Lego Cake

Our son requested a Lego Cake for his 5th birthday.  When asked what flavor, he said he wanted strawberry cake. Do you know how hard it is to find a good strawberry cake recipe that does not require strawberry flavored Jello?

After exhaustive searching, I found this wonderful recipe at A Dash of Sass.  It was tender and delicious and so stinkin' easy!  

I wish I could say as much for the construction of this bad boy.  The icing is a standard cream cheese-buttercream with about a gallon of food coloring.  So much for keepin' it natural.

Trees need love, too

The "Big Snow" of 2010 happened here in North Carolina this past weekend.  Some chose to go sledding, some chose to go on walks through the winter wonderland.  I chose to sit on my butt and crochet like a fiend.  Many visits to Lucy's place over at Attic24 had inspired me to bring some color to the cold, harsh gray.

Deedle Dee Baby Hat

I'm having so much fun with this cute, ribbed hat pattern.  Below I've presented the basic instructions for a 0-3 month baby hat.  

What you do to embellish it is all up to your imagination.  

Deedle Dee Baby Hat

1 skein Vanna's Choice Baby in color (A) of your choice

1 skein in complementary color (B) for embellishment

size J hook

Special instructions:  After foundation row, all stitches are worked into back loops only

Pattern is worked vertically.  The sc stitches at the one end will provide the shaping for the top of the hat.

Body of hat

ch 23

row 1: dc in 3rd ch from hook, (counts as 1 dc). one dc in next 18 ch.  1 sc in each of last 3 ch.  

 ch 1, turn

row 2: working in back loops only from here on out, 1 sc in first 3 sc.  1 dc in each dc to end.  ch 3, turn.

row 3: 1 dc in next 18 dc, 1 sc in next 3 sc.  ch 1, turn.

Repeat rows 2 & 3 until 23 rows are completed.

Finish off, leaving a long tail, approx 24"

Using a running stitch, cinch up the top and then whipstitch down the side.  Weave in both ends

Curly PomPom: (worked in complementary color)

round 1: ch 9, 3 sc in first ch from hook and in each ch to end.

round 2: ch 9, 3 sc in first ch from hook and in each ch to end. sl st anywhere into base of the curlycues.

Repeat round two 3 more times.  Finish off, leaving a 12" tail.

Sew pompom to top of hat.

For extra cuteness, blanket stitch around bottom.  

Creamsicle Cookies

I found this recipe somewhere on the web in the spring of 2005. I was 7 months pregnant and craving pastries and cookies, particularly anything lemon flavored.

I have since adapted it and have found that it is most sublime when orange zest and orange juice are used in place of the lemon zest and juice. It tastes just like a yummy Creamsicle!

Preheat oven to 350

1 c. butter (2 sticks) softened

1/2 c. powdered sugar

1 egg yolk

zest of 1 small-medium sized orange

2 Tbs. fresh orange juice

2 Tbs. milk

2 1/4 c. flour

1/4 c. granulated sugar

Cream butter and powdered sugar.

Add juice & zest, egg yolk & milk. Mix until mostly combined.

Add flour at slow speed and mix until thoroughly combined. The dough will be stiff.

Line a cookie sheet with parchment paper.

Form dough into 1" balls and dip into granulated sugar. Place balls sugar side up on the cookie sheet. With the bottom of a drinking glass, gently flatten each ball to a thickness of 1/3".

Bake 11-13 min. @ 350 until cookies are slightly golden on the bottom.

Tickle Your Taste Buds!

I've been asked for a lot of recipes lately, so I'm going to go ahead and try to archive some of them here for you.  Some are my own creations, some are my interpretations of recipes I've had elsewhere, and some are from other sources such as loved ones or much loved publications.

I'll note the source so as not to be accused of culinary plagiarism.  Surely there must be a word for that...

A word about my cooking.  Penzey's Spices are my main resource for spice blends.  They have a wonderful catalog of  spices and herbs and I have to attribute a lot of my cooking success to their spice blends.  

Here are a few of my staples that I've relied on for years:

Italian dressing base

Greek Dressing Base

4/S seasoned salt

Chipotle Powder

Pumpkin Pie Spice

My new favorite snack was printed in the December 2008 Southern Living.  It's healthy and highly addictive.

Chili Roasted Chickpeas

Preheat oven to 425 f.

In a medium bowl combine 2 cans chickpeas (16 oz.) rinsed & drained with:

3 Tbs. olive oil

1 1/2 tsp. chili powder

1 tsp pepper

1/4 tsp. cumin

1/2 tsp. salt

Transfer mixture to a lightly greased cookie sheet (I use Reynold's nonstick foil for this)

and bake for 45-55 min, or until dry & crispy, stirring every 10 minutes.

(I turn down the heat 25 deg. for the last two or three times I stir.  The trick is to bake them for as long as you can for as hot as you can without burning them.)

Let cool 20 min. Stores well in an airtight container for up to 2 days (My own opinion) 

This next recipe is my own*.  I was inspired after having a fantastic edamame hummus in a local Raleigh restaurant called Humble Pie.  I have no idea what they put in theirs, but theirs is worth trying, too!

*a note about my recipes.  i am a slap-dash cook.  i cook by sight, smell and sound as well as taste.  measurements are my best approximations.  fear not, my friend; taste as you go and you'll be just fine.  

