A Skirt-the final chapter

It has been several weeks since my last post; I apologize for my long absence! Life has become too busy to post on a regular basis. But, being busy is good. It means I'm not spending hours sitting, staring off into space and twiddling my thumbs.

After many weeks (I can't remember the exact number) of procrastinating and then working, I have finally finished my skirt! It didn't turn out exactly how I thought it would, but it's certainly better than the last skirt I made (about 10 years ago).

It amazed me how long it took to complete each step. After I got over my fear of ruining it, I began to spend many hours pinning, cutting, ironing, basting, and sewing. Both my mom and sister have been working on their own sewing projects, so every Sunday afternoon/evening, and the occasional weeknight, saw us plugging away at our respective pieces. Most of the time we had a movie going to keep us entertained. Yes, I can watch a movie and sew at the same time.

Finally, it is completed! And just in time for Easter Sunday. Now, to find a shirt to go with it...

The finished project; what do you think?

Black Bean Brownies

Here is another dessert that sounds odd, but actually works! I'll admit I prefer the texture of regular brownies (not quite so dense). But these were very chocolatey and good. Plus, they're full of fiber and low on fat! No eggs or oil are added. Alas, I forgot to take a photo before they were all eaten. You can view a photo and the original recipe here.

Black Bean Brownies

15 oz can black beans
19.5 oz box chocolate brownie mix

Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.

Diet Soda Cake

I know, it sounds strange, right? During one of my many online recipe perusing sessions last night (as I try to plan the menu for my sister's upcoming bridal shower), I came across a site called Skinnytaste, full of Weight Watcher's recipes. I don't belong to WW, but I find some of their recipes helpful when I'm trying to be careful of what I eat; a healthy alternative that doesn't compromise flavor, taste, texture, etc., is good enough for me!

The original recipe is found here, while below is what I used to make my own version.




Diet Soda Red Velvet Cake

1 box dry cake mix, Red Velvet flavored
1 can diet Pepsi
2 egg whites

Preheat oven according to directions. Spray 9x13 pan with cooking spray; dust lightly with flour.

Mix all the ingredients together in an electric mixer. Pour into pan.

Bake as directed. Let cool completely before frosting.

Cream Cheese frosting:

1 8oz. 1/3 less fat cream cheese, softened
1 cup powdered sugar (I found it was a little too sweet for my taste, so you may want to reduce this to 2/3 cup or even 1/2 cup instead)
1 tsp. vanilla

Mix all three ingredients together in an electric mixer until smooth. Spread evenly on top of cooled cake.

Makes about 12 servings.

The frosting is so sweet, you'll only need a small slice. On Skinnytaste I read a variety of other combinations of cake mixes and diet sodas. I also saw an idea to use a spice cake mix and canned pumpkin in place of the diet soda, plus a little cinnamon and nutmeg for added flavor. Since I love pumpkin, I plan to give that a try as well!

The best part was when my little brothers ate it and said, "yum!" Yes! Success!

First of Spring

Spring is in the air! Although the earth stays dreary shades of brown, the air has warmed up and smells of a fresh spring rainfall (which should be coming tomorrow).

But what is spring without color? Finally, we are getting to see some where I live! A long stone wall lines my driveway, and at the base of that wall we've planted flowers. Right now, the daffodils are grown up (next will be the irises). Yesterday, I noticed a few of them had buds. Today, some of them have even bloomed. So, in celebration of a lovely day and the beginning of spring, I want to share a photo of the first flowers of spring!


(Click on the photo to see a larger image of it.)

Beaded earrings

I am addicted to beading. Really; it's amazing! If you haven't tried it, hop over to Hobby Lobby and (after spending hours gazing at all the glorious types of beads) buy some to try out yourself.

I met my friend again Saturday afternoon to finish my necklace and to work on more little things. This time, I learned to make earrings. If I had known how easy it was, I would have started doing this long ago! I love simple, little dangle earrings that you can wear with most any outfit, casual or otherwise. I now have 5 new pairs to work with! Yes!

Below is a photo showing my simple designs.

If you click on the picture, you can see them more clearly.

A HUGE thank you to my sweet friend who gave me all these beads and earring parts, etc., to make this stuff! Next time, I'll share with you!

Beading: first attempt

I apologize (to those few kind enough to bother reading my blog; thank you!) for my absence the past few days. Life has been a crazy, sticky mess. But hopefully the sunshine outside my window is hinting at more bright and cheerful days to come. I can only pray that God will ever be my Rock, through the storms and through the sunny days.

