Baby Rag Quilt DIY

A friend of mine is having her first little baby boy in January. I’m so excited! I was bored of buying shower gifts off registries though (thanks to 12 weddings attended this year) so I put it in my mind to make something. I’ve been wanting to make a rag quilt since I hung out at my friend Erin’s house, and she showed me the HUGE rag quilt she made, which she proclaimed to be super duper easy. I thought this was the perfect occasion. Baby size things are a little more doable for your first go of things, in my humble opinion. My friends are doing baby stuff in jungle theme, so I hopped online to Joann’s during their 50% fleece sale and found some cute prints.

 

On Tuesday I sat in front of the TV to get my Glee fix while I cut the squares. For a 40″x40″ quilt, I got 2 yards of fabric total–one yard of each print I wanted to use. I cut the squares 8″x8″.

 

On Sunday I had a whole day at home and decided to knock the rest of the quilt out. So here’s what I did:

 

First, I laid out all the squares in the order I wanted them. This was to make sure I had enough of each kind of fabric, and to ensure that my cutting job wasn’t off. I did two layers of fabric, so I have two squares of fleece stacked. I used the same patterned squares together.

On each square, I sewed two diagonal lines from one corner to the other corner. This is to make sure the pieces stay together well enough and line up evenly when put together in the whole quilt. I left about a 1/2″ of space at the end of each corner to make it easier to sew all the squares together later. If you want to put batting inside, cut a 7″x7″ square of fleece and put it between the two pieces of fabric before sewing these X’s. I thought the fleece was thick enough without the batting. If you use flannel instead of fleece, you might want to line it with the batting.

 

 

The next step was to sew rows of squares together. I essentially stacked two Xed squares and sewed a straight 1/2″ seam along one edge. Continue to do this with the whole row of 5 squares.

After sewing this seam, when you unlayer the two squares, you should have one side with a 1/2″ of fabric sticking out and when it’s flipped over, you don’t have any fabric sticking out.

 

 

Once you have done this with all the rows, it’s time to sew the rows together. I was a little nervous about how well this part was going to work. I took a break so I could take a nap, and fell asleep trying to think through the steps I needed to take to make this work. I’m surprised I didn’t dream about sewing! An hour later, I made the attempt. It actually worked well, without much difficulty. You do the same stacking and sewing a 1/2″ seam, you just do it with a whole row. The only thing you need to watch for is the sticking out fabric on each of the sewn together squares. Make sure that two pieces or sticking out fabric are lying flat both on the top and the bottom so it will go through the machine easily.

Two rows sewn together.

 

Continue until all rows are sewn together.

Bindi came to help. :)

 

Then sew a 1/2″ seam around the perimeter of the quilt. No folding or stacking needed for this!

 

 

Be warned, the final step has the potential to cramp your fingers the most. Make small cuts in the sticking out fabric up to the seam line. Cutting through all four pieces of fabric didn’t work very well for me, so I cut two at a time.

 

Don’t forget to cut strips around the perimeter of the quilt as well!

 

Once that’s done, you’ve completed your sewing project!

 

The last thing you should do is throw the quilt in the washer/dryer to mat the cut edges. I’m not sure how much the fleece fabric will do this because it’s so thick, but it doesn’t hurt to wash it anyway. :)

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Strawberry Shortcake Bites

It’s a new school year and every month we have teacher potlucks. The theme for this month’s potluck is “salads,” but I saw there was a space for desserts, so I scratched out the potato salad I had planned to bring and decided on a sweet treat considering Mom was reminding me I needed to use up the strawberries that I had forgotten were in my fridge. I found this recipe on pinterest.com (of course). I’ve tried it the way that I saw it made on there–on big skewers with lots of strawberries and angel food cake. It was delish. But for a potluck, I thought I’d try it in a smaller size. Here’s what I came up with:

Ingredients:

1 cup milk chocolate meltables

2 cups strawberries, halved

1 six pack package angel food cake minis, but in 8ths

1 box bamboo party forks

Directions:

Cut the cake and strawberries

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Mixed and Melted Crayons

So this isn’t food like the rest of my blog is, but it is baking so I think I can still put it on my blog. I had some school crayons that needed to be returned because their tops were broken off, but the crayons melted in my car before I got to the store! (Can you say warm weather in Cali??) I was about to throw them away when I remembered what my mom used to do with our broken crayons that we didn’t use anymore. She would melt them together in muffin cups and make lumps of crayon that were always a surprise to color with because you never 100% knew what you would get when you colored! It’s fairly simple to do. I’m probably going to give these out at the end of my kindergartners’ first week of school.

 

Melted crayons ready for a makeover!

 

Using a knife, slice the crayon from one end to the other, deep enough just to peel the paper off easily. Then lay four crayons in a row and chop them into pieces.

