Lemon Poppyseed Muffins

Oh what a week it's been.  Valentines Day was last Tuesday, and Wednesday was Vander Griffin Williams literal birth day, born at 10:34 am to our second daughter, Annie,  and her husband (our son in love), Todd.  He is a beautiful little boy weighing in at 8 pounds, 3 ounces and 19.5 inches long.  Grandma and Pawpaw are very excited to welcome him into our family.  He is also welcomed by his big brother August (Gus), who will be two this Thursday.  Whew, what a whirlwind the past few days have been.

We have been doing all we could to help out with Gus while Annie was in the hospital.  She came home on Friday and we spent the weekend helping with meals and Gus and errands and coffee runs and anything that needed to be done.

Big brother Gus LOVES "muff-eens" as he calls muffins in his sweet little two year old way.  Sunday was a rainy, snowy, gloomy day in Nashville, so Grandma decided to make beef stew - something easy that could be eaten whenever anyone had time to grab a bowl between all the feedings and diaper changing going on.   To go with the beef stew,  I baked some lemon poppyseed muffins especially for Gus.

This recipe is from a cookbook called The Sweeter Side of Amy’s Bread and is so, so good.  The batter is very dense and the muffins have just the right amount of lemon flavor with the crunch of the poppy seeds.  It's one of my  most favorite flavor combinations.  The sour cream included in the batter makes for a really moist muffin.  They are so good that little two year old Gus ate two whole "muff-eens" for dinner.  Now, that's a testimony is it not?


If you are not familiar with Amy's Bread, here is some information about them from their web site.  


Amy’s Bread is a NYC bakery that features hand-made breads, morning pastries, decadent cookies, old-fashioned layer cakes, unique sandwiches, healthy salads, and more. :: Our hearth-baked breads are crusty, chewy, with a moist crumb and lots of flavor.  We use traditional European methods, and shape every loaf by hand. :: Visit any of our three cozy bakery/cafés in NYC, and linger for breakfast, lunch or dessert! :: Amy’s Bread supplies bread wholesale to many notable New York restaurants and specialty food stores.


I have eaten baked goods from Amy's because our oldest daughter worked there when she lived in New York City.  They have really wonderful breads and pastries.  If you are ever in New York or live there now, be sure and visit Amy's and give their products a try.  You will be glad you did.

Here is what you need for this recipe.

2 sticks butter, softened
1 1/2 cups sugar  + 1 TBSP sugar
5 large eggs
2 TBSP + 1/2 tsp lemon zest (1 large lemon was all I needed for the zest and juice)
1 TBSP + 1/2 tsp lemon juice
1 1/2 TBSP poppyseeds
1 TBSP vanilla
3 1/4 cups flour
3/4 tsp soda
3/4 tsp baking powder
3/4 tsp salt
1 cup + 2 TBSP sour cream

Glaze:

1/4 cup lemon juice
1/4 cup powdered sugar

Preheat oven to 350.  Put paper liners in 16 muffin cups.

Using a mixer, beat softened butter and sugar until light and fluffy.  Add eggs 1 at a time and mix.  Sift dry ingredients in a bowl.  Add lemon zest, lemon juice, poppy seeds and vanilla to butter/sugar mixture.
Add 1/2 of the dry ingredients and just barely mix.  Add sour cream and mix in.  Add rest of dry ingredients mixing thoroughly.  Fill muffin cups 3/4 full of batter.  Batter is very stiff.  I  used a heaping 1/4 cup measure and that filled each muffin cup just right.

Bake muffins for about 20 minutes or until a toothpick inserted in center comes out clean.  If you choose to use the glaze, brush it on while the muffins are still warm.  We left the glaze off because it makes them more dessert like.

You will have 16 delicious, moist lemony muffins that will be excellent for breakfast, lunch, dinner or snack time.  If you don't eat them all at one time, cover them with plastic wrap to keep them moist.  That is IF you have any left.

