a diaper bag!

I found this free pattern over at sewforum.com. It was really easy to make. The hardest part was staying patient while I cut out all the pieces. I wanted to sew it up right away, but I knew I needed to stay focused on the cutting until I could. I really love it! I'm making matching accessories so come back soon to see them.

machines have been humming

Blogging went really strong, then I started to sew again.

Here's the latest.

I made 2 diaper burpies, Baby's 1st Christmas mitten ornie and one snowman gift bag.

I placed some white flannel down first on the diaper, then I embroidered the zebra's stripes.

I added the striped cotton border and a full back of the same fabric to finish off the burpie.

With the next burpie, I embroidered three type of trucks for the little guy to be born in Dec. 08. A strip of black fuzzy chenille was used for the road. A flannel border and backing completes this one.

Every infant needs his 1st ornament so I made this

one on a mitten I sewed with some of my Christmas stash.

Finally, the snowman drawstring gift bag.

Tuesday's with Dorie-Apple Cheddar Scones

If it wasn't for the suggestion of making these scones over at Tuesday's with Dorie, I would have never experimented with baking scones. Of course, I've seen them at the bakery, but chocolate brownies with nuts call out to me louder. Anything with a lemon icing or an orange zested treat would also rule over a scone. After my success of baking these delicious scones, I believe they are meant to be eaten right out of the oven as suggested. Any bakery showcase of sweet treats would lead me to believe that scones could be dry so I would probably select something else.

What is a scone anyway? It's compared to the American biscuit.

It's origin is from Scotland but the British make these snacks.

It should not to be confused with the English biscuit, which equates to the American cookie.

Here are my notes on these scones.
I halved the recipe since I wasn't able to say that I haven't met a scone I didn't like. I do like them now, but still, I'm not sure my family will be as fascinated with them as they are of muffins.

Dried apples were hard to find, in fact, I didn't find any at my store. I used one freshly diced apple. Of course I could have substituted the numerous amounts of other dried fruit that were looking at me when I stood in front of them telling my husband that "I need dried apples." I found dried cranberries, dried cherries, dried apricots, dried plums, even the famous raisin. They had a shelf all to themselves. From the comments left over at TWD, I decided to use my spatula to drop and shape these into rectangles on my Silpat. No sticky hands here. By halving the recipe I should have come out with 6 scones, but whose counting? I figure, less surface area equals more moist and tender insides.

I could smell the cheddar as it baked.

I didn't eat one, I ate two. I ate another because I felt it was necessary to taste one a couple of minutes out of the oven and another five minutes out of the oven. Sometimes it just has to be like this. It's all about tasting and testing. It's sweet science in the kitchen. I ate the last one with strawberry jam, again, more sweet science testing. I invited my daughter to come sit with me and taste them. She liked them. She asked me if I was going to serve hot tea. We both laughed, although it would have been a great idea, we are having more iced drinks these days here in Arizona. If I made this recipe again, I would use dried cranberries or cherries. They would certainly be sweeter then the apple I used since dried fruit are always sweeter.

A scone halved to see threads of cheddar and moist apple bites throughout.

Romanian Apple Cake-no frosting needed

The apples looked so delicious at the store so I bought a few extra to make this cake. I changed the recipe a bit by adding one tablespoon of cinnamon instead of the one teaspoon that was called for. I also added in salt to enhance flavors. When it was cooling, I sprinkled sugar on top. Powdered sugar would also look and taste as sweet! The cake mixes up really fast and the hardest part is peeling and cutting the apples. I like knowing that I'm eating fruit for breakfast. This is a great cake and just think, no frosting needed!

Romanian Apple Cake

adapted from allrecipes.com

5 apples, peeled and cored
3 eggs
1 1/2 cups white sugar
3/4 cup vegetable oil
1 teaspoon baking soda

1/4 teaspoon salt
1 Tablespoon ground cinnamon
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Cut the apples into 1 inch wedges. Set aside. In a large bowl, whisk together the eggs and sugar until blended. Mix in the salt, baking soda, oil, cinnamon and vanilla. Stir in the flour, just until incorporated. Fold in the apples and walnuts. Pour batter into prepared pan. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly. May be served warm or at room temperature.

Come for a ride over at the Cookie Carnival!

Snickerdoodle

My family's favorite type of dessert is the cookie. So when I read that Kate was having a Cookie Carnival over at her site, I decided that I would enjoy participating too. Since cookies are easy to pack in a plastic baggy, they make them easy to give to others.

Nothing taste better than an old fashioned sugar cookie. Today's cookie has a twist, it has been dunked into a cinnamon-sugar mixture thus calling it the Snickerdoodle. If you adore the taste & smell of cinnamon baking, then help yourself to this recipe for Snickerdoodles.

