DIY: Gallery Wall

I have quite a few framed pictures around my apartment,

and I've always loved the look of gallery walls,

so I decided I'd make my own on the den's biggest wall.

Meter stick, pencil and level.

Not pictured - Clear Command Hooks*

Before hanging anything, I laid it out on the floor.

It took rearranging a few times to get it just how I wanted.

Some frames didn't have hooks so I added something like this.

I had three rows so I hung the middle row first.

Then hung the top and bottom rows in columns. 

Keep going. It's a little tedious, but in my option it's worth it in the end!

Halfway through I decided I didn't like the way some frames were hanging,

so I decided too rip the stands off the backs of frames that had them.

ANDDDDDDD Done!

I really really really love the way the the wall turned out and love the mix of pictures with decor.

*These were a great idea in theory, and were super easy to apply,

but I've had many fall off since originally hanging

and it's becoming a pain to hang them again and again.

Nails sadly may be the best bet for this project.

David's Famous Salsa!

Growing up in Tucson Arizona,

my best friend's dad made some amazing salsa.

I always wondered how he made it,

but he always said there wasn't really a recipe.

Over the years, I wasn't the only one that asked about it,

so somehow a fairly good recipe was put together

and lucky me, I was able to get my hands on it

and tried to recreate the deliciousness myself!

I was home visiting earlier this year and saw my friend's family.

I hadn't seen her dad in probably 15 years and it was great to catch up.

I asked him permission to share his recipe on my blog,

and since you're reading this, he of course said yes!

So without saying anything more,

let me show you how this yummy salsa is made!

The Goods:

Tomato Sauce

Whole Peeled Tomatoes

Salt

Oregano Leaves

Garlic

Garlic Powder

Green Onions

Cilantro

Dried Chili Tepins

Limes

Red Wine Vinegar

First thing you want to do is get all your ingredients prepped.

Chop up an entire bunch of green onions and set aside.

Mince one to two garlic cloves so you have a full teaspoon.

Chop up one entire bunch of cilantro and set aside.

Slice your limes in half.

In a blender, add ingredients in the following order:

Half the can of whole tomatoes (and juice), 

three quarters of the chopped green onions, 

all of the chopped cilantro, 

juice from the limes, 

red wine vinegar, 

salt, 

a sprinkle of garlic powder, 

minced garlic, 

crushed chili tepins, 

oregano leaves, 

the rest of the whole tomatoes, 

the rest of the green onions 

and last but not least the tomato sauce!!!

Blend well for about a minute. 

And that's it for a batch of David's salsa!

As you can see in the photo above,

this recipe makes quite a bit of salsa!

Knowing that, I've been known to make a batch for myself

and then give a lot of it away to coworkers and friends.

Sometimes I take a little more time and package it up in cute mini mason jars!

David's Famous Salsa

1 (15 oz) Can Tomato Sauce

1 (28 oz) Can Whole Peeled Tomatoes

2 Teaspoons Salt

1/2 Teaspoon Oregano Leaves

1 Teaspoon Garlic, Minced

Sprinkle of Garlic Powder

1 Bunch Green Onions, Chopped

1 Bunch Cilantro, Chopped

1 FULL Teaspoon Dried Chili Tepins, Crushed

3 to 4 Limes

1 Tablespoon Red Wine Vinegar

1. In a blender, add ingredients in the following order:
• Half the can of whole tomatoes (and juice)
• Three quarters of the chopped green onions
• All of the chopped cilantro
• Juice from the limes
• Red wine vinegar
• Salt
• Sprinkle of garlic powder
• Minced garlic
• Crushed chili tepins
• Oregano leaves
• The rest of the can of whole tomatoes
• The rest of the green onions
• Last but not least the tomato sauce
2. Blend well for about a minute. 
3. Store in airtight jar for about a week or two.  

Banana Bread Bunts

I've made banana bread and blogged about it many times before.

You can read about it here, here and yup here too!

But in all the times I've made banana bread,

I had yet to make it into a banana bread bunt!

When I found mini bunt pans earlier this year,

I knew I had to make not only the mini bunts,

but a full sized banana bread bunt too of course!

The Goods:

Butter

Sugar

Eggs

Sour Cream

Flour

Baking Powder

Baking Soda

Salt

Mashed Banana 

Lemon Juice
Chocolate Chips

In a large bowl, combine the flour, baking powder, baking soda and salt.

In another large bowl, cream the butter and sugar together.

Add the eggs and sour cream, mixing until combined.

Add the dry ingredients to the wet ingredients and mix again.

Now mix in the mashed bananas and lemon juice.

