Wednesday, December 23, 2009

Candy Cane Joe-Joe's Truffles



I've seen, and made, the Oreo Truffle recipe before and always received compliments. I was at my sisters for dinner, and for dessert she brought out Candy Cane Joe-Joe's from Trader Joe's. They were so yummy! My mind just wandered - Joe-Joe's, Oreo, Oreo Truffle, Joe-Joe's Truffle. But, I hated that the Oreo Truffle recipe called for cream cheese since my hubby hates cream cheese, and the truffles need to stay cold. I wanted to make some to take for work, and they needed to be able to be left out on a counter. So, I did some Google searching and found a substitution by Beantown Baker that satisfied both issues. I brought these into work today for my co-workers and they went bananas. They remarked that they were "light", "effervescent", "delicious", and "well-balanced minty". They couldn't believe they were homemade either.

Here's the recipe (but you may not want to know :)

1 box peppermint Trader Joe's Candy Cane Joe-Joe's

1 (14 oz.) can sweetened condensed milk

1 bag milk chocolate chips

Crushed candy cane

Crush Jo-Jo's in food processor until all fine crumbs.

Mix in sweetened condensed milk with a spatula.

You'll know you've added enough because the mixture adheres and forms one ball.

Spoon out enough to make a one-inch ball using a 1 teaspoon measuring spoon. Roll into a ball and set aside onto a cookie sheet lined with wax paper.

Continue until all the mixture is used up. Refrigerate one hour to set.

Melt chocolate chips according to package directions. (Mine said to mix one cup chocoloate chips with one tablespoon vegetable shortening over a double boiler.)

Roll balls in melted chocolate, one at a time, using two forks to remove the ball and let excess chocolate fall off, then set back on wax paper.

Sprinkle crushed candy cane or drizzle melted chocolate on top. Refrigerate at least one hour to set the chocolate. Before serving remove from fridge at least a half hour so they aren't cold when they are eaten.

Enjoy!

Monday, December 14, 2009

Etsy Shop Grand Opening!

I'm still tweaking the design of the shop, but the onesies are all in there. I am so excited! Please share this with anyone you think who might be interested.

Visit me at: http://LubAtHome.etsy.com

Sunday, December 13, 2009

Fishy T-shirt



I sold a custom order for a Fishy t-shirt for an 11-month girl. I think it turned out much better than the onesie. I'm still playing around and experimenting with the stitch settings and tension. I'd love to take a sewing class to really learn how to do it, right now I'm kinda faking it till I make it. My mom taught me the basics growing up, and I do know a lot, but doing projects like this and the infamous quilt just make me realize how much I still don't know.

I'm working on setting up my shop on etsy.com, so stay tuned for the grand opening!

Tuesday, December 8, 2009

Craft Fair 2009


First, the good news. My office craft fair was yesterday and I sold two onesies and one pillow! I was a bit sad to see the ice cream cone go because it's so dang cute, but then again, what am I going to do with a 3-6 month onesie?? I got an order to do the fishy on a 12 month onesie and will be filling that order this week.



The two pillows (same size, different photos) turned out fabulously and I didn't want to bring them for fear of selling them :) Well, I got an order to do another one, so I didn't have to lose them. But, I felt like they were too expensive. The pillow, fabric, notions, and time really can't beat what you can find at Target for cheaper. So, I don't plan on continuing to sell those. For now I'll stick with what I know and experiment here and there with other crafts and ideas (coffee sleeve, running sleeve, etc.).


Now, the bad news. I almost finished the baby quilt, but messed it up. The first round of machine quilting went perfectly, but the second round totally bunched up the top (but not the bottom, weird). It went from bad to worse and I totally lost it at 10:00 pm Sunday night because I was so close and it was looking so cute and then it turned out so horribly bad. I felt like such a failure. My hub was so sweet and talked me through the tears and sobs. I now have enough distance from the catastrophe to decide to learn a lot more about machine quilting, picking out ALL the stitches, and re-doing it. It's now on my back burner. Still, any suggestions on machine quilting at home would be GREATLY appreciated. I'll post a photo of it here later today so you can see exactly what I did wrong.

Saturday, November 28, 2009

Apple Pie



Happy (belated) Thanksgiving! This year I continued my tradition of baking an apple pie. This is a recipe adapted from Joy of Cooking the first year I was married and have made it each year since. I hope you enjoy it as much as we have (this is a verified crowd pleaser).

