Tuesday, December 18, 2012

Pomegranate Sangria




We love to entertain and we try to create simple and amazing recipes that will please our guests. Our pomegranate sangria can be made in advance and will only take you minutes to refill.  Your guests will love the combination of fruity flavors and you can enjoy the party.

Ingredients:
2 bottles of red wine
1 cup of triple sec
1 cup of pomegranate juice
1 orange
1 lemon
1 lime
1/2 cup of strawberries
1/2 cup of black berries
1/2 cup of seedless green grapes

Kitchen Essentials:
Punch bowl or large pitcher
Measuring cups
Wooden spoon
Knife
Mandolin
Cutting board
Wine opener

Directions:
Begin by slicing the orange, lemon and lime into 1/4 inch slices. You may use a knife or mandolin. Slice strawberries, blackberries and grapes into halves or quarters. Place all fruit in the bowl. 

Next add the pomegranate juice and triple sec. Lastly add the red wine and give it a stir. 

The wine we used was Rex Goliath's Free Range Red. This wine has the bold flavor of red wine with fruity undertones and subtle sweetness. This combination of richness and flavor makes it perfect for your sangria.

Monday, December 17, 2012

Snowman Cheese Ball




Just because we live in Miami, doesn't mean we can't make a snowman! We had a blast building this edible little guy! It is so cute, that our family didn't want to eat it, but once they dug in, it was hard for them to stop. If you love cheese and bacon (who doesn't?), then this cheese ball recipe is your Christmas gift from us!

Ingredients:
2 8 oz. cream cheese bars
1 package of real bacon bits
1 package of shredded cheddar jack cheese
Freshly grated parmesan cheese
1 slice of bread
1 carrot
2 pretzel sticks
About 12 cloves

Kitchen Essentials:
Bowl
Fork
Spoon
Plastic wrap
Cheese shredder 
Plate
5 toothpicks
2 round cookie cutters, one bigger than the other
Serving dish

Prep:
Take the cream cheese bars out of the refrigerator and allow it to come to room temperature.

Directions:
In a bowl, combine the cream cheese, shredded cheese and bacon bits using a fork until it is all blended together. With a large spoon, scoop up a little more than half of the mixture and place on a sheet of plastic wrap. Carefully, begin to lift the sides of the plastic and form the mixture into a ball.  Use your clean hands if you have to in order to smooth the ball. Place the ball in the refrigerator to harden. Do the same thing for the other half of the mixture. 

In the meantime, begin shredding the parmesan cheese on a plate, making a thin layer. Take out the larger ball, remove the plastic wrap and roll in the cheese. Place the ball on the serving platter. Next, repeat with the smaller ball, leaving the bottom of the ball cheese-less so that it sticks to the bottom ball. Stick 3 toothpicks on the top of the first ball, about half way through. Place the second ball on top on the first one and press down on the toothpicks. 

Now, the fun part! To make the hat, simply get a slice of whatever bread you have in your pantry and cut out two circles, one bigger than the other, using round cookie cutters. With a toothpick, place the small circle on top of the big one and then on top of the snowman. 

Cut the tip of a carrot and stick a toothpick into the cut end. Next, stick the remaining half of the toothpick into the front of the snowman's head. Finally, use the cloves as the eyes, mouth and buttons. As the finishing touch, we added some shredded parmesan cheese around the snowman to resemble snow. Feel free to get creative and have fun with it!

Friday, December 14, 2012

Chocolate Snowball Cookies




These chocolate snowball cookies are Mrs. P's favorite cookie recipe. That's no surprise, because anything covered in powdered sugar is absolutely delicious! This chocolaty recipe is worth making all year, not just during the holidays!

Ingredients:
4 tablespoons of unsalted butter
1/2 cup of milk chocolate chips
1 tablespoon of milk
1/2 cup of flour
1/4 cup of cocoa powder
2/3 cup of brown sugar
1 egg
1 teaspoonful of baking soda
1 tablespoon of espresso powder
1/8 teaspoonful of salt
Powdered Sugar


Kitchen Essentials:
Oven
Stove
Refrigerator
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Saran wrap
Measuring cups
Measuring spoons
Spatula
Cooling rack
Small pan
Small bowl

Prep:
Line your cookie sheet with parchment paper, this will make clean-up much faster.

