Friday, December 21, 2012

Chocolate and Orange Filo

 Since the filo dough that I bought came in a 1 lb package... and since I just happened to have some chocolate glaze icing leftover from a cake that I had made... and since I had an orange that was drying out but I didn't want to throw away, I decided to combine them all. *grin*

*I probably used less than half a roll of filo dough to make this. So being generous, it was probably about 1/4 lb.

I started by layering the filo dough in the bottom with melted butter brushed between the sheets. I used 6-8 sheets.
Then I spread about half of chocolate around the middle of the filo dough. Then I cut up 1 orange and sprinkled it around amidst the chocolate. (And, I didn't do this at the time, but as I was eating it I realized it desperately needed some spice to it. When I do this again, I'll probably sprinkle some cinnamon, a little brown sugar, and maybe even a little ground cloves in with the orange and chocolate.)

5-6 more sheets of filo dough, with butter in between of course. Then more chocolate...

And THEN, you roll the whole thing up and turn it sideways!

Brush the top with butter....

About 25 minutes in 375 degrees...

And Viola!  (we have a very messy but delicious dessert.)

One way to make this prettier and less messy is to make several individually sized rolls. (next time...)

Tuesday, December 18, 2012

Filo Dough with Meat Filling

Here is another one of my creations. I started making this sort of thing when I was in college, only with regular tortillas dipped in butter instead of the filo dough. Only a few months ago did it graduate to this form...which is probably where it will stay for a while, since it is truly fabulous just like this. Once again, I'll remind everyone that I never measure anything, so all the measurements are approximations... and especially with my main dishes, it's easy to play with the proportions and still get it roughly the same. 
1/2 cup butter, melted
1/2 lb filo dough
1.5 lb ground beef
2 large onions, diced (white, yellow, or sweet -- I've used all of them before)
1/2 lb of mushrooms, chopped
oregano (I have some wonderful Turkish oregano from Penzey's Spices--but sometimes I use regular Italian seasoning too...and sometimes I use both!) 

1. Saute the ground beef with the onion and mushroom in a large skillet. When it starts losing its juices and becomes brown around the outside, add about 2 tsp of minced garlic and 2 tsp of cinnamon (I know it's a lot, but that's part of what makes it so good!). Sprinkle salt generously over the whole skillet and follow it with a healthy dusting of oregano (or Italian seasoning.) Once the meat is cooked through, test the mixture to see if you like the flavor. I usually end up adding more salt and cinnamon.

2. As the meat mixture simmers, prepare the filo dough by laying sheet by sheet in a casserole dish and brushing lightly with melted butter between each layer. Use about half for the bottom. 

3. Spread the meat mixture in the middle of the filo dough.

4. Layer the second half of the filo dough on top of the meat, pressing down around the edges. Fold the sides of the bottom layer of filo over the top layer. Brush the very top with whatever butter is left, and sprinkle a couple caps of lemon juice over the top. Bake at 350 till the top is puffed up a little bit and it's crispy and golden. Serve by cutting into squares. 

Saturday, December 15, 2012

Chocolate and Cherry Puffs

Bachelors, this ones for you. The skill level and time commitment is low and the result is very impressive. This recipe is once again from Kathryn Hawkins amazing Chocolate! cookbook.

1 lb ready-made puff pastry
6 oz semisweet chocolate
cherry pie filling
1 egg, beaten

When a recipe only has 4 ingredients, you know it can't be too bad. Here are the instructions.

1. Preheat the overn to 400 degrees. On a lightly flours surface, roll out the pastry to approximately 16 in square. Cut out sixteen 4 in diameter circles. (I think mine were more like 3 inches--I used the largest rimmed glass I could find.)

2) Arrange eight circles on a large baking sheet lined with baking parchment. Divide the chocolate into 8 pieces (I used chocolate chips, so I just sprinkled some in the middle and didn't bother with the dividing or measuring.) and place in the center of each circle. Top each piece of pastry with 1 tbs of cherry pie filling. Brush the edges with beaten egg and cover with the remaining pastry circles. Seal the edges well.

3. Brush the tops with beaten egg. Bake for 20-25 minutes until puffed up and golden. Best served warm.

Paul and I rated this one a 6/10. But here's what I wrote down the day that I made them: Don't let the 6/10 rating fool you! These taste fantastic and are SO easy to make. (Paul gave it an 8). The reason I gave it a 6 was because of the cherry pie filling--to me it tasted hackneyed. I'd rate it much higher if there were a more exotic filling. I like the fruity flavor, but would prefer a different texture than pie filling, and probably something a little spicier (like with cinnamon.) With 1 lb. of puff pastry, I think we could make 12 pastries." 

and a couple days later... "Took these to the CHBC marriage workshop and a lady said that they were like poptarts! Which I guess they are..." 

