Sunday, 17 November 2013

Raspberry Lemonade Crumb Muffins

Recipe Courtesy of Iowa Girl Eats

- 1/4 cup butter, room temperature
- 1/4 cup unsweetened applesauce
- 1 cup sugar
- 2 eggs
- 1/3 cup milk
- 1 tbsp. lemon zest (about 2 lemons)
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups frozen raspberries

For the crumb topping:
- 1/4 cup flour
- 2 tbsp. butter, melted
- 2 tbsp. brown sugar
- pinch of salt

1. Preheat oven to 350F then line a muffin tin with liners and set aside.  Combine butter, unsweetened applesauce and sugar in a large mixing bowl then beat for 1 minute (mixture will look curdled).  Add eggs then beat to combine.  Add milk, lemon zest, lemon juice, and vanilla then beat to combine.
2. In a separate bowl combine flour, baking powder and salt.  Add to wet ingredients in three batches, mixing until just combined before adding the next batch.  Add frozen raspberries then gently fold into batter.
3. Fill prepared muffin tin cups 3/4 of the way full with batter.  In a separate bowl mix crumb topping ingredients together with a fork until crumbly.  Sprinkle on top of muffins then bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.  Cool in muffin tin completely.


Monday, 30 September 2013

Flower Art

I got this idea on pinterest courtesy of It's Doable.

You'll need:
- canvas
- acrylic paint
- scrapbook paper (I used a thicker cardstock paper)
- hot glue gun

1. Paint your canvas (I painted two coats).
2. Cut out scrapbook paper into leaf shapes.  I found a leaf template on google, and traced it onto the paper.  You can use a combination of small and large leaves.
3. Arrange the leafs onto the canvas with a circle in the middle.
4. Once arranged hot glue all the leaves down.

Now your finished and you can admire your work.

Sunday, 29 September 2013

Salted Caramel Buttercream

Courtesy of "The Cupcakes Diaries"

- 16 tbsp. (1 cup) unsalted butter, at room temperature
- 4 cups icing sugar
- 1 tsp. milk
- 1 tsp. salt
- 1/2 cup caramel sauce (I used the ice cream topping you can buy in stores)

1. Mix all the ingredients together with a handheld mixer, and mix on high speed until light and airy.  Frost cupcakes and enjoy!

Sunday, 22 September 2013

Crochet Icord Scarf

I found this idea on pinterest and it uses one of my fave yarns, Ruffle Yarn.  Here is the link;

Here is my completed scarf, worn in two different ways:


Leaf Painting

I got this idea on pinterest from the following link;

Step 1: Paint canvas, you'll probably need to do two coats.

Step 2:  Pick a leaf.  It will need to be flattened for this to work out best.

Step 3: Spray paint on top of the leaf and canvas.

And TA DA!

I didn't have much luck with  my second painting because the leaves weren't flat.  So I decided to spray paint the whole canvas gold, and then I stenciled on the union jack.

Have Fun!

Saturday, 14 September 2013

Crayon Art

I got this idea from Pinterest, here is the blog I drew inspiration from; seriously im thrifty.

- crayons (I used 23)
- canvas (I bought an 8x10 from the dollar store)
- glue gun
- blow dryer
- black cardstock (if you wish to add a silhouette)

Step 1:
Pick crayons and order them.

Step 2:
Glue crayons onto canvas.

Step 3:
Blow dry the crayons (this is the longest part).

Step 4:
If you wish to add a silhouette, you can cut it out on black cardstock.  I found mine online, and traced it onto the cardstock.
Glue it onto the canvas with your hot glue gun.

 And TA DA....this is my first attempt.

And now for the final piece, my second attempt.


Thursday, 5 September 2013

Cookies 'n Cream Cookies

Recipe courtesy of Erica's Sweet Tooth

- 1/2 cup butter, at room temperature
- 6 tbsp. sugar
- 6 tbsp. brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/4 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 Oreo's, broken up into small pieces

1. Preheat oven to 350F.
2. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy.
3. Add egg and vanilla and beat until well mixed.
4. In a medium bowl, whisk together flour, baking soda, and salt.
5. With the mixer on low, slowly add the dry ingredients into the wet until just combined.
6. Gently fold in Oreo pieces.
7. With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2" apart.
8. Bake for 8-10 minutes, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.


