were used to create inexpensive, artificial monkey tails for flower arrangements…I kept them because I knew I could use them for some type of craft project! Always keep stuff that has creative potential!

While my husband doesn’t love anything that makes our little dog look adorable, I happen to like giving him a little spirit for the holidays.  Recently, I saw a reversible dog bandana in a retail pet store that I thought would be super easy to recreate using spunky prints for the various seasons throughout the year.  By making a two-sided bandana, you can cut your adornment stash in half AND appease your husband by having less stuff!

For spring, I chose to do one side green for St. Patty’s Day and one side in pastels for Easter. My favorite place to shop for the prints (since you only need a small amount of material) is the clearance fabric bin at Joann’s.  The quilting quarters and Fat Quarters are only $0.50!  Using velcro closure, which you can usually find at the 99 cent store, this pet project definitely qualifies as a thrifty craft!

Here’s what you need:

• two spirited, holiday print fabrics
• scissors
• thread & sewing machine
• velcro
• hot glue gun and glue sticks (optional)

Here’s what you do:

1. Measure you dog’s neck.  Our barrel-chested little Jack Russell mix measures 14 inches.

2. Iron and pin your two fabrics together, print side in.

3. Trace out a bandana shape on your fabric (or if you plan to make more, trace onto a piece of stiff cardboard to create a stencil), using the neck measurement as a guide to the length (add at least an inch to have  an area for overlap).  For my bandana, see the measurements below (and no, I did not use the pythagorean theorem to find the length of the hypotenuse of the triangle – just connect the dots!!!)

4. Add 1/4 to 1/2 inch seam allowance along the outside of your tracing – this is the line where you will cut the fabric.

5. Pin, cut and sew, leaving one open edge to turn out your bandana.

6. Turn out, iron and close open edge.

7. Cut velcro into a 1.5 inch strip. Use hot glue gun with fabric glue (or use a sewing machine..i just got lazy!) to affix your velcro strips.  On one side, with the point of the bandana facing you, position velcro vertically, then flip bandana over, with the point still facing you, and position second velcro horizontally.

Cost: $2, with lots of extra velcro for other projects and enough material for a second bandana for a similar size dog!

I’ve always loved the robin’s egg blue, earthy brown and soft yellow speckled eggs you can find in the stores this time of year.  This Easter, I designed my decorations around these inspiring little symbols of the season and incorporated natural elements, like fresh willow branches and wheatgrass,  to capture the spirit of spring renewal.  Here are a couple of inexpensive and easy centerpieces ideas for your special gathering.

Egg Tree

Here’s what you need:

• one bunch of pussy willow branches
• tall vase
• one package of speckled eggs

Here’s what you do:

Clip your branches to the proper height for your vase, removing any buds that would fall below the level of the water in your vase.  Artistically arrange your eggs along the branches.

I found the pussy willow branches at Von’s for $4.99, the vintage milk glass vase is from a thrift store and the high quality speckled eggs (which are also used in the centerpiece below) were purchased at Tuesday Morning for $4.99 for 12 eggs (you can also easily find these at your local Michael’s or Joann’s craft stores).

Egg Hunt Centerpiece

Here’s what you need:

• two galvanized metal trays
• six small pots of wheatgrass
• one package of speckled eggs

Here’s what you do:

Place 3 wheatgrass plants into each galvanized planter.  Artistically arrange eggs among the blades of grass – I used a zigzag pattern with 4 eggs.

I purchased my 13×4.5×5.5 galvanized metal planters from Joann’s on a 50% off sale for $3.99 each and found the wheatgrass at my local farmer’s market for $0.99 each.

Tips: Instead of purchasing your eggs pre-strung and pre-painted, you could make your own and it would probably be cheaper, just more time consuming and messy!

Alright, I admit it- I’m addicted to making wreaths! These circular wall ornaments add a simple elegance to seasonal decorating that I just love.  So without further ado…The Pottery Barn-Inspired Sheet Moss Wreath.

Need some Spring in your home but don’t want to spend $49 at Pottery Barn to do it?  Try this simple, though slightly messy, craft to make your own modern moss wreath.

Here’s what you need:

• straw wreath form
• 2 packages sheet moss
• glue sticks and hot glue gun
• scissors
• olive colored thread

Here’s what you do:

Find a nice spot outdoors for this craft – the moss can get messy! Cut sheet moss into ~3″ wide strips.  Use hot glue gun to secure strips tightly to straw wreath form.  Fill in any uncovered spaces with appropriately cut pieces of sheet moss.  Once wreath is covered, use thread to wrap around wreath form in a decidedly haphazard fashion.  The thread will help to keep moss from shedding and also adds some textural interest.

