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Home Decoration Ideas

GIVE YOURSELF A GETAWAY!

Who wouldn't want to relax on this deck? Tall trees make it seem nestled into the landscape while the water feature adds to the peaceful feeling of the space. You would never guess that this backyard escape is just feet from the house!

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GET ORGAnIzEd

It is tough to keep your house tidy when you don't have much storage space. This smart storage solution uses otherwise wasted space below the stairs to keep you and your family organized!

15 Tips for Successful Remodeling

cOTTAGE cOmFORT

Soft touches like the paisley comforter and floral-pattern throw pillows give this quaint bedroom an effortlessly feminine feel. The beautiful bed frame and rustic accessories add a cottage feel to this comfortable space. Here is a great tip: Use draperies like these to frame the headboard and window to create an eye-catching focal point in your bedroom.

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TOp pOST FROm ThE cEnTSATIOnAL STYLE bLOG

Painted Furniture: Step by Step by Kate Riley of Centsational Girl

Gardening Tips

• Mopheads: Mophead hydrangeas (Hydrangea macrophylla) offer big dome-shape flower clusters in blue, pink, or white. While most mopheads bloom in late spring or early summer, they make their flower buds the year before. That's why the best time to prune them is in early summer, right after the flowers fade. Most mopheads grow best in moist, well-drained soil that gets a bit of afternoon shade.

• Endless Summer: Hydrangea macrophylla Endless Summer is one of the most famous rebloomers. Introduced in 2004, it allowed residents of northern climates to be able enjoy hydrangeas in their gardens. It features big mophead clusters of blue or pink flowers and grows 5 feet tall and wide. Zones 4–9 Note: There's also a lacecap version available; it's called Endless Summer Twist-n-Shout.

• Pink Shira: A relatively new mophead variety, Hydrangea macrophylla Pink Shira is a favorite for its strong stems, compact habit, and long-lasting blooms. Its flowers start out a lovely shade of lime green, then turn pink or lavender (this one doesn't go blue). It grows 5 feet tall and 6 feet wide. Zones 5–9

• ‘Annabelle’ Hydrangea: A cousin to mopheads and lacecaps, Hydrangea arborescens ‘Annabelle’ is one of the hardiest types. It blooms in the summer, producing large snowy-white clusters of showy florets. For that, it’s sometimes called snowball hydrangea. ‘Annabelle’ is also one of the best hydrangeas for deep shade. It blooms on new wood, so the best time to prune it is late winter or early spring. It grows 4 feet tall and wide. Zones 4–9 Note: Hydrangea arborescens is native to areas of North America.

A GARdEnER'S GUIdE TO hYdRAnGEAS

Hydrangeas bloom in a stunning array of shapes, sizes, and varieties. From pastel blue to fuchsia-pink, these flowers are sure to add a punch of color to your garden. Knowing which kind of these flowering shrubs will work best in your backyard is the first step to success with this beautiful bloomer. Helpful tips for hydrangea care also make a difference! Learn more.

Tasty Recipes

cUTE OWL cAkE

Ingredients• 1 13×9-inch cake (any flavor)• 1 cup vanilla frosting• Yellow paste food coloring• 2 cups chocolate frosting• 1⁄3 cup sliced almonds• 2 3-inch powdered-sugar-coated cake doughnuts or round sugar cookies• 2 malted milk balls or gum balls• 3 orange chewy fruit-flavor squares• 1 pink chewy fruit-flavor square (optional)

Directions• Place cake vertically on a large flat serving platter or tray. For body of owl, use a

serrated knife to make rounded cuts to remove the two corners at bottom of cake. For head, trim a small crescent shape from the top of cake. For wings, cut the trimmed crescent shape in half horizontally. Place crescent shapes, flat sides out, on top of cake at a slight angle.

• Tint vanilla frosting yellow; set aside. Spread the entire head and wings of the owl with chocolate frosting, leaving a wedge-shape area on the body unfrosted. Spread the entire unfrosted wedge-shape area with the yellow frosting. Insert rows of almond slices into the yellow frosting for feathers.