Monday, 2 September 2013

Chocolate, Caramel & Oatmeal Bars

Recipe courtesy of Kraft Canada "What's Cooking"

- 24 Kraft caramels
- 1/2 cup canned evaporated milk
- 1 cup flour
- 1 cup quick-cooking oats
- 3/4 brown sugar
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup cold butter, cut up
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans

1. Heat oven to 350F.
2. Line 9 inch square pan with foil, with end of foil extending over sides; spray with cooking spray.  Cook caramels and milk in saucepan on low heat 2 to 3 min. or until caramels are completely melted and sauce is well blended, stirring frequently.  Remove from heat.
3. Mix flour, oats, sugar, baking soda and salt in large bowl.  Cut in butter with pastry blender or 2 knives until crumbly; press half onto bottom of prepared pan.  Bake 10 min.; top with chocolate chips and nuts.  Drizzle with caramel sauce; sprinkle with remaining crumb mixture.
4. Bake 20 to 25 min. or until golden brown.  Cool completely.  Use foil handles to lift dessert from pan before cutting into bars.


Saturday, 10 August 2013

Crescent Veggie Pizza

Recipe Courtesy of Pillsbury

- 2 cans Pillsbury crescent dinner rolls
- 3/4 cup cottage cheese
- 4 oz., cream cheese, softened
- 1 tsp. dried dill weed
- 1/8 tsp. garlic powder
- fresh small broccoli, cucumber and carrot pieces

1. Heat oven to 375F.
2. Unroll both cans of dough into 4 long rectangles.  Place crosswise in ungreased 15x10x1 inch pan; press over bottom and up sides to form crust.  Firmly press perforations to seal. 
3. Bake 13 to 17 minutes or until golden brown.  Cool completely, about 30 minutes.
4. In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth.  Spread over cooled crust.  Cover; refrigerate 1 to 2 hours.
5. To serve, cut into 10 rows by 6 rows.  Garnish with vegetables.


Sunday, 28 July 2013

Butter Tarts


Recipe Courtesy of Thibeault's Table
- 2 cups flour
- 3/4 tsp. salt
- 1/3 cup butter
- 1/3 cup lard (or shortening)
- 5 to 6 tbsp. of ice water, or more as needed

- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1 egg
- 4 tbsp. butter, softened
- 2 tsp. vanilla
- 1 tsp. vinegar
- pinch of salt

For Pastry:
1. Mix flour with salt, and cut in butter and lard.
2. Put flour mixture in bowl and add water mixing with a fork until pastry comes together.  Tip out onto a floured surface.  Quickly pat out and fold, a few times.  Form a ball and cut in two pieces.  Form each into a round flat disc and refrigerate for 1 hour.

For Filling:
1. In bowl, whisk together brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended; set aside.

On lightly floured surface, roll out pastry to 3mm thickness.  Using a round cookie cutter, cut out circles, rerolling scraps if necessary.

Fit into muffin cups.

Spoon in filling until three-quarters full.  If using raisins or nuts sprinkle in the bottom of shells.

Bake at 450F until filling is puffed and bubbly and pastry is golden, about 12 minutes.  Let stand on rack for 1 minute.  Run metal spatula around tarts to loosen; carefully slide spatula under tarts and transfer to rack to let cool.


Saturday, 27 July 2013

"Keep Calm" Cross Stitch

Hello All,
Here is my latest cross stitch creation.  I made it for myself to put in my craft area.  I found the pattern on Etsy from the "andwabisabi" shop.  They have a ton of cute simple patterns.

I found an idea on Pinterest to put the cross stitch on a canvas instead of framing it.  See the link here; Little Lovelies.


Tuesday, 16 July 2013

Sharpie Mug

 For my friend's birthday I decided to make her this cute mustache mug.  It is so simple.

Step 1:  Stencil a mustache (or whatever you wish put on your mug) onto the mug with a sharpie.

Step 2: Bake it in the oven for 30 minutes at 350 degrees.
Let the mug cool, and then you can use it.  I would suggest washing it by hand before using.  You may want to wash it by hand all the time, just to make sure the stencil doesn't come off.
I got the idea from A Beautiful Mess.