So there you go. Basically homemade pop tarts. Easy, delicious, comfort food desserts. Enjoy!

Wednesday, December 12, 2012

Creamy Chicken Soup with Celery and Mushrooms

I just threw this together for dinner tonight, literally having no plan for what I was doing as I was cutting up the chicken... but marvelous creativity pulled through once again, and I'm writing this blog post not just to share it with everyone (who should all try it...) but so that I myself will actually be able to make it again! 

2 large chicken breasts
bacon grease
white pepper
italian seasoning

2 cups celery, diced
1 large onion, diced
2 cups mushrooms, chopped large
1 tbs minced garlic
4-6 tbs lemon juice
1 can cream of mushroom soup

1) Slice the chicken breast into bite-sized pieces and saute in the bacon grease over medium heat. When the meat starts to whiten, sprinkle white pepper across the top, a little salt, and a generous amount of italian seasoning. Leave uncovered until it cooks through, then take off the heat. 

2) Put a couple tbs of vegetable oil in the bottom of your soup pot and let it heat up. Add the celery and let it cook while you chop the onion. (roughly a minute or two) Add the onion, and let it cook while you wash and chop the mushrooms. (3-4 min) Add the mushrooms, garlic, and lemon juice. Let everything cook and simmer for about 5 minutes. When the mushrooms start loosing their water, sprinkle salt all over the top of everything in the pot, and add the cream of mushroom soup. Refill the soup can twice with water and once with whole milk. Bring to a rolling boil. 

3. After the soup has boiled for about 5 minutes, add the chicken, and turn the heat down. Let the soup simmer for 30 min for the flavors to mix. 

Friday, November 9, 2012

Knitting Cables Day 3

The Six Strand Braid was much more difficult. I drew a diagram, and then tried a first effort, but it was way too loose didn't have the woven effect that I wanted. Just like how the 5-strand braid needed 2 cables to be done in 1 row, the 6-strand needs that in two separate rows. In essence, there are three different rows of cabling as you face the front. (Nothing happens on the back rows anyway.) The first row, strand 1 goes front, and strand 4 goes back. The second row of cables, strand 2 goes back, and strand 5 goes front. In the third row, there's only one cable: strand 3 goes front. This is what I wrote out when I figured it out--maybe it will be helpful for some of you. (The cable strands are all 3 stitches each.)
step 1. 1F, 4B
step 2. 2B, 5F
step 3. 3F

Here's the actual pattern for what I did:

Six-strand Braid
Cast on 32 (7 on each side, 18 for the 6 strands)
1. (k1, p1, k1, p1, k1, p1, k1), k18, rep ( )
2. (k1, p1, k1, p1, k1, p1, k1), p18, rep ( )
3. (k1, p1, k1, p1, k1 , p1, k1), Cable 3 front (using 6 stitches total), k3, Cable 3 back, k3, rep ( )
4. rep row 2
5. (k1, p1, k1, p1, k1, p1, k1), k3, cable 3 back, k3, cable 3 front, rep ( )
6. rep row 2
7. (k1, p1, k1 ,p1, k1, p1, k1) k6, cable 3 front, k6, rep ( )

                rep rows 2-7 for pattern.

Incidentally, it will take 6 repetitions of the pattern for all the strands to be back in their starting positions.

Thursday, November 8, 2012

Knitting Cables Day 2

After the success of day 1, I (still being sick) couldn't stop! What next to do? Well, the 4-strand braid...and on to the 5 strand! Fortunately, I had practiced doing the 4-strand when I was younger, first with string and then with my hair, so I had a good vision of what it was supposed to look like. 5-strand was a little trickier, but I drew a diagram for myself, and it took a little bit to figure out how tight it should be, but on the whole, it worked out great!

