Posts Tagged ‘sweet’

h1

A Quilt for James

January 23, 2014

Ah, my third and final nephew of the year.  My sister – as you all know from her previous post – gave birth to her sweet baby boy, James, in December.  I had picked out the fabric for this quilt before knowing what gender she was having, but I based in on colors she was featuring in the nursery.  I think it turned out adorable – if I do say so myself.

James' Quilt

James’ Quilt

It actually took me quite a while after purchasing the fabric to decide on my final design of the quilt.  I wanted each nephew to have a different pattern, so I picked rectangles and spent hours doing calculations to pick just the right size.  Each rectangle was cut 3″ x 7″.  This used the fabric so efficiently I had to NOT use one row to ensure my backing fabric fit!  All-in-all, the quilt came together better than I expected.  Especially because this was also the first time I made my own binding – which I LOVE on this quilt.

James' Quilt Back and Binding

James’ Quilt Back and Binding

I had a great time making all of these sweet nephew quilts, and I’m excited to watch them grow up (with the quilts, of course!).

Until next time…Enjoy.

Sarah

h1

A Quilt for Carter

January 20, 2014

Hey Everyone,

As you may notice, I have a bit of a theme going on here… I was blessed with three new nephews last year, and they each got their own quilt.  My other half’s sister had her sweet little boy in November – Carter Lee.  Below is the baby quilt I made just for him.  I used a combination of fat quarters and regular cuts of fabric as well as a sweet, faux satin baby quilt binding to finish it off!

Carter's Quilt

Carter’s Quilt

Carter's Quilt Back

Carter’s Quilt Back

Enjoy.

Sarah

h1

Quilt for Kemett

December 17, 2013

Hey Everyone.  Sorry I’ve been MIA for quite some time.  Lots going on, but I thought I’d take some time and update you on a few projects and meals I’ve tackled lately.

Our oldest sister – Melissa – had her first child a few months back.  The sweetest baby boy – Kemett.  In true fashion, I waited til he was already entering the world to start and finish his quilt.  BUT – it turned out adorable.

Kemett's Quilt

In progress

I used a charm pack and backed it with a soft flannel which wrapped around the sides to bind.  To add some textures (and hide a couple flaws), I added felt squares scattered across the front.  Enjoy the pictures!

DSC_2506

Adding Felt

Finished!

Finished!

Thanks for reading!

Sarah

 

h1

Chocolate Chip Cookies: Gluten free, Egg free, Refined Sugar free!

April 4, 2013

Hello readers!

Don’t let the title deter you.  These cookies are delicious and sweet!  I couldn’t wait to blog and tell y’all about them!  I had an intense sweet tooth yesterday and my orange did not hold me over.  I searched Pinterest for a delicious and manageable dessert to feed my needs.  I stumbled across this recipe that has just a few ingredients, and all ingredients were already in my kitchen!  Jackpot!

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Chocolate Chip Cookies
Recipe yields one dozen cookies (if you don’t eat all the dough)

Ingredients:
-1 2/3 cups almond meal, slightly packed
-1/4 cup coconut oil, room temperature
-2 tablespoons maple syrup (or honey)
-1 1/2 teaspoons vanilla extract (apparently there is gluten free extract, I didn’t use that)
-1/2 teaspoon sea salt (I used coarse Kosher salt)
-1/4 teaspoon baking soda
-Mini chocolate chips (however much you like proportionate to your cookies)

Procedure:
1. Preheat the oven to 350 degrees and grease or line a cookie sheet.

2. In a large bowl, combine first three ingredients (almond meal, coconut oil, maple syrup).  I used a hand mixer to combine ingredients.  The coconut oil gets a little tricky since it’s more of a solid at room temperature.  It eventually works its way around.  You could use a stand mixer.

3. Add in vanilla, salt, and baking soda.  Stir in chocolate chips.

4. Roll the dough into balls and shape as you please on cookie sheet.  They do not change shape while baking.

5. Bake for 9 to 11 minutes or until bottoms are golden brown.  The cookies do not brown on top much.

6. Allow cookies to completely cool before transferring to a paper towel to absorb excess oil.  (I skipped this step out of purely not reading directions.)

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

These are delicious.  Be careful when biting into them, they tend to crumble a bit, and we don’t like to waste cookie in our house!

cookies

Gluten free, egg free, refined sugar free Chocolate Chip Cookies

Happy eating!
Amanda

h1

Banana “Ice Cream”

March 21, 2013

Hey y’all!

I am so excited about this post because it may be the easiest thing I have ever made with the best return!  I’m quite busy on Pinterest most days searching for dairy substitutes, gluten-free treats, and healthy eating options.  I came across this simple guilt free “ice cream” and knew it must be made!  Let’s dive in!

Banana Ice Cream Ingredients

Banana Ice Cream Ingredients

Ingredients:
-Sliced, frozen bananas (I used 4 bananas)
-A tablespoon of peanut butter
-A teaspoon of unsweetened cocoa

Directions:
1. Slice and freeze ripe bananas until you’re ready to make this easy treat.

Frozen Bananas

Frozen Bananas

2. Break up your frozen bananas and put them in your food processor.  (If you read the link above, she doesn’t suggest using a blender unless it’s one of those fancy ones.)  This process took a little while because the bananas need to be stirred and moved to make sure their being hit by the blade.  At first it seems discouraging because the bananas aren’t looking like anything special, but keep going.  There will be a magical moment when the bananas all whip together and look just like soft serve ice cream or frozen yogurt.

Banana "Ice Cream"

Banana “Ice Cream”

3. At this point you can do whatever you want to the bananas.  I added peanut butter and cocoa because I wanted this to be a little bit less guilt free.  (I haven’t had peanut better in almost 3 months! So sad!)  I think it would be delicious with cherries or chocolate chips!

Banana Peanut Butter Cocoa "Ice Cream"

Banana Peanut Butter Cocoa “Ice Cream”

4. It’s that easy!  Serve in your favorite ice cream bowl or cup!  I’m going to go eat a cup right now!  Good any time of the day!

Happy guilt-free desserting!
-Amanda

h1

Pineapple Upside Down Cupcakes

March 22, 2012

Apparently the number one food of the 1920’s was pineapple upside down cake so for our 1920’s party, I made cupcakes!  I found a delicious recipe on: Cookbookmaniac.com

Let’s dive into the recipe:

Ingredients:
12 slices of fresh pineapple
Maraschino cherries
1 cup brown sugar
1 stick unsalted butter
1/4 cup pineapple juice (blended from fresh pineapple)
1/2 teaspoon ground cinnamon

1 vanilla cake mix (and ingredients for it)

Procedure:
Making the pineapple topping
1) Melt the butter in a saucepan over medium-low heat
2) Add brown sugar and pineapple juice until it has dissolved, then remove from heat.
3) Mix cinnamon to the sugar mixture

Make the vanilla cake batter

Assembling the cupcakes
1) Butter the muffin pan or ramekin
2) Scoop 2-3 teaspoons of the sugar mixture into the bottom of the ramekin
3) Place a pineapple slice on top & a cherry in the middle
4) Spoon batter into the ramekin until three-quarters full
5) Bake for 20 minutes or until a skewer inserted into the middle comes out clean
6) Allow cakes to cool for 10 minutes before serving

Reflection
I followed these directions exactly and it turned out delicious.  I made some in my silicone cupcake pan and some in ramekins. They were both perfect and delicious.

This dessert fits into my general thoughts of everything is better bite size!  Mmm mmm.

Happy eating!
-Amanda

h1

Chocolate Chip Cookie Cheesecake Bars

March 8, 2012

I know.  Intense title.  I get tongue tied every time I try to say it.  But words stop when you bite into one.  Oh Em Gee. These things are amazing.  You’ve got the richness of cheesecake with the comfort of chocolate chip cookies and then the crust of the cheesecake.  Uh! Words do not do it justice.  Take a look:

(I know, right?  Is your mouth watering?  I know mine is!)

Let’s jump right in here:

Ingredients:
Crust:
-1 1/2 cups graham cracker crumbs
-5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
-5 tablespoons unsalted butter, room temperature
-1/3 cup packed light brown sugar
-3 tablespoons granulated sugar
-1/4 teaspoon salt
-1 teaspoon pure vanilla extract
-3/4 cup flour
-2/3 cup chocolate chipsCheesecake Filling:
-10 oz cream cheese, room temperature
-1/4 cup sugar
-1 large egg, room temperature
-1 teaspoon pure vanilla extract
Procedure:
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.



5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.


6. Lift the bars out by the overhang and cut into squares for serving.


I copied and pasted this recipe directly from the awesome blog I found it on: Brandy’s Baking Blog
The amendment I made to this recipe is the crust of the cheesecake.  My favorite cheesecake crust is actually made from Biscoff cookies crumbled with butter, instead of graham crackers.  Seriously delicious.  Since this recipe is in such a small container, it doesn’t make very much.  I think next time I’ll double the recipe so I can share and keep some for myself.  My other recommendation is that the cookie can be hard to cut through so you may want to strategically place the cookie dough or cut it while it’s warm so as it cools, the dough may be easier to cut.  Just a thought.
You need to try this.  It’s easy to make and so yummy.

Happy Baking!
-Amanda