Saturday, 29 June 2013

Chicken in Basil Cream Sauce

Recipe Courtesy of The Girl Who Ate Everything

- 1/2 cup milk
- 1/2 cup dried Italian bread crumbs
- 4 skinless, boneless chicken breasts
- 3 tbsp. butter
- 1 clove garlic
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/8 tsp. black pepper

1. Place milk and bread crumbs in separate bowls.
2. In skillet, heat butter to medium heat.  Dip chicken in milk, then coat with crumbs.  Cook chicken in butter, on both sides, until juices run clear.  Remove and keep warm.
3. Add the garlic to the pan and cook for 30 seconds over medium heat.  Add the chicken broth to the skillet.  Bring to a boil over medium-high heat, and stir to loosen browned bits from the pan.  Stir in cream and sun-dried tomatoes; boil and stir for 1 minute.  Reduce heat.
4. Add Parmesan cheese, basil and pepper.  Stir sauce and cook until heated through.  Remember that for a thicker sauce all you have to do is cook it longer. 
5. Serve chicken with sauce poured over the top.

**I didn't use a 1/2 cup of milk to dip the chicken in.  I would start with a 1/4 cup and keep adding until all your chicken is coated.


Wednesday, 19 June 2013

Finished Project

This past weekend I finished a cross stitch I have been working on, on and off for 3 years.  My mom was very surprised to receive it.

I also made some Grad cupcakes, but I revamped them from what I did last year.

Friday, 14 June 2013

BBQ Chicken and Pineapple Quesadillas

Recipe courtesy of Closet Cooking

- 1 tortilla
- 1/4 cup cheddar, shredded
- 1/4 cup chicken, cooked, shredded or cut into small pieces and warm
- 2 tbsp. BBQ sauce
- 1/4 cup pineapple, sliced and optionally grilled
- 1 jalapeno, sliced

1. Heat a pan over medium heat.
2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by chicken, BBQ sauce, pineapple, jalapeno, and the remaining cheese.
3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

*Serves 1


Monday, 10 June 2013

Empire Cookies

My friend and I have wanted to make Empire cookies for awhile.  Here is the result of our baking;

Recipe courtesy of All Recipes

- 2 cups butter, softened
- 1 cup white sugar
- 4 cups flour
- 1 cup raspberry preserves
- 24 maraschino cherries
- 8 cups icing sugar
- 1/2 cup milk

1. Preheat oven to 350F.
2. In a large bowl, cream together the butter and sugar until smooth.  Gradually stir in the flour until well blended.  On a lightly floured surface, roll the dough out to 1/4 inch thickness.  Cut into rounds using a cookie cutter.
3. Bake for 8 to 10 minutes in the oven.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Sandwich one tsp. of jam between two cookies.  Repeat with remaining cookies.   In a medium bowl, gradually stir the milk into the icing sugar until the icing is a spreadable consistency.  Spread on top of the sandwiched cookies.  Top each cookie with half of a cherry while the icing is still wet.

makes about 4 dozen.

*For the icing it is easier if its thicker, also I added a little bit of almond extract.


Saturday, 8 June 2013

Mexican Pizza

Recipe Courtesy of Trader Joe's

- 1/2 lb. ground beef/turkey
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1 can refried beans
- 4 9-inch tortillas
- 1/2 cup salsa
- 2 cups cheese
- 2 green onions, chopped
- 2 roma tomatoes, diced
- 1/4 cup olives, sliced

1. Preheat oven to 350F.
2. Place meat, onion and garlic in skillet over medium heat.  Cook until beef is evenly browned.  Drain off grease.  Season the meat with chili powder, cumin, paprika, salt, and pepper.
3. Coat 2 pie plates with non-stick cooking spray.  Place one tortilla in each pie plate and cover with a layer of refried beans.  Spread half of the seasoned meat over each tortilla and then cover with second tortilla.  Bake for 10 minutes in the preheated oven.  Remove from the oven and allow to cool slightly.
4. Spread half of the salsa over the top tortillas.  Top each pizza with half of the cheese, tomatoes, green onions, and olives.  Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes.  Remove from the oven and allow to cool slightly.  Slice each pizza into 4 pieces and serve.

*Instead of using the chili powder, cumin, and paprika, I substituted taco seasoning.


Saturday, 25 May 2013

Lemon-Oregano Chicken

Recipe courtesy of Kraft Canada

- 1/4 cup Sun-Dried Tomato Dressing
- 4 small boneless skinless chicken breasts (1lb./450g)
- 1 tbsp. chopped fresh oregano
- 1 lemon, cut into 8 slices, divided

1. Heat barbecue to medium heat.
2. Pour dressing over chicken in resealable plastic bag.  Add oregano and 4 lemon slices; seal bag.  Turn to evenly coat chicken with dressing, squeezing lemon slices in bag to release their juices.  Refrigerate 30 minutes to marinate.  Remove chicken from marinade; discard bag and marinade.
3. Grill chicken 5 to 7 minutes on each side or until done (170F), adding remaining lemon slices to barbecue for the last 2 minutes.
4. Serve chicken topped with grilled lemon slices.