Cody's Edamame Hummus 

In a 7 cup capacity food processor combine until pureed as much as possible:

1 bag frozen shelled edamame, cooked according to package directions, then drained

1/4 c. white wine

3 Tbs. olive oil

1/2 c. vegetable broth (or bouillon cube dissolved in 1/2 c. warm water)

2 cloves minced garlic

a small fist full of each fresh basil and fresh mint, chopped

1 tsp. salt 

1/2 tsp. pepper

My Mama Sue's Vinaigrette

In a blender combine until emulsified

1 clove garlic & 1 tsp. salt smashed on a brown paper bag, not on the cutting board. (don't ask--it matters)

1/2 tsp. pepper

5 fresh basil leaves

4 Tbs. olive oil

2 Tbs. canola or veg. oil

2 T. balsamic vinegar

1 Tbs. fresh lemon juice

1/4 tsp. dijon mustard

Creamy Vegan Potato Salad for the Mayonnaise Haters

1-2 lbs. red skin potatoes, chopped into 1" cubes and boiled in salted water until firm-tender

3-4 Tbs. Vegenaise (found in the refrigerator section of Whole Foods)

1 Tbs. red wine vinegar

1-2 tsp. dried dill

1 tsp. salt

1/2 tsp. pepper

Cucumber & Tomato Salad

(to remove your cuke seeds, cut in half lengthwise and scrape the seeds out with a spoon.  I recommend it for less burps.)

2 cukes, peeled and seeded, cut into 1/2" thick moons

6-8 roma tomatoes, cut onto 1/2" pieces or 1 pkg. grape tomatoes, cut into halves

juice of 1 lemon

1-2  Tbs. extra virgin olive oil

1/4 c. chopped flat-leaf (italian) parsley

small handful chopped mint

1 tsp. dried dill

1/2 bunch chopped green onion

1 tsp. salt

put it all together in a big ol' bowl and gently combine.

Black Bean and Corn Salad (with optional avocado)

1 can rinsed & drained black beans

1 bag (12 oz?) frozen white shoepeg corn

3 chopped roma tomatoes (or 1 can petite diced tomatoes)

1 yellow or orange bell pepper, chopped

small handful of either chopped cilantro or flat-leaf Italian parsley

juice of 1 lime

1 tsp. salt

1 Tbs. olive oil

1/2 tsp. cayenne pepper (or as hot as you want it)

1/2 tsp. smoked paprika (it's not spicy)

(I use 1/4 tsp. Penzey's chipotle powder instead of cayenne & smoked paprika)

as with everything else, toss it all together.  The frozen corn will thaw and keep the salad cold while you get ready for your fiesta~ole!!

optional: add 1 chopped avacado

Mama Sue's Dutch Baby (German Pancake)

Dutch baby is a crepe-like batter that you bake in the oven and it is probably the easiest and best dish for a brunch.  Especially if you or your guests are hung over.  It requires a 2-3" high oven safe skillet.  I use a well seasoned iron skillet.

3 eggs

1/2 tsp. salt

1/2 cup flour

1/2 cup milk

6 Tbs. melted butter

juice of half a lemon

1/4 cup maple syrup

Preheat oven to 450 f.

Beat egg.   Gradually add flour and salt, blending well with a whisk.  Add milk and blend thoroughly until smooth.

Swirl 3 Tbs. of the melted butter around in the pan.  Pour in batter and bake for 15-20 min. Check on it at 15 minutes--it might be done already.  It may need 20 minutes, but not in my oven.  

You'll know it's done when it has puffed up then collapsed and turned golden brown. 

Mix remaining 3 Tbs. melted butter, lemon juice & maple syrup together and use it as the most amazing topping for your warm Dutch Baby...bon apetit!

For you fancy pants types, give it a sprinkle of powdered sugar.  

Roasty-Toasty Cauliflower

Give this veggie another look--it's not what you remember as a kid.  Firm, tender and flavorful, it will make you want to clean your plate!

1 head of cauliflower, rinsed well, chopped into florettes

2 Tbs. olive oil

1 tsp. salt

1/2 tsp. pepper

Preheat oven to 400f.

Toss cauliflower in olive oil, salt and pepper.

Spread on a baking sheet and bake for 40 minutes, tossing every 15 minutes until cauliflower is a little deeper than golden brown around the edges.

Pottery Goodness

This piece brings me so much joy when I look at it.  I think coil construction is probably the most rewarding technique I've learned so far.  Of course I've yet to learn how to throw pieces on the wheel, so there most certainly will be more rewards (and challenges) to come.  

Whenever I am working in this technique I find I am at once so focused yet so very much in outer space.  It always leaves me feeling somewhat relaxed and hypnotized, kind of like a good massage or a productive therapy session.

I'm finding there are lessons to be learned from working with clay that reach far beyond those of form and function.  The parallels to parenting alone are astounding with regard to nurturing, guidance, and, most of all, relinquished control.  So many pieces have evolved into something I didn't expect, as though the clay knew all along what form it would take. Those pieces I strong armed, committing myself to stick to a plan, emerged from the kiln a vague disappointment. Other pieces have been a challenge to the point of my willful dismissal, but upon hearing a tiny voice in my head to "Just go ahead, glaze it," I followed the orders only to discover beauty that would have never been realized.

My Babette Blanket

I finished this blanket back in the summer and have been slack about getting a really great photo to do justice to all my hard work. This will have to do.
I love this project because it embraces both the freeform and the technical sides of crochet, with just enough balance to keep me interested for a couple of months at a time.
It is made from scrap worsted weight yarn, mostly acrylic and wool/acrylic blend. I have laundered it twice and it has survived in tact, which I feel is a true feat.
I have already begun another, but am much more slow going this time. The holiday season just turns me into a big ol' crafty Tasmanian Devil.