Blush and Bashful

Friday, November 5, 2010

Featured, AGAIN!!!

So, I was featured on these two AMAZING blogs

(they are a daily favorite of mine)

within this week!

THANKS for all the comments and love!

It really does make a difference when you get feed

back on what you are doing!

Check out the posts here:

All Things Thrifty

Better After

Tuesday, November 2, 2010

Brands and Colors on Side Table

Many people have asked me what brands and colors I used on

my Before and After Side Table

so here it is...

1. I primed it with the Kilz spray paint (so I didnt have to sand it)

2. Then I sprayed it with the Design Master Antique Gold spray paint

3. Glazed it with the Valspar Antiquing Glaze and followed the instructions on the bottle

Spraying everything makes everything SO much easier, and faster!

Monday, November 1, 2010

Eclair In A Jar

So these were so easy and so cute to do

for my favor for the Baby Shower!

Find the recipe here at WhipperBerry

I got a lot of compliments on how good they were...

So they are worth a try!

The baby's name is Claire and so we wanted to bring eclairs

but when I was shopping around for them, they

were so expensive so these were perfect!

Petite Éclairs in a Jar

1-2 sleeves Graham crackers

2 (3¼ oz.) boxes instant French vanilla pudding

3 ½ c. milk

1 (8 oz.) container whipped topping, thawed

1 tub chocolate frosting

1. Make sure your jars are clean and dry. Break graham crackers into small pieces and line the bottom of jars with them. Don’t be afraid to overlap a bit.

2. Mix up the cream. In the bowl of an electric mixer, combine pudding powder and milk, beating at medium speed for two minutes. Fold in thawed whipped topping. Divide cream mixture among jars. Fill about 2/3 to ¾ full.

3. Top with another layer of grahams. Break up here and cover entire surface as well as possible. It will make the next step easier.

4. Finish off with a thick layer of frosting spread across the top like a lid. Use the edge of the jar as your finishing point.

5. Refrigerate for 8-24 hours. I don’t put lids on at first to let the frosting firm up, but after about 6 hours I put the lids on.

6. Serve with a spoon and a sigh of satisfaction for the harvest you’ve created.