Here is a little money saving tip for you.  Poppy seeds go a long, long way.  I bought mine at the Dollar Tree in the spice section instead of spending a fortune for them at the grocery.  I try to save money in sensible places when it comes to ingredients.  Some things I will not compromise on, but this one didn't make a difference.

We now have 6 grandsons under the age of 8 and life just got a little more joyful.  We are truly blessed.  I bake or cook for the family whenever I can because it makes me happy.  I hope you will enjoy these muff-eens as much as Gus did!

Everyday Donna

Things to Remember:

A baby will make love stronger, days shorter, nights longer, bankroll smaller, home happier, clothes shabbier, the past forgotten, and the future worth living for.
Author Unknown

Scrumpdillyicious Chocolate Chip Cupcakes with Cream Cheese Buttercream Frosting

It's been a very lovely Valentine's Day.  How has  your day been?  Hope it's been full of love and laughter.  Dan and I made really adorable play tents for all the grandsons for Valentine's Day this year.  (You'll hear more about those later.) We delivered those yesterday because they had to be set up and we didn't know if there would be a new grandson today.   No baby has arrived yet today, but there is still time and we all have our fingers crossed doing the "come on baby" dance.  We did have fun spending the afternoon with our daughters and grandsons though while they all enjoyed cupcakes and they LOVED their tents.  I received a dozen beautiful pink roses from the grandsons.  : )

Today was started by baking some scumpdillyicious chocolate chip cupcakes with cream cheese frosting.  Oh my, they are good!  I tinted the frosting a lovely shade of pink to make the cupcakes look a little more "Valentine-ish."  Now, they needed that final touch, you know  - a special decoration.  So, I made some chocolate covered strawberries.  Why you ask?  Because they are delicious of course (and pretty too).  I used them on some of the cupcakes and on the gift trays.  I also made gluten free red velvet cupcakes for our son in love who cannot eat gluten.  I will post that recipe later.  They were really pretty.

This recipe made 24 cupcakes which gave me enough to make trays for both families here in town, a cute little tray for our grandson's nanny and her boyfriend, and of course - one for us.  Kristen is so loving and sweet to G, and I wanted her to know how much we appreciate her.

Now, I am going to say this is another "must make" recipe for you, because these cupcakes are outstanding!

Here is what you will need.

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
4 eggs
3 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup milk
4 tsp vanilla
1 3/4 cup semi-sweet chocolate chips

Cream Cheese Buttercream Frosting

2 8 oz blocks cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp vanilla
4 cups powdered sugar
2 TBSP milk (if needed, I didn't need the milk)

Preheat your oven to 350 degrees.  Line muffin tin with papers for 24 cupcakes

Cream the butter and both sugars until light in color and fluffy.  Add the eggs, one at a time.  Sift the dry ingredients in a separate bowl.  Mix wet ingredients in another bowl.  Add dry ingredients and wet ingredients alternately to the butter/sugar mixture.  Fold in the chocolate chips.  Fill the muffin papers 3/4 full.  (I use a 1/4 cup measure)  Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean.  Remove from oven and let cool.

To make the icing:

Cream the softened butter and cream cheese.  Add the vanilla.   Add powdered sugar a little at a time until the frosting is the consistency you want.  If needed, add tiny bits of milk until you get a spreadable consistency.  (I added 3 drops of red food coloring to make my icing pink)

Here is an easy way to pipe frosting onto your cupcakes for a more decorative look.  Cut the corner off a gallon sized storage bag and insert an icing tip (which you can buy at the grocery) for the look that you want.  I used a star tip and made swirls instead of stars.

Next, fold the top of the bag back on itself and place it in a container to hold it while you fill it with icing.

Zip the top closed while squeezing all the air from the bag.  Now, you are ready to pipe.  Simply choose the design/look you want and go to it.  I don't like tons of icing, so I made swirls in the middle of the cupcakes like this.

I decorated a dozen cupcakes with chocolate covered strawberries, a dozen with Hershey's kisses and a dozen with sprinkles because the grandsons love sprinkles.  Then, I covered trays I already had with Valentine tissues paper and placed cupcakes, chocolate covered strawberries and kisses on the trays.  Each one was a little different.  Now, it was time to make deliveries.

