tag:blogger.com,1999:blog-33678768363643385692024-03-05T07:58:21.025-05:00Sew Lah Tea DoughA new year a new blog! I'm no artist...no designer...I'm just a girl who loves to craft, lives to bake and is learning to sew, all while musicking! So with a little of this, a little of that here's my new blog to share all of my interests and ideas. Please read, Pin, enjoy & get in touch!Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-3367876836364338569.post-13381650258553379662015-03-31T10:00:00.000-04:002015-03-31T10:00:02.887-04:00Best Friend Clothes<div class="separator" style="clear: both; text-align: center;">
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After starting on the Christmas posts from last year, I've been excited to share this little set of outfits I created for Amelia and our best friends little girl and boy who will be our little one's greatest friends :-D </div>
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With a three year old's declaration when Amelia was just a few weeks old, that no they wouldn't be friends when she was older - that they already were friends, I thought I would put together some cute matching clothes for their Christmas gifts! A little circle skirt with a fold down waistband for the girls, and an embellished shirt for the little guy!</div>
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A HUGE thanks to<a href="http://www.deliacreates.com/girls-basic-flexible-waist-skirt-free-pattern/" target="_blank"> Delia Creates for the perfect tutorial</a> on this skirt with a fold down waistband. She so wonderfully describes the various ways you can make it, with different seams or waist options, as well as the information on all the sizing possibilities! </div>
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I used the 3-6 month size for our baby girl, and she's still able to wear it now which is perfect, especially as she can get her chubby little legs out without having to wear tights now we're not in the dead of Winter anymore!!</div>
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No tutorial photos for this project I'm afraid to say. I don't know why I don't have any... Perhaps in the mad rush towards Christmas there just wasn't enough time. But the original tutorial over on<a href="http://www.deliacreates.com/girls-basic-flexible-waist-skirt-free-pattern/" target="_blank"> Delia Creates</a> has great instructions and you can adapt it to many fabrics and ideas for various skirts.</div>
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The idea of creating two matching skirts was the easy part. But I wanted to include everybody so I had to think of something for the little guy as well! I contemplated pants of some kind, but was excited when I finally found a plain long sleeved shirt that I could embellish with an L (for his name) using the same fabric as the skirts. <br />
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I cut out a cardboard template of the L and cut two fabric pieces, one with the right side of the fabric up (the correct way around) and one in the reverse. With wrong sides together I sewed the L together, and then turned the fabric inside out, right sides facing out now. Using complementary thread, I top stitched around the L and onto the shirt.<br />
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Everything ironed, and gifted at Christmas time. </div>
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And now I'm super excited to create lots more of these cute skirts for the Spring and Summer time :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com4tag:blogger.com,1999:blog-3367876836364338569.post-58906975558179219042015-03-25T11:00:00.000-04:002015-03-25T11:00:01.480-04:00Christmas Cakes 2014It's almost Easter, so in the race to get these blog posts from December and January written up before Springtime crafting and baking begins, it means that Christmas posts have to be shared, even if it is the end of March!<br />
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Using the same traditional fruit cake recipe that was originally my Mum's, but now with a couple of my own little tweaks to it, I started this baking at the beginning of November. After soaking the fruit in sherry for a few days first, it was baking day and this time I had my baby girl helping me!</div>
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Cakes all baked, stored and soaked in sherry a few times over 6 weeks it was decorating day!</div>
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Apricot glaze, marzipan and then fondant layers, and white fondant decoration pieces cut out using mini cookie cutters and winter linzer cookie cutter shapes to create a fair isle design.</div>
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In thinking about this year's Christmas cake designs I knew I wanted to create something Nordic, and my favourite pattern and Christmas theme of the season was definitely fair isle. Everything seemed to be fair isle and Nordic this past year. Lots of clothing, home décor and paper crafts all in this design - so I went with this inspiration for my cakes and was so happy with how it turned out. I was excited to have appropriate shapes in mini cookie cutters, and especially loved the two little squirrels, the little houses and also the ice skates! I used Wilton's fondant extruder to make the various dividing lines between the small fondant pieces. SO HAPPY with how it all turned out :-D </div>
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The cakes were finished just the day before we headed to England for Christmas week, and with a nice layer of snow in the back garden I pulled on my snow boots and headed out in -12°C to do a Christmas cake photo shoot in the snow!! A little crazy for sure... I don't know if any neighbours saw me but oh well :-S!</div>
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After sticking around for a long, long time - the snow has finally almost all melted so with this blog post written, and the grass visible again it's time to look to Spring and everything crafty and foody that will bring. It's getting closer :-D</div>
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Just a quick one today as I'm excited to say I have finished up November's blog posts which means Christmas is coming!! It only took until March a few months later to share my Christmas crafts, baking and gift projects. Oh well, all in good time! Watch out for a throwback to the holiday season with posts coming up this week.</div>
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Here's a quick round up of our December CSA Box 2 which included amazing mushrooms, a cabbage that my husband made boiled cabbage with (can I use nursing as an excuse not to eat too much of this?! :-S). We didn't get around to using the beets until after Christmas but they were still good! The more unusual items this month were the fingerling potatoes, and watermelon radishes.</div>
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By the time we picked up our December box, we also still had the acorn squash leftover from November but that was quickly used for a delicious acorn squash soup, that included roasted seeds as a garnish. They were so good!</div>
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I had seen a recipe for squash soup in Chatelaine, and just with a couple of changes we used <a href="http://www.chatelaine.com/recipe/vegetarian/acorn-squash-soup-recipe/" target="_blank">this recipe you can find the link to here</a>. It was just perfect for a Winter evening and so, seeing as this Canadian Winter is lingering way, way longer than we'd all like, I'm not TOO behind with sharing this one!</div>
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There's a first time for everything, and these CSA boxes are really pushing us to try new things. And that's okay! We're happy to be trying new flavours, to play around with new recipes and are excited that soon enough our little baby girl will be able to share in this exploration of healthy fruit and vegetables too :-)<br />
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Watermelon radishes, named this because of the colour and pattern of the inside of the radish are pretty cool. Jonathan took charge with these and found a simple way to roast these from the Red Fire Farm website, which we were grateful for as we had <em>never</em> come across these before, let alone cooked with them! Cut into wedges, and roasted in olive oil with a drizzle of maple syrup coated over them made them pretty tasty!!<br />
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More roasted veg to finish up with today. Delicious, fresh, crunchy on the outside - soft on the inside, these potatoes really did make for a nice change. Frozen oven chips don't make the cut after these :-P<br />
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I cooked these up, with little baby girl watching in the highchair, using a <a href="http://www.foodnetwork.com/recipes/tyler-florence/roasted-fingerling-potatoes-with-fresh-herbs-and-garlic-recipe4.html" target="_blank">recipe from Food Network's Tyler Florence</a> and it was a quick and simple recipe, that I actually changed a little just because of what I had in the fridge, or rather, what I didn't have in the fridge! I used cloves of garlic, and fresh sage, but only dried rosemary and thyme as we didn't have any fresh. I'm sure it made a difference on taste, but ours definitely weren't bad!<br />
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The only thing I'd change is to cut up these bigger potatoes into smaller sizes - the smaller potatoes, the crispier edges!!!! There was a bit too much variety in my sizes of potatoes and how I cut them, which was a shame but there'll be a next time I'm sure.<br />
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I guess we got too hungry and I didn't take a photo of the cooked potatoes - sorry! But they were nicely golden and crispy all around the edges, and super soft inside. I'd definitely recommend them!</div>
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So that's our CSA Boxes 1 and 2 and the dinners we had adventures with. </div>
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Lots more to come :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com3tag:blogger.com,1999:blog-3367876836364338569.post-32155614365146795872015-03-22T11:00:00.000-04:002015-03-22T11:00:01.564-04:00CSA Winter Box 1: Spinach, Mushroom and Feta Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGUdTdcwUpY-EobC3Q83qmsyx-ANehHzYWOR9xg75SAzW6WeQvzRwGs0dmj_xXL4uqaOySgRf1l6GdUJ36iGjjmXByZDEC4IGtzG3FjFhqUO672pNlSWG6YgKzYI8eCt9KA-A5iENeWV7/s1600/Cover+Image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGUdTdcwUpY-EobC3Q83qmsyx-ANehHzYWOR9xg75SAzW6WeQvzRwGs0dmj_xXL4uqaOySgRf1l6GdUJ36iGjjmXByZDEC4IGtzG3FjFhqUO672pNlSWG6YgKzYI8eCt9KA-A5iENeWV7/s1600/Cover+Image.jpg" height="400" width="400" /></a></div>
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Whether it's breakfast, brunch, lunch, straight out of the fridge for a snack, or for dinner - quiche is a dish that can really wok anytime and anyplace! Warm or cold, with almost any fillings make this such a versatile dish. </div>
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We chose to use our fresh spinach from our CSA box and to pair it with feta we had in the fridge. After a little research we came across <a href="http://allrecipes.com/recipe/transformed-spinach-mushroom-quiche/" target="_blank">this recipe</a> and <a href="http://allrecipes.com/recipe/transformed-spinach-mushroom-quiche/" target="_blank">this recipe</a> both of which inspired our quiche. They both had elements of what we were looking for and had great reviews so we went with it, and yes, they turned out as well as we had hoped! Especially lucky as we made a double batch :-)</div>
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<div class="ERSIngredientsHeader ERSHeading">
<strong>Ingredients:</strong></div>
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1 prepared 9-inch single pie crust</div>
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4 eggs</div>
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3/4 cup milk</div>
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1 tsp garlic, minced</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon ground black pepper</div>
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1/8 ground nutmeg</div>
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1/2 (10oz) bag fresh spinach</div>
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1 (8oz) package fresh mushrooms, sliced</div>
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1/2 yellow onion, sliced</div>
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1/2 (4oz) container crumbled feta cheese</div>
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1/2 (8oz) package shredded Swiss cheese, divided</div>
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<strong>Method:</strong></div>
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1. Preheat the oven to 400°F. Wash and drain the fresh spinach (or thawed frozen spinach) while you begin to prepare the other ingredients. Prepare/thaw the pie crust (check directions on the box).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkva5fZAweklwZo4ActtY4ayKyWBtxBKf1UH9hslUFalVgM2p2tVaQA-j1pHyKeO7vw3B10PUq9kEeZxk99v9QUQco5ATSQjxGkfnacMCeFVhP3mdYbYqrkofxZNrBWYK2KTY3-KJMIe_/s1600/DSC_0840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkva5fZAweklwZo4ActtY4ayKyWBtxBKf1UH9hslUFalVgM2p2tVaQA-j1pHyKeO7vw3B10PUq9kEeZxk99v9QUQco5ATSQjxGkfnacMCeFVhP3mdYbYqrkofxZNrBWYK2KTY3-KJMIe_/s1600/DSC_0840.JPG" height="132" width="200" /></a></div>
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2. Saute garlic and mushrooms in olive oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLfiyFeZjJev255JpZFYN2Jyx5iCer8K8EhJTXQTZE7-hppmQMIzCKuC2suA3bOACtzvq-N4aBm-27yW1MZsJqBo4eeO9_xMl_YsOvWzklTJY7-jGJKRE6EFpAEcvuAWcxcOW853PalB6/s1600/DSC_0841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLfiyFeZjJev255JpZFYN2Jyx5iCer8K8EhJTXQTZE7-hppmQMIzCKuC2suA3bOACtzvq-N4aBm-27yW1MZsJqBo4eeO9_xMl_YsOvWzklTJY7-jGJKRE6EFpAEcvuAWcxcOW853PalB6/s1600/DSC_0841.JPG" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkB-P1zxYBhUezdBhOjdgTm1ZzP_KBE-sHdKg43ilgo3b6GQ2gRKTeScD_ujqv4c-q9YUJ4AgdGyUhTozAMjZUCjp7YGy7CyKMpoI2iLVZBtFv0cojnJOdx8OS3PrDcS49CJv5Wg42Pw1/s1600/DSC_0843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkB-P1zxYBhUezdBhOjdgTm1ZzP_KBE-sHdKg43ilgo3b6GQ2gRKTeScD_ujqv4c-q9YUJ4AgdGyUhTozAMjZUCjp7YGy7CyKMpoI2iLVZBtFv0cojnJOdx8OS3PrDcS49CJv5Wg42Pw1/s1600/DSC_0843.JPG" height="132" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfg2htC-CxIgMERnRF8arLzovd97pawGW5WzbyQCVfyStH_9jg9WWDcz2lKu6zsQ0EQkm5yO-ZSRNDAfnQk2pDLlxknuhXvxiYvimmig-Hac5iR_S0O9wUk85P7Jqsn7t1fCSVQglws3N/s1600/DSC_0855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfg2htC-CxIgMERnRF8arLzovd97pawGW5WzbyQCVfyStH_9jg9WWDcz2lKu6zsQ0EQkm5yO-ZSRNDAfnQk2pDLlxknuhXvxiYvimmig-Hac5iR_S0O9wUk85P7Jqsn7t1fCSVQglws3N/s1600/DSC_0855.JPG" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgIrFXQuN1mDsusjelZaeHD5WhQcX3vqHNu5d12ianCeXkIVLNxk1PgivrzVyxdpQMMTmdmpk5OROk5Z1XtPv1NzMlAncW62D3DL5Ji4YPgp6ERxjyLzegz9z0s0iKVTMW91Feb9HphyphenhyphenQ/s1600/DSC_0844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJgIrFXQuN1mDsusjelZaeHD5WhQcX3vqHNu5d12ianCeXkIVLNxk1PgivrzVyxdpQMMTmdmpk5OROk5Z1XtPv1NzMlAncW62D3DL5Ji4YPgp6ERxjyLzegz9z0s0iKVTMW91Feb9HphyphenhyphenQ/s1600/DSC_0844.JPG" height="132" width="200" /></a></div>
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3. Add the fresh spinach.</div>
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4. <span class="plaincharacterwrap break">Whisk eggs, milk, garlic, salt, black pepper, and nutmeg in a bowl.</span></div>
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5. <span class="plaincharacterwrap break">Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.</span> </div>
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<span class="plaincharacterwrap break">6. Pour the egg mixture evenly over the filling, swirling egg mixture in bowl to spread seasonings through the eggs and top the quiche with remaining grated cheese. Place quiche on a baking sheet. <em>Do not overfill the pie - we did and we ended up with leaking egg mixture all of the baking sheet! Oops!</em></span></div>
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<div class="instruction" itemprop="recipeInstructions">
7. <span class="plaincharacterwrap break">Bake in preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.</span></div>
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Then enjoy!<br />
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com3tag:blogger.com,1999:blog-3367876836364338569.post-4865251387520871492015-03-21T10:00:00.000-04:002015-03-21T10:00:01.650-04:00CSA Winter Box 1: Chicken, Leek and Potato Pie<div style="text-align: center;">
