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Blood orange & chilli marmalade
Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible – trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what’s left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and peppers in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar, pectin and vinegar.
Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it’s ready. If it’s not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars. Will keep in a cool, dry place for 6 months.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (11.5 ounce) package fudge stripe cookies
1 (6 ounce) bag milk chocolate candy kisses, unwrapped
1 tablespoon red gel icing
Directions
Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting.
Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin!
Dead Alive
Release Year: 1992
A young man's mother is bitten by a Sumatran rat-monkey. She gets sick and dies, at which time she comes back to life, killing and eating dogs, nurses, friends, and neighbors.
A variety of high quality rustic images captured from family headstones that can be downloaded in digital format and used for unlimited creative uses. High quality prints and other merchandise can also be purchased through Smugmug. Enjoy, and thanks for stopping to look.
A variety of high quality rustic images captured from family headstones that can be downloaded in digital format and used for unlimited creative uses. High quality prints and other merchandise can also be purchased through Smugmug. Enjoy, and thanks for stopping to look.
A Great table piece to amuse friend and families and fill with sweet treats!
see more pictures of the project in my website gallery under 3D scrapping and get the DIY project in the shop to make your own
Ingredients
16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1/3 cup raisins
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles
Directions
Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
A variety of high quality rustic images captured from family headstones that can be downloaded in digital format and used for unlimited creative uses. High quality prints and other merchandise can also be purchased through Smugmug. Enjoy, and thanks for stopping to look.