Mini Log Cabin Squares on Tea Towels and Pot Holders

The other day I posted about making my first Log Cabin Quilt Block.   I joined in on the It's a New Year SEWALONG group on the website, blog and facebook page.  January's SEWALONG challenge is to make Mini Log Cabin blocks and then create something with your blocks.  If you're interested, you can read  HERE  how week by week during the month of January the SEWALONG group fulfilled assignments all the while working toward the goal of creating something with your miniature Log Cabin Quilt Block. 

 

Today is my reveal of what I decided to do with my mini log cabin quilt blocks.  I made two tea towels with coordinating hot pads.  Each item incorporates my mini log cabins as the focal point.

I chose to use these lovely floral fat quarters that I had in my stash by Tanya Whelan called Sunshine Roses, for Free Spirit Westminster Fibers.

 

With these fat quarters I made them into this log cabin block.

For the tea towels, I appliqued the quilt block on huck toweling fabric and added a flounce/ruffle at the bottom of each towel with a coordinating Tanya Whelan fat quarter.

 

The pot holders are also of a coordinating Tanya Whelan fat quarter for the outside designer fabric.  Beneath the designer fabric is a layer of Insul-Bright lining.  It is a heat resistant lining/batting material that is perfect for hot pads.  Next came a layer of batting.  On the opposite side of the pot holder I layered the same layers and with wrong sides together I basted the two sides together.  Next I quilted the diamond shape quilting.  Then I quilted the mini log cabin square to the center of one side of the potholder.  Finally, I bound the edges with double fold bias tape.

 

This was such a fun project to make.  The other members of the Sewalong have been posting some of the most creating and beautiful projects.  Each made with mini log cabin squares as the focal point.  I'm so glad I stepped out of my comfort zone and joined in the fun with the Sewalong group.

Until next time,

 

Cheers!

 

 

Jennifer 

 

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Chewy Butterscotch Chip Oatmeal Cookies

 

Today's "what's under the cake dome Sunday #45" is not what I had planned.  The Mister has a man-cold is sick and not feeling up to the pie that I had planned to make today.   But it is a good day for cookies and milk.  It's cold and snowy just like it is in a great deal of North America and I just didn't feel like going out to the grocery store.  So...I went through the cabinets and found: Butterscotch chips (we were out of chocolate chips) coconut, oatmeal, an orange and decided I'd create a chewy Oatmeal cookie that included coconut (great for the tender 'chew' in the cookie) and cut just a bit of the sweetness of the butterscotch chips and sugar by adding a bit of orange zest and juice and cinnamon.

 

What I created was a yummy clean-your-cabinets-out kind of cookie and I want to share my baking-by-the-seat-of-your-pants recipe with you.  This is how I made them:

 

 

Chewy Butterscotch Chip Oatmeal Cookies

 

Ingredients:

• 1 cup shortening
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon orange juice
• 1 teaspoon orange zest
• 2 teaspoons vanilla
• 2 eggs
• 1 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups oatmeal
• 1 cup coconut
• 12 ounces butterscotch chips

 

Directions:  

 

(Preheat oven to 375 degrees)

1. Beat together the shortening, white and brown sugars until creamy. 
2. Next, beat in the vanilla, orange juice and orange zest and the eggs.  Beat well.
3. Sift together the flour, baking soda, salt and cinnamon.  Gently mix the dry ingredients into the wet ingredients just until blended together.
4. Finally, mix in the oatmeal, coconut and butterscotch chips.  Incorporate well.
5. Line a large cookie sheet with parchment paper.  Drop 1 inch balls of cookie dough onto parchment lined cookie sheet and bake in preheated 375 degree oven for 12 - 15 minutes.  Watch carefully!  Oven temperatures vary.
6. Remove the cookies from the oven just when the bottoms begin to get golden brown.  DO NOT OVER BAKE!  Even if the tops don't look completely set, remove them from the oven when the bottoms are brown.
7. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a cooling rack.

Yield: Approximately 3 dozen cookies.  This depends upon the size of cookie you make.

 

 

Now it is time to pour yourself (or your ailing partner) a big cold glass of milk and enjoy the cookies.  They're sure to sure what ails you...or at the very least, make you feel a little bit better.

Next week I'll make the pie.  It is going to be an extra special one you won't want to miss.

 



Until next time,

 

Cheers!

