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Fancy Little Things

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DIY Straw Flags

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it’s Mason Jar Meals MONDAY!!!

the kids & i had such a fun little picnic in our front yard {because our backyard is in the middle of growing new grass!!!} using a load of Mason Jars, plenty of napkins and cute little additions to make our picnic memorable!

it started with these cute little straw flags that you’ll see throughout the post.

straws from we love citrus // roller tape // alphabet stamps // ink // card stock cut into long narrow flags

stamp, add some glue & wrap around your lovely little straws! instant fun!

tips to host an outdoor family picnic

Tip #1: put a color scheme together to help coordinate your pieces – i love red & gray and threw in a bit of yellow for a pop!

Tip #2: gather all of your essentials on a large serving platter or tray

Tip #3: don’t accidentally force the kids to sit facing the sun while taking photos…

jack & abigail were so patient with me as i organized, carried everything outside AND took photos. the hubs is visiting Virginia this week {105 degrees there / 70 & breezy here} so, no extra set of hands, which was desperately missed.

Tip #4: select foods your children already LOVE! why go through all of the trouble putting together a fun little outdoor meal in RAD Mason Jars just to have your kids avoid their food? yep, #4 is a smart-parent tip! 🙂

Tip #5: buy a fun drink with fun cups from World Market for $3.99/piece & amazing lids from we love citrus for $15/6 lids.

Tip #6: take photos. i am so glad i captured these sweet moments!!

Tip #7: sit back, relax & enjoy! this does NOT have to be perfect — just fun!!

Dessert Time!!!

I made a full cake + 3 mini loaves tonight… the mini loaves were cubed and loaded into the jars and topped with cream-cheese frosting & cinnamon.

I used Tate’s Hummingbird Cake Recipe — our favorite little bake shop when we’re home on Long Island!

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 ¼ cups vegetable oil
1 ¾ cups sugar
3 large eggs
2 cups mashed very ripe bananas
1 8-ounce can crushed pineapple, drained
1 cup unsweetened desiccated coconut
¾ cup pecans, chopped  {{i used walnuts instead!}}
1 tablespoon vanilla
1.   Heat the oven to 350˚F.  Grease two 9 x 2 inch round cake pans.  Line the bottoms with waxed paper.
2.   In a large bowl, mix the flour, baking soda, cinnamon and salt.
3.   In another large bowl, mix the oil and sugar.  Add the eggs and mix them well.  Scrape down the sides of the bowl.  Stir in the bananas, pineapple, coconut, pecans and vanilla.  Stir in the flour mixture.
4.   Spoon the mixture evenly between the prepared cake pans.  The pans will be full but this batter doesn’t rise much.
5.   Bake the cake for 40 to 45 minutes or until a cake tester or toothpick inserted in the center comes out clean.
6.   Cool the cake for 10 minutes in the pans and turn it out onto a wire rack to cool completely.
7.   Frost with cream cheese frosting recipe of your choice.

i’m glad you came over today!! what do you think? ready to host your own Mason Jar Meal picnic — but perhaps in your BACKyard?!!

 

 


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