Cost: $15 – a $35 savings from the Pottery Barn retail price!  Sheet moss and wreath were purchased at Joann’s with 40% off coupons and I have 85% of the second sheet of moss left for another project.

Since my Lime-Pistachio Tart last year was such an ordeal, I decided I wanted to make a different dessert for St. Patty’s Day dinner this year.  I still wanted the same decadence since the main meal is so simple and decided to go the chocolate route.  Bon Appetit Magazine published a recipe for a Chocolate Stout Cake in 2002 that has gotten rave reader reviews on epicurious.com (one of my go-to websites for culinary inspiration), so this one was a no-brainer.  I adapted the recipe to use a bundt pan, and instead of their icing, I used Martha Stewart’s recipe for Chocolate Ganache Glaze.  Serve each slice with a dollop of  french vanilla ice cream and some Bailey’s infused coffee and you’ve got a fabulous ending to a great meal!

Ingredients:

Cake

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• 3/4 cups unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoons salt
• 2 large eggs
• 2/3 cup sour cream

Glaze

• 6 ounces semisweet chocolate, finely chopped
• 2/3 cup heavy cream
• 1 tablespoon light corn syrup

Directions:

Cake

1. Preheat oven to 350°F. Butter a bundt pan.
2. Bring stout and butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and salt in large bowl to blend.
4. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
5. Add stout-chocolate mixture to egg mixture and beat just to combine.
6. Add flour mixture in 3 parts and beat on slow speed until just incorporated after each addition.
7. Pour batter into prepared bundt pan. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Transfer cake to rack; cool 10 minutes. Turn cake out onto rack and cool completely.

Glaze

1. Place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.
3. Pour glaze into a container with a spout (like a Pyrex liquid measuring cup) and generously drizzle over cake.

This recipe creates a moist and dense cake with an incredibly rich and chocolatey glaze.  It will be my go-to recipe for chocolate cakes in the future, St. Patty’s Day or not!

I always make some kind of treat for my staff members around the various holidays of the year. This St. Patty’s Day, I was inspired by the Sprinkles Irish Chocolate seasonal cupcake and decided to try to create something similar at home.  I found a recipe for delectable, rich dark chocolate cupcakes from Cooks Illustrated and topped the cupcake with a basic cream cheese frosting, infused with Bailey’s Irish Cream.

I’ve had difficulty in the past with getting my cream cheese frostings to be stiff enough to be pretty for cupcakes – while they always taste delicious, they never look fabulous by the time they get to their recipients!  So, I did some research for tips on how to keep my frosting nice and presentable – and boy was I happy with what I found!

Ingredients:

Cupcakes:

(makes 12 cupcakes; per the original recipe, do not double…make two separate batches if you need more)

• 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped (I used Lindt 70% cacao)
• 1/2 cup (1 1/2 oz) Dutch-processed cocoa
• 3/4 cup (3 3/4 oz) unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup (5 1/4 oz) sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup (4 oz) sour cream

Frosting:

(makes 2 cups)

• 8 ounces cream cheese, cold
• 5 tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla
• 2 1/4 cups powdered sugar, sifted (measure, then sift into bowl)
• 2.5 tsp Bailey’s Irish Cream, to taste

Directions:

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners.
2. Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.
3. Whisk flour, baking soda and baking powder in small bowl to combine
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until toothpick inserted into center of cupcakes comes out clean, 18-20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
7. Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat cream cheese, butter, and vanilla until blended. Add sugar one-third at a time and beat just until smooth and the desired consistency. If frosting is too stiff, beat for few seconds longer. Do not overbeat. If desired, stir in additional flavoring to taste.
8. To finish, use a piping bag to frost cupcakes. Garnish each with a candy shamrock.

Tips: While the simple green fondant shamrocks of Sprinkles are super cute (below), I couldn’t find any and certainly didn’t want to make my own on a weeknight.  So, I picked up Wilton Candy Shamrocks at Michael’s (on a 40% off sale, of course!) for just over $1.

While perusing the web for crafting inspiration, I saw this gorgeous wreath on Domestifluff and HAD to try it.  And with St. Patrick’s Day around the corner, I thought a kelly green felt wreath would be the perfect decoration, not only for this March holiday, but reusable for Christmas later this year.  It is definitely a project that takes a bit of time, but what a lovely finished product!

