Christian Jackson's Minimalist Children's Posters

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These have been making their way across the Internet but I'm reposting them because they are so beautiful and clever. I'm posting my three favorites here but you can see the full fifteen at Visual News or Buzzfeed. Artist Christian Jackson's site can be found here, but I'm taking the broken link to the poster page as a sign that he's been overwhelmed by orders already. Perhaps check back in a few months?

angel food cake for valentine's day

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courtesy of bluekaleroad
I love Angel Food Cake with pink butter cream icing, but a more fancy-schmancy version is an Angel Food Cake with fresh whipped cream frosting and raspberries....either one would great for Valentine's Day dessert!

Recipe courtesy of Honest Cooking

Angel Food Cake {The Good Housekeeping Illustrated Cookbook}Ingredients

• 1 1/4 cups (163g) powdered sugar
• 1 cup (90g) cake flour
• 1 1/2 cups (355mL) egg whites (roughly 10-12 egg whites), at room temperature
• 1 1/2 tsp (4,7g) cream of tartar
• 1 1/2 tsp (7,4mL) vanilla
• 1/4 tsp (1g) salt
• 1/4 tsp (1mL) almond extract
• 1 cup (192g) sugar
• Whipped Cream Frosting
• 2 cups (473mL) heavy cream
• 1/4 cup (32,5g) powdered sugar
• 1/8 tsp (0,5g) salt
• 1 tsp (5mL) vanilla or almond extract

InstructionsAngel Food Cake {The Good Housekeeping Illustrated Cookbook}

1. Stir the powdered sugar and cake flour together in a bowl and set it aside.
2. Beat the egg whites, cream of tartar, vanilla, salt and almond extract at high speed until well mixed.
3. Continue beating the mixture and add the sugar, 2 Tbsp (24g) at a time, just until the sugar dissolves and the egg whites form stiff peaks.
4. Do not scrape the bowl while you beat the batter.
5. Fold in the cake flour mixture, 1/4 a time, using a rubber spatula, just until the flour disappears.
6. Pour the batter into an ungreased 10-inch (25,4cm) tube pan.
7. Cut through the batter with the spatula to break any air bubbles.
8. Bake the cake for 30 minutes or until the top of the cake springs back to the touch. Any cracks on the surface should look dry.
9. Invert the cake pan onto a funnel and let it cool completely.
10. Loosen the cake from the pan with a spatula and place it on a plate.

Whipped Cream Frosting

1. Beat the cream, sugar and salt at medium speed until stiff peaks form.
2. Fold in the vanilla or almond extract.
3. If a creamy whipped cream filling is desired, slice the cake in half using a serrated knife.
4. Spread a thin layer of whipped cream frosting in between the layers.
5. Then frost the outside of the angel food cake and using the spatula pull the frosting into attractive peaks.
6. Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve them.
7. Slice the cake with a serrated knife so that the cake doesn’t compress while being cut.

DIY ANTHROPOLOGIE {style} CHRISTMAS...

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It's almostthe most wonderful timeof the year.Are you jingle belling down your decked halls these days?I am.I'm gonna keep it shortand simple today-cause it's Friday,Charlie is teething,and I have been up since 4 am...yeah.thats whats up around here.Major suckage.That's right,I said it,SUCKAGE.I'm tired,I'm behind in laundry,and my kitchen kinda of smells...$%&(@please excuse me.

To make todaya little more merryand a little more brightI am giving awaythis totally awesome vintage santa in a mason jar snow globefromThe Chic Shoppeover at Etsy.com


isn't he cute?He is from last year's DIY Anthro...How do you win?That's all you wanna know, isn't it?It is SUPER easy!Copy this:

http://906eastchic.blogspot.com/2012/11/diy-anthropologie-style-christmas.html

Now,
go paste it in your Facebook status.Bam!Done.Oh,
 and let me know, duh

-by-.....................leaving a comment telling me you didshoot me an email at 906EChic{at}gmail.comleave me a comment on 906 E. Chic's Facebook page
All entries must be made by Sunday December 2nd at 10pm
Winner will be announced Monday a December 3rd in morning...
.....................
I mean,do you think you can managejust one of those?That Santa is mighty cuteand he could be just what you needto make your holiday season complete.He just might...: )Let the holiday season begin! Happy Weekending!

