Saturday, 30 June 2012

Alphabet Stamps

I picked up this set of stamps at a craft fair for £1 and they've turned out to be the most useful thing I've bought in ages. I've been adding people's names to their birthday cards or writing a personal message. It's quite addictive!

homemade card ideas alphabet stamps

homemade card ideas alphabet stamps

homemade card ideas alphabet stamps

homemade card ideas alphabet stamps

homemade card ideas alphabet stamps

Sunday, 17 June 2012

"The Only Chocolate Chip Cookie I Will Ever Need to Know How to Make For The Rest of My Life"

We know that good things come to those who wait, and here is edible proof. You need to make this mixture the day before and rest it overnight to let the ingredients mix and the flavours develop, but if you have the time and you use these exact ingredients you'll be rewarded by the most chewy, chocolatey, amazing cookies EVER. A warning - I only recommend that you bake these cookies if you have a party/BBQ/cake sale etc to take them to. Not following this advice will result in you eating ALL of these cookies.

This recipe makes lots, so if you don't want to bake them all, you can freeze the dough and have homemade cookies on hand anytime.  

chewy chocolate chip cookie recipe

You can find the original US recipe here, below I have translated it to UK measures & flours.

You will need:
300g (8 ½ oz.) plain flour + 2 tbsp cornflour (US: use cake flour)
250g (8 ½ oz.) white bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. salt
275g (10 oz.) unsalted butter, softened
275g (10 oz.) light brown sugar
225g plus 2 tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
400g good quality dark chocolate chips
Sea salt for garnishing 
Makes 24ish large cookies

Mix the flours, cornflour, baking powder, baking soda and salt, and set aside.

Cream the butter and sugars, then add the eggs slowly and the vanilla extract. Add the bowl of dry ingredients and mix until they are just combined, then add the chocolate chips, but don't mix too much more.

Cover the dough in cling film, and refrigerate for 24 to 36 hours.
 
When you’re ready to bake, take the dough out of the fridge to let it soften slightly, then preheat the oven to 180°C. Line a baking tray with baking paper. Using your hands make golf ball sized balls of dough (honestly, bigger is better, although you may only be able to cook 4/6 at a time) and sprinkle them lightly with sea salt.

Bake for 15-20 minutes, but always stop when they are starting to brown - you definitely want under-done rather than over-done so that they are chewy. You may want to experiment with a few trial cookies to get the right time for your oven. Remember that they will still cook on the baking tray for a few more minutes. Move to a wire rack to cool.

If you are freezing the dough, make it into balls and lay them in baking paper in tuppaware. When you want to cook them, sprinkle with salt & cook straight from the freezer for a longer time. 

Disclaimer: I am not responsible for any cookie obsession that results from the baking of this recipe.

chewy chocolate chip cookie recipe





Tuesday, 12 June 2012

More sewing

A cutlery roll



A waist apron



A pin cushion


Monday, 4 June 2012

Jubilee Baking

Jubilee weekends are MADE for crafting. So much extra time, a prearranged theme and guaranteed rain. Love Britain :)

I baked a Victoria sponge for a Jubilee BBQ, iced it with cream cheese icing and decorated it in my best British flag impression.

cream cheese icing jubilee british flag cake

cream cheese icing jubilee british flag cake


I also went on a cupcake decorating course and we iced in red, white and blue. The cakes below are done with buttercream (apart from one fondant) and florist paste decorations.

cupcake decorating florist paste buttercream fondant

cupcake decorating florist paste buttercream fondant

 I hope you all had some time for crafting this weekend!


 photo homeeee_zps214aed0e.jpg
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