Franki is turning 2 at the end of the week, wow where did the years go? Oh yeah into getting her a sister and then lost on not sleeping. Just joking. If you know Franki you know she loves 2 things water and art. Our little artist writes on everything. Her tennis shoes have ink on them, she walks around the house with chalk and tags the walls, steps, cabinet fronts.
This project was so fun and easy, once I found the table. Thank you Good Will for the great table.
Sample size paint for legs
Paint brush or Sponge Brush
Wood putty to fill holes (if any)
Sand down table to remove any old finish and remove glaze. Fill any holes with wood putty, allow to dry and re-sand. Dust off.
Paint the legs with your color of choice. If you go to Home Depot and ask for a sample of paint, it is the perfect amount. I paid $2.25 for a sample of Bear paint that is completely washable. Allow to dry completely.
Paint the top with chalkboard paint. Allow to dry one hour and repaint. Allow to dry 24 hours, then chalk the entire surface and wipe clean.
I was inspired by this pin on Pinterest to make pineapple flowers. As we eat pineapple all the time, cutting the pineapple was no challenge. The biggest challenge was getting to the pineapple before the girls.
You simply slice the pineapple really thin, then bake in cupcake pan for about 40 minutes on 350 degrees. Let them cool and they are all ready.
The icing was in our fridge from a previous cake. Make your favorite strawberry icing and 2 one-minute cakes. Let everything cool before assembling.
Who doesn't love to receive a sweet treat? I love dessert, so I really love to get sweet, especially the gluten free ones! The above decorations are a mix of scrapbook supplies and from the cupcake party kit from Life-n-Reflections. This little box is perfect it is about 2 1/2 inches tall. You can find the mini boxes at you craft store. Using a cupcake paper punch I made the little cupcakes to decorate the back side of the recipe card. Add some bakers twine and you are all set to give them away. -------- I am sharing this!
These are amazing! Franki loves them and I can't wait to share them with everyone - taking a few to my luncheon today.
Vanilla Bean cupcakes with strawberry swiss icing. I need to work on the swiss icing recipe more before sharing, as it is still a little soft.
Here is the Vanilla Bean cake recipe.
1/2 cup soy milk 1 vanilla bean 1 1/4 cup + 2 tablespoons gluten free all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened or earth balance 3/4 cup + 2 tablespoons granulated sugar 2 large eggs 1 teaspoon pure vanilla extract
Preheat oven to 350°F. Line two mini cupcake tins with paper liners.
Pour milk into a small saucepan. Split vanilla bean open and scrape out seeds. Add vanilla bean seeds and bean pod to milk and heat over medium heat for just a few minutes, until milk is warm. Do not boil. Remove from heat and set aside to steep. Just like tea.
In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add eggs one at a time, fully incorporating each egg before adding the next.
Remove the vanilla bean pod from the milk. Set the mixer on low speed and add the dry ingredients alternating with the milk mixture in three batches. Stop mixer when batter is just shy of combined and finish the mixing by hand with a spatula.
Measure out 3/4 tablespoon of batter into each cup of the prepared muffin tins. Bake at 350° for 12-15 minutes or until a toothpick in the center comes out clean. Cool in pan for 2 minutes, then remove to wire racks to cool completely.