Friday, 28 February 2014

DIY Map Picture Frame

Hello everybody!
I have 2 extra days off school this week (a 4 day weekend!). So, here is my first DIY for you guys: a picture frame covered in an old map! Please excuse my photos, they are horrible. ;)
1) Materials: old map, clear glue, plain picture frame, picture to put in the frame (you can use this one I made), paintbrush, scissors, pencil.

2) Trace the edge of your picture frame on the map. Cut it out.

3) Measure the sides of your frame. Draw them on your map piece and cut out the middle.

4) Cover all of the frame with glue using a paintbrush.

5) Put the map piece on the frame and cover with more glue, using the paintbrush. 

6) Wait for the glue to dry, and your done!

I hope you like this DIY! If you make it, please tell me. :)

~Amy~



Friday, 21 February 2014

Mini Banana Cake {GF}

As you may have been able to tell by now, I have a certain fondness for mini desserts. I also love cream cheese and coconut, which are used as a topping for this little cake. I also have to admit that I ate one of these little delights for breakfast. 

BTW, I listened to Kaskade's Atmosphere while making these. Maybe thats why they turned out this good...?

Well, anyways, here they are. Enjoy!

Ingredients:

Cake
- 1 cup all purpose gluten free flour (remember to include xanthum gum if it is not in the blend!)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 2 eggs
- 1/4 cup milk
- 1/2 tsp vanilla
- 1/2 banana, mashed
-1 tbsp vanilla yogurt
- 1/4 cup canola oil

Frosting:
-1/3 cup cream cheese
-1/4 tsp vanilla
- 2 tbsp icing sugar
- 1/4 cup toasted coconut

Preheat the oven to 350. Grease the pans. Mix together the flour, sugars and baking powder togeher. Mix the eggs, milk, vanilla, banana, yogurt, and canola oil together in a seperate bowl. Pour the wet mixture to the dry mixture. Stir well. Pour evenly into the 2 pans and bake for 20 minutes. 

For the frosting, whip together the cream cheese, vanilla and icing sugar. Frost when the cakes are cooled. Toast the coconut and sprinkle on top of the cakes.

Enjoy your cakes!


Monday, 17 February 2014

DIY Conversation Heart Box


If your like me, you probably have a few conversation hearts left over from Valentine's Day. And if your not ambitious enough to make this conversation heart covered cake, you probably don't know what to do with them. You are probably going to through them out without considering their endless DIY possibilities. Stop right there! You can easily whip up this cute box in less then five minutes.

Materials:
1 small box (An old jewelry box works well)
A few conversation hearts
white glue
All you have to do for this project is glue the little candies to the lid of your box. Now you have a cute little box to store your treasures in! (unless, of course, your treasures are too big. You might have to rethink things before trying to shove a Ferrari inside of this thing.)

Enjoy!

~Amy~





Thursday, 6 February 2014

Apple & Peanut Butter Muffins {GF}

I have another recipe for you this week: apple and peanut butter muffins. I've always loved apple and peanut butter together. This recipe uses peanut butter chips instead of peanut butter. I don't know why, I just have a bunch of different types of chips in my cupboard collecting dust, so I thought I'd put them to good use. ^_^
Ingredients:
- 1/2 tsp cinnamon
- 11/2 cup all purpose GF flour
- 1 tsp xanthum gum, if not in the flour mix
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp baking powder

- 1/2 cup milk
- 2 tbsp canola oil
- 2 eggs
- 1 tsp vanilla

- 1 cup chopped apples
- 1/2 cup peanut butter chips

Makes 8-9 muffins

Preheat the oven to 400. Mix the dry and wet ingredients together in separate bowls.  When both of them are mixed well, pour the wet ingredients into the dry ingredient bowl. Stir well. Once they are well blended, add the apple and peanut butter chips. Line a muffin tin, and divide the batter evenly between 8-9 muffin spots ( I don't know what you call them). Bake for 18 minutes.

Enjoy!

~Amy

Tuesday, 4 February 2014

Mini Coconut Cakes with Cream Cheese Frosting {GF}

Coconut and cream cheese: two of my favourite things. So what better than to put them together in a cute, tiny cake? They are little gluten-free delights. And if you don't think they are, well, then I don't know what. Go to the store and get some cupcakes. Cupcakes will take the sorrow of unworthy cakes right out of your mind.

FYI, the one in the teacup may look adorable. But it tasted AWFUL. Just awful. Please, don't ever bake yourself these in a teacup. The results are not very pleasant, and if you bake yourself a whole batch in teacups, I guarantee you, you will need to go buy yourself some cupcakes.
Ingredients:
Cake:
- 1 cup of Bob's Redmill all purpose gluten-free flour (I don't know if that is the exact name)
- 1/4 cup + 1 tbsp of sugar
- 1 1/2 tsp baking powder
- 2 eggs
- 1/4 cup milk
- 1/2 tsp vanilla
- 1/2 cup coconut
Frosting:
- 1/3 cup cream cheese
- 1/4 tsp vanilla
- 2 tbsp icing sugar
- Chocolate chips to top

Preheat the oven to 350. Mix together the flour, sugar and baking powder in a small bowl. In a separate bowl, mix the milk, eggs and vanilla. Add the liquid mixture to the dry mixture and stir. Add the coconut and stir well. Bake for 25 minutes.

For the frosting, whip together the cream cheese, vanilla and icing sugar. Frost the cakes when they are cool. Add the chocolate chips on top, and your done!

I hope you like them. Tell me if you do!

~Amy ^_^