I’ve seen these made for a while now, but why I never thought to look for how to do it myself is beyond me. I have seen these being sold for $20 or more! No way! Just go to the thrift store and look for the coolest, most intricate design and do it yourself. It’d also be a fun way to remember Grandma’s place settings. This great tutorial has pictures along with the steps at Through The Front Door by Kirsten Danielle Design.
What You’ll Need:
- .925 or .900 sterling silver spoon or fork (must be sterling for it to work)
- Metal cutter, hacksaw, or jewelry saw
- File or sandpaper
- Dowel or ring mandrel
- Hammer or mallet (optional)
- Butane torch (optional)
- The first thing you are going to want to do is to decide what type of ring you want to make. You can either make one that coils up your finger or you can make the one that folds over itself. The one you choose determines the length of the handle (longer for the one that wraps up your finger).
- If you are making the type that overlaps itself (not coil up your finger) use a strip of paper and wrap it loosely around the finger you want to wear the ring. Mark the overlap by .25″ so it will go over itself.
- Using metal cutter or saw, cut the length you measured in the last step or cut it right under the utensil part of the silverware if you are doing the coil ring.
- File the cut end with either a metal file or a coarse grit sandpaper. Work your way down to a fine grit sand paper to get a super-smooth finish.
- Now you must bend it into a ring shape. You can bend it around the dowel using shear force, you can hammer it around the dowel, or you can use a butane torch to heat it up before you bend it. If the metal is pliable enough, you can just bend it by hand.
- Adjust to your finger to make sure it’s shaped correctly.
- Use sterling cleaner or buff the silver to shine. That’s it!
If you’re anything like me, you have Easter candy coming out your ears right now and are finding yourself eating it all the time. Yes, I know you’re sneaking it just like I am! Instead of sneaking handfuls of candy, make this fun candy bark! Bring it to work or to someone else’s house and really get rid of the candy! :)
- 26 ounces white chocolate (or white chocolate melts)
- 8 Peeps, chopped or cut into 1/8ths
- 1 cup Easter candies (M&Ms, Reese’s Pieces, etc.), crushed
- Line a baking sheet with foil, shiny-side up; smooth out the creases.
- Crush the candies by placing them in a resealable bag and gently rolling a mug or rolling pin over the bag. It’s fine if some of the candies are left whole.
- Create a double boiler by putting a glass or metal bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Add the chocolate and stir until melted and smooth. Do not overheat the chocolate or it will seize. NOTE: You can also microwave in 30 second increments, stirring between. This will be the way you do it with the white chocolate melts.
- Remove the bowl from the pan and wipe the condensation from the bottom. Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the chopped Peeps and crushed candies into the chocolate, arranging them so each bite has a mix of flavors, colors and textures. Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces.
- Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Here’s a great recipe for all those hard boiled Easter eggs if yours are still good. Instead of just tossing them out, make this highly rated Egg Salad recipe from Food.com. It was the highest rated egg salad recipe I could find on the internet – Enjoy!
(This makes 2 servings)
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise (Light mayo is good, too! Use more mayo if needed)
- 2/3 tablespoon mustard (Regular yellow mustard)
- 2/3 tablespoon relish
- 4 slices whole wheat bread (any type will do)
- Optional: 2/3 to taste pepper & 2/3 to taste Lettuce
- Finely chop boiled eggs.
- Mix in mayo 1 tablespoon at a time, so not to add too much.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted bread or on rolls are great as other options).
- Top sandwich with lettuce.
Happy Easter!!! I hope everyone had a wonderful day with their families! Use those leftover Easter eggs on this cute craft. Save those hard boiled eggs for tomorrow by putting them back in the refrigerator. I’ll be sharing the highest rated egg salad recipe on the whole internet!
What you need:
- paper towel
- soy candle wax
- candle wick with metal tab
- hot glue gun
- double boil sauce pan
- wooden skewers
- Crack open dyed hard boiled egg at the pointed end and break the shell down 1/3 (leaving about 2/3 of the shell behind) and take the egg out, placing in a container to be stored in refrigerator.
- Carefully rinse the inside of the egg to be used as a votive. Allow to air dry on a paper towel.
- Cut a piece of wick to about 10 cm in length and thread it through your metal tab.
- Secure the metal tab & wick to the bottom of the eggshell using a hot glue gun.
