DIY Container Herb Garden & Homemade Strawberry Cupcakes!

Hi, everyone!

Guess WHAT? A brand new season of You’re Home with Jillstarts tomorrow on QVC Plus, which is QVC’s brand-new channel available to DIRECTV customers and a handful of folks through smaller, select cable providers. But…EVERYONE can watch on QVC.com via our live stream. Go to QVC.com, Watch Live TV, then click on the QVC Plus tab. And, we’ll always have past episodes available on the You’re Home with Jill page if you can’t catch it and want to watch later.

We’ve got a whole hour together and I’ll walk you through every step of our DIY project and recipe…and we’re not just doing one of each in each show. We’ve got SEVERAL! Think of it as the YHJ that we’ve always dreamed of. We have all the time in the world and I have so many ideas to share with you! I can’t wait to hear what you think…PLEASE let me know, okay?

So onto tomorrow’s show! Here’s one of the DIY projects I’m doing…a DIY Container Herb Garden!

Isn’t that an interesting way to grow your favorite herbs? I saw something like it at the Philadelphia Flower Show and knew I could make it even better.

Here’s what you need—a some wood, hammer, nails, screws—you get it!

Plant your favorite herbs into the mason jars—I used oregano, rosemary, thyme, sage, and basil.

Assemble the stand by hammering the two post-like pieces onto the wooden beams that will hold your mason jars.

Slip the clamps around the jars (to size them), then drill them onto the board.

Just make sure you have enough space on each row for the jars—plus room to water.

Fit the jars into the clamps.

Voila! If you like, label your plants by simply writing the herb-name on popsicle sticks.

There are so many great placement possibilities for your garden. Imagine this on a sunny porch, the side of a shed or garage, or along a decorative landscaping wall. If your kitchen or dining room gets plenty of natural light, you could even display it there so have direct access to your favorite fresh herbs.

Now, I promised you a recipe earlier and I really like to keep my promises! Here’s one of the recipes we’re making tomorrow…Strawberry Cupcakes. MMMMM.

Strawberry Cupcakes

Ingredients:
Cake:

• 1 box white cake mix
• 3 Tbsp flour
• 1 (3-oz) box of strawberry Jell-O
• 5 oz frozen strawberries, thawed
• 1/3 cup vegetable oil
• 4 eggs
• 1/2 cup cold water

Strawberry Syrup:

• 2 cups sliced & hulled fresh strawberries
• 1/2 cup granulated sugar
• 1/2 cup water

Strawberry Buttercream Frosting:

• 1 cup unsalted butter
• 3–4 cups confectioners' sugar, sifted
• 4 Tbsp Strawberry Syrup (recipe below), chilled
• 1–3 Tbsp milk
• Pinch of salt (optional)

Directions:

1. To prepare the cake, preheat the oven to the recommended temperature on the cake box. Combine the cake mix, flour, and Jell-O in a large mixing bowl. Using a hand mixer, mix on medium speed while adding the oil, eggs, and strawberries.
2. Mix well and pour into 12-cup muffin pan lined with cupcake liners. Bake the cake according to the package directions. Cool completely before frosting.
3. To prepare the strawberry syrup, combine the strawberries, water, and sugar in a saucepan and bring to a boil. Simmer for 5–10 minutes.
4. Remove the syrup from the heat and pour it into blender. Blend until smooth.
5. To prepare the frosting, cream the butter and the confectioners' sugar together. Add the strawberry syrup, one Tbsp at a time, and the salt (if desired) and beat on high for 30 seconds, until fluffy. If it's too thick, add the milk, one Tbsp at a time, until it's the desired consistency.

This recipe is prepared with the Ninja Pulse 40-oz Blender and Food Processor (K39995).

I’ll see you tomorrow at 7pm ET—I can hardly WAIT! Don’t forget we’re on QVC Plus—check your channel line-up to see if you get the channel. Otherwise, tune in online! Remember, go to QVC.com, Watch Live TV, then click on the QVC Plus tab.

From my home to yours,
—Jill