Saturday, 11 May 2013

Gingerbread Cupcakes with Vanilla Buttercream

Recipe courtesy of "The Cupcake Diaries"

- 2 3/4 cups flour
- 3 tbsp. ground ginger
- 2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 10 tbsp. unsalted butter, room temperature
- 1 cup packed dark brown sugar
- 3 eggs, at room temperature
- 1 1/4 cups molasses
- 1 cup hot water

1. Preheat oven to 350F.  Grease a muffin pan.
2. Sift together the dry ingredients, except for the brown sugar, and set aside. 
3. Cream together butter and brown sugar with a mixer on high speed, 3 to 5 minutes, or until light and fluffy.  Add the eggs on at a time, beating slowly after each addition.  Add the molasses, mixing until well incorporated.
4. Add one third of the dry ingredients and one third of the water and mix thoroughly.  Repeat.  Stop to scrape down the bowl as needed.  Add the last third of the dry ingredients and one third of the water, and mix thoroughly.
5. Scoop the batter into the muffin pan.
6. Bake at 350F for 16 to 18 minutes or until a toothpick comes out clean.  Transfer the pan to a wire rack and cool completely.

I made "The Cupcake Diaries" Vanilla Buttercream and added a little cinnamon to it.

Vanilla Buttercream
- 16 tbsp. unsalted butter, room temperature
- 4 cups icing sugar
- 1 tsp. milk
- 1 tsp. vanilla extract
- 1/8 tsp. salt

Combine the ingredients with a mixer and whip together at high speed until light and airy, approx. 3 to 5 minutes.


Tuesday, 16 April 2013

Beaded Necklace

Hello All,
This past weekend it was my Grandma's 70th birthday, and we had a lovely surprise party for her.  I decided to make her a glamorous necklace.  I got the idea from Sew Sweet Stitches.  Check out the link for a tutorial on how to make it;
Here are a few photos of my necklace.

It was a little difficult to twist the eye pins, but I managed to get it to work.

Happy Tuesday!!

Saturday, 13 April 2013

Salted Caramel Bundt Cake

Recipe Courtesy of Tracey's Culinary Adventures

Salted Caramel Syrup
- 1 cup sugar
- 3/4 cup water, divided
- 1 tsp. corn syrup
- 1/8 tsp. fleur de sel

- 2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 10 tbsp. unsalted butter, room temperature
- 1 1/4 cup sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 1/3 cup salted caramel syrup
- 1 cup whole milk

- 1/4 cup brown sugar
- 2 tbsp. unsalted butter
- 1 1/2 tbsp. milk
- 1/2 tsp. vanilla extract
- 1/8 tsp. fleur de sel
- 1/2 cup icing sugar, sifted

1. For the syrup: Add the sugar, 1/4 cup water, and the corn syrup to a medium saucepan.  Stir to comebine.  Set the pan over medium heat and bring to a boil, then cover the pan.  Continue cooking for 2-3 minutes with the lid on (this allows the steam to clean any stray sugar crystals from the sides of the pan). Remove the cover and cook until the sugar becomes dark amber in colour, swirling the pan occasionally so the sugar cooks evenly.  Remove the pan from the heat and add the remaining water - be very careful, it will bubble quite vigorously.  Set the pan back over medium-low heat and whisk until the syrup is completely smooth.  Stir in the salt.  Transfer the mixture to a heatproof measuring cup and allow to cool to room temperature before proceeding with the cake.  **I didn't have any success in making this syrup, so I just substituted caramel ice cream topping.**
2. For the cake:  Preheat oven to 350F.  Spray a 6 cup bundt pan with nonstick cooking spray.  Whisk the flour, baking powder, and salt together in a medium bowl.  In another bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition, then mix in vanilla.  With the mixer on low, gradually add the caramel syrup, mixing until incorporated.  Alternately add the dry ingredients in three additions and the milk in two, beating until just incorporated.  Transfer the batter to the prepared pan and level the top.  Bake for 45-50 minutes, or until a toothpick inserted in the cake comes out with a few moist crumbs attached.  Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes before turning it out onto the rack to cool completely.
3. For the icing:  Combine the brown sugar, butter and milk in a small saucepan.  Set over medium heat, and bring to a boil, whisking almost constantly.  Boil for 1 minute, whisking constantly.  Remove the pan from the heat and stir in the vanilla and salt.  Whisk in the icing sugar, a little at a time, until it is completely incorporated and the icing is smooth.  Gently stir the icing until it thickens, then pour it over the cooled cake.  The icing will set quickly, so don't make it in advance - wait until the cake has cooled completely.


