girl. Inspired.

travel, food, design

How to Cut a Mango

by Leave a Comment

Mangos are a sweet, tropical super fruit packed with over 20 different vitamins and minerals. But if you’ve ever sliced into one, you may have run into trouble. Learning how to cut a mango makes the task a cinch.

knife cutting a mango on wooden cutting board with mangos in the background with text overlay

The key to understanding how to dice a mango is in understanding the shape and placement of the seed inside the fruit. The seed is flat and large, running the length of the mango. It’s in the center and if you try to cut all the way through the center of the mango, you will hit the pit and be quite frustrated.

close up of mango pit with whole and cut mangos on wooden cutting board

Watch this Video Showing How to Cut a Mango

Time needed: 5 minutes.

HOW TO DICE A MANGO

  1. Think about the way the mango seed is shaped; it runs through the center of the mango from top to bottom and is flat but wide.

    mango pit lying next to whole mango on a wooden cutting board

  2. Place the mango with the stem (wider portion of the fruit) down on the cutting board.

    Slice down the length of the mango, just to the outside of the center so that your knife slices parallel to the long flat seed. knife cutting a mango on wooden cutting board with mangos in the background

  3. Repeat on the other side of the center so that you have two side chunks and one flat pit piece.

    two open halves of a mango, mango seed, and two whole mangos on wooden cutting board

  4. Cup one mango half skin side down in your palm. Carefully slice lengthwise scores into the flesh, up to the skin, but not going through the skin.

    knife, cutting board and lengthwise slice pattern in mango half

  5. Slice crosswise to make a grid pattern, again being careful not to slice through the skin.

    knife, wooden cutting board, and cube pattern cut into mango flesh

  6. Press the skin from the back to invert the mango half, “popping” the fruit from the skin.

    half of a mango inverted so that chunks are popped outward

  7. Slice the fruit from the skin or scoop off of the skin with a spoon.

    knife cutting chunks of mango off skin

  8. Repeat for the other half of the mango. You can also slice around the two outer edges of the mango pit if there is flesh there.

Mangos are delicious to eat alone and they also pair well with a wide variety of fruits and vegetables. This mango avocado salsa is one of our absolute favorites! They are also yummy in smoothies or fruit salad. Their firm texture will hold up and they keep their fresh color even after they have been sliced.

If you’d like slices instead of a diced mango, simply follow the same steps as above but skip over the step where you cut cross sections into the mango flesh. This is so much easier than peeling the mango and trying to cut slices. The mango flesh is slippery and squishy so it’s easiest to do the cutting while it’s still in its skin.

The Best Creamy Dill Dip Recipe

by 1 Comment

If there’s a gathering in our family, there is bound to be an abundance of food.  Between my mom, my sister, and I, there is always too much, but we don’t mind because it’s all sooo good.  Easy veggies and this very dill dip recipe are usually on the menu no matter the occasion.  Dill dip for vegetables is always a winner, but I like to use this one as a dip for potato chips and fresh bread, too! 

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board with grey linen

As you start to plan get togethers over the summer, consider this dip for your menu!  It’s creamy, a bit tangy, and has such great flavor from the dill and seasonings. The sour cream and mayo based dip is easy to whip up.

Dill Dip Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 Tbsp dried dill or 2 Tbsp fresh dill, finely chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon dried parsley
  • black pepper to taste
  • 1 Tbsp apple cider vinegar

How to Make this Dill Dip Recipe

Step 1: Combine all ingredients in a mixing bowl.

glass bowl with dip ingredients ready to be mixed

Step 2: Whisk together to combine completely.

glass bowl of dill dip with wire whisk and sprig of fresh dill

Step 3: Cover and refrigerate for several hours to allow flavors to blend.

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board

Dill dip should be stored in the refrigerator and will keep for 1-2 weeks. You can substitute Greek yogurt for the mayo or sour cream in the recipe to make it a bit healthier. It may change the consistency and the flavor a bit, but it is still delicious with veggies, chips, and breads!

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board

Dill Dip Recipe

A fresh, tangy dip for veggies, chips, and breads!
Print Pin Rate
Course: Condiments
Keyword: dill, dip, sour cream
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Calories: 44kcal

Ingredients

  • 1/2 C. mayonnaise
  • 1/2 C. sour cream
  • 1 Tbsp dried dill
  • 1/2 tsp onion powder
  • 1/2 tsp ground celery seed or celery salt
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic salt
  • black pepper to taste
  • 1 Tbsp apple cider vinegar optional

Instructions

  • Combine all ingredients in a bowl and stir well.
  • Let sit for several hours before serving to allow the flavors to blend.
  • Serve with raw vegetables like carrots, celery, broccoli, cauliflower, bell peppers, radishes.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 44kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Strawberry Rhubarb Crisp

by Leave a Comment

The rhubarb in my garden bed is out of control huge and we have been baking all the rhubarb treats including this sweet and tangy Strawberry Rhubarb Crisp. This crisp is so delicious warm out of the oven with its oat and brown sugar streusel topping and piled with a big scoop of vanilla bean ice cream. This is one of our very favorite and EASY strawberry rhubarb recipes.