Anytime there is a special occasion, it's always thoughtful to bake something.  This is a great recipe that is absolutely delicious.  Give it a try because I know you will love it.  I found this recipe on a site called Your Cup of Cake and it is a keeper!  Dan declared it amazing and he is the world class chocolate expert around here.  I believe they are referred to as "chocoholics."  So now you know, you must give these a try.  I'll keep you updated on the newest grandson.  Keep your fingers crossed!

Everyday Donna

Things to Remember:

Chocolate is the first luxury. It has so many things wrapped up in it: Deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.
Mariska Hargitay

Red Velvet White Chip Cookies - Perfect For Valentine's Day

Tomorrow is the big "V" Day.  You may love it or hate it.  I, personally think it is a wonderful way to remind us to tell those we love how we feel about them - partners, family, friends, co-workers - whomever.  We often forget to do that, taking our lives for granted and thinking things will always be the way they are.  But, as we are constantly reminded, things can change in an instant and that thought or feeling you meant to share may never get to be shared.  So, love it or hate it, tell those you care about how you feel. Don't let the day slip away even though it may not be important to you, it is to them.    It doesn't take money, or expensive gifts, or fancy dinners - just a simple phone call, a hug, a handmade card, a treat you made for them.  They all say "I care."   

Taking time to make something from your heart and with your very own hands is one of the most special ways to say I really do care.  Who wouldn't love these red velvet cookies made with white chips?  They are pretty to look at and fantastic to eat!  Chocolate, white chocolate chips - what's not to love?

This is an easy recipe that makes about 4 dozen cookies.  You can put them in a pretty box or on a pretty tray or plate.  How about a dozen or half dozen to several different people?  They will all really appreciate your thinking of them.  Maybe you will want to keep a few for yourself, because they really are quite good.

Here is what you need.

Ingredients:

1 cup (2 sticks) butter at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 large egg
2 tsp vanilla
3 cups flour
2 tsp baking soda
1/2 tsp salt
2/3 cup cocoa powder

red food coloring (I used about 1/2 a bottle, you may want to use a little more)
1 cup white chips

Preheat oven to 375 - line baking sheets with parchment paper

Cream butter and both sugars until light and fluffy.  Add food coloring till you get the color you want.  Add egg and vanilla.  Add dry ingredients and more food coloring if needed.  Fold in chips.  (This is a stiff dough and  you will  need a mixer to make it.)

Drop by tablespoons full about 2" apart.  Slightly flatten each mound with the back of a spoon as they don't spread out a lot.  Bake about 10 minutes.  Watch closely, lifting the cookies with a spatula to see that they don't burn on the bottom.

Remove from oven, cool for a minute and remove from pan.

I worked in flower shops for years and Valentine's Day was always a mad house to say the least.   It really made me dislike the day for a long time, mainly because it was so physically demanding.  Everyone else was having a joyous holiday and I was dead on my feet from working 40 straight hours without going home to see my own family.   But let me tell you, there is nothing like seeing someone's eyes light up the moment they realized the delivery was for them.   When you walked in with a vase of flowers and asked for whomever the recipient was, every head in the place turned.   Everyone would comment about how lucky they were and admire the thoughtfulness of the sender.

 It doesn't have to be flowers, or candy,  or jewelry - just let them know you thought of them.   Make them some cupcakes, or cookies, or a card.  You may not think it's important, but it really is.

Our daughter is due with our sixth grandson tomorrow - February 14 - Valentine's Day.  Hope he makes his appearance, because we can't wait to meet him.  What a special Valentine that would be!  Here's hoping your day is special too.  Happy Valentine's Day to you and yours!  xoxo

Everyday Donna

Things to Remember:

All you need is love. But a little chocolate now and then doesn't hurt.
Charles M. Schulz

Nutella Gooey Butter Cake - Fantastico!

