Thimbles, Bobbins, Paper and Ink: August 2013

Monday, August 26, 2013

Tablescapes, Dining Rooms, Sunflowers and Guest Posting

It is such a treat to be invited by The Style Sisters to be this week's guest blogger for their special Monday series, "Dining Tidbits". I'm delighted to share my current tablescape theme in my dining room. It is all about Sunflowers!

For the past week or so my attention has been drawn to the giant sunflowers in my garden. I'm fascinated by them. I've never been able to grow these beautiful giants in the past so this year I am thoroughly enjoying them. I decided to bring some of that lovely sunny, sunflower loveliness indoors and have extended it to my dining room.

I found this colorful and vibrant fabric at Walmart, of all places! I knew when I saw the fabric that I would make something joyful with it. I also found a free quilting pattern online for the table runner and it perfectly suited my theme of Sunflowers with its sharp edges and yellow and black and white color patterns.

I set about sewing the table runner and knew immediately that I had to make place mats and coordinating napkins to go with it. While technically, the flower in the pattern isn't a sunflower, it does evoke a sunflower likeness and I let sunflowers be the guide of my designs.

The place mats are bound with a coordinating fabric pattern. These were such fun to put together. And the napkins I made using the left overs of two of the coordinating prints. I prefer fabric napkins over paper. There is no recycling, they are reusable for the longest time and coordinate beautifully with the rest of the tablescape.

Above is the zig-zag pattern of the table runner. This is a beginner quilting pattern and would you believe me when I tell you that I put it together in one afternoon sitting? It was fun! Rather than using a regular quilt batting, I chose to use flannel between the layers. Even though I love the loft in a regular quilt that batting gives, I didn't want my table runner and place mats to be...how shall I say this?...LOFTY! The flannel gives some heft to the table runner and place mats but isn't bulky to the point that you worry that your dinnerware will tip or the centerpiece will fall over.

Just another view of the table runner with the place mats and, of course, the giant sunflower from the garden. This flower is so magnificent, joyous and sunny that it almost seems unreal. You can imagine how much I'm enjoying it.

In the photo above are the four napkins I made. Two are of the black/white floral print and two of the yellow/black print. To neatly tie up the placmats for the table I got out my stamps and some yellow SculpeyIII oven bake clay and stamped and created the sunflower napkin ring medallions. I will most certainly be making more of the Sculpey clay medallions for a variety of occasions. They are so fast and easy to create.

I used a PSX stamp from 1999 that carried on my sunflower them, rolled out the clay, stamped the image with Memento Tuxedo Black Dye Ink and then baked the medallions in the oven for 15 minutes at 275 degrees F. Then insert a jute threat through and tie up the napkins. Simple as that!

Are you getting a sense of how much I was becoming obsessed with Sunflowers? Well I couldn't stop yet! Let's see... I had sewn and quilted a table runner and place mats and napkins. I had stamped on clay to create napkin ring medallions. What next? Of course, you know I had to bring it to the kitchen and create something to eat that would carry the theme of Sunflowers.

I decided to create a Sunflower Seed salad topper that was fresh Sage leaves sauteed in Sunflower oil and combined with Maple Syrup and sprinkled with roasted Sunflower seeds. Ohhhhh...so delicious!

And this is my Sunflower inspired tablescape. All of this inspired by the dozen or so beautiful sunflowers growing in my back yard.

And just for one more element to the Sunflower dining room experience, how about a little music? Click on the Video below to hear the Love Theme from Sunflowers, by Henry Mancini.

Until next time,

Cheers!

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Sunday, August 25, 2013

Cake Dome Sunday #34: Summer Fruit Flan

What could be better than to celebrate the vibrant and juicy fruits of summer than in a Summer Fruit Flan? Yesterday, the Mister and I went to a picnic and I was asked to bring a dessert. At first I thought I'd bring a fruit bowl, but then decided that a fruit flan would be a nice variation of a fruit salad. I wish I could show you a slice so you could see the inside, but every morsel was eaten at the picnic.

The pastry crust is tender and buttery. A thin layer of melted white chocolate is brushed on the crust before you add the pastry cream filling. Any fruit will be delicious so use whatever you have available in any combination. After you've assembled the flan and arranged the fruit, a thin layer of melted apple jelly is lightly brushed over the top to add the final glaze finish (and also helps to hold the fruit in place.