 

 

 

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Log Cabin Quilt Block

Ta daaaaaaaaaaa!  I made my first Log Cabin Quilt Block.   I joined in on the It's a New Year SEWALONG group on the website, blog and facebook page.  January's SEWALONG challenge is to make Mini Log Cabin blocks and then create something with your blocks.

 

 

Week #1 Assignment was to choose the fabric you wanted to use.  I chose some lovely floral fat quarters that I had in my stash by Tanya Whelan called Sunshine Roses, for Free Spirt Westminster Fibers.

 

Week #2 Assignment was to cut your fabric pieces for the mini log cabin block.

Week #3 Assignment: Piecing and Pressing

 

My first block is a bit wonky but since this is my first time making a log cabin quilt blocks I'm fairly pleased.  The great thing about working week by week with the group on this little project is there is plenty of time to learn from mistakes and have the support and advice from a great online group of quilters.  

 

I know now how to better true up my edges as I sew and the rest of my blocks will be trued up better (I hope!)

 

Week #4 Assignment:  Make Something!   Now is the fun part.  I have more blocks to make so stay tuned.  I have a finished project in mind for my mini log cabin blocks.  The ladies have been posting the most amazing projects using their mini log cabin blocks.   Since I'm very new to quilting and to this group I'm just excited to play along. 

 

Within the next few days I'll reveal what I've done with my very first Log Cabin Quilt Blocks that I've ever made. 

Until next time,

 

Cheers!

 

 

 

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Cake Dome Sunday #44: CRAZY Chocolate 'n Peanut Butter Chip Cupcakes

What is so crazy about chocolate cupcakes with peanut butter chips?  They are CRAZY delicious and CRAZY easy to make.  And they are so CRAZY easy to make that if you have young children who like to help you bake, these are made-from-scratch chocolate cupcakes that even toddlers can help with.

 

When I was about 10 years old I started to really enjoy making a mess in  helping my mom in the kitchen.   I used to make a basic chocolate cake so often that when my mom made a family favorites recipe cookbook for me she included this recipe and titled it Jennifer's Crazy Cake.  This is a basic chocolate cake recipe that you dump all of the ingredients in the pan, make three holes in the dry ingredients for the three wet ingredients and then pour water on top.  Next, mix with a fork to get the lumps out and put the pan in the oven and bake.  CRAZY, eh?  It defies all of the pastry chefs and bakers advice on proper ways to make a delicious cake.

 

 

So today I used the basic CRAZY CAKE recipe and made cupcakes and added peanut butter chips to the batter, iced them with smooth and creamy whipped vanilla icing and sprinkled more peanut butter chips on top.  CRAZY simple and CRAZY moist and CRAZY delicious!

 

Below is the recipe for the basic 13" X 9" crazy cake.  But if you'd rather make cupcakes like I did today, just dump all the ingredients in a mixing bowl all at once, mix it all together and bake in cupcake tins. 

 

 

"MY" CRAZY CAKE

 

Grease and flour a 13" X 9" pan and sift the following ingredients into the prepared pan:

•  3 cups all-purpose flour
•  2 cups sugar
•  1/2 cup baking cocoa
•  1 teaspoon salt
•  2 teaspoons baking soda

Make 3 holes in the dry ingredients pour 3/4 cup vegetable oil in one hole, 2 teaspoons of white vinegar in the second hole and 1 teaspoon vanilla in the third hole.  Now pour 2 cups of cold water over the entire ingredients and mix well with a fork until thoroughly blended.  Now is the time to add 1 cup of Peanut Butter chips to the batter.

 

Bake at 350 degrees for 35 to 40 minutes or until a cake tester inserted in the middle comes out clean.  When making cupcakes, I bake my cupcakes for about 15 - 17 minutes at 350 degrees.

 

Frost with your favorite icing. 

Recipe will yield approximate 2 dozen cupcakes too, depending on their size.

Until next time,

 

Cheers!

 

 

 

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Happy New Year!

We're midway through the first month of 2014 and I've been remiss in sending out my sincere and warm greetings and wishes for a very happy and healthy New Year to you.  The Mister and I are looking forward to seeing what new experiences and adventures will unfold this year.  If all goes as we hope, it is going to be a VERY exciting year.

