two winners and 4th of July

So today my daughter drew names of the two winners for the spin pin giveaways and they are (*drum roll*) Amanda and Kelli (Elijah's mom)!!!  Congratulations girls!  Make sure to message me about which color you need (blond, light brown or dark brown).

So this is the week before 4th of July.  In celebration of the United States independence from England, I am going to be posting a yummy dessert recipe and a fun craft that is red, white and blue everyday this week.

Our 4th of July recipe for today is Red, White and Blue Chocolate Dipped Strawberries.  They look so yummy and take very little time to make.  

Just like any other chocolate-dipped strawberries, the method for making these is very easy. There is only one additional step: dip the tips of the strawberries into some blue sprinkles or blue sanding sugar once they have been dipped into the chocolate. Blue sprinkles or jimmies have a bold color to them and look cute on the strawberries, but blue sanding sugar, which I used for the strawberries here, gives the berries a little bit of a sparkle. The color of the sprinkles will not stand out well on milk or dark chocolate, and you won’t get the same visual effect as you do with white chocolate. That said, if you really want to incorporate milk or dark chocolate, just double dip the berries first into the chocolate of your choice, let that layer set up, and continue on with the white chocolate and sprinkles.

Store the berries in the refrigerator until you’re ready to eat them, as white chocolate is a little more heat-sensitive than other chocolates. The berries are best within a day or two of being made.

Red, White and Blue Chocolate Dipped Strawberries
1 pint fresh strawberries (approx 12 oz)
4-oz white baking chocolate
Blue sanding sugar or sprinkles
wax or parchment paper

Line a baking sheet or cutting board with wax paper or parchment paper.
Chop up the chocolate roughly with a knife if it is in block form. In a medium-sized, microwave safe bowl, melt the chocolate in the microwave. Heat it in 45 or 60-second intervals, stirring between each time to ensure that the chocolate is melting evenly and not burning. Meanwhile, place blue sanding sugar into a small bowl and set it aside.
When chocolate is smooth, dip the berries 3/4 of the way into the chocolate, dip the tips into the blue sprinkles, and place on wax paper.
Berries can set at room temperature if you live somewhere cool, otherwise refrigerate them until ready to serve to allow the chocolate to set up

Recipe courtesy of Baking Bites.

Our 4th of July craft for today is Holiday Lanterns.  I remember making these when I was little and I always thought they were fun. 





Lantern How-ToCut construction paper to 6 by 9 inches; fold in half lengthwise. Fold edges back 1/2 inch for rims, and crease; unfold. Glue a 1/2-by-9-inch strip of decorative paper on each rim. Cut slits from middle fold to rims, spacing 3/4 inch apart. Shape into lantern: Open paper; bring the ends together to overlap slightly; staple. Staple 3/4-by-8-inch paper handle inside lantern. Glue on construction-paper stars (made with a craft punch).

Craft courtesy of MarthaStewart.com