Human female named Beth // Documenting my adventures in baking, crafting, and art making. (Shall we call it art? Let's call it art.)
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In praise of freezers!I had a feast of yums, all from the glorious freeze box machine.( x | x | x | x )

In praise of freezers!
I had a feast of yums, all from the glorious freeze box machine.
x | x | x | x )

knitonesewtheother:

truebluemeandyou:

DIY Chocolate Robots Tutorial from Handmade Charlotte. At first when I saw the thumbnail on Bloglovin for this DIY I thought, “Oh no. Another DIY that needs expensive molds.” But no - this is made up of easily available candy and candy melts. Fun tutorial.

These should have been called “Choco-bots”

knitonesewtheother:

truebluemeandyou:

DIY Chocolate Robots Tutorial from Handmade CharlotteAt first when I saw the thumbnail on Bloglovin for this DIY I thought, “Oh no. Another DIY that needs expensive molds.” But no - this is made up of easily available candy and candy melts. Fun tutorial.

These should have been called “Choco-bots”

So, fresh figs taste nothing like dried figs.  They taste a bit…grassy?Their taste was slightly improved on this pizza (I had to use them up, they were almost overripe).
Fig pizza:Naan spread with olive oil / bits of Brie / fresh figs / black pepper & pecansCooked in a covered pan heated on low (3) for a few minutes, until the cheese was melted and the bottom was slightly browned.

So, fresh figs taste nothing like dried figs.  They taste a bit…grassy?
Their taste was slightly improved on this pizza (I had to use them up, they were almost overripe).

Fig pizza:
Naan spread with olive oil / bits of Brie / fresh figs / black pepper & pecans
Cooked in a covered pan heated on low (3) for a few minutes, until the cheese was melted and the bottom was slightly browned.

(Source: creativeanchorage)

Naked naan

Naked naan

(Source: creativeanchorage)

I picked up a few things from Wegmans’ international aisle (finally…instead of just ogling them), and promptly reviewed them.  Ready?

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(Source: creativeanchorage)

Well, this was supposed to be a chocolate chip zucchini brownie.  I followed the recipe but the mixture resembled wet sand.  There was no way it would have baked, so I added an egg to bind everything together.It worked, though I ended up with chocolate cake instead of brownies.  The closest (but smaller) pan size I had to an 8 x 11” was a 9 x 9”, which gave me very tall cake and greatly effected the baking time.
It’s a nice soft chocolate cake, but it definitely needed the chocolate glaze.I used my favorite recipe:
Chocolate Glaze3 tbsp cocoa powder2 tbsp butter, melted1 cup powdered sugar2-3 tbsp hot waterCombine all ingredients in a bowl until smooth.(Because of the butter, this glaze firms up quickly.  Start with 1 or 2 tbsp of the water, and continue to add in a few drops as needed.)

Well, this was supposed to be a chocolate chip zucchini brownie.  I followed the recipe but the mixture resembled wet sand.  There was no way it would have baked, so I added an egg to bind everything together.
It worked, though I ended up with chocolate cake instead of brownies.  The closest (but smaller) pan size I had to an 8 x 11” was a 9 x 9”, which gave me very tall cake and greatly effected the baking time.

It’s a nice soft chocolate cake, but it definitely needed the chocolate glaze.
I used my favorite recipe:

Chocolate Glaze
3 tbsp cocoa powder
2 tbsp butter, melted
1 cup powdered sugar
2-3 tbsp hot water

Combine all ingredients in a bowl until smooth.
(Because of the butter, this glaze firms up quickly.  Start with 1 or 2 tbsp of the water, and continue to add in a few drops as needed.)

(Source: creativeanchorage)

Cookies, perfected.I’m a dough plopper.  As in, I take a scoop of cookie dough and plop it on the pan; I only bother rolling the dough into balls if the recipe specifically instructs me to.On a whim, this time I chilled the dough, then made even scoops with the pictured tablespoon and rolled them into balls.  They look like cookie models!  (Compare) Recipe below.
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Peanut Butter and Chocolate Chip Oatmeal Cookies3 cups flour1 tsp baking powder1 tsp baking soda1 tsp salt1 cup butter, soft1 cup brown sugar, packed3/4 cup granulated sugar2 tsp vanilla extract2 eggs, room temperature1 1/2 cup oats (ground into a powder, optional)1 cup semi-sweet chocolate chips1 cup peanut butter chips
Preheat oven to 350F.  Combine flour, baking powder, baking soda, and salt.In a mixer bowl, cream butter and sugars. Beat in the vanilla and eggs.Mix in the flour, then the oats and chips.  Scoop onto baking sheet and bake for 10-12 minutes.

Cookies, perfected.
I’m a dough plopper.  As in, I take a scoop of cookie dough and plop it on the pan; I only bother rolling the dough into balls if the recipe specifically instructs me to.
On a whim, this time I chilled the dough, then made even scoops with the pictured tablespoon and rolled them into balls.  They look like cookie models!  (Compare
Recipe below.

Read More

The cost of a small amount of bulk bin nuts can be alarming when you think bulk products are meant to be cheaper.  It turns out nuts are likely to be more expensive in bulk!But I couldn’t resist some honey roasted pecans and cashews.

The cost of a small amount of bulk bin nuts can be alarming when you think bulk products are meant to be cheaper.  It turns out nuts are likely to be more expensive in bulk!
But I couldn’t resist some honey roasted pecans and cashews.

(Source: creativeanchorage)

Chocolate Zucchini Bread spread with a mixture of peanut butter and melted chocolate/peanut butter chips.

Chocolate Zucchini Bread spread with a mixture of peanut butter and melted chocolate/peanut butter chips.

Chocolate Zucchini Bread
Bread?  I think not…this tastes like chocolate cake!The recipe is very unorganized so I’m including my improved version.
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For starters, the recipe ingredients should be listed in the order needed by the directions.  I like to have my dry ingredients mixed up and ready, so I listed them first.  Also, the cocoa powder wasn’t even listed in the directions!
Chocolate Zucchini Bread1 cup flour1/2 cup cocoa powder1 tsp baking soda1/4 tsp baking powderdash salt1/2 tsp cinnamon1/2 cup canola oil1/2 cup granulated sugar1/2 cup packed brown sugar1 tsp vanilla extract2 eggs1 1/2 cups shredded zucchini3/4 cup chocolate chips
Preheat oven to 350F.  Grease a 9x5” loaf pan.In a bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.In a mixer, beat oil, granulated sugar, brown sugar, and vanilla.Mix in eggs and zucchini. Slowly add the flour mixture.  Mix in chocolate chips.Scrape batter into the pan and bake for 50-65 minutes, or until skewer/toothpick comes out clean.Let cool in pan for 10 minutes, remove.

Chocolate Zucchini Bread

Bread?  I think not…this tastes like chocolate cake!
The recipe is very unorganized so I’m including my improved version.

Read More

(Source: creativeanchorage)

Zucchini Sweet Potato Bread
I hadn’t made this bread in years; I forgot how good it was!  The only alteration it needed was extra cranberries and walnuts.  This time I used carrots as I did not have sweet potatoes, and it came out fine.  I follow Joy’s flour, sugar, and applesauce suggestions, but the spices are definitely not optional!

Zucchini Sweet Potato Bread

I hadn’t made this bread in years; I forgot how good it was!  The only alteration it needed was extra cranberries and walnuts.  This time I used carrots as I did not have sweet potatoes, and it came out fine.  

I follow Joy’s flour, sugar, and applesauce suggestions, but the spices are definitely not optional!

(Source: creativeanchorage)