Directions:

In a small pan add the chocolate chips, butter and the milk. Over medium-low heat, stir continuously until the chocolate has completely melted. Set aside and allow to cool for a few minutes.

In your mixing bowl combine the flour, brown sugar, cocoa powder, espresso powder, baking soda, egg and salt and mix on medium speed for 30 seconds. Then add the cooled melted chocolate mixture to the mixing bowl. Mix on medium speed for about a minute until all the ingredients are incorporated. Cover the bowl with Saran wrap and place in the freezer for 30 minutes. Preheat your oven to 350 degrees at this time.



Add about 1/2 cup of powdered sugar to a small bowl that will be used to coat the cookies before placing them in the oven. Use a teaspoon to measure out the dough. Using your hands roll the dough to form one inch balls and place in the bowl with the powdered sugar. Make sure that the entire cookie is covered in powdered sugar. Try to keep the balls the same size for even cooking.

Place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees for 12 to 15 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used.

Wednesday, December 12, 2012

Cranberry Pistachio and White Chocolate Cookies




You know it's Christmas when these cookies come out of the oven. Not only do they smell like the holidays, but they look like it too with their pop of red and green colors from the cranberries and pistachios. We guarantee that Santa won't be disappointed when he has these cookies with milk by the tree on Christmas Eve!

Ingredients:
1 cup of vegetable shortening
2 1/4 cups of flour
1 cup of brown sugar
1/2 cup of sugar
2 eggs
2 teaspoonfuls of vanilla extract
1 teaspoonful of baking soda
1 teaspoonful of salt
1 cup of chopped cranberries
1/2 cup of white chocolate chips
1/2 cup of shelled pistachios

Kitchen Essentials:
Oven
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Measuring cups
Measuring spoons
Wooden spoon
Spatula
Knife
Cooling rack

Prep:
Start by chopping the fresh or frozen cranberries into small pieces. If you bought pistachios with the shell, remove and discard the shells. Give the pistachios a rough chop and set aside. Pre-heat your oven to 350 degrees. Lastly line you cookie sheet with parchment paper, this will make clean-up much faster.

Directions:
In your mixing bowl combine the vegetable shortening, flour, brown sugar, sugar and mix on medium speed for 30 seconds. Then add the eggs, vanilla extract, baking soda and salt. Mix on medium speed for about a minute until all the ingredients are incorporated. Add the chopped cranberries, chopped pistachios and white chocolate chips. Mix by hand with the wooden spoon and your cookie dough is ready.

Use a teaspoonful to measure out the dough and place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees until golden brown, roughly 10 to 12 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used.

Monday, December 10, 2012

Molasses Sugar Cookies


Every year, we bake cookies for our family and friends during the holidays. This is one cookie recipe that we recycle year after year! Not only do we love these chewy and sweet cookies, our loved ones can't live without them! If you are looking for something different this season, make sure to add this recipe to your collection!

Ingredients:

1 1/2 sticks of unsalted butter
2 cups of flour
1 cup of sugar for the dough
1 egg
1/4 cup of molasses
1 teaspoonful of cinnamon
1/2 teaspoonful of nutmeg
1 1/2 teaspoonfuls of baking soda
1/2 teaspoonful of salt

*You will need an extra 1/2 cup of sugar to coat the cookie dough before baking.

Kitchen Essentials:
Oven
KitchenAid Mixer or hand mixer
Mixing bowl
Cookie sheet
Parchment paper
Measuring cups
Measuring spoons
Spatula
Cooling rack

Prep:
Take the butter out of the refrigerator for about 15 minutes in order to soften. Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper.

Directions:

In your mixing bowl combine the butter, flour, and sugar and mix on medium speed for 30 seconds. Then add the egg, molasses, baking soda, cinnamon, nutmeg and salt. Mix on medium speed for about a minute until all the ingredients are incorporated. 

Add about 1/2 cup of sugar to a small bowl that will be used to coat the cookies before placing them in the oven. Use a teaspoonful to measure out the dough. Using your hands form the dough into a rough circle and place in the bowl with sugar. Make sure that the entire cookie is covered in sugar, this will add a nice little sparkle to the cookie after its done cooking. 