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CSA Box 1 so far has had the most variety of different fruits and vegetables, and we definitely did lots of experimenting with different dishes using this selection of healthy, farm fresh food. </div>
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Next up for us was a dish we've only made once before but made a crucial error with. Last time we forgot to salt the potatoes! Believe me... It didn't go well and pretty much ruined the dish. Maybe we're bad people who can't cope without salted potatoes, but well, that's us. I hope you may have fared better than we did!</div>
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Once again combining chicken and mushroom, and adding leeks from our box and some ready made filo pastry (because which parents of a newborn want to spend time making that!?) it makes a deliciously creamy dish, with a great crunch on top! The recipe comes from 'Grandma's Best Recipes'. Not my actual Grandmother's unfortunately. But it's a good book!!<br />
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<strong>Ingredients:</strong><br />
<strong></strong><br />
225g/8oz potatoes, cubed<br />
5 tbsp butter<br />
1 skinless chicken breast, cubed<br />
1 leek, sliced<br />
150g mushrooms, sliced<br />
2 1/2 tbsp plain flour<br />
300ml milk<br />
1 tbsp Dijon mustard<br />
1 tbsp chopped fresh sage<br />
225g filo pastry, thawed if frozen<br />
3 tbsp butter, melted<br />
Salt and pepper<br />
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<strong>Method:</strong><br />
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1. Preheat the oven to 180°C/350°F. Cook the potato cubes in a saucepan of boiling water for 5 minutes. Drain and set aside. <br />
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2. Melt the butter in a frying pan and cook the chicken cubes for 5 minutes or until browned all over. <br />
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3. Add the leek and mushrooms and cook for 3 minutes, stirring. Stir in the flour and cook for 1 minute, stirring constantly. Gradually stir in the milk and bring to the boil. Add the mustard, sage, potato cubes, season to taste with salt and pepper and simmer for 10 minutes.<br />
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4. Meanwhile, line a deep pie dish with half of the sheets of filo pastry. Spoon the sauce into the dish and cover with 1 sheet of pastry. Brush the pastry with butter and lay another sheet on top. Brush this sheet with butter.<br />
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5. Cut the remaining filo pastry into strips and fold them on to the top of pie to create a ruffled effect. Brush the strips with the melted butter and cook in the preheated oven for 45 minutes or until golden brown and crisp. Serve hot.<br />
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Two blog posts in two days?! I'm on a roll! ... Even through battles of a teething poorly baby :-( Luckily her bedtime is earlier than mine (just!) so I'm dashing through and making the most of it!</div>
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After the broccoflower, the next new and exciting vegetable was Swiss chard. Now this was a surprise to me - it was MUCH more delicious than I originally anticipated, and I'd even consider buying it again! It made this dish fresher and had a great texture. A pleasant surprise for sure!</div>
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I used <a href="http://www.giadadelaurentiis.com/recipes/969/farfalle-with-chicken-porcini-mushroom-and-swiss-chard" target="_blank">this recipe from Giada de Laurentiis</a>, with just a few changes. It was all me cooking for dinner, so I got to work. It felt good to start and finish cooking this meal from scratch. My amazing husband had been making so many of them since our little one arrived, so it was nice for a change to treat him to a fresh cooked meal when he got home.</div>
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All of the elements of this dish are DELICIOUS, the creamy mascarpone with pasta shells to soak it all in, my favourite mushrooms of curse, and as well as how easy it is made by using rotisserie chicken rather than spending extra time cooking up chicken breast yourself!<strong> </strong></div>
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<strong>Ingredients:</strong></div>
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1 cup low sodium chicken broth</div>
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1 pack slice mushrooms</div>
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Salt and Pepper</div>
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1 pound pasta <em>(I used shells but Giada used bows!)</em></div>
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3 tbsp extra-virgin olive oil</div>
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1 large or 2 small shallots, slices</div>
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1 tsp freshly ground pepper</div>
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One 12oz bunch Swiss chard, centre stems removed and leaves chopped into 1-inch pieces</div>
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1 cup mascarpone cheese, at room temperature</div>
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2 tsore bought rotisserie chicken breasts, diced into 1/2 inch pieces to yield 2 cups of meat</div>
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<strong>Method:</strong></div>
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1. Bring a large pan of salted water to a boil over a high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain and reserve about 1 cup of pasta water.</div>
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2. Heat the oil over medium-high heat in a large, non-stick saute pan. Add the shallots, mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots and mushrooms are soft, about 3-5 minutes. </div>
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3. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle with 1 teaspoon of salt and the remaining 1/2 teaspoon of pepper.</div>
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4. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Then add the chicken.</div>
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5. Add the chicken stock and the reserved pasta water to the pan.</div>
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6. Add the cooked pasta to the pan and toss until all ingredients are combined. </div>
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7. Serve and enjoy! </div>
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-87972262453187034252015-03-19T10:18:00.000-04:002015-03-19T12:24:49.801-04:00CSA Winter Box 1: Broccoflower and Kale SoupHi... I'm back! And I'm going to try and catch up with my many many MANY blog posts that are way overdue since last November when well, let's face it - our baby girl was way more fun that writing blog posts! ... And of course she still is - but right now I have a 30 minutes window if I'm lucky so here goes! <br />
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*Quick check of the monitor screen ... and we're safe ... write... quickly! *<br />
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November was the first month that we picked up our CSA box for the Winter sign up we had bought from Coopers Farm, just a few minutes drive from our house. Ever since we moved house in the Summer, out of Toronto - we knew we wanted to do this. CSA ~ Community Supported Agriculture is the greatest thing - fresh vegetables and fruit right from the farm every month (or more - we'll be doing weekly in the Summer!) and in paying for the box upfront you are supporting the farm and helping it to grow and produce these very same vegetables! Check out the <a href="http://www.coopersfarm.ca/" target="_blank">Coopers Farm website</a> here and read more about it. <br />
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Box number one was picked up at the beginning of November, so it was the most colourful box we've had, still with some of the Summer greenhouse fruits and veg still available. I'll write a few blog posts about everything we did with the box, but the first thing I have to talk about is the Romanesco Broccoli - broccoflower! The COOLEST vegetable I've ever seen! <br />
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A couple of friends were coming over for dinner and to meet baby girl so we made a <a href="http://fruitguys.com/almanac/2009/11/25/romanesco-broccoli-and-kale-soup-with-cheddar-cheese" target="_blank">Romanesco Broccoli and Kale Soup with Cheddar Cheese from the FruitGuys website</a> - and it was DELICIOUS! I never thought I'd be saying that about a soup made entirely of greens! Give it a try, it was really good!<br />
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<strong>Ingredients:</strong><br />
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1 head of Romanesco broccoli, chopped into bite-size pieces<br />
1 bunch of kale, rinsed, stems removed and coarsely chopped<br />
1 large onion, chopped<br />
2 garlic cloves, minced<br />
4 tbsp butter<br />
1/2 tsp dried tarragon<br />
6 1/2 cups vegetable or chicken broth <em>(we used vegetable as one friend is a vegetarian!)</em><br />
1 cup heavy cream<br />
3 tbsp all purpose flour<br />
2 cups (packed) grated extra-sharp cheddar cheese<br />
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<strong>Method:</strong><br />
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1. Melt 2 tablespoons butter in heavy medium pot over medium-high heat.<br />
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2. Add onion and sauté until onion is translucent, about 6 minutes.<br />
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3. Add garlic and tarragon; sauté 1 minute.</div>
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4. Add chopped broccoli and kale; sauté for 5 minutes until kale starts to wilt.<br />
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5. Add stock and bring to boil then simmer, uncovered for about 5 minutes.<br />
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6. Stir in cream.<br />
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9. Mix remaining 2 tablespoons butter with flour in small bowl to make paste, and whisk into soup.<br />
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10. Simmer until soup thickens and broccoli is tender, stirring frequently, about 5 minutes.<br />
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11. Blend together to make a soup without any chunks if preferred!<br />
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12. Season with salt and pepper.<br />
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13. Serve while hot, with grated cheddar cheese.<br />
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If you're a greens skeptic do give this a try! I never thought I'd be eating a soup made from kale and broccoli (although admittedly the cream and cheese does help!!). </div>
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Thanks to <a href="http://fruitguys.com/almanac/2009/11/25/romanesco-broccoli-and-kale-soup-with-cheddar-cheese" target="_blank">Fruit Guys</a> for the inspiration and recipe and to baby girl for taking a 40 minute nap! :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com1tag:blogger.com,1999:blog-3367876836364338569.post-26159880404703531242014-11-18T12:44:00.001-05:002014-11-18T14:21:10.341-05:00Malt Loaf and a Cup of TeaAhhhhh... one of my most favourite treats today! And another recipe I can't believe I have never posted on here! Malt loaf. Moist, delicious, fruit loaf - perfect in the afternoon, sliced and buttered with a cup of tea. Thanks Mum for your recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oYiko2S7lt65_F1GixiQStCGy4gOkIn3WZoibP2iyb_VCtAZOZNapLW9DczKou9aXMOZMQVLD5TSw5MJzPOoHjCs8kVVm-s4f6-FGEpV2NKGrx5AiexmrXEfWM0uzhZRdO5w5tR2vGP4/s1600/DSC_0682+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oYiko2S7lt65_F1GixiQStCGy4gOkIn3WZoibP2iyb_VCtAZOZNapLW9DczKou9aXMOZMQVLD5TSw5MJzPOoHjCs8kVVm-s4f6-FGEpV2NKGrx5AiexmrXEfWM0uzhZRdO5w5tR2vGP4/s1600/DSC_0682+(2).JPG" height="173" width="320" /></a></div>
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Once again, I did a double batch! It really was the best thing when I received two new loaf tins for my birthday :-D <br />
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I'll get going on this malt loaf recipe now, and there are a bunch of savoury recipes coming soon to the blog. I can't wait to share all of the dinners we have been creating using seasonal vegetables from our CSA Winter Box! Watch this space for some non-baking blog posts soon!!<br />
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<strong>Ingredients <em>(for just the one loaf!):</em></strong><br />
<strong></strong><br />
8oz self-raising flour<br />
1/2 cup demerara sugar<br />
1/2 cup granulated sugar<br />
1/2 cup milk<br />
4oz dried fruit (I used raisins and sultanas)<br />
1 egg<br />
1 tbsp golden syrup<br />
1 tbsp black treacle<br />
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<strong>Method:</strong></div>
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1. Soak fruit with a cup of black tea overnight in a jug/bowl. <em>Enjoy a cup of tea seeing as the kettle is boiling!</em><br />
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2. Preheat the oven to 350°F/180°C and grease and line loaf tin <em>(or tins if you are doing a double batch like me!)</em><br />
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3. Mix all of the ingredients together in a bowl.</div>
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4. Put the batter into the prepared loaf tin and place in centre of oven.<br />
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5. Bake for 1 hour, until a cake tester/skewer comes out clean.<br />
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6. Leave to cool, then slice and enjoy... <em>With another cup of tea of course!!</em><br />
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That's all for today folks! </div>
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Hopefully I'll be back next week with some vegetable inspired recipes for once :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-86158146781391951482014-11-11T10:55:00.000-05:002014-11-11T12:01:27.960-05:00Estonian Skirt for Baby Amelia!<div style="clear: both; text-align: left;">
It has been a while since I blogged, but WAY longer since I blogged a sewing project! The last bit of sewing I did was the <a href="http://sewlahteadough.blogspot.ca/2014/10/diy-baby-burp-cloths.html" target="_blank">easy DIY burp cloths</a> that was before our baby daughter was even born and now Amelia has arrived (and that we now know she is a girl!) I got to make her very first skirt for her! </div>
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In the Summer this year we visited Estonia - a great trip, visiting the old town of Tallinn, exploring the countryside, and having big family reunions with my husband's extended Estonian family!</div>
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Full of cultural heritage, Estonia is divided into regions each with their own national dress - rahvariided! Always beautiful fabrics, intricate embroidery and really wonderful handmade outfits, I knew I wanted to come home with some fabric to one day do something with for our soon-to-arrive little one! We chose this beautiful red fabric, with blue and green stripes running down it which was from Mustjala - an area where one of Jonathan's grandmother's is from.</div>
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And so, this past Sunday - with the Saarte Hommik service at church - celebrating the islands of Estonia with music and national dress from those islands I knew it was the perfect opportunity to try and create something for our little girl to wear. Saturday afternoon was the time for my first try at naptime sewing :-) Luckily my husband was home to, to help me out, and also to have some great Daddy-daughter time!!</div>
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I used <a href="http://www.deliacreates.com/girls-basic-flexible-waist-skirt-free-pattern/" target="_blank">this online tutorial</a> as a base to help me out with making this (it was my first baby skirt after all!) so thank you to De<a href="http://www.deliacreates.com/girls-basic-flexible-waist-skirt-free-pattern/" target="_blank">lia Creates</a> for this, and do check out her great blog with SO many wonderful tutorials to try out. </div>
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Using a blue stretchy knit fabric that I already had in my stash (and was SO lucky it was the perfect colour) I started out making the waistband.</div>
