I've noticed lately that, although I love my life, I don't have very much going on right now that excites or interests me. My job, while I am very grateful to have it, isn't the most stimulating way to fill one's week. So I've decided that I wanna be like the many talented friends and relatives in my life that I've always admired who make and do interesting things. Here are a couple of projects that I've been working on lately:
Beaded Vase

(I should note here that this is a photo I swiped from joann.com, where I got the instructions on how to make it [http://www.joann.com/static/project/0903/P070154_beaded_brilliance_vase.pdf]. It is not the one that I made because I forgot to snap a photo of that one while it was still in my possession. However, the finished project looks relatively close to this one.)
Chocolate Hazelnut Cupcakes

I made these for a work party that I got to help plan with my co-workers Kristen and Lori. It was lots of fun!
Below is a pic of the whole snack set-up. Lori did the lemon cupcakes and Kristen (sitting behind the table) did the vanilla ones with colorful sprinkles:

I think it all turned out kinda springy and nice, what do you think? I also made a dip for the crackers too, one of those cream cheese-pineapple-pecan-bell pepper dealies. Here are the recipes, if you're interested:
Chocolate Hazelnut Cupcakes
chopped hazelnuts (optional)
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate hazelnut spread, divided
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups milk
1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin cups with paper or foil baking cups.
2. Combine flour, baking powder and salt in medium bowl. Beat 1/3 cup chocolate hazelnut spread and butter in large bowl with electric mixer at medium speed until smooth. Beat in sugar until well blended. Beat in eggs and vanilla. Add flour mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared muffin cups, filling two-thirds full.
3. Bake 20 to 23 minutes or until cupcakes spring back when touched and toothpick inserted into centers comes out clean. Cool cupcakes in pans 10 minutes. Remove from pans; cool completely on wire racks.
4. Frost tops of cupcakes with remaining chocolate hazelnut spread. Sprinkle with hazelnuts.
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Pineapple Cream Cheese Dip
2 – 8 ounce packages softened cream cheese
1/3 cup finely chopped scallions
1/3 cup finely chopped red and green bell peppers
1 cup crushed pineapple in syrup (drained well)
1 cup pecans (finely chopped in processor)
1 tablespoon seasoned salt
Add cream cheese, scallions, peppers, pineapple, pecans and seasoned salt to bowl. Mix with a mixer to a smooth consistency. Serve with your favorite crackers. Keep in refrigerator.
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Next on my list is to take up knitting. We'll see how that goes...