Four-Strand Braid:
cast on 33
1. *(k1, p1, k1) k12*, rep *, rep ( )
2. *(k1, p1, k1), p12*, rep *, rep ( )
3. *(k1, p1, k1), Cable 3 front (6 stitches), k6*, rep*, rep ( )
4. rep row 2.
5. *(k1, p1, k1) k6, Cable 3 front*, rep*, rep ( )
6. rep row 2.
7. *(k1, p1, k1), k3, Cable 3 back, k3*, rep*, rep ( )
                    rep row 2-7 for pattern

Five-Strand Braid:
Cast on 21
1. (k1, p1, k1) k 15, rep ( )
2. (k1, p1, k1) p 15, rep ( )
3. (k1, p1, k1) Cable 3 back, k3, Cable 3 front, rep ( )
4. rep 2.
5. (k1, p1, k1) k3, Cable 3 front, k6, rep ( )
6. rep 2.
7. (k1, p1, k1) k6, Cable 3 back, k3, rep ( )
                  rep rows 2-7 for pattern

Wednesday, November 7, 2012

Knitting Cables Day 1

A couple weeks ago, I got sick. And I suppose that my comfort activity when sick is knitting (or crocheting), but in this case, I had just recently purchased my first cable hooks, so the obvious choice was knitting. Considering that I've wanted to learn to do cables basically all my life, and that the cable hooks were some few cents over a dollar at Michaels, this really might qualify as one of my easiest long-time dreams come true.... which is honestly pretty stellar, even when you're sick.

 You can probably see that for my first cables, I made the rookie mistake of putting knits instead of purls right next to the cable. So I wrote down the "pattern" so I could remember what I did in case I wanted to do it again. Here it is if anyone wants it:

Two-Strand Twist
cast on 21 stitches
1. (k1, p1, k1) *k6, (k1, p1, k1)* rep from *
2. (k1, p1, k1) *p6, (k1, p1, k1)* rep from *
3. rep 1.
4. rep 2.
5. (k1, p1, k1) *Cable 3 back (as in, put 3 on the cable hook, hold behind, k3, then k3 off the cable hook), (k1, p1,k1)*, rep *
6. rep row 2.
               7 and on, repeat from 1-6 for the pattern

Having no pattern, I just decided to try to do a few panels. The goal: braids. I started with a standard cable, and then I tried a standard 3 strand braid. Here's what I did (again, minus the knits on each side of the braid.)

Three-Strand Braid
cast on 19
1. (k1, p1, k1, p1, k1) k 9, rep ( )
2. (k1, p1, k1, p1, k1), p9, rep ( )
3. (k1, p1, k1, p1, k1), cable 3 front (using 6 stitches), k3, rep ( )
4. rep row 2
5. rep row 1.
6. rep row 2.
7. (k1, p1, k1, p1, k1) k 3, Cable 3 back (6 st total), rep ( )
8. rep row 2.
                 9 and on, rep row 1-8 for pattern.

Monday, November 5, 2012

Painting a bookcase

Whew! It's been a while since I last posted, and while I'm home, I've been in a kick of doing a bunch of crafts. One has been repainting a sad old white bookcase that we acquired as a castoff from our aunt and uncle who live nearby.

Unfortunately I didn't have enough foresight to take "before" and "after" pictures. But I decided to paint it red, with a string of flowers along the middle of the shelves. I'll put up several pictures--they should explain it by themselves. :-) It was a long process, but very fun and with a wonderful result!

I practiced on paper for several days, figuring out brush strokes and experimenting with a pattern I could repeat all the way across.

the pattern on the shelves

experimenting in the corners

thinking of something special for the middle on the top shelf

close-up of most of the pattern

the top

almost done! only the base left

all done! 

close-up of the bottom

Happily working away on the corners (you can see I just started on the bottom right corner.)

We moved the bookcase up into our living room this last weekend, and it adds so much color and beauty to the room! :-)

Friday, September 21, 2012

A Thought about Individualism from Romans

For those that don't know, I grew up in Alaska. It's a great place, and one of my favorite things about it is how free the people are to be themselves. I think individualism became a kind of ideal for me, and perhaps it's a state of being that is easy for me to idolize. I can tell because whenever people try to lump me in some generic group, my entire being screams out to correct them in some way. I want to be in a category by myself--I don't mind being associated with people as long as it's clear that I'm different in obvious and important ways. (This is how I feel when I'm idolizing my individualism.) 

I started thinking about this again this week because Paul and I started doing a Biblical Counseling (as in, learning how to do it...) small group at our church, and this last week's lesson stepped on my individual toes a little bit. Or at least I thought so at first. 

Within the lesson was an exercise thinking about our relationship with Christ, the assets he brings to the relationship, and the "assets" that we ourselves bring -- and how they are really not assets but liabilities. I understand this. I don't have a problem believing that everything good about me that I bring into a relationship can also be a bad thing. 