Place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees for 12 to 15 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used. Enjoy!

Wednesday, December 5, 2012

Lobster Pappardelle






We usually try to keep our recipes simple and effortless, but every once in a while, we like to mix it up and make something a little more special. This pasta is perfect for a romantic date night in or when you want to impress your friends. It's the type of food that makes a typical night just a little bit a little fancier. Relax and enjoy!

Ingredients: (serves 2)
2 large or 4 small lobster tails
4 tablespoons of olive oil
1/4 teaspoon of red pepper flakes
2 garlic cloves
1 shallot
1/4 cup of brandy
1/2 cup of white wine
5 tomatoes on the vine  or 15 -20 plum tomatoes
3 tablespoons of basil
1 tablespoon of red wine vinegar
1/2 package of pappardelle or fettuccine
1/4 cup of pasta water
Salt
Pepper
Parmigiano Reggiano
White truffle oil (optional)

Kitchen Essentials:
Stove
Saute Pan
Large Pot
Kitchen tongs
Cutting board
Kitchen shears
Knife
Measuring cups
Measuring spoons
Wine opener
Cheese grater
Serving bowl

Prep:
In a large pot, bring water to a boil. Make sure to salt the water. Finely chop the shallot and garlic and roughly chop the tomatoes.  Grate the Parmigiano Reggiano and reserve for later.

Directions:
Add the olive oil to the sauté pan over medium heat. Then add the finely chopped shallot and cook for two to three minutes. Next, add the garlic and the lobster tails. Cook for a few minutes and then add the red pepper flakes, brandy, white wine, tomatoes  and vinegar. Put a lid on the pan and let all the ingredients simmer slowly for 10 minutes.

Meanwhile cook the pasta according to instructions on the package. Once the lobster tails are cooked, remove from the pan. Using kitchen shears, cut along the top and the bottom of the lobster shell to release the lobster meat. Roughly chop the lobster meat and add it back to the pan. Before straining the pasta, always reserve pasta water because it helps thicken your sauce. Add about 1/4 cup of pasta water to the sauce and stir before adding the pasta. Mix it all well. At this point check your seasonings and add salt or pepper if needed.

Finally you are ready to plate your pasta. Drizzle lightly with white truffle oil, sprinkle with Parmigiano Reggiano and fresh basil. Enjoy!

Tuesday, November 20, 2012

Nadia G's Chicken Skewers with Walnut Pesto


It's not every day that we meet a celebrity chef. For us, it happens about every year or so. So far, we have had the pleasure of meeting Ingrid Hoffman from the Food Network's Simply Delicioso, Chef Adrianne from our local NBC affiliate and a former contestant of Chopped, and this week we were trilled to rub elbows with the one and only Nadia G from the Cooking Channel's Bitchin' Kitchen. For those of you who are not familiar with this fearless, comedic cook in stilettos, be warned! She can be rough around the edges and downright offensive depending on your sense of humor, however, after a few episodes, she will grow on you. It's an acquired taste! Trust us!


Being the foodies that we are, we follow all of our favorite television chefs on social media, which led us to Nadia G's post about tickets being available for a local event she was participating in with Apothic Wines. We immediately signed up and before we knew it, we were on our way to Awarehouse in Midtown Miami with our Cookin' For Trouble cookbook in tow. Luckily, we were one of the first 50 guests and received our second copy of the book, but this time for free.



Once inside the lofty warehouse, we were treated to spiced chick peas, prosciutto canapés and a selection of Apothic Wines. The color scheme matched the wine bottle label - red, black and white - and the edgy, but feminine decor reminded us of Nadia G's television set.





 After snapping some photos in the photo booth and tasting some of the wines, we snatched the closest space available in front of the stage to be close to the action. Seconds later, Nadia G was introduced and walked right passed us and up to the stage to begin her cooking demonstration. Two delicious recipes were on the menu. The first one paired perfectly with white wine (chicken skewers with walnut pesto) and the second one with red wine (apple crumble with candied bacon.) In this post, we will share our version of the chicken skewers. After the demo, the waiters handed out appetizer portions of both dishes.