- Tie the pieces of wick to a wooden skewer to keep the wick out of the wax.
- Place your soy candle wax into a Pyrex jug (or a double boiler saucepan).
- Place jug in boiling water on the stove and wait until it melts. It will become clear when it’s ready. Take it off the heat as soon as it has melted.
- Pour the melted wax into the eggshells as carefully as possible.
- Leave your eggshell candles to dry for a few hours. Once the wax is hard you can remove the wooden skewers and trim the wick.
- You can place the eggshell votive candle holders or any other decorative holder. These would also be great to save for gifts for next spring/Easter!
Isn’t this the cutest thing you’ve ever seen? You won’t believe how easy it is to make either. Butter, with a side of Bread is an awesome blog with a ton of easy to make and delicious recipes. You NEED to check her out over there. It also has the visual tutorial of how she made this marshmallow bark.
- 1 bag white chocolate chips (12 ounces)
- 3 cups of mini rainbow marshmallows
- about 1 tbsp shortening (optional, but helps melting process)
- Easter or other fun sprinkles for the top! (optional)
- First line a 8 x 11 glass dish or a half-sized cookie sheet with parchment paper, then measure 3 cups of marshmallows and set aside
- Combine the bag of white chocolate and the shortening into a microwavable bowl, then microwave for 1 minute. Stir, then re-heat for 30 seconds and stir, and repeat until chocolate is fully melted. After it’s been a combined 2 minutes total, stir for about 20-30 seconds to be sure you really need to microwave again. White chocolate can be deceiving and lumpy. If it truly needs to be melted, repeat and stir.
- After the chocolate is fully melted, add the 3 cups of marshmallows and QUICKLY stir them into the chocolate to combine and get the marshmallows fully coated by white chocolate.
- Before the marshmallows can melt, pour the mixture into your parchment paper covered pan or dish. Spread with a rubber spatula and make sure it spreads all the way to the edges. Press down onto the marshmallows while spreading to make the bark one height.
- Sprinkle on any fun sprinkles and other decorations you want to add (if any since it’s cute on its own!), but do it as fast as possible.
- Throw the pan in the freezer for 20-30 minutes to chill the bark as fast as possible without melting the marshmallows.
- Remove from freezer and allow to thaw at room temperature.
- Cut into pieces by either breaking apart at random (like regular candy bark), or using metal cookie cutters coated with cooking spray.
This wreath was featured on the Good Housekeeping website and for good reason. Isn’t it super cute? It’s incredibly simple and inexpensive, too. You can do so many things to this to make it more uniquely yours. You can use a premade bow, make the hanging ribbon the decorative bow and hanger in one, not use a ribbon at all, different kinds of decorative eggs, add washi tape or spray glitter to decorate the plastic eggs, glue in plastic Easter grass or flowers, add a bunny or a message to it – The possibilities are endless. Or you can leave it just like this and it’s perfect!
What You’ll Need:
- Styrofoam wreath form (or cut a wreath shape from a strong piece of cardboard)
- Long, and wide ribbon (for hanging and decorative bow, so buy a full roll of ribbon, preferably with wire)
- 4-5 bags of plastic eggs (your choice of colors & sizes: pastel, brightly colored, etc.)
- Hot glue gun with many hot glue sticks
- Craft glue (like Elmer’s)
- Optional: Ribbon or fabric to cover styrofoam wreath prior to applying eggs
Note: You will want to buy too many eggs at one time at the same store. This will assure that you do not run out mid-craft and have to buy more. If that happens, you run the risk of having use a different size and different shade of eggs to continue the wreath.
- This first step is optional: The white of the styrofoam will show through between the plastic eggs, so if this will bother you, glue ribbon or fabric of your choice around the styrofoam fully.
- Open all the bags of eggs, open them, and glue them closed using craft glue so they stay closed.
- Decorating only the parts that will be visible (meaning so it can lie flat against the wall or door), draw a long line of hot glue down each egg then sticking to the styrofoam form. You’ll want to move fast so it doesn’t cool before you stick it to the wreath. If you can predict where you will place the next egg, place some hot glue onto the egg where it will touch other eggs before placement. This will help with the strength and stability of your wreath.
- Glue each consecutive egg like shown in the picture, without the same color touching (if you can help it) and as close together as possible so the least amount of the base shows under the eggs.
- Once finished, hold up and make sure that there aren’t any eggs that are loose and need more securing.
