07 July 2017

Banana Bread Loaf

Ingredients

170g butter, melted (1 1/2 sticks of butter)
1 1/2 cup sugar (1 cup caster sugar, 1/2 cup brown sugar)
5 eggs
6 tbsp buttermilk or regular milk
1 tsp vanilla essence
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/2 cup rolled oats
1 1/2 cup ripe bananas, mashed (3-4 large bananas)

Instructions

Preheat oven to 350; line 9"x 5" loaf pan with parchment paper.

In a bowl, sieve the flour, baking soda, baking powder, and salt. Set aside.

In another bowl, mix together the melted butter, sugar, eggs, milk and vanilla. Mix until well combined.

Add flour mixture and oats slowly. Mix just until there’s no more flour visible.
Add the mashed banana to the mixture. Stir to combine.

Pour the batter into the prepared loaf pan.

Bake 55 - 65mins.
Insert a toothpick or skewer into the middle of the loaf. If center is still wet, bake an additional 5 to 10 minutes. Remove from oven to a cooling rack when toothpick comes out clean from middle of the loaf.

Let cool the loaf in the pan for 15 minutes. Remove from pan and set aside to cool completely.

11 May 2017

28 April 2017

Baby blanket

Yarn : Caron one pound yarn, 100% acrylic
Size: 35" x 38"
Stitch: Garter stitch, stockinette stitch 

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