Sundays, Sewing Machines, and Spaghetti

Happy Sunday!  I was having a very productive weekend until today…when my sewing machine, named Gladys, decided to have a temper tantrum and stopped working.  I am hoping to contact the manufacturer tomorrow to get it resolved.  I did get almost 3 quilts finished!  Today I was sewing the binding on the right side of my Mom’s Yuletide Christmas throw and that’s when my machine decided to stop.  But…I made some amazing spaghetti and meatballs for dinner which helped subdue my frustration (comfort food always does!).  I also made yellow cupcakes with chocolate butter frosting.  YUM!

Here are the weekend’s accomplishments:

I finally finished my niece Brianna’s quilt.  I had to baste, quilt and bind it.  I love the way it turned out.

It is on my August WIP list.

This is my Sweet Shoppe and Calico Candie throw.  I LOVE THIS QUILT! 

I had to baste, quilt and bind this quilt as well.  My goal was just to get the quilt top done, but now the whole

quilt is done!  It will be a gift for a dear friend of mine.

I know it’s hard to see (I forgot camera batteries so I have been using my phone’s camera), but the

back is a light green viney/floral print.  Perfect and delicate just like the quilt blocks.

Here’s Gladys.  I hope she gets better soon. 

Friday night, I did work on a new project for another friend.  I can’t talk about it much because I think she reads my blog, but she is an old friend of mine from my college days, and I am super excited to finish up the project and then send it to her.  Once I do, I will definitely post pics and an update.

Have a super great Sunday and make this week amazing. 

Keep Simply Delighting!

The Easy Life

I am still on vacation…and it’s HOT here in northern Michigan.   And my parent’s house does not have air conditioning.  So…in order to beat the heat, my Mom and I drug out an old inflatable rectangle kiddie pool that my sister bought during one 4th of July vacation when she, my brother and his family, and I were here.  We filled it up yesterday and by evening the water was nice and warm.  So…this afternoon, we just sat in the water and chatted.  Now, I previously blogged about my Mom when my blog was at www.simplydelighting.com (don’t go there, the content is gone and I am still devastated about it) but she is my inspiration and role model for everything in my life.  We were out there for 3 hours just chatting and laying in the sun…and one of the things she mentioned that was on The Chew today on ABC, Carla made fudge.  Fudge is probably my Mom’s favorite sweet treat.  So…when we came inside, I whipped it up really quick, and it is delicious! 

Here is a pic of the fudge being made:

The recipe is super easy.  You can find it here:

Carla Hall’s Homemade Fudge

Also, I found out today that my niece that is pregnant and due in November is having TWINS!!!!!!!!!!!!!!!!  So, my WIP list will be adjusted to add another baby quilt for her.  She finds out next week what she is having and as soon as she does, I will be ordering more fabric.  I am hoping it’s a girl…and if it is, here is some of the fabric I will be ordering:

It’s from the same Robert Kaufman Urban Zoologic line, only for girls.  I am secretly hoping she has a girl too!

I think that’s all for now.  Oooh one more interesting tidbit…I had to mend my swimsuit today, and I used my Mom’s sewing machine.  My Dad bought her this sewing machine in 1986.  It’s a basic White sewing machine.  What an antique!  I realized how spoiled I am with my modern machine.  While mine isn’t fancy by any means…it’s way more convenient than hers.  Thank goodness for modern technology!

 

 

Catching Up–Chocolate Chip Cookies

Time to catch up!!!  I was away for a little bit visiting my parents, and did a lot when I was at their house.  My Mom, who is an amazing woman and mother, and I spend hours talking about recipes, crocheting, and many other things.  I was able to bake and cook whatever I wanted–working in my Mom’s kitchen is like having a grocery store at your fingertips and she has any kind of kitchen gadget, appliance, or dish/pan ever made.  However, of all the things I made, I think the most enjoyable thing I made was chocolate chip cookies. 

My Mom hates to make cookies.  She hates to put them on the pan and take them off…that is the only reason.  To make this worse, she is married to the original cookie monster, my Dad.  He couldn’t remember the last time she made him cookies (don’t worry, he still has some kind of dessert most nights!).  So…this post is for him.  Chocolate chip cookies…to my Dad with love.

Cream together 1 cup butter (using butter is the key to making these cookies), 3/4 cup brown sugar and 3/4 cup sugar.