Here is my take on the recipe. It's a keeper, tried and tasted myself! I halved the recipe since I need to be baking scones tomorrow. Also, instead of using regular flour, I used cake flour. My first batch cooked a full ten minutes and they were really good, except I wanted to see if they would be slightly softer at nine minutes. There was a hard crunch in the 10 minute ones. My second batch only stayed in the heat (400°heat, poor little guys) for 9 min. They were definitely softer at first, then they hardened. I wonder if five minutes will cook them and result in a soft and chewy cookie? I think my next Snickerdoodle will be made from the recipe called Paradise Bakery copycat.

I love my Silpat. It makes clean up a breeze.

The cookie on the left were the 9 min. guys
and the ones on the right stayed in for 10 min.

The cookie on the left were the 9 min. guys
and the ones on the right stayed in for 10 min.

Snickerdoodles

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs
1. Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
2. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
3. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. Makes 4 dozen.

Cheesecake Brownies- a birthday tradition in my house

One day my husband tasted these cheesecake brownies at work. He knew he had to have more so he asked for the recipe. He was right in assuming we would fall in love with these delightful marbled brownies. I love eating New York cheesecake and the combination of chocolate and cheesecake takes the cake! These are requested in replacement of a birthday cake at my house. All I do is add candles.

Tonight is game night at my house. I will be hosting several teenage boys and girls. They will be playing video games and/or board games. My son requested these brownies instead of any type of freshly baked cookie for tonight. What a great idea.

Since my family really likes cheesecake, I double the recipe for the filling. It makes a higher cheesecake layer. I line my pan with parchment paper.

Mix up the brownie batter with cocoa, baking soda, oil and hot water. Watch what happens when you stir it up. It's a chemical reaction! I love this part.

Here's the double batch of cream cheese. So good.

After I pour the batter in the pan, I tilt it from side to side until it reaches the sides.

These are cooling and will be ready to be cut soon. I hope these will be well received.

Cheesecake Brownies

3/4 c. cocoa
1/2 tsp. baking soda
2/3 c. oil
1/2 c. boiling water
2 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. vanilla
1/4 tsp. salt


For Filling:
8 oz. pkg. of cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla


Stir cocoa and baking soda together in a small bowl. Blend in 1/3 cup of the oil. Add boiling water and stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup of oil. Stir until smooth. Stir in flour, vanilla, and salt. Set aside.

Mix all filling ingredients and blend with mixer. Pour brownie mixture into a 13"x9" pan. Add cream cheese filling mix on top of brownie mix and swirl with a knife until marblized. Bake @ 350* for 35-40 minutes. Cheescake layer should be very lightly browned when done.

Calabacitas

Here is a recipe I keep in my head. It's one of those recipes you know by heart. My mom showed me how to make this before I married and started off on my own. Thanks Mom.

The name of the recipe is Calabacitas. It means squash in Spanish. I usually use zucchini squash, but any green squash will do. Today I used Mexican gray squash. I don't know what they call it gray, it's not gray at all. It's plentiful during the summer and makes a great afforable side dish for dinner.

Calabacitas

• 6 squash, either zucchini, Mexican grays or yellow summer squash
• 1 med. yellow or white onion, chopped
• olive oil for sauteing
• 1 small can of diced tomatoes with juice or 2 med. fresh tomatoes, chopped
• 1/4 t. oregano
• half a can of drained yellow corn or a small can of white peg corn
• salt and pepper
• grated cheese, either cheddar or white Monterey Jack

Slice your squash up into bite sized pieces. Cut your onion into small pieces or into slices depending on how you like to eat your onion. In a large frying pan, pour a dash of oil into your pan and heat. Add your squash and onion and saute for a few minutes. Stir. I cook mine until I see the sides of the squash start to brown just a tiny bit. Add a can of diced tomatoes or your fresh tomatoes and stir until blended. Add corn. Sprinkle oregano and the salt and pepper to taste. Stir. Simmer until the zucchini can be pierced with a fork. Top with grated cheese and turn off the stove.

dinner,dessert and a new apron

Monday's dinner consisted of Honeyed Chicken Teriyaki, Jalapeno Cheddar Cornbread and a Mixed Berry Cobbler from Tuesdays with Dorie. The recipes for the chicken and the cornbread are below and the recipe for the cobbler can be found here.


I knew I'd be busy in the kitchen today, so over the weekend I thought it would be fun to make a new apron because I was going to be cooking along with some great cooks over at Tuesdays with Dorie. I had also promised myself that I needed to work from my fabric stash to dwindle it down further, so I dug up this green and pink paisley fabric. It was a bit bright, so I tempered it with some solid chocolate brown fabric. I like short aprons, nothing to long and hitting my legs is what I enjoy wearing. I like to stay as cool as possibly in the kitchen, especially during summer in AZ. It looks like I went with a brown border at the bottom, but I didn't. My model is wearing a skirt. What do you think?

