Baby Boy Crib Rag Blanket

For my project I wanted to do something fairly quick but something I hadn't done before so I thought I would make a strip rag quilt.  I've seen them and they look super cute and I figured they couldn't be too difficult.  This is the one I did.

To start I washed, dried, and cut my fabric into 4 inch strips that were the width of the fabric because I was lazy and didn't want to cut them all to be exactly the same width, you can definitely do that :).  I had 13 strips in all. 5 of pattern A, 4 of pattern B, and 4 of pattern C.

I set my machine to sew on the left hand side of the presser foot and then followed a 1/2 inch seam so I would have plenty of fabric to cut.  Instead of having the excess fabric be on the back side of the quilt you want it on the quilt top, so when you line up your fabric align it so that the fabric will be on the top and that any patterned fabric is going in the same direction.  Sew your strips together, alternating fabrics A, B, and C.

You can pin your fabric together, I was being lazy and it was straight lines so I just held it with my fingers and watched to make sure that it stayed where I wanted it while I sewed.

 

Once your top is together make your quilt sandwich.  Backing if there is a pattern make sure it is facing down, batting, then the top facing up. Then smooth out any wrinkles and pin in place.

I was lazy so I used straight pins but safety pins are better so you don't stab your self while you roll and quilt your blanket.

I stitched in the ditch on my seam lines for this quilt making a striped pattern on the back.  Then I did sewed around the 4 sides of the quilt to hold everything in place.  I was originally going to make a rag border but then decided I wanted a nicer finished edge.  So if you were planning ahead you could pin and sew your binding now instead of having to do it later.

Then I trimmed up the edges using a rotary cutter and mat, and using a pair of really sharp scissors snipped little tags in the excess seam fabric making sure not to go all the way to the thread.

When I realized I didn't want the rag border I thought about how my little ones loved different textures so I thought something silky would be great.  I chose a satin binding I found at JoAnn's it was the perfect size for this quilt.

I pined one side leaving about 4-5 inches free before sewing and then sewed along mitering the corners then pined and sewed the next side. 

I left about a 4 inch portion unsewed where the two pieces would join.  Then I folded each piece over and placed a pin where the two met.  I used a simple straight stitch and sewed where the pin was and trimmed off the excess binding.  then when I sewed along that part of the border it was a single piece.

I trimmed off the excess fabric  (again if you planned ahead you wouldn't need to trim twice, I just changed my mind half way through...) so that when I pulled the satin up and over it lined up the same distance from the edge as the other side.  I changed to a blue matching thread and used a zig zag stitch to attach the border to the front side of the quilt.

Voila.  Completed fun baby boy crib quilt.

Aebleskiver's

I was first introduced to these delightful little Danish Balls when I lived in Spokane.  There was a great little European Breakfast place that we loved which had these on the menu.  A few years ago I stumbled across the pan for them at a Lodge Outlet in North Carolina and have tried a few recipes.  This is my husbands favorite one.  I think they are supposed to be a dessert, but they are a fabulous breakfast.

These are a little tricky to get right the first time, but after a few batches it gets easier!

Aebleskiver Pan

Print Recipe

Aebleskiver's

2 egg whites
2 cups all purpose flour
2 tsp baking powder
1 Tbsp white sugar
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks
4 Tbsp butter, melted
2 cups buttermilk
1 cup vegetable oil (I use nonstick cooking spray) for frying

1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak.  Set aside. Preheat your pan over medium heat on a large burner.  (Depending on how your stove cooks you may need to increase to medium high)

2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter, and buttermilk at one time and mix until smooth.  Gently fold in the egg whites last.

3.  If using oil put about a Tbsp in the bottom of each aebleskiver pan cup or spray with non-stick spray.  Pour in a heaping 2 Tbsp of the batter in each cup.  It should be almost to the very top of the cup if it is too low they won't be nice pretty balls.  When they start to bubble around the edges use a fork, toothpick, or wooden skewer to turn about a quarter turn.  Place the skewer right down the side of the cup and pull upward turning the ball and allowing the batter to run down into the pan forming the next part of the ball.  Your skewer will get gooey.  Continue cooking, turning the ball to keep it from burning until done.  Spray each cup again before starting another batch.