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So for my 5 1/2 week little girl, I measured her waist, and also went with Delia's 0-3 month size guide and cut out a rectangle for 17.5 x 12" with the stretchiest part of the fabric running across the long length (I chose to do a fold-down waist with a single seam).<br />
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Folding from the left, right sides together I sewed along the right hand edge and then turned it back around, creating a tube that could be folded down like so, for her itty bitty waist! </div>
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Please do follow Delia's great tutorial for more info! I took pictures as I went, but I'm definitely no professional sewer, and she explains it much better!</div>
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Then take your chosen fabric for the body of the skirt and measure what you will need. For this I did two pieces of 18 x 8" material. I chose to do a two seam version, only because the length of my fabric was 22" across so it worked out better to cut two pieces rather than one longer piece, and also added 1 inch to the length to see if perhaps she will get a few more wears out of it at other Estonian events in her near future!</div>
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Both pieces cut out, wrong sides together and edges pinned - I sewed them both together along the edges with a straight stitch.</div>
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Now for the part that went a little wrong, and I don't know if it was my fault, or the material's - or both! It was time to do the two rows of stitching across the top of the skirt (right sides out now). The instructions said to stitch with high tension, and long stitch length along the top, but I made the error of using zig zag stitch here resulting in a long time unpicking tiny stitches and then going again with straight stitch! OOPS!</div>
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Two parallel lines of straight stitching, it was time to try and pull the stitches from the ends of the thread to gather it together. Seems easy right?! But I had a really hard time gathering the fabric together, perhaps because it is such heavy fabric? ... After a break for a feed I got back to it and kept pulling until it had gathered enough to fit the waistband! ... Can't wait to try this again on another material and see if it was me and my errors, or perhaps just the fabric that was hard to work with for the gathering! </div>
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Taking the waistband and lining up where I wanted the seams to lie, I folded the waistband down over the top edge of the skirt and pinned it together before sewing - this time correctly WITH a zig zag stitch (to add a little stretch) around the edge.</div>
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And there it was - pretty much complete! I put the skirt on my sweet little baby girl to test the waistband size and it was perfect! ... Phew!</div>
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A quick hem later and it was DONE! After some struggles figuring out how to make some parts of this work, I am more than happy with how it turned out, and she looked so wonderful in it on Sunday!</div>
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I can't wait to make more of these little skirts for her, now I've done it once I figure I will be able to sew these much more quickly in the future, and can't wait to try it out with other fabrics and designs :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-42860138388104213842014-10-23T12:50:00.001-04:002014-10-23T12:50:36.753-04:00Thanksgiving Apple Loaf with Maple Syrup ButtercreamA little late to the blog this week, but I haven't been able to write about the Apple Loaf I baked for Thanksgiving, mainly due to being busy with the thing I am most thankful for in the whole world... Our little girl arrived safely on Wednesday 1st October, and we are just the most happy little family and life couldn't be better. <br />
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So now perhaps baking isn't the baby in my life anymore! But I have successfully baked, and one-handed baking is now a thing I should probably get used to, but it couldn't be more fun :-)<br />
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I had a bunch of apples to use and Thanksgiving dinner at my cousin-in-laws so I wanted to find a relatively easy and quick loaf recipe to bake in between feeds and changes that would work for the post-dinner, post-dessert, coffee and cake course of Thanksgiving!<br />
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I found this <a href="http://www.likemamusedtobake.com/2013/03/26/apple-loaf-cake-on-like-mam-used-to-bake/#sthash.6VomQYoN.dpbs" target="_blank">Apple Loaf recipe</a> and thought it looked like just what I was looking for... As usual a few tweaks and it was just perfect! Very moist, which meant it also kept really well too. Give it a try this Fall!<br />
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<strong>Ingredients:</strong><br />
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175g unsalted butter, softened<br />
175g sugar<br />
3 large eggs<br />
1 tsp vanilla extract<br />
225g plain flour<br />
1 tsp baking powder<br />
1 tsp ground cinnamon<br />
1 tsp pumpkin pie spice<br />
25ml milk<br />
2 medium apples, peeled, cored and grated<br />
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<strong>Method:</strong><br />
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1. Preheat the oven to 170°C/325°F and grease and line a loaf tin with parchment paper.<br />
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2. In a stand mixer, cream the butter and sugar together until light and fluffy.<br />
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3. Add the eggs one at a time, beating after each addition and add the vanilla extract with the last egg.<br />
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4. Sift in the flour, baking powder, cinnamon and pumpkin pie spice and mix together until combined. <br />
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5. Add the milk and stir in.<br />
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6. Add the grated apples and fold through so that they are evenly distributed. <br />
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7. Transfer the batter to the prepared tin and place in the preheated oven for 1 hour - 1 hour 15 minutes, until a skewer or cake tested comes out clean. <br />
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8. Take out of the oven and leave the cake to cool in the tin for 15 minutes before transferring to a cooling rack.<br />
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For added deliciousness I took some plain buttercream I had leftover that was in the fridge, and added 2 tablespoons of maple syrup, mixing it together to make a maple buttercream that I didn't decorate the cake with, but put in a bowl ready to be spread on the loaf (kind of like bread and butter) for people to have as much or as little of a wee bit of sweetness with their slice of apple loaf!<br />
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It has been the best October so far, and I can't wait to post more baby related crafts, sewing projects and one handed bakes soon :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-73706452231062394712014-10-13T10:00:00.000-04:002014-10-13T10:00:00.810-04:00Vanilla and Chocolate Marble Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Not very seasonal for this Fall/Thanksgiving time of year, but I wanted to share these cupcakes I made a few weeks ago as it was a try at marble cupcakes that I had never made before.</div>
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I was SUPER excited to also first be using my new 24 cupcake baking pan that I got for my birthday this Summer. So much easier to make lots of cupcakes, and bake them evenly and quickly. We had the youth group over for a back-to-school but also housewarming event so I needed cupcakes for that, and then the following day my choir threw me a really nice 'baby day' celebrating together with cake and sunshine so this was my sweet treat that I took along for us to all share... especially as I'm not at choir rehearsals this semester so no snacks to take there each Tuesday!</div>
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I wanted to make cupcakes, and the marble idea just popped in my head! I've never tried it but have seen it many times and thought it was time for me to try it too. I had one other idea of cupcake flavour but thought I would wait until Autumn really hit to try that, so I went with basic vanilla and chocolate flavours but to make it more exciting it would be marbled. I decorated it with a vanilla buttercream and milk chocolate curls. <br />
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I whipped up two batches of cake batter... Here's the recipe...<br />
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<strong>Ingredients:</strong><br />
<strong></strong><br />
<em>For the vanilla ~</em><br />
4oz unsalted butter<br />
4oz sugar <br />
2 eggs<br />
4oz self-raising flour<br />
1 tsp vanilla essence<br />
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<em>For the chocolate ~ </em><br />
4oz unsalted butter<br />
4oz sugar<br />
2 eggs<br />
4oz self-raising flour (minus 2 tbsp)<br />
2 tbsp cocoa powder<br />
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<strong>Method (for both batches):</strong><br />
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1. Preheat oven to 375°F. <br />
2. Cream together the butter and sugar in mixer until light and fluffy.<br />
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3. Add eggs one at a time, beating well between each addition.<br />
4. Add vanilla essence *<em>if on the vanilla cake batch*</em><br />
5. Sift in self-raising flour <em>*and if on the chocolate batch, take out 2tbsp flour and replace with cocoa powder)</em><br />
6. Mix well until all combined.<br />
7. When both batches are made, take a small cookie scoop and place one scoop of vanilla cake batter, and one scoop of chocolate cake batter into each cupcake liner.<br />
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8. Using a cake tester/skewer, swirl the two scoops together to achieve the marble effect.</div>
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9. Bake in the oven for 15-20 minutes, until cooked through and spring back to the touch.</div>
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10. Cool on a cooling rack and admire the marbled effect, and how cool and unique each cupcake looks!</div>
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11. Using a 18oz icing sugar, 12oz unsalted butter, 1.5 tsp vanilla essence and 1.5 tbsp milk mixture, make buttercream to frost the cupcakes. </div>
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12. I used a large Wilton closed star tip to pipe the buttercream onto the cupcakes. I was sad to be covering up the marble design of the cupcakes!</div>
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13. Using a potato peeler, a few curls of chocolate later and these cupcakes were ready to be eaten!</div>
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Thanks Mum for this amazing new cake server you got me for my birthday in August, it's my new favourite! I love it :-)</div>
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So next time I make cupcakes, I'll try the more Autumn-y recipe I had in mind, so watch this space for more baking soon!</div>
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-78656866845007001362014-10-06T10:00:00.000-04:002014-10-06T10:00:00.797-04:00DIY Baby Burp Cloths<div class="separator" style="clear: both; text-align: center;">
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Not a baking post! Who knew!? ... Baking for me has that <em>has </em>to happen that weekend, or for that particular event feeling as well as being a consumable that obviously makes it delicious enough to want to do immediately! But then all my ideas for sewing projects and things I want to craft and make get put on a list in my head and wait until everything else is done which means I often don't get around to it!</div>
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BUT this week, with a bunch of important and necessary to-do list things checked off the list, I finally got around to getting out my sewing machine and getting to work on these nice and easy baby burp cloths I had been wanting to make since I found this variety of super cute flannel fabric at Fabricland a good few months ago!</div>
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Expecting an Autumn baby, the colours and the designs are perfect for our soon to arrive little one (or perhaps...already arrived by the time this post goes live!?) and burp cloths were something we didn't have yet.</div>
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It was a nice and easy project to start with... We don't know the gender yet, so sewing clothes will have to wait until he or she is born, so I thought I'd start simply. I bought some soft white flannel to back the cloths with, contrasting against the fun flannel prints I had found in the 'quarters' section. </div>
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If I'd been in the States, I'd have been able to do this for even cheaper! So at trip to JoAnns might be necessary soon for more baby related projects :-)<em></em></div>
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So with pre-washing fabrics done, I was ready to start... These cloths could be made with any design of fabric, to any size you desire - and don't have to be flannel like mine were, but I personally LOVE flannel so chose to do both the front and back in that, but I might also try something with more of a terry cloth backing to it as well perhaps. But, I'll share the way I made mine, with my dimensions and the way it worked out!</div>
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1. Select your fabric to make the cloths and pre-wash and iron before starting to cut and sew.</div>
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2. I chose 4 designs of flannel prints for my burp cloths, a large print animal, a small print animal and two camping designs in contrasting colours.</div>
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3. Cut fabric into a rectangle by 17 x 10 inches. </div>
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4. Cut backing fabric (white flannel) into the same rectangle shape - 17 x 10 inches.</div>
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5. Taking a printed flannel piece, and a white backing flannel piece - put right sides together and pin around the edge, leaving a seam allowance around the edge. </div>
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6. Make sure to leave a gap of around 2 - 3 inches somewhere along the pinned edge so when it has been sewn, you can turn it back with right sides out. I chose to do this at the bottom short edge of the rectangle - thinking it would be the least noticeable part of the cloth, and wouldn't mean for any awkwardness in sewing the corners of the cloth!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHACyAQNpvBU7jFsetJpo7aFB373mz55YWcAuWH-4H8KXAPVtmtgHtAx0VxMzEfFlTu3yAj2jJm0q9AxnEvO65_PK63UvD4iJFV3_72EoHKARJaOfam9T5IQWu3mcPf-lUyoFkI-pWZdIF/s1600/DSC_1452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHACyAQNpvBU7jFsetJpo7aFB373mz55YWcAuWH-4H8KXAPVtmtgHtAx0VxMzEfFlTu3yAj2jJm0q9AxnEvO65_PK63UvD4iJFV3_72EoHKARJaOfam9T5IQWu3mcPf-lUyoFkI-pWZdIF/s1600/DSC_1452.JPG" height="132" width="200" /></a></div>
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7. Back stitch a little at the start of where you sew, and the end - just to make sure no stitching comes apart when you turn it right sides out.</div>
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8. Once you have sewn all around where you have pinned (I chose white thread to go with the white flannel backing), cut the corners of the cloths to give them a nice corner when you turn them right sides out.</div>
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9. Turn the cloth right sides out through the gap left at the bottom of the cloth. I use a chopstick to poke to corners out as much and as neatly as they can.<br />
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10. Iron the burp cloths flat, making sure to press the open area in as if it was also stitched!</div>
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11. Nicely pressed, now go around the edge of the cloth top-stitching all the way around. I used a white thread again, but you could also go with a contrasting but complementary colour to your fabric to make it stand out intentionally! Stay closer to the edge of the cloth than your seam allowance was, it gives the cloths a really nice finished edge. ... And yup, that's it! Cloths finished!</div>