Deluxe Butter Flaky Pastry Dough

2 1/2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
2 sticks cold unsalted butter cut into 1/4 inch pieces
1/4 cup Crisco
1/3 cup plus 1 tablespoon ice water (plus 1-2 tablespoons more, as needed)

Mix flour, sugar, and salt. Add butter to dry ingredients, working quickly to prevent softening, using a pastry tool until butter is pea-sized.



Add Crisco with pastry tool. Continue chopping until mixture is coarse crumbs with some pea-sized pieces. Make sure mixture does not soften or begin to clump. It must remain dry and powdery.



Drizzle ice water over mixture and cut with rubber spatula until mixture is evenly moistened and begins to form small balls.




Press down on the dough with the flat side of the spatula, if balls stick together you have added enough water, otherwise drizzle 1-2 tablespoons more ice water as needed.



Press dough with hands until dough coheres. The dough should look rough, not smooth. Divide dough in half.



Press each into a round flat disk and wrap in plastic. Refrigerate 30 minutes.



Apple Pie filling


2 1/2 pounds (5-6 medium-large) Golden Delicious apples
3/4 cup sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces

topping:
2 teaspoons sugar
1/8 teaspoon ground cinnamon

Wash and peel apples. Slice into 16ths, pieces should be approximately 1/4 inches thick at thickest point.



Mix apples with sugar, flour, lemon juice, cinnamon, and salt. Let stand for 15 minutes, stirring several times, so apples soften slightly.



Remove one dough disk and roll out into 13 inch round shape. Fit into 9-inch pie pan and trim overhanging dough to 3/4 inch all around. Cover and return to refrigerator. Remove second disk and roll out into 12 inch round shape for the top crust. Cover and refrigerate. If necessary for room, you may fold the round in half and then half again, just make sure to let the dough warm a bit before you try to unfold it over the pie.



Preheat oven to 425 degrees.

Remove pie bottom and top from refrigerator. Pour apple and all liquid into bottom crust. If time allows, I take one slice at a time and lay it out on the pie slightly overlapping to make the pie as dense as possible, so it will shrink less as it cooks, and make cutting easier.

Dot top with butter. Brush 3/4 inch overhanging bottom crust with cold water.



Unfold top crust and place over top. Seal edge and then fold overhanging top crust under bottom crust. Next, either crimp with a fork dusted in flour, or flute (as I did in the picture). Cut steam vents in the top and then sprinkle with sugar and cinnamon.



Bake pie for 30 minute at 425 degrees in lower third of oven. Slip a baking sheet beneath pie and reduce temperature to 350 degrees and bake for 30-45 minutes longer, until apple feels just tender when a knife or skewer is poked through a steam vent and thick juices have begun to bubble through the vents.



Cool pie completely on a rack, 3 to 4 hours in order for filling to thicken properly. If you want to serve the pie warm, stick the pie in a 350 degree oven for 15 minutes. Best served day it's baked, or can be kept for 2 to 3 days on the counter.

I prefer to serve my pie warm with vanilla ice cream. Once you have this pie, you'll never want to buy a store-pie again, there's just no comparission.

Friday, November 27, 2009

12 x 16 Pillow Tutorial



I've been wanting to get a pillow for our chairs since we got them, but could never find the right size and design style. So, I decided to break out a really old pattern my mom bought me when I was 12 that I'd never used and make my own pillow. I found some cute fabric at Jo-Ann's, and found one for me and one for my hubby. Since I'm a fan of the tutorial, I thought I'd try my hand at it. Unfortunately, I didn't start taking photos until 1/2 way through :( I'll re-do this when I make my hubby's pillow.

1 yard of fabric of your choice
60 inches chord for piping

Cut two pieces of fabric 12 1/2 x 16 1/2
Cut 1 3/4 inches wide bias strip for piping 60 inches long. You will have to cut at least two strips and sew them together to get the length. To cut on the bias, start at the corner by the selvage and cut at 45 degree angle from the selvage. To get the two pieces to join properly put the strip ends perpendicular to each other so they form an L.



I had to play around with off-setting them just enough so when I finally sewed them together they ended up being completely joined into a straight line.