Wednesday, 3 April 2013

Cinnamon Swirl Quick Bread

Recipe Courtesy of Taste of Home

- 2 cups flour
- 1 1/2 cups sugar, divided
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 egg
- 1/4 cup vegetable oil
- 1 tbsp. ground cinnamon
- 1/4 cup icing sugar
- 1 1/2 to 2 tsp. milk

1. In a large bowl, combine the flour, 1 cup sugar, baking soda and salt.  Combine the buttermilk, egg and oil; stir into dry ingredients just until moistened.  In a small bowl, combine the cinnamon and remaining sugar.
2. Grease the bottom only of a 9 in. x 5 in. x 3 in. loaf pan.  Pour half of the batter into pan; sprinkle with half of the cinnamon-sugar.  Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; swirl a knife through batter.  Bake at 350F for 45-50 minutes or until a toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, combine icing sugar and enough milk to achieve drizzling consistency.  Drizzle over bread.


Thursday, 28 March 2013

Ramen Corn Chowder

Recipe courtesy of Taste of Home

- 2 cups water
- 1 pkg. chicken ramen noodles
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 cup milk
- 1 tsp. dried minced onion
- 1/4 tsp. curry powder (I omitted this)
- 3/4 cup shredded cheddar cheese
- 1 tbsp. crumbled cooked bacon
- 1 tbsp. minced fresh parsley

1. In a saucepan, bring water to boil.  Break noodles into large pieces.  Add noodles and contents of seasoning packet to water. Reduce heat to medium.  Cook, uncovered, for 2-3 minutes or until noodles are tender.
2. Stir in the corn, cream-style corn, milk, onion and curry; heat through.  Stir in the cheese, bacon, and parsley until blended.


Thursday, 21 March 2013

Easy Stromboli

Recipe Courtesy of Land O Lakes

- cornmeal
- 1 tube refrigerated French bread loaf (I used a tube of Pillsbury pizza crust)
- 1 tsp. Italian seasoning
- 4 ounces of thinly sliced ham
- 2 ounces thinly sliced Genoa salami
- 1/2 package frozen cut spinach, thawed, well-drained
- 1 1/2 cups mozzarella cheese, shredded
- 1/3 cup chopped ripe olives
- 1 egg, beaten
- 1 tsp. water

1. Heat oven to 350F.  Grease large baking sheet; sprinkle with cornmeal; set aside.
2. Unroll French bread loaf on lightly floured surface.  Cut into 2 (12x6 inch) rectangles.  (**I just rolled out one 12 x 6 inch rectangle with the pizza crust**).  Sprinkle Italian seasoning over both rectangles.  Top each rectangle with ham, salami, spinach, cheese and olives.
3. Roll up each rectangle jelly roll fashion, starting at 1 long side; pinch seams to seal.  Place onto prepared baking sheet, seam-side down.  Cut 5 diagonal slices across top of each roll.  Combine egg and water in small bowl.  Brush tops of each roll.  Bake for 20 to 25 minutes or until browned and thoroughly heated.


Sunday, 10 March 2013

Sashay Scarves

Hello All,
Man I haven't posted anything for a month.  It's been a busy month at work, but I've been a little lazier at home, because I'm so tired after work.  I've baked a few cookies, and been working on a scarf for myself, plus a birthday gift for my Grandma (which will be posted soon).  The scarf I'm making for myself, is the same scarf I made for some people for Christmas.  I figure now is a good time to post pictures of them, and how I made it.

Here is a link to a tutorial of what I did;

There are a few things I should mention:
- You cast on 6 stitches
- In the video she goes into every hole, but I did every other.  I found it wasn't as tight when I did it every other.


