To Win

Halloween is a fun holiday not to mention colorful.
When a friend bought this Table runner with Halloween theme, I thought perfect!

In the package you have instructions.

As well as fabric for the top of the table runner.
There are things that are not included (typical) as it is your choice on what you may want to use.
Not included: batting, backing fabric and binding (all optional).

You want to start by pressing everything so it’s straight.
Press iron down don’t move it on fabric as not to stretch fabric.

Make any markings you need to help guide you as you sew.
Use chalk or erasable pen.
I am using the Black/Orange border as my sewing guide.
I wanted a “connecting line” between the borders.

You can select to chose which color you want to use first as they are the same length (Yellow or Purple)
I chose to start with the Yellow for more contrast but it’s up to you.
The instructions are only a guide line.
Put right sides of fabric facing together and sew.

How the sewing line should look on right side of main fabric.

You want to iron your seams.
Always iron to the darker side of your fabric.

Repeat on other side.
This is how it should look from back side.

As you get 3 long stripes of fabric (Yellow and Purple) you need to trim it to size.

You don’t have to be exact and as long as you cut it just a little longer you’re good.
You could get a little fancier and add cornerstones.
You could mix and match your 2 colors.
I didn’t think it needed that, so I kept it simple.

Decide where you want to position the sides.
I decided to stay with the border but you have extra fabric so you can chose to make your table runner longer.

Iron again.

A close up look at the corners.

Repeat process with Purple strips of fabric.

Close up look at corner.

At this point you have options.
You can turn raw edges under, sew and be done.
You can buy ready made biding.

I chose to make my own biding using Halloween color fabric.
It’s stripes of Orange and Black cut on bias so lines are diagonal.

Cut to size your favorite type of batting.
Cut to size your selected fabric for backing.
Attach with pins until you are done
Cut access fabric and batting.

You may want to use a walking foot.
As it will help with moving all layers of fabric nice and smooth.

Every batting package will tell you how wide your stippling needs to be.
Usually, around 4-5 inches apart.
That means you don’t have to stipple every little square inch.

You can use stippling as a decorative feature.
You can stipple all your colors the same way.
You may choose to stipple every color different and create something more unique to you.

Decide what thread color you want to use.
Have a dominant color and you don’t want your stippling to show, chose that color.
You could use a contrast color and make your stippling even more of a feature.
Another option is to use clear thread.
You are the designer!

A look at back fabric, already have some stippling going.

You could saw your back fabric and turn it and then do your stippling.
I chose to use binding.

Not sure how to make your own binding?
How to attach your binding?
What to do with those corners?
Look for future posts to answer all these questions!

Have a fun and safe Halloween!

Enjoy!

Let’s create something!

 You heard about ‘Paleo Diet’, you are thinking, it sounds interesting BUT then the next thought comes to mind…
I’m going to have to give up on a lot of my favorite foods.
So don’t!
Don’t look at it as giving up on but switching it up.

Who said Chocolate and didn’t get some?
There you go!

Ingredients:

• 1/2 cup Cocoa butter
• 1/2 cup Cocoa powder
• 1/2 tsp. Lucuma powder
• 1/4 cup of Honey
• dash of Salt

As we are dealing with Chocolate you need to set up double boiler.
What is double boiler? don’t worry no need to go out and buy some new contraption for the kitchen.

Take any pot and fill it about a 1/3 with water.

Put a bowl on top, I prefer Pyrex.
There you have it, double boiler!
The idea is you don’t direct heat or the Chocolate will burn.

On to make the Chocolate.
You can get Cacao Butter at ‘Whole foods’ or order online if you can’t find it in your local store.

Measure 1/2 cup Cocoa butter, don’t pack it.

Put Cocoa butter into bowl.

Wait until Cocoa butter melts completely.

Cocoa Powder, you can find it in the same places.

Measure 1/2 cup Cocoa powder.

Add Cocoa Powder to bowl.

At this point you mix.