• Place doughnuts on cake for eyes. Attach malted milk balls to centers of doughnuts using yellow frosting. Shape one of the orange chewy squares into a beak and insert into frosting between the eyes. Shape the remaining two orange chewy squares into four claws and insert into frosting at bottom edge of owl. If desired, shape the pink chewy square into a bow and add to head for a girl owl.View the recipe online

“When it came time to name this adorable cake, we knew the word cute had to be in there. With powdered sugar doughnuts for eyes and a baby owl cupcake, it’s too cute for words!” –Beth Nervig, digital food editor

Tasty Recipes

pInk LEmOnAdE cAkE

Ingredients• 1 cup butter• 4 eggs• 3 1⁄3 cups all-purpose flour• 1 tablespoon baking powder• 1⁄2 teaspoon salt• 2 cups sugar• Red food coloring• 1 1⁄3 cups milk• 1⁄4 cup thawed lemonade concentrate• 1 teaspoon pure lemon extract• 1 recipe Lemonade Frosting

View the recipe online

LEmOnAdE FROSTInG

Ingredients• 3 cups unsalted butter, softened• 2 16-ounce jars marshmallow crème• ¼ cup thawed lemonade concentrate• 1 cup powdered sugar• 2 teaspoons lemon extract

Directions• In an extra-large mixing bowl beat softened butter with an electric mixer on medium speed for 30 seconds. Add marshmallow crème and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and lemon extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)

• To store, cover and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

Directions• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9×2-inch round cake pans. Line

bottoms with parchment paper; grease paper. Flour pans, tapping to remove excess; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

• Preheat oven to 350°F. In an extra-large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1⁄8 teaspoon red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.

• In a small bowl stir together milk, lemonade concentrate, and lemon extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Remove half (4 cups) of the batter; spread into one pan. Stir 1⁄4 teaspoon red food coloring into remaining batter; spread into second pan.

• Bake about 35 minutes or until tops spring back when lightly touched. Meanwhile, prepare Lemonade Frosting.

• Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off parchment paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer in half horizontally, making four layers. Brush crumbs from layers.

• Place one dark pink layer, cut side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut side down. Spread top and sides of cake with the remaining frosting. Makes 18 servings.

Tasty Recipes

pEAch cRISp

Ingredients• 1⁄4 cup granulated sugar• 2 tablespoons all-purpose flour• 1 teaspoon ground cinnamon• 7 cups 1⁄2-inch fresh or frozen peach slices (8 peaches about 3 1⁄2 pounds), or 1⁄2-inch

cooking apple slices, such as Granny Smith• 2 tablespoons honey• 2⁄3 cup coarsely crushed graham crackers (5 squares)• 2⁄3 cup packed brown sugar• 1⁄3 cup all-purpose flour• 2 tablespoons regular rolled oats• 1⁄4 teaspoon ground cinnamon• 1⁄3 cup butter

Directions• Preheat oven to 375°F. For filling, in a bowl stir together granulated sugar, the

2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat. Spread in a 2-quart rectangular baking dish. Drizzle honey over peach mixture; set aside.

• For topping, in a bowl stir together crushed graham crackers, brown sugar, the 1⁄3 cup flour, rolled oats, and 1⁄4 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over peach mixture.

• Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. Serve warm. Makes 8 servings.View the recipe online

“My mom loves peach crisp, so I made this for her last summer. She couldn’t stop talking about the graham cracker topping. Such an easy idea that she’d never tried in all her years of making summer fruit crisps.”

–Beth Nervig, digital food editor

DIY Projects Get Shopping!

dEcORATE FOR ThE SEASOnS

Juniper-and-Bittersweet Rake Wreath: Add instant fall color to your front door by tucking bittersweet strands, juniper berries, and the feathery tips of Eastern red cedar into the hollow stem of an old rake head. Wrap jute around the bottom of the rake head and tie it into a bow for a simple rustic touch. Learn more

FUn dIY pROjEcT

If a dresser is too junky to save, use one of its drawers to create a decorative bulletin board. Paint the drawer to make it feel fresh, then cut corkboard to the size of the inside of the drawer and glue in place. Finally, cover the board with fun paper, mount it on the wall, and you're all set!

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AVOcAdO cUbER

What makes this product so great? • It’s easy to use! Simply align it with half an avocado, push down, twist, and lift.• The tool cuts uniform-size cubes of avocado, perfect for any dish you make.• It aids you in making yummy guacamole!• A good avocado doesn’t go to waste. • It is safe for the dishwasher.• It is a Williams-Sonoma exclusive.

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Check out more great products from ShopBHG!

TOp pOST FROm ThE STYLE SpOTTERS bLOG

Organize This: Pantry! by Jen Jones of I Heart Organizing