Baked Strawberry Rhubarb Crisp in glass dish with fresh strawberries and rhubarb and red and white linen

A crisp is a fun dessert to make because it is so simple to put together and you can really make a crisp with whatever fruit is in season. There is no combination quite as perfect as strawberries and rhubarb and bringing them together in this crisp recipe is a match made in heaven. We also like to bake up a few Strawberry Rhubarb pies during these early summer months. Yummmmmy!

Serving of strawberry rhubarb crisp with a scoop of vanilla ice cream on top on glass serving dish

A crisp is essentially a sweetened and thickened fruit base cooked with a brown sugar topping. This particular strawberry rhubarb crisp recipe has an oat topping, which is especially complimentary to the filling.

Closeup of spoonful of strawberries and oat crisp topping

It is important to thicken the fruit filling of a crisp and strawberries, in particular, tend to have quite a bit of water in them. We use corn starch in this recipe to thicken up the fruit and it works perfectly.

Sugar is another important ingredient because although the strawberries (especially while they’re in season!) are nice and sweet, rhubarb is extra tangy and needs the added sugar to balance the flavors evenly.

Strawberry Rhubarb Crisp Ingredients

Fruit Filling:

  • 2 cups fresh strawberries, stems removed and cut into bite size pieces
  • 2 cups fresh rhubarb, cut into pieces
  • 1 cup granulated sugar
  • 1/4 cup lemon or orange juice
  • 2 tablespoons cornstarch

Crisp Topping:

  • 2/3 cup rolled oats
  • 2/3 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup salted butter, cut into cubes and cold

How to Make the Strawberry Rhubarb Crisp

Step 1: Prepare the fruit. Wash and cut fruit into bite size pieces. Remove stems from strawberries. If rhubarb has a thick outer layer on the stalk, you can peel the outer layer of the stalk off and chop the flesh within. Most rhubarb is fine to use as is and it’s not necessary to peel the outer skin.

Step 2: Place the fruit in a 9×13 baking dish and sprinkle the granulated sugar over the top. Stir. I like to use my go to baking dish, but you can use a square pan, a cast iron skillet, or really any type of casserole dish. Your fruit should cover the full bottom of the dish. A smaller baking dish will result in a thicker layer of fruit, which is just fine!

Step 3: Combine the cornstarch with the lemon or orange juice. Stir until the cornstarch is fully dissolved in the juice. You can even use water if you don’t have juice available. Lemon juice gives the strawberry rhubarb crisp a bit of extra zing and is nice in bringing out the tanginess of the rhubarb. Orange juice will blend the flavors without the extra tang and is a nice compliment to the strawberries.

Step 4: Pour the cornstarch/juice mixture over the sugared fruit and stir to combine.

photo collage of strawberries and rhubarb in 9x13 glass dish, with sugar added, a cornstarch/juice mixture in a glass bowl, and the strawberry rhubarb mixture ready for the next step

Step 5: Combine the oats, brown sugar, flour, and vanilla in a small bowl and stir to combine.

Step 6: Cut the butter into small cubes. It is important to keep the butter nice and cold as you cut it into the rest of the crisp mixture.

photo collage with bowls of brown sugar, flour, oats, and butter and step by step mixing ingredients to make the strawberry rhubarb crisp

Step 7: Use two forks or a pastry blender to cut in butter to the oat mixture. Work the butter into small bead size pieces evenly mixed throughout the crisp topping. These cold beads of butter cook up in the mixture to make the streusel topping. A pastry blender makes quick work of this step, but if you don’t have one, you can simply smash the butter and mix it in using two forks.

side by side photo of oatmeal crisp mixture being mixed with forks vs. a pastry blender

Step 8: Sprinkle the prepared topping over the fruit mixture in the baking dish.

Step 9: Bake the crisp in a 350 degree oven for approximately 45 minutes or until the fruit is bubbling and the topping is golden brown.

Baked Strawberry Rhubarb Crisp in glass dish with fresh strawberries and rhubarb and red and white linen

Allow the crisp to cool a bit before serving, but it is especially delicious served warm with vanilla ice cream or fresh whipped cream.

