DIY: personalized wreath

This wreath is perfect for a beautiful spring day! It was a super simple, inexpensive DIY project that's easily personalized - you could use any colors or flowers. I'm sure you have already seen wreaths like this are all over Pinterest and Etsy!

Teach. Craft. Love. is where my inspiration came from. 

I love the spring-y look with the flowers and colors. I decided to create one that was a bit more personalized with our last name instead of our address.

I bought all of the materials at Hobby Lobby. I already had the flowers, hot glue gun, and twine on hand, so I just had to buy the wreath, ribbon, the letter, and some paint. (Be sure to use your 40% off coupon!)

Here's your list of items:

• wreath
• wooden letter or numbers
• paint
• hot glue gun
• wire cutters 
• twine
• burlap ribbon

First, you'll want to paint your letter/numbers. I decided to go with a bright green to match the green color in the flowers. I used spray paint, but you could also use just regular craft paint. Make sure you let it dry for at least an hour. 

Next, using the wire cutter to cut the stems off of the flowers, leaving about 1/2 inch of stem to glue into the wreath.

Decide how you want the wreath to look so you can predetermine where the flowers and letter/numbers will go.

I decided to add a little bit of extra detail with the twine. After I decided where my letter would go, I wrapped about 24 inches of twine around the wreath, hot gluing the twine as I wrapped it. You just want to make sure you end up with the twine on the back.

Next, add some hot glue to the tip of the flower and around the stem and press it into the wreath. Repeat with the rest of the flowers.

Next, glue the wooden letter/numbers on. Carefully lay the letter where you want it to go. Squeeze a line of hot glue on the surface of the back of the letter, then press. If you are using numbers, you'll repeat this step for each one.

Finally, you'll need about 12-14 inches of burlap ribbon. Just tie it around the top into a nice big bow. 

Be sure to let your wreath dry for a few hours...and then it's ready to hang!

Super cute and super easy!

Lemon Blueberry Cupcakes

I don't know about you, but I am so ready for spring and everything it has to offer...warm weather, grilling out, floral dresses, flip flops, baseball games, spring veggies, and eating dinner on the back deck. 

These cupcakes are just what you need for those spring days...they're like a burst of spring time yummyiness in your mouth!

I know I've made some pretty delicious desserts, but I'm pretty sure this one jumped to the top of my list after the first bite.

The sweet and moist lemony cake is super light and airy with soft and gooey blueberries scattered throughout. Then, it's topped with a rich and smooth cream cheese frosting with a hint of lemon zest. This is seriously one of the best combos ever.

Make them. You will not be disappointed! :)

Lemon Blueberry Cupcakes

Recipe adapted from Food Network

Ingredients:

for the cupcakes: 

3 cups all-purpose flour, plus 2 tablespoons, divided

1 tablespoon baking powder
1/2 teaspoon salt 

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature 

zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk*
2 cups fresh blueberries, plus more for garnish

for the frosting:
1 stick of unsalted butter, room temperature
4 oz cream cheese, softened
4-5 cups of powdered sugar
zest of one lemon
1-2 tablespoons lemon juice

Directions:

for the cupcakes:

Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, baking powder, and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the buttermilk, ending with dry mixture.

 

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the batter. Divide the batter evenly between the prepared liners, filling each about 2/3 full. Bake 16-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

*If you don't have buttermilk on hand, just combine 1 cup of milk with 1 tablespoon of white vinegar. Let it sit for about 5 minutes before using. 

for the frosting:

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.