So I started cooking. First to bake were the muffins.
They are the large muffin pans because I like to make
them hefty.

They turned out so yummy. Want one?

I added 2 jalapenos and 3 green onions differing from the recipe a bit. They were not chili hot. Next time I make them I'll add more chilies and only half of the recipe. I'm sending a bag full over to my son tomorrow.






Now to start the chicken. My younger son thought I was making chicken nuggets. They actually are chicken nuggets, but with a sweet and tangy sauce on top. One batch of nuggets are done, one is in the pan and the batch awaits it's destiny. The teriyaki sauce is done and is patiently waiting to be poured.

I served this with a side of white steamed rice.

Next up is the finale...dessert!

Looks like snow! No, it's dough.I made the dough a bit wetter by adding more milk so I could drop the dough on instead of rolling it out. The other changes I did was to half the recipe and add 3 T. of sugar instead of 3 T. for the entire recipe. I used a frozen mixture of Berries called Berry Medley. It consists of raspberries, blueberries & blackberries, a really yummo combo.

Here it is. It cooled for 5 minutes and I ate it with whipped topping. It was really, really good and a delight to make and eat. I liked how the there was just the right amout of berry juice to spoon up. I never cook with berries of the rasp, blue and black variety. The only fresh berries I buy are strawberries. Dorie has opened my eyes to baking with frozen berries. They were on sale too! It tasted like a dessert you'd eat on vacation...something you'd splurge on. Thanks for your recipe Dori.

Jalapeño Cheddar Cornbread

from Ina Garten's Barefoot Contessa at Home adapted from Anne Strawberry and me!

3 C. all-purpose flour

1 C. yellow cornmeal

1/4 C. sugar

2 T. baking powder

2 t. kosher salt

2 C. milk

3 large eggs, lightly beaten

1 1/2 sticks unsalted butter, melted

8 ounces aged extra-sharp Cheddar, grated

3 chopped scallions

2 seeded and minced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. (I used 2 large muffin pans and sprayed them with canola oil). They baked for 30 min. using the large muffin pans.) Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Honeyed Chicken Teriyaki
adapted from In the Kitchen with T

Prep time: 1hr - 1hr 15 min.
2lb boneless, skinless chicken breasts
1 1/2 c flour
1 tsp salt
1/2 tsp black pepper
3 eggs, beaten
oil for frying

Glaze
1/2 c soy sauce
1/2 c honey
1/2 tsp crushed garlic
2 tsp ground ginger
3 Tbsp sesame seeds, optional

Preheat oven to 250*F
Cut chicken into approximately 2″ cubes.
Combine flour, salt and pepper.
Dip chicken chunks into eggs, then coat with flour.
Using a non-stick skillet, pour a little oil into the pan and heat over medium-high heat.
When oil is hot, add chicken, a bit at a time. Plan on probably 3 ’shifts’ for this amount of chicken. Turning chicken to brown on all sides. Allow about 6-8 minutes cook time, each ’shift’.
Meanwhile, in a small sauce pan, heat soy sauce, honey, garlic and ginger.
As chicken gets done frying, remove and drain briefly on paper towels. Dip in honey mixture, to coat. Once all chicken is cooked and dipped, you may sprinkle with the optional sesame seeds, if desired. Then bake on rack in pan at 250* for 20 minutes. At the 10 minute mark, brush with any remaining glaze.

For next week's TWD, Karina of The Floured Apron has chosen the Apple Cheddar Scones on page 32. I'm hoping to dry my own apples for these unless I get lucky at the store.

I've jumped on the bandwagon

I've been reading what the cooks have been doing over at Tuesdays with Dorie. What a fun thing to do. I found a great deal on it at Half Price Books. There are only two copies left after I got mine. I'm going to skip the Berry Mixed Cobbler this week and plan for next weeks challenge.

I've already gone shopping at the grocery store this week and I don't want to go out in 113° heat today.

patchwork ball for baby

I found this patchwork ball pattern over @ tinyhappy's blog. Take a look at her blog. It's really nice. You'll find a nice shoulder bag tutorial there too. I've been wanting to make it for the longest time. If you sew, you know how that goes. The list is a never ending list.

As for the patchwork ball, I want to incorporate some colorful ribbon loops in the seams. These will be great for an infant's stimulation and they will keep their little fingers busy.

Photo courtesy:
happytiny

in search of the perfect copycat recipes

I absolutely love eating freshly baked cookies. I try not to bake them very often because I know I'll gobble them up in no time. Paradise Bakery bakes the most delicious cookies ever. My son used to work there. I knew of their bakery delights long before his employment. He used to come home with the ones left at the end of the day...oh my! Just pop one in the microwave and you got that 'just baked' smell in the kitchen.

Since putting the Food Blog Search by Google on my site, I thought I'd try it for the first time. I decided to start my quest for copycat recipes of PB. Immediately I found a recipe. Over at the Picky Palate, there is one for Chippers. She notes that her recipe was found at Genesis Of A Cook. I wonder if Genesis knew she made a copycat Chipper? Time to make these myself and take their picture. The chocolate cake I made for Father's Day has one piece left, so it's time to get into the kitchen. I think they will be great according to Jenny. Here's the recipe again.

Chewy White Chocolate, Chocolate Cookies

or shall I call it Paradise Bakery Black & White Chipper Cookie copycat ?

1 3/4 cups flour

1 1/4 cups cocoa powder

1 cup white sugar

3/4 cup brown sugar

2 tsps. baking soda

1 cup butter

2 eggs

1 tsp. vanilla

1/4 tsp. salt

2 cups white chocolate chips

1. Preheat oven to 350 ° and grease cookie sheet.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.
3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yields about 36 cookies

These are moist, tender and out of this world!

Let me know if you try these.

free bitty booties for baby

Heather Bailey's Bitty Booties
These are definitely a must for
da babe!

Free Baby Bib Pattern

I made a set of baby items for my sister who gave them to a teacher she substituted for. After the teacher gave birth, she then asked my sister to take over her position for the the rest of the school year. Sis pleasantly accepted. Here is a bib I made and you can find the free pattern at chickpeastudio. The other things I made were a pink burpie and some really cool stuffed animal made with the embroidery machine.


I love chickpeastudio!

Some animals have escaped the funny farm...but they have been caught. Line up for your mug shot guys!

FREE Diaper Cover Pattern

Click here

for a free diaper cover pattern in a lot of sizes.

I can't wait to make
these for my grandbaby.

Mom's Tamale Pie

Traditionally, we make real tamales twice a year from fresh white corn in the summer and masa during the winter. Both are very different than each other as to what is put inside the tamale, but they both have corn as the main ingredient. This tamale pie is quite different that the tamales made in husks. Still, this is a very tasty & easy dish to prepare.My mother has made this for years. In fact, her recipe card has turned a vintage brown, therefore I had to rewrite over some of her measurement amounts. I think Mom got this recipe on the back of a corn meal box back in the 50's or 60's. Instead of using canned green chili, I used freshly roasted green chili because I like hot chili. We get fresh chili here once a year and it's roasted outside the store and then I take it home and freeze it. I like to lay strips of green chili on top of the pie.

Here's the recipe.



Tamale Pie

1 15 oz. cream corn
3/4 cup yellow corn meal
1/4 cup vegetable oil
1 tsp. salt
1 tsp. baking powder
1 cup milk
1 cup of shredded cheddar cheese
1 small can of green chili-either diced or cut into strips

Mix it all together and pour it into a greased pan. It will fit
in a 8 x 8 metal because that is what my mom always used.
Bake it at 350° for 1 hour.

Fahja liked his Paris shirt

The Father's Day shirt was a big hit...eventually. Fahja (aka 'Father', a Michael Myer's word in Austin Power's Gold Member movie) received a "nice shirt"comment from my son. Apparently the Mandarin collar was unheard of in my husband's vocabulary library. That's ok. As he wore the shirt throughout the day, first to church, then to the grocery store and then to get a slush, you could tell the shirt was growing on him. There was evidence of drippy slush on the shirt. Was it pina or was it lemon? Then as he sat down for dinner, he seemed to glow with the acceptance of his new style of shirt. See, my husband wears only shirts with collars which are the typical pointed collar you find on polo shirts, golf shirts and cowboy shirts. I took a chance when I decided to make him the shirt. After the days end, he asked me if I could wash it for him so he could take it on his trip to OK tomorrow. It's washed and hanging in his closet now. I guess he likes it now and I am glad I don't have to sew a new collar thank goodness!

Sponge Bob is pregnant...oh my!

When you don't have a model to try on your creations, who do you turn to?

Sponge Bob to the rescue!

Bob is wearing a Simplicty maternity pattern #4704 in the skirt/dress version. It's a skirt on Bob, but if he pulled it up higher it can be worn as a dress.......and yes, Bob is pregnant......that's what happens when you live in a pineapple under the sea! You turn fruity.

Beef, it's what's for dinner!

Some may find it awful to look at and not willing to taste it. Then there's the ones who find it interesting. What do you think?

It's the tongue of a cow....and it's food on my table..it's also considered a delicacy. So how did I prepare the fat muscle of beef? I boiled it until it was tender, about 2.5-3 hours. Let it cool, then peel off the outter rubbery skin. Now slice it into thin slices and prepare a sauce for it. We enjoy ours with authenic Mexican red chili. When it's mixed with red chili it's called Chili con Carne.

I love onions, so I added a whole medium sliced onion and simmered everything until the onion was tender. My husband is taking burritos to the roping tonight. I'm sure he'll share with the cowboys there.