The other day I met a friend of mine to do some beading. I hadn't tried beading since early high school, so I wasn't sure what I was getting myself into. Little did I know how quickly I would become addicted! Below are photos of the necklace I made, the one I'm working on, and the earrings she gave me. She is such a sweet, dear friend! Not only did we have an awesome and encouraging conversation, but she gave me everything I used! What a dear!


My very first attempt: wish I had a better close up of that middle bead! Amazing!



As soon as I saw this purple one, I fell in love. It was my friend's idea to do beads all the way up. I wasn't sure at first, but now that I've started it I love it. Just have to finish adding some beads and have her teach me how to put the clasps on this kind of string!


The earrings she gave me. Pretty, yes? I love the little blue flower in the middle.

The best part of this jewelry is the simplicity. You can make almost anything, and you can always change it! Love it! Yes, I am getting addicted.

Hello, Mardi Gras!

Today, obviously, is Mardi Gras (or, Fat Tuesday). My family has never celebrated Mardi Gras or Lent (starting tomorrow on Ash Wednesday). But this year we decided to have a little fun with food. For tonight's menu, my mom plans to make gumbo and Mardi Gras cupcakes. That, my friends, is as crazy as my family will get.
I can't eat gumbo (spices and sausage: two BIG no-no's!) or cupcakes (ah, sugar...). So I decided to make up for it this morning by making (and just tasting, but no real eating) beignets this morning for breakfast. It's a good thing I make a single batch! Those donut-like treats were more fat and sugar than anything remotely healthy. Plus, the recipe I used called for them to be fried (yes, fried, the good old southern way) by dropping the dough a teaspoon at a time.
I tasted two little ones and decided I wasn't a big fan (but then, I never was one much for southern cooking). But my brothers loved them and begged me to make them, and sopapillas (a similar, and in my opinion much tastier south American breakfast treat) again.

Brunch Beignets

Ingredients:
-2 eggs, separated
-1 cup all-purpose flour
-1 tsp. baking powder
-1/8 tsp. salt
-1/2 cup sugar
-1/4 cup water
-1 tbs. butter, melted
-2 tsp. grated lemon peel
-1 tsp. vanilla extract
-Oil for deep-fat frying
-Confectioners' sugar

Directions:
Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder, and salt. Combine the egg yolks, sugar, water, butter, lemon peel, and vanilla; stir into the dry ingredients until just combined. Beat egg whites on medium speed until soft peaks form; fold into batter.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1/2 -1 minute on each side. Drain on paper towels. Dust with confectioners' sugar. Serve warm. Yield: about 2 dozen.

To get the original recipe (which I only changed by omitting the brandy), go here. The photo above was also from that site. Mine were eaten before I could snap a photo. They also didn't look as pretty as the ones above.

I had never beat egg whites before (gasp! I know, I know), so that was a little nerve-wrecking. I had no idea if I beat them enough or not, but the beignets seemed to come out okay. Now that I've done it once, I feel I can try meringues.

I don't practice Lent, but I figure it would be a good excuse to help me give up sugar, chocolate, caffeine, and all that other stuff that makes me sick. So, instead of having to go into the long explanation of my health history and problems, I can just say, "I gave them up for Lent." You know what that means? Healthier recipes from now on! Don't worry: healthier in my book means extra delicious! Can I say mango smoothies? Oh, yeah!

Birthday cupcakes

I must first start out by saying that these are not mine. But they looked so delicious I had to share a picture!

It's my brother's birthday this week, so yesterday my mom made cupcakes to take to church to share with the youth group (she's one of the leaders). She used a German chocolate cake mix and decorated half with a white frosting and half with a chocolate. I'm not a big frosting fan, but the chocolate wasn't too bad.

I only ate half of one, but between that half of a cupcake, the chocolate fondue at my friend's house later in the day (I only dipped fruit, I promise!), and the stomach aches and shaking all evening, I decided to ban chocolate from my life all-together; there's a reason I'm not supposed to have it! I'm sure that life-long decision won't last. After all, chocolate is, well, amazing. Still, I can try and at least cut most chocolate, sugar, and caffeine from my diet. My body will thank me later.

Pumpkin Muffins

A can of pumpkin has been sitting in the cabinet for a couple months now, tempting me every time I open the cabinet doors. I love baking with pumpkin (especially in the fall!). A couple days ago, I ran across a recipe for apple pumpkin muffins. While I didn't end up using apple, I did make muffins with pumpkin this morning, baked just in time for my sister to grab a warm one before rushing off to work.