One thing I've been doing a lot of lately is going through my crafting supplies.  Having done a tremendous amount of sewing during December I have found myself with quite the upheaval in my craft and sewing room.  Time to clean!  I haven't inked up a stamp in months and once everything was put away and the room tidy I was inspired to play with some stamps.  Thus, today's card.  I've had this adorable dragon stamp for a couple years but hadn't used it.  Time to rectify the situation!

Card Recipe:

Stamps: The Stamp Barn (Heather's Stamping Haven CHSH 112M) and Papertrey Ink
Cardstock and papers: Cardstock is Stampin' Up! the the Design Paper is from K & Company
Ink:  Memento Tuxedo Black and Memento Bamboo Leaves Green
Image Colored: Coloring with a combination of Prismacolor Pencils and a few Copic Markers.
Tools and Accessories: Cuttlebug circles embossing folder, Vellum for the wings, Green and yellow Stickles glitter, Prima Flowers,

This week's MOJO Monday #328 (below) provided the layout inspiration:

This was so much fun to put together.  I haven't stamped or made cards in such a long time and I've missed it.

Until next time,

 

Cheers!

 

 

 

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Cake Dome Sunday #43: Eggnog cake doughnuts

Eggnog Cake Doughnuts...yum!  The perfect way to use up some left over eggnog you might have in your refrigerator.  These were great with our morning coffee (or tea).   I've frozen up individual baggies for the Mister's lunchbox to take to work when he returns after his vacation.

 

Simple and fast to make and quite yummy with the flavors of eggnog, rum extract and nutmeg.

 

 

Eggnog Cake Doughnuts

 

Preheat oven to 350 degrees

 



Ingredients:

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 cup eggnog
• 3/4 cup  granulated sugar
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 2 teaspoons rum extract

Directions:

1. In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. 
2. In a large mixing bowl, beat eggs, eggnog, sugar, butter and both extracts.
3. Stir dry ingredients into the beaten wet ingredients just until moistened and combined.
4. Spoon batter into greased doughnut pan.  Bake at 350 degrees until toothpick inserted near the center comes out clean. (about 10 - 12 minutes). 
5. Cool for 10 minutes before removing from the doughnut pans and finish cooling on wire racks.
6. When cooled, dust tops with icing sugar.

Yield: 2 dozen Doughnuts
 

 

If you don't have a doughnut pan feel free to use a loaf pan.  Just grease it well and bake the loaf longer (maybe 30 minutes for a loaf).  When a testing stick comes out clean you'll know it is done.

 

 

Until next time,

 

Cheers!

 

 

 

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Wishing you all a blessed Christmas day!

From our family (two and four legged) to yours, we wish you a blessed Christmas and good health and much happiness in the new year to come.

 

Cheers!

 

Jennifer

Cake Dome Sunday #42: German Springerle Cookies

When my children were little it was tradition in our household to begin Christmas cookie baking on December 1st.   My children, our dog, the floor and countertops and myself were covered in flour and sprinkles.  And it was all good! 

 

My children are all grown and in their thirties and out on their own, but I still hang onto the December 1st cookie baking tradition.  This week I made the first of our traditional cookies for this year:  German Springerle Cookies.  I posted this recipe two or three years ago, but I thought for anyone who might like the recipe that I'd repost.

Everyone has a special cookie or sweet that they look forward to during special holidays. At Christmas time one cookie that I look forward to making is German Springerle Cookies. They are a beautiful white biscuit embossed by using a special carved rolling pin that impresses the design onto the dough. You make them at least a month in advance of when you want to eat them because saved in a cookie tin, the flavor of the anise oil and seed enhances.

In doing a bit of research on the cookie's history I learned that name Springerle comes from an old German dialect and means "little knight" or "jumping horse." Historians trace these cookies back to the Jul fest, a midwinter celebration of pagan Germanic tribes.

These cookies are white, flavored with anise oil and seeds and are made with a very simple egg, flour and sugar dough.

Before I place my cookies on the buttered parchment paper before baking I sprinkle the buttered parchment paper-lined baking sheet with anise seed. This way, there is a slight addition of the anise seed to the cookie as well. The original recipe didn't call for the seed but I like just a touch and since it is on the bottom of the cookie it doesn't interfere with the design on top.