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As I had the four designs of flannel print, I did all four cloths at the same time - but could have easily made more in that same window of time. The part that takes the most time is the cutting out (at least for me it did), but I'm glad that I did all four cutting out, pinning and then I could just whizz around the edges with the machine of all four, iron all four, and then top stitch all four all at once but this could easily be more without adding much more time!</div>
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Not too difficult at all, good for me - having not done much sewing recently (with our sewing machine packed up in a box before we moved, not being able to do any crafting while we tried to sell our home!) so I'd definitely recommend whipping a few of these up - they'd make great gifts for a new baby or for yourself like I did! :-D</div>
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Burp cloth photo shoot time of course! </div>
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Before I cut these out (which was half of the fabric I had in these designs), I checked they would be a good size for placing over a shoulder, for both me and my husband but I'm sure they'll be used for all sorts in the near future!</div>
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I just can't decide which fabric design is my favourite! They each have something I love about them!! What do you think!?</div>
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Can't wait to use these when our little one arrives, and at least I'll always have these pictures of how clean and pressed they were... once upon a time!! </div>
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Now to use the remaining fabric for each of the designs... Maybe some bibs using the same idea... Watch this space!</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-2312833727287273072014-09-29T10:00:00.000-04:002014-09-29T10:00:01.110-04:00Cranberry Frangipane Tart<div class="separator" style="clear: both; text-align: center;">
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I am SO excited to be sharing this recipe with you today. Baked for a family Sunday lunch the other week, I am already looking forward to the next time I can bake this delicious tart! I LOVE the flavours, the texture and the overall look of the tart and for me at least, the cranberry paired with the almond flavour couldn't be a better combination!<br />
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For me, cranberries are the perfect Summer into Autumn fruit, and they're only just making their way onto the shelves freshly picked. Sadly the weekend I baked this they weren't ready yet and fresh cranberries weren't anywhere to be found, but frozen ones did the job, and next time I'll definitely try fresh ones just to compare!<br />
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I used an Anna Olson recipe for this tart, but adapted the recipe a little as I went, as well as making a bigger tart than she did - which meant some maths to figure out ingredients and how much of everything I would need for the tart pan size I had but everything worked out so I guess my calculations were correct! I used her Cranberry Frangipane Tart recipe along with her Nut-Crust Tart Shell which was delicious, from her 'Back to Baking' book that I love, but I'll share the recipe how I prepared it :-)<br />
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<em>For the Nut-Crust Tart Shell </em>(to fit an 11-inch tart pan) - <br />
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<strong>Ingredients:</strong><br />
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1/2 cup ground almonds<br />
1 1/4 cup all-purpose flour<br />
1 1/2 tbsp sugar<br />
3/8 tsp salt<br />
9 tbsp cold and cubed unsalted butter (1/2 cup + 2 tsp)<br />
2.5 tbsp cold water<br />
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<strong>Method:</strong><br />
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1. In a mixing bowl, mix together the ground almonds, flour, sugar and salt until combined.<br />
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2. Add the butter and using a pastry blender (or fingertips...or food processor) combine with the dry ingredients until it has a sandy, breadcrumb texture.<br />
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3. Add the cold water and mix together with a fork until the dough comes together in a ball.<br />
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4. Shape the dough into a disc, wrap in plastic wrap (cling-film) and chill the dough until it is firm, at least an hour.<br />
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5. Preheat the oven to 350°F. <br />
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6. On a lightly floured surface, break the chilled dough into 4 pieces and then push them together, kneading them to soften them slightly (Anna tells me; this will make it easier to roll the dough without cracking it).<br />
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7. Roll out the dough until it is just under 1/4 inch thick and carefully lift it to line an 11-inch, removable-bottom tart pan. Press the crust into the corners and trim away any excess dough. Chill the dough for 10 minutes.<br />
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8. Pierce the bottom of the dough with a fork, place the tart pan on a baking tray, and bake it for 25 to 30 minutes, until the crust is golden brown around the edges, and the pastry is dry in the centre.<br />
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9. Let the tart shell cool and fill it soon after.<br />
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<em>When I baked the crust, I was surprised that the edges shrunk lower than how high the actual edges of the pan were. Next time I try this I will bake it with pie weights to see if that helps it keep it's shape. </em><br />
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And now, the cranberry frangipane filling!<br />
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<strong>Ingredients:</strong><br />
<strong></strong><br />
1 cup ground almonds<br />
1 cup sugar<br />
1 1/8 cup unsalted butter<br />
1 1/2 eggs<br />
1 1/2 egg yolk<br />
1 1/2 tsp vanilla extract<br />
3/8 tsp almond extract<br />
1/8 ground cinnamon<br />
2 1/4 cups cranberries (fresh or frozen - thawed)<br />
1 1/2 tbsp flour (if using frozen)<br />
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<strong>Method:</strong><br />
<strong></strong><br />
1. Preheat the oven to 350°F. Place the pan containing the crust onto a baking tray.<br />
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2. Mix together the ground almonds and sugar, and add the butter, egg, egg yolk, extracts and cinnamon and mix until evenly blended.<br />
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3. Transfer the almond filling to a bowl. If using thawed frozen cranberries, toss them with 1 1/2 tablespoons of flour.</div>
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4. Stir the cranberries into the almond filling and scrape the filling into the cooled crust.</div>
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5. Bake on the tray for 50 - 60 minutes, until the filling is set and evenly browned. Cool to room temperature in the pan before removing the outer ring of the pan.<br />
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6. When fully cooled, carefully transfer the tart onto a serving platter and slice - serving at room temperature. <br />
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I did find that there was some leakage of the tart filling - perhaps my cranberries were too big and I ended up with too much volume in the tart, or maybe it was because of my shrinking tart crust edges that it wouldn't hold as much, but luckily it didn't effect the taste or texture, there was just a little I had t cut off the edge of one section of the tart edge before serving, but no big deal! I wont add it all next time if I think it may happen again.</div>
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My parents will be visiting us in October, and a request was already made on my <a href="http://instagram.com/sewlahteadough" target="_blank">Instagram sneak peek</a> for a re-bake of this, and I loved it so much I will definitely bake it again for them to try ... and for me and Jonathan to enjoy again as well!!</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-72672106503686236592014-09-23T09:43:00.001-04:002014-09-23T09:47:13.441-04:00Baby Sized Baby Shower Swiss Roll<div class="separator" style="clear: both; text-align: center;">
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Earlier in September we were thrown a wonderful Peter Rabbit themed baby shower and I was told not to bring anything!... But well, the invite said pot luck and when am I ever going to turn down a chance to bake something new!?</div>
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For my birthday I received a swiss roll pan (jelly roll pan) that I had been wanting for a long time. I've never made one of these myself, but have been thinking about it a while.</div>
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I started simply, with a plain sponge, filled with strawberry jam and then, as I wanted to decorate it with some fondant pieces I knew I wanted to make I also covered the swiss roll in a vanilla buttercream. Here's the recipe, and photos of the finished product!</div>
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<strong>Ingredients:</strong></div>
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4 large eggs</div>
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4oz golden yellow sugar</div>
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4oz self-raising flour</div>
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<strong>Method:</strong></div>
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1. Preheat the oven to 400°F. Lightly grease a swiss roll pan (or cookie sheet with high edges) and line the bottom of the pan with parchment paper, leaving the paper hanging over the edges.</div>
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2. Using a stand mixer (or electric beaters), beat the eggs and sugar in a large bowl on high speed for 5 minutes, or until light and foamy.</div>
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3. Sift the flour into the bowl and fold in lightly and quickly. </div>
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4. Pour the mixture into the prepared tin and smooth the surface. Bake for 8-10 minutes, or until the sponge springs back when lightly touched.</div>
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5. While the swiss roll is baking, lay a sheet of parchment paper on a tea towel.</div>
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6. Once baked, turn the sponge out onto the paper, remove the original parchment paper from the bottom of the cake, and starting from a short end, roll up the sponge with the paper, using the tea towel as a guide. Cool rolled up for at least 30 minutes.</div>
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7. While the cake is cooling prepare your buttercream filling and decorations. I made enough buttercream for a thin spread inside the roll and a thick spread on the outside. (12 oz icing sugar, 9oz butter, 1 tbsp milk and 1 tsp vanilla essence beaten together).<br />
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8. When the cake has cooled, and the filling is ready carefully unroll the sponge and spread with buttercream. Add some spoonfuls of seedless strawberry jam and spread with a palette knife leaving a border at the edge of the cake so it doesn't all fall out of the sides!<br />
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9. Carefully re-roll the sponge, and spread over the buttercream. Smooth the edges and wipe away any excess on the platter. I chose to already put the swiss roll on the platter it would be served on - I thought it would be best to decorate this way! </div>
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10. Add your decorations and enjoy the cake!</div>
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I used these great baby shower cookie cutters and used them with fondant. I love how these imprinted cookie cutters work with fondant (check them out on my <a href="http://sewlahteadough.blogspot.ca/2013/05/cupcakes-for-new-baby-boy.html" target="_blank">Baby Boy Elephant Cupcakes</a>, and <a href="http://sewlahteadough.blogspot.ca/2013/08/happy-birthday-little-sis.html" target="_blank">Zebra Birthday Cake</a> to see the other times I've done this!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhNbIreTj_MbMKSpMMWpG1lfhyphenhyphenHCsRpKsil7oUjgpUiptyYxwazxYV-aVba3eyAq9u-jJflCBeo98xX2WWVS39Yt_oNNaV6DdNvCIfhr0g_4r_ihFu0VVkiff1VRtI9GFTWe3EdHBbE7b/s1600/DSC_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixhNbIreTj_MbMKSpMMWpG1lfhyphenhyphenHCsRpKsil7oUjgpUiptyYxwazxYV-aVba3eyAq9u-jJflCBeo98xX2WWVS39Yt_oNNaV6DdNvCIfhr0g_4r_ihFu0VVkiff1VRtI9GFTWe3EdHBbE7b/s1600/DSC_1297.JPG" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CGn1saHQjkgKXWiwRgSITqWbxZkhLOv0V_j64Aw-FBJInyfSdj_0jdjgtzzcRNmXRsoixFNmg6X9rLFRreuahYv1dmK8VNHlsyRWRebYtV6Bvr3105S2-_ZARotrQpkJ0kCqR0n9YldZ/s1600/DSC_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8CGn1saHQjkgKXWiwRgSITqWbxZkhLOv0V_j64Aw-FBJInyfSdj_0jdjgtzzcRNmXRsoixFNmg6X9rLFRreuahYv1dmK8VNHlsyRWRebYtV6Bvr3105S2-_ZARotrQpkJ0kCqR0n9YldZ/s1600/DSC_1299.JPG" height="132" width="200" /></a></div>
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And the finished product...<br />
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But why did I call this post baby sized?! Well. MAJOR melting problem. I was stupid and left the cake out in a sunny car for longer than I should have done and the left hand side of the swiss roll definitely was not a pretty sight. So, a good chunk had to be cut off but I was persuaded by my wonderful husband that I should still take some of it along. BOO huge error.. Now, even in the middle of a Canadian Winter I will not be leaving anything buttery in the car! At least the taste wasn't effected and I'm pretty pleased with how my first swiss roll turned out - now to try out lots of other flavour combinations, I feel like the possibilities are endless with this cake!</div>
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Here's a final snap of the dessert table - the fact that my swiss roll was baby sized did NOT matter one bit - just look at the amount of sweets there were, as well as the incredible Peter Rabbit cake and cookies that were made for us :-) </div>
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... And now, the countdown is on! More baby posts coming soon!</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-74219889380757022222014-09-09T08:52:00.000-04:002014-09-09T08:57:35.277-04:005 Year "Canniversary"Last week marked 5 years since I touched down in Toronto! Visiting Canada for the first time ever, who knew I would still be here five years on!<br />
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And who knew, that 5 years later I STILL wouldn't have tried baking the perfectly Canadian treat of Butter Tarts! ... Now don't get me wrong, I have "tried" these delicious sweet bakes at many shops and bakeries all over the country but I had never actually made them myself.<br />
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So, 5 years on, I thought the 3rd September 2014 was definitely the right time to try them out - especially as we had guests for dinner that night too :-)<br />
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I used a <a href="http://www.canadianliving.com/food/baking_and_desserts/best_butter_tarts.php" target="_blank">Canadian Living recipe</a> as a base for what I did but adapted it a little to my favourite flavours and ideas with how I wanted to do it. Then I took a TONNE of photos - so sorry if I couldn't cut enough out, and left you with a whole load of pictures at the end of this post! I was really enjoying capturing the texture of the gooey-but-cooked top layer of the tart, and getting the colours of the butter tart in the shots, all still experimenting with the light of our new home!<br />
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<strong>Ingredients:</strong><br />
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<strong><em>For the pastry ~</em></strong><br />
1 1/2 cups all-purpose flour<br />
1/4 tsp salt<br />
1/4 cup cold butter, cubed<br />
1/4 cup lard, cubed<br />
1 egg yolk<br />
1 tsp white vinegar<br />
Ice water<br />
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<strong><em>For the filling ~</em></strong><br />
<!--sub item ingredient list-->3/4 cup packed brown sugar<br />
3/4 cup golden corn syrup<br />
1 1/2 eggs<br />
1 1/2 tsp pure vanilla extract<br />
1 1/2 tsp white vinegar<br />
Pinch salt<br />
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I'll talk more about the other options for fillings a little later!<br />
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<strong>Method:</strong><br />
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1. In a large bowl, whisk together the flour and the salt.<br />
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2. With a pastry blender (or 2 knives) cut in the cubed butter and lard until the mixture resembles coarse breadcrumbs.<br />
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3. In a jug, whisk together the egg yolk and vinegar, and then add enough ice water to make up 1/3 cup (75ml).<br />
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4. Sprinkle over the flour mixture and stir briskly with a fork until the pastry holds together.<br />
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5. Press into a disc and wrap in cling-film (plastic wrap) and refrigerate until chilled, at least 1 hour. <em>(To make-ahead: Refrigerate for up to 3 days.)</em><br />
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6. Preheat the oven to 450°F.<br />
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7. After the pastry dough has had time to chill, roll out the pastry on a lightly floured surface to 1/8" thickness. Using a 4-inch (10cm) round cookie cutter, cut out 12 circles, rerolling the scraps if necessary. <em>* Or if you are extremely silly on this baking day, cut 11 circles and think you are cutting 12, even though you re-counted them!? ... Not recommended! *</em><br />
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7. Fit into a greased cupcake baking tray and place in the refrigerator again while you make the filling.<br />
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8. For the filling - In a bowl, whisk together the brown sugar, corn syrup, egg, butter, vanilla, vinegar and salt until blended.<br />
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9. Spoon the filling into the chilled pastry cups until 3/4 full.<br />
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10. Bake in the bottom third of the oven until the filling is puffed and bubbly, and pastry is golden - about 12 minutes.<br />
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11. Let the butter tarts, still in the cupcake tray - stand for 1 minute on the rack. Run a metal spatula around the tarts to loosen, carefully slide the spatula under tarts and transfer to the rack to cool.</div>
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12. Let the butter tarts cool completely to allow the runny inside mixture set, but then enjoy!</div>
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... So, if you are not a fan of plain butter tarts, or if you would like to satisfy all butter tart desires, use these filling ingredients and ratios:</div>
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1/2 cup packed brown sugar</div>
1/2 cup golden corn syrup<br />
1 eggs<br />
1 tsp pure vanilla extract<br />
1 tsp white vinegar<br />
Pinch salt<br />
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1/4 cup filling - perhaps raisins, chopped walnuts, pecans or whatever your heart desires! </div>
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The only difference in the method then is to add the filling ingredients to the pastry cups before pouring over the filling mixture. </div>
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Next time I make these (and there will be a next time) I'll definitely experiment with more flavour and filling combinations!</div>
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And now......... the photos! I definitely took too many and couldn't decide which to get rid of, so just keep scrolling! :-D</div>
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-51921146910836088452014-08-28T19:45:00.002-04:002014-08-28T21:27:05.431-04:00Never Have I Ever... ... baked with COCONUT!! <br />
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Usually all of my blog posts are me raving about foods, and tastes and flavours that I love - but not this time!!! It was time to bake something that I wouldn't even be tasting. All for my sister-in-law's 25th birthday :-D<br />
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Not a fan of anything that tastes, smells or even resembles coconut - this was a big adventure. I've never used it in any recipes but luckily I found a recipe that used both lemon rind <em>and</em> shredded, sweetened coconut in it, and we all know I really do love lemon!<br />
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I used the same real raspberry buttercream as in <a href="http://sewlahteadough.blogspot.ca/2014/05/real-raspberry-buttercream.html" target="_blank">these cupcakes</a> back in May... some issues with too-soft butter and consistency, I think from the fruit, led to some (... by some I mean a lot) of frustration but the buttercream still worked out and tasted good, even if the piping was not favourable in my eyes!<br />
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I baked a double batch of these cupcakes, taken from a <a href="http://www.canadianliving.com/food/lemon_coconut_cupcakes.php" target="_blank">Canadian Living recipe</a> (using only the cake part not the frosting) - with a dozen being the coconut ones, and a dozen without the coconut to be a delicious lemon flavour to accompany the raspberry frosting! I'll write out the recipe for 12, the original with both lemon and coconut and leave it up to you whether to include the coconut or not - each to your own :-P<br />
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<strong>Ingredients:</strong><br />
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1/2 cup butter, softened<br />
1 cup granulated sugar<br />
2 eggs<br />
1 1/2 cups all-purpose flour<br />
1/2 cup shredded, sweetened coconut<br />
4 tsp lemon rind <em>(for me this was the rind of one large lemon)</em><br />
1 tsp baking powder<br />
1/4 tsp salt<br />
1/2 cup milk<br />
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<strong>Method:</strong><br />
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1. Preheat oven to 350°F and line cupcake tray with liners.<br />
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2. In a mixing bowl, beat the butter with the sugar until light and fluffy.</div>
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3. Add the eggs one at a time, beating after each addition.</div>
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4. In a separate bowl, whisk together the flour, lemon rind, baking powder, salt and coconut.</div>
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<em>*** N.B. When I did my double batch, I actually added in the coconut after everything so that I could use half the batter as only lemon, so that's why the picture of the coconut is into the wet mixture - not the dry ***</em></div>
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5. Stir the dry mixture into the butter mixture, alternately with the milk in between - making 3 additions of dry ingredients and 2 of milk.<br />
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6. Using a cookie scoop, spoon into the cupcake liners and bake in the centre of the pre-heated oven for 20-25 minutes. The top should be lightly browned, springy to the touch and a cake tester should come out clean.</div>
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<em>I noticed that without the coconut the cooking time was 18 minutes for me, but in the second batch that had the coconut inside as well - it was quite a bit longer, at around 24 minutes. </em></div>
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7. Remove from the cupcake pan and let them cool completely before frosting on a wire rack.</div>
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8. In the meantime you can make your desired frosting - try the <a href="http://sewlahteadough.blogspot.ca/2014/05/real-raspberry-buttercream.html" target="_blank">real raspberry buttercream</a> I used to complement both the coconut and the lemon flavours :-) <a href="http://sewlahteadough.blogspot.ca/2014/05/real-raspberry-buttercream.html" target="_blank">Click here for the recipe!</a></div>
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So, even with meltage of butter causing a meltdown - the cupcakes were piped, and coconut ones were "labelled" with white pearls as decoration (I did NOT want to bite into a coconut cupcake by accident!) and taken to the birthday celebration!</div>
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The cupcakes were shared with lots of family, and then friends at the start of this week too! They lasted quite well, and the coconut was appreciated by fans of the strange flavour!!</div>
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If you're a coconut fan like them, do give the recipe a try, or if, like me, do NOT like it - try the same recipe with only the lemon rind for the flavouring, that part was well worth it too!! Enjoy this Summer treat :-D</div>
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Hello there - nice to see you again this year. As I did last year, I made Hannah a delicious (?) birthday cake again this year, so here is me blogging about what exactly I did. If you all remember, last year I tried to make a cake based on Hannah's favourite things - <a href="http://sewlahteadough.blogspot.ca/2013/08/happy-birthday-to-me-from-my-husband.html" target="_blank">specifically Cadbury's chocolate and Tetley's tea.</a> So this year both those flavours were out, because I will not be a flavour repeater. Hmmm what does Hannah like... LEMON!</div>
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This year's cake was a delicious triple lemon cake based on a <a href="http://www.marthastewart.com/632498/lemon-cake" target="_blank">recipe</a> by Martha Stewart. Why triple lemon? Because it is a lemon sponge, doused in lemon syrup, and covered in a creamy gooey meringuey lemon frosting. YUM! Let's get down to it.</div>
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<strong><u>Ingredients (Serves 12):</u></strong> </div>
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1 cup unsalted butter, room temperature, plus more for pans</div>
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans<br />
2 large eggs plus 3 large egg yolks (<em>save the whites for later!!</em>)<br />
1/2 teaspoon baking powder<br />
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1/2 teaspoon baking soda</div>
1 teaspoon salt<br />
1 tablespoon lemon zest<br />
2 cups sugar<br />
1 cup buttermilk<br />
1/4 cup plus 2 tablespoons lemon juice<br />
1 lemon, thinly sliced and seeded (<em>this means very thin! Thinner than I did!</em>)<br />
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<b><u>Directions:</u></b><br />
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1. Heat oven to 350°F. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.<br />
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2. In a large bowl, using an electric mixer (<em>trusty Kitchenaid!</em>) beat butter and 1 1/2 cups of sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons of lemon juice. Alternate adding flour mixture and buttermilk, beginning and ending with flour mixture (<em>I did 3 additions of flour, 2 of buttermilk</em>). Mix just until combined.<br />
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3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32-35 minutes. (<em>This was really cool and easy to know when it was done, because it did clearly and visibly shrink around the edge a bit where I could see a gap between cake and pan. Great foolproof plan for novice bakers</em>.) Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.<br />
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4. While cakes are baking, bring remaining 1/2 cup of sugar and 1/2 cup of water to a boil in a saucepan. Add lemon slices and simmer for 25 minutes. Using slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup of fresh lemon juice into syrup.<br />
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5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Frost cakes (<em>more on this coming!</em>) and top with candied lemon slices.</div>
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So this is a triple lemon cake. That means the frosting needs to be lemony as well, so I took Martha Stewart's <a href="http://www.marthastewart.com/341535/whipped-frosting" target="_blank">whipped frosting</a> and added lemon juice to lem-it-up!<br />
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<strong><u>Whipped Frosting:</u></strong><br />
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3 large egg whites (<em>remember them from before?</em>)</div>
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3/4 cup sugar</div>
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pinch of salt</div>
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1/3 cup water</div>
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1/4 teaspoon pure vanilla extract (<em>or in our case 2 tablespoons lemon juice</em>)</div>
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<strong><u>Directions:</u></strong><br />
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1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. <br />
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2. Cook over medium heat, stirring constantly, until sugar has dissolved, 3-5 minutes. <br />
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3. Transfer to a large bowl. Using an electric mixer (<em>Kitchenaid again, with whisk attachment</em>), beat on medium-high until glossy, stiff peaks form, about 3 minutes.<br />
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4. Reduce speed to low, add vanilla (<em>lemon!</em>), and beat until just combined. Use immediately.</div>
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So there you have it. Lemon cake, with lemon syrup to make it moist and delicious (even a week later), and lemon whipped frosting on top. Word to the wise, be sure to whip the frosting until the peaks truly are stiff. I don't think I went quite far enough with that, so the nice fluffy frosting you see below was a bit less fluffy when Hannah got home from work to eat the cake, and had almost dissolved completely by the next evening. Magical disappearing frosting!<br />
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The only other advice I would give would be to slice the lemons with a mandolin, if you have one, so that they candy properly and stack more prettily on top of the cake. I did it as thinly as I could with a knife, and it wasn't quite thin enough.</div>
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See you next year!</div>
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<br />Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-27711560955480146762014-08-12T21:57:00.000-04:002014-08-12T22:01:24.603-04:00Old Faithful - Corn Bread Muffins<div class="separator" style="clear: both; text-align: left;">
I'm a little late to posting this week's blog post this week ... but I'm MORE than surprised that I have never blogged these cornbread muffins before. They made an appearance on my old original <a href="http://triedandtestedbyhannah.tumblr.com/" target="_blank">Tumblr</a> site a long time ago (but well, that was a flop and definitely didn't get to 102 posts like this blog has!!) and we've made them countless times. Which is why I'm surprised they never made it to Sew Lah Tea Dough... But oh well, that's something to post about this week right!? </div>
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We had friends over to our new house last week, eating a pulled pork lunch with coleslaw and cornbread and hanging out with our Irish friends, soon to leave Toronto to go to London. We're going to miss you!!</div>
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I love cornbread muffins and this recipe, taken from <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html" target="_blank">Food Network's Down Home with the Neely's</a> has nothing wrong with it! We have used it over and over, so whilst I can claim no part in the origins to the recipe this time - I can assure you it has well and truly been tried and tested by us and we will continue to bake them, they are definitely our old faithful cornbread muffins!! Here's how you can bake them too... </div>
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<strong>Ingredients:</strong></div>
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<strong></strong> </div>
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1 cup cornmeal</div>
