My attempt at my second quilt I feel turned out better than my first. I had to make some adjustments to get it all lined up and in that process got frustrated so had to take a week off then finish it. Here is how it turned out.
I got the pattern from http://www.diaryofaquilter.com/. I loved the polka dots. She used a lot more types of fabrics than I did but I think it works just as well with a few different patterns. I will use the brown fabric as the backing. I'm hoping to get it all quilted next weekend.
Here is a close up of the smaller squares.
I decided to start a blog with things I enjoy doing. I love to bake so that will be a lot of it. I've also recently started quilting so I'll share some of my projects.
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Sunday, March 18, 2012
Sunday, March 11, 2012
White Chocolate Raspberry Bundt Cake
This is the moistest cake! I found it on the website www.allthingsthrifty.com. It didn't turn out pretty because when I tried taking it out of the pan some of the bottom stuck. Here is the result.
Ingredients:
1 white cake mix (make as directed)
1/2 cup applesauce (no cinnamon)
1 small box instant vanilla pudding
1 cup frozen raspberries
1 Tbsp flour
1 cup white chocolate chips
Preheat oven to 350 degrees. Once you prepare cake mix as directed, add in applesauce and pudding, mixing well. Put about 1/3 of batter into a separate bowl.
Thaw the raspberries and mash up with a fork. When all mashed, add the flour and stir together. Then add to the 1/3 of batter you put in seperated.
Melt your white chocolate chips gradually in the microwave being careful not to burn. I put them into my microwave in a bowl for 30 seconds the first time, and then I stir the chocolate. Then I put it back into the microwave for 10 second increments while stirring in between until the chocolate is melted completely. Now, add to the 2/3 portion of batter.
Grease bundt can very thoroughly and put half of the white chocolate batter in bottom of pan. Then add the raspberry mixture on top in dallops. Finally, add the remaining white chocolate mixture on top.
To get the marbled look, use a knife and make S shapes throughout and make sure not to touch bottom of pan.
Bake for 42-45 mins. Let the cake cool for a little bit and then turn it onto a cooling rack. While it's still warm, triple wrap in saran wrap and stick in the freezer. (on the website it says for 5-7 days. I only did it over night and let it thaw in the morning) It comes out so moist it's barely staying together.
She used a frosting on her's. I think it's great without and actually don't think it would be as good with the frosting but if you want her recipe, here's what she used.
CREAM CHEESE FROSTING RECIPE:
1 stick softened (NOT melted) butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4 1/2 cups powder sugar, one cup at a time. Beat frosting until smooth.
Ingredients:
1 white cake mix (make as directed)
1/2 cup applesauce (no cinnamon)
1 small box instant vanilla pudding
1 cup frozen raspberries
1 Tbsp flour
1 cup white chocolate chips
Preheat oven to 350 degrees. Once you prepare cake mix as directed, add in applesauce and pudding, mixing well. Put about 1/3 of batter into a separate bowl.
Thaw the raspberries and mash up with a fork. When all mashed, add the flour and stir together. Then add to the 1/3 of batter you put in seperated.
Melt your white chocolate chips gradually in the microwave being careful not to burn. I put them into my microwave in a bowl for 30 seconds the first time, and then I stir the chocolate. Then I put it back into the microwave for 10 second increments while stirring in between until the chocolate is melted completely. Now, add to the 2/3 portion of batter.
Grease bundt can very thoroughly and put half of the white chocolate batter in bottom of pan. Then add the raspberry mixture on top in dallops. Finally, add the remaining white chocolate mixture on top.
To get the marbled look, use a knife and make S shapes throughout and make sure not to touch bottom of pan.
Bake for 42-45 mins. Let the cake cool for a little bit and then turn it onto a cooling rack. While it's still warm, triple wrap in saran wrap and stick in the freezer. (on the website it says for 5-7 days. I only did it over night and let it thaw in the morning) It comes out so moist it's barely staying together.
She used a frosting on her's. I think it's great without and actually don't think it would be as good with the frosting but if you want her recipe, here's what she used.
CREAM CHEESE FROSTING RECIPE:
1 stick softened (NOT melted) butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.
Add 4 1/2 cups powder sugar, one cup at a time. Beat frosting until smooth.
Monday, March 5, 2012
Orange Creamsicle Cookies
I saw this on pinterest and kind of scared to try it because fruit in cookies usually isn't tempting for me. I'm glad I did, it is a light and refreshing cookie. Also, it really does taste like a creamsicle. The recipe is from The Girl Who Ate Everything.
Orange Creamsicle Cookies
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
I would definitely makes these again. They are very easy!
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
I would definitely makes these again. They are very easy!
Saturday, March 3, 2012
My First Quilt
Last summer I had decided I wanted to learn how to quilt. I found a pattern on the website, http://yardsandyards.blogspot.com/search?q=all+squared+up. I loved the fabric that she used also so I bought the fabric and pattern but still didn't own a sewing machine. For Christmas my parents were very nice and gave one to me for Christmas.
So here is my first quilt I've made:
You can definitely tell it's my first one but I'm pretty happy with the outcome. I now need to decide what I want to use for the back and get it quilted.
So here is my first quilt I've made:
You can definitely tell it's my first one but I'm pretty happy with the outcome. I now need to decide what I want to use for the back and get it quilted.
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