Finally, add a bag of chocolate chips and mix one last time!

Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.

Fill your mini bunt pans about 3/4 of the way full...

And then fill your regular sized bunt pan with the rest of the dough.

Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!

Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.

The regular sided bunt will take a little longer to bake.

Mine was in right about an hour and turned out perfectly!

As with the mini bunts, cool in the pan for about 5 to 10 minutes,

then remove from pan and finish cooling on a wire rack.

Banana Bread Bunts
(Makes 1 Large and 4 Mini)

6 Tablespoons Butter

2 Cup Sugar

2 Eggs - beaten

1 Cup Sour Cream

4 Cups Flour

4 Teaspoons Baking Powder

2 Teaspoon Baking Soda

1 Teaspoon Salt

1 1/2 Cups Mashed Banana
2 Tablespoons Lemon Juice

2 Cups Chocolate Chips

1. In a large bowl, combine the flour, baking powder, baking soda and salt.
2. In another large bowl, cream the butter and sugar together.
3. Add the eggs and sour cream, mixing until combined.
4. Add the dry ingredients to the wet ingredients and mix again.
5. Now mix in the mashed bananas and lemon juice.
6. Finally, add a bag of chocolate chips and mix one last time!
7. Spray your bunt pan(s) with baking spray and preheat your oven to 375 degrees.
8. Fill your mini bunt pans about 3/4 of the way full and then fill your regular sized bunt pan with the rest of the dough.
9. Bake the mini bunts for about 30 minutes - until a toothpick comes out clean!
10. Cool for about 5 minutes, remove from pans and finish cooling on a wire rack.
11. Bake the regular sided bunt a little longer - mine took about an hour and turned out perfectly!
12. As with the mini bunts, cool regular sized bunt in the pan for about 5 to 10 minutes, then remove from pan and finish cooling on a wire rack.

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Mini No Bake Cheescakes!

Growing up, my mom let us pick what kind of cake we wanted each birthday.

I remember both my brother and dad requesting her cheesecake almost every year.

This cheesecake wasn't a typical cheesecake, but instead more of a cheese pie.

And the best part is that it's not even baked, so that makes things even easier!

While brainstorming dessert ideas to make and share on the blog,

I remembered this cheesecake and how delicious it was,

so I decided to make it myself, but put my own little spin on it!

Instead of making one big no bake cheesecake, I made eight mini ones.

Making cheesecake can be a little intimidating,

but like I already said - this isn't your typical cheesecake

and you don't even have to put it in the oven!!!

Now let me show you how to make these babies.

The Goods:

Mini Graham Cracker Crusts

Cream Cheese Block

Sweetened Condensed Milk

Lemon Juice

Vanilla Extract

Cherry Pie Topping

In a large mixing bowl, beat the cream cheese until soft and fluffy.

Add the sweetened condensed milk and mix well.

Now add your lemon juice...

And vanilla extract, then mix once again.

Pour the cheesecake mixture into the mini graham cracker crusts.

Chill in refrigerator at least three hours, until cheesecake is set.

It's delicious as a plain cheesecake...

But I personally prefer it with some cherry pie topping!

Mini No Bake Cheesecake

8 Mini Graham Cracker Crusts

8 Ounce Cream Cheese Block

14 Ounces Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 Teaspoon Vanilla Extract

1 Can Cherry Pie Topping

1. In a large mixing bowl, beat the cream cheese until soft and fluffy.
2. Add the sweetened condensed milk and mix well.
3. Now add the lemon juice and vanilla extract, then mix once again.
4. Pour the cheesecake mixture into the mini graham cracker crusts.
5. Chill in refrigerator at least three hours, until cheesecake is set.
6. Eat either plain or with some kind of yummy topping. 

DIY: Teacup Pin Cushion

For Christmas, I made my grandma a Teacup Pin Cushion.

She loves tea and she is always sewing,

so it seemed pretty fitting that I make this for her.

This DIY project was incredibly easy,

and once I had everything ready to go,

really only took a few minutes to complete!

Take a look at how simple it is!

 

The Goods:

Teacup

12x12 Square Fabric

Poly Stuffing

Thread

Needle

Hot Glue Gun

Hot Glue

Fabric Scissors

 Add Poly Stuffing to middle of fabric,

enough to fill up teacup plus more to overflow.

 Push needle and thread through gathered fabric one time...

 Making sure there's a knot at the end...

 Then wrap the thread around a few times.

Make sure to pull tight so it's secure.

 Trim off the excess fabric.

 Place dome side up in teacup and hot glue all over to secure.

The more glue the better in my opinion!!!

 Lastly, place some pins in the new pin cushion!!!