Make sure you mix them up!

 

Scoop up mixed, broken crayons into lined muffin cups. I used mini muffin cups, but it will work with large ones too!

I recommend only using washable crayons unless you have some old, old pans.

 

Put them in the oven for 230 degrees for 15-20 minutes or until they’re melted to liquid and you don’t see any chunks.

Take them out to cool completely.

 

Take them out of the muffin pans, peel off the paper, and break off the rough edge at the top.

Viola! A new type of art!

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Crock Pot Potato Soup

This is the easiest soup recipe in the world. I found it on Pinterest.com (my new obsession) and it was linked to Pearls, Handcuffs, and Happy Hour blog. (Kind of random.) I couldn’t believe how quick it was to throw together–I managed to make it before I left for school this morning at 7:30! It is sooooo unbelievably delicious too. Yum Yum Yum!

Ingredients:

1-30 oz. bag of frozen, shredded hash browns

3-14 oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {not fat free.  it doesn’t melt!!!}

Directions:

Throw everything except the cream cheese in a crock pot. Put it on low for 6-8 hours. An hour before you serve it, add the cream cheese. If the cheese doesn’t completely melt on its own, give it a whiz with a mixer on high for 1 minute. I just stuck mine right in the crock pot and let it churn itself. It worked like magic! Delicious!

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Italian Herb Pasta Salad

I was looking for a quick recipe to bring to a potluck, and I discovered this one from Betty Crocker. It is one of the quickest, simplest pasta dishes I’ve ever made–wonderful for whipping up for a get-together.

Ingredients: 

1 large cucumber, coarsely chopped (1 1/2 cups)
1 package (16 ounces) rotini pasta
1 can (8 ounces) tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 pint (2 cups) cherry tomatoes, cut in half
1/2 medium red onion, cut into thin wedges and separated (1/2 cup)
1 cup sliced mushrooms (3 ounces)
Directions:
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 24 hours.
Makes 12 servings

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Easter Cakes

It’s been a little while since I’ve tried cooking something new. No time for that with finishing up my graduate program and being on the job hunt. Life is crazy busy. I have been very involved at church lately though, and we’re having an Easter carnival this weekend. I signed up to bake cakes for the cake walk.

I have a confession. I have a thing for cute, kid cakes. You know the ones I’m talking about–the ones that you can’t help but giggle at the sheer cuteness and creativity involved, the kind that kids ooh and aah over when they see it. I enjoy these cakes the best. I want to make people smile. So, with that thought in mind, I set about making a couple awesome creations. Due to my time shortage, I used a boxed cake mix. I poured half of the mix into an 8″ wide circle pan and the rest into a dozen muffin cups.  They came out beautifully. I stuck the circle cake in the freezer for an hour to make it easier to work with, and left the cupcakes out to cool.

The circle cake was taken out of the freezer and cut as follows:

The pieces were stuck together with frosting and extra frosting was put on each side of the bunny to make it look fatter. I doused the whole thing in shredded coconut, stuck in a few jelly beans for the nose and eyes, sprinkled green food colored, shredded coconut around it and got the cutest, fuzziest looking bunny you’ve ever seen.

The next job was the cupcakes.

First, I toasted a panful of shredded coconut for about 5 minutes, stirring constantly to keep from burning.

I turned the cupcakes upside down.

I spread a light coating of yellow frosting around the edges and piled some extra high on the top (which was really the bottom).

Then I scooped toasted coconut around the edges and top to stick to the frosting.

To finish them off, I put hot tamale candies for feet and the little cockscomb on top of their heads. I put sixlets in a squirt of frosting for the eyes, and used a toasted almond for the beak. Cute as can be!

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Sun-Dried Tomato Spread

New Years Eve parties most definitely call for appetizers. My parents were having some friends over but hadn’t been home all day so I was trying to think of something easy to throw together for them. I discovered some sun-dried tomatoes that I had forgotten about in the fridge. Thankfully they weren’t moldy because I paid good money for those. ;) I also had some cream cheese that was leftover from another recipe I had made. I immediately thought of sun-dried tomato cream cheese–having sold it at Panera when I worked there. I looked up some recipes to see if I could find one and just ended up throwing it together on my own based on those. It was super simple and got raves from the guests that came.

Ingredients:

4 sun-dried tomatoes

4 oz low fat cream cheese

dash of garlic powder

Directions:

Place tomatoes in food processor with dash of garlic powder so top of each tomato is lightly covered with powder. Pulse till no more large pieces of tomato. Add cream cheese and mix. (I did half of this in the processor and the remaining cream cheese by hand.) Serve as a spread for crackers or veggies. Store in refrigerator for 1 week. Makes 1/2 cup.

