DIY Clay Fruit Slice Necklace

DIY Fruit Slice Necklace | Revamperate DIY Fruit Slice Necklace | RevamperateHappy Friday! Let’s jump right in to a new DIY, if you don’t mind. This clay fruit slice necklace is a surprisingly quick project, and I thought it would be fun that we’re inching into spring. The most difficult part is painting, but luckily, it’s really just as easy as painting triangles. Customize with your favorite colors for different types of fruit. I went with orange because it’s just want I had that I thought what look best. You can also mix and match with your preferred chain colors. 

DIY Fruit Slice Necklace | Revamperate DIY Fruit Slice Necklace | RevamperateTime: 25 minutes

Supplies:

  • White clay
  • Thin necklace chain
  • 4 matching jump rings
  • 1 matching clasp
  • Round nose pliers 
  • White paint
  • Orange paint (or other color)
  • Small paint brush
  • Craft knife

First, preheat your oven according to clay instructions. 

On an even surface, roll out the clay until it is about 1/4 inch thick. With the craft knife, cut a half circle about 2 inches wide (use a stencil if you need to). With the end of a very small paint brush, poke clear holes into the top corners of the half circle. These will be for the jump rings later. 

Bake the clay according to the package instructions. Remove and let cool.

With a pencil, lightly outline the fruit design onto one side of the clay (I chose the smoothest side). Use small paint brushes to fill in the outlines with orange and white paint and let dry. Paint a second coat and let dry completely. 

DIY Fruit Slice Necklace | RevamperateMeasure the necklace chain around your neck to your desired length and cut. Then cut in half. Use the round nose pliers to attach jump rings to all four ends of the pieces of chain. Attach two sides to the holes in the clay fruit slice. Then attach the clasp to one opposite end (usually you’d want this on your right when putting it on). Now your necklace is fully assembled! Happy crafting!

DIY Fruit Slice Necklace | Revamperate

Coconut Easter Egg Hunt Cupcakes

Coconut Easter Egg Hunt Cupcakes | RevamperateWith Easter coming up at the end of the month, I’m really excited to share a new recipe for these fun coconut Easter egg hunt cupcakes over on RecipeChatter’s website! 

These coconut cupcakes are topped with vanilla buttercream and green coconut shavings to look like grass and garnished with chocolate egg candies to look like an Easter egg hunt. They’re super easy to make, and you won’t believe how easy it is to dye coconut any color you want. 

So head over to RecipeChatter for the whole recipe, and stay tuned to the blog for more Easter ideas this month!

Vegan Peanut Butter Banana Fudgesicles

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateHappy Monday! Today is my first day at a new job, so here’s to hoping it’s a good one! Also, Daylight Savings yesterday means I can finally have light in the evenings again and, as a blogger, that’s really exciting. All in all, I think this week is off to a good start!

Now, on to the recipe! I recently purchased almond milk for the first time. A few months ago, I started developing stomach problems and my doctor never found a cause, so I started messing around with my usual diet to see if it helped. Although I don’t think dairy was the problem (I’ve had dairy my whole life without a problem), it was the first thing I cut down on in my day-to-day diet. 

Then I started making a better effort to eat healthier and began making a lot of smoothies and eating more veggies, which resulted in me choosing almond milk for my smoothies instead of yogurt or milk. That’s when I discovered that I didn’t notice the difference at all and it eliminated a little dairy from my diet. One of my favorite smoothies is a chocolate, peanut butter and banana smoothie that I make with almond milk, and when the weather starting heating up, it dawned on me that it would make the most amazing popsicle! Well, rather, fudgesicle.

That’s how I made these peanut butter banana fudgesicles that are dairy free/vegan, but they taste like something really unhealthy you’d find in the ice cream isle at the grocery store. Trust me, friends, you’re going to want to try this one!

Vegan Peanut Butter Banana Fudgesicles | Revamperate Vegan Peanut Butter Banana Fudgesicles | RevamperateIngredients (makes 4-5 fudgesicles):

  • 1 banana 
  • 2 tbsp natural unsweetened cocoa powder
  • 1/4 cup natural peanut butter
  • 1/2 cup almond milk (can use regular milk if preferred)

In a blender, combine all of the ingredients and mix until smooth. You can use frozen bananas if you prefer, but it doesn’t really matter. Pour the smoothie mixture into a popsicle mold and freeze for several hours until solid. 