Lucuma powder I was only able to get online (off Amazon.com)
Wondering what is Lucuma powder?
It’s a fruit from Peru.
Adds flavor somewhat like Maple Syrup.

Add 1/2 tsp. Lucuma powder

Mix, this is the consistency you should have.

Honey makes everything better!

Add 1/4 cup of Honey to bowl.

Add a pinch of salt.

Mix again.
Your texture is now smooth and you could be done.

You could also decide to add something extra.
How about a pinch of Cinnamon?
Mayans added chili powder to their chocolate.
In this case I chose to add unsweetened shredded Coconut.

Adding the unsweetened shredded Coconut changes your consistency to be a little like toffee candy.

Try it see how you like it!
Add a little more or a little less, it’s up to you.

You could use the chocolate as a top for a cake.
Want to just eat it? really?
Why not make it look a little fancy?
Think about those designer chocolate, you can have it all!
Just get a silicon mold designed for chocolate (you don’t want the ice one’s, this is HOT!)

Use a big spoon so you are not dripping Chocolate all over the place.
Fill out your molds.
As the Chocolate has coconut it’s not as smooth but it’s so worth it.

Another option, leave your chocolate plain and add things to it in the molds.
Add raisins, Almonds, Macadamia nuts, mix some coconut in just one of the shapes.

Pop it in the freezer for an hour to harden.
Now they will easily pop out of the molds.

So you want to know how it taste too?
AMAZING is how!
More like European Chocolate that just melts in your mouth.

Ok you can eat it….
Don’t “forget” to share it 🙂

Enjoy!

Let’s create something!

You want to create your own buttons so it will match your design perfectly, what do you do?
Use Self Cover Buttons!

Instructions are simple and located at back of packaging.

Trace the right size circle to match the size of your button.
You can use a scrap peace of tracking paper.

Audition your circle on a small piece of fabric, trace and cut.

Now that you have your fabric circle, turn it so the right size of the fabric will face down.

Put button on top of your fabric.
The teeth are sharp so be careful not to hurt yourself.

You may want to use a pencil with an eraser to push the fabric into the teeth.

Start pushing your fabric into the teeth, first on opposite sides.

Then all the way around.

Put back plate on top.

Push down.

It will snap into place.

You are now the proud owner of your very own unique button!

To view another technique of how to create your own button: How To: Button Maker
To view another technique of how to create your own button: How To: Make a Button Using Your Fabric

Enjoy!

Let’s create something!

You created a gorgeous buttoned down shirt and you want to create your own buttons using your own fabric, what to do?

Get Buttons to Cover!

A look at back of packaging.
This is an old package with some advertising on it.

The instruction paper inside.

The parts you will use.

Use a paper to trace the size circle/button you would like.
You can use a scraps tracing paper from a pattern you use.
Cut out your circle pattern.

Use only need a very small piece of fabric.

See which part of the print you would like to use as the front of your button.

Trace and cut your circle from your fabric.

This White rubbery gizmo is called Miracle holder.
Place it with hole facing up.

Place your fabric on top.
Right side of fabric facing down.

Put button shell on top of fabric.

Put pusher on top of everything.

Press down.

A side angle.

Remove pusher.
This is what you will see.

Put back of button on top.
Make sure your fabric is all tucked in inside.

Put pusher on top.

A side angle.

And push down.

You are done!
Just remove the button and there you go.

A side view of your completed button made to mach everything you wanted.

To view another technique of how to create your own button: How To: Button Maker
To view another technique of how to create your own button:How To: Make a Button Using Your Fabric, Self Cover Buttons

Enjoy!

Let’s create something!

While browsing Robb wolf’s site I came across the ‘Apricot Power Bars’ and I thought I just had to try it, because they sounded so yummy.
You are forwarded to Elana’s Pantry site where he got the recipe from.
After making it and it is very good, I set out to try and improve it, making it even better.
The several attempts, the result is an even sweeter dessert, Paleo friendly, no sugar added!

