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Day 21 and Day 22

I had every intention of updating yesterday, but got distracted.

Day 01 → Your favourite song
Day 02 → Your favourite movie
Day 03 → Your favourite television programme
Day 04 → Your favourite book
Day 05 → Your favourite quote
Day 06 → Whatever tickles your fancy
Day 07 → A photo that makes you happy
Day 08 → A photo that makes you angry/sad
Day 09 → A photo you took
Day 10 → A photo of you taken over ten years ago
Day 11 → A photo of you taken recently
Day 13 → A fictional book
Day 14 → A non-fictional book
Day 15 → A fanfic
Day 16 → A song that makes you cry (or nearly)
Day 17 → An art piece (painting, drawing, sculpture, etc.)
Day 18 → Whatever tickles your fancy
Day 19 → A talent of yours
Day 20 → A hobby of yours


Day 21 → A recipe
Day 22 → A website

Day 23 → A YouTube video
Day 24 → Whatever tickles your fancy
Day 25 → Your day, in great detail
Day 26 → Your week, in great detail
Day 27 → This month, in great detail
Day 28 → This year, in great detail
Day 29 → Hopes, dreams and plans for the next 365 days
Day 30 → Whatever tickles your fancy

Day 21


What you will need:

2 Mini Ball Pans
1/2 Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milk
red liquid food coloring
yellow liquid food coloring
3/4 cup granulated sugar, divided
1 cinnamon stick
6-12 fresh peppermint leaves
12 whole almonds
One batch Buttercream Frosting

Ice cream or sorbet, optional
Raspberry sauce, optional


How to Make and Assemble:

1. You will only need 1/2 of a yellow cake mix to make 6 Peach Cakes. Mix according to package directions- 1/2 cake mix with 1/4 cup softened butter, 2 eggs, 1/3 cup milk, and 12 drops yellow food coloring. Divide evenly among the 12 greased mini rounds- about +1/4 cup batter. Bake in 350 degree oven for 8-10 minutes or until toothpick comes out clean. Let cool 2 minutes in pan then remove to wire rack. If you have one pan this can be done in two shifts!

2. While cakes are baking, make the buttercream frosting and add about 12 drops of yellow food coloring to get a bright yellow. Set aside.

3. In two separate lidded containers, add 1/2 cup sugar and 12 drops yellow food coloring to one and 1/4 cup sugar and 6 drops red food coloring to the other. Cover each container and shake vigorously until the coloring is fully incorporated. If there is clumping, break up with a fork and continue shaking. You should have a lovely bright yellow and a nice deep pink.

4. Break the cinnamon stick into small stems by taking a pair of scissors and placing the point into the hollow center of the stick and cutting. You will get both big and small bits, use the prettier pieces.

5. Frost the flat side of six mini rounds, being sure to get the frosting very think along one edge. Plant an almond in the center (for the pit). Place another mini round on the frosting and press together forming a peach. Run your finger or a small spoon along the frosting to make an indentation that mimics the crease on a peach.

6. Dip each "cheek" of the peach into the pink sugar. I am calling each "fleshy" side of the thick portion of frosting the cheek. Then roll the rest of the peach in the yellow sugar without covering the pink portion. Roll the frosting portion in the yellow sugar as well.


7. At the top of each peach, place a piece of cinnamon stick and a peppermint leaf. Arrange in a pretty bowl or on a platter. Decorate with more mint sprigs if desired.

For more info (and more pictures) visit here :)


Day 22



I gotta go with Threadbanger. They may not be the absolute best, number one stop for DIY, but they are definitely the coolest and most fun (they are also partners with Indy Mogul, the guys who show you how to make cool movies on a dime). They have a great community and lots of really fun videos that show you how to make the most out of your sewing and craft supplies :)

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