Archive | August, 2011

DIY Day

25 Aug

A friend of mine suggested I make this Free People Passport holder, before my semester in France.  So it looks easy enough, but sewing leather is not as easy as the pictures make it seem!  I went out to Michael’s and bought the sewing awl, leather sheet and leather cording that the Free People DIY suggested.  I drifted from their pattern right from the beginning.  So I’ll show my step-by-step:

1.  Fold the leather sheet into an envelope shape making sure that your passport will fit inside!

2.  Thread the awl.  (Free People chose to use the awl just to poke holes through the leather then sew it separately) Here is a good link to explain how to actually use an awl.

3.  Start sewing using the awl.  It took me a while to get used to sewing with the awl, and I had a little trouble keeping a straight line, but I would say the most important thing is to make sure you have enough thread pulled on the backside for the entire length your sewing

4.  End the stitch, if you skip to the end of this video, you will find out how to end the stitch.  There will be a knot showing, and I think it looks better on the back side of the envelope, but that is up to you

5.  Start again on the other side of the envelope, it will be easier this time, I promise!

6.  Once you finish sewing the sides use the needle point of the awl to stab a hole in the top flap of the envelope.  If you have an exacto blade it will be much easier to use that.  Widen the hole so that the leather cord will fit through and then lace it.

7.  Tie the rest of the cord around the clutch and your done!

Chocolate Sorbet

3 Aug

Before I work this morning, I decided to try making a chocolate sorbet.  This is nothing like chocolate ice cream, so only try this if you like very dark chocolate.  I used the recipe straight from the Cuisinart booklet, but I halved it.  It turned out that the ice cream machine didn’t work so well with the halved recipe so I wrote up the original:

  • 3 cups water
  • 1 2/3 cups granulated sugar (this is what the recipe calls for, but I used only 1/2 a cup)
  • Pinch of Salt
  • 1 2/3 cups sifted cocoa powder
  • 1 teaspoon vanilla extract

1.  Combine water, sugar, and salt in a saucepan at low heat.  Stir often until the sugar is fully dissolved.

2.  Once sugar is dissolved, gradually add cocoa powder and vanilla, whisk until smooth.  Taste the mix and make sure it tastes to your liking

4.  Let the mixture cool in the fridge or freezer, depending on how long you want to wait

The spatula you see taped up there was my solution to not having enough liquid for the paddle to be effective

5.  When it’s cooled down turn on the ice cream maker and pour the chocolate base in for 15-20 minutes.  The sorbet should come out soft and creamy

So far this is one of the best things I’ve made with the ice cream maker, I’m a sucker for dark chocolate and we ate so much of it when it first came out that I didn’t get a chance to show the final product.

A Little Fluff

2 Aug

Meet the Sloths!

Ice Cream Fix

1 Aug

Last week I bought and ice cream machine and so, in my free time I have been making tons of ice cream!  I started with mint tea, then peach graham cracker, and raspberry mint.  So today I thought I would experiment and make a flavor I have always wanted, but never been able to find in stores, strawberry cheesecake!  I made up the recipe and it turned out much better than I was expecting, so if you have an ice cream maker I definitely recommend trying it out

Ingredients:

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups half-and-half
  • 1/3 cup sugar
  • 80z. whipped cream cheese
  • 1 egg
  • spoon full of strawberry jam
  • 1 teaspoon vanilla
  • handful of quartered strawberries

I forgot to show the vanilla, but that's really important!!

1. Pour the milk, cream, and half-and-half into a large bowl

2.  Add in the sugar and whisk it until the sugar disintegrates

3. Beat the egg and then throw it in the mix

4. Scoop out the cream cheese and plop it in, add the vanilla and whisk it until it’s smooth I noticed that whenever I stopped whisking it would clump up a little, but not to worry, once it gets in the ice cream maker it stays smooth

5.  Then I put in a dollop of strawberry jam, this is not essential, I just thought it would add some more flavor

6. Chill in the freezer for 20ish minutes

7.  After it’s cold give it another whisk then pour it into the ice cream machine

8. I let it run for 15 minutes, and accidentally ate all my strawberries before I sliced them.  So if you have strawberries left over I would put them into the machine once the ice cream begins to freeze so they don’t all sink to the bottom

9.  Get a bowl ready and taste the masterpiece!

Nom nom nom nom

Return to Fluff

1 Aug

I have had a lovely summer vacation, and recently have been spending a lot of time with my dog Bode, so now I’m going to show him off!

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