This is a super easy and inexpensive project that will help brighten any room for Spring time! Also a great way to use up your old jars.
What you’ll need:
- Jars of any size (mine are old jelly jars), cleaned, dried and labels removed. (Tip: Run hot water over the jars and scrub to remove the labels)
- Decorative paper, preferably heavier-weight paper
- Decorative ribbon in contrasting or matching colors
- Exact-o-knife or scissors
- Scrapbook adhesive or double-sided tape
1. Cut the paper to match the height and circumference of the jar. Most jars will have a ridge where the old label was placed. Use the ridge as a guide.
2. Tape the paper to the jar. Place a strip of double sided tape along both short edges of the paper, and carefully apply the paper to the jar, one edge at a time.
3. Tape the ribbon to the jar using the same method as the paper.
4. Add some water and flowers and voila! A new vase!
Ok, ok – so there is nothing new about Bon Iver and posting about him is probably so 2008. But, I ran across this video of Justin Vernon performing with his old high school jazz band and just couldn’t stop smiling. Sure – I’ve gotten to play on the same stage as some amazingmusicians, but man, am I ever jealous of these kids! So, please check out and enjoy the video. Also, see the video of Justin performing below.. words can’t describe.
And if you’re not familiar with Bon Iver yet, watch these interviews here, here, and here. I officially welcome you to the fan club.
Last night I made a wonderful discovery – there are a huge number of full episodes of No Reservations available on YouTube! I was completely shocked to see basically every episode of this show ever filmed available on YouTube of all places! I guess the Travel Channel doesn’t mind their content being available for free on third-party sites. Maybe some other networks can take this cue as well before they find themselves on the outside looking in.
For those that don’t know Anthony Bourdain or his show, No Reservations – it’s time to get educated. Head on over here and click play. And when you’re done there, head over here next and click buy.
This week we are featuring the five winners of the 2009 New World Symphony Bake-Off, which took place on Sunday. We asked each winner to answer a few questions and share their recipes (if they so choose).
Today’s featured baker is Jordan Allen, 1st-year cellist in the New World Symphony. Jordan was the only person to enter FOUR items into the bake-off. And all four were amazing. Fudge, Poppy Cake, White Chocolate Macadamia Nut Cookies, and of course, his French Silk Pie. His French Silk Pie won him the “Golden Spoon” in the “Pies & Tarts” category.
We asked Jordan a few questions about this recipe:
Where did you get the recipe? I got this recipe from Betty Crocker’s Cookbook New Edition. It’s a great standard cookbook for your kitchen, I highly recommend it!
Does this particular recipe have any special or sentimental meaning to you? This recipe does have some sentimental meaning. When I was young, my grandma and mom always used to make delicious pies for gatherings, and I loved how food could bring people together. I love making this French Silk Pie for people close to me in my life. Yummo!
Would you change anything if you baked this again? Or is there something you’d like to try differently? I don’t think I would change anything about the actual pie, although I might experiment with decorating it a little differently. This time I used dark chocolate shavings….perhaps next time I’ll aim for chocolate curls.
What was your overall favorite dish at the bake-off? Overall favorite dish? Too many goodies to choose from! :)
And here’s the recipe!
FRENCH SILK PIE
For the crust:
1 1/3 cups of flour
1/2 cup of Crisco or other vegetable shortening
dash of salt
cold water (approx. 2-4 tablespoons depending on dryness of flour)
Blend the first three ingredients for the crust until the dough resembles small pea particles. Add the water until the dough just sticks together (note: do not add too much water). Flour a flat surface and roll out the dough so that it fits into your 9″ pie plate. If you don’t want to roll out the dough right away, you can refrigerate it before rolling in out. After the crust is placed in the pie plate, poke a few holes in the bottom and on the sides with a fork. Bake the crust in a preheated 400 degree oven for about 15-20 minutes, or until golden brown. Let the crust cool completely.
For the pie:
1 cup sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla extract
3 oz. unsweetened baking chocolate, melted and cooled
3/4 cup fat-free cholesterol-free egg product (such as Egg Beaters — this eliminates the risk of salmonella from raw eggs)
In a mixing bowl, beat the sugar and butter with an electric mixer until light and fluffy. Beat in the vanilla and chocolate (note: melt the chocolate over a double-boiler and let it cool completely, but do not let it firm up again). Gradually beat in the egg on high speed until light and fluffy (about 3 minutes). Pour the filling into your baked and cooled pie crust. Refrigerate for at least 2 hours but no more than 24 hours.
For the whipped cream:
Beat 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract. Make sure that your beaters and bowl have been chilled, as this allows the whipped cream to reach a desired thickness faster. Spread the whipped cream on top of the chocolate filled pie and decorate with chocolate shavings or chocolate curls. Enjoy!
Emma is a free-lance flutist and teacher in Pittsburgh, PA. Her dork-a-thon qualifications include: a BFA in dance, sewing, knitting, crafting, color guard, baking, yoga, herbal tea, home remedies, Oprah, writing, Tomb Raider, dessert, long walks, blues music, baskets, and bargain shopping.
Jason is a freelance tuba player and computer nerd living in Pittsburgh, PA. If that wasn't enough, his other dork-a-thon qualifications include: A degree in computer science, punk rock, t-shirts, photography, Google Reader, orange juice, opera, guitar, plaid shorts, flip-flops, shaving once a week, naps, Madden 2K8, southern cooking, Georgia Football, free food, graphic design, and Asian cultures.