9.29.2010

Recipe Box

I'm not sure if you remember my last attempt at "creating" my own recipe box but it was a flop to say the least. Well, I have mustered up the courage to try again. This time I would call it a success!

This recipe box is not perfect but it is functional unlike the other one.

I started by going to Hobby Lobby, one of my favorite stores, actually it's probably my second favorite, only to Publix. Anyways, I went to HL looking for something that could be used as a recipe box that I could decorate. I look online at etsy.com and some other sites for inspiration but was disappointed to find no inspiration whatsoever...

I found this plain cardboard box and decided that it would be the prefect canvas for decorating!


Of course this was another perfect opportunity for me to use my all-time favorite craft supply--MOD PODGE!
I modged podged some pretty scrapbook paper that I found, also at HL, around the body of the box and to the top of the box.

I also found some really cute scrapbook paper that had baking tools all over it! I cut out the individual "tools" and modged podged those onto the flower print! I also added some fun and sparkly baking stickers all over the top!

I decided to write out my recipes on notecards as they fit perfectly into the box! This is an ongoing task...


Here's a picture of the final product!

I'll share a recipe from my box: Chocolate Chip Pumpkin Bread

Ingredients

  • 3 cups canned pumpkin puree
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  3. Bake in preheated oven for 1 hour to 1 1/2 hours. The top of the loaf should spring back when lightly pressed. 
  4. There should be enough batter left over to bake at least 6 muffins too!

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