Anthropologie's Stem-To-Stem Candlestick...

To contact us Click HERE
Anthropologie's Stem-To-Stem Candlesticks {and a bunny}$248.00
$248.00
$248.00!!!
That,my friends,is highway robbery.Which is whyI searched the internet for a cheaper,more reasonablewayfor these babies to graceyour next dinner partyand I found the perfect tutorial!
It's by the crafty Kim over at love u madlySo put on your blogging shoesand head over to the super fun bloglove u madlywhere you will find a super easy tutorialon how to make your own Stem-To-Stem Candlesticks
So go. Save yourselffrom spending $248.00- which is a fate worse then death...

Bakers' Twine...

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If I had to sum upAnthropologie'sgo-to materialthisChristmas seasonit would be this-bakers' twine.


You can find it in every colorimaginable.You may have to pay a pretty pennybut it goes a long way.Right now you can find itat Anthrofor $12.60normally it's $18.00so that's a pretty good deal.

You can use itto tie gift tags,around brown paper packages,to make garland,&so much more...

Christian Jackson's Minimalist Children's Posters

To contact us Click HERE

These have been making their way across the Internet but I'm reposting them because they are so beautiful and clever. I'm posting my three favorites here but you can see the full fifteen at Visual News or Buzzfeed. Artist Christian Jackson's site can be found here, but I'm taking the broken link to the poster page as a sign that he's been overwhelmed by orders already. Perhaps check back in a few months?

angel food cake for valentine's day

To contact us Click HERE

courtesy of bluekaleroad
I love Angel Food Cake with pink butter cream icing, but a more fancy-schmancy version is an Angel Food Cake with fresh whipped cream frosting and raspberries....either one would great for Valentine's Day dessert!

Recipe courtesy of Honest Cooking

Angel Food Cake {The Good Housekeeping Illustrated Cookbook}Ingredients

• 1 1/4 cups (163g) powdered sugar
• 1 cup (90g) cake flour
• 1 1/2 cups (355mL) egg whites (roughly 10-12 egg whites), at room temperature
• 1 1/2 tsp (4,7g) cream of tartar
• 1 1/2 tsp (7,4mL) vanilla
• 1/4 tsp (1g) salt
• 1/4 tsp (1mL) almond extract
• 1 cup (192g) sugar
• Whipped Cream Frosting
• 2 cups (473mL) heavy cream
• 1/4 cup (32,5g) powdered sugar
• 1/8 tsp (0,5g) salt
• 1 tsp (5mL) vanilla or almond extract

InstructionsAngel Food Cake {The Good Housekeeping Illustrated Cookbook}

1. Stir the powdered sugar and cake flour together in a bowl and set it aside.
2. Beat the egg whites, cream of tartar, vanilla, salt and almond extract at high speed until well mixed.
3. Continue beating the mixture and add the sugar, 2 Tbsp (24g) at a time, just until the sugar dissolves and the egg whites form stiff peaks.
4. Do not scrape the bowl while you beat the batter.
5. Fold in the cake flour mixture, 1/4 a time, using a rubber spatula, just until the flour disappears.
6. Pour the batter into an ungreased 10-inch (25,4cm) tube pan.
7. Cut through the batter with the spatula to break any air bubbles.
8. Bake the cake for 30 minutes or until the top of the cake springs back to the touch. Any cracks on the surface should look dry.
9. Invert the cake pan onto a funnel and let it cool completely.
10. Loosen the cake from the pan with a spatula and place it on a plate.

Whipped Cream Frosting

1. Beat the cream, sugar and salt at medium speed until stiff peaks form.
2. Fold in the vanilla or almond extract.
3. If a creamy whipped cream filling is desired, slice the cake in half using a serrated knife.
4. Spread a thin layer of whipped cream frosting in between the layers.
5. Then frost the outside of the angel food cake and using the spatula pull the frosting into attractive peaks.
6. Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve them.
7. Slice the cake with a serrated knife so that the cake doesn’t compress while being cut.