To remove from mold, let it sit out for a few minutes and pull them out. From the moment you bite into them, they’re like heavenly chocolatey popsicles with subtle banana and peanut butter flavors. Best of all, you don’t have to feel guilty eating one for a snack any time! You could even have one for breakfast and pretend that you’re having ice cream for breakfast. What’s better than that?!

Vegan Peanut Butter Banana Fudgesicles | Revamperate

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateYou know the cookie dough you buy from catalogs? My mom always used to buy them from kids at school so we’d usually have balls of white chocolate macadamia nut and M&M cookie dough in the freezer that I liked to snack on when I was craving something sweet. That was the only time I would eat white chocolate macadamia nut dough and it was super delicious. We rarely baked it…probably because I ate most of the dough before we could bake it. 

Nonetheless, those pre-made balls of frozen dough were my introduction to macadamia nuts. In case you haven’t already noticed, macadamia nuts are quite expensive, so when I saw them on sale I rushed at the chance. 

These white chocolate macadamia nut cookies are to die for! They may look thin, but they’re extra soft and chewy with big chunks of white chocolate and macadamia nuts. 

White Chocolate Macadamia Nut Cookies | Revamperate White Chocolate Macadamia Nut Cookies | RevamperateIngredients (makes 14-18 cookies): 

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg + 1 yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup chopped macadamia nuts 

Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.

In one bowl, whisk together the flour, baking soda and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugars together. Mix in the egg, egg yolk and vanilla extract. Add in the dry ingredients in batches until barely combined. Stir in the white chocolate chips and macadamia nuts with a spatula.

Cover the bowl with plastic wrap and refrigerate for about an hour. Once chilled, use a cookie scoop to scoop balls of dough onto the lined cookie sheet. Bake for 8-10 minutes until barely browning around the edges. Let cool on a wire rack until cool enough to touch and transfer to a cooling rack to cool completely. 

Biting into one of these is perfectly soft and chewy! Enjoy!

Green Velvet Cupcakes for St. Patrick’s Day

Green Velvet Cupcakes with Cream Cheese Frosting | Revamperate Green Velvet Cupcakes with Cream Cheese Frosting | RevamperateWith St. Patrick’s Day coming up, I wanted to fit in at least one themed dessert, and naturally, it had to be green. That led me to try making these green velvet cupcakes! Every recipe is more fun when you get to add almost a full bottle of food coloring to it, right?

So you’re probably thinking “what is green velvet?” Well, it’s like red velvet but green. OK, then what is red velvet? Well, I’m glad you asked because I decided to research it!

Here’s the basic rundown on red velvet cake. A red velvet cake has three key ingredients: unsweetened natural cocoa powder (usually a small amount), buttermilk and vinegar. Then, of course, food coloring gives it its signature deep red look. All three flavors combine to give velvet cakes (since there’s also blue, black, etc.) a slightly chocolate taste that is hard to describe. Red or green velvet is just a type of chocolate cake, but because it uses less cocoa powder, the buttermilk and vinegar give it the signature flavor that seems more rich and creamy and less chocolatey than your average chocolate cake. In short, a green velvet cake has all the same ingredients but uses different food coloring, which is why you can make a velvet cake in multiple colors.

Best of all, it still pairs best with cream cheese frosting, but you can also go for a standard vanilla buttercream and it’s just as delicious. If you want to go all out with the green, save a couple drops of food coloring for your frosting too.

Green Velvet Cupcakes with Cream Cheese Frosting | Revamperate Green Velvet Cupcakes with Cream Cheese Frosting | RevamperateFor the cupcakes (makes 12-14):

  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp cocoa
  • 1/2 tsp salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1 oz green food coloring

Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside.

In one bowl, stir together the flour, sugar, cocoa, salt and baking soda and set aside.

In the bowl of your mixer fitted with a whisk attachment, mix the eggs on low speed until bubbles form. Add the buttermilk, oil, vinegar and vanilla and mix on medium speed until all are blended together (do not overbeat). Slowly add in the dry ingredients, mixing until the batter is smooth. Scrape the bowl.