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1 cup all-purpose flour (plain flour)</div>
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1/2 granulated sugar</div>
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1 teaspoon salt</div>
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1 cup milk </div>
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2 large eggs</div>
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1/2 stick butter, melted</div>
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1/4 cup honey</div>
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<strong>Method:</strong><br />
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1. Preheat the oven to 400°F and line a cupcake tray with liners.<br />
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2. In a large bowl, mix the cornmreal, flour, baking powder, sugar and salt.<br />
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3. In another bowl, whisk together the milk, eggs, butter and honey.<br />
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4. Add the wet to the dry ingredients and stir until just mixed.</div>
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5. Pour the batter evenly into each of the cupcake liners and bake for 15 minutes, until golden brown in colour and springy to the touch.<br />
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6. Serve the muffins warm - either fresh from the oven or after a quick few seconds in the microwave. A little spread of butter melting down the middle never hurt either!</div>
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So no fondant decorations for these muffins... Not sure how that would taste - so instead here, the theme was Canadian flags and British cupcake liners... Marking our friends departure from Canada and arrival in the UK! Have an amazing new adventure guys :-D</div>
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-59404522231640997762014-08-02T17:35:00.003-04:002014-08-02T17:39:21.710-04:00Rhubarb and Apple CrumbleCan a baking week get any better than this?! It started last Friday and Saturday with Rhubarb muffins and then a fresh Summer<a href="http://sewlahteadough.blogspot.ca/2014/07/rhubarb-cake.html" target="_blank"> Rhubarb and Strawberry Cake with Almond Buttercream.</a>.. and then there was more! Leftover rhubarb sitting in the fridge, just waiting for a day that wasn't filled with work and unpacking boxes... I couldn't wait to bake again with this rhubarb and so here it is - this week's bake: Rhubarb and Apple Crumble, with a nice thick crumble and of course served with cream!<br />
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Now I searched my now unpacked recipe books for a crumble recipe either for apple or rhubarb, but I didn't quite find what I was looking for. I knew that I wanted the fruit to be pre-cooked before baking the crumble - I love a super soft, apple sauce type bottom half to the crumble so searching the recipes for one with stewed fruit was the first challenge... Then, of course the crumble. Ah crumble. I didn't want to skimp on any of the crumble topping so I kind of made that one up as well, making sure that I had plenty to go around :-) <br />
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So, in researching around 15 recipes, I kind of came up with my own based on all of these varying crumble recipes, and here it is!... <br />
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<strong>Ingredients:</strong><br />
<strong></strong><br />
800g stewed fruit - 3 large apples and a big handful of rhubarb stalks to equal 800g - <em>the balance of which is your choice! </em><br />
100g granulated sugar<br />
1 tbsp water<br />
<br />
200g plain flour<br />
80g ground almonds<br />
170g unsalted butter, chilled and cut into chunks<br />
100g golden caster sugar<br />
Pinch of salt<br />
<br />
<strong>Method:</strong><br />
<strong></strong><br />
1. Peel, core and cut the apples into small chunks. Cut the rhubarb into equal sized pieces.<br />
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2. Place the fruit into a large pan, add the water and sugar and cook on a medium heat with the lid on - leaving it covered and simmering for around 15 minutes, until the fruit has begun to soften.<br />
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3. After the fruit has stewed for around 15 minutes, remove the lid and leave on a very low heat, stirring occasionally until it thickens and the liquid disappears.</div>
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4. Once the fruit has thickened up, spoon into your chosen dishes (lightly greased). I used a medium sized oval dish and also 2 ramekins - <em>just to make sure there was a taste test for that very evening!</em><br />
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5. Time for the crumble! Preheat your oven to 350°F.</div>
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6. Put the flour, ground almonds and chilled butter into a mixing bowl and using your fingertips, mix the butter into the flour until your mixture resembles coarse breadcrumbs. <em> I also use a pastry blender for this - it's my favourite tool for getting a great breadcrumb consistency!</em></div>
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7. Add the sugar and using a fork, stir together until you have a crumbly mixture.</div>
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8. Spoon the crumble on top of the stewed fruit already in the dishes. Pat down gently to smooth the top but do not press it down. </div>
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9. Bake for 35-40 minutes until golden and bubbling. </div>
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10. Serve warm and enjoy with cream, or ice cream!</div>
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Now I recently acquired my sister's old and spare iphone (teehee!) so it's a great life of blackberry work phone, and iphone for camera and <a href="http://instagram.com/sewlahteadough" target="_blank">instagram</a>! It works especially for those, I need to you eat you now and don't want to get the camera out moments but I have now realised the quality isn't as good as the DSLR is of course - but it does the job and I'm excited to have it! Thanks sis!</div>
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Did you see my sneak peek on <a href="http://instagram.com/sewlahteadough" target="_blank">Instagram</a>? Well my husband and I enjoyed our trial crumbles one evening as the perfect taste test and then we enjoyed the main crumble with friends on Friday night :-) There was definitely enough crumble, and the rhubarb was just tart enough to complement the sweet apple and sweet buttery crumble for it to be a winner! Will bake again!</div>
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I hope my 2 farm fresh rhubarb posts this week and last have inspired you to search out some fresh rhubarb from your garden, your neighbour's allotment or from the local farm market like I did ... it definitely wont be the last time I bake with rhubarb this Summer :-)</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-QXBp6DW0oy8%2FU91QMQqS04I%2FAAAAAAAADn0%2FPtbfySn0iFo%2Fs1600%2FDSC_0900.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjuOlPMxOpIrH4wuVV29oyGPejqbFfPWPHr8cLmbiz2u1xF-jrcjcmBHQT12-E3SGQE7M5maZNef4YfwXOeD4RilRARSKIAOJHddekri_qpvKLNkWOUgW4dv_fu-9X1400S8tuMK6xsx7/s1600/DSC_0900.JPG" -->Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-44868196226878348812014-07-28T10:28:00.001-04:002014-07-28T10:30:08.956-04:00Farm Fresh Rhubarb CakeHi hello! It is good to be back! We've had a crazy few months, with buying, selling and moving house, followed by an amazing holiday away to Estonia and England exploring and visiting family... Before coming back to our incredible new house to make it our home :-)<br />
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So the blogging had a little break, and so did my baking while everything was packed up in boxes for a month or so which was super sad, but I'm happy to be back baking - and made up a little bit as I baked twice in two days which is just perfect!! <br />
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Our new home is just down the street from a local farm, with pick-your-own seasonal fruit and veg, and a farm market, so before baking this week I wanted to pick up some farm fresh rhubarb, because why not buy local?! And it was so worth the taste!! <br />
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So here I am - super excited to be back baking and blogging. Super relieved that our new oven worked and baked the cake through evenly. And SO happy and excited to be in our new home and for all the adventures that are coming up!</div>
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We had the big cousin Summer bash last weekend, where I have made a<a href="http://sewlahteadough.blogspot.ca/2012/07/summertime-citrus-cake.html" target="_blank"> citrus cake</a>, and <a href="http://sewlahteadough.blogspot.ca/2013/07/whew-what-busy-day-cant-believe-its-end.html" target="_blank">nautical themed cake</a> in past years, but this year went a bit more rustic and fresh with a Rhubarb cake (inspired by all the rhubarb flavours we tasted while in Europe in various cakes!), with almond buttercream and fresh strawberry filling.</div>
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I am totally in love with this new recipe (firstly inspired by <a href="http://transplantedbaker.typepad.com/the_transplanted_baker/2010/06/norwegian-rhubarb-cake.html" target="_blank">The Transplanted Baker</a>) and how it turned into a deliciously moist and tangy rhubarb cake, with the sweet almond buttercream and fresh strawberries. A perfect dessert!</div>
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First came a test run in muffin form that were for an event I had signed up to make 12 muffins for. It was great timing to try it out, and I had plenty of rhubarb! </div>
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And then the next morning it was time for the full on cake ready to take to the party! </div>
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Here's the recipe, and finished product photos at the end. I'll DEFINITELY be making this recipe again :-D</div>
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<strong>Ingredients:</strong></div>
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6 stalks (450g) fresh rhubarb, sliced into 1cm pieces</div>
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200g sugar</div>
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225g unsalted butter, softened</div>
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2/3 cup buttermilk</div>
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3 eggs</div>
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1 teaspoon vanilla extract</div>
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280g all purpose (plain) flour</div>
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3 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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Some more coarse sugar for sprinkling</div>
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<em>and for the buttercream:</em></div>
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6oz unsalted butter, softened</div>
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18oz icing sugar</div>
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2 tablespoons milk</div>
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1 teaspoon vanilla extract</div>
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1 teaspoon almond extract </div>
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<strong>Method:</strong></div>
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1. Preheat the oven to 350°F and grease two 9/10 inch sandwich tins. Line the bottom with a circle of parchment paper.</div>
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2. In a large mixing bowl <em>(I used the stand mixer)</em> - cream the butter and sugar.</div>
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3. Add the buttermilk, then the eggs, one by one mixing until well blended. Add the vanilla.</div>
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4. In a medium bowl, mix the flour, baking powder and salt.</div>
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5. Incorporate the dry ingredients into the wet, until everything is combined. Then fold in the sliced rhubarb.</div>
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6. Fill the prepared pans with the batter, and smooth the top with a spatula.<br />
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7. Sprinkle the top with the coarse sugar.</div>
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8. Bake in the middle of the oven for 40-45 minutes, checking to test if it is done with a cake tester/skewer. The top should be golden brown and should spring back when touched.</div>
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9. Leave the cakes to cool on the rack.</div>
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10. While cooling, you can prepare the buttercream in the mixer - cream together the butter and icing sugar. Add the milk and extracts and beat until well whipped. </div>
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11. Slice the fresh strawberries and when the cake is cooled fill and decorate with buttercream and strawberries.</div>
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This cake was a really great, easy recipe, that was perfect for a summer's day - fresh and sweet. And there were NO leftovers! Good and bad right?! I hope you find some deliciously fresh rhubarb somewhere and get a chance to try this out - I'll for sure be making it again later this Summer!... And there's still some rhubarb left in the fridge... expect another rhubarb bake coming soon :-)</div>
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I also just noticed this is my 100th post!! YEY! </div>
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Does anybody else always have to buy such a lot of buttermilk and only ever use such a small amount of it in each recipe!? That's what happened last week when I made the <a href="http://sewlahteadough.blogspot.ca/2014/06/bbq-cupcakes.html" target="_blank">Coca-Cola BBQ </a>Cupcakes which only required 1/2 cup (125ml) buttermilk for the whole batch of cupcakes! So, let's just say I had most of the carton of buttermilk leftover. Bring on the following week's baking and of course, practically it just had to be something with buttermilk in! </div>
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I had made these chocolate chip buttermilk scones once before <a href="http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html" target="_blank">(originally found and adapted from Skinny Taste)</a>, and thought they would be a great little dessert, snack, or even a great breakfast for the coming week!</div>
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And they're almost all gone so yes, they went down a treat!</div>
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I doubled the recipe so it made lots (and I made them big!) and used up as much of the buttermilk as possible!... But feel free to halve the recipe in case you don't need so many. </div>
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Enjoy :-)</div>
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<strong>Ingredients:</strong></div>
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1.5 cups cold buttermilk</div>
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1/2 cup sugar</div>
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4 tsp vanilla extract</div>
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2 large eggs</div>
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4 cups all purpose flour</div>
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2 tbsp baking powder</div>
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1 tsp salt</div>
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6 tbsp cold unsalted butter (cut into small pieces)</div>
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3/4 cup chocolate chips </div>
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1 large egg white, lightly beaten</div>
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1.5 tbsp sugar</div>
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<strong>Method:</strong></div>
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1. Preheat the oven to 375°F and spray a baking sheet with cooking spray.</div>
