Do you ever find yourself getting downright giddy about something small and insignificant? One of those things you find adorable but your husband would probably never notice?
It happened when I discovered this pack of wood pieces from Michaels Crafts Store and remembered the chalkboard paint and tape I had leftover in the cupboard…
Before I knew it I had made these itty bitty chalkboards that I used on my dessert table…
(all you do is put your painter’s tape around the edges and paint the middle..voila! But don’t forget to rub them with chalk before you use them)
Now I admit it, I was rushing around like a crazy woman when I wrote on these chalkboards…(at least I got the spelling right)
but look what happens when you take your time…
You can make yourself the cutest looking place cards for a casual, summer table.
I know. You’ve probably seen these everywhere, but tell the truth…
how many have the name Leslie written on it?
Extra cutie points maybe?
And one more thing.
Before you go here’s my white chocolate cheesecake recipe I made for Michael’s grad party.
(As you can see I cut the pie into squares)
It really was luscious. And just in case someone’s Dad loves cheesecake here’s the recipe…
White Chocolate Cheesecake
1/2 cup of unsalted butter, chilled & cut into 4 pieces
1 cup of sugar
1 cup of flour
1 egg, beaten
24 ounces of cream cheese
1 cup of sour cream
1 cup of sugar
1/4 cup of flour
1 teaspoon of vanilla
8 ounces of white chocolate
2 tablespoons of heavy cream
Place butter, sugar and flour in food processor. Using the pulse switch, mix until consistency of coarse meal. Add the egg and pulse again until a ball has formed. Chill for 1 hour. When cold, roll out a circle large enough to line the bottom of a small 6 to 7 inch spring form pan (I used a 9 inch and it was fine) with 4 inch sides. Prick the dough with a fork and bake at 350 degrees for 5 minutes. Remove and cool. Roll out the remaining dough and line the sides of the pan.
In food processor place the cream cheese, sour cream, sugar, flour and vanilla. Puree until smooth, add eggs and puree once more. Slowly melt the white chocolate in a double boiler. When melted, stir in cream. With the food processor on, pour in the white chocolate mixture and puree until smooth. Puree the cheese mixture into the spring form pan and bake at 350 degrees for 35 minutes. When the top becomes level the cheesecake is done. Turn off oven and leave the cheesecake in the oven to cool, approximately 1 hour. Do not move or work with the cake until completely cooled.
Note: I didn’t put the crust on the sides in case you noticed from photo.
*recipe from Celebrate!
What’s your favorite pie?
I’m linking up with these friends, please stop by.