Beat in 2 eggs and 2 teaspoons vanilla.

With a wooden spoon, slowly mix in 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.  After the flour is incorporated, add a bag of milk chocolate chips (yes, use milk, not semisweet…it makes all the difference).

My mom swears by parchment paper, and after using it, I agree.  Bake at 375 degrees for 10-14 minutes.  Do not overbake…the cookies will become hard.

Cookies are done when they turn just a light golden brown.  Let them rest for 2-3 minutes on cookie sheet.

Remove to a wire rack to finish cooling.  Let cookie sheets cool completely before dropping more dough on sheets to bake. 

Raspberry Jelly Roll

Raspberry jelly roll just screams yummy!!!  And believe me it was.  This recipe is very easy to make too!

The Cake

In a mixing bowl, beat 4 eggs until they are very light yellow, about 5 minutes.  Add 3/4 cup sugar and beat until smooth.  Beat in 2 teaspoons of vanilla.

Stir in 1 cup flour, 1 teaspoon baking powder and a pinch of salt.

Spray a jelly roll pan with cooking spray, and then line the pan with wax paper.  Spray the wax paper with cooking spray and pour the batter in the pan.  Bake at 350 degrees for 14 minutes.  Immediately after taking the cake out of the oven, flip onto a kitchen towel dusted with powdered sugar.  Remove the wax paper, and roll the cake in the towel and cool completely.

While the cake is cooling prepare the filling.

The Filling

Combine one 8 ounce package of softened cream cheese and 4 tablespoons of softened butter until smooth.

Add 1/2 cup of lemon curd and 6 tablespoons of powdered sugar.  Beat until the filling is smooth and fluffy.

Assembling

After the cake is cooled, unroll it from the kitchen towel.

Spread the filling over the cake.

Arrange the raspberries (or any other fruit) over the filling.

Carefully, starting at one end, roll the cake up.

The side view.

Dust the jelly roll with powdered sugar, and chill before serving.  Keep refrigerated.

YUM!

 

Zucchini Bread Recipes

These are the recipes from my post on Sept. 2.

Chocolate Chip Zucchini Bread

3 cups flour

2 cups sugar

3 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

3 eggs

1 cup oil

3 teaspoons vanilla

2 cups shredded zucchini

1 1/2 cups chocolate chips

1 8 ounce can unsweetened crushed pineapple, drained

In a large bowl, combine flour, sugar, cinnamon, baking soda, salt and baking powder.  In a small bowl, whisk the eggs, oil and vanilla. Stir in dry ingredients just until moistened.  Fold in remaining ingredients.  Bake in greased pans at 350 degrees for 60-65 minutes.  Cool in pans for 10 minutes and remove to wire racks to finish cooling.  Makes 2 loaves.  Keeps well in freezer.

Lemon Zucchini Bread

4 cups flour

1 1/2 cup sugar

1 package (3.4 oz) instant lemon pudding mix

1 1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 1/4 cup milk

1 cup oil

3 tablespoons lemon juice

2 cups shredded zucchini

1/4 cup poppy seeds

2 teaspoons grated lemon peel

In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt.  In another bowl, whisk the eggs, milk, oil, lemon juice and vanilla.  Stir into dry ingredients just until moistened.  Fold in the zucchini, poppy seeds and lemon peel.  Bake  in greased pans at 350 degrees for 50-55 minutes.  Cool in pans for 10 minutes and remove to wire rack to finish cooling.  Makes 2 loaves.  Freezes well.

Pie Pumpkins

Today my Mom and I processed pie pumpkins to be used to make breads for the holiday season.  The pumpkins were from my Dad’s garden. 

Pumpkins washed and ready to be gutted.

First, cut the top out of the pumpkin (about a 5 inch circle)–just like you would if you were going to carve it for Halloween.  Remove the seeds and pulp.

It is easier to cut the pumpkin in half and use a serving spoon to remove the pulp. 

After the pumpkin is completely cleaned, place skin side up on a baking sheet, and bake at 325 degrees for 90 minutes. 

Cool on a wire rack until the pumpkin is cooled down enough to handle.

After it has cooled to touch, peel the skin off of the pumpkin pieces.

Puree pumpkin in a food processor until it is baby food like consistency.

