Creative Cuts Crop

This whole crop thing began during a lunch at Applebees with Donna. What was just an idea quickly became reality. The first one was on National Scrapbooking Day back in May, and we just had our second one yesterday. Yesterday we just about doubled in size from the first one where we had 12 attendees, this time we had 22 woman who love to craft all in one room. Good friends and lots of laugh filled the room. I had good intentions of taking photos to share, but between doing my own scrappin', laughing and making sure there was plenty of food and drink the camera sadly never left my purse.






I want to thank the vendors who came out and supported our crop, Koren from RJ Creations, Laurie from Stampin' Up, and I had some Close To My Heart. They shared ideas and had supplies on hand for anyone who may have forgotten something at home. The make & take's they did were really cool too. Koren did a project using flocking, and Laurie stamped up a cute thank you card.






I did take some photos of the projects I worked on to share with you, as you can see them scattered around this post.

Peach Crisp

Well after picking all of that fruit I needed to prepare some fruit desserts. The peaches were ripe right off of the tree so I figured that was what I should start with. I really love cobbler made with oatmeal and nuts. Crunchy crumbs with tender sweet fruit yummy.



The recipe comes from The America's Test Kitchen Family Baking Book.

Peach Crisp

Fruit
3 pounds peaches
1 tbsp cornstarch
1/3 to 2/3 cup sugar
1 tea lemon juice
1/4 tea almond extract

Crisp
1/2 cup almonds
1/2 cup oats
1/2 cup flour
1/4 cup light brown sugar
2 tbsp sugar
1/4 tea cinnamon
1/8 tea nutmeg
1/8 tea salt
6 tbsp melted butter

Preheat oven to 400 degrees. Mix all fruit ingredients in a large bowl and pour into a 8X8 baking pan. Cover with foil and bake until fruit is hot and has released its juices, 20 to 25 minutes.

Meanwhile, pulse almonds, oats, flour, sugars, cinnamon, nutmeg and salt together in a food processor until nuts are chopped. Drizzle with the melted butter and pulse until the mixture resembles wet sand.

Remove fruit from oven and uncover. Sprinkle the topping evenly over the fruit. Bake the crisp until the topping is a deep golden brown and the fruit is bubbling, about 15 minutes. Let the crisp cool for 10 minutes before serving.



It can be served with vanilla ice cream or whipped cream. I actually just poured a small amount of heavy cream over the top for some extra creaminess.

Sewing Patterns for Dummies : Simplicity Patterns : Child and Misses Aprons

Sewing Patterns for Dummies : Simplicity Patterns : Child and Misses Aprons

Well I finally got started today. Took the fabric out of the bag and tackled the pattern. I can cut on the line so this part was easy, it is the actual sewing machine part I am worried about. Here are the pieces I had to cut and isn't this fabric ADORABLE?



I will keep you posted on how the sewing machine goes.

The Bounty

After looking for something to do today I decided on visiting the DuBois Farm for their Harvest Festival. Never been there and it looked real nice online. We picked up our friends and were off on our short journey. DuBois Farms is just about 45 minutes, just north of Newburgh.



Once we arrived there was a long dirt driveway leading up to the parking lot, both sides of the lot was fruit trees. We hopped onto the hay wagon and took a short ride up to the main barn where it appeared alot of the days activities were going to take place. Donut eating contests, bubble blowing contests, face painting, burgers and hot dogs being grilled. Busy but not crowded. There was a small information booth set up for you to get maps and bags to pick fruit, we started off with one bag each but after the picking started we realized we were going to need more bags.



They had quite a variety of fruit. Apples, more varieties than you could imagine, Plums, Peaches, Nectarines. After we went through the corn maze the serious picking began, all the while I was wondering what was I going to make first with my pickins'. We spent a few hours there taking full advantage of the fun activities they had set up. I would recommend a trip to DuBois to anyone!

First Attempt: Sewing

Well today was back to school and me and my good friend Beth figured we would make the most of our day, breakfast and shopping. As we strolled around Middletown hitting some of the stores I asked Beth if she minded going into Joanne's Fabric, and of course she said she didn't mind. I knew I wanted to get a pattern for an easy apron. I always wanted an apron, I don't know why. Maybe it will complete my Domestic Diva persona?

I wasn't in the store 15 seconds when I spotted a fabric that I LOVED! OWLS! Who doesn't love an owl? I browsed a little more but kept coming back to the OWLS!