Pumpkin Muffins

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 eggs
• 2 cups sugar
• 1 cup canned pumpkin
• 1/2 cup canola oil

Directions:

• In a bowl, combine the first four ingredients. In a bowl, beat the eggs and sugar; add the pumpkin and oil and mix well. Stir into the dry ingredients just until moistened. Fold in the cranberries.
• Fill foil-or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

The recipe is originally from here. I took out the cranberries and used 1 1/4 cup wheat flour and 1 cup all-purpose white. I also reduced the sugar and oil by just a tad (i.e. didn't use the full scoop). Next time, when I have it, I'll use applesauce and cut the oil in half.
All in all, they turned out great, and the family loved them.

Sewing project

I haven't sewn in a while. Since 2003, in fact, when I made a little pillow for my brother as a graduation gift. But is all about to change.
After spending hours upon hours in the fabric store with my mom and sister as they pick out patterns and fabrics and beads and all sorts of artsy things for wedding sewing projects, I became completely overwhelmed with the desire to make something myself. I envied my mom's knowledge of sewing lingo (after 8 years it is all foreign to me) and types of fabrics, and her quick ability to put something beautiful together. It is time for me to try!
So yesterday we hopped over to Joann's to check out their sales and pick up patterns and fabrics. I decided (after much stressful deliberation) on the ones below:

The idea is to make the brown skirt, except without the buttons, and with a different fabric (pictured below).

The purple will be the band and the green floral will be the skirt. What do you think?

With my mom's expertise, I will have a new spring skirt!

Mixed Berry Smoothie

I always get really hungry just before dinner, and often I make the mistake of googling recipes (mistake because it makes me even hungrier, tempting before-dinner snacking.)-not good! But last night I put my googling to good use and searched for a recipe to try for breakfast. I was never a cereal, oatmeal, or egg person, so any alternative is a cheery welcome! Enter, the berry smoothie!

Yesterday, I found a large bag of mixed berries in the freezer. Thank you, mom! Next time, however, I'll plan to strain out the seeds! Otherwise, this turned out to by a yummy, cold, breakfast treat. As good as dessert, but also good for you!

Mixed Berry Smoothie

Ingredients:

-2/3 c. mixed frozen berries (ex. strawberries, raspberries, blueberries, blackberries)
-1/2 c. orange juice (or skim milk)
-1 banana, broken into pieces
-4 oz. low-fat yogurt (I used Activia, strawberry flavored)
-1-2 drops vanilla, to taste
-1/2 tsp. honey, to taste

Place all ingredients in a blender and mix all ingredients. Adjust ingredients to suit your tastes (such as more liquid if mixture is too thick, etc.). Pour into a glass, and enjoy!

Makes about 2 cups (or one large glass, as pictured above).

I also suggest, as I failed to do, to strain to get rid of the seeds.

I can't have caffeine (I can hear the gasps and sympathetic moans now); doctor's orders. That includes (eek!) chocolate. For those of you who are finding yourself in a painfully similar boat, I plan to post more recipes like this: alternatives to chocolate desserts.

The English Trifle

I love trifles, making them (so easy to do!) and, of course, eating them. Sadly, so many people have no idea that this delightful dessert even exists! In an attempt to share this delicious creation with the world (or rather, my small corner of it), I will use my first post sharing the recipe to one I made last month.

My future brother-in-law confessed last time he came for a visit that he had never heard of a trifle. I took it upon myself to show him how much he's been missing and whipped up the recipe below. However, you can adjust the ingredients to suit your own tastes and serving size.



English Trifle

Ingredients:

-1/3 - 1/2 of a 9x13 chocolate cake
-4-8 oz. cool whip
-about 2 cups fresh or frozen strawberries, cut into pieces and divided -chocolate instant pudding
-vanilla instant pudding

-one large, clear bowl (you can't see the pretty layers unless it's clear!)

Steps:

Make up the chocolate and vanilla puddings. Do NOT mix them together! Set aside. Cube the cake into large bite-sized pieces.
Begin to layer the trifle. Start with the cake, covering the entire bottom of the bowl. Next, spread on the vanilla pudding, covering as evenly as possible. Cover the pudding with a layer of cool whip, and then sprinkle on 1 cup strawberries. Repeat with rest of the ingredients, this time using the chocolate instead of vanilla. Decorate with remaining strawberries. Serve immediately and enjoy!

Makes about 12 servings.

Note: you can make many substitute and variations. Below are some suggestions

Cake: Angel food is more common, and some use lady fingers, but really anything is good!

Fruit: I like strawberries and raspberries, but you can also try blueberries, cherries, kiwi, bananas, etc.

Pudding: Custard is more often used than pudding, but also try pumpkin, butterscotch, or whatever you want!

Other filling suggestions: brownie bites, jam, broken chocolate candy bars, etc. Layer as you want, whatever you want! That's the beauty of the English trifle.