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.


Saturday, 5 January 2013

Nanaimo Bars

Courtesy of Joy of Baking

Bottom Layer:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated white sugar
- 1/3 cup unsweetened cocoa powder
- 1 large egg, lightly beaten
- 1 tsp. vanilla extract
- 2 cups graham cracker crumbs
- 1 cup sweetened or unsweetened coconut (shredded or flaked)
- 1/2 cup walnuts or pecans, coarsley chopped
Middle Layer:
- 1/4 cup unsalted butter, room temperature
- 2 to 3 tbsp. milk or cream
- 2 tbsp. vanilla custard powder
- 1/2 tsp. vanilla extract
- 2 cups icing sugar
Top Layer:
- 4 ounces semisweet baking squares
- 1 tbsp. unsalted butter

1. Butter or spray a 9x9 inch pan.
2. For the bottom layer:  In a saucepan over low heat, melt the butter.  Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg.  Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1-2 minutes).  Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts.  Press the mixture evenly onto the bottom of the prepared pan.  Cover with plastic wrap and refrigerate until firm (about an hour).
3. For the middle layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth.  If the mixture is to thick to spread, add a little more milk.  Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
4. For the top layer:  Chop the chocolate into small pieces.  Then in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter.  Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set.  Using a sharp knife, cut into squares.