There is a new love in my life.  It's Nutella.  Yep, Nutella.  Do you know what Nutella is?  I didn't know what is was until our first born daughter introduced me to it.  She used it on peanut butter sandwiches for her children.  She learned of Nutella from her husband who grew up in the Northeast and had eaten it all his life.  I am a southern Indiana girl and had never heard of Nutella.  Maybe it's just as well that I hadn't because, my oh my, is it ever good!

What is Nutella you say?  It is a hazelnut chocolate spread.  I don't know about you, but I have been a big hazelnut fan all my life.  You know, like the hazelnuts you had to "crack the shell and remove the nut in order to eat" hazelnuts.  They always reminded me of acorns as a child.  I have always loved the flavor of hazelnuts and hazelnut flavoring is soooo good in coffee.  This is a little history I found on the Nutella web page..

Nutella® spread, in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing.

So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply.    

We should all be thankful Mr. Ferrero extended the chocolate spread with hazelnuts because it was a fantastic choice!

According to Wikipedia, Nutella is sold in over 75 countries.  Now that is a pretty popular product!  How I have escaped Nutella up to this point is a wonder to me, but I really had never heard of it until Holly told me about it.  If you don't know what it is, run - don't walk - to the nearest grocery store and buy a jar.  It is in the same location as the peanut butter and may be one of the best things I have ever tasted.  Wow.

I also found out that February 5 is world Nutella day and there are contests for recipes using Nutella.  Who knew?  This all started because of a recipe I found on Pinterest from a blog called Plain Chicken.  She has great recipes and she had made this Nutella gooey butter cake for World Nutella day.  Let me tell you, if you don't have the ingredients to make this delectable dessert, go get whatever you need now and make this dessert this weekend.  You will not be sorry you did.

Have you ever had gooey butter cake?  I have been making it for years and the original recipe originated in St. Louis.  It is a quick and easy dessert and is oh so good.   I make Paula Deen's pumpkin gooey butter cake for Thanksgiving and it is dynamite.  This one may be even better and our new favorite.  Here is what you need.

Ingredients:

Crust:

1 package devil's food cake mix (I used a yellow cake mix because I like yellow cake and chocolate)

1 egg

8 Tbsps butter melted (1 stick)

1 8 oz package cream cheese, softened

1 cup Nutella

3 eggs

1 tsp vanilla

8 Tbsps melted butter (1 stick)

1 16 oz box powdered sugar (3.5 cups)

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray or lightly grease with butter.

To make the crust, put the dry cake mix in a bowl, add 1 egg and 8 Tbsps melted butter and mix with a fork.  Press in the bottom of the prepared 9 x 13 pan.  Set aside.

To make the filling:

Beat the softened cream cheese and Nutella with a mixer till smooth.   Add the eggs, vanilla and melted butter and mix together.  Add the powdered sugar and mix well.  Spread this mixture over the crust and bake for 40 - 50 minutes.  The center should still be a little gooey.  Don't over bake.  I took mine out at 40 minutes.  The cake will have a shiny top and will be a little wiggly when you shake the pan.  It will look like this.  As it cools, the middle will sink a little, leaving the edges slightly higher.  

I made some fresh whipped cream to serve with this incredibly flavorful cake and we enjoyed it with a freshly brewed cup of coffee.  My, my, my.  The texture of gooey butter cake is not like a cake made with flour, but it is soft and somewhat chewy and heavenly.  Oh So Good!  

Now that I have been properly introduced to Nutella and all the ways you can use it, you will probably be seeing more recipes in the future.  How did we live so long without it?  Go, go now.  Get yourself a jar and make this cake.  You will be glad you did!  

Everyday Donna

Things to Remember:

Coffee makes it possible to get out of bed.  Chocolate makes it worthwhile.  ~Author Unknown

Make A Pretty Pineapple Fruit Platter

Fresh, sweet, juicy, delicious pineapple.  My research said pineapple is second only to the banana as America's favorite tropical fruit.  For me, it would be the most favorite fruit!  Oh, pineapple is so good.  Years and years ago, I found an article in some magazine or the other that showed how to make a "pretty pineapple" as I call it and I have been serving them this way ever since.  I have cut them up for many people, including our daughters, but it's really not difficult.

