More Window Treatments

It's true, I went on a curtain whirlwind.
The drapey green velveteen tie-up shade I originally designed for an altogether different window. It's complicated and kinda weird but it came out OK considering I had no pattern and no clue. The luckiest part was I had these pull-stops from a hoodie, so the adjustable swoopy part is really easy to raise and lower.

The purple curtains I just "banged out." I had an old polyester sari which I thought would be perfect for lightweight summer curtains. I didn't use the detail print at the end of the sari, just the main part. This fabric has an edge print and a tidy selvedge so I didn't sew any side seams. Very simple.

Bee Overalls

I present to you - my second garment. I got this pattern at the thrift store for 25 cents. The black fabric I already had (just a light cotton). I got a happy bee iron-on patch, yellow grosgrain ribbon, and little happy sun buttons to finish it off. I also needed snap tape (baby clothes have snaps in pant inseams to facilitate diaper changes) which is really the only downside to baby clothes - it's tricky to put in. The major upside is that all the pieces are small and easy to cut. Also there's no really long straight sewing lines which I have a bit of a problem with still.
I sent these bee overalls to Australia as a gift to my new second cousin. They were well received by her mum (I even got a charming thank you note -- in the mail!). I really enjoy giving away my creations.

Kitchen Curtains

I knew I wanted to make kitchen curtains but just wasn't sure what fabric to use. I found a remnant of dress fabric and fell in love. These three panel curtains were the product.
I'd give this project a C. I think the bottom hem is convex and hangs poorly (and might be either too long or too short). I also think the rod pocket is too narrow. Also three curtains is insufficient for this series of windows. Live and learn!

Cushion

The fabric I got for my kitchen curtains was a remnant so I got the whole remnant. After making three curtains I had a piece of scrap left over, so decided to make a pillow. I already had a pillow form, the foldover ribbon trim, and some vintage buttons.

If I had to do it again I'd use interfacing as stretch fabric is a nightmare (for a beginner) and not wholly appropriate to a couch throw pillow. I'd do a lot of things differently to be honest. I'd give this pillow a C. However I recommend everyone try to make a pillow (easiest without trim or buttonholes) because it's a fun way to spruce up your living room.

Fan

I have a ceiling fan in my kitchen that's ugly with dingy white paint. I decided to repaint it and give it some pizzazz. The end result somewhat matches the curtains I made, which is a nice bonus. I got the design from here and modified it to be just the one ginko leaf.

Ginko is a pretty awesome tree in autumn. The graceful, fan-shaped leaves turn yellow.

Fan Stencil

1. Uninstall fan blades
2. Paint fan blades white
3. Trace printed design onto fan blades
4. Paint design in black
5. Reinstall fan blades

My First Garment

I've dabbled in sewing before, but I feel pretty good about completing my first garment made from a pattern. May I present: pyjama pants.

Chocolate Rice Crispy Treats

This is just a variation on the same recipe and marks the last recipe/picture I will be posting for some time. Enjoy!! :)


Chocolate Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

2 TB unsalted butter or regular margarine

40 regular marshmallows (10 oz, or 4 cups mini mallows)
6 oz milk chocolate for mixing
more chocolate for top




Instructions

1. Stove directions: Over low heat, melt butter and 6 oz chocolate in large pot stirring often. Add marshmallows and melt down, stirring until completely melted. Take off heat.
2. Microwave directions: In microwave-safe bowl melt butter and 6 oz chocolate stirring often. Stir in marshmallows microwaving for another minute at a time until marshmallows are melted, stirring after each minute.
3. Add rice bubbles, fold in until fully incorporated.
4. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
5. Melt more chocolate and pour over top as a finishing touch.
6. Cool (preferably at room temperature).
7. Cut into squares or bars.

Tips:
If you beat the melted marshmallows down, your treats will be dense. If you only stir the fluff lightly your treats will be looser.
Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days.
Use a glass or casserole pan as you will be cutting the squares while still in pan. Or, use a regular pan but line with foil: lift the whole panful out by the foil before cutting.
Can freeze but I always eat them too fast to have to bother.

Carrot Cake

This cake is so fruity you might call it a muffin (if it wasn't for the frosting!). This time I made cupcakes rather than a sheet cake, as cupcakes keep well as individual servings either in the fridge or freezer.


Carrot Cake

Yield: 1 sheet cake.
Baking Temperature: 350°F
Baking Time: 45 minutes


Ingredients


4 eggs
3/4 C canola oil
1/2 C applesauce
2 C sugar
3 tsp vanilla
2 C AP flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp nutmeg
3 C grated carrots
8 oz can crushed pineapple
1 C nuts


Instructions

1. Preheat oven to 350°F
2. Grease and flour pan.
3. Drain juice from can of pineapple, discard juice.
4. Beat together eggs, oil, applesauce, sugar, and vanilla.
5. Sift flour, baking soda, baking powder, salt, nutmeg and cinnamon.
6. Stir dry mixture into wet mixture.
7. Stir in carrots and pineapple.
8. Fold in nuts.
9. Pour in pan and bake 40-50 min.
10. Cool in pan 10 min then turn out onto rack and cool completely before frosting.
11. Frost with Cream Cheese Frosting.
12. If you wish, top with 1-2C sweetened shredded coconut.

Tips: For cupcakes, spoon mixture into cupcake pan lined with paper cups. Bake 20 min or until toothpick comes out clean, still at 350°F. Makes 24.

Cream Cheese Frosting

Yield:  a double layer cake or full batch of cupcakes

Ingredients

8 oz cream cheese (room temperature)
½ stick butter (room temperature)
1 tsp vanilla essence
4 C powdered sugar


Instructions

1. Sift or at least whisk lumps from sugar.
2. Beat cream cheese, butter, and vanilla in large bowl with electric mixer on medium speed until blended.
3. Add sugar gradually, beating until well blended after each addition.
4. Use right away or refrigerate and bring back to room temp before using.

Anzac Biscuits (Coconut Cookies)

 I am excited to bring you this recipe because most Americans haven't tried this southern hemisphere classic. Try it as-is if you like (tastes old fashioned), but I recommend adding vanilla. If you have coconut essence you could try adding a touch of that, or perhaps rum. I can't wait to try this with coconut oil in place of butter! Or maybe agave rather than sugar? The possibilities abound :)


Anzac Biscuits

Yield: 18 cookies of 1 Tbsp each
Source: The PWMU Centenary Cookbook
Baking time:  15 min
Baking temp: 325°F (160°C)

Ingredients

1 C rolled oats
1 C white flour
3/4 C desiccated coconut
3/4 C sugar
1/2 tsp baking soda
2 Tbsp boiling water
1/2 C butter, melted
2 Tbsp golden syrup

Instructions

1. Preheat oven to 325°F.
2. Combine oats, flour, coconut and sugar in large bowl.
3. In Pyrex cup, melt butter in microwave then stir in golden syrup.
4. Microwave water (in small cup) then stir in baking soda.
5. Add water solution to butter and stir.
6. Add butter mixture to dry ingredients and mix well.
7. Place small rolled balls on prepared baking ray.
8. Bake 15 min or until golden brown. 
9. Let cool on tray 2-5 minutes before removing to rack.

Tip: Prepare your baking trays with a silicone mat, with parchment paper, or grease with butter.
Tip: For a flavor a little less oaty, add 1 tsp of vanilla extract to wet mixture.
Tip: Golden syrup is a sugar cane syrup. Substitute agave syrup, light colored honey, etc.

Note: This traditional recipe is from Australia and New Zealand. These biscuits were sent to soldiers fighting overseas hence the name Anzac (Australia New Zealand Army Corps). Including no eggs, which were rationed during war, they have a long shelf life.

Apple Streusel Muffins

Apple Streusel Muffins


Yield:  18 regular muffins
Source: allrecipes.com
Baking Temperature: 400°F
Baking Time:  20 min


Ingredients: Muffins


1 1/2 C apples: peeled, cored, and diced small
2 C white flour
1 C sugar
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
 1 1/4 tsp cinnamon
2 eggs, room temp
1 C sour cream (8 oz), room temp
1/4 C butter, room temp


Ingredients: Crumb Topping


1/4 C brown sugar
3 TBsp flour
1/4 tsp cinnamon
2 TBsp cold butter
1/2 C oats (optional)


Instructions

1. Heat oven to 400°F.
2. Peel, core and dice apples, set aside.
3. Whisk together dry muffin inngredients
4. In large bowl, beat butter and sour cream.
5. Beat eggs into butter/sour cream.
6. Stir dry ingredients into wet ingredients until barely combined.
7. Fold in apples.
8. Fill muffin/cupcake cups 2/3 full.
9. For topping, combine sugar, flour and cinnamon, then cut in butter until mixture resembles coarse crumbs; stir in oats if using.
10. Sprinkle topping over each cup of batter.
11. Bake at 400°F for 18-20 minutes or until toothpick comes out clean.
12. Cool on rack in pan for five minutes then remove each muffin to rack to continue cooling. 

Tip: Use tart apples like granny smiths. Use 2 small or medium apples, maximum of two large apples, anywhere from 1 1/2 to 2 C once diced is fine.