Saturday, November 13, 2010

Autumn Harvest Candleholder

Autumn Harvest Candleholder

A plain, frosted votive holder gets an update with Czech glass flower beads and ribbons in the hues of autumn's bright foliage.


Frosted votive holder
12 x 7mm olivine Czech pressed glass leaf beads
Assorted Czech glass flower bead caps and flower beads in various colors and sizes
11/0 seed beads: opaque ruby red, copper-lined lime green


12 inches 1 1/2-inch-wide orange satin
12 inches 7/8-inch-wide olive sheer
48 inches beading thread
Straight pins
Rigid beading needle
12 inches 1-inch-wide double-sided tape


Center olive ribbon on top of orange ribbon; pin in place. Cut one end of ribbons at a 45-degree angle. Attach a 1/4-inch piece of double-sided tape to opposite end of ribbons on reverse side. Fold over raw edge of orange ribbon so it is secured by tape. Repeat for olive ribbon.

Knot one end of beading thread; thread needle.

From back to front, pass needle through both layers of ribbon 1/2 inch from taped end. Onto the thread, slide a flower bead cap and a flower bead.

Thread one seed bead. Pass needle back through flower bead, bead cap and ribbon; the seed bead secures flower bead and bead cap in place.

To attach a leaf bead, insert needle through ribbon from back to front; slide on a leaf bead and insert needle back through ribbon. Repeat once, stitching through leaf bead twice.

Repeat steps 3–5 stitching clusters of flowers, leaving approximately 1/2 inch between each cluster and alternating between large and small flower clusters. Remove straight pins as ribbons are secured by stitches.

Wrap ribbon around votive holder to ensure a good fit. Trim excess length from angled end of ribbons so there is an overlap of ribbon ends; maintain the angle.

Apply a length of tape along back of ribbons. Trim tape so it is the same length as ribbon and also follows angle of ribbon.

Remove protective backing from tape; attach ribbon to votive holder.

Sources: Leaf beads from Fusion Beads; seed beads from Fire Mountain Gems and Beads; glass flower beads and bead caps from Fusion Beads and Fire Mountain Gems and Beads; beading needle and beading thread from Beadalon.

Design by Molly Schaller

Friday, November 12, 2010

Christmas in a vase.

I just added this to my Christmas decor. I took a few red floral spiky things I got last Christmas at Micheals and some pine sprigs with berries and pinecones attached and arranged them in a vase I already had on my table.

Quick and easy way to add a little Christmas to a corner.

Tuesday, November 9, 2010

Easy Chocolate Fudge

Easy Chocolate Fudge

What You Need!

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
Optional Add-In's (See Tips.)

Make It!

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.

MICROWAVE chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.

STIR until chocolate is completely melted. Blend in vanilla and add-ins.

SPREAD into prepared pan.

REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.


Stir in the following ingredients for different flavors of fudge: Cookie Fudge: Measure 1-1/2 cups (about 37) Mini OREO Chocolate Sandwich Cookies. Reserve 25 cookies. Cut remaining cookies in half. Prepare fudge as directed, adding the halved cookies with vanilla. Spread into prepared pan. Top with reserved cookies in 5 rows of 5 cookies each. (Use cookies as a guide when cutting fudge into squares.) Peanut Fudge: Measure 1 cup PLANTERS COCKTAIL Peanuts. Reserve 25 peanuts. Prepare fudge as directed, adding the remaining peanuts with the vanilla. Spread into prepared pan. Top with reserved peanuts in 5 rows of 5 peanuts each. (Use peanuts as a guide when cutting fudge into squares.) Marshmallow Fudge: Measure 2 cups JET-PUFFED Miniature Marshmallows. Reserve 25 marshmallows. Prepare fudge as directed, adding the remaining marshmallows with the vanilla. Spread into prepared pan. Top with reserved marshmallows in 5 rows of 5 marshmallows each. (Use marshmallows as a guide when cutting fudge into squares.) Peanut Butter Fudge: Prepare fudge as directed, immediately dropping 1/2 cup peanut butter by tablespoons over fudge after spreading into prepared pan. Cut through peanut butter with knife several times for marble effect. Coconut Fudge: Prepare fudge as directed, adding 1 cup toasted BAKER'S ANGEL FLAKE Coconut along with the vanilla.

Fudge can be stored in airtight container in refrigerator up to 1 week. For a creamier texture, remove fudge from refrigerator about 1 hour before serving. Let stand at room temperature to soften slightly.