Wednesday, September 18, 2013

Fall craft ideas!

Wayward Girls' Crafts here! Fall officially begins this weekend. Are you in full fall mode yet? If not, we've got some great autumn decor ideas to help you get that way!

Brooke made this beautiful fall wreath and has tons of great tips for making wreaths.


Jordan has a great harvest printable. We love this quote!

Mom made these table runners for fall. The second one looks great on Jaime's tablescape!


Jasmine made these fun Mod Podge Halloween vases. So cute!

Jaime made this fall leaves canvas. Can you believe it was only $1?!

 Now are we ready to decorate?! Get to it!

Wednesday, September 11, 2013

Fresh Peach Pie

Kate here again with one of my family's favorite desserts during peach season. 
You need one pie shell cooked and ready to go.
First boil a pot of water for removing the peach skins. I like to use my pasta pans because of the ease of draining, but you can use a large saucepan or stock pot and a pair of tongs to remove the peaches.
8dipOnce the water is boiling, drop 3 peaches in. Yes, I realize there are eight in the picture--that's for later. Just use your imagination. Let the three peaches sit for 30-60 seconds and then...
icebathRemove them to a bowl of ice water. After 30-60 seconds you can begin removing the skins. (When I'm canning peaches I scrub the kitchen sink and then fill it with ice water for the ice bath.)
cutThe way I like to do this is make a slice all the way around the peach. Then I use my thumb to slide the skin off.
removeEasy as...pie! You knew I'd say that. Now I insert my thumb into the slice I made earlier and pull the peach apart. Then I lay the halves in my palm, slice them, and place in the blender.
Blend in blender:
3 fresh peaches, peeeled and pitted
1/2 cup sugar
3 T. cornstarch
1/2 cup water
Pour into saucepan. Cook until mixture boils, about 5 minutes. Stir in 1/4 tsp. almond extract and 1 T. butter. Cool in fridge.
Meanwhile dip 8 more fresh peaches in the boiling water and cool in ice bath.
Remove skins, pit and slice into pie crust.
Pour glaze over sliced peaches. You will have to lift the peaches and let the glaze run under and around or it will spill over. See the bottom portion of photo that I conveniently cropped off? Spillage. Now it wouldn't do that if I would just follow the original recipe and only use 4-5 fresh, sliced peaches. But we like a lot of fruit in our pie!--and there's plenty of glaze to spare for 8 peaches. Now put the pie in the fridge for 2 hours--no less!
serveOkay, okay. If it's a school night and ten to eight and this is the FHE treat and you know there won't even be a crumb to capture on film after your family gets through with the pie, then, and only then, you can remove the pie from the fridge after only one hour. But I'm warning you, it won't be completely set and will be a little hard to photograph because it wants to ooze all over the plate instead of hold its shape--but the taste is divine--because it was never cooked it has a scrumptious fresh peach taste. Top with whipped cream unless of course your fresh cream refuses to whip and you're too lazy to skim another gallon of milk to see if it has thicker cream. Then serve plain and...Enjoy!
Fresh Peach Pie
Ingredient list:
1 pie shell, cooked
3 fresh peaches, peeled and sliced for blender
1/2 cup sugar
3 T. cornstarch
1/2 cup water
1/4 tsp. almond extract
1 T. butter or margarine
8 peaches, peeled and sliced (Can use only 4-5)
Blend in blender:
3 fresh peaches, peeeled and pitted
1/2 cup sugar
3 T. cornstarch
1/2 cup water
Pour into saucepan. Cook until mixture boils, about 5 minutes. Stir in 1/4 tsp. almond extract and butter. Cool in fridge while slicing remaining peaches into prepared pie crust . Pour glaze over peaches, lift and stir when necessary; chill. Top with whipped cream if desired.
(I also frequently omit the pie crust and stir the glaze and peaches together and serve as a fruit salad or dessert cup.)