Now for the pattern, I didn't know where to begin. Thank God I was with Beth. There are books and books of patterns, then huge cabinets in the store with all of the patterns. I choose a simple apron pattern that is allegedly EASY. We shall see, only time will tell..

Banana Bread with Style

When the weekend comes around I often look at some speckled bananas on the counter and wonder why do I continue to buy bananas and what am I going to make with these now. I almost always make my mom's banana bread recipe but tonight I was looking for something a little different. After browsing Cooks Illustrated for banana recipes I decided on a Macadamia Coconut Banana Bread, sounds tropical. As I go to the cabinet that houses the macadamia nuts I don't see the bag where it usually sits. I pull over a chair to stand on to get a better look, still no macadamia nuts. So a minor setback no macadamia nuts, but I have been handling setbacks well all day. I was in BJ's earlier and Francis had to use the restroom, while in there someone swiped my cart, minor setback but I was irritated. So the nut thing is really no big deal, I have pecans.

I learned something new while reading this recipe. Often recipes call for just prepping the bottom of the pan, I always wondered why thinking the rest of the cake/bread will be stuck while the bottom isn't. The tip in the recipe said that if you prep the sides of the pan your cake/bread won't rise as high in the center. Thanks to Cooks Illustrated for the reason behind leaving the sides ungreased.

I don't know know how you may feel about coconut but I love it. I know it is usually a love hate thing with most people. I am the only one in my house that likes, more like loves coconut. When we go out for an ice cream treat with the boys and the ice cream shop has coconut ice cream I would be willing to bet that is what I am going to have. Tim thinks I get it just because I don't want to share a taste of my ice cream, that isn't it I really do LOVE coconut!

INGREDIENTS
1/2 cup flaked, sweetened coconut
1 cup chopped macadamia nuts
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs , beaten lightly
6 tablespoons unsalted butter , melted and cooled
1 teaspoon vanilla extract

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first four ingredients, coconut, and nuts together in large bowl; set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Banana Cake with Chocolate Frosting

It all began with a trip to the local library. I always browse the new arrivals, I am not a big reader but I do love a good cookbook. This wasn't just any cookbook but a cookbook that had a little story that went along with each cake. Cakes that she shared with her co-workers, just like me. An added bonus was when I googled the cookbook, because I had to have it, I found it on a discount book website and scored it for $5 with FREE SHIPPING! This is just the first of many cakes to come from this must have cookbook.



All too often I have bananas on the counter that are past their eating prime, so it was a no brainer to start with a banana cake. The chocolate frosting that went with the cake is what made it real special in my eyes. Homemade chocolate frosting...YUM!

I had to adjust this recipe just a bit. First the shortening I had was rancid, so I replaced with butter. The frosting called for unsalted butter, I only keep salted in the house. Lastly I found that the frosting needed more cream to make it spreadable.



Recipe

Cake
2/3 cup shortening
1 2/3 cup sugar
2 1/1 cup cake flour
1 1/4 tea baking powder
1 tea baking soda
1 tea salt
1 1/4 cup ripe bananas mashed
1/3 cup buttermilk
2 eggs
2/3 cup chopped walnuts (optional)

Frosting
Two 1 ounce squares unsweetened chocolate
1 1/2 tea vanilla
6 tbsp unsalted butter, at room temperature
4 3/4 cup confectioner's sugar
1/4 cup cream or sweetened condensed milk

To Make the CakePreheat oven to 350 degrees. Prepare tube pan. Cream shortening, then gradually add sugar, mixing well. In a separate bowl, dry whisk flour, baking powder, baking soda, and salt. Add the creamed mixture and beat until blended. Add mashed bananas and half the buttermilk and mix until moistened, then increase mixer speed to med-high and mix for two minutes. Add the rest of the buttermilk and eggs, and beat another two minutes. Stir in walnuts. Bake in a tube pan for 50 minutes. Cool for 10 minutes and unmold.

To Make the Frosting
Melt chocolate in a double boiler or heat proof bowl. Remove from heat and stir in vanilla. Allow to cool. With mixer on medium speed, cream butter, then gradually add half og th confectioner's sugar, blend well. Beat 2 tbsp cream into mix. Beat in remaining sugar and cream. Add melted chocolate to the creamed mixture and beat until smooth. Spread on cooled cake.