Wednesday, September 29, 2010
Completed. One baby quilt for the first great-grand. Washed, dried and oh so soft and cozy :)
Project number two:
Ahhhhh. My orange bento box table runner. I so completely heart this. I love the orange, I love the bento boxes, I love the pinwheels randomly at one end and the polka-dot binding.
Here is a shot with the backing, which I also love (and which also came from one of Hannah's last year fall dresses that I made and she has now outgrown):
I didn't do a whole lot of quilting on this. I wanted something simple and not fussy. It was all about the bentos on that one. :)
Finally, my controversial project number three. Eesh. In theory it was supposed to be wonderful, and I am quite happy with it in spite of its imperfections.
Somehow I went all wonky and I am not quite sure where it happened? Basting? Quilting? Squaring? Who knows. Whatever. It doesn't matter in the grand scheme of things and I don't think the world will come to and end. Hehee.
Don't know what happened there.... Oh well. I reckon the Jennifer Paganelli fabric can make up for the wonkiness of the thing, right???? :)
Tuesday, September 21, 2010
Wednesday, September 15, 2010
Wednesday, September 8, 2010
I think I am going to sign her up for 4-H. She did a really good job and caught on very quickly. It seems right up her alley.
Tuesday, September 7, 2010
For the crust:
1 package Pecan Sandies cookies, crushed (this can also be done in the food processor)
1 stick melted butter (I guess margarine would work, but organic unsalted butter is my fave)
Preheat oven to 350. Mix ingredients together and press into pie pan. Cook for 10-15 minutes and remove from oven.
1/3 cup heavy whipping cream
Heat in saucepan over low heat until melted and pour into crust. Let cool.
As you can see, I had my bowl of caramel in a bowl of ice because I am really impatient during this whole cooling process.
These go on top of the caramel layer
To toast your pecans, melt some butter and toss the pecans lightly and toast them in the oven until brown-er...you know, since pecans are already brown they will just be brown-er... halves, pieces, chopped....I don't think it really matters as long as they are not whole in the shell. But anyone that tries to use whole pecans in the shell probably doesn't need to be cooking to begin with. Seriously.
I actually didn't melt butter this time. I used olive oil cooking spray. I cheated. I altered my own recipe. Sue me. You couldn't tell the difference.
1 8oz. package softened cream cheese
2 cups powdered sugar
Mix together with mixer and spread on top of the COOLED caramel/pecan layer.
(This is why I had the bowl of caramel in the ice.)
This is a two-step layer.... in this layer we are basically making chocolate whipped cream. This is really easy so long as you pay attention to this really important part: YOU HAVE TO LET THE CHOCOLATE COOL before you add it to the whipped cream. Otherwise, your fresh whipped cream deflates/melts and the chocolate separates and then you might be tempted to swear or cry. It can get really ugly. There was some serious wailing and gnashing of teeth in my kitchen once. It was only because I had really talked this pie up to my Mom and was trying to pull of this fabulous dessert and showcase my grand culinary skills and it ended up being the ugliest pie I ever made. My mother was very gracious in trying to repair my damaged ego and told me how good it was despite the way it looked.
2 Tbs. heavy cream
1/4 cup of powdered sugar (cause it is so good that way)
To one half, gently fold in the melted chocolate until you have fabulous chocolate whipped cream and spread on top of the cream cheese layer.
I actually stopped taking pictures at this point, which I know is sort of anti-climactic, but it was all I could do to fend off the hoard of
The other half of the whipped cream. YUM.
Finally, I suppose the last step is optional. However, the way I see it....if you have made it this far - seeing as how the pie only has somewhere in the neighborhood of 64 fat grams per slice - you may as well just go ahead and proceed: