Garden Update

Things are growing really well in my little garden. The first of the beans was ready today (sadly the dog stole it when I dropped it).

The peas have been coming for a couple days and are awesome. I haven't made any with them, as none have made it into the house before being eaten yet.



The strawberries have been going, and the pepper count is at 5 so far for green peppers and too many to count for the chilis!

Glueten Free Cherry Chocolate Pudding Cake

I have a friend who should not be eating a lot of gluten but she loves baking. She was drooling over the Cherry Chocolate Pudding cake that I made, so I decided to try making her a cake of her own (well actually I put her to work in the kitchen to show her how to do it). I also decided to make it a smaller cake, as it is a fairly rich cake and even with taking it to work with me it was hard to get through a 9 x 13 pan of it. What we ended up with was an 8x8 pan of gluten, egg and dairy free cake!

Ingredients:
¾ + 2 tbsp all purpose GF Flour mix (I used Kinikinik brand)
¼ cup organic whole brown sugar
3 tbsp unsweetened cocoa powder
1 ½ tbsp baking powder
3 tbsp coconut milk (you could also use almond, soy, or rice - I just had coconut on hand)
¼ cup applesauce (unsweetened)
1 cup cherries - rough chopped

½ cup organic whole brown sugar
1 ½ cup hot water
2 tbsp cocoa powder

Method:
1. Preheat the oven to 350F. (if using a glass pan cook at 325F).
2. In a bowl mix together the flour, sugar, ⅓ cup cocoa powder, baking powder, milk, and applesauce. (I had to add an extra 2 tbsp of milk, try mixing without before adding it. The batter should be thick but not dry).
3. Fold in the cherries.
4. Spoon the batter into a greased and floured 8 x 8 pan (or a pan lined with parchment paper).
5. In the same bowl mix together the dark brown sugar, hot water, and ¼ cup cocoa.
6. Poor overtop of the batter.
7. Bake 35 to 40 minutes (the cake will be set but not firm, you should see some pudding bubbling up on the edges.).

Chocolate Angel Food

I recently had a birthday, as seeing as how my birthday falls in August, I usually have ice cream cake. This year though, the weather has been cooler and I wanted something different. I wanted chocolate, but light and airy as it is summer. When I saw a chocolate angel food cake, I knew I had to make it!

Ingredients:
¾ cup all-purpose flour
¼ cup cocoa powder
¾ cup granulated sugar


¾ cup granulated sugar
12 large egg whites (make sure not to get any of the shell or egg yolk in with the whites or they won’t beat up properly)
1 teaspoon vanilla extract
1 ½ teaspoon cream of tartar

Directions:
1. Heat the oven to 325F.
2. In a bowl combine the flour, cocoa powder, sugar (3/4 cup) and set aside for a minute.
3. In a bowl with a stand or hand mixer (I guess you could do this by hand but there is no way my arm is that strong) mix the egg whites and vanilla. Beat the egg whites on medium high speed until they are frothy.
4. While beating the egg whites sprinkle the cream of tartar into the bowl mixing it in as you go.
5. Continue to beat the egg whites until soft peaks form (the egg white will come up with the beater if you remove it, but will flop over and not really hold its shape).
6. While beating the eggs slowly add the remaining ¾ cup of sugar and continue to beat until the eggs white become glossy and stiff peaks form (will hold a peak shape when the beater is removed).
7. With a whisk fold in the mixed dry ingredients.
8. Pour into an angel food pan (do not grease the pan, or flour it). Using a spatula smooth out the top of the cake.
9. Bake for 40-45 minutes (mine actually took about 55 minutes, but I think my oven might be a little off). The top of the cake should spring back when touched and the cracks should appear dry.
10. Let cool upside down (I stick mine on a top of a bottle or the top of the cake will get soggy).
11. Slide a knife gently around the pan to release the cake.
12. Enjoy

Reviews:
I love this cake! It is great without anything on it, but fantastic with strawberries and whipped cream. It was a great light birthday treat!

Birdie Stitches

I first came across the Birdie Stitches BOM from Little Miss Shabby when I was looking for something to make with my sunkissed fabric. I had fallen in love with the fabric, bought a bunch and couldn’t decide what to make with it. Embroidery isn’t something that I have done before, nor was it something that I thought I would be interested in doing, but I couldn’t get those cute little birds and the bright spring colors out of my head. So I decided to do a test run to see if I could 1. do embroidery and 2. if it would drive me nuts trying to do it.



I ended up with this cute little.... something.... I am not sure what to call it, but it is cute! I think it will end up being an oddly Shaped Mug rug, or might end up hanging as a teeny quilt in my quilting room, who knows. This did tell me though, that oddly enough I kind of enjoyed doing the embroidery.

