The craft this week is God's Eye - there is a simpler method and a more advanced method to make this!
OJOS DE DIOS
Ojo de Dios, or God’s Eyes, are commonly made by the Huichole Indians of Mexico, but are also found in Africa and in the East. Originally, they symbolized the loving eye of a god and they were often made for each year of a child’s life up to age five. Today, Ojo de Dios remind us of God’s watchful love, and are enjoyed for their use of color and texture. They are also easy and cheap to make. This is a great chance to use up scrap yarn.
You can choose from a wide range of materials for this project and make them as simple or as complex as you wish. Tiny versions, suitable to hang on a Christmas tree, are readily made with toothpicks and embroidery floss. Craft sticks, or popsicle sticks, and medium weight yarn make a good child’s project.
Sticks from a willow, birch or other shade tree will create a less geometric shape, and take more experience, as the knolls of the branches must be covered neatly, and require skill in applying the right tension to the yarn. The lack of uniformity is appealing, however, as every Ojo de Dios is slightly different from the rest.
When you have learned how to make Ojo de Dios, consider adding feathers, beads, buttons, acorns, seeds, bells, sequins, or other creative embellishments.
Total: 2 hr 40 min (includes cooling, freezing and standing times)
Prep: 5 min
Inactive: 2 hr 25 min
Cook: 10 min
Yield: 12 servings
Ingredients: 32 chocolate sandwich cookies, 2 tablespoons melted butter, Two 7-ounce containers marshmallow creme, 2/3 cup half-and-half, 2 tablespoons creme de menthe liqueur, or more to taste, 2 tablespoons creme de cacao liqueur, 1 to 2 drops green food coloring, optional, 1 cup heavy cream
1. Throw the cookies and melted butter into a food processor and pulverize. (Or, if you have some aggression or energy to expend, you can crush them in a large resealable plastic bag using a rolling pin!) Set a small handful of crumbs aside to sprinkle over the finished pie. Pour the rest into a pie pan and press into the bottom and up the sides of the pan. Set aside.
2. Heat the marshmallow and half-and-half in a saucepan over low heat, stirring constantly. As soon as it's all melted and combined, place the saucepan in a bowl of ice to cool down quickly. (Stirring occasionally will hasten this process.) Once cool, add the creme de menthe and creme de cacao. Taste and add more creme de menthe if needed. Add the green food coloring if using.
3. In a mixing bowl, beat the cream until stiff. Pour the cold marshmallow mixture into the whipped cream and fold together gently. Pour the filling into the chocolate crust. Sprinkle over the reserved cookie crumbs.
4. Freeze until very firm, about 2 hours. Remove from the freezer 10 minutes or so before you want to slice and serve.
We hope you are having a great week and enjoy making this fun craft and yummy recipe!