But if all Christians bring nothing positive into the relationship and if Christ fills all, then do we all have the same identity in Christ? (Here my individuality gasps for air.) After meditating on Christ's work in us, I am satisfied that we do in fact, still all have an individual nature. 

In Romans 8 (which I have recently finished memorizing) it talks about how our bodies are sold under sin--it is our physical nature, which is still in bondage to sin, that makes our assets into liabilities. But when we put our faith in Christ, he gives us his Spirit (a sort of down payment on the full redemption to come)--so that although our body is dead because of sin, the Spirit is life because of righteousness--his righteousness. This is the same righteousness he gives all his children. And we aren't perfect right now, but we await (with eager longing) our adoption as sons, the redemption of our bodies. This will be the completion of our salvation. 

So that means that our physical bodies, which includes all our quirks of personality, talents, and preferences will be redeemed in the end. They will be made perfect as our Lord Jesus is perfect. And because of that, we will not all be the same! Because of the perfection we will receive when we are reunited with Christ, we will never use our "assets" as "liabilities". And it is this hope that I can long for! (The hope of one day being more completely myself than I've ever been--with all my personality, but being perfect. Never doing the evil that I hate, and only doing and loving good.)

Of course we do not have this now ( one's perfect.) But we can hope for it. If we had it now, we wouldn't be hoping for it. But since we don't have it...but we have the promise of it, we can hope for that day to come, believe in it, and wait for it with patience. 

Wednesday, September 19, 2012

Chocolate Cake with White Chocolate Lime Frosting

Here is yet another recipe that I tried out of the fabulous Chocolate! Cookbook by Kathryn Hawkins. The Man and I rated this cake just as highly as the previous Chocolate Truffle Cake but it probably took me 1/4 of the time to make it! This pretty much automatically makes it better, because I am less exhausted at the end, and more ready to eat cake!

The trick with this cake is that it uses the shortcut of mayo instead of mixing in the fat and eggs separately. Since mayo is kind of tangy by itself, it probably wouldn't work in every cake. But since this cake has a very lime-y flavor simply from the icing, I think it works very well, beside making it easier to make, and incredibly moist!

2 cups self rising flour
1/2 cup cocoa powder
1/4 tsp baking powder
1 1/4 cup light brown sugar (I used dark brown)
1 tsp vanilla extract
scant 1 cup cold water
scant 1 cup plain good-quality mayonnaise

3.5 oz white chocolate
1/4 stick unsalted butter
1 cup confectioner's sugar
finely grated rind and juice 1 lime

1) Preheat oven to 350F. Grease a 9 in cake pan. (She says it should be 2 in. high, but I used my 1.5 in pan and it did ok.)

2) Sift the flour, cocoa, and baking powder together into a mixing bowl and stir in the brown sugar. Make a well in the middle and add the vanilla, water and mayo. Whisk all the ingredients together until they form a thick, smooth batter.

3) Transfer to the prepared cake pan and bake in the oven for 40 min (or until the cake feels firm to the touch.) Allow to cool in the pan for 30 min.

*note: I saw Julia Child do a cake show once, and once she poured the batter in the pan, she tilted it around so that the batter oozed up to touch the very edge at the top of the pan. This is a precaution for if the cake rises, then tilting the batter around the edges of the pan will help the cake not to sink in the middle when you take it out. I did this with this cake, and it worked wonderfully!


While the cake is baking, break the chocolate and butter into a small heatproof bowl and melt over a saucepan of gently simmering water. Remove from the water and sift in the confectioners sugar. Add the lime rind and mix together. (At this point it should be on the dry side and extremely stiff.) Add sufficient lime juice to form a thick, smooth frosting. Spread over the cooled cake, and decorate with lime rind or slices.

Monday, September 17, 2012

Monogrammed Coasters

(the top side)
Until this weekend, we had maybe 2 or 3 drink coasters in our house. I'm not sure why this was, but my husband and I have spent the last three years making soggy rings on pieces of paper and cheap books. And of course, for someone who can knit or crochet, this state of affairs is clearly unacceptable. Or at least, last weekend it became unacceptable to me. So, I made some coasters! I think I put this off for so long because I thought they would be boring to make--no challenge. But I decided to dress up some simple coasters by monogramming them with our last name initial! They were, in fact, very interesting to make, and I think they look fantastic.

(the bottom side)
 I'll make a set of 4 for $10 for anyone that wants them (with any letter monogram!). I think I may start making some of these as wedding shower gifts...coasters are always so helpful and versatile.

How Many?
Monogram A-I
Monogram J-R
Monogram S-Z

Saturday, September 15, 2012

Baby Boat Shoes

I love this pair of baby boat shoes! They're a fun change from the Plain Booties, while still being very gender neutral. This pair is already sold (only $7.00!) But I'm happy to make more. If you order more and pick a color, you can either send me a message saying what you want the contrasting color to be, or I will simply pick something neutral: cream or white, or a different shade of your chosen color.

Small: 0-6 mth
Medium: 3-9 mth
Large: 6-12+ mth


Wednesday, September 12, 2012

Spiced Molten Puddings

This is another recipe out of the chocolate cookbook that I mentioned in an earlier post. I don't think it turned out as well as the Chocolate Truffle Cake, but I don't think that was the fault of the recipe. I happened to be in Colorado Springs while making it, and (not being used to cooking in altitude) didn't realize what a difference location could make while baking. This recipe makes four puddings, and all but one seemed a bit underdone. I suppose we could have put them back in the oven, but by the time you dump them out on the plate, it seems a bit too late. One of them turned out very much like the picture in the book (though oddly, much darker), but even that probably could have been cooked longer--perhaps it would have lightened some like the one in the book picture. The fortunate thing is that it's an extremely easy recipe, so I hope to try it again sometime soon in my own kitchen and see if that does any better.

My husband and I both rated this a 6.5 out of 10, but that was only because of the consistency of the dessert. We probably would give it at least an 8 for flavor if the outside part of the puddings had been more done. So the take away is: Try it! And make sure they're done before you dump them out!

40z unsweetened or 85%  cocoa bitter chocolate
1 stick unsalted butter (in small pieces)
2 eggs
2 egg yolks
4 tbsp superfine sugar
1/2 tsp ground cinnamon
2 tsp all purpose flour
4 small pieces white chocolate

2 tsp confectioner's sugar
1 tsp cocoa powder
light cream, to serve

1) Grease and lightly flour 2/3 cup custard cups or ramekins. Break the chocolate into pieces and place them in a bowl with the chunks of butter. Set the bowl over a pan of simmering water and allow to melt, then remove from the water and set aside.

2) Meanwhile, whisk the eggs, egg yolks and sugar together until thick and creamy. Whisk in the warm melted chocolate, and stir in the cinnamon and flour to make a thick batter.

3) Divide the mixture among the cups. Push a piece of white chocolate into the center of each pudding. Place the cups on a baking sheet and cook in the oven for 6-8 minutes at 450F, until the sides are set but the middle is still *wobbly--insert a toothpick carefully into the center to check that the white chocolate has melted.

4) Immediately invert the puddings onto warmed serving plates and let stand, still in the cups, for 30 seconds before removing. Serve immediately dusted with confectioner's sugar and then cocoa, accompanied with light cream.

(If you want to make the puddings ahead of time, cover them and refrigerate for up to 24 hrs. When you are read to cook the puddings, let them warm to room temperature.)

* A note about the "wobbly" center. I found that it was nearly impossible to tell if the center was wobbly or not. When something as small as a custard cup is as hot as 450 degrees, it's hard to get a good hold on it to give it a jiggle. When I do this again, what I'll do is check that the outside is done--and as soon as that seems true, I'll take them out and hope that the inside is still "molten".

Thursday, September 6, 2012

Plain Booties (S-M-L)

 These are the plain booties. The pink and purple are both the "medium size" which I would probably get for babies between 3 and 9 months. "Small" would be for newborn-3 mths, and "Large" would probably be for 9mth-12+mths. It always depends on the size of the child! The booties come in solid colors, or with contrasting soles, like the small-sized green/teal pair below. Only $5 each!


Tuesday, September 4, 2012

Book Review: The Railway Children by E. Nesbit

Edith Nesbit wrote The Railway Children in 1906, which makes one of the earliest children's books I've read. Nevertheless, the story will certainly appeal to children of any generation. The three siblings, Bobbie (Roberta), Peter, and Phil (Phyllis), have to move away from their beloved home into the country. They don't know why this must be; all they know is some tragedy has befallen them and taken their father away. But the move really isn't so bad. There's the railway, where they "wave their love to Father" every morning as the 9:15 went by to London. And there's the station master and engineers and all the friends that they make who are able to tell them anything and everything about the trains.

Perhaps for today's society, the children seem unrealistically good. But if you take into account that they all respect and adore their mother and they all know that she's having a very hard time with their father gone, well...maybe it's reasonable that they put their heads together and tried to agree to get along and stay out of trouble until everything is right again. That's not to say they never fight. But they always make up well and seem very mature in their understanding of their duty. (I like this part about their characters. But it definitely stands in stark contrast to modern stories where children who are disrespectful are portrayed as somehow being brave.)

In many ways the chapters are episodic. One big exciting thing happens in each, and often it ends up being the children helping or saving someone. They save a train from running onto a pile of trees that fell across the tracks. They save a baby from a burning freight boat. They save a boy with a broken ankle who is stuck in the train tunnel. But all this rescuing is interspersed with other fun episodes. Bobbie, for example, gets some train engineers to fix her brother's toy engine. And in another chapter, all the children together plan a birthday party for Perks, their best friend who works at the station, who hasn't celebrated a birthday in years because he "has the kids and the missus to keep." (The birthday party is probably my favorite part of the book.)

Even with all this do-gooding, the children are fun and realistic. Sometimes they get in trouble, but they always have a rollicking good time. Though it's not an animal book, I would probably put it in a category with Charolotte's Web. It's a simple, tender, fun story, good for younger grade school children. Of course, an adult could read it aloud, but as soon as a child is ready to read chapter books on their own, they are ready to read The Railway Children!

*A movie has been made out of the book, and after reading the book, I am quite interested in seeing it...

Monday, September 3, 2012

Chocolate Truffle Cake

A couple Sundays ago, my husband and I went to explore the American History museum. I had wanted to go because there were a lot of exhibits that had switched over since the last time I was there, and I wanted to see the new exhibit on the Presidency. (And very interesting it is too!) But toward the end, we went downstairs to the basement where Julia Child's kitchen is, and we looked around and watched some of her shows that they have running all the time. It was inspiring for both of us to cook more and to try more exotic recipes. So, through the next few days, I looked through a bunch of my recipe books and when I came to this one, I discovered that I really and truly wanted to cook every single recipe! Well then, I thought, I'll just start at the beginning! And so I did. This Chocolate Truffle Cake was the first recipe.
It called to make it all in one cake, but I didn't have a cake pan big enough, so I made two smaller ones and put them together. It was easy and amounted to the same thing. It says at the top that it serves 12, but I cut mine into twelve pieces and decided that it could easily be 20. The cake is so rich, you can be quite happy with a very small piece.

15 oz 70% chocolate
2 sticks unsalted butter
6 large eggs seperated
scant 1 1/2 cups dark brown sugar
6 tbs dark rum
1 tsp vanilla extract
1 1/2 cups self-rising flour
1 cup ground almonds
1 quantity glossy chocolate cream
few raspberries to decorate
light cream to serve (optional)

1) Break the chocolate into pieces and place in a heatproof bowl over a pan of gently simmering water. Cut the butter into small cubes and add to the chocolate. Allow to mt, then remove the bowl from over the water and set aside to cool for 15 min.

2) Meanwhile, in a clean bowl,  whisk the  egg yolks and sugar together until thick, pale and creamy. In another bowl, whisk the egg whites until stiff but not dry.

3) Stir the melted chocolate mixture into the whisked egg yolks and sugar. Add the rum and vanilla extract. Sift in the flour and add the ground almonds and whisked egg whites. Carefully fold the ingredients together until well mixed, taking care not to beat too much air out of the mixture. I put mine in two 9 in cakepans, and baked them together for about 15 minutes. (She calls for one cakepan, and baking it for about 50 min.) Allow to cool completely before spreading with the icing. (the glossy cream is just melted chocolate and whipped cream...delicious, but another chocolate icing would be lovely too.) 

 You can see that my icing is not as stiff as hers. I'm not sure why. I followed the glossy cream recipe, and it said that it should get hard, but mine never got more than "pretty stiff." So the stars were to be like the hearts in the picture, but they were never hard enough to just peel off, so we just ate them.

All in all, we give it an 8 out of 10! Very decadent and full of chocolate yumminess. (By the way, don't try to eat this when you're full. Have a small dinner, then wait a while and have it... or better yet, have it before dinner!)

Friday, August 31, 2012

Baby Mary-Janes

A friend of mine was interested in some of my booties for her daughter, and of course that inspired me to try to create something super cute and girly. I'm awfully pleased with these. The yarn is really thin and soft and I think mostly wool, really nice for baby booties. I love the flower/button strap! If it weren't yarn, I would just want to EAT it! These are $8.00.

Small: newborn-6months
Medium: 3months-9months
Large: 6months-12+months