Spoon scooping the Strawberry Rhubarb Crisp from glass dish with fresh strawberries and rhubarb and red and white linen

More Strawberry Recipes

You might also enjoy these strawberry recipes!

Strawberry Shortcake Recipe from Scratch

Strawberry Sangria

Easy Strawberry Rhubarb Pie

strawberry dream frosting

Freezing Strawberries and Rhubarb

If you have an abundance of strawberries and rhubarb, you can freeze them for up to several months, giving you the option of having this delicious crisp or a pie in off season months. Wash and cut the fruit and freeze it in a Ziploc bag until you’re ready to use it.

Preparing Crisp Ahead of Time

It is also possible to prepare the crisp filling and freeze ahead of time. Mix the fruit with the sugar and cornstarch mixture. Freeze in a baggy. When you’re ready to bake your crisp, dump the filling mixture into your baking dish, allow it to defrost fully, add the topping and bake according to the instructions.

Strawberry Rhubarb Crisp Recipe

Spoon scooping the Strawberry Rhubarb Crisp from glass dish with fresh strawberries and rhubarb and red and white linen

Strawberry Rhubarb Crisp

A sweet and tangy fruit filling with a buttery brown sugar and oat crisp topping.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8
Calories: 360kcal

Ingredients

Fruit Filling

  • 2 cups strawberries, cut
  • 2 cups rhubarb, cut
  • 1 cup granulated sugar
  • 1/4 cup orange or lemon juice
  • 2 tbsp cornstarch

Crisp Topping

  • 2/3 cup all-purpose flour
  • 2/3 cup rolled oats
  • 2/3 cup light brown sugar, packed
  • 1/2 cup salted butter, cold and cut into pieces
  • 1/2 teaspoon vanilla extract

Instructions

  • Wash and destem fruit. Cut into bite size pieces.
  • Place fruit in 9 x 13 baking dish.
  • Sprinkle with granulated sugar.
  • Combine cornstarch and juice and stir to dissolve. Pour over fruit mixture and stir to combine.
  • In a separate bowl, stir together oats, flour, and brown sugar.
  • Stir in vanilla extract.
  • Cut in pieces of butter using a pastry blender until topping is mixed into pea-sized pieces.
  • Sprinkle topping evenly over fruit mixture.
  • Bake at 350 degrees for 45 minutes or until fruit is bubbling and topping is evenly golden brown.
  • Serve with vanilla ice cream or whipped topping.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 360kcal | Carbohydrates: 62g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 211mg | Fiber: 2g | Sugar: 45g | Vitamin A: 386IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 1mg

The Best Chocolate Cream Pie

by 2 Comments

This chocolate cream pie is rich and decadent and silky smooth. It is our family favorite when we need a good chocolate fix. The filling is made from scratch with both bittersweet and semi-sweet chocolate. Layered over a thick Oreo cookie crust and topped with fresh whipped cream, you’re going to love this indulgent chocolate cream pie recipe!

slice of chocolate cream pie on serving spatula above pie in white pie plate

Everyone loves a classic chocolate cream pie, but you can also make this delicious dessert in party-size portions – find the instructions for making this pie in mini mason jars here.

Making the Oreo Cookie Crust

Let’s get started making the Oreo cookie crust for the pie. It is easiest to crush the cookies into a fine crumb by placing them in the food processor and pulsing until they are a fine and even size. Once the cookies are in fine crumbs, pour in the melted butter evenly while processing and then press the crust mixture into a pie plate.

If you do not have a food processor, the Oreos can be ground up in the blender, but you will have to work in smaller batches and stir frequently. You can also place the cookies in a large Ziploc bag and use a rolling pin to crush them. This will take some extra work and may not result in the finest or most even crumb.

four step photo collage showing Oreos in food processor , blending, adding butter, and pressing into white pie plate with blue towel in background

Making the Chocolate Cream Pie Filling

While the crust is baking, begin mixing up the pie filling. In a medium saucepan, whisk together the sugar, salt, and cornstarch. In a separate bowl, mix egg yolks and milk. Pour milk mixture into sugar mixture, whisking until smooth.

