Tuesday, May 27, 2014

DIY Barn Wood Bow Holder

I am a mom to 3 girls, and if you're like me, you have a ton of bows/clippies laying around the house.  I find them all over, especially when they decide to take it out and just drop it wherever they are!  I had been using a length of ribbon looped around a nail in the wall- and this was my system for over 2 years.  I finally got fed up enough with that to do something about it and started searching for options.  I found several on Pinterest, but the ones I loved the most were made out of old frames.  That's when it hit me: I have 4 barn wood frames just hanging around in the garage doing nothing.  Time to put them to work!

All you need is a frame, ribbon, a staple gun, and possibly a glue gun. I purchased these frames for $5 a piece several years ago at the flea market in Nashville. They are made out of reclaimed barn wood.  The burlap ribbon I had on hand, so immediate cost for this project was $0!  Gotta love that. 

Measure and cut your ribbon so that it overlaps the frame and can be stapled.

Staple the ribbon down, pulling it tight.  Because I used burlap, I decided to run the hot glue gun down each end for added security.  

Hang your frames.  Store your bows.  That simple!  I also love that it adds visual interest to the wall- almost art like.  

There are so many possibilities with this project - think gilded frames, bright colors, and sparkly ribbon.  I may even change out the ribbon every so often for fun!  Happy crafting!

Wednesday, April 30, 2014

Healthy Oatmeal Cream Pies

I used to love oatmeal cream pies.  As a child, the first place I went after school was the pantry...I'd grab an oatmeal cream pie and then a glass of milk.  It was my favorite dessert snack for sure.  I haven't had one in well over 15 years, so I'm not sure how wonderful they would taste to me now!  I have never bought them for my children, and I wanted to find a healthy version to share with them.

This recipe is a mash up of two different recipes.  I wanted a refined sugar free cream filling paired with a cookie that had oats but was also sweetened with honey.  I plan to continue experimenting with this until I hit a version I love, and I will share those recipes along the way.  

The marshmallow filling is super delicious- you can make it sweeter by adding more honey.  I used a 1/2 cup, but you can use 1 cup for added sweetness.  It is light, fluffy, and sweet- like eating a cloud!  I let the kids eat the leftovers straight out of the mixing bowl.  

Because it's made with grass fed gelatin, it's also super healthy!  Bonus!

The cookie recipe I felt needs the most tweaking. It was chewy and definitely had the oatmeal flavor, but I felt it needed to be a little sweeter.  I may also experiment with a whole wheat version sweetened with honey and possibly add in a tiny bit of brown sugar.  

All in all, they were a HUGE hit!  All of the kids loved them, and asked for more.  The combo of the cookies and the fluff definitely was reminiscent of the snack cake.  What was your favorite snack cake as a child? 

 The recipes I adapted can be found here and here.

 You can also check out my pin board of Gaps/Paleo recipes here.  For the fluff, the best gelatin is Great Lakes Unflavored Gelatin. You can also use this gelatin to make some killer fruit snacks.  


You can print the recipe below.  Enjoy!

Healthy Oatmeal Cream Pies

by Tara Milam
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients (serves 10)
  • For the cookies:
  • Ingredients
  • 1½ cups of gluten free oats
  • 1½ cups of almond flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 tablespoon cinnamon (I use a Madagascar Vanilla & Saigon Cinnamon)
  • 2 tablespoons milled golden flaxseed
  • ½ cup of honey (or other natural liquid sweetener)
  • ½ cup of coconut oil melted (could sub butter but we like the coconut oil results better)
  • 1 egg
  • 1 tablespoon of vanilla
  • For the marshmallow fluff:
  • 3 tbsp grass fed gelatin
  • 1 cup water (divided)
  • 1/2 cup to 1 cup honey
For the cookies:
-Preheat oven to 350 degrees F.
-Combine dry ingredients in a bowl.
-Add the wet ingredients and blend well.
-wet your hand, then roll balls of about 1 tbsp dough. Flatten to create a round disk and place on pan.
-Bake for 10 – 12 minutes, or until they are starting to brown around the edges
-Allow to cool for 2 minutes before moving the cookies to a cooling rack.
-Allow to cool completely before filling with fluff.
For the fluff:
-Place 3 Tablespoons of gelatin with 1/2 cup filtered water in a mixer. Mix on med/low setting to stir. Be sure to scrape sides.
-While the gelatin and water are mixing put another 1/2 cup water with 1/2 cup (or 1 cup if you want it sweeter) local honey into a medium saucepan, heat until roughly 240 degrees, approximately 7-8 minutes.
-The honey mix should be lightly boiling.
-Turn your mixer on high and begin adding the honey mixture in small drizzles. I like to drizzle the honey down the side of the bowl.
-Once it is all mixed in, mix until it forms firm peaks, approximately 10 minutes.
-Use immediately or cover and refrigerate.
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