08 March 2017

Double seed stitch

Cast on even number of stitches
Row 1: k1, p1
Row 2: Repeat row 1
Row 3: p1, k1
Row 4: Repeat row 2


01 March 2017

Lemon Blueberry Loaf

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
75g unsalted butter, melted
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons fresh grated lemon zest *
2 tablespoons fresh lemon juice
1/2 cup milk
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour

Instructions

Preheat oven to 325; butter the bottom and sides of a 9"x 5" loaf pan with butter.

In a bowl, whisk the flour, baking powder and salt.

In another bowl, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.

Add flour mixture and milk slowly, alternating both (flour, then milk, then flour, then milk). Mix just until there’s no more flour visible.

Wash the blueberries. Toss the blueberries with a tablespoon of flour. (The flour coating will help prevent the blueberries from sinking while baking)
Add the berries to the batter and gently but quickly stir to combine.

Pour the batter into the prepared loaf pan.

Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.

Cool the loaf in the pan for 15 minutes before carefully loosening the sides with a knife. Turn the loaf out onto a rack to cool completely.

* Use 2 tablespoons of grated lemon for more flavour 

26 February 2017

Crochet tote bag



Abbreviations
ch = chain
st = stitch
sc = single crochet
sl st = slip stitch
dc = double crochet

Materials
1 skein of super chunky, 6 weight yarn
3 skeins of Lily Sugar & Cream yarn, Potpourri
6.25 mm hook

PATTERN

Working with two strands together, ch 20.

Round 1: Ch 2. Dc 4 into same stitch (making 5 total). Dc 18. Dc 5 into last stitch and turn work.
Dc 18. Sl st to join round (46 st total)

Round 2: Ch 2. Dc 2 into each increase (8 total). Dc 18. Dc 2 into each increase and turn work (10 total). Dc 18. Dc 1 beside chain st. Sl st to join round. (56 st total)

Round 3: Ch 2. Dc 2. Dc 2 into same st. Dc 26. Dc 2 into same st. Dc 25. Sl st to join round (58 total)

Round 4 - xx: Increase rows (follow round 3) till desired height

Handles 1: Ch 2, dc 7. Ch 30 (handle), skip 13 dc.
Dc 16. Ch 30 (handle), skip 13. Dc 8. Sl st to join round.

Handles 2: Ch 2, dc 7. Sc 13 across handle. Dc 16. Sc 13 across handle. Dc 8. Sl st to join round.
Sl st around top of bag, fasten with a slip st and weave in the end.

14 February 2017

Expresso chocolate chip chewy cookies

Prep: 35mins | Total Time: 45mins | Yield: Makes 24

Ingredients

3/4 cup all-purpose flour
3 oz unsweetened chocolate*
1 cup sugar
3 large eggs
1/4 teaspoon salt
2 cup bittersweet or semi sweet chocolate chips (mini), divided
2 tablespoon instant coffee granules
4oz (1 stick) unsalted butter, room temperature
1/3 teaspoon baking powder

Instructions

Preheat oven to 350 degrees.
In a double boiler, melt the butter, unsweetened chocolate and 1 cup of chocolate chips.

In a bowl whisk the sugar, eggs and instant coffee until thick and mixture forms a ribbon when spoon is lifted.

Slowly add the chocolate mixture to the bowl, whisking just until combined.

Sift the flour, baking powder and salt into the bowl and stir just until combined. 

Stir in the remaining 1 cup of chocolate chips.

Drop tablespoon of batter about 2 inches apart on parchment paper.

Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.

Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.

Note:
The batter is much looser than usual cookie dough. Keep in the fridge if making multiple batches.
Under bake if in doubt, cookies will continue firming as they cool on the baking sheet.

*Substitute unsweetened chocolate with 8 tablespoon cocoa powder


03 January 2017

Fresh Ginger & Lemon Loaf

Ingredients

2 sticks butter at room temperature
1 + ¼ cups granulated sugar
2 tablespoons grated fresh lemon zest (1 lemon)
2 tablespoons grated fresh ginger
4 eggs, lightly beaten
½ teaspoon fine sea salt
2 cups all-purpose flour

Instructions

Preheat oven to 325; butter the bottom and sides of a 9 x 5 –inch loaf pan with butter.

Put ¼ cup sugar in a bowl; add the lemon zest and ginger and massage together
Beat the 2 sticks butter in a mixer on medium-high speed for 1 minute.
Add the ginger-lemon sugar and beat for a few seconds before adding the remaining 1 cup sugar; beat 2 minutes, until lightened and fluffy.

Lower the mixer speed and drizzle in the eggs and salt; beat on medium-high speed for 2 more minutes – the mixture might look curdled.

Slow the mixer to stir, scrape down the sides of the bowl and add half the flour; mix 15 seconds before adding the remaining flour. Mix just until there’s no more flour visible.

Scrape the batter into the prepared loaf pan.

Bake 1 hour; insert a toothpick or skewer into the middle of the cake. If wet crumbs cling to the skewer, bake an additional 5 to 10 minutes.

Cool the cake in the pan on a rack 15 minutes before carefully loosening the sides with a knife. Turn the cake out onto the rack to cool completely.

Original post : http://familystylefood.com/2013/01/fresh-ginger-lemon-cake/

18 September 2015

Wedding swag

Wedding car swag




And something for the groom's twin brother

01 September 2015

Concrete succulent pots


I used this template / mold for the octagon pot - template here