Summer Fruit Flan

Pastry:

1/2 cup unsalted butter at room temperature
1/4 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 oz. white chocolate, chopped

Pastry cream:

1 cup milk
2 eggs
1/4 cup sugar
2 1/2 Tablespoons cornstarch
2 teaspoons vanilla extract
2 Tablespoons unsalted butter

Fruit:

4 cups seasonal summer fruits: I used raspberries, pineapple, strawberries and blackberries (peaches, blueberries, kiwi, mango, thinly sliced apple, pear...any fruit would be delicious)
Apple jelly for glaze

Directions:

Beat the butter and sugar together until fluffy. Stir in the egg yolks and vanilla. Stir in the flour and salt until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least 2 hours, until firm.
Preheat the oven to 350 degrees F. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 11 inches in diameter and just under a 1/4 inch thick. Line a 9 inch removable bottom fluted tart pan and trim the edges. Chill the pastry for 20 minutes in the refrigerator, or 10 minutes in the freezer.
Dock the bottom of the pastry shell with a fork and bake it for 16 minutes, or until just the edges are golden brown and the center of the shell is dry looking. Cool completely before filling.
Keep the baked tart shell in its pan. Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted. Brush the bottom and sides of the cooled tart and shell to coat and chill the shell while preparing the pastry cream.
Heat the milk in a heavy bottomed saucepan until just below a simmer. Whisk the eggs, sugar and cornstarch in a small bowl. Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk. Whisk the custard constantly over medium heat until it thickens and just begins to bubble (about 3 or 4 minutes). Strain the custard into a bowl, stir in the vanilla and butter until melted and then cover the bowl with plastic wrap so that the wrap directly covers the surface of the custard. Cool the custard to room temperature, then chill it for at least 2 hours.
To assemble the tart, spoon the custard into the tart shell and spread it evenly. Top the custard with the fresh fruit, creating an appealing design. Melt the apple jelly over low heat and then brush it over the fruit. Chill the tart until you are ready to serve.

The tart can be stored chilled for up to a day.

Recipe source: Anna Olson

Until next time,

Cheers!

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Saturday, August 24, 2013

Sauteed Sage and Sunflower Seed Salad Topper

I'm always interested to learn new ways to use my fresh herbs and garden produce. Last weekend I tasted fresh sage that had been sauteed in sunflower oil and maple syrup. I was hooked! I'd only ever cooked and eaten dried sage. Oh my! I've been missing out on truly fresh flavor...that is, until now.

Last night I put together a spinach salad with some fresh-from-the-garden Roma tomatoes and shredded cabbage. Usually, this is fine just as it is for a salad. But I decided to give sauteed sage a try and chopped a bunch of sage, sauteed it in sunflower oil and then added a tablespoon or two of Maple syrup and a handful of dried cranberries.

The mixture is dark but ohhh so flavorful. I topped the salad with the sage/maple/cranberry mixture and then sprinkled sunflower seeds on top of that. OH! SO!! GOOD!!!

I can imagine that sauteed sage/maple/cranberry/sunflower seed topper would also be wonderful on sweet potatoes, roasted pork or chicken.

The Sunflower seeds added the perfect crunch and complementary flavors. And yes! I'm in a Sunflower craze right now. I just cannot get enough of these sunny faces that greet me each day from the garden.

Thought you might enjoy seeing a progression of sunflowers opening over a 4 day period. So for your viewing pleasure, here you go!

Until next time,

Cheers!

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Friday, August 23, 2013

Stamped Sunflower Napkin Ring Medallions

If you have been following Thimbles, Bobbins, Paper and Ink Facebook page, then you know how excited I am about my Sunflowers! This is the first year I've been successful in growing even one sunflower, let alone a dozen of them. I'm ecstatic about them! They are giant sunflowers and are right now at 10 or 11 feet high. AWESOME!!

Technically, I don't suppose this stamped medallion is actually a sunflower. Perhaps it is a daisy. I'm not sure. But I'm going to call it a Sunflower. Is that OK?

These fun medallions are by rolling out SCULPEY III Oven-Bake Clay to 1/4 inch thickness. Then I took my stamp (I used PSX E 2564 from 1999) and stamped with Memento Tuxedo Black ink. I used a skewer to create a hole for threading. Then I baked the medallions in the oven at 275 degrees F for 15 minutes. Once cooled you can paint these or leave them plain, or adorn them with any type of embellishment you desire. So fast and easy.

I am using my medallions for Napkin rings. I threaded some orange jute through the hole I had previously created and tied them to the front of the napkin. These are fun for an afternoon tea or luncheon or anytime you want to add some color and pizazz to the party.

And yes I did cut one of my sunflowers. It is so huge, it almost seems un-natural. For my centerpiece I tied some burlap around a decanter and tied the medallion I had previously made around it. Such a pretty centerpiece to highlight these magnificent Sunflowers.

A fast and simple little project to use one's stamps and ink and a little bit of clay.

Until next time,

Cheers!

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Sunday, August 18, 2013

Cake dome Sunday #33: Raspberry Glazed Doughnuts

Today the Mister and I headed out on a little road trip and I wanted to make something for "under the cake dome Sunday" that we could take in the car with us that would travel well along with a thermos of coffee. I decided to make Raspberry Glazed Doughnuts.

These delicious doughnuts are FAST to make, do not require yeast or rising time, are not fried in hot oil, but rather bake in a doughnut baking pan. You can use any berry you choose but I would advise that you freeze the berries first, if they aren't already frozen. The frozen berry will mix into your batter easily and will not bleed the juice throughout your batter.

Raspberry Glazed Doughnuts

Yields 18 doughnuts
Equipment:

Electric mixer or Kitchenaid stand mixer
Doughnut pan

Ingredients:

2 1/2 cups flour, sifted
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamon
1 1/2 teaspoons salt
1 cup buttermilk
2 eggs lightly beaten
3 tablespoons butter, melted
1 cup frozen raspberries

Glaze:

2 cups confectioners sugar
2 Tablespoons cream
1 teaspoon vanilla

Directions:

Preheat oven to 425 degrees F.
Spray the doughnut pan with non-stick cooking spray
In a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, cardamon and salt
Add buttermilk, eggs and butter and stir until just combined
Fold in frozen raspberries (or any berry you wish)
Fill each doughnut cup approximately 1/2 way full
Bake 10 minutes or until the top of the doughnuts spring back when touched.
Turn out on a cooling rack that has parchment paper under it (to catch the drips of the glaze)
Finish with glaze, coconut, sprinkles or any garnish you choose.

Let your imagination guide you and use ingredients you have available. This recipe is the basis of a delicious baked doughnut treat with our without fruit added.

Until next time,

Cheers!

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Monday, August 12, 2013

Cinnamon Blueberry Swirl French Toast

You might recall that last week I posted a recipe for Cinnamon Blueberry Swirl bread. And it is a beautiful and delicious bread, if I do say so myself.

But, I wanted to give you an UPDATE! Yesterday morning the Mister played golf until about noon, so I wanted to make him a nice brunch when he got home. I decided to make him french toast using the cinnamon blueberry swirl bread. Ladies and gentlemen!!! This was THE BEST french toast I've ever eaten.

I highly recommend this bread for a very special brunch treat. I cut thick slices of bread, dipped them in egg and cream mixture and slowly fried them up. The Mister likes a little maple syrup on his and I also sprinkled just a bit of powdered sugar on too. The sweetness of the toast and the savory of a side of bacon was just perfect.

If you missed the post about the bread and would like the bread recipe, just click HERE.

Until next time,

Cheers!

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Sunday, August 11, 2013

Chocolate Cake with Orange Buttercream and Chocolate Ganache

Good Summer Sunday Morning! For today's "what's under the Cake Dome" Sunday # 32 I'm sharing with you a very yummy Chocolate Cake with Orange Buttercream and Chocolate Ganache.

Today's cake is a special one (for me) because yesterday was my birthday and this is the cake I made myself to celebrate my old age! **smiles** It's funny...I always thought of people my age as old folk and I never imagined myself or what it would feel like or what/who I'd be at this age. Well, as I complete 59 years and now head into the start of my 60th year on this green earth, I feel like a new start and new beginnings ahead. We'll see, right?

But enough pondering on life...let's get on with the cake!

Chocolate Cake with Orange Buttercream and Chocolate Ganache

Ingredients:

Cake:

1-1/2 cups sugar
1-1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 Tablespoons canola oil
2 teaspoons pure vanilla extract
3/4 cup very hot water

For the Buttercream:

4 large egg yolks
3/4 cup sugar
1 cup butter, softened
Juice of one orange (3 tablespoons)
1 teaspoon orange extract (this is an optional addition for a more orange flavor)

For the Ganache:

12 ounces Belgian Chocolate, chopped
4 Tablespoons butter, softened and chopped in pieces
1 cup heavy cream (or whipping cream)
1 Tablespoon sugar
Caramel candy sprinkles for garnish (optional)

Directions:

For the Cake:

Preheat oven to 375 degrees F. Line a 15 1/2" X 10 1/2" jelly-roll pan with parchment paper and spray the parchment paper with a nonstick cooking spray.
In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda and salt and whisk together at medium speed until blended.
In another bowl, whisk eggs, milk, oil and vanilla.
Gradually beat egg mixture into the flour mixture, about 5 minutes. Turn mixer to low speed and add the hot water until blended.
Pour the batter into prepared baking pan. Bake until toothpick comes out of the center clean: about 20 minutes. Remove from oven and cool cake completely.

For the Orange Buttercream:

In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbon like when the beaters are lifted (about 5 minutes).
Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring occasionally until the sugar is completely dissolved and the syrup just comes to a boil. Increase the heat to high and boil the syrup until it registers 238 degrees F on a candy thermometer. With the mixer on medium speed, immediately add the syrup to the beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy (about 10 minutes). Gradually add butter, 1 tablespoon at a time until completely incorporated. Add the orange juice and stir. (note: taste and if you want a slightly more orange flavor add 1 teaspoon of orange extract).

For the Ganache:

In a large bowl, combine chocolate and butter.
In a small saucepan, heat cream and sugar over medium - high heat, stirring occasionally, until small bubbles appear around the edge of the pan. (DO NOT BOIL). Pour the hot cream over the chocolate and stir until the chocolate and butter melt and the mixture is completely smooth and glossy.
Cool, stirring occasionally, until thickened but not pasty (about 15 minutes)

Assembly:

Invert cake onto waxed paper and carefully remove the parchment paper. With a serrated knife, divide and cut the cake into equal thirds.
Spread a piece of waxed paper under a wire rack and place one of the cake layers on the rack. Spread evenly over the cake layer HALF of the buttercream.
Add a second cake layer and spread the remaining buttercream evenly over it.
Place the third cake layer on top.
Pour the ganache over the top of the cake, spreading with a spatula so it coats the sides. If the ganache doesn't cover the sides completely, pour any excess that has collected on the waxed paper back into the bowl and spread again. Refrigerate the cake until the ganache sets up (at least one hour).
Using two large spatulas, carefully transfer the cake onto a serving platter. Garnish the ganache with caramel candy sprinkles, if desired.

Recipe adapted from The Italian Dish and Oprah Food

Until next time,

Cheers!

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Thursday, August 8, 2013

Flour Sack Bread Bag with Vintage Crocheted Lace

UPDATE: I have ~~two~~ ONE Bread Bag left for sale in my Etsy shop.

Every now and then the Mister and I go to Upper Canada Village and visit the flour mill and buy freshly milled flour. Nothing is better than their freshly milled whole wheat and white flour. to be used for baking bread! I saved several of the flour bags, not sure at first what I wanted to do with them, but I just KNEW I could re-purpose them.

I was looking at the bags and realized that they were the perfect size to store my homemade bread in. All I needed to do was add a casing for a drawstring cord to close the top and it would be a perfect fit.

This is the flour sack after I emptied the flour (below).

As I was looking through my laces and buttons I found this beautiful, hand crocheted lace. My grandmother used to crochet lace and apply to pillowcase edges. It's beautiful and such fine handwork.

Then my button collection began calling me wanting to be re-purposed on the bag too. From the time I was a child and still now, I just love sifting through buttons, looking for just the right ones.

If I have lace and buttons, why not add a flower. After all, it IS a FLOUR SACK so why not add a FLOWER. So I made flowers from some linen scraps and center the flower with a large old button.

I toyed with a variety of closure ideas and settled on a simple drawstring cord that seemed to fit in with the lace. And there you have it! A bag to store freshly baked bread in.

In the French Boulangerie (bakeries that specialize in baking and selling bread) the bread is sold unwrapped. Occasionally it will be wrapped in paper but it would be rare to see any plastic bags in sight. Bread that will be eaten immediately or within a day or two keeps much better in a cloth bag than out on the counter.

And... I do not have a bread box. Prior to making the bread bag you'd see my bread in a plastic bag on top of the microwave in a corner. NOT attractive. But this bag turned out so sweet that I'm no longer hiding my bread in a corner.

If I don't have bread to put into the bag I thought I could store my rolling pin in it. Wouldn't it look sweet hanging on a hook in the kitchen and ready to roll out the next freshly made loaf of bread, pie dough or other goodies?

After finishing making my bread sack I decided to make some more and they are now listed in my Etsy shop for sale.

Until next time,

Cheers!

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