milkglass lamps

So, I bought these milkglass lamps about a year ago at a local junk store for around $12 for the pair. I had big plans for them to adorn our mantel but I am an easy craft kinda girl - any project that takes more than 30 minutes totally turns me off.

Because I thought covering the shades with fabric would be difficult and hard to manage, I went with a material I knew all about - PAPER. However, my first selection was definately not what I had in mind. It totally belonged in someone else's house.

My next paper choice said everything I wanted it too, but I realized that paper could only be a temporary fix because all the papers I found that I liked were for scrapbooking so I had to piece papers and patterns together and tape them to make it long/wide enough to cover the shades. They stayed like this until now because I found a how to on Pinterest! Who knew all I would need was a glue gun and my fabric to cover the shades? I am a pro with a glue gun!

I got my courage up and found the fabric I liked and with a glue gun, ran a line of glue along the edges where the fabric met at the overlap  and glued the fabric tight together.

Then I ran a bead a glue every few inches underneath the lamp shade and turned the fabric under. It looks so professional!

It's a Winter Wonderland - Coconut Cupcakes

 Ingredients

Cupcake Ingredients

          3/4 cup of unsalted butter, room temperature

• 1 1/4 cup of sugar
• 3 eggs, room temperature
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract
• 2 1/4 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1/2 cup of sweetened desiccated coconut

Coconut Cream Cheese Frosting Ingredients

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 1/2-1 cup of powdered sugar
• 1/4 cup of sweetened desiccated coconut

Method

Cupcake Method
1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.
3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.
4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
Frosting Method
1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.
3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.
Makes 20 cupcakes.