Playroom Alphabet Wall

dsc_0470When I set out to create a playroom fit for a king, I knew I wanted to create a colorful alphabet wall after seeing some ideas of it being used in nurseries on Pinterest.  And, I absolutely love how it turned out!

It is hard to shop around for all different style and sized letters so I bought the unfinished letters on Etsy.  Before painting them, I laid out the letters how I wanted them mounted on the wall.  This helped plan which color to paint which letters so that I wouldn’t end up with the same color too close to each other. This step actually sounds a lot easier than it was.  I painted them with acrylic paint that you can get from any craft store.  I also stained a couple of letters.  The painting/staining did take some time as you have to do multiple coats and get all of the edges covered.

To mount the letters, I didn’t want to mount them directly to the wall because I didn’t want a million little nail holes in our newly finished basement walls, so we decided to mount the letters to plywood and then mount the plywood to the wall.  I used 1/4 plywood and added moulding around the edge to create a framed look.  I painted the plywood and the moulding the same color as the wall, Benjamin Moore White Dove.  I then used liquid nails to attach the letters to the plywood.  Once that was dry, my husband mounted the entire board to the wall.

Cranberry White Chocolate Chip Cookies

These cranberry white chocolate chip cookies are perfect for the entire holiday season.  I made them for Thanksgiving dessert this year, but they can also be a very festive Christmas cookie as well.  These cookies are soft and chewy and just perfection.

Adapted from the Domestic Rebel

Makes about 24 cookies

Ingredients

  • ¾ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tbsp vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • Pinch salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Directions

In the bowl of a stand mixer fit with the paddle attachment, beat together the butter, brown sugar & white sugar until light and fluffy. Beat in the vanilla and egg to combine. Add in the flour, cornstarch, baking soda and pinch of salt and beat until a soft dough has formed. Stir in the cranberries and white chips by hand.

Refrigerate the cookie dough for AT LEAST 1 HOUR. You can refrigerate longer if needed. This helps to create that light, soft and chewy texture.

Preheat oven to 350 degrees. Line two baking sheets with silicone liners or parchment paper. Place tablespoon-sized balls of the dough onto the cookie sheets.

Bake for approx. 8-10 minutes. Cookies may appear slightly undone. They will continue to set up more as they cool. Allow cookies to set on the baking sheets before carefully transferring to a wire rack to cool completely.

Pecan Pie

DSC_1060.JPGI’m still trying to avoid hosting Thanksgiving dinner for as long as possible.  And, I’m happy to report I was successful once again this year.  However, I was in charge of bringing dessert which I was happy to do.  This classic pecan pie was both delicious and easy to make.  And, when I say easy, I mean easy.  I even texted my sister who has made this pie before and asked if I forgot to do something because it was so easy.

Adapted from Martha Stewart

Ingredients

  • Pillsbury pie crust
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups pecan halves

Directions

Preheat oven to 375 degrees with rack set in lowest position.

Place the pie crust in the pie dish.  With floured fingers pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Transfer dough-lined pie plate to refrigerator.

Next, make the filling.  In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth.  Mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until the filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.  If the pie starts to brown too much on top before it is done cooking, cover it with foil and continue to bake.

Cool pie completely in plate.  Serve with vanilla ice cream and/or whipped cream and enjoy!