Wednesday, September 4, 2013

Creating an Embossed Background

It's the first Wednesday of the month again.
Time for another crafty tutorial from me,
Kristie from Kristie Kreates
I can't believe how fast the last few months have gone
and it's getting to be time to start thinking about
making Christmas cards.
Every year I think I'll get them done early
and it never quite happens, some of them
get done early, but I always seem to
have some to finish up
at the last minute.
Today I'm going to show you
 how to make an embossed background.
I'll be using
"Snow Background" (#27301) from
White card stock
VersaMark Ink
 The first step is to ink up your stamp with VersaMark ink

Then stamp the image onto white card stock.
When I'm using one of my larger stamps,
I like to lay the stamp right side up on the table,
lay the paper over the stamp and
 then rub over the surface of the card stock.
This way I feel that I am getting a better impression.

Next you will cover the stamped image with
white embossing powder.
You can use any color, but since I am doing a
snow background, I wanted it to be white.
You can see I have the area under my project covered
with a piece of paper, this way any powder that 'spills'
off the card can easily be put back into the jar.

Once the entire image is covered,
pour the excess powder back into the jar.

Using your heat tool, heat the embossing powder until
you can see it turn shiny.
I usually heat the back of the piece also,
this helps to reduce the amount of warping
of the paper that you get from the heat.
You can see the embossed design on the card stock now.
Nice and shiny.

Next using a blending tool or sponge
cover the entire design with Distress Ink.
Always start off the paper and work your way
into the center.

 You can add a little or a lot of ink.
You can mix colors or use just one.
I only used one color on mine, but there is
still variation in the blue.
Some places have a little more, some a little less.
Just what I wanted.

The last step is to use a soft cloth,
I'm using a dry baby wipe,
to buff the surface.
The embossing will resist the ink.
You can see how nice and white my
snow is.
Once you have the background done,
you can use it in so many ways.
Add a bannered sentiment.
Cut out a stamped image and add it.
Just add some ribbon and adhere
it to a card base.
 Use your imagination and have fun!
I hope you have learned something new today
 and have been inspired to try making your own
embossed backgrounds.
I'd love to have you stop by my blog
and see what I've been doing lately.
I may just post something
with an embossed background soon.
Thanks for stopping by today.
Leave a comment if you will and
if you have any questions, feel free to ask.
Until next month, have fun creating!

Tuesday, September 3, 2013

Roasted Spaghetti Sauce with Roasted Garlic, Most Deliciously Easy Recipe Ever

I love autumn time because it means I can make lots of fabulous recipes from my garden, like this gem here. My walking buddy, Michelle shared her recipe with me last year and it was the first time I'd ever roasted garlic--my family loved it!

Roasted Spaghetti Sauce with Roasted Garlic
Courtesy of Mashed Potatoes and

2 lbs of Tomatoes, quartered
1 medium onion, chopped
One head of garlic
3 Tbsp Olive Oil
2 Tbsp fresh oregano
1 Tbsp fresh basil
1 tsp salt
Optional (add in your own favorite herbs like oregano, garnish with parsley, etc.)

Combine tomatoes, onion, and herbs in a 9X13 pan. Chop the end off the head of garlic, then center the head of garlic in the pan, drizzle entire pan with the 3 Tbsp Olive oil, making sure to get a good amount on garlic. Cook for one hour in a 375 degree oven.

How do you roast garlic?

Easy peasy! Follow the above directions, just slice off the end of the garlic (tops of cloves) and roast the entire head with skin on for an hour.

I used a hot pad to pick up the garlic head and gently squeeze the bottom.
The garlic cloves pop right out of their skins.
The flavor of the roasted garlic will knock your socks off and have your family begging for more!

This last step is optional, it depends how chunky you like your sauce. I put the entire mixture in my Blendtec and pulsed it a few times. I do this because I have little kids who are leery of big chunks of tomatoes and onions. You could opt to blend half the mixture and mix in for a spaghetti sauce with great consistency. Add in ground beef or sausage, noodles, and your meal is ready!
Enjoy the fall harvest!