Starting a blog and selling some of our crafts has always been something my family and I have wished to do for years now. Dennis, (my father) is the brains behind every wood craft that is sold on our Etsy page. He draws, cuts, and paints everything by hand. So every one of his wood crafts has been carefully designed with a steady hand and lots of patience! Another member of our team is my mother Lisa. Lisa is currently working on something exciting for our shop so none of her creations have been posted as of yet. However, Lisa is the boss of the business! In other words, she oversees everything from the start of a design to clicking the "post" button on our Etsy page; if it weren't for her I think Dennis and I would be a little lost! I design all of the jewelry on our page, everything you see has been the result of hours in the craft store or on a crafting website and even more time carefully choosing color schemes and putting things together. Our heart and soul is in this business and that is why we want to share it and our lives through this blog!
Another member of our team is my older sister Jessica, she has down syndrome and is a big part of our family. None of her creations have been posted yet but Lisa is also working hard with Jessica on some cool projects that will be appearing soon!
The food coloring can stain so if you want to avoid that, you’ll need gloves
Paper towels or a few towels you don’t mind possibly getting stained.
*I used gel food but powder & liquid food coloring works just as well. ** Casserole dishes or aluminum pans work great!
Add cool whip to containers of choice ( if you’re planning on doing individual colors you’ll want a few small containers but if you’re planning on tie-dying the eggs then I recommend the casserole dishes.
Add food coloring to your cool whip & mix with a knife or skewer to leave a swirl design.
Roll your eggs into the cool whip and let sit for 10 minutes.
Gently wipe & dab the cool whip off the eggs. If this is too messy you can fill a medium sized bowl with cool water and dip the eggs in the water to rinse, then set aside to dry.
Preheat oven to 450° if you made your own pie crust; if using store bought then preheat oven to 350°. Grease 9 inch pie plate. We use this recipe.
Put apple cubes in a large bowl and add the sugar and cinnamon. Stir until the apples are fully coats and then set aside.
Put the butter in a medium sized bowl and add the sugar.
Sift the flour and cinnamon into the butter and sugar. Stir until crumbly.
If using homemade pie crust: you want to put it in your pie plate and bake at 450° for 10 minutes when this is done turn the oven down to 350°. If using store bought pie crust: put the crust in your pie plate; don’t prebake.
Pour apple filling into pie plate and cover evenly with crumbs*
Bake at 350° for 30 minutes or until the edges look golden brown.
* If I have left over pie crust I’ll sometimes cut that and use it on top of my pie over top of the crumb filling. You can make a design or do the standard lattice.
3/4 cup Crisco shortening (I used the sticks of Crisco & cut it into cubes)
3-6 tbs cold water
Sift flour into a large bowl and sprinkle table salt over top.
Cut shortening into the flour until the shortening pieces are the size of peas (I use a butter knife in each hand and make slicing motions into the flour).
Add water one tablespoon at a time until all the Crisco “peas” are moistened. You don’t want to use too much water, you only need enough to form a ball from the dough. Be sure that you don’t overmix, the crust will get tough.
Form the dough into a ball and set out on a floured surface.
Cut the dough ball in half and roll up each half into a ball. Set one half aside.
Using a rolling pin (we recommend this one to ensure you get the right thickness) roll out each half of your dough to 1/8″ thick.
If using a pie recipe that requires the entirety of the pie to be baked then follow those specific directions for baking the crust.
For Pastry Filling: Bake at 450° for 10-12 minutes and let cool completely before filling.
To Freeze: After rolling out pie dough flour the top, flip the dough over & flour the back. Lay out a large piece of shrink wrap on a clean surface and gently lay the pie dough onto the shrink wrap. Fold one end of shrink wrap over an edge of the dough and gently roll up the dough so that there is shrink wrap between rolled layers & on the outside of the dough roll. Let warm up a little before unrolling.
10 Easter basket stuffer ideas for kids that aren’t candy!
#1 Name Letter Shape Puzzle: These beautiful baltic birch personalized puzzles make a great gift for kids who are learning their letters, shapes, and how to spell their name! Handmade by BloomOwl on Amazon these puzzles come in a variety of colors and are made with non-toxic paint as well as food grade sealer!
#5 Crochet Bunny: This plush crochet bunny features embroidered and is stuffed with a high quality poly. This bunny would make the perfect gift for a little one to cherish for years to come.
#6 Wooden Interlocking Letter Name Puzzle: Here’s another name puzzle but this time the letters interlock so it can sit on a shelf or dresser. This beautiful puzzle made by Little Wooden Wonders in Minnesota is made with solid hard wood & is custom cut at time of order.
#7 Hedgehog Push Toy: Handmade by Dennis here at Cherished Cottage, this hedgehog toy is made from solid wood & painted/stained using non-toxic material so it’s child safe!
Using a fork, poke holes in each potato. Then put the potatoes in a microwave safe dish and cook on high for 7-8 minutes. You know they’re done if you can easily stick them with a fork. * potatoes will be hot*
Cut each potato in half the long way and carefully scoop the insides out into a large bowl. Make sure not to get too close to the skin, you want to leave some potato around the edges and bottom so it doesn’t tear.
Place the skins upside down on your air fryer tray/basket. Lightly oil the skins and sprinkle with a little salt. Place in air fryer at 350° for 4-5 minutes to make the skin a little crispy.
While the skins are cooking mash up the potatoes until they’ve reached your desired consistency.
Add sour cream, 1/4 cup cheese, and bacon to the potatoes. Stir until combined.
When skins are done turn them over and use a spoon to fill each one with the potato filling.
Cook potatoes in air fryer at 400° for 8 minutes.
Add remaining 1/4 cup of cheese on top of potatoes and return to air fryer at 400° for 2 more minutes.
This recipe is perfect for someone who doesn’t like the fishy taste or smell of salmon. The teriyaki sauce perfectly hides the fishy flavor.
2-4 6 ounce Skinless Salmon Filets
8 Tbs Soy Sauce
6 Tbs Water
3 Tbs Honey
2 Tbs Brown Sugar; packed
1 Tbs Garlic Powder
1 Tbs Ginger Paste
1 1/2 Tbs Lemon Juice
1 Tsp Sesame Seeds
1 Tbs Cornstarch
2 Tbs Water
1-2 Cups Rice*
1-2 Cups Water** * Adjust rice to desired amount; we usually usually use 1 cup of rice for 2 people. ** 1 cup of water per 1 cup of rice.
Preheat Oven to 400°
In a saucepan whisk soy sauce, 6 tablespoons of water, honey, brown sugar, garlic, ginger paste, sesame seeds and lemon juice. Bring to a light bowl.
In a small bowl stir cornstarch & 2 tablespoons of water together then add to saucepan.
Boil while stirring for 1 minute.
Spray cooking oil on bottom of oven-safe casserole dish and lay salmon out in one layer. Pour a little bit of the sauce over top of the salmon; enough to cover each filet. Make sure to save some for your rice.
Bake salmon, uncovered for 15-20 minutes.
While salmon is baking cook rice according to package directions.
In a small saucepan combine sugar, water, and unsweetened chocolate chips. Cook over medium-low heat, stirring frequently until chocolate is melted and smooth. Set aside and allow to cool (about 5 minutes)
Chop up 1.5 butterfingers and set aside.
In a large mixing bowl combine flour, cocoa powder, chocolate chips, baking powder, salt, and chopped up butterfingers. Stir to combine.
Pour oil, eggs, and vanilla over dry ingredients. Turn on mixer at medium-low speed & drizzle melted chocolate into bowl. Mix until combined. Don’t overmix!
Pour into prepared 8×8 baking dish
Chop up remaining butterfinger and sprinkle crumbles over top of brownie mix.
Bake 30-40 min or until a toothpick can be inserted and comes out with some moist crumbs. Do not overbake.
Cool completely before cutting.
*** Butterfinger is owned by Ferrara Candy Company (a subsidiary of Ferrero), we do not own any rights to the name Butterfinger. This post is not sponsored or promoted by Butterfinger, Ferrara Candy Company, or Ferrero.