 

In my family my husband and one of my sons really like these and now Springerle Cookies have become a holiday tradition to have at least a few to share. Both times my son was deployed to Iraq I made sure that in his Christmas goodie boxes these cookies were included. They travel well. The are hard on the outside and soft inside. And best of all, they improve with age.

Here is the recipe I use. If you don't have the detailed rolling pin, don't worry. You can cut them into rectangle with a knife after you've rolled the dough.

German Springerle Cookies
4 large eggs
2 cups sugar
1 1/2 tablespoons butter, room temperature
1 teaspoon baking powder
1 teaspoon anise oil
4 cups all-purpose flour

Prepare baking sheets with buttered parchment paper. Avoid using insulated cookie sheets as they will cause the springerle cookies to brown during baking. These cookies should remain white and only the bottom will brown very slightly.

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter and baking powder and beat at high speed for 15 minutes, scraping the sides of the bowl occasionally. (And YES I said 15 minutes! This is a time I'm ever so grateful for having a stand mixer that I can turn on and let run.)

Now add the anise oil and flour, just mixing the flour until the dough holds together in a ball.

On a lightly floured board, knead the dough a few times (the dough will be sticky at first so knead in just enough flour to make it manageable.

Roll out the dough with a standard rolling pin, into a rectangle about 1/2 inch thick. Do NOT roll any thinner than 1/2 inch. This is important!

Next lightly flour your springerle special rolling pin and roll slowly and firmly over the dough to make a clear design impression. DO NOT roll it back and forth. You just want to impress the image into the top of the dough. Using a sharp knife cut the cookies apart and trim off the outside edges. Roll out scraps of dough in the same manner as before. BE SURE TO FLOUR THE ROLLING PIN AND BOARD BEFORE EACH PRESSING. THIS WILL INSURE THE DOUGH WILL NOT STICK.

Place cookies on your prepared baking sheets. Let the cookies stand, uncovered, overnight to dry. DRYING PRESERVES THE IMAGE DURING BAKING.

The next day PREHEAT oven to 350 degrees F. Place oven rack in the middle of the oven.

Bake one baking sheet at a time. Bake approximately 10 minutes or until slightly golden on the bottoms, but still white on top. Remove from oven and transfer cookies to wire racks until cooled. (let the cookies stand overnight to completely dry before storing.

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor.

The number of cookies yielded will depend upon the size and thickness of your Springerle cookies. I usually get two cookie sheets full.

Until next time,

Cheers!

 

 

 

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Cake Dome Sunday #41: White Chocolate Mousse and fresh Raspberry Sauce

With the holiday season of MANY holidays and Holy days fast approaching, including Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Years, these festivities involve food and family and friends and tables laden with delicious foods and desserts.  I'm not one to shy away from a cake or pie or plate of cookies, but sometimes one craves a dessert that is lovely in presentation, bright with fresh fruit, sweet with freshly whipped cream and just a little sweetness added to the mix but still on the light side.  After all, we've just eaten a fabulous, albeit heavy meal.   Enter my recipe for White Chocolate Mousse and fresh Raspberry Sauce.

 

This is a recipe you can pull together in a matter of minutes and put in your freezer or refrigerator until you're ready to serve. 
 

 

White Chocolate Mousse and Fresh Raspberry Sauce

 

Ingredients:

• 1 (10 ounce package) of frozen raspberries
• Juice of half a lemon
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup cold water
• 2 Tablespoons Grand Marnier or other liqueur (optional)
• 1 drop of red food coloring

 



      Mousse

• 1 teaspoon unflavored gelatin
• 1/4 cup water
• 1/4 cup milk
• 6 ounces white chocolate; broken into pieces
• 1 1/2 cups heavy whipping cream

Directions:

1. For the raspberry sauce, combine the undrained berries and lemon juice in the bowl of a food processor or blender and puree.  Strain the raspberry puree to remove any seeds through a fine strainer, pressing with the back of a spoon.
2. Add sugar, cornstarch, water and the liqueur and blend well.
3. Pour the raspberry sauce into a medium saucepan and over medium heat, bring to a boil, stirring frequently.  Reduce heat and continue stirring for one minute.  Remove from heat and allow to cool until ready to use.
4. For the mousse, in a glass measuring cup sprinkle the gelatin over cold water and allow mixture to soften for one minute.  Cook on high (100% power) for 20 - 40 seconds in the microwave and allow to stand for 2 minutes or until granules are completely dissolved.
5. In a small saucepan, bring milk to the simmering point and remove from heat and add the white chocolate.  Stir occasionally until the chocolate is melted and the mixture is smooth.  Blend the gelatin into the chocolate mixture.  Stir in 1 Tablespoon of raspberry sauce and the drop of food coloring into the chocolate mixture and transfer to a large bowl.  Refrigerate until slightly thickened but not gelled: about 10 minutes.
6. Whip the cream until stiff and peaks hold their shape.  Fold in the white chocolate mixture into whipped cream.
7. Beginning with the raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses.  Refrigerate one to two hours.  To serve, garnish with partially frozen whole berries or fresh, if available.

Yield: 4 servings

This is so fast and easy to make and a lovely lighter dessert option after a heavy meal.  I hope you'll try it.

Until next time,

Cheers!

 

 

 

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I can be found sharing at these online parties:

 

 Clever Chicks Blog Hop, FoodySchmoody Tuesday Tastings,  Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday's,  Share it One More Time, Much Ado About Monday, Feathered Nest Fridays, DIY Vintage Chic Friday,  The Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday BeBetsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday ,  This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration



Cake Dome Sunday #40: Sweet Potato Biscuits

It's Sunday and that means I've baked something special for the Mister. It is a very rainy, cold and dreary Sunday morning and I wanted to make a stick to your ribs kind of breakfast. Oatmeal is always warm and satisfying so to bring it up a notch I made some Sweet Potato Biscuits, fried up some apple slices in butter, maple syrup, vanilla, cinnamon and nutmeg, made a pot of oatmeal and there we had a filling and very tasty breakfast.

 

The biscuits are basically your traditional buttermilk biscuit recipe, but incorporate some cooked and mashed sweet potato and brush the tops before baking with some buttermilk and cinnamon/sugar.  They are lightly sweet and ohhhhh so good.  I added the fried apples because the Mister loves apple pie.  You might put the fried apples on the oatmeal instead and just add a touch of butter to your biscuit slice  (that's what I did).

 

However you choose to serve the Sweet Potato Biscuits you are going to enjoy them!  Guaranteed!

 

Sweet Potato Biscuits

 



Ingredients:

• 2 cups all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold butter, cut into pieces
• 1/2 cup cooked, mashed sweet potatoes
• 1/2 cup cold whipping cream   
• 2 tablespoons whipping cream
• 2 teaspoons granulated sugar
• 1/4 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 450 degrees.  Stir together first 5 ingredients in a large bowl.  Cut in the cold butter with a pastry blender until the mixture resembles small peas and the dough is crumbly.  If using a food processor, pulse the dry ingredients with the cold butter 5 or 6 quick pulses to achieve the pea-sized, crumbly mixture.  Freeze the dough mixture for at least 5 minutes to re-chill the butter.
2. Stir together the sweet potatoes and 1/2 cup whipping cream.  Add to the flour mixture, stirring just until the dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface (mixture will be very crumbly!  This is OK!!)  Knead dough for 1 minute and then pat it into a 3/4 inch thick circle.  Cut dough with a 2 1/2 inch round cutter, re-rolling the scraps as needed.
4. Line a baking sheet with parchment paper; lightly grease the paper with cooking spray.  Place the biscuits on the prepared baking sheets.  Brush tops of the biscuits with 2 tablespoons whipping cream
5. Stir together the remaining granulated sugar and 1/4 teaspoon of cinnamon.  Sprinkle the tops of the biscuits with the cinnamon/sugar mixture.
6. Bake at 450 degrees for 13 to 15 minutes or until golden brown.  Watch carefully so as not to get too brown.

Yield:  12 biscuits
Recipe adapted from 2013 Southern Living Special Collector's Edition Fall Recipes.

These Sweet Potato biscuits would be wonderful as a side to ham and eggs, adding a slice of ham to the biscuit.   Bacon or sausage would be equally as good.

 

Best of all...just eat them plain!  You can't go wrong. 

  



Until next time,

Cheers!

 

 

 

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I can be found sharing at these online parties:

 

 Clever Chicks Blog Hop, FoodySchmoody Tuesday Tastings,  Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday's,  Share it One More Time, Much Ado About Monday, Feathered Nest Fridays, DIY Vintage Chic Friday,  The Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday BeBetsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday ,  This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration