Make a room “pop” with this homemade book cover

This book cover is easy and super cheap to make. It can be “jazzed” up what ever way you want and made to fit whatever book you’re covering.     I will say that this tutorial isn’t really practical; that is, … Continue reading


The Greatest Appetizer: Pickle & Ham Roll-Ups

These ham and pickle roll-ups are the best. They’re creamy, crunchy, and pickle-y. They’re so so so so so so good. You won’t be able to eat just one. They’re pretty, too. Pink and green are a wonderful combination. The … Continue reading


Perfect Vanilla Icing

Icing is simple, easy, and oh-so-yummy. Sometimes, icing isn’t so simple, so easy, or oh-so-yummy. That’s when experimenting comes in. When there is that strong urge to find that perfect icing; that icing that will change the world.

So with all of this inspiring and emotional talk about icing going on, I go into the kitchen, pull out some ingredients, and hope to change the world, one ingredient at a time. And I ended up with a pretty basic recipe, almost too basic. Basic enough that I’m not seeing any flying air planes or jets with bold words on a flying canvas stating, “Life-changing, amazing vanilla icing!”. But that’s okay.

Here’s the recipe without planes or jets:


2 c. powdered sugar

Dash of salt

2 -4 Tbs. milk

1-2 Tbs. butter, melted

1 tsp. vanilla extract

How to Consume Properly:

1. Combine the powdered sugar and salt in a bowl.

2. Pour the milk in one tablespoon at a time until it’s slightly thick; thick enough that more liquid could be added.

3. Add the melted butter and vanilla, mixing well. If it’s still too thick, add more milk. If you added too much liquids, add some powdered sugar to thicken it up.

Enjoy with graham crackers, on cakes or cookies, or with a finger and a lick.

VARIATION: Substitute the vanilla with almond exctract. Or, for a vanilla and almond icing, substitute half of the teaspoon of vanilla with almond.


(Edible) Chocolate Chip Cookie Dough

Now, when I say that this cookie dough is edible, I mean it’s egg-free. Don’t get me wrong, but cookie dough with eggs is just as edible as cookie dough without. I eat raw eggs all the time! And, guess … Continue reading