Heat over medium on the stovetop until mixture comes to a boil. You will want to whisk constantly to keep the mixture from sticking to the bottom of the pan. Once the mixture boils, turn the heat down to a simmer and continue stirring until the mixture thickens. This usually takes another 2-3 minutes.

photo collage with cooking pan, whisk, blue and white towel, eggs, milk, and sugar mixture

Remove the thickened filling mixture from the heat. Add in the remaining ingredients and stir until chocolate melts and the pie filling is smooth and consistent. Yum!

photo collage of chocolate chopped on cutting board, mixing chocolate and vanilla into saucepan of pie filling with a whisk, and the pie filling in pan

Now it’s time to pour that delicious chocolate filling into your baked cookie crust. Pour it in, and smooth it evenly in the pan. MMMMM. Go ahead and lick the spoon.

chocolate cream pie filling pouring from saucepan into white pie plate

Now you will need to chill the pie for several hours for the filling to set up. Cover with a sheet of plastic wrap, pressing it down over the filling to prevent a film from forming on the top of the pie filling. Place in the refrigerator for at least 3-4 hours.

Preparing the Whipped Cream Topping

whisk and whipped cream in glass bowl with blue and white linen and bowl of powdered sugar alongside it

Just before serving, you can prepare the whipped cream topping. Whisk two cups of heavy whipping cream until it starts to form soft peaks. Add in 2 tablespoons of powdered sugar and whisk a bit more. Using the whisk attachment on a standing mixer is the easiest way to whip up your whipped cream, but you can do it by hand and burn off a couple extra calories before you dig in to this pie!

whipped cream piled on top of chocolate cream pie in white pie plate
bowl of whipped cream next to pie plate with pie and whipped cream spread across top

Mound the whipped cream on top of the pie and spread lightly out to the sides. Use a peeler to create chocolate curls for the top of the pie. Chocolate sprinkles or crushed Oreos would be perfect decorative toppings as well.

overhead of chocolate cream pie with chocolate bars set on wrapper and peeler

Dig in! This chocolate cream pie will not disappoint. It is so rich and delicious, the perfect combination of cookie crust, silky chocolate filling, and light creamy whipped topping.

closeup of chocolate pie and whipped cream layers inside white pie plate
slice of chocolate cream pie on stack of white plates with one bite removed

Other Chocolate Desserts for Your Chocolate Craving

Chocolate Kahlua Cake Recipe

Peanut Butter Chocolate Layer Cake

The Very Best Double Chocolate Cake

Chocolate Raspberry Crepes

slice of chocolate cream pie on serving spatula above pie in white pie plate

Chocolate Cream Pie

Print Pin Rate
Course: Dessert
Keyword: chocolate cream pie
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 10
Calories: 687kcal

Ingredients

Oreo Cookie Crust

  • 10.5 oz. Oreo cookies about 2 sleeves or rows of cookies
  • 1/2 C. butter melted

Filling

  • 3/4 C. granulated sugar
  • 1/4 C. cornstarch
  • 1/4 tsp. salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 oz. semi-sweet chocolate chips
  • 2 oz. Baker's unsweetened chocolate squares
  • 2 Tbsp butter
  • 2 Tsp vanilla extract

Topping

  • 2 cups heavy whipping cream
  • 2 Tbs. powdered sugar
  • chocolate sprinkles or chocolate curls optional

Instructions

  • This recipe yields one 9-inch pie. It can easily be doubled to make two pies.
  • Place Oreo cookies into a food processor and pulse until ground.
  • Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.
  • Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.
  • Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).
  • For the filling:
  • Stir together sugar, salt, and cornstarch in a medium size heavy pan.
  • Whisk egg yolks into milk.
  • Add milk mixture to sugar mixture and heat over medium – medium/high heat.
  • Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
  • Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).
  • Remove from heat.
  • Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
  • Stir until melted and smooth.
  • Transfer filling into the pie plate over the baked crust.
  • Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.
  • Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).
  • Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.
  • Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.
  • Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 687kcal | Carbohydrates: 60g | Protein: 8g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 183mg | Sodium: 346mg | Potassium: 332mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1296IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 5mg

Strawberry Sangria

by Leave a Comment

Socializing outdoors calls for a huge batch of Strawberry Sangria. Perfect for sipping in the summer sunshine, this white sangria recipe bursts with the refreshing combination of strawberries, raspberries, and lemonade. A Sauvignon Blanc base marries perfectly with these summer fruit flavors. You’ll make a huge pitcher of perfect chilled sangria to share! Serve this sangria and some classic rum mojitos at your next barbecue.

strawberry sangria in large glass drink dispenser on pedestal stand, lemon wedges and fresh berries in wine glasses on table and American flag in the background

What is Sangria?

Sangria is an alcoholic beverage originating in Spain. It contains wine mixed with any combination of fruits, juices, other liquors, sweeteners, and/or sparkling water. Sangria will vary in color depending on the type of wine used and also the added ingredients. This Strawberry Sangria recipe is a light pink color which comes from its white wine base and pink lemonade, strawberry, and raspberry additions.