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2. Combine buttermilk, sugar, vanilla extract and eggs in a medium bowl and stir with a whisk.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVieo25IOd7M0IVXWA8Nt-Y77KM3mlqnXvDM8bPmBiFvv2zNTY_43QYUkXEHzEi1QbdaPFr4_nRhR-Kr2Ojy-jvNpNgeHPFzQTZpSS4pGwNpdk5VS7XRJMnYxfr1qw71XOXgj9eG2OQFxW/s1600/DSC_1173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVieo25IOd7M0IVXWA8Nt-Y77KM3mlqnXvDM8bPmBiFvv2zNTY_43QYUkXEHzEi1QbdaPFr4_nRhR-Kr2Ojy-jvNpNgeHPFzQTZpSS4pGwNpdk5VS7XRJMnYxfr1qw71XOXgj9eG2OQFxW/s1600/DSC_1173.JPG" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTgx_RyTmJ7_0sKyG-fC5ZIfVEqGNsm19_G0NtUMr2JQE2CzhwMiIb9gZrhGLJWsiKjciuJBTVQa2NpxJpj-pIpVF7tQ8ub41wQfw4qeDuqoBNeKv0Iix4x-FMBZIdZwPBansR85qFp2c/s1600/DSC_1174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTgx_RyTmJ7_0sKyG-fC5ZIfVEqGNsm19_G0NtUMr2JQE2CzhwMiIb9gZrhGLJWsiKjciuJBTVQa2NpxJpj-pIpVF7tQ8ub41wQfw4qeDuqoBNeKv0Iix4x-FMBZIdZwPBansR85qFp2c/s1600/DSC_1174.JPG" height="132" width="200" /></a></div>
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3. Combine flour, baking powder and salt in a large bowl. <br />
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4. Add the small cubes of cold butter and work with a pastry blender, or your fingertips until the mixture resembles coarse breadcrumbs.<br />
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5. Gently fold in the chocolate chips. Then add milk mixture and fold until moist.<br />
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6. Place the dough onto a floured surface and knead lightly with floured hands.<br />
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7. Pat out the dough to desired thickness and cut out with a round cookie cutter <em>(I used a large round cutter, and also a small one to get various sizes of scones!)</em>. You could also form the dough into a circle and cut the dough into wedges all the way through as the original recipe on <a href="http://www.skinnytaste.com/2012/01/skinny-chocolate-chip-buttermilk-scones.html" target="_blank">Skinny Taste</a> does!</div>
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8. Brush egg white over the dough and sprinkle evenly with sugar.<br />
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9. Bake until golden, about 20-25 minutes - depending on the size of your scones.</div>
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10. Serve warm, and maybe even slice them open and spread a little butter over, mmmmmm!</div>
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After these were baked up they kind of reminded me of giant footballs! They were rather big and the chocolate chips looked like the old school kind of black and white footballs so I added a couple of candle decorations I had in the cupboard and renamed them (in my head!) 'Soccer Scones'!<br />
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A little bittersweet now as England are out of the World Cup (and Canada never even made it!) but oh well.. at the time of baking there was still hope!... Bring on Wimbledon I guess!!</div>
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This may be the final blog post I'll get up on here for a while... There's all kind of busy times ahead, lots of adventures and things going on - I'll update you all soon, and hopefully write a few extra blog posts to make up for a few weeks off but for now - enjoy July and I'll be back soon :-)</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-50111069956620071932014-06-11T22:46:00.002-04:002014-06-11T22:46:50.791-04:00Summer Grillin' - Cupcake Style!<div class="separator" style="clear: both; text-align: center;">
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Summer is here and it is most definitely BBQ season!.. More than it usually is in our house anyway!</div>
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We celebrated our friend's 30th birthday the other day with lots of delicious bbq food and a great evening, topped with a donut tower birthday cake (what a great birthday when it lands on National Donut Day!), cake and then also more cupcakes from me! Perfect!</div>
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I went with the BBQ theme seeing as that's what we were going for, and it is the season after all! </div>
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Using the same recipe for<a href="http://sewlahteadough.blogspot.ca/2013/03/new-home-cupcakes.html" target="_blank"> Coca-Cola Cupcakes</a> as my <a href="http://sewlahteadough.blogspot.ca/2013/03/new-home-cupcakes.html" target="_blank">New Home Cupcakes</a> over a year ago, I thought it was time to use this recipe again, especially as the birthday boy is a fellow coke lover. They're a little different to regular "cupcakes", with a super dense cake part, and a delicious glaze - with no swirl of buttercream. This meant I wanted cupcake toppers that were flat, 2D rather than 3D ones so it would lay flat on the surface of the cupcake glaze.</div>
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So I got to work creating the BBQ themed fondant cupcake toppers. First up were the burgers. These were my first idea, and the one I definitely knew how it should look. I coloured small amounts of fondant a brown colour for the burger, and then a yellow-brown colour for the bun, and used a sharp end of a cake decorating tool to make little "sesame seed" indents.</div>
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Next was the ketchup and mustard! A little out of scale compared to the burger, but who wouldn't rather have a big burger!?</div>
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Then the choice was between making a '30' cupcake with some birthday decorations, or doing a third BBQ topper. I went for a third design on the same theme, tying it all together with some corn! Green and yellow fondant coloured and then cut out with various parts of cookie cutters to get the shapes and sizes I wanted. The green part came from a maple leaf cutter, and the corn part from the little finger on a high-five hand cookie cutter. Just using what I had instead of free-styling the cutting! Then I used the end of a cake decorating tool that looks like a scalloped shell on the end to create the texture of corn.</div>
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Fondant cupcake toppers all done - giving them a little chance to dry out/harden slightly through the morning. This was some seriously early cupcake prep - after not getting back to sleep at 5.30am on a Friday where I wasn't working, I decided the only way to be productive that day was to just accept that sleep was done for the day and I might as well start baking!<br />
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So, with the Coca-Cola cupcakes baked, and cooling, and the glaze deliciously smooth ready to be spread over the cupcakes - <a href="http://sewlahteadough.blogspot.ca/2013/03/new-home-cupcakes.html" target="_blank">see the recipe here</a> - it was time to decorate!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfw-r-0kOx3VA1eSdWlph2QOILGp83urEoNRIt8rFg0vBv8f86ZGyzYSbQ_o5UcQ91TEPed2Ow5ESefVPivWCT2O77Ha7H-5O3eKsuuU7YcuFNHrqY18WjFtHwuDitQLpGFJfaXOuZyhaz/s1600/DSC_1141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfw-r-0kOx3VA1eSdWlph2QOILGp83urEoNRIt8rFg0vBv8f86ZGyzYSbQ_o5UcQ91TEPed2Ow5ESefVPivWCT2O77Ha7H-5O3eKsuuU7YcuFNHrqY18WjFtHwuDitQLpGFJfaXOuZyhaz/s1600/DSC_1141.JPG" height="212" width="320" /></a></div>
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The great thing about decorating with cupcake toppers when they are already made is that, once the cupcakes are baked up, everything is ready to go! Assembly is nice and easy, and in fact, it made the early baking wake up worth it!<br />
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As the recipe is already on an <a href="http://sewlahteadough.blogspot.ca/2013/03/new-home-cupcakes.html" target="_blank">old post,</a> all that is left to share are some close ups of the cupcakes, and more photos!<br />
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Which is your favourite design of the 3? I think I still love my original idea of the burger, but I also am really pleased with how the corn turned out!<br />
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Perhaps you'll give them a bake this weekend for Father's Day, or for a BBQ Birthday coming up this Summer! Have fun with fondant cupcake topper prep - and then enjoy how easy everything is to put it together once you're done baking :) I'd love to see your BBQ cupcakes if you try them!!</div>
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Happy BBQ Season!!</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-57309477640023378412014-06-04T23:11:00.005-04:002014-06-04T23:15:38.726-04:00♫ So Long, Farewell, Auf Weidersehen, Goodbye! ♫<div class="separator" style="clear: both; text-align: center;">
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It's a super sad week for me here, as I'm saying goodbye to all of my piano students, many of whom I have taught for 4/5 years now - some since I arrived in Toronto and started teaching here!</div>
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With all the other excitement happening this year, my time with these students has come to an end - at least for now! I'll be away from teaching piano for a few months but I'm so pleased with how I chose to celebrate my students and my time with them.</div>
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In the past, for Christmas and Summer gifts I have mainly baked their treats! My favourites have been <a href="http://sewlahteadough.blogspot.ca/2013/12/piano-shortbread.html" target="_blank">Musical Shortbread</a> and <a href="http://sewlahteadough.blogspot.ca/2013/06/high-five-to-my-students.html" target="_blank">High Five Cookies</a> :) But this little project was something baked in the oven, that, for once in my life wasn't a cake!</div>
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Having seen DIY Sharpie Mugs for a long long time now on Pinterest, and in other bloggers' projects, it's surprising to me that I've actually never tried it! So now was the time!</div>
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A black and white piano, using a black oil-based Sharpie on a white mug... I liked the idea of a distinct image on the white mug, and then to take it to the next level for my students - to personalise it for each of them. That was my favourite part, and definitely their favourite part when they opened their gifts! It worked especially for those students who were siblings because the mugs were individual for each of them :)</div>
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I read many posts about the DIY Sharpie projects, and saw how most of them were similar enough, but each had something slightly different they did about them. I'll tell you how I did it, and how I combined many elements of the "usual" way I found, and chose my own way as I went along as well.</div>
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<strong>What you'll need (weird not to be writing 'Ingredients' here!):</strong></div>
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Oil-based Sharpie pen in colour of your choice - <em>I purchased a Fine Black pen from Michaels, with 40% off of course!</em></div>
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Plain white mug - <em>I read a lot that the cheaper the better - I got 3 packs of 6 plain white mugs for $10 from Canadian Tire.</em></div>
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Before I bought the mugs, I put together a word document with my students' names on in 3 different fonts, some to match personalities, others that fit the style of font with the name itself! I chose these fonts which I had previously downloaded free: 'Hello Heartache', 'Girls Have Many Secrets' and 'KG When Oceans Rise'. In the end I only used these as a reference as I copied the font, and used them as a guide on sizing too.</div>
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<strong>Directions (Method?!):</strong></div>
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1. Wash the mugs in soapy water, rinse and leave to dry. Make sure the mugs are completely dry to make you start.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLP8EoT2Gu56AsyaGmnzaHFYszjF9lxpsrML_kbganJWJyXfkmtLO7BtkLbr3fseSFX8j97vvduavCKZ7uUvq6CB_a4PxBGHqTIB4eJxS61CjHB2WgjiJwWULRu-InmLPhOngMI43Fp-s/s1600/DSC_1090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLP8EoT2Gu56AsyaGmnzaHFYszjF9lxpsrML_kbganJWJyXfkmtLO7BtkLbr3fseSFX8j97vvduavCKZ7uUvq6CB_a4PxBGHqTIB4eJxS61CjHB2WgjiJwWULRu-InmLPhOngMI43Fp-s/s1600/DSC_1090.JPG" height="132" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExHizmZDU2KZrZRoYrDA_DOWTxnv-L4GCJ_Wti3052UJUf6_ik2-tMuiQfH-sSHVs6KyrA6VRmlEJRIrJLxAv1AUKsEmXqY5sa8z08DUr9HlV_iC_vXQ39oiInwfW4kx9kOGrTHGfaU1h/s1600/DSC_1089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExHizmZDU2KZrZRoYrDA_DOWTxnv-L4GCJ_Wti3052UJUf6_ik2-tMuiQfH-sSHVs6KyrA6VRmlEJRIrJLxAv1AUKsEmXqY5sa8z08DUr9HlV_iC_vXQ39oiInwfW4kx9kOGrTHGfaU1h/s1600/DSC_1089.JPG" height="132" width="200" /></a></div>
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2. Decide on your image, and using the Oil-Based Sharpie Paint Marker just let it happen! You could etch out the design with eyeliner (as I found when I researched), or even try a pencil transfer from a printed design, but I used the printed names as a guide for sizing, marked where I wanted to start and finish, and then freestyled the rest. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqec9Y24l21AGmRHrxrQxZ7-CdfYU2y4GhjlvddnkbCM9AiUx2iNwDzJ4GDOXHPWvOmrZKz7BV_XG49rSKrHo9j_smohiDGvy7Z7hWM1bcZoUkot2pRt9NOm0rDmc41a3gnjJq-OOXIjOc/s1600/DSC_1091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqec9Y24l21AGmRHrxrQxZ7-CdfYU2y4GhjlvddnkbCM9AiUx2iNwDzJ4GDOXHPWvOmrZKz7BV_XG49rSKrHo9j_smohiDGvy7Z7hWM1bcZoUkot2pRt9NOm0rDmc41a3gnjJq-OOXIjOc/s1600/DSC_1091.JPG" height="132" width="200" /></a></div>
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3. Once the names were done, it was piano time. I'm lucky - I have drawn an octave of a piano MILLIONS of times in my life! It was easy to draw freehand, just using a random rectangle (in fact, a pack of stamps!) for the sizing, and then colouring in the black keys by eye.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG4uOGPoh_0S_0M8ywGOUojnhvcL4WA5P8MwxKRDEGqVj5-Mo3qIcJwZkOGuC2_6L1SvVzV71Sbhf3Nt0xT3RiTUb6eMGboxy9fKClVhe5vcRkBftPa0R6ubmk_4GgV9v4m5D1rv8y8mC/s1600/image8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG4uOGPoh_0S_0M8ywGOUojnhvcL4WA5P8MwxKRDEGqVj5-Mo3qIcJwZkOGuC2_6L1SvVzV71Sbhf3Nt0xT3RiTUb6eMGboxy9fKClVhe5vcRkBftPa0R6ubmk_4GgV9v4m5D1rv8y8mC/s1600/image8.jpeg" height="200" width="200" /></a></div>
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4. The paint pen did appear to dry just as I worked on each mug (I did 4 the first day, 11 the next, and 3 the final day of DIY-ing - I always had to stop and leave for work!). Then, placing the mugs on a baking sheet - so they are not touching, place in a cool oven and turn the oven on to 450°F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTx7iR5kT5wmweEgpZeDyFqx9Vvi_i0mqg9Jr6l3wckt1kcAy08U0Nks9AKjEM5yT4o3JLQDuH26ThjjExciQ0UJxmpdtUhiI6rBSbaEaSkYrvB57OVwr-R4DyBhK4u1ES13Bvf6v98Dv/s1600/DSC_1104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTx7iR5kT5wmweEgpZeDyFqx9Vvi_i0mqg9Jr6l3wckt1kcAy08U0Nks9AKjEM5yT4o3JLQDuH26ThjjExciQ0UJxmpdtUhiI6rBSbaEaSkYrvB57OVwr-R4DyBhK4u1ES13Bvf6v98Dv/s1600/DSC_1104.JPG" height="132" width="200" /></a></div>
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Careful not to pre-heat the oven before you put the mugs in. The gradual heating of the oven helps the mugs adjust to the heat, to slowly heat up and to keep everything from cracking. </div>
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5. Bake for 30 minutes, then turn off the oven and leave to cool without opening the oven door.</div>
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*** Whilst my mugs were baking, <em>especially </em>the day there were 11 mugs in there, the smell did get quite toxic! Luckily, with both the oven fan, and our unit's fan on, and a sunny balcony to go and sit on, it was okay - but do be wary of this if you're in a small space, or are doing a lot of these! I don't know if it is anything super toxic, but the smell was not great, and I felt like it was not the best to sit inside while it smelt so pungent! ***</div>
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6. When the mugs have completely cooled (and for me, overnight) - wash in warm, soapy water again and leave to dry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuJ78YF8_Ze3XxIR123boUoXEgAx6Cm3C6EKYYXR48kB9iXnS9fBCbIWWFYFbPdJ0wASvAjQJDPEtN5YBATVcgZnr-zEKDiouY-Q0YJLHpq8_dvOKasr2X8ZFAFl2BrVunEkkBq6g2RDx/s1600/DSC_1105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuJ78YF8_Ze3XxIR123boUoXEgAx6Cm3C6EKYYXR48kB9iXnS9fBCbIWWFYFbPdJ0wASvAjQJDPEtN5YBATVcgZnr-zEKDiouY-Q0YJLHpq8_dvOKasr2X8ZFAFl2BrVunEkkBq6g2RDx/s1600/DSC_1105.JPG" height="132" width="200" /></a></div>