Then add A LOT of food coloring. The batter should be a deep green color, which means most of a bottle should go into the batter. Warning: too much food coloring can give the cake a metallic taste so use your best judgement. The baked cupcakes will appear a bit darker than the uncooked batter. Scrape the bowl in between to ensure the green is well-distributed. 

Divide the batter among 12-14 lined cupcake cavities and bake for about 15 minutes until an inserted toothpick comes out clean. Let cool completely before removing from the pan.

Green Velvet Cupcakes with Cream Cheese Frosting | RevamperateFor the frosting, try using my favorite cream cheese frosting recipe, which you can find here. OR you can also try a good ‘ol fashioned vanilla buttercream, like this one.

Pipe your frosting onto cooled cupcakes and top with sprinkles or meringues. I made some clover (ish?) meringues last time I baked just in case I could use them for St. Patrick’s Day. Enjoy! Just try not to end up with green all over your hands and kitchen 🙂

5-Minute DIY Copper Pipe Towel Hanger

DIY Copper Pipe Towel Hanger | Revamperate DIY Copper Pipe Towel Hanger | RevamperateCan we just take a second to admire copper refrigerator pipe? I mean, it’s probably my new favorite craft supply because I can use it for so many things. It’s so pretty and shiny and easy to bend (unlike plumbing pipe). 

Today’s DIY is part of my 5-minute DIY series because, yes, it’s that easy! With some copper refrigerator pipe, you can make this cute but very simple copper pipe towel hanger for a kitchen or bathroom. To make sure the hanger moves properly when you’re using or moving the towel, I recommend using a hook instead of a nail to hang it on your wall. A nail is less stable, and the hook gives it a chance to move more freely without falling. 

DIY Copper Pipe Towel Hanger | RevamperateTime: 5 minutes

Supplies:

  • Copper refrigerator pipe
  • Pipe cutter
  • Hook
  • Tape measure

This project is really simple! Cut a piece of refrigerator pipe approximately 32 inches long. Measure about 8 inches from the end and bend a 45 degree angle. Measure another 8 inches down the pipe and bend at a 90 degree angle (this will be the top). Another 8 inches down, bend another 45 degree angle, so you should have two layers on the bottom of the hanger. This lends some stability. 

To hang the towel rack on your wall, choose your spot and carefully screw in a small hook. You shouldn’t need a drill to do this.  Then place the top bend of the pipe inside the hook, which allows it to move freely if needed. Hang your towel on the bottom portion and you’re all set. 

Easy peeasy, right? Just what I need on a Monday…Happy crafting! 

DIY Leather Fringe Necklace

DIY Leather Fringe Necklace | Revamperate DIY Leather Fringe Necklace | RevamperateHappy Friday! Anyone doing anything fun this weekend? I think I’ll be playing catch-up after spending last weekend in San Diego. 

Today, I’m really excited to share another jewelry tutorial for this really fun (and easy) necklace to make. I mean, who doesn’t love playing with leather? I had to buy a pretty large piece and only needed a tiny portion for this project, so I’ll be dreaming up some other leather ideas in the coming weeks. 

As you can see from the photos, I used a different color pin than the chain and jump rings, and that was on purpose because I thought it would blend in better with the leather. Looking back at it now, I would have used all the same color metal though. Also consider how the colors of the leather and chain will coordinate together when choosing your supplies. 

This is an easy tutorial to follow with some basic supplies, and even thought I specify a sewing machine, you could absolutely hand sew it if you want. In fact, hand sewing it might even ensure that you have a straighter line. 

DIY Leather Fringe Necklace | RevamperateDIY Leather Fringe Necklace | RevamperateTime: 10 minutes

Supplies:

  • Leather scraps
  • Necklace chain
  • 2 jump rings
  • 1 pin
  • Scissors 
  • Sewing machine + thread
  • Round nose pliers

First measure your necklace chain. I set this DIY up so that there would not be a necklace clasp because of the length of the necklace. If you choose to make a shorter necklace, you will want to adjust these instructions and add a clasp. To measure your necklace chain, place it around your neck with one end of the chain in each hand, and decide how long you want it to be – it should be long enough to fit over your head without a clasp. Cut the chain to your desired length (about 2 1/2 feet for me).