 Once we savored the delicious, juicy skewers, we proceeded to stand in line to meet the guest of honor and get our book signed. We instantly hit it off with Nadia G. We told her about our blog, about how we TiVo her show, how we already had her book before this event, and how much we love her carbonera pasta recipe! She was just as funny in person as she is on TV, and sweeter than we had originally thought, but in a good way! We took some photos with her and she told us to tweet her when the blog post was up. Who knows? Maybe she will discover us and insist to her producers that we get our own show. (Hint, hint!)




Here's the chicken skewer with walnut pesto recipe:



Kitchen Utensils:
Food processor
Spatula
Measuring cups
Wooden skewers
Grill pan or Bar-b-que
Kitchen brush
Kitchen thongs
Knife
Cutting board

Prep:
One hour before grilling, soak wooden skewers in water to prevent them from burning.

Ingredients for the pesto:
1 cup of basil, packed
1/4 cup of walnuts
1 clove of garlic
1/4 cup walnut oil
1/4 cup of freshly grated Parmesan cheese
1 tablespoon of olive oil

Directions for the pesto: In the processor, pulse all the ingredients together until combined, slowly streaming the oils last.  

Ingredients for the chicken skewers:
1 pound of chicken breast, cubed
6-12 cherry tomatoes
1 Vidalia onion, quartered
Complete seasoning
Salt
Freshly cracked black pepper
Fresh lemon juice
Olive oil

Directions for the chicken skewers: In a bowl, season the chicken cubes with salt, pepper, lemon juice and complete seasoning (our Cuban spin to the dish). Refrigerate for an hour to ensure that the chicken takes in all the flavors. Onto each skewer, alternately thread chicken, cherry tomatoes and onions; repeat until skewer is full. Drizzle olive oil over the prepared skewers. Grill for about 3-5 minutes, turning regularly, until cooked. Slather with walnut pesto before serving.

Tuesday, August 7, 2012

Dark Dining at Chef Adrianne's







A couple of years ago we heard about Chef Adrianne Calvo, a Miami chef who donates her culinary talent at events for St. Jude's Children's Hospital. Being the foodies that we are, we looked her up and learned that she has a restaurant in Southwest Miami-Dade. We put it in our "to visit" list but time went on without getting around to checking it out. We began to follow Chef Adrienne on both Facebook and Instagram (@chefadrianne) and we got a glimpse into her world of "Maximum Flavor," a phrase she is known for. We also got the chance to watch her demonstrate her passion for cooking on Food Network's "Chopped" and locally on NBC6. Every time we caught a glimpse of her elaborate, unique and beautifully decorated dishes, our mouths would water. Each plate she creates is a little work of art. We finally got to experience it for ourselves recently at her monthly "Dark Dining" event.

Chef Adrianne's Vineyard Restaurant offers a monthly dark dining experience. Each month the theme and menu changes creating experiences that transport your senses. The concept is that by being blindfolded during dinner, your sense of smell, touch and taste are heightened, making your meal unforgettable. We made reservations for July's dark dining, which was named "The Tuscan Sun." From the moment we entered the cozy restaurant, we felt like we were in Italy. We were immediately transported to Tuscany as the friendly staff lead us to our table. The bar at the back of the restaurant was twinkling with dozens of tea lights and bunches of sunflowers were packed into tall glass vases throughout the tables. Romantic Italian music filled the air, along with laughter and chit-chat from the other dark diners.

Before the dark dining officially began, the server greeted us with a small antipasto platter that contained chunks of fresh parmigiano-reggiano and Italian hams. It was a full house in the restaurant. There were large groups of friends and many couples who came out to enjoy an extraordinary experience. Chef Adrianne introduced herself to her guests and explained that each course would come out one at a time. She suggested smelling and touching the food before finally tasting it. After we tasted the food, she would come out and ask guests to describe what they ate. Some diners were right on the money, and some had no clue what they were eating! Chef Adrianne did an amazing job explaining the history of these dishes and why they are staples in the Tuscany region of Italy. It was very clear from her descriptions that she was very knowledgeable about food, it's history, and where the fine ingredients came from. Most of the ingredients she used came directly from Italy. For example, 30 pounds of heirloom tomatoes were shipped directly from Italy to her restaurant the morning of the event. Her staff also played a crucial role in the experience. They were our "eyes" that night, as they handed us our utensils and dishes while giving us instructions on whether the dish was hot or cold, etc.