Making the Strawberry Sangria

This strawberry sangria recipe starts with a bottle of Sauvignon Blanc and frozen pink lemonade concentrate. The pink lemonade gives the sangria that gorgeous pink color.

I like to add simple syrup to the drink base also for a sweet sangria. It is so easy to make your own simple syrup and it sweetens up the drink so much easier than trying to stir in raw sugar.

measuring cup with raspberries and lemon wedges, bottle of white wine in background

Once you have mixed the wine and other liquids, it’s time to add the fruit. Strawberries and raspberries are especially nice for making a white sangria. They can meddle in the wine for quite a while and their flavor really shines through. Lemon slices are also gorgeous for garnishing the glass. They can be added to the drink container for a little while, but will add bitterness to the sangria if left for too long.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

If you are gathering with a group and the strawberry sangria will be consumed fairly quickly, go ahead and load up the pitcher or beverage container with ice just before serving. Otherwise, I’d recommend keeping it out of the sun and filling your wine glasses with ice at serving time.

peach sangria in a carafe and wine glasses with blueberries on a toothpick and a peach slice for garnish

You might also enjoy this Summer Peach Sangria.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

Strawberry Sangria

Entertain a group with this refreshing Strawberry White Sangria recipe. Fresh berries and lemonade come together with a chilled white wine for a delicious summer sangria.
Print Pin Rate
Course: Drinks
Keyword: lemonade, sangria, strawberry shortcake, white sangria
Prep Time: 10 minutes
Servings: 12
Calories: 198kcal

Ingredients

  • 1.5 liter sauvignon blanc
  • 1 liter club soda
  • 6 ounces frozen pink lemonade concentrate (1/2 can)
  • 1/2 cup simple syrup
  • 1 lemon washed and sliced for garnish
  • 2 cups fresh strawberries sliced
  • 1 pint fresh raspberries gently rinsed

Instructions

  • Whisk together frozen lemonade concentrate and simple syrup.
  • Gently stir wine with lemonade and sugar mixture.
  • Mix liquids in a large beverage container with fruits. Allow to muddle for 10-15 minutes.
  • Just before serving, add club soda and ice to beverage container and stir gently.
  • Enjoy this adult beverage responsibly.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 128mg | Fiber: 3g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

Antique Milk Can Side Table

by 30 Comments

 This nifty milk can side table came together just in time to hold a nice little iced tea out on the deck.  A fast DIY project that can be made with any size top and uses a pre-cut wooden round available at your local hardware store.  Stain or paint the tabletop to customize this side table for a perfect farmhouse table decor piece.  I even drilled a hole in the center and filled the milk can with gravel so that I can use the side table as an umbrella stand.

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows

I walked out to the garden a couple weeks ago and was completely overwhelmed by the amount of weeding that was needed before I could even begin planting my summer vegetables.  Just didn’t have it in me this year.  I’ve decided to see how a deck garden might fair.  

Last week, I focused on turning our small deck space into a friendlier place for the family to spend time.  We don’t have much by way of furniture on the deck and we’re sorely lacking in the shade department.  After planting up some pots (more on that later this week), and moving a garden bench onto the deck, I built a handy little side table using an antique milk can and a wooden round from Home Depot.

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows, potted flowers on deck

This project was fast and makes the perfect side table alongside the bench.  Even better, I drilled a hole in the center so that a patio umbrella can be rigged up for extra shade.

How To Make a Milk Can Side Table

wooden round and antique milk can sitting on outdoor deck

Construction is simple:  Use a hole saw drill bit the size of your umbrella pole to drill a hole in the center of the table top.

drill on unfinished wooden round with hole drilled out in center

Stain the wood – I used Minwax Red Mohogany stain (would have used Wood Conditioner, too, but I ran out and was too impatient to go get some).  Seal the wood with a polyurethane (I used a gloss spray for quick results; I’m planning to put a coat of regular paint-on polyurethane when I have time – it will give a smoother, more weather-resistant finish).

stained and sealed round wooden side table top with hole drilled in center

Remove the lid from the antique milk can.  Don’t have a milk can?  Check your local antique shops.  I have a few I’ve picked up for around $15.  Love them!  Insert the umbrella into the hole in the tabletop and down into the  milk can.  Fill with sand or rocks.  Put a bead of liquid nails around the perimeter of the lid and press the tabletop down to adhere it in place.  That’s it!  New side table at your service!

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows, potted flowers on deck, and black and white umbrella in milk can side table center

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows, potted flowers on deck

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Search by Category