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7. Go over any patches of the black design that might have cracked, or be more faded than the rest. Some of the black piano keys needed a second coat of the paint marker, and some of the thicker parts of the names - but it was super easy to go over a second time.</div>
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8. Do a second bake in the oven, again placing them in a cool oven, turning on to 450°F, baking for 30 minutes and then leaving them to cool completely. When cooled, give them another wash in warm, soapy water.<br />
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So there were many different thoughts on whether these mugs could be dishwasher safe or not. My research on everybody's different blog posts on the project lead me to believe, that yes, if you use the oil-based Sharpie paint markers, and do at least 1 bake in the oven, they are likely to be dishwasher safe. In my two hand-washings of the mugs there were no problems at all, I just haven't been brave enough to try the dishwasher yet! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShhWGZgpg-LY4ohfgGNzS8z2lajtR1GE-BZfCb4qOPlOZoLs0f7US6EgtcYjlEsLIWYptmLnty8fxsfbI8GIyUkXpvHbMgJXKd9fW91ErQqFbO462rniGofYYtSP3qPV_GMSdZDIqGxrw/s1600/image2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShhWGZgpg-LY4ohfgGNzS8z2lajtR1GE-BZfCb4qOPlOZoLs0f7US6EgtcYjlEsLIWYptmLnty8fxsfbI8GIyUkXpvHbMgJXKd9fW91ErQqFbO462rniGofYYtSP3qPV_GMSdZDIqGxrw/s1600/image2.jpeg" height="320" width="320" /></a></div>
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I marked up the tags (that had a special note to each of my students telling them I'd miss them a lot!) as Hand Wash Only, just as a precaution, and then stuck one of my Sew Lah Tea Dough stickers on too!</div>
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A double wrap in tissue paper to keep them safe as I took them to student's houses, and schools, placed in white paper bag, with a strip of piano tape I have had in my craft box forever, and they were ready to go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqygZLnNJVVsxKinUEV8VV53VDlf4nwU5_fpPVwSErotlU8p7f355faGYFnwD6EFZ9KAEaQ7AdLm0RvQbTCBaxxQ6qwxywOion6xoEbW3g_c8IOelxzJtBLk4I9NpkFCNz3q0EAACNR0o/s1600/DSC_1114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqygZLnNJVVsxKinUEV8VV53VDlf4nwU5_fpPVwSErotlU8p7f355faGYFnwD6EFZ9KAEaQ7AdLm0RvQbTCBaxxQ6qwxywOion6xoEbW3g_c8IOelxzJtBLk4I9NpkFCNz3q0EAACNR0o/s1600/DSC_1114.JPG" height="320" width="212" /></a></div>
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17 DIY mugs made, as of today, 11 given out, and 6 more to go before my time teaching all of these amazing students is over :-( I am SUPER happy with how much they have all loved the mugs. Many have finished their lessons to run to their Mum/Dad and show them their new mug with <em>their </em>name on it... YEY! That's a good feeling! Hopefully they'll be able to keep them forever, and always enjoy their piano lessons.</div>
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Now I have tried this DIY Sharpie project, I cannot wait to do it more!! New colours, new designs... I already have one in mind for the Summer time, you'll just have to wait and see how that one turns out.<br />
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I'd totally recommend this project for anyone! The Sharpie pens make it easy to design and draw with, as you're holding a pen - not a paintbrush! Keep the design simple and it will be totally effective - it's shiny and well glazed and looks professional (at least to my 10 year old students!!).</div>
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♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ ♫ </div>
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Good luck to all of my students in their future musical endeavours and piano playing... I am going to miss you all A LOT and hope to always keep in touch!</div>
Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-9152185503961126942014-05-29T11:54:00.002-04:002014-05-29T12:22:20.339-04:00Lemon Squares ☀I've been FORCED to bake this week. How terrible! ... With all the craziness happening right now and work being super busy there has been little time for anything, never mind my precious baking! And also, strangely enough, there haven't been too many events, or <em>reasons</em> to bake or make things for (at least not ones that I can disclose right now!) so I found myself come to the end of the weekend with nothing to bake about. <br />
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HMPHH. So when Tuesday rolled around, and a glorious spare hour came to me between work and work I jumped on the chance to bake something delicious! No time to go to the shop, so I was lucky enough to flick through a recipe book of 'Cakes and Slices' and come across Lemon Squares that didn't need more lemons than I had, and the 1 1/2 lemons sitting in my fridge would work perfectly. Phew! So I got right to it.<br />
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I'm so glad I did it as well... Since I started this blog in January 2013 I have really made it my aim to blog EVERY week about something, no matter how awesome or how small the project was. There have been busy times that I thought I had nothing to blog about, but nothing has compared to how things are right now. So whilst no one was physically forcing me to bake and to blog this week, my own mind definitely was - and I'm glad I did, because not only were the lemon squares perfectly lemony and delicious, but also it means I'm here - writing a post even if I don't really have time for it!<br />
Hopefully I'll have enough to blog about the next couple of months too... we'll see, week after week what I can come up with. And let's face it, baking is a go-to option even if no sewing or crafting is happening!<br />
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Well, after all that rambling about being busy, let's actually get to the lemon squares - it was the point of this after all!<br />
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<strong>Ingredients:</strong><br />
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125g unsalted butter<br />
75g sugar<br />
155g plain, all-purpose flour<br />
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<strong><em>Topping:</em></strong><br />
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4 eggs, at room temperature, lightly beaten<br />
250g sugar<br />
3 tablespoons lemon juice<br />
1 teaspoon finely grated lemon zest<br />
30g plain, all-purpose flour<br />
1/2 teaspoon baking powder<br />
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<strong>Method:</strong><br />
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1. Preheat the oven to 350°F/ 180°C. Lightly grease a 9 x 9 inch tin and line the base with baking paper. <em>(Yes, these first few photos show a rectangular tin as that is what the original recipe stated, however I wanted a slightly thicker bottom crust, so I made the decision and switched to a square tin instead!).</em><br />
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2. Cream the butter and sugar in the mixer until light and fluffy. </div>
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3. Fold in the flour with a metal spoon. </div>
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4. Press into the tin and bake for 20 - 24 minutes, or until golden and firm.<br />
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Leave to cool.</div>
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5. For the topping - beat the eggs and sugar using the mixer (or electric beaters) for 2 minutes, or until light and fluffy. <br />
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6. Stir in the lemon juice and lemon zest.</div>
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7. Sift together the flour and baking powder, and gradually whisk into the egg mixture. </div>
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8. Pour onto the base (when cool) and bake for 25-28 minutes, or until just firm.</div>
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9. Leave to cool in the tin. Cut into squares and if desired, dust with icing sugar before serving.</div>
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After baking, I was desparately hoping the squares cooled in time to take some to my choir rehearsal... and luckily, <em>just</em> in time they were! We got to enjoy them mid-rehearsal... I may have eaten a few too many, especially as I had one more when I shared them with my husband later that evening! </div>
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I'm glad I chose the smaller pan so that I got more of a biscuit-y crust. I think I could have done with cooking it a bit longer (now accounted for in the recipe) but it still had a crunch to it. And my favourite pieces were definitely the edge pieces that had a nice caramelised edge to them!<br />
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With enough squares left for a couple more days, we're all set! But be warned... You can't just eat one of them! Which is why I'm glad I cut them into small little squares instead of big pieces... but that's up to you :)</div>
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No Spring in Toronto... only Winter and then a couple of weeks later WHAM Summer! These Lemon Squares are a perfect flavour and taste for a sunny day!<br />
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☀ Enjoy! ☀</div>
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com0tag:blogger.com,1999:blog-3367876836364338569.post-29976181800653432462014-05-21T14:42:00.002-04:002014-05-21T21:15:35.345-04:00Strawberries and Cream Lemon Scone Dessert<div class="separator" style="clear: both; text-align: center;">
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Summer is on it's way, and to celebrate the long weekend I created a super yummy dessert that wasn't just baking, but actually something that was served in a bowl - not just a cupcake liner like usual these days! </div>
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I was excited to put together this dessert using fresh strawberries, whipped cream and, my favourite part - home baked lemon scones. In my mind, I think perhaps this is similar to the American dessert Strawberry Shortcake, but well... In British style, I decided to go with a basic, but delicious scone recipe with some added lemon zest to please my citrus taste buds, and also give a good twist to match the flavours of the strawberries.</div>
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What better time of year to create this dessert... It was Victoria Day, and then Canada Day is coming up on July 1st - could the colours of strawberries and cream be any more Canadian?!... Wimbledon is only a month away as well, and endless strawberries and cream will be eating in England during the tennis tournament! ... Another thought I had was for my American readers, add a sprinkling of fresh blueberries to go with the strawberries and you have a perfect mix of red, white and blue, just in time for Memorial Day and Independence Day! So however you choose to create this dish, I'm sure it will pair well with any Summer party theme :)</div>
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The dish didn't need too much preparation. Each element needed some preparation, but scones are an easy bake and the rest was easy peasy too. I'm sure anybody reading this could recreate the dessert! You probably have all of the scone ingredients in your cupboards too, go take a look now, and get baking! They'll be fresh out of the oven in just a few minutes!</div>
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Here's my recipe for the lemon scones, and some step by step pictures to help along the way... The recipe will make enough for 8/9 scones, thick enough to cut in half and smother with whipped cream and syrupy strawberries. </div>
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We had friends over for dinner one evening of the long weekend, and then headed over to a friends place on the final night of the bonus day off work and got to share the dessert with each of them!</div>
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<strong>Ingredients:</strong></div>
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10oz plain flour (all-purpose)</div>
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3 oz granulated sugar</div>
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1 tbsp baking powder</div>
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1/2 tsp salt</div>
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4 oz unsalted butter, cold</div>
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1/2 cup whole milk (3.25%)</div>
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2 large egg yolks</div>
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Zest of 1 lemon</div>
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1 large egg</div>
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1 tbsp whole milk</div>
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Sprinkling of sugar</div>
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<strong>Method:</strong></div>
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1. Preheat your oven to 400°F/205°C and line a baking sheet with parchment paper.</div>
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2. Place the flour in a mixing bowl, and grate or cube unsalted butter in with it.</div>
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3. Using a pastry blender, and/or your fingertips, rub together the flour and butter until it resembles breadcrumbs. <em>You could also use a food processor for this.</em></div>
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4. Add the remaining dry ingredients to the bowl - baking powder, sugar and salt.<br />
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5. Warm the 1/2 cup milk for 30 seconds in the microwave, and add the beaten egg yolks to the jug. Once combined, pour into the bowl of dry ingredients and mix to combine.<br />
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The dough will come together into a ball that may still feel sticky. </div>
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6. Flour your hands and the surface and knead the dough a little before patting it into a round shape, around 2-3cm thick. <em>I thought a rolling pin may be needed here, but in the end, my hands were the only thing required!</em></div>
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7. Using a cookie cutter cut out scone rounds and place on the lined baking sheet.</div>
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8. Beat together the 1 egg and tablespoon of milk, and using a pastry brush, spread over the tops of the scones. Sprinkle sugar on top and place in the oven.</div>
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9. Bake for 9-12 minutes, until the tops are golden brown, and until a cake tested comes out clean.<br />
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If at this point, you're making lemon scones for scones sake - then dig in while they're still warm and fresh, but otherwise, leave them to cool and get started on preparing the strawberries and cream.</div>
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I used a box of strawberries per 4 lemon scones, one for each night of the long weekend where we ate with friends! I cut each strawberry into 8 and placed them in a bowl along with a spoonful of sugar (to help the medicine go down!?)... Leaving it for a few hours, the strawberries tasted deliciously sweet and even a little syrupy! Perfection!</div>
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For the whipped cream, take a carton of 35% whipping cream (500ml), along with 1 teaspoon pure vanilla extract and a tablespoon of sugar and whip together until stiff. This, like the strawberries, can be prepared a few hours before guests arrive meaning this is nice and easy to put together even perhaps after the main course as all of the elements of the dessert would be ready.<br />
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The soft cream paired well with the freshly baked scones - and all went down a treat with a cup of coffee or tea!</div>
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Super easy, but good looking! And lucky us getting to eat it twice in two nights, sharing with different friends along the way! I hope you get to try out these lemon scones - they're a really great basic recipe that can be put together and baked in just 30 minutes. Halve and butter them and they're a great bake to share... And whether it's a traditional clotted cream and jam, or my take on freshly whipped cream and fresh fruit to go along with it - it's sure to go down a treat in these Summer months!</div>
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Sew Lah Tea Doughhttp://www.blogger.com/profile/07483531479450109834noreply@blogger.com1