DIY Leather Fringe Necklace | Revamperate DIY Leather Fringe Necklace | RevamperateUsing the round nose pliers, make a loop at the end of the pin. Then attach the jump rings to the ends of the chain and to the ends of the pin. 

Cut a piece of leather about 3 x 1.5 inches. When folded over the pin, it should fit perfectly between each end ring. Fold in half along the shorter side and cut the corners into a triangle shape (like the above photo). Fold the leather over the pin and adjust it so that both sides line up. 

With your sewing machine, carefully sew a straight line across the leather as close to the pin as possible. No need to backstitch. Trim the excess thread. 

DIY Leather Fringe Necklace | Revamperate DIY Leather Fringe Necklace | RevamperateThen use your scissors to cut fringe up the leather, about 2-3 centimeters apart. Once you’re satisfied with the fringe the necklace is complete!

Happy crafting!

Lemon Cream Cheese Stuffed Cookies

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperateAnyone else ready for summertime? I’ve been on a citrus kick lately and just cannot wait for all the flavors of summer. Lucky for me, summer comes pretty early to SoCal so it’s already 80 degrees most days. It won’t be long before I’m sipping lemonade and eating watermelon and all that jazz. To keep with my recent love of citrus, I bought a few lemons and decided to make these lemon cookies stuffed with cream cheese.

Let me tell you, these lemon cream cheese stuffed cookies are a perfect combination of tart lemon and sweet cream cheese, and there’s a nice surprise when you bite into them. Based on my coworkers’ feedback, this may very well be one of my BEST cookie recipes ever. They’re always my honest taste tester. I think these are on my top ten list, right up there with my brown butter bourbon pecan cookies (OMG). The cookies stay extra soft and it uses three different types of lemon flavoring (zest, juice and extract) for the perfect balance of tart and sweet. I shared my recipe for lemon cupcakes with cream cheese frosting recently, which came shortly after these cookies because my friend at work liked them so much. It turns out lemon and cream cheese are an excellent combination and are totally underrated, so I’m jumping on board and you totally should to. I mean, I always side with cream cheese. 

For the lemon cookies (makes about 12-14 cookies):

  • 1/2 cup butter, room temperature 
  • 1 cup sugar
  • zest of 2 lemons (about 1 tbsp lemon zest)
  • 1 egg
  • 4 Tbsp fresh lemon juice (about 1 lemon)
  • 1/4 tsp pure lemon extract
  • 1/2 tsp vanilla extract
  • 4-5 drops yellow food coloring
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt

For the cream cheese filling:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup powdered sugar 
  • 1 tsp vanilla extract

Lemon Cookies with Cream Cheese Filling | Revamperate Lemon Cookies with Cream Cheese Filling | RevamperatePreheat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. 

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar until smooth. Add the lemon zest, egg, egg yolk, lemon juice, lemon extract and vanilla extract, mixing well. Mix in several drops of food coloring until you reach your desired color. Slowly mix in the dry ingredients until just combined.

Move the dough to the fridge while you prepare the cream cheese filling. 

In a separate bowl, beat the cream cheese with a paddle attachment (it can be the same, unwashed bowl) until smooth and creamy. Mix in the powdered sugar and vanilla extract. 

Remove the dough from the fridge and use a cookie scoop or a spoon to form large balls of dough. Press down flat, drop a small spoonful of cream cheese in the middle and pinch the dough together again in the shape of a ball. Set seam-side down on the baking sheet with the cookies about 2 inches apart. Bake for about 10-12 minutes until the edges are formed but not brown. I check by gently touching the sides of the cookies to make sure they’re stiff enough to hold shape.

Let cool completely on a wire rack. When you bite into one, I think you’ll love the cream cheese filling and the soft, chewiness of the cookie. Enjoy!

Oreo Overload Brownies

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateThese aren’t just any Oreo brownies. These are dubbed Oreo overload brownies for a reason! Using my favorite brownie recipe as a base, I used melted chocolate chips plus dark cocoa powder to make the brownies taste extra rich. I added white chocolate chips and a thick layer of Oreo cookies in the middle of the brownies, and the baked extra tall in my 9×9 in pan. Then, to really put them over the top, I covered the brownies in a marshmallow frosting coated in more crushed Oreo cookies and melted chocolate. 

