Winter Paper Craft Ideas for Kids (and Adults!)

Are you looking for winter paper craft ideas for kids... and even adults? Here are five winter paper printables that are so adorable for the winter months. You can make a snowman, ornaments and a few other winter/Christmas themed paper printables.

1. Paper snowman: click here
2. Snowflake lion: click here
3. Homemade paper ornaments: click here
4. Homemade reindeer gift wrap: click here
5. Winter wonderland advent calendar: click here

New Years Eve Decorating Ideas

Christmas is still 20 days away, but New Years Eve is sneaking up on us! I loved this post I found about 50 New Years Eve Decorating Ideas. It does a great job showing how you can make your New Year's Eve party spectacular. Also, I LOVE the gold. Remember when gold was the "out" color and silver was in? I think we are going back to gold being the "it" metal! It gives so much of a warmer feeling than silver. What do you think?

Check out 50 New Years Eve Decorating Ideas here: http://www.classyclutter.net/2013/12/50-amazing-new-years-ideas.html

Homemade Starbucks Eggnog Latte

I LOVE eggnog. When I tried this homemade Starbucks eggnog latte I almost jumped up and down. You can use homemade eggnog with this recipe. What better way to celebrate Christmas than by making homemade Starbucks eggnog latte?

Ingredients

• 4 ounces boiling water
• 1 to 2 teaspoons instant espresso powder
• ¼ cup milk (use skim or 2%)
• ½ cup eggnog
• 1 teaspoon pure vanilla extract
• ½ tablespoon light brown sugar
• ⅛ teaspoon ground cinnamon
• pinch of nutmeg, or to taste, plus more for dusting
• whipped cream, optional

Instructions

1. Stir the espresso powder into the hot water and set aside.
2. In a glass measuring cup combine milk, eggnog, vanilla, brown sugar, cinnamon and nutmeg; whisk/stir until thoroughly combined.
3. Place in Microwave and cook for 1 minute and 30 seconds, or until the milk starts to froth up.
4. Remove from Microwave and stir/whisk again.
5. Place in Microwave for an additional 30 seconds, or until the milk begins to froth up again.
6. Remove and, while stirring the eggnog-mixture, slowly pour the coffee into the eggnog-.mixture.
7. Top with whipped cream and dust with nutmeg.
8. Serve.

Source: diethood.com 

DIY Painted Snowflake Popsicle Stick Ornaments

Christmas time is here and what better way to decorate than by painting snowflake popsicle stick ornaments? These ornaments are easy to make and super cute. You can paint them any color you want and even add glitter!

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Strawberry Basil Lemonade

 

    •    1½ cups water
    •    ¼ cup fresh basil leaves
    •    1 lemon, peeled & halved
    •    4 strawberries, hulled
    •    4 Tbsp. honey or agave
    •    ½ - 1 cup ice cubes

INSTRUCTIONS
    1.    Use blender to blend all ingredients until smooth.
    2.    Pour into cups. You can garnish the drink with basil and lemon slices if you prefer.

SOURCE: Yummy Healthy Easy

Deep Dish Chocolate Chip Cookie with Caramel Sea Salt

INGREDIENTS

• 17 tablespoons butter
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla
• 2 tablespoons real maple syrup
• 2 eggs
• 2¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
• ½ cup milk chocolate chips
• ½ cup caramel pieces (like this)
• 3 tablespoons heavy whipping cream
• coarse sea salt to taste

INSTRUCTIONS

1. Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

NOTES

I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that’s how we like it.

Source: A Pinch of Yum

Thai Chopped Chicken Salad

INGREDIENTS

Salad
    •    2 boneless skinless chicken breasts
    •    1 small head green or white cabbage (2 cups shredded)
    •    1 large carrot (1½ cups shredded)
    •    1 green papaya (1½ cups shredded)
    •    ½ cup fresh cilantro
    •    ½ cup green onions
    •    ½ cup chopped peanuts
Dressing
    •    2 cloves garlic
    •    3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
    •    2 tablespoons soy sauce
    •    2 tablespoons vinegar
    •    2 tablespoons sugar
    •    1 tablespoon fresh lime juice
    •    1 tablespoon oil
    •    ½ teaspoon fish sauce
    •    ¼ cup peanut butter
    •    ¼ cup water

INSTRUCTIONS
    1.    Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

    2.    Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

    3.    Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

    4.    Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

SOURCE: Pinch of Yum