Pineapple is what I would call an awkward fruit.  It's hard and prickly and rolls around and  how do you cut one up?  Since it comes in cans and is usually cut in rings, we tend to think of serving it that way.  You can also cut it in chunks or you can cheat and buy it at the grocery already cut up.   Don't do that.  Try making your own "pretty pineapple."

Native to southern Brazil and Paraguay (perhaps especially the Parana-Paraguay River) area where wild relatives occur, the pineapple was apparently domesticated by the Indians and carried by them up through South and Central America to Mexico and the West Indies long before the arrival of Europeans. Christopher Columbus and his shipmates saw the pineapple for the first time on the island of Guadeloupe in 1493 and then again in Panama in 1502. Caribbean Indians placed pineapples or pineapple crowns outside the entrances to their dwellings as symbols of friendship and hospitality. Europeans adopted the motif and the fruit was represented in carvings over doorways in Spain, England, and later in New England for many years.  Wikipedia


No, pineapple didn't come from Hawaii.  Just thought you might like that little bit of history.  Can you tell I have been married to a history teacher for 42 years?


How do you choose a "good" pineapple at the market?   They never get more ripe than they were at the time of harvest, so it's not you picking the wrong pineapple, it's the pineapple.  Everything I have read says try to get a heavy pineapple - that indicates a lot of flesh and juice.  Smell the bottom of the pineapple - you want a sweet pineapple scent.  Also, pull one of the inner leaves from the crown.  If it comes away easily, the pineapple is ripe.  A pineapple can be left on the counter for 1-2 days before using.  If you don't use it within that time, put it in a plastic bag and keep it in the refrigerator.  It will be good for another 3 days.

Now, how exactly do you cut up a pineapple?  Here is how I do it.  Twist or cut the leafy top off and discard.  Sit the pineapple on a cutting board upright, and using a long serrated knife, cut it in half and then in half again so that you have 4 quarters.  Now, to make a "pretty pineapple."

Take the same knife and remove the core from each quarter.  Sorry, I forgot to take pictures of that process, but you can see and "feel" where that hard core is.  After you remove the core from each quarter, your pineapple will look like this.

See how you have a nice flat top where the core used to be?  That's what you want.  Next, take your long serrated knife and start at one end of the yellow fruit (inside the area that is kind of hard) and cut the fruit in about 3/4 inch segments all the way down to the the other end.  Cut all the way down to the bottom of the soft fruit until you hit the hard outer part of the pineapple.

Next, take your long serrated knife, and starting at one end where you made your first cut, cut underneath all the segments you made, cutting from one end to the other.  Then, slide the segments in opposite directions all the way down, making your fruit look like this.

See?  It's a pretty pineapple.  Repeat this process with all four quarters.  It is not hard, just take your time.  It really doesn't take that long to do.  Now, use  a large platter or tray and arrange your pineapple.  I have some big round glass plates that I use, and I also have a silver tray that I use from time to time.    I place the pineapple quarters at north, south, east and west and then fill in between with other fresh fruit.  You can decide how you want to arrange yours.

Fill in with fruit that you like.  For Superbowl Sunday, I used strawberries, grapes and kiwi as you can see in the picture above.  If you are using fruit that will brown, like apples or bananas, squeeze some lemon juice over them to keep them from browning.  You could also put a bowl of fruit dip in the middle if you wanted.

I always try to have a fruit platter for those who don't eat dessert or have dietary restrictions.  Not only is fruit healthy, it is delicious.   The grandsons love it!

Next time you have a party or company coming over, make a "pretty pineapple" and fill in with additional fruit of your choosing.  You are going to get some oohs and aahs and questions about how you made such a lovely dish.  Just tell 'em Everyday Donna told you how.

