How To: Grow Pips in a Pocket
Cultivate the essence of spring in a pocket pot by growing fragrant lily-of-the-valley weeks ahead of the usual gardening season.house where you can enjoy your blooms, or place it outside if weather permits .
How To: Create a Tabletop Garden
Create a potted centerpiece that brings spring indoors. Start by purchasing a small weeping pussy willow tree, which is available in many big-box stores in late winter. Next, gather the following materials. Line the bottom of the container with a sheet of plastic or set the planter on a tray topotted centerpiece that brings spring indoors. Start by purchasing a small weeping pussy willow tree which is available in many big-box stores in late winter. Next, gather the following materials. Line the bottom of the container withand top with bits of preserved moss. If you like, add miniature wire fencing for a rustic touch to your garden. In late spring, transplant the pussy willow tree into your outdoor garden where you can enjoy it for years to come.
How To: Create a Succulent Arrangement
A cake stand and some florist’s moss provide a simple foundation for this stunning succulent display that works great as a centerpiece.
How To: Make Hand Pies
Hand pies pack all the flavor of traditional fruit pies into a cute, portable package. They’re perfect for picnics and potlucks.to cut circles from the pastry. Set the circles on a parchment-lined baking sheet . For round pies, spoon 2 big tablespoons of fruit into the center of the circle. Now letâs brush the edge around the
How To: Make a Chocolate Pumpkin Layer Cake
Learn to make a dramatic, delicious fall cake. This Chocolate Pumpkin Layer Cake from the blog iambaker, is a real showstopper. For the recipe go to:http://www.midwestliving.com/recipe/chocolate-pumpkin-cake/can't imagine a more dramatic or delicious dessert than this Chocolate Pumpkin Layer Cake . The recipe comes from the blog iambaker, and it's a real showstopper. This cake has three components: moist cake layers, milk chocolate ganache, and fluffy pumpkin whipped cream . We'll start with the cake. In a small bowl, mix canned pumpkin and buttermilk. Set that aside, and in another bowl; combine the flour, cocoa, baking powder, baking soda and salt. Now, in a large bowl, let's beat butter, brown and white sugar and vanilla until light and fluffy. Add eggs one at a time. Now we'll add the dry ingredients and the pumpkin mixture alternately, beating on low speed. You can see, this is very similar to traditional chocolate cake batters, but the pumpkin makes it extra moist and adds another layer of flavor. Spread the batter in greased 8x8 inch pans and bake for about 30 minutes, until a toothpick inserted near the center comes out clean. Let the cakes cool 10 minutes and then turn them out onto wire racks. While those cakes cool, let's make our milk chocolate ganache. Start by warming whipping cream over medium-high heat. When the cream just starts to boil, remove it from the heat and add milk chocolate pieces. Just let the chips soften up in the milk. After about 5 minutes, stir the ganache until it's smooth. Then let it cool for an hour or two so it thickens up. Spoon the chocolate ganache over the cake layers and let it drip down the sides. Now while those cake layers sit at room temperature for an hour or so, we're going to make the pumpkin whipped cream . Start by stirring some cinnamon and allspice into canned pumpkin. In a chilled mixing bowl, beat whipping cream and powdered sugar together. When soft peaks form fold in the pumpkin. Then you can add the rest of the powdered sugar. Load the bag with pumpkin whipped cream , and chill it thoroughly in the fridge. This will give you a nice stiff mixture for piping. Because whipped cream isn't as stable as buttercream frosting, you should wait to assemble this cake until close to serving time. Start by placing one cake layer on a plate or a cake stand. Since these cake layers are pretty heavy, you might want to put a little extra support inside the cake. A few drinking straws will do. Now let's spread our chilled pumpkin whipped cream on top. Carefully set your other cake layer on top. Don't press down too hard. Now use your piping bag to make
How To: Make Tiny Pumpkin Torcheres
With a handful of garden stakes and some simple hardware, you can transform palm-size pumpkins into a bouquet of magical torcheres in minutes! All youâll need are miniature pumpkins, an apple corer, a grapefruit spoon, nails, washers, tea-light candles in metal cups (or battery operated teacorer, a grapefruit spoon, nails, washers, tea-light candles in metal cups (or battery operated tea lights) and bamboo garden stakes. Start by snapping the stem off each pumpkin. Using an apple corer, cut an opening the
How To: Craft a Fall Wreath
For fun colors and shapes, gather a mix of your favorite seasonal delights and get creative! For our wreath, we used an old wire tomato cage, jute, gardening wire, ribbon, pruners, wire cutters, gourds, snowberries, small ears of field corn, cranberries, pine boughs and millet stalk. First, snipwe used an old wire tomato cage, jute, gardening wire, ribbon, pruners, wire cutters , gourds, snowberries, small ears of field corn, cranberries, pine boughs and millet stalk. First, snip off the top layer of the tomato
How To: Make an Any-Season Wreath
Hardy broadleaf evergreen shrubs offer a bounty of colorful foliage year-round! To create a lush evergreen wreath, gather clippings of various evergreens from your yard or check out your local nursery for a colorful shrub or two to add to your garden. Soak a 12-inch floral foam wreath in water. Cutgather clippings of various evergreens from your yard or check out your local nursery for a colorful shrub or two to add to your garden. Soak a 12-inch floral foam wreath in water. Cut stems 1
How To: Make a Fresh-Cut Bouquet
Learn how to create a striking floral bouquet by watching these simple techniques.
How To: Decorate Sugar Cookies Using Royal Icing
Annie Marshall, from the food blog Annie's Eats, gives tips and tricks on how to make and use royal icing.with Royal Icing. This is one of my favorite techniques for decorating sugar cookies because it gives the cookies this really nice, smooth finish. When I am tinting Royal Icing different colors, I always use gel