It’s time to start your garden seeds!

I love these CHEAP and EASY ideas for starting seeds using newspaper, toilet paper tubes, or toilet paper.

I also like them because they can be planted directly into the garden when the plant is ready–no transplanting.

Richy’s Paper Pots

Make Seed Starting Pots from Newspaper

Starting Seeds Using Toilet Paper Rolls

Make Free Seed Pots from Newspaper

(I like her idea for using milk jugs)

How To Make Seed Tape

If you use less than a full can of beans for a recipe and don’t want to waste the rest of the can you have two good options: refrigerate them or freeze them.

According to culinary site Chow.com you never want to add foil or wrap to the top of the can and put it back in your fridge.

Instead, drain and rinse the beans.

If you plan to use them in the next week, add them to a plastic storage container and top with a drizzle of olive oil.

If you need to keep them longer than a week, cover the beans with water instead of olive oil and freeze.

The frozen canned beans will last for a few months in the freezer using this method. To use them just allow them to thaw and use as you would canned beans.

Need a quick and lovely gift?

Need new pillowcases for your home?

These are easy to make even for a beginner!

I hope you find these tutorials helpful!

pretty quick pillowcase tutorial (& bonus French seam instructions)

The fastest, easiest pillowcase ever

Pin ItShare and Enjoy:

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Hope you enjoy these cute tea towels!
Easy and fun gifts for a shower. Mother’s Day, or birthday.

It’s a GROWING list; I’m adding to it as I find new ideas.
Please share links for Tea Towel Ideas in the comment section below!

Retro Fun: Fancy Border Tea Towels

Quick & Cool Holiday Gift: Trimmed Kitchen Towels with Rick Rack 

Tea Time Kitchen Appliqué: Old-Fashioned Tea Towels in a Modern Mode 

Hope you enjoy these fun Valentine ideas!

This is a GROWING list; I’m adding to it as I find new ideas.
Please share links for Valentine Ideas in the comment section below!

 love you bookmark with a TUTORIAL

I love these paint chip bookmarks!  So cute!
 

 S’more Love Bars 

Pixie Stick Flowers

A Valentine Mask 

Cute Valentine’s Wreath

Crayon Shaved Hearts 

I love this Coffeecake!

It’s perfect for any breakfast/brunch menu served with coffee, tea or hot chocolate, or serve as a dessert with a scoop of ice cream at dinner time!

Need to bring a dessert to a party, potluck or a shower? This is perfect!!

I like it because it uses basic staples–no fancy ingredients. Easy to freeze!!

Makes 1 (9×13) cake

Ingredients: 

 2 tablespoons sugar

1 tablespoon instant coffee OR 1 teaspoon cinnamon (either one is great!!)

1 tablespoon unsweetened cocoa powder (make it a heaping tablespoon for more yumminess!!)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons coarse salt

8 tablespoons (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

 Directions:

Preheat the oven to 350 degrees. Butter and flour (I use non-stick spray) a 9×13 cake pan.

In a small bowl, combine sugar, instant coffee or cinnamon, and cocoa.

Whisk together the flour, baking soda, baking powder, and salt.

Using an electric mixer, cream the butter and sugar together. Add one egg at a time, beating until just combined.

Beat in part of the flour mixture, then part of the sour cream. Continue, ending with the flour.

Add the vanilla and mix to combine all the ingredients, scraping the sides of the bowl well with a spatula.

Pour one third of the batter into the prepared pan and sprinkle half of the filling on top.

Pour in another third of the batter and sprinkle the remainder of the filling on top of that.

End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.

Bake for 25-30 minutes, or until a cake tester inserted in the middle of the cake comes out clean.

Watch it closely so it doesn’t overcook!

Cool on a rack for 30 minutes, then turn out onto a plate or onto foil.

To freeze; allow to cool, then slice it into serving-size pieces and put in sandwich-size zipper-seal bags; then put them all together in a larger zipper-seal bag. That way, it’s easy to pull out one serving at a time.

Enjoy!