The courses for the evening included:
  • Limoncello made with lemons imported from Italy
  • Chicken consommé with crispy pancetta and egg white ribbons
  • Goat cheese and caramelized onion crostini
  • Charred octopus in a mushroom and Chianti wine sauce
  • Imported heirloom tomato and mozzarella salad with a light balsamic glaze
  • Glass of an imported Chianti wine
  • Homemade gnocchi in a beef, sausage and Chianti wine bolognese
  • 24-hour braised short rib with a large rigate pasta
  • Vanilla bean pana cotta with Nutella, strawberries and salted pistachios
Hands down the flavor combinations in each of these dishes were spectacular. If we had to pick the wining course, we are tied between the gnocchi and the short rib dish. The homemade gnocchi is the best we have ever had. They were light and airy pillows tossed in a flavor-packed sauce, that we seriously craved the next day. The 24-hour braised short rib was so tender and rich. Its hard to believe that a fork-full of this delicacy has such depth and richness to it. The flavorful sauce that cooked with the meat was the perfect compliment to the rigate pasta, which was perfectly al dente. 

We definitely recommend that you check out Chef Adrianne's Vineyard Restaurant. "Dark Dining" happens only once a month and is a reservations-only event. For the month of August, the theme is Northern France, we highly suggest you make your reservations ASAP as the event books quickly! For those of you who do not live in Miami, make sure to make reservations next time you are in town even though it is not for dark dining. Tell Chef Adrianne we sent you. Enjoy!





Thursday, July 26, 2012

Grilled Cedar Paper Salmon





Looking for a creative new way to cook salmon and veggies? Grill it wrapped in cedar paper!  The cedar wood adds a nice smokey flavor that compliments the salmon and intensifies the flavor. Salmon is rich in omega-3 fatty acids which is great for a heart healthy diet! The American Heart Association recommends 2 servings of fish a week.


Cedar paper or wraps are not difficult to find. You can purchase them in supermarket, specialty kitchen stores or even online.  We have used products from both Outdoor Gourmet and Fire & Flavor, and we have been extremely satisfied with the results!


Ingredients:
3 - 4 oz Salmon filet (per person)
Zucchini
Yellow Squash
Dill
Lemon
Extra virgin olive oil
Salt
Pepper


Kitchen Essentials:
Cedar Paper
Kitchen twine
Kitchen tongs
Knife
Cutting Board
Bowl
Outdoor BBQ grill


Prep:
Soak the cedar paper and kitchen twine in water  for 10 - 15 minutes or according to instructions on the package. Slice the zucchini, yellow squash and lemon evenly into 1/4 inch slices. In a bowl lightly drizzle olive oil over the zucchini and squash lightly coating them, mix them well. Finely chop the fresh dill.


Directions:
Lay a piece of pre-soaked cedar paper on a clean surface. Place two slices of zucchini in the middle of the paper. Add a little salt and pepper to the zucchini.  Next, stack two slices of lemon on top of the zucchini. Then place the salmon filet, and drizzle with a little olive oil. Add about a teaspoon of chopped dill, 1/4 teaspoon of salt and pepper. Lastly, stack two pieces of the yellow squash over the salmon. Add a little salt and a little pepper. Fold the cedar paper upwards in order to wrap the salmon and veggies. Close with a piece of kitchen twine.


Repeat these steps for the remaining servings of salmon you will be needing.


Preheat your outdoor grill to medium/low. The idea is to grill these little cedar packages slowly, therefore don't use high flames. Place on the grill and char each side for about five minutes, until the fish is cooked. Serve in the package and enjoy!

Tuesday, July 24, 2012

Hearty Chili






We know chili isn't exactly a popular summertime recipe, but sometimes you just feel like eating something hearty and filling even when it's 90 degrees outside. Besides, we get a lot of rainy days in the summer in Miami, therefore chili is usually well-received. It's totally okay to enjoy some chili, then slip into a bikini or swim trunks afterwards. This light recipe cuts a lot of calories but none of the flavor by substituting some of the beef for chicken and turkey. Tons of veggies in it too! This is a perfect recipe to feed a crowd as it serves up to 10-12 people!