Sunday, 10 February 2013

Potato Bacon Casserole

Potato Bacon Casserole recipe

Recipe and Photo Courtesy of Bachelor in the Kitchen

- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 can evaporated milk
- 1 large egg, lightly beaten
- 1 1/2 tsp. seasoned salt

1. Preheat oven to 350F.  Grease 8 inch square baking pan.
2. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon, and 1/2 cheese in prepared baking dish; repeat layers.  Combine evaporated milk, egg, and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
3. Bake for 55 to 60 minutes.  Uncover; bake for additional 5 minutes.  Let stand for 10 to 15 minutes before serving.

***I couldn't find frozen shredded hash browns, so I picked up a bag of non-frozen in the deli department.  It still had to bake for an hour to let the milk soak in.


Sunday, 20 January 2013

IPod Pouch

Hello All,
As promised here is my second sewing project.  Again props to my bestest buddy for helping me create it.  She has been a great teacher.  I just recently bought an IPod Shuffle, and wanted to make a little carrying case for it.  I found this project on Martha Stewart, here is the link,

Saturday, 19 January 2013

Eggs Benedict

Courtesy of  Add a Pinch

- 4-6 english muffins, cut in half
- 4-6 slices thick cut bacon
- 4-6 eggs
- hollandaise sauce - I used the packaged mix from McCormick

1. Preheat oven to 400ยบ F. Spray a muffin tin with nonstick cooking spray. Set aside.
2. Place bacon on a fully rimmed baking sheet (edges on all four sides) that has been topped with a cooling rack. Bake for 15-20 minutes.
3. Add 2 tablespoons of water to each indention of the muffin tin. Crack an egg into each individual indention, taking care not to break the yolk of the egg. Place in the oven along with the bacon the last 9-10 minutes of cooking.
4. Place English muffins on another baking sheet. Spread with butter and place in oven at the same time as adding eggs.
5. As your bacon, eggs, and muffins are baking, prepare your hollandaise sauce. Pour into a serving container.
6. To assemble Eggs Benedict, place English Muffins on each plate, top with one slice of bacon that has been folded in half to fit on the English Muffin. Using a silicon spatula, gently remove a poached egg from the muffin tin, draining on a thick kitchen towel before placing on top of the bacon.
7. Drizzle with hollandaise sauce and serve warm.


Saturday, 12 January 2013

Fabric Beach Balls

Hi All,
I have learnt to sew, YAY!!!  A good friend of my taught me a few weeks ago, and I'm hooked.  I just finished my second sewing project, but before I tell you about that one, I'll show you my first ever.

The cutest kid I know just turned '1' a week ago, and I wanted to make him something.  My friend had made these plush beach balls, and I thought they would be great.  Long story short they turned out great, and he loves them. 
I got the pattern and idea from the Purl Bee, please check out the link with a full tutorial.  I made two medium and one large.


Sunday, 6 January 2013

Linzer Cookie Tarts

Courtesy of Betty Crocker Holiday Baking Magazine

- 1 pouch sugar cookie mix
- 1/3 cup slivered almonds, toasted, finely chopped
- 1/3 cup butter or margarine, softened
- 1/2 tsp. almond extract
- 1 egg
- 2/3 cup seedless raspberry jam
- 1/3 cup dark or semisweet chocolate chips

1. Heat oven to 375F.  In large bowl, stir cookie mix and almonds.  Stir in butter, almond extract and egg until stiff dough forms.
2. On floured surface, roll half of dough 1/4 inch thick.  Cut with 2-inch round, fluted, or star cookie cutter.  On ungreased cookie sheet, place cookies 2 inches apart.
3. Bake 7 to 9 minutes or until set.  Cool 5 minutes; remove from cookie sheet to cooling rack.  Cool completely.
4. Meanwhile, on floured surface, roll other half of dough 1/4 inch thick.  Cut with linzer cutter with hole in center, OR cut with same 2-inch round cookie cutter and use small 1-inch cutter to cut round hole out of center of each cookie.  On ungreased cookie sheet, place cookies 2 inches apart.
5. Bake 7 to 9 minutes or until set.  Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
6. Spread 1 tsp. jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie.  In small microwaveable bowl, microwave chocolate chips uncovered on high about 1 minute, stirring after 30 seconds, until melted and stirred smooth.  Using tips of fork or knife, drizzle chocolate in lines over cookies.  Let stand until chocolate is set, about 45 minutes.  Or, sprinkle with powdered sugar instead of drizzling with chocolate.  Store between sheets of waxed paper in tightly covered container.