Everyday Donna

Things to Remember:

Love is a fruit in season at all times, and within reach of every hand.   Mother Teresa

Microwave Caramels - Great For Valentine Gift Giving

Caramels are one of the best candies on earth as far as I am concerned.   Smooth, buttery, delicious.  The definition of caramel is:   1. (noun) caramel 

firm chewy candy made from caramelized sugar and butter and milk

As a child, I always loved the individually wrapped caramels (like Kraft), chocolate bars with caramel centers and that one piece of chocolate in the assorted box of candy that had the caramel in it.  Beating my sister to it was another thing.

My husband's sister used to poke a hole in the bottom of all the candies in the box so she didn't get one she didn't like.  You know, that one with the really yucky gummy/jelly center.  Ewww.  I can't even think about it they were so bad.  But for the caramel center or the cherry cordial, I would have done that if my mom would have allowed such a thing.  Makes me laugh to think about her doing that.  Always made my husband so mad.  

Valentine's Day is getting closer by the minute and it's time to think about special treats for your Valentine(s).  Here is an easy recipe for caramels that would be perfect.  I made these for Superbowl Sunday - 1.   because they are gluten free and my son in love can eat them, and 2.  because they are delicious and everyone else likes them a lot.  What a great Valentine treat!  They are so good and so easy to make.  Just a few ingredients cooked in the microwave (no candy thermometer needed).  Mix them up,  pour them in a pan, let them set, dump them out and cut them up. How much easier could it be?   Making them a little fancy for gift giving is easy and eating them is a real treat - especially with that slight taste of the coarse sea salt on the gooey, buttery caramel.  Yum.  Our other son in love pocketed several to take home with him and the grandsons did too.

Here is what you need.

Ingredients:

1/4 cup butter, cut in small cubes

1/2 cup white sugar

1/2 cup brown sugar, firmly packed

1/2 cup light corn syrup

1/2 cup sweetened condensed milk

1 tsp vanilla

coarse sea salt

1 8 x 8 pan lined with aluminum foil so that it goes over the edge of the pan making it easy to lift the block of caramel out when it is set.  Spray the foil lightly with cooking spray.

In a microwave safe bowl (at least 2 quart), add the butter, white and brown sugars, syrup, sweetened condensed milk and vanilla.  Stir together.  Place in the microwave uncovered.  Cook on full power for 6 minutes if you want soft and chewy, or 7 minutes for firmer but chewy.  I went for 7 minutes.   Stir twice during cooking.  Remove from the microwave and stir until well mixed.  Pour hot caramel into the prepared pan.

Put the pan in the refrigerator until the caramel is firm enough to remove from the pan - approximately 40 - 60 minutes.  Pull up on the aluminum foil and remove the whole slab of caramel, peeling away the foil.   Blot any oil from the slab with paper towels.  Turn it over.

Place the slab on a cutting board covered with parchment or waxed paper and cut into desired size.    Mine had 7 across and 7 down for 49 pieces, or about 1 inch square for each piece.  Sprinkle  a scant amount of sea salt on each square.  I cut them this size so they would fit in the mini baking cups I had on hand.  I used the papers just to make them look pretty.  You can cut them any size you prefer.  Do NOT place them on any paper that is not slightly waxed because they are sticky and you will have a hard time getting the paper off the back of the caramels.  Not that I would know that from experience.

I had the little silver tray that's in the picture above.   I got it at the Dollar Tree in the wedding section.  It looks like a real silver tray, so if you want to give these caramels as a gift, you have only one dollar invested in the tray.  I put a couple of heart shaped doilies on the tray for color, then placed each caramel in a miniature baking cup and set them on the tray.  You can get these baking papers at most groceries.  If you want to use small plates for gift giving, you could use one like this.  You can find pretty, small plates at most dollar stores or thrift stores. 

What a sweet little treat for your favorite Valentine(s) or perhaps your child's teacher.  Take some to work to share.   You can wrap the plate in cellophane and tie it with a pretty bow and - ta dah! - you have a wonderful Valentine treat that came straight from your heart and didn't cost a fortune. 

These were quite a hit on Sunday, so I know they would be much appreciated for Valentine's Day or any other special occasion you may have coming up.  Give this recipe a try.  Smooth, buttery, delicious, easy.