Ingredients:

• 2 cups pecans
• 1 cup dried apricots
• 1/2 cup unsweetened finely shredded coconut
• 1/4 cup golden raisins
• 1/4 cup chunks of dark chocolate 70% or above
• 2 eggs
• 1 Tbs. vanilla extract
• 1/4 tsp. salt

Start by pre-heating the oven to 350°F.
You would need 8×8 inch Pyrex baking dish.

Start of with the dry ingredients.
You can use a food processor, I found that my Vitamix does an excellent job chopping and it’s easier and faster to clean.

I prefer organic pecans.

You can see the ingredients list is huge: Organic pecans.

You will need 2 cups of pecans.

The organic Turkish apricots similarly has a huge ingredient list, or not 😉
No artificial preservatives or sugar needed.

From here how fine you want it chopped is up to you.

Once you’re happy with it, put it in a large bowl.

Time to add more yummy ingredients, organic unsweetened shredded coconut.

Add 1/2 cup unsweetened finely shredded coconut.

For extra sweetness add raisins.

1/4 cup golden raisins.

Use dark chocolate 70% or above.

Add 1/4 cup chunks of dark chocolate.

Put in the bowl as you measure.

Give it a quick mix.

Now on to the wet ingredients.
Organic eggs.

In a small bowl add 2 eggs.

We love our Vanilla extract!

Add 1 Tbs. vanilla extract.

Some sea salt.

Add 1/4 tsp. salt.

Mix it all together.

Pour it over your dry ingredients and mix.

Use parchment paper on your Pyrex baking dish.
Or use spray oil.

Spread your mix evenly and pack it down a little.

Put it in the oven, 350°F.

After 25 minutes, this is how it should look.

Put a timer for 20 minutes to let it cool.

Time to eat!
To control how sweet it is, add or subtract from raisins.

When you know you’re going to have a busy day, take a piece with you to munch on.
Try using different fruits, I would recommend dates.
The choices are limitless!

Enjoy!

Let’s create something!

You can find: Almond-Scented White Cake – Part 1

While you are waiting for the cake to cool, it’s time to turn your attention to the frosting.

Frosting:

• 1 cup mascarpone
• 1/4 cups confectioners’ sugar
• 1 1/4 cup heavy cream

You will need 1 1/4 cup heavy cream.

Pour heavy cream into a bowl.

Add 1/4 cups confectioners’ sugar.

Whip together using an electric mixer set on medium-high speed.

Fold in 1 cup Mascarpone.

How the frosting should look.

Both cakes will need to be cut in half.
Use a long serrated knife, cut each cake in half horizontally.

We elected to use Raspberry preserve.

Place half a cake on a plate and spread with Raspberry preserve.

Spread some of the frosting on top.

Place second half of cake on top.

Repeat for all layers.

Spread the remaining frosting over the top and sides.

Press the toasted almonds onto the sides and sprinkle on top.
Clean edges of cake plate.

Time for taste test…
Cut a piece and enjoy!

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
Makes one 9-inch cake; serves 10 to 12.

You can find: Almond-Scented White Cake – Part 1

Let’s create something!

You can find the original recipe from Williams-Sonoma:
http://www.williams-sonoma.com/recipe/almond-scented-white-cake.html
In this case we changes it up and choose to use different frosting

Picture from Williams-Sonoma

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup milk
• 5 egg whites, at room temperature
• 3/4 cup raspberry preserves, melted
• Raspberries (optional)
• 1 1/4 cups sliced almonds, lightly toasted and cooled

Preheat oven to 350ºF.
Start of with two 9 inches and 1 1/2 inches deep cake pans.
Butter and flour the cake pans.

In a medium bowl, sift 2 cups unbleached all-purpose flour .

Add 1 Tbs. baking powder .

Add 1/2 tsp. salt.
Mix all together.

Put 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature to a large bowl.

Use an electric mixer set on medium-high speed, beat the butter until light.
Gradually add 1 1/2 cups sugar.

Beat until well blended.

Beat in 1 tsp. almond extract

As well as, 2 tsp. vanilla extract.