- To finish, create a bow of your choice (if you aren’t sure how, just Google a tutorial), and hot glue it on where you would like. Then cut a long piece of ribbon, tie into a knot, hide the knot behind the wreath, then hang by the ribbon.
Last year I did the craft that looks just like these that uses yarn and glue on balloons. They came out really cute, but after Easter, they were pretty mangled, so we tossed them. Instead, I think we may make this edible version from She Knows - and they are SUPER CUTE!
- Chocolate candy melts in pastel colors (1 cup solid candy melts = about 3 hollow eggs)
- Piping bags, frosting, or zip-closed sandwich bags
- Small latex balloons (DO NOT USE WATER BALLOONS!)
- Non-stick cooking spray
- Straws or wooden skewers
- Plastic cups or glasses (larger than the inflated balloons)
- Optional: Small Easter candies like jelly beans
- Inflate balloons to about the size of a real egg or slightly larger. (Do not use water balloons. The latex is too thin and will burst when you pour hot melted chocolate on it.)
- Put one cup of chocolate candy melts in a bowl and microwave for 30 seconds at a time, stirring after each heating until completely melted. Pour the melted chocolate into a piping bag or zip-closed bag. Cut off the tip or corner or the bag.
- Work over the sink or a newspaper and hold the inflated balloons by the tied end. Grab each balloon by the end, and lightly spray your balloons with non-stick cooking spray, then drizzle melted chocolate across the bottom of the balloon in all directions. Turn balloon over and continue drizzling chocolate over the top and sides.
- With a clothespin, clip the balloon to a straw or wooden skewer and balance inside of a cup or glass to dry.
- Once the chocolate is completely dry and cooled, deflate your balloon by clipping the tied end with scissors to release the air. Let it release the air on its own, don’t rush it.
- Very carefully and slowly pull the balloon out of the hole that is left where the tie of the balloon was.
- You can either leave the eggs as they are, or you can break some of the candy and use it as a basket. Fill with little candies for extra fun!
Seriously, are these not the CUTEST things you’ve ever seen? They are extremely pretty and a bit tedious to make. You can always just make 1 or 2 colors of Jello instead and work yourself up to these full spectrum rainbows. Here’s what you do:
Using Jell-O Jigglers Egg Molds, coat the mold with a generous amount of cooking spray. Use a syringe to add each layer of color at a time, then chill for 10-15 minutes between each layer before moving to the next. Store them in the fridge in an egg-carton, making “hard boiled eggs” that were filled with Jell-O instead. :)
Eggshells contain an abundance of natural vitamins and minerals that help plants of all kinds grow stronger and live longer. One way to use the shells is to just throw them in a food processor and throw them in your garden’s soil, but also a great way to start a garden is inside of eggshells! Many people start this little project right after Easter – perfect timing with spring and to reuse the eggshells from Easter eggs!
Empty the shell completely by cracking the pointed end and breaking the shell down to where 2/3 to 3/4 of the shell is still there. Rinse the insides of spare egg residue, crack the bottom of the shell (for the roots to grow through and for oxygen), and stick it back in the carton. Fill the shell with planting soil, poke a hole with your finger for the seed or plant, and continue with more eggshells. Make sure to set your new garden near sunlight water as needed.
Martha Stewart Living Magazine says this is how to know when to move them from the shell to the real garden, “The first leaves to sprout will be the cotyledons or seed leaves, which supply nutrients to the young plant until the first true leaves (resembling those of the parent plant) appear. When plants have grown to about 3 inches and have at least two sets of true leaves, they are ready to be transplanted to the garden. (Remove them from the eggshells first.)”
These Jell-O rainbow cookies are such a hit with kids! The cookie will take and become the flavor and color of the Jell-O you choose. Fun as a party snack and would be great for St. Patrick’s Day, here is the super simple recipe.
- 3/4 c butter
- 1/2 c sugar
- pack of any flavor Jell-o or store brand gelatin
- 2 eggs
- 1 tsp vanilla
- 2 1/2 c flour
- 1 tsp baking soda
- 1 tsp salt
- Preheat oven to 350° F.
- Mix together the butter, sugar, gelatin powder and eggs until creamy.
- Mix in rest of ingredients until fully blended.
- Roll dough into balls, place on a greased cookie sheet, and flatten balls with a fork.
- Bake for 6-8 min and enjoy!