We like to cut up apples or pears into very small dices and add to the batter.  It takes a little longer to cook, but the addition is fantastic!  You could add cinnamon or other spices to your taste.  The runnier the fruit the longer it will take to cook.

These are wonderful sprinkled with powdered sugar.  My boys love to dip them in syrup, and my husband likes them with jam.

The original recipe comes from Allrecipes.com:
Aebleskiver by Lisa G.

Cranberry Scones

This is one of those recipes I have been making for a long time and they are my oldest son's favorite.  He absolutely loves them, I hope you do too.

Print Recipe

Cranberry Scones

1 1/2 cup flour
1/4 cup sugar
1/4 tsp kosher salt
1 1/2 tsp baking powder
1/4 cup cold butter
1/3 cup crasins
1 egg, beaten
1/4 cup half and half (if substituting milk start with 2 or 3 Tbsp and add more as needed)
1 Tbsp or so of raw (turbinado) sugar

Preheat oven to 425 F. Mix the flour, sugar, salt, and baking powder together.  Cut in cold butter with a pastry blender until a coarse meal.  Add in the craisins and stir.  Add the egg and half and half.  Mix a few strokes with a wooden spoon, will be very crumbly.  Turn out onto a pastry mat or a sheet of wax paper.  I find the easiest way to work the dough is to knead it with your hands pushing and smashing with the palm of your hand until all the flour is incorporated and you have a slightly sticky dough.

You don't want it too wet or they will 'melt' and completely loose their shape.  Shape the dough into a 6" round and sprinkle the sugar on top lightly pressing it into the top of the dough.  Cut the disk into 8 slices with a knife.

Bake about 15-18 minutes until lightly browned.  I like to turn for the last 2 minutes  so they brown evenly.

I made this batch for my book club today and had the intentions of saving one for my big one, but alas the last one I had set aside didn't stand a chance of making it home.  I guess I will have to make more...

November Book Club

The November Book Club book was selected by Miss Jen:

This is How: Proven Aid in Overcoming Shyness, Molestation, Fatness, Spinsterhood, Grief, Disease, Lushery, Decrepitude & More. For Young and Old Alike by Augusten Burroughs

So, I wasn't sure if I was going to post this book or not but I decided to anyway.  This book has very strong language.  Language that I do not use and it that regard it was a little over the top and at times a little offensive.  There were a few things I didn't agree with, but I understand that those words are the Author's point of view, they represent who he is, and they are his right to give. Just like I may not agree with everything my friends say I am still friends with them and can objectively look at their point of view.

I ultimately decided to post this because despite the language, there is some really great advice in this book.

Topics include: how to feel like crap, how to ride an elevator, how to be thin, how to be fat, how to find love, how to feel sorry for yourself, how to get the job, how to end your life, how to remain unhealed, how to finish your drink, how to regret as little as possible and more.

Ultimately the message of this book is to be content with who you are.  To not put on a pretense for others instead truly be yourself without worrying what they will think of you (to be unashamed). To understand the past (not dwell on it), and to focus on the present, to live in the moment.  To set goals and reach for them even if they change shape along the way.  To look for truth and follow it.

Everyone in life has struggles, the only thing that different between us are in the details.  But how you deal with those struggles defines who you are.

My favorite line, and one I think anyone could live by is in the second to last chapter on the last page #227. "This is how you survive the unsurvivable, this is how you lose that which you cannot bear to lose, this is how you reinvent yourself, overcome your abusers, fulfill your ambitions and meet the love of your life: by following what is true, no matter where it leads you.

A Better Healthy Chocolate Muffin

I have been on a quest to find a muffin that tastes good but isn't completely horrible for you.  So after trail and error and combining several different recipes this is what I have come up with for a scrumptious breakfast or snack!  Bet ya can't eat just one!

Print Recipe

A Better Healthy Chocolate Muffin

2 cups unsweetened applesauce (4 4 oz cups)*
1 cup quick oats
1 cup flour
2/3 cocoa powder
1 tsp baking soda
1 tsp baking powder
scant 1 tsp kosher salt
1 1/4 cup dark brown sugar
1 6oz vanilla yogurt
1/4 cup light canola oil (sunflower, or light olive oil works great too)
1 tsp vanilla
2 large eggs (or 6 Tbsp egg whites)
1/2 cup regular or mini semi sweet chocolate chips



Preheat oven to 375 F.  Line 18 muffin cups with paper liners or spray with non-stick cooking spray.

