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DECK THE HOLIDAY'S: 12/01/13

Sunday, December 1, 2013

DIY MERCURY GLASS ORNAMENTS!


 This diy comes from www.acaseofthemundays.com .  These look really cool and "old world".  Use them on your tree, in a wreath or hang them with some fancy ribbon in a window.


DIY: mercury glass ornaments

I am slightly obsessed w/ mercury glass this year!!!






{lovely globes from pb}






{pretty pretty candlesticks - also from pb}

which got me to thinking about mercury glass christmas ornaments.

... lovely, right? {and again pb}

okay okay. so apparently - based on my googling - mercury glass was sort of the thing last christmas. but this is one bandwagon i don't mind jumping on late.

the problem: i'm cut off on decor this year. {okay not true. but we did just get married a little over 2 months ago ... i have plenty of new decorations around the house w/out going overboard for christmas.}

the solution: i decided to make my own!






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supplies:
* clear glass ball ornaments. (hurry to michael's - they are 50% off!)

* can of metallic spray paint. i used 
krylon premium original chrome spray paint. if you can find it, pick up krylon's looking glass mirror-like spray paint. {the chrome will work ... however the real mercury glass is more mirror like - so the mirror-like paint is ideal.}
* a gold acrylic paint. i used decoart's dazzling metalic paint in glorious gold.
 i would consider a silvery gold ... like slightly tarnished silver.* spray bottle of water
* blow dryer




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directions:


step 1

) spray inside the first ornament ... then let excess water drain




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step 2)
 spray the chrome (or mirror-like) paint into the glass ornament. make sure to press lightly and rotate the ball until you have a couple light coats. {the lighter the coat the more iridescent the final product!}






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the moisture left in the ornament will cause the silver to separate.
continue to roll the ball in your hand until the entire inside has been reached by the silver paint.




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step 3)
  grab your blow dryer (and a pair of gloves)carefully blow into the opening of the ornament on medium high. continue to rotate as the paint dries. {emphasis on "carefully" because i might have dropped one!} occasionally ... empty out excess water once it separates from the silver paint.






 
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step 4)
though the silver paint is mostly dry, leave the ornaments to dry openings up overnight.







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step 5)
add the gold acrylic paint to each ornament and roll until they are coated in gold paint. then place upside down in a throw away tray to drain the extra paint. let them drain for several hours (or again overnight).








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step 6)
once again, blow dry until the paint is completely dry ... and shiny. {it will look a bit milky until it is completely dry.}

pop in the ornament tops ... and that's it!!!






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what do you think!?!

if i could change one thing - i would have ordered the mirror-like paint since i couldn't find it in town ... and practiced patience until it came in the mail. i think after the holiday, i'll order the paint and mercury-glass some hurricanes for the mantel. don't worry. i'll be sure to blog about it.

THE BEST TRADITIONAL SCOTTISH SHORTBREAD COOKIES!

This comes from www.cooklikejames.typepad.com .  Enjoy!


Best Traditional Scottish Shortbread Cookies



Shortbread cut


Best Traditional Scottish Shortbread Cookies

Another classic Christmas cookie - Shortbread is a traditional Scottish dessert that consists of three basic ingredients: flour, sugar, and butter. According to Wikpedia, this cookie resulted from medieval biscuit bread, which was a twice baked, enriched bread roll dusted with sugar and spices and hardened into a soft and sweetened biscuit called a Rusk. Eventually, yeast from the original Rusk recipe was replaced by butter, which was becoming more of a staple in the British Isles. Despite the fact that shortbread was prepared during much of the 12th century, the refinement of shortbread was actually accredited to Mary, Queen of Scots, in the 16th century. The name of one of the most famous and most traditional forms of shortbread, petticoat tails, were named by Queen Mary. This type of shortbread was baked, cut into triangular wedges as they are in this recipe from Cook’s Illustrated.
Download Best Traditional Scottish Shortbread Cookies recipe

Ingredients

½ cup old-fashioned rolled oats
1½ cups (7 1/2 ounces) unbleached all-purpose flour
¼ cup cornstarch
2/3 cup (2 2/3 ounces) confectioners' sugar
½ teaspoon table salt
14 tablespoons unsalted butter, cold, cut into 1/8-inch-thick slices (Lurpak or Kerrigold if possible)

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pulse oats in spice grinder or blender until reduced to fine powder, about ten 5-second pulses (you should have ¼ to 1/3 cup oat flour). In bowl of stand mixer fitted with paddle attachment, mix oat flour, all-purpose flour, cornstarch, sugar, and salt on low speed until combined, about 5 seconds. Add butter to dry ingredients and continue to mix on low speed until dough just forms and pulls away from sides of bowl, 5 to 10 minutes.

2. Place upside-down (grooved edge should be at top) collar of 9- or 9 1/2-inch springform pan on parchment-lined rimmed baking sheet (do not use springform pan bottom). Press dough into collar in even 1/2-inch-thick layer, smoothing top of dough with back of spoon. Place 2-inch biscuit cutter in center of dough and cut out center. Place extracted round alongside springform collar on baking sheet and replace cutter in center of dough. Open springform collar, but leave it in place.

3. Bake shortbread 5 minutes, then reduce oven temperature to 250 degrees. Continue to bake until edges turn pale golden, 10 to 15 minutes longer. Remove baking sheet from oven; turn off oven. Remove springform pan collar; use chef’s knife to score surface of shortbread into 16 even wedges, cutting halfway through shortbread. Using wooden skewer, poke 8 to 10 holes in each wedge. Return shortbread to oven and prop door open with handle of wooden spoon, leaving 1-inch gap at top. Allow shortbread to dry in turned-off oven until pale golden in center (shortbread should be firm but giving to touch), about 1 hour.

4. Transfer baking sheet to wire rack; cool shortbread to room temperature, at least 2 hours. Cut shortbread at scored marks to separate and serve.




Shortbread baked
Shortbread in springform