Everyday Donna

Things to remember:

You know what Forrest Gump said:

Life is like a box of chocolates.  You never know what you're going to get.

A Valentine For Our Grandsons

Valentine's Day is approaching - it's only 8 days away.  Have you started making plans yet?  Buying cards or gifts for your special someones?   We have no princesses.  But, we do have 5 princes and another due in the next week.   I wanted to make a Valentine that would pay homage to all of them.  I started with a piece of burlap and not one idea and this is where I ended up.  The wall hanging is 30 x 25 finished.  There is an initial for each one of the boys.  I have been delayed showing the finished piece until our daughter and son in love decided on a name for the our newest grandson.  His initial is proudly displayed now and I can show the final piece.  We have H, Z,  R, G, A and now a beautiful V added to the mix.  I won't tell you his name until he gets here, but it's a great one.  All the boys have really great names that just happen to fit their personas.  Funny how that works.

When I say I started with a piece of burlap, I am not kidding.   I wanted to make a wall hanging that goes over a cabinet inside our front door.  I have hung wreaths and other wall hangings there, but I wanted something for Valentine's Day.  So, I took a piece of tissue paper and drew a big heart, pinned it to the burlap and cut it out.  I mean, what else says Valentine's Day but a heart?

Now what?  I folded another piece of tissue paper in half, drew hearts of different sizes and cut them out.

Hmmmmm, now what?  I placed these hearts on the burlap and cut out several in different sizes.  Still didn't know where I was going with this, but I decided I wanted to put the French phrase je t'aime in the middle of the heart.  Je t'aime (zh tem) translates "I love you."  So, I printed out the phrase in a font and size I liked and cut it out to make a stencil.  I placed it in the middle of the burlap heart and stenciled it on in red.

Okay, that's done, but what next?  I decided to pin smaller hearts around the edge of the big heart and stitch them on using random embroidery stitches in different colors.  I used red, pink and purple.

Now, the hearts needed embellishing.  I printed out a cupid and made a stencil out of it for the big heart on the upper right.  I sewed that pink heart button I already had to another heart.  I used my wooden stamp set to put the word hugs and xoxo on two other hearts.  I also drew a pair of lips and cut them out and stenciled them in red on another heart.  Okay, it's starting to take shape.  I wanted our grandson's initials on the hearts because they are our very special Valentines.  I made some little felt flowers and stitched them on the smaller hearts, then added each of their initials by using my wooden stamp set.  I still had the heart with the pink heart button open and I finished by adding one more initial.  V.

As you know, burlap is a very open weave fabric and I knew I had to attach this heart to something to keep it from raveling apart.  I had some red felt from Christmas, so I laid the burlap on the red felt and cut a heart about 2 inches bigger than the burlap and stitched the burlap heart to the felt using more embroidery stitches.

Now, to hang it.  I cut two square pieces of felt about 4 x 4 inches and made big loops by bringing the raw edges together, stitching them to the curved top of the heart.  I took a dowel rod and covered it with red satin ribbon and slipped it through the loops.  I tied a piece of the red satin ribbon to each end of the covered dowel rod (about 2 inches in on each end) and glued the ribbon in place so it would not slip.  This would be the "hanger."  I made some little streamers and a bow in the middle of the hanging ribbon and placed in on a nail over the cabinet.  Done.  Whew.  That was quite a process of indecision, starting from nothing and ending with something.

All family members in town came over for the Superbowl last night and we shared lots of food and fun (including red velvet cookies, caramels and rice krispie treats that grandma made).  Each of the boys picked out their initial on the hanging and Grandma told them they were her special Valentines.  Sometimes creating happens on a wing and a prayer.  I don't always have a definite plan, but I really liked where this one ended up.  Now, we are just counting down the days until the new grandson gets here.  Doctor said this morning it could be anytime.  I am SOOOOO excited.  Another special Valentine to keep in my heart.  Life is good.

Everyday Donna

Things to Remember:

Nobody can do for little children what grandparents do.  Grandparents sort of sprinkle stardust over the lives of little children.  ~Alex Haley