With that knowledge and an upcoming vacation, I pieced together some blocks, printed the patterns, got myself a larger hoop, some thread and a water erasable marker. I have now been working on these blocks for just over a month (I started them on July 2 - really late) and this is what I have to show to date:










I am slowly catching up and can’t wait to see the final blocks and the final quilt. I love this quilt more and more as I work on it.

Cherry Chocolate Pudding Cake

I came home from vacation with a bunch of cherries and knew I had to do something with a few of them before I made myself sick eating them. I found a recipe for cherry chocolate pudding cake, and I had been wanting to try a pudding cake for a while. I had remembered them from when I was younger and loved the goey pudding mixed in with the cake, so I decided to give it a try. I did change the recipe a little bit to cut down on the sweetness and make a darker richer chocolate.


Ingredients:
1 and 3/4 cups All Purpose Flour
1/2 cup Sugar (1 original recipe)
1/3 cup plus 1/4 cup Unsweetened Cocoa Powder
3 tablespoons Baking Powder
¼ + 2 tbsp cup Milk
1/2 cup Unsweetened Applesauce
1 cup Cherries, fresh/frozen, pitted
1 cup Dark Brown Sugar
3 cups Hot Water

Method:
1. Preheat the oven to 350F.
2. In a bowl mix together the flour, sugar, ⅓ cup cocoa powder, baking powder, milk, and applesauce. (I had to add an extra 2 tbsp of milk, try mixing without before adding it. The batter should be thick but not dry).
3. Fold in the cherries.
4. Spoon the batter into a greased and floured 9 x 13 pan (or a pan lined with parchment paper).
5. In the same bowl mix together the dark brown sugar, hot water, and ¼ cup cocoa.
6. Poor over top of the batter.
7. Bake 35 to 40 minutes (the cake will be set but not firm, you should see some pudding bubbling up on the edges.).


Reviews;
This cake got good reviews and it was even good cold the next day. However, O decided that he would like it better without the cherries, or with the cherries chopped into small pieces. I am sure I will make this again at some time.

Relaxing Eye Pillows

There is nothing that helps a person cool down or great rid of a headache quite like a cool pillow on your forehead. I love placing something cool over my eyes when I have a headache or just want to relax. I have a couple of the gel filled eye masks that I keep in the fridge, and while I love how cool they are, they are very uncomfortable to actually put on. I have a heat pad that I picked up at a craft market for my shoulder that I love. As I love it so much, but it is a little big for my head, I decided to make a smaller version to keep in the freezer so i could just pull one out when I wanted to put something on my head, or pop one in the microwave to have something warm.

I started with the free pattern provided by Amy Butler (I love the idea of a slip cover I can take off and wash!), and then made a few modifications to it to spruce it up a little. I had a bunch of solid fabric and some scraps sitting around so I decided to do a little piecing to make them more interesting and fun (why not have them look fun as well?). I do love how they turned out. The blue one is filled with flax seeds and the pink has rice in it. They were very simple to make and I had them done in no time, which is great.



I also tried tracing my old eye mast and making one of a different shape. It turned out nice as well, but the I like the removable cover of the Amy Butler pattern.

I had so much fun making them I am now thinking of making a neck wrap to match!

Lesson Learned for Making Jam

I was visiting my parents when they informed me that they had a bunch of strawberries for making jam that they had picked up that day. No problem, I can handle jam - right? Well after two batches of plain strawberry I was bored and wanted to try something new. I was already putting together an apple rhubarb crisp, and apple strawberry jam sounded great. I googled a bit and came across a few recipes, but non used commercial pectin - they used the pectin already contained in the apples. Being ambitious I decided to try my hand at making jam the old fashioned way - condense the fruit enough so the pectin already there gels it. I read the directions, I measured and I started. Then I stirred, and I waited, checked the temperature, stirred and waited some more. After an hour or more I was thinking that this had to be done - it was getting really thick, but the temperature wasn’t moving! I waited some more, and the mixture of apples and berries on the stove was slowly moving toward the consistency of apple butter, not what I was going for. Upon looking at the stove, my Dad discovered the burner had been turned down. I had been keeping the mixture hot enough to evaporate the liquid but not enough to increase the heat - ooops. Upon turning the burner back up, I quickly reached the desired temperature of 220F and moved on the fill the jars with my really thick jam. The result of my mishap is a thick and delicious concoction - somewhere between a jam and fruit butter.


I am determined to get this process right, so I will be trying more jams the old fashioned way hopefully later this summer/fall. Next up is Strawberry Cherry jam.