everyone-has-their-style:

cute updo how to

secretsbest:

ombre nail tut

just try this and submit your results.I wanna see that :D

fuckyeahbookarts:

DIY Woven Notebook Tutorial (Using a Vintage Map) by Ruby Murray

kraftykristin:

(via Beaded Hair Elastics DIY : Trinkets in Bloom | Creative Fashion DIY)

truebluemeandyou:

DIY Embellished Beaded Flip Flop Tutorial. I’ve seen other beaded flip flop tutorials that I have not posted because they looked a little skimpy and like the glued on beads would fall off. This will not happen in Trinket in Bloom’s tutorial here. *One image download.

(Fuente: play-play-again, vía pensamientos-eternos)

thecakebar:

DIY Homemade Chocolate Wafers 

thecakebar:

how to make chocolate curls (tutorial)

smilingfork:

Homemade Thin Mints

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

Cookies:

• 8 ounces butter
• 1 cup unsweetened cocoa powder
• 1 cup powdered sugar
• 1 teaspoon vanilla
• ¾ teaspoon salt
• 1 ½ cups all purpose flour

Coating:

• 10 ounces semi-sweet baking chocolate
• 1 ½ teaspoon peppermint extract

Directions:

1. Preheat oven to 350 degrees.
2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.