Here’s what you need:

• 12-inch green wreath form
• box of straight pins
• 2 yards of green felt
• stamp pad (i bought a green one so it would blend in)
• a roughly 3-inch diameter lid (really, whatever size fits your stamp pad)
• scissors
• ribbon for hanging

Here’s what you do:

1. Use lid to stamp circles onto felt.
2. Cut out circles.
3. Fold each circle in half, then in half again and insert straight pin at the corner.
4. Pin each folded circle onto wreath form, clustering tightly to create ruffle effect.
5. Fluff felt after adding a few and continue adding until all visible surfaces of wreath are covered (everything but the backside).
6. Flip wreath over and use straight pins to affix your ribbon hanger.

Discussion: I am a dentist by day and cutting out ~130 felt circles the first day was a bit daunting for my hands.  It is important to spread this project out a bit so you don’t develop a repetitive strain injury, since you end up cutting out 300+ circles! What I did was stamp 16-30 circles at a time, cut them out, then pin and repeat the process.  Take a break to check out your favorite blog, have lunch, or walk your dog and your hands will thank you!

Cost: $12!

Wreath form was purchased at Michael’s with a 40% off coupon for $4, Eco-fi felt (made from 100% post consumer recycled plastic bottles) was purchased at Joann’s with a 40% off coupon for $6. Straight pins were purchased at WalMart for $1 and I found the green stamp pad at the Dollar Tree for $1.

I was inspired to create a new table setting for St. Patrick’s Day this year by the looks of a leprechaun hat.  Notions normally used to create belts were fashioned into napkin rings and linen napkins in the perfect kelly green were sewn up in a jiffy.

Here’s what you need:

• 1 yard of Dritz black woven belt material
• six Dritz gold fashion buckles
• black thread and needle
• 1 2/3 yards kelly green linen fabric (Joann’s)
• kelly green thread
• sewing machine and pins
• ruler and scissors

For the napkin rings:

1. Cut belt material into 5.25 inch pieces.
2. Thread a gold buckle onto each piece of belt material.
3. Overlap ends of belt material by 1/4 inch and use needle and black thread to sew together.
4. Cost: $11 for 6 napkin rings

For the napkins:

1. Iron material, then cut fabric into 19×19 inch squares.
2. Fold over 1/2 inch of material at edge, tucking free edge underneath for a clean seam.  Pin and sew two opposite edges, then repeat for the remaining two.
3. Cost: $7 for 6 napkins

Tips: This week at Joann’s was Coupon Commotion, where you can use multiple coupons in a single transaction.  I was able to get my gold belt buckles and belt material for 40% off, and my single cut of by-the-yard fabric for 50% off.  Gold chargers and plain black placemats were in my entertaining stash already and were originally purchased at BigLots for cheap, cheap!

St. Patrick’s Day is one of the easiest and least expensive holidays to entertain for.  You could pull a Martha and brine your own corned beef, or you can take advantage of the grocery store sales and make your life a lot easier, but equally delicious! Here is a past menu we’ve served for our guests:

corned beef with cabbage, potatoes and carrots

• package of corned beef from you local grocer
• 1.5 heads of cabbage, each head cut into 6 wedges
• large package of baby carrots (for ease!)
• 1 lb red potatoes, scrubbed and halved

Cook corned beef according to package instructions, adding vegetables toward the end of braising, cooking until tender.

homemade irish soda bread

A bit of effort, but this bread really makes the meal! (for a detailed tutorial, please click here):

• 1 1/3 cups whole milk
• 1/3 cup apple-cider vinegar
• 3 cups all-purpose flour, plus more for surface and dusting
• 2 1/2 teaspoons coarse salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
• 1 cup unprocessed wheat bran
• 1/4 cup caraway seeds
• 1 cup (5 ounces) raisins
• Salted butter, preferably Irish, for serving

1. Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
2. Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
3. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
4. Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.

tossed butter lettuce and watercress salad with mustard viniagrette

(adapted from Martha Stewart):

• 8 oz fresh green beans, trimmed and blanched
• pint of cherry or grape tomatoes, halved
• 1 bunch (6 ounces) watercress
• 2 packages of butter lettuce
• 3 tablespoons white-wine vinegar
• 2 teaspoons whole-grain mustard
• 1 tablespoon finely chopped shallot
• 3/4 teaspoon coarse salt
• 1/2 teaspoon sugar
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper

Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Season with pepper.  Toss with salad and serve.

green beer and black and tans

Easiest party drinks ever!  Use your favorite American brew (I think we used Bud Light) and add food coloring for the green beer.  For the Black and Tans,  fill a glass halfway with Bass Ale, then add Guinness by pouring it slowly over an upside-down tablespoon placed over the glass, being careful not to mix the layers.

