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This cup hook holds the cord to the light box when not in use. I'll have to cap off the plug to keep things completely safe.
Hubble bubble pumpkin pot
1.Hubble. Toss the leeks, bacon and pumpkin together in a large microwaveable bowl. Dot the butter on top and cover the bowl with cling film or a plate. Pierce the cling film a couple of times if using and microwave on High for 5 minutes until everything’s hot and starting to cook.
2.Bubble. While the veg is cooking, bring a kettleful of water to the boil and make 700ml/11⁄4 pints stock using the cube. Carefully remove the bowl from the microwave and uncover, watching out for the hot steam. Tip in the rice and season with salt and pepper, then pour in the stock and stir to mix.
3.Worth the trouble. Cover the bowl with a fresh piece of cling film or the same plate and microwave on High for 10 minutes. Uncover and give it a stir, then microwave for 5-10 minutes until the rice is cooked. Leave to stand for 5 minutes before giving everything a final stir. Serve scooped straight from the bowl.
My newest tutorial, making a Russian-style tinsel kokoshnik/crown with metallic pipe cleaners and a headband!
Here's the first ray, completed.
See my blog for more details.
Sam became a weekend warrior this weekend and fashioned a shelf for his tools, all from salvaged wood and screws.
Not that easy to install because the screw holes are *inside* the post. The photovoltaic array and rope light mounts here.
Ingredients
3 eggs
1 cup white sugar
2/3 cup pumpkin puree
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Filling:
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.