Ingredients:
2 tablespoons of olive oil
2 large onions
1 green pepper
8 garlic cloves
1 lb. of lean ground beef
1 lb. of ground chicken
1 lb. of ground turkey
1 15 oz. can tomato sauce
2 15 oz. cans diced tomatoes
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons fresh oregano
1 tablespoon cumin
1/2 teaspoon cayenne pepper
2 bottles of light beer
1 15 oz. can of black beans
1 15 oz. can of cannellini beans
1 15 oz. can of red kidney beans
Salt 
Pepper

Toppings:
Sour cream
Shredded cheddar cheese
Cilantro
Tortilla chips
Fresh tomatoes
Limes

Kitchen essentials:
Stove
Dutch oven or large pot
Knife
Cutting board
Wooden spoon or spatula
Measuring spoons
Can opener
Strainer

Directions:
Chop the onions and peppers finely. Heat the olive oil over medium heat in a dutch oven. When the oil is hot, throw in the onion and peppers. Add a little salt and pepper and cook until softened, about 5-6 minutes. Finely chop the garlic and cook for about a minute. Next, add the ground lean meat, chicken and turkey and cook thoroughly. Add some more salt and pepper. It is important to season each layer for intense flavor. Once the meat has browned, add the tomato sauce, beer and diced tomatoes. Add the rest of the spices and cook for a few minutes until the sauce is bubbling.  Strain the liquid from the canned beans. Lower the heat and add the beans. Simmer on low for about 45 - 60 minutes and allow the flavors to marry. Stir the chili occasionally. Taste to make sure the seasoning is right. Serve with sour cream, chopped tomatoes, cheddar cheese and cilantro. We like to crumble up tortilla chips on top and give it a squirt of lime juice. Enjoy!

Friday, July 20, 2012

Cucumber Cocktail Sandwiches









Who says you have to cook when entertaining? These easy-to-make cocktail sandwiches require no cooking at all and are great little bites that your guests will love. Best of all you don't have to break a sweat in order to make them! The goat cheese in the spread gives it a nice little tang and the cucumber provides a juicy crunch. Don't let this recipe scare you, even picky eaters crave these miniature bites!

Ingredients:
8oz of cream cheese
4oz of goat cheese
1 tablespoon of chopped parsley
1 tablespoon of chopped thyme
1 teaspoon of salt
1/2 teaspoon of pepper
1 cucumber
Sliced bread


Kitchen Utensils:
Knife
Cutting Board
Mixing bowl
Wooden spoon
Stand mixer (optional)
Measuring spoons
Mandoline (optional)
Butter knife
Serving Platter


Prep:
Allow the cream cheese and goat cheese come to room temperature, this will make mixing and spreading allot easier. Chop the fresh thyme and parsley and set aside.  Slice the cucumber thinly with either a knife or a mandoline. 


Instructions:
Add the room temperature cream cheese and goat cheese to a mixing bowl. Add the chopped thyme, parsley, salt and pepper and mix by hand or with a stand mixer.


To assemble sandwiches, get two pieces of bread and spread about a tablespoon of the cheese mixture to each side of the bread. Add a layer of sliced cucumber and stack the bread. Cut the crusts off the bread, to give it a nice clean look. Finally cut into four small triangle and place on a serving platter. Enjoy!

Monday, July 2, 2012

Patriotic Decor for Your Home


Independence Day is one of our favorite holidays! July 4th calls for fireworks, family, friends, fun times and food! What more can you ask for? A few weeks ago, Mrs. P saw some cute DIY fourth of July lanterns on Pinterest. She got inspired to make some of her own. After a quick trip to Target, she put together 7 patriotic lighted decorations for our winding walkway. Here's how she did it:

1) Shop for the following items:
-Tin candle holder or lantern that emits light
-Small American flags
-Red, white and blue ribbon
-Tealights or battery candles
-Plastic tie wrap

2) Secure the flag onto the handle of the lantern with a tie wrap. Make sure it is nice and tight!

3) Cut the end of the tie wrap and make a knot around it with your ribbon. Make a bow and adjust the flag so that it is standing up straight.

4) Place your tea light or battery candle in the lantern and enjoy!

Have a festive and joyous 4th of July!








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