Lime-Pistachio Tart

While this is a gorgeous dessert, I am not posting the recipe because it was a true pain in the arse to make.  For starters, you have to start making the components 2-3 days prior to serving it and heaven help you if you’ve never made homemade lime curd!  Do yourself a favor, if you want to try this recipe, don’t make the curd yourself.  Stop by your nearest Harry and David store and purchase a couple of their premade jars.  You a.) won’t smell like egg yolk after 3 days in the kitchen and b.) will feel a lot better about eating your creation not knowing what goes into making curd!  That said, this is a quite delicious and decadent dessert and a fabulous ending to a simple meal.

One last baby shower decoration to post!  Originally, I had planned to use jute twine and covered clothespins to string baby pictures along a wall, but after making my bunting, decided I didn’t want jute twine strung everywhere.  Instead, I went back to my square motif and cut cardstock into 4×4 squares, affixed color-copied baby pictures of the parents to be, and used twine to hang them from a beautifully natural fallen tree branch.  The parents-to-be had a gorgeous hammered copper vessel at home that served as the perfect display piece.  So easy to do, and so inexpensive!

Here’s what you need:

• a branchy branch (please use only ones that have fallen, do not pluck one from a living tree!)
• colored cardstock
• ruler and scissors
• color-copied pictures
• glue stick
• jute twine
• hole punch

Here’s what you do:

1. Cut cardstock into 4 x 4 squares, using a ruler and scissors or your Fiskars paper trimmer.
2. Crop pictures to fit cardstock and affix with glue or mounting squares.
3. On backside, glue kraft paper tracings (optional, please see A Fine Liner for the how-to).
4. Use hole punch at top of square.
5. Use jute twine to loop through hole, creating a hanger.
6. Artfully arrange your pictures on the branches.

Here’s the final product on display at the baby shower!

…tied up with strings, these ARE one of my favorite things.

Found vintage shelving paper finds another use as a decorative band, while remnants from a white canvas curtain are used to make a fabric ribbon and a whimsical rosette.  Finish it off with contrasting jute twine and you have one fabulous gift to give.

Here’s what you need:

• Kraft packaging paper
• decorative paper (I used vintage shelving paper that I found at a thrift store)
• textural fabric scraps
• jute twine
• ruler and scissors
• tape
• hot glue gun and glue stick
• mason jar lid (or anything with a roughly 3-inch circular shape, like a glass or round cookie cutter)
• pencil
• needle and thread

Here’s what you do:

1. Wrap your package in kraft paper.
2. Measure and cut a band of decorative paper to wrap around your box.  I used a 7-inch wide band for a shirt box.  Tape to box.
3. Measure and cut a band of fabric to wrap around your box.  I used a 3-inch wide piece of heavy-weight home decorator cotton for the ribbon.  Snipping, then ripping the length of fabric creates the rough, feathery edge.  Use hot glue to secure ends of fabric band to decorative paper.
4. Cut a long piece of jute twine and wrap around the box a few times and tie in a knot at the center front of the package. Snip ends.
5. Use mason jar lid to trace 15 or so circles onto remaining cotton fabric. Cut out circles.
6. Fold circles first in half, then in half again.  Use needle and thread to string folded pieces together tightly at the bottom corner, alternating direction of open edge with each addition to add dimension.
7. Spread out and “fluff” rosette.  Use needle and thread to reinforce the final position by sewing through the bottom edge.  Use hot glue gun or safety pin to secure rosette to package.

Need a cute, easy and inexpensive way to say thanks to your shower guests?  Generic brown paper lunch sacks transform into chic favor bags with the help of a little ribbon, rubber stamping and decorative cutting.  You could build on these in a number of ways – using white paper sacks with jute twine, or yarn for ribbon would also be cute.  Get creative!

Here’s what you need:

• 1 package brown paper lunch bags
• pinking shears or other decorative scissors
• ruler and scissors (or a Fiskars Paper trimmer)
• hole punch
• decorative ribbon
• rubber stamps and stamp pad
• gel pen
• decorative ribbon

Here’s what you do:

1. Trim bags to 7 inches tall.
2. Measure 5 inches up from bottom and fold over flap to make a 5×5 square.
3. Use pinking shears to trim cut edge.
4. Use hole punch to create holes for ribbon.  To create uniform placement, I placed the hole punch midway between the cut edge and the fold, and moved it inward until it stopped.
5. Thread ribbon through holes.
6. Write “thank you” near bottom edge of sack with your gel pen.
7. Rubber stamp your image onto bag.

Tips: I purchased my paper sacks at the 99 cent store and the decorative ribbon at Michael’s for 3 spools for $1.  I had my hole punch, decorative scissors, and gel pen in my armamentarium already, but look for these items in the office supply section at the dollar stores, as well. Use your Michael’s coupons or make sure you shop the sales for the more expensive materials like the rubber stamp and stamp pad.  Each was purchased for 40% off retail.