D.I.Y IT UP #5! Spring Edition

Hey, chewers! <3 Adeline (Riley) here 
Happy first day of spring! <3 So I decided to share with you guys something spring themed. But, today I'm going to show you guys THREE D.I.Ys!!! ^.~ So without further a-do, let's get started! ^.~ derp

Ribbon Chandelier: 


Materials: 

Ribbon or tissue paper
Hot glue gun 
String
Hula hoop (or any other solid circle that's stiff enough to hold everything in place)
Hole punch (Optional)

Steps: 

1) Prepare your ribbon for gluing. To make a cute and fun ribbon style like the picture shown, just hole punch some holes in the ribbon. You can buy really cheap hole punchers that have designs on them for a couple bucks. If you're using tissue paper, cut neat strips to glue on.
2) Take your string or twine and wrap it around one end of the hula hoop several times. Hot glue the ends of the string on. Then, cross the string over to the other side and repeat. This gives you a string loop to hang it on something.
3) Hot glue your ribbon or tissue paper strips onto the hula hoop however you arrange them.
4) Hang your decoration somewhere to give a colorful POP!

Cute Flower Tree Painting Room Decor


Materials:

Canvas
Tissue paper
Black paint
Paintbrush
Glue
(Tip: You can totally jazz up your painting by switching the colors of the paints and tissue paper to vibrant, crazy spring colors!)

Steps:

1) (If you want, you can go ahead and paint your canvas whatever style you want!) Paint the tree branches and stump. You can even create multiple trees if desired.
2) While it dries, scrunch up the tissue paper into little paper flowers. You can even go to the craft store and buy some cute flowers to hot glue on!
3) After the paint dries, glue on your scrunches of tissue paper. 
4) Hang it up on the wall, and enjoy!

Mango Tart (This is a great spring recipe!)


Ingredients

Crust:

• 1.25 c. all-purpose flour
• 0.25 c. confectioners’ sugar
• 0.25 tsp. salt
• 8 tbsp. cold butter (no substitutions)
• 3 tbsp. ice water

Lime Pastry Cream:

• 1 c. whole milk
• 3 large egg yolks
• 0.33 c. granulated sugar
• 2 tbsp. cornstarch
• 2 tbsp. butter (no substitutions)
• 1 tsp. grated fresh lime peel

Fruit Topping:

• 2 mangoes
• 1 peeled slice kiwifruit (optional)

Directions

1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
5. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.