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Wednesday, April 29, 2015

Minion Pincushion

This is the cutest pincushion EVER.  You can get the free pattern here.
Here is mine, I made the small one.  I think you should make one too!

Review of the Chevron Quilt pattern from Missouri Star Quilting Company

This is a Missouri Star pattern you can find them on YouTube here.

This is a super easy quilt to make, a seasoned quilter can make this one in a day and a new quilter could probably make it in a week or less.

This pattern is the perfect for the new quilter learning to make their first quilt.

By making this quilt you will learn how to cut fabric, how to piece a block and a quilt,and how to match seams. There are not too many seams in this one so it's a great starter quilt.  This is also a great quilt to learn how to do basic line quilting on a standard sewing machine.  I give this quilt an A+ for anyone wanting to learn to quilt.

I made this quilt using a bunch of left over layer cake strays so it's not the prettiest to look at but I wanted to test this one out to see if my niece could make it for her first large project and feel successful.  I think it fits the bill.  :)

Carrot Cake Low GI version

This recipe is for 4 ramekins or 4 mini bundt cakes.

2/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger (optional)
2 large egg (yolk only)
1/2 cup agave
1/2 tsp vanilla extract
4 Tbsp vegetable oil
2 medium carrots
1/3 cup non sweet coconut
1/3 cup chopped walnut
1/3 cup crushed pineapple drained
4 oz. cream cheese
2 Tbsp butter
1/2 tsp vanilla extract
1/4 cup Agave

The cake
Preheat the oven to 350 degrees. In a medium bowl combine the flour, baking powder, salt, cinnamon, nutmeg, ginger, nuts, and coconuts. Stir until evenly combined.
Peel the carrot and use a large holed cheese grater to shred it into a separate bowl. Add the egg yolk, agave, drained pineapple, vanilla, and vegetable oil to the shredded carrot. Whisk these ingredients together with a fork until evenly combined.
Pour the bowl of dry ingredients into the bowl of wet ingredients and stir just until evenly combined.
Coat 4 small (6oz.) ramekins or 4 mini bundt pan sections with non-stick spray, then divide the batter between each. Place the ramekins on a baking sheet to make them easier to transport in and out of the oven. Bake the cakes for 30 minutes, or until a toothpick inserted in the center comes out clean.

While the cakes are baking, place the cream cheese, butter, and vanilla extract in a bowl and allow them to come to room temperature. Once room temperature and soft, using a mixer on low mix until smooth. Stir in the agave a little and whip until it is all incorporated and the frosting has slightly thickened.
Very Important: Allow the cakes to cool before spreading the cream cheese frosting over top (otherwise it will melt and slide off). Enjoy!

Sunday, April 19, 2015

3 more quilt tops done only 100 or so more to go.....geezeeeeee

The DH went out of town for a few days for work... I do miss him while he's away but I also get so much done with no interruptions or dinner to make!  I did get strep throat the day he left but I didn't let that keep me from my work!  :)
So I worked on my Art Quilt.  I think this one is the one I'll enter for that category in our 2016 quilt show.

Then I made this one using left over charms from charm packs that I robbed when I was doing the boutique.  I used all the charms that I didn't like the fabric for this one.  I was surprised to find I liked the finished quilt.  Sometimes it's amazing how fabric no mater how ugly will go together and become beautiful.  :) or at least I think it turned out beautiful.  

Then this is the last one I made.  It is the disappearing hour glass by Missouri Star Quilt Company.  There is a YouTube video on this one.  I found it fairly easy to do and it was a very fast quilt to make.  I love this one.  :)

So tell me what you've done this week...  I'd love to hear about it if you want to post a link!

Tuesday, April 7, 2015

Steamed Blueberry Pudding

2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter or margarine
1 cup lightly packed brown sugar
2 eggs
1 teaspoon vanilla
½ cup milk
1½ cups blueberries, fresh or frozen

Grease a 2-liter (quart) pudding mold. A 2-liter heat-proof bowl or casserole dish makes a good substitute. You may also use two well washed 28 oz. stewed tomato cans.
Prepare a large dutch oven or soup pot with 3 or 4 inches of water. The pot should be large enough to hold the pudding with enough space for a pot cover. Place a trivet on the bottom. Bring the water to a simmer while preparing pudding batter.
Remove 1 tablespoon of flour and mix with the fresh berries. Skip this step if using frozen berries as the flour will clump from the moisture.
Mix remaining flour, baking powder and salt together. Lay aside.
Cream butter and brown sugar together. Add eggs and vanilla; beat well until light and fluffy. You may beat the butter mixture with a whisk or use an electric beater.
Add dry ingredients to butter mixture alternately with the milk. Stir in blueberries.
Turn batter into prepared mold or bowl. Cover with wax paper and foil and tie tightly with twine or secure with a sturdy elastic band. Place the prepared pudding into the pot of simmering water. the water should be hot enough to break bubbles. Steam 2 to 2½ hours. Check periodically to make sure there is enough water in the pot. It should be at least 2 inches deep at all times. Use boiling water to replenish the pot.
When pudding is cooked, carefully remove from water. Let pudding set at least 10 minutes. Turn mould or bowl upside down on serving plate. Cut pudding into wedges and serve hot or warm with a Brown Sugar or Lemon Sauce.
Makes 8-10 servings.
Brown Sugar Sauce
½ cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon lemon juice
1 cup boiling water
1 tablespoon butter

Combine all ingredients except lemon juice and vanilla. Cook over medium heat until mixture comes to a gentle boil. Lower heat and continue to cook and occasionally stir for 2 minutes. Add lemon juice and vanilla and mix well. Serve with steamed pudding.

Friday, April 3, 2015

Finished my little sewing case.

This is the cutest design ever.  It's pretty much completely made by hand.  The only think that is sewn in with a machine is one side of the zipper.  It is quite easy to make though.  I think the next one I will use a curved needle as I think that would make the gusset much easier to sew on.  I love how it turned out.  I've ordered some taupe fabrics to use on the next one.  This is one of my favorite styles of applique.  It's very much like Japanese applique that is so popular right now. However this pattern is not done by a Japanese designer.  Here is the link where to get it for yourself.

Here is my first one. So pleased to share it with you.