Did I put you in a sugar coma?

Good 🙂

When I pulled them out of the pan and began cutting (they were so thick!), I fell in love. One bite of one of these brownies might be all you need, but you can’t have just a bite. I stored them in the fridge until the frosting solidified enough to cleanly cut through the brownies, but I recommend waiting to eat them until they reach room temperature. Otherwise, you’ll end up with hard brownies crumbling all over the place, and no one wants that. 

Oreo Overload Brownies | Revamperate Oreo Overload Brownies | RevamperateFor the brownies:

  • 1 cup butter, melted
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tbsp dark cocoa powder 
  • 1/2 cup white chocolate chips
  • 20+ Oreos, whole, chopped in large pieces 

For the marshmallow frosting: 

  • 1/2 cup vegetable shortening 
  • 1/2 cup butter, room temperature 
  • 1 cup marshmallow creme 
  • 2 tsp pure vanilla extract
  • 1 cup powdered sugar 
  • 10+ Oreos, whole, chopped (topping)
  • 1/2 cup semi-sweet chocolate, melted (topping)

Preheat the oven to 350 degrees. Line a 9×9 inch (or similar) pan with foil or parchment and spray with cooking spray. Set aside. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Cut the Oreo’s – some into halves and some into fourths. Spread the chopped Oreo’s over the layer of batter and pour the remaining batter on top, smoothing with a spatula. Bake for about 40 minutes until an inserted toothpick still has crumbs but no liquid batter. Let cool completely and do not remove from pan. 

To prepare the frosting, beat the vegetable shortening and butter together until smooth. Add the vanilla and marshmallow creme. Lastly, mix in the powdered sugar to taste. Because the marshmallow is sweet on its own, you don’t need very much powdered sugar. Spread on top of the cooled brownies so that it reaches edge-to-edge. Sprinkle with additional Oreo chunks and drizzle with melted chocolate. 

Move to the fridge for about one hour until the frosting hardens. Then pull the brownies out of the pan and cut with a sharp knife. The frosting with soften at room temperature, so I recommend storing in the refrigerator for easier storage, but allow them to come back to room temperature before eating. Enjoy!

Raspberry Coconut Macaroons Dipped in Chocolate

Raspberry Coconut Macaroons Dipped in Chocolate | Revamperate Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIt took me a couple tries to get this recipe right. While regular coconut macaroons are quite simple with so few ingredients, I learned that adding other ingredients and flavors changes the consistency of the macaroon. I tried baking with jam to give them a raspberry flavor, and originally it made them seem kind of rubbery. After manipulating the recipe a bit and decreasing the amount of jam, I had these yummy raspberry coconut macaroons. Then to make them even better, I dipped them in dark chocolate. Obviously.

The great things about these cookies is how easy they are to whip up! No mixer required, just a food processor, and honestly, even that’s not required. Nothing has to stop you from making these, and as far as desserts go, these are on the healthy end of the scale. Well, minus the chocolate I guess. 

PS – shoutout to my mom! It’s her birthday today 🙂 

Raspberry Coconut Macaroons Dipped in Chocolate | RevamperateIngredients (makes 10-12 macaroons):

  • 2 1/2 cups shredded or flaked coconut (I prefer sweetened)
  • 1/3 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup seedless raspberry jam
  • 2 egg whites
  • Pinch of salt
  • 4 oz dark chocolate 

Preheat the oven to 350 degrees and line a baking sheet with parchment or a silicone mat. 

In a food processor, process the coconut for about one minute. Add the sugar, raspberry jam and vanilla and pulse several times until well-mixed. Add the egg whites and pulse until combined. 

Use a cookie scoop to scoop balls of coconut onto the prepared cookie sheet. They can be somewhat close together because the macaroons won’t spread much. Bake for about 28 minutes until lightly brown around the edges, and cool completely on a wire rack before removing from the parchment.

Once completely cool, begin melting the chocolate. I like to melt chocolate in the microwave, so I melt the chocolate on the defrost setting and stir until full melted. Carefully hold the macaroons by the tops, dip the bottoms into the chocolate and set back on the parchment to set. If you prefer, you can also drizzle the chocolate over the tops of the cookies. Enjoy!