Well, it looks like I didn’t make it into the Spoonflower semi-finalists. Pretty bummed about that. I had looked over the entries last night, and there are a few in the semi-finals that I didn’t think would be there. There are many good entries though, I’ll have a tough time deciding on which to vote for. I do plan on finishing the collection and sending it to Riley Blake, see what they say. Thank you to everyone that would have voted for me, at least I know that someone out there likes my pattern . 😉
Monthly Archives: March 2011
I love Olive Garden’s lava cake, so very much. I never made them at home because I didn’t have any ramekins. It never occurred to me to use a cupcake tin until I stumbled on this recipe. There are so many recipes for lava cake, so I think I’m going to have to try a bunch before I decide on a favorite recipe. But these were quite good.
The recipe does say that these are easy to over cook. That is a true statement. Sadly I cooked mine too long, so they lacked the warm gooey, innards that I love about this cake.
But overcooking them isn’t the end of the world. You just get a super moist cake. (So hard to type that sentence, I loathe the word moist.) I didn’t use cupcake liners because I wanted them to look like normal lava cake. And I wanted to test the powers of our new cooking spray.
Lacey, the chef from our cheesecake class, told us this is the best cooking spray in the world. She’s had her 21 oz. can for years and it is only half empty. It really is amazing. All the cakes came out perfectly, and I didn’t even need to shake the pan. And the spray doesn’t smell really bad like others do. It may seem expensive, but since it will last you for about the rest of your life, it is really worth it.
Recipe: (from pembrokegourmet on Instructables)
2 tablespoons of flour
1/2 cup sugar
1/2 cup butter
250 grams extra-dark chocolate
1 pinch salt
Preheat oven to 350° F.
Melt butter and chocolate together in a water-bath.
In a separate bowl, mix eggs and sugar until sugar is dissolved.
Add in pinch of salt and mix until dissolved.
Mix butter-chocolate and egg mixture together.
Slowly add flour in through a sift while continuously mixing.
Pour mixture about 3/4 full into a ramequin or cupcake holder.
Put in oven for approximately 15 minutes (though keep an eye on it, these are extremely easy to over-cook!)
When cooked, place on a tray. Serve with chocolate syrup and vanilla ice cream.
(Sorry for the late post, I have sick kitties and camera troubles. Oh joy.)
I’ve been working on the Fat Cat wall hanging almost non stop since Leadermete. I have three of them completely done and am really close on the other three.
The blue one makes me laugh. He is fatter than the rest because I cut him out funny and left it that way.
I was going to try to machine appliqué them since that would be faster, but I just couldn’t get the hang of it. So I’m doing it all by hand. I should have used a hoop though, because I have some puckering going on.
Once these are done, I’m going to have K help me out with sashing. I’ve never done it before and don’t really feel like messing it up. I might use the leftover background to do a piano key border.
Disclaimer: These may clog your arteries, or indeed kill you. But it would be a rather tasty death, if that is any consolation.
Cookie dough is apparently one of the many things they like to fry at some state fairs around the country. I didn’t notice a ton of deep fried things at the Utah state fair, but maybe I wasn’t looking hard enough. I’ve heard tell that someone deep fried beer. But I digress.
These were tasty, but a touch too sugary for me. I’m glad I didn’t put the chocolate syrup on them. Don’t get me wrong though, they are really tasty.
I also deep fried a Thin Mint because K happened to bring them. I would have deep fried some Twix too, but I discovered that I had already eaten them. You can deep fry pretty much anything your heart desires with this batter. So feel free to experiment.
The other nice thing about this recipe is it doesn’t have any eggs, and it doesn’t make a lot of dough. So if you get the hankering (yes I just used that word) for cookie dough, you can eat this guilt free. (Free of the guilt that you are putting yourself at risk of salmonella that is.)
Deep Fried Chocolate Chip Cookie Dough (from taylor takes a taste.)
Makes 12 servings
4 tbsp softened butter
1/4 cup light brown sugar
3 tbsp sugar
1/4 tsp vanilla extract
2 tbsp vegetable oil
1/4 tsp salt
1/2 cup flour
1/4 cup chocolate chips
1-2 tbsp water
corn starch for rolling dough in
In a large mixing bowl, cream together light brown sugar, sugar and butter. While mixing, add vanilla and 1 tbsp of oil, followed by slowly adding the 1/2 cup flour. Add salt, followed by second tbsp of oil. The dough may be dry and crumbly. While mixing, slowly add enough water to give the dough a moist but not overly wet consistency. Mix in chocolate chips.
Remove from mixer and roll dough between your palms into ping pong size balls. Roll in corn starch, shake to remove excess flour.
1 cup Ice Cold Water
1 cup Self Rising flour
2 tbsp Confectioners Sugar
With a fork, mix together egg and water. Add flour and sugar to egg and water mix. Dip cookie dough balls in batter, make sure that the dough is completely covered in batter so that they won’t leak out dough when frying. Using a slotted spoon or mesh spider quickly place 3-4 at a time in 375 F oil for 1 and a half to 2 minutes minutes until golden brown on the outside. Serve in paper trays and top with chocolate sauce and powdered sugar.
The home edition. Many of the sites I love had to do with re-purposing furniture and DIY interior design. Interior Design was my first major after all.
The wonderful couple over at Young House Love decided to base the color scheme for their new house off of this napkin. I had a similar idea after I made a quilt out of the Fashionista line by Alexander Henry. It is really inspiring to see how they pull the colors out and translate it into a whole house.
Here are 10 home based projects I would love to try, in my color scheme natch.
1. Iron on fabric headboard by Metal & Mud. [via Design*Sponge] I could see it working with all sorts of shapes all over the wall.
2. The pillow cases above, also by Metal & Mud <-Link to tutorial. I would love to make his and her’s pillow cases that way.
5. Make vintage felt Christmas decorations. I would love to have my whole tree covered in them.
6. DIY rug from Vintage Rivivals. I don’t like zebra, but I do love the idea of a custom rug on the cheap and easy.
7. If we ever have a fire place the doesn’t work, I’m making these. And adding some stuffed flames.
8. These would make great foot rests.
9. I love this succulent planter K found at apartment therapy. Added bonus of succulents needing almost no care. I’m not so good at remembering to take care of plants.
10. My ultimate DIY, the B-53 house from Tumbleweed Tiny House Company. I love the bungalow style, and that it isn’t a huge house. The three bedroom floor plan would be perfect I think.
Procrastination is the mother of invention. Which is how my Project Selvage entry came into being. I wasn’t really feeling my initial idea of tools/trucks; just couldn’t bring myself to draw them. Then K was telling me about some new paper at Micheal’s called Boys will be Boys. It had dinosaurs, cowboys, indians, that sort of thing. Then dinosaurs in space just popped into my head. Robots and aliens have had their day in space, but not dinosaurs.
I then searched the Spoonflower and Micheal Miller websites and found no space-fairing dinosaurs, so I was pretty sure I had something ‘new’. The inspiration is 50s and 60s spaceships and retro animation styles. Then mix that up with dinosaurs.
I’m pretty pleased how it turned out. I finished it about 20 minutes before the deadline. I’m not sure why I cut things so close sometimes. Increases the motivation to get it done I guess. I really hope I make it through to the top 75, and maybe even beyond that. I would love to see my designs on fabric, and to see what people make with it.
I can’t believe I forgot to post about these! Now that it is sometime later, I think I’m going to have to make more of them. They are so very good! Next time I’m going to cut the dough into slightly larger pieces, since many of them lost their cheesy centers while they were baking.
I made these in a bag, because I didn’t want to get a bowl dirty. We make bread that way, so why not pretzels?
Cheddar Cheese Pretzel Bites
Adapted from twopeas.
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher
4 1/2 to 5 cups all-purpose flour
5 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt or pretzel salt
1. Combine the water, sugar, yeast, and butter in a gallon size ziplock bag. Seal the bag and let sit for 5 minutes.
2. Add the salt and flour and mix on until combined. Continue kneading in the bag until the dough is smooth and begins to pull away from the side of the bag, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bag, place on a flat surface and knead into a ball with your hands.
3. Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into 1 1/2 to 2 inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with cheese. Fold over the dough and pinch the ends. Set bites on a baking sheet and continue until all pretzel bites are stuffed.
6. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
7. Remove from oven and let cool for five minutes.
Makes about 6 dozen cheese stuffed pretzel bites