Strain the applesauce in a strainer while you collect the ingredients.

Meanwhile, in a food processor (I used my Ninja) process the 1 cup of oats until it is fine line flour.  Combine the oat flour, flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.

In a separate bowl, dump in the applesauce (should be a heaping 1 cup).  Stir in the brown sugar, yogurt, oil, vanilla, and eggs.  Mix until smooth.  Combine the liquid ingredients with the dry adding in the chocolate chips.  Stirring just until mixed, do not overmix.  

Using a heaping large scoop, fill the 18 cups with batter. 

Bake 18-22 minutes or so until a they are beautifully rounded and cracking on the top.  Let cool in the pan a few minutes and then remove to a wire rack.

Makes 18 regular sized muffins

* You can substitute canned pumpkin or mashed bananas for this recipe.

Cranberry Spinach Salad

Ok, so can I just say that I've been making this salad for almost four years now and it's ridiculous how much I eat it.  It is almost like an addiction.  The dressing is sweet and tangy which is offset by the bitterness of the spinach and the sharpness of the feta, it is just happy in a bowl!  The other great thing about this salad is how versatile it is.  If you have fresh fruit, use it.  You have romaine lettuce and not spinach, that works too.  The dressing works on so many different combinations.  I hope you like this as much as me!  Thank you Alex for sharing!

Best Salad Dressing Ever
1 cup light colored vegetable oil (sunflower oil works great, use your favorite)
3/4 cup sugar
1/2 cup red wine vinegar
2 garlic cloves, pressed
1/2 tsp salt
1/2 tsp paprika

In a salad dressing shaker or mason jar combine oil, sugar, vinegar, garlic, salt and paprika.  Shake well until thick and well combined.  This keeps well in the refrigerator.  It will separate, shake well before using.

This picture is half of a recipe.

Cranberry Spinach Salad
-Baby spinach leaves (Romaine, or Mixed Greens work well too)
-1/2 cup Craisins (dried cherries, dried pomegranates, fresh strawberries, blueberries, raspberries, blackberries...     whatever you have that sounds good!)
-1/2 cup candied pecans/almonds
-1/2-1 cup feta cheese (Colby, Monterrey Jack, sliced mozzarella cheese sticks)
(cucumbers sliced and quartered taste great with this salad also)

Fill a large bowl with spinach leaves or desired greens.  Sprinkle the fruit, nuts, and cheese over the top.  Drizzle dressing over the top or serve separately on the side.

My favorite 2 combinations:
spinach, craisins, pecans, and feta
romaine, fresh strawberries, almonds, and Monterrey Jack

I usually make this as a single serving for myself where I just pile everything that will fit onto my plate.  Try not to lick it when your done.  To not be quite so obvious I take cucumber slices and scrape every last drop I can.  It's not really better than just liking my plate, but I feel a little more dignified about it...

Oatmeal Molasses Crisps

I was looking to try something new but not something completely out in left field, so I turned to my cookie bible : Best of Country Cookies, and this recipe called my name.  These little cookies are chewy and crispy at the same time, and flavored with cinnamon; nice for a crisp autumn day.

Oatmeal Molasses Crisps
I halved the recipe and still had lots of cookies to share! Here is what I used:
1 1/4 cups butter or margarine, softened
2 1/2 cups sugar
2 eggs
2 1/2 Tbsp molasses
1 1/2 tsp vanilla
2 cups + 2 1/2 Tbsp flour
2 tsp baking powder
1 1/2 tsp cinnamon (they would be great with a little ginger and nutmeg too!)
1 tsp salt
1/2 tsp baking soda
2 1/4 cup old fashioned oats + 2 Tbsp
1 cup finely chopped pecans (optional)

In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in molasses and vanilla.  Combine the flour, baking powder, cinnamon, salt and baking soda; gradually add to the creamed mixture. Stir in oats and pecans.  Drop by Tablespoonfuls (small scoop) 2 inches apart onto a parchment paper lined baking sheet.  They will spread a lot and be very thin. Bake at 375 F for 8-10 minutes or until edges are firm.  Cool for 3 minutes before transferring to a wire rack.  Yield: about 8 doz.