Once you get a nice consistent blend, Reduce the speed to low.

Alternate adding from 1 cup milk.

And the flour mixture into the butter mixture

Work it until combined.

In a large bowl, use an electric mixer set on high speed, on 5 egg whites, at room temperature.

Beat egg whites until stiff peaks form.

Use a rubber spatula, gently fold the beaten egg whites into the batter.

Continue until it’s incorporated.

Divide the batter between the prepared pans; smooth top with the spatula.

Bake in oven for about 30 minutes at 350ºF.
Cakes are ready once a toothpick inserted into the centers comes out clean.

Transfer to racks and let cool in the pans for 10 minutes.
Use a sharp knife around the pan sides to loosen the cakes.
Invert onto racks and let cool completely.

You can find: Almond-Scented White Cake – Part 2

Enjoy!

The nice thing about a memory wire Bracelet is that you don’t need to worry about the fit, as well as, no need to fiddle with a clasp.

Start by using the right tools, memory wire sheers.
Cutters are not designed to be used with this product, they will not cut any longer if you use them on memory wire.
You will also achieve a clean safe edge when using memory wire sheers.

Memory wire is a spring like wire that holds designs snug against your skin.
Sizes of memory wire packs varies.

String your complimentary color of beads onto the memory wire until you are happy with the size you get.
I suggest you overlap a little.

Once you are happy with the size, use your memory wire sheers and cut.

Use round nose pliers to form loop at the end of the wire.

Twist against the curve of the wire to form a loop.

Check size again, add or remove a few beads if necessary.
Form a loop on the other end of the Bracelet.

You want the loop close to your last bead.

Have it snug but not too tight.

Your Bracelet can be done at this point.
You may want to add a charm to it.

Open a Jumprings with 2 pliers.
Remember, twist, don’t pull it apart.

Add your charm and attach to one of the loops on your Bracelet.
In this case Star of David charm that has a loop on top.
By attaching the charm to a jumpring first you will get more movement to your Jewelry piece.

Enjoy!

Let’s create something!

 You can find: How to: Almond Joy Layer Cake – Part 1

Place parchment paper around your cake stand.
It will keep your surface clean.
After you’re done decorating the cake just pull out.

Use the time until the cake cools down to spread the almonds on a baking sheet and let it toast for 12 minutes.
Once done, let cool.

In a saucepan, combine 3/4 cup cream.

Add 1/4 cup granulated sugar.

Add a pinch of salt, let simmer, stirring, over medium heat until the sugar is dissolved.
Should take approximately 3 minutes.

Remove from heat and stir in 2 tsp. vanilla and 3 packed cups coconut.

Fold until get a consistent mix.

When cool, fold in 1 1/2 cups almonds.

Keep folding until you get a consistent mix.

We deviated from the recipe here by making the weeped cream at this point.
Use 2 1/4 cups cream.

Put in a bowl or a mixer bowl.

Add 1/3 cup confectioners’ sugar.

Whip until stiff.

Place you cake on a flat surface.

Remove parchment paper.

Split the cake layers to make 4 layers.
Cut each cake to 2.
We used Rachel Ray’s tip on how to cut and it worked like a charm:
“Use a long serrated knife to slice about 1 inch into the layer, turning as you cut, until you’ve gone all the way around.
Repeat, cutting deeper into the layer until it’s evenly sliced in half.
(Rookie mistake: trying to slice straight through— crooked city!)”

Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture.

We deviated from the recipe by adding some of the whipped cream on top of the coconut-almond mixture between each layer.

Place the second layer cut side down and spread with 1 cup more of the mixture and whipped cream.

Repeat with the remaining cake layers and filling.
Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.

Sprinkle the top with remaining almonds.

Remove parchment paper from around your cake stand and wipe any access cake.

Finally the cake is done and looking beautiful, like a work of art.

Time for taste test…

This is one of the best cakes we’ve ever tasted.
The birthday girl thought the same 🙂

Enjoy!

 You can find: How to: Almond Joy Layer Cake – Part 1

Let’s create something!