Package 2 cups of pureed pumpkin in freezer safe containers.  When you want to make pumpkin bread, just thaw and it is ready to use!

 

Raspberry Cream Pie

This is a great dessert to make with fresh red raspberries.  My Mom and I made this with fresh raspberries from my Dad’s bushes. 

In a medium saucepan, combine 3/4 cup sugar, 3 tablespoons cornstarch and 1 1/3 cup cold water.  Mix until smooth.  Bring mixture to a boil, cook and stir for 2 minutes or until thickened.  Remove from heat.

Stir in 1/4 cup raspberry gelatin powder until dissolved.  Cool to room temperature.  Refrigerate until slightly thickened. 

In a small mixing bowl, combine one 8 ounce package of cream cheese, 1/4 cup powdered sugar, 2 teaspoons milk, and 1 teaspoon of vanilla. 

Spread the filling into a graham cracker crust.

Next, spread the raspberries over the filling.

Spread the topping mixture over the top of the raspberries gently.

Chill until ready to serve, and top with whipped cream.

Delicious!

 

Birthday Frosting

This recipe is affectionately called Birthday Frosting by my beloved Mother.  It is the frosting that we always had on the Black Magic Cake that I posted earlier. 

Combine and mix well 4 tablespoons of flour and 1 cup of milk in a medium saucepan. 

Cook on medium high, stirring constantly until the mixture becomes a thick consistency.  It will look like a paste.  Refrigerate until cool.

In a separate mixing bowl, combine 1 cup of shortening and 1 cup of sugar.  If making chocolate frosting, add 1/2 cup of cocoa.

Cream together and beat well.

When the flour/milk mixture is cool, add to the shortening and sugar mixture.  Add 1 teaspoon of vanilla or flavoring of your choice. 

Beat until no sugar granules can be felt, and frosting is light and very smooth. 

Frost and enjoy!!!

 

Black Magic Cake

Growing up, this was the cake my mom made every year for our birthdays (all six of us!) Even now, my brothers expect this cake when they visit my Mom during hunting season.  It’s super simple to make and delicious–all you chocolate lovers will want to try this recipe!

 Before you begin, this recipe calls for 1 cup of brewed coffee.  Instant coffee won’t work, so either save a cup from your morning pot or get a small pot of coffee brewing!

Start by mixing all the dry ingredients in a large mixing bowl.

1 3/4 cups flour

2 cups sugar and 3/4 cups cocoa

Add 2 teaspoons of baking soda and 1 teaspoon of salt.  Mix dry ingredients well. 

To the dry mixture, add 2 beaten eggs.

1 cup buttermilk

Add 1/2 cup vegetable oil

Add 1 cup of brewed, cooled coffee and 1 teaspoon of vanilla.

Beat all ingredients at medium speed for 2 minutes.  Batter will be thin.

Pour into a greased pan (I use cooking spray).  Bake at 350 degrees for 30-35 minutes. 

After the cake cools, it can be frosted with your favorite frosting, or simply dusted with powdered sugar. 

 

Peach Smoothie

Smoothies are a great idea for breakfast, a snack or dessert.  Here is my version of a great peach smoothie…mmm mmm soo good!

You will need a blender or smoothie maker.  I once had a smoothie maker but I am not sure what happened to it…I think I lost it when I moved in my apartment.  Anyway, this is a blender that Mom got for me, probably at a garage sale.  Thanks Mom!

I used 2 medium peaches, chunked up with the skin on.  I very rarely peel anything.

Add about 1/2 – 3/4 cup of vanilla yogurt.  You could use plain yogurt, but I prefer the vanilla.  I buy vanilla  yogurt by the quart.

Add 1/4 cup of milk.  I use reconstitued dry milk.  I only use dry milk because even a half-gallon of milk will go to waste at my house.  Waste not, want not, right?

I added a tablespoon of sugar to make it a little sweet.  A tablespoon of honey could be substituted, as could an artificial sweetner such as splenda.

Add enough ice to make thick and frozen-y (is that a word?).  I added about 1 -1 1/2 cups.  Pulse and blend until it is the desired consistency you prefer.  I like mine a little thicker.

Perfect!  Delicious!

Enjoy!

This recipe makes two 8 oz. smoothies.  I put the rest in the freezer for later!