To sew the piping, place the chord on the wrong side of the bias strip, fold the bias strip so wrong sides are together and right sides are showing. Using the zipper foot attachment on your sewing machine, sew the bias strip right along the chording.



Next, place one of your two rectangle right side up on your working surface. Pin the piping with raw edges matching. I started a few inches from the bottom left, so when the edges were joined, they would be less noticeable. Pin in place. You will need to snip the edge of the piping when rounding the corners.



When the edges of the piping meet, trim the chord so the ends will meet. I found taping the ends and then cutting in the middle of the line of tape will keep the chord from unraveling over time. Trim one end of the fabric to the same length as the chord it's covering. Cut the other end about an inch or so longer. Fold over that end, and enclose the other end of the piping so the chord ends now meet, and the end is covered by the extra length of fabric. Pin in place. You may baste it in place if you prefer (but I didn't bother).



Next, place the second rectangle wrong side up and pin in place. Using the same zipper attachment, sew the perimeter of the pillow case, leaving a big enough end unsewed to allow for turning right side out and stuffing the case with the pillow. Try to sew as close to the chord as possible, without actually sewing the chord, this way, your first set of stitches on the piping won't show.



Clip the corners and trim the edges to about 1/4 inch all the way around. Turn case right side out and stuff the case with the pillow. Sew the opening using a slip stitch.


Sunday, November 22, 2009

Lunch sacks

I think I might make some lunch sacks, like these, for the craft fair. A lot of people bring their own lunches, so this might be a great item to sell. I've read that oil cloth can't be used for children under 12, so if someone wanted to get one for their child, I would need to figure out a different material to use. Any suggestions??

I just finished an awesome pillow and need to post the pictures, stay tuned.

Tuesday, November 10, 2009

Milenesa with Seasoned Rice



This is one of my favorite dinners. I always get really excited when it's on the menu. The salty breadcrumbs and thin steak are a wonderful combination. Add a side of my mother-in-law's seasoned rice and it's to die for.

4 pieces steak cut very thinly, sometimes labeled for "milenesa"
1/2 cup (+ more as needed) seasoned breadcrumbs
2 eggs
salt to taste
canola oil

Lightly beat eggs in a shallow bowl. Add salt as desired. Dredge steak slice in egg mixture then in seasoned bread crumbs. pan fry in oil for a few minutes on each side until browned. Rest on paper towels to drain excess oil.

This makes enough for my hubby and I to have 1 1/2 slices each, with one for leftovers the next day.

Check this post out for the seasoned rice recipe.

Chicken and Potatoes with Thyme and Garlic



Recipe courtesy of Ukiah, CA newspaper. This is simple and easy and quite tasty. The smaller you cut the potatoes and chicken, the faster it will cook. We cut 15 minutes baking time by doing just that, and by using a slightly larger pan so there was a single layer of the chicken potato mixture.

2 pounds boneless skinless chicken breast, but across the grain into strips (we cut ours into cubes)
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
+2 thyme sprigs
2 cloves garlic, minced
2 medium-sized Yukon gold potatoes cut into wedges (we cut ours into cubes)
1 teaspoon kosher or sea salt
1/4 teaspoon pepper

Preheat oven to 325 degrees. Line a pan with non-stick aluminum foil or aluminum foil sprayed with cooking spray. In a large bowl, combine chicken, potatoes, olive oil, garlic, and thyme. Using a large spoon, toss to coat. Transfer the mixture to the pan, and bury the thyme sprigs in the mixture and sprinkle with salt and pepper. Roast for 1 hour. Remove the thyme sprigs before serving.

I think substituting rosemary for thyme would be a great alternative. It's just that my hubby likes the thyme so much we haven't tried it yet.

Wish list



I saw this adorable charm by tinkertown on Etsy and thought it would make such a cute Christmas gift. It's such a cute idea, especially for Scrabble fans (which I happen to be).

Admiring



I saw this cute little guy on LaurieMaid on Etsy. How cool is that?!



But, you know what's even cooler? My friend Shanda makes these awesome stick horses. She just designed them in her head. Incredible. Check her website Mitico out.

Friday, November 6, 2009

Penne with sausage and broccoli



The hubby and I made this for dinner tonight. It's easily one of our favorites. To mix things up a bit, the hubby bought turkey sausage, which I ended up enjoying more than the traditional sausage. Go figure. Yeah, and it's healthier, too! The best part is how super easy and simple it is to make.