The Co-Op: A Very Washi Affair
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The Co-Op: A Very Washi Affair

We’ve said it before, and we’ll say it again: The only thing better than DIY is DIY together. Over the last three months, our Co-Op hostesses have proven this to be true over and over again. This month was no exception.

Just in case you missed the Co-Op buzz, here’s how it works: Each month we send 11 Brit Kits to each of our fabulous Co-Op members. Then they host 10 of their friends for a fun evening of DIY, snacks, and the occasional glass of wine :) Sound like something right up your alley? We’re accepting applications for new Co-Op members here.

This month’s party was themed after one of our favorite materials at Brit HQ—washi tape. We equipped party guests with supplies to create their own washi tiles, washi straws, washi cupcake toppers, and washi cake bunting. Want create your own washi tape party? Pick up our Washi Party Kit in the Shop. You can also join in on the Brit Kit fun by signing up for a monthly Brit Kit subscription.

This time around we also  issued a special challenge to our hostesses. We asked each Co-Op member to whip up one of their favorite dishes for their party, and share the photos with us. Then we chose our two favorite recipes to share with you.

Brittanie McGee created her own recipe for Cornbread Quiche. She first got the idea after looking at “tons and tons of different versions on Pinterest; then she turned it into her own simple recipe.” Amazing, right? Who doesn’t love cornbread, especially when it comes in mini form. Here’s Brittanie’s recipe.

Ingredients:

– Any cornbread mix of your choice (8 oz)

– 6 eggs

– milk

– butter

– shredded cheddar cheese

– diced jalapenos

– diced onions

– bacon or sausage crumbles

Instructions:

1. Preheat oven to 350 degrees F.

2. Lightly grease your muffin pan.

3. While oven is preheating, make your cornbread mix and egg mixture.

4. Make the eggs just like making scrambled eggs. Whip all 6 eggs together, add in milk with 1/2 tablespoon of butter and a pinch of salt and pepper.

5. Once muffin pan is greased, start scooping your cornbread mixture into each cup. Place about a tablespoon and a half. Don’t fill up more than a thirds way.

6. Then slowly pour your egg mixture evenly into each cup. You can create a variety of quiches. Brittanie put cheese in all 12, then 4 with cheese, peppers and onions. Another 4 with cheese, bacon and sausage. Then the last 4 with just cheese.

7. Bake for 20 minutes or until egg is cooked. Then turn off the oven and let it sit for another 5 minutes.

Our second winner was Missy White. Missy made her mother’s recipe for Fresh Strawberry Cream Cheese Pies. These look like the perfect summer time sweet. It also looks like Missy had a little helper along the way :)

Ingredients:

– 12 (2 packs) of Keebler mini tart crust

– 4 pints of fresh strawberries

– Marie’s Strawberry pie filling (found in the produce section)

– 1 cup powdered sugar

– 2 teaspoons vanilla

–  16 oz of Cool Whip or Homemade whipped cream

– 16 oz  tub of Philadelphia Whipped Cream Cheese (make sure its pre-whipped cream cheese)

Instructions:

1. Combine in a mixer Cool Whip, powder sugar, vanilla and cream cheese until combined, (don’t over mix it) then pour mixture into your pie crust until its filled.

2. Slice strawberries in half for better presentation but you can slice them if you want and create a mound on top of the pie filling.

3. Cover the pie(s) with Marie’s Strawberry pie filling and place pies in the refrigerator to set a minimum of 1 hour.

Thanks again Missy and Brittanie for sharing their recipes.

We also want to thank to all of our Brit Co-Op members for creativity, and amazing hosting skills. We can’t wait for August. To see more great pics from this month’s parties, check out our Pinterest board!