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Chicken Acai Salad

I had a cookie exchange to celebrate Christmas and baking with my favorite girlies. I decided I was tired of dinner parties–too fancy. I wanted a lighthearted affair. So I decided to have a luncheon. (Luncheon is such a pleasant sounding event.) For this fun filled luncheon, I voted on healthy foods since we were about to eat a gazillion cookies. I love salads, but I usually am not very good at making them. I found a delicious one in my Cooking Light cookbook that I have to share. It’s fairly simple, and the dressing is amazing! I omitted the red onions and added in some feta cheese. Delightful!

Salad Ingredients:

8 cups mixed greens

2 cups chopped, cooked chicken breast

1/2 cup red onion slices

1/4 cup pecans

Dressing Ingredients:

1/2 c acai juice blend (such as Sambazon)

3 T sugar

1-1/2 T grated orange rind

3 T rice vinegar

1 -1/2 T canola oil

1/4 tsp crushed red pepper flakes

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Better than Julian Apple Pie

Thanksgiving.

The very word emulates savory aromas of turkey and stuffing, mashed potatoes, green bean casserole, and the devious scent of homemade pies. I don’t know how your family does Thanksgiving, but mine is mostly from scratch and we always have a gazillion homemade pies. I had a few jobs this year–many of them being combined efforts.  The ones I stake my claim on however are the rolls, which I have made previously and are incredibly simple (You can let the dough rise in the fridge the night before, then stick them in the muffin pans in the sun until you’re ready to throw them in the oven. Packaged rolls don’t even come close to the warm, softly browned rolls fresh out of the oven. A brilliant idea to make them on behalf of my mom!) and I also claim the apple pie with a little help from mom whose job was the dough for all the pies.
I’ve made this pie before, but this one turned out absolutely incredible. It was my favorite by far out of the pumpkin, bumbleberry, and pecan pies that were out that evening. Even my mom who usually doesn’t care for apple claimed it to be better than Julian’s apple pies, with hearty agreement from my dad. Baking pies from scratch is a lot of work, but it is a million times better than the boxed kind. You will never enjoy a boxed pie or store-made pie as much as you will a homemade one. Just sayin’.

 

Oil Crust Ingredients:

  • 2 cups  all-purpose flour
  • 1 teaspoon  salt
  • 1/2 cup  cooking oil
  • 5 T  cold water

Directions:

1. In a large mixing bowl combine flour and salt. Pour oil and water into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form into 2 balls; flatten slightly with your hands.

2. Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)

3. Peel off top papers and fit 1 piece of dough, paper side up, into a 9-inch pie plate. Reserve one portion for use as a top crust. Remove paper.

Apple Filling Ingredients

  • 6 cups  thinly sliced peeled Granny Smith apples
  • 1 tablespoon  lemon juice
  • 1/2 cup  granulated sugar
  • 1/4 cup  all-purpose flour
  • 1/4 cup  packed brown sugar
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground nutmeg
  • Dash  ground cloves
  • 1 tablespoon  butter or margarine

Directions

1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.

2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.

3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut design in top crust for ventilation. Place top crust on the filling. Seal and flute the edge.

4. Line cookie sheet with foil and place pie on it for overspill. Bake in a 375 degree F oven for 45-50 minutes or until the top is golden brown and apples are tender. Serve warm. Makes 6 to 8 servings.

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Apple Walnut Cinnamon Muffins

I donned by lovely apron this morning in celebration of a whole week off of school and baked up a delicious treat! I made cinnamon rolls from scratch, and let me tell you, they are absolutely sinful. They’re so delicious, I am going to be forced to freeze the majority of them so I don’t eat them all in one sitting. I will warn you that this is a very involved baking project, but you can buy pre-made dough and just add in the apple filling and I’m sure it will still be quite delicious!

Cinnamon Roll Ingredients
2 cups milk
1 package active dry yeast
1/3 cup sugar
2 teaspoons salt
6 ½ cups all-purpose flour, divided
2 eggs
¼ cup butter, softened

Filling Ingredients
½ cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1 cup loosely chopped walnuts, toasted
2 cups finely chopped tart apples

Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tablespoons + 1 teaspoon apple cider

Heat the milk in a microwave safe bowl in the microwave for about one minute.

Add the yeast followed by the sugar, and stir to dissolve.

Now add two cups of flour and the salt and beat for a full two minutes.

Add the softened butter and eggs and beat until the mixture is well combined.

Add the rest of the flour, half a cup at a time, and beat thoroughly after each addition.

Remove the dough from the bowl and place it on a floured surface. Knead the dough for five minutes, until it has become soft and elastic.

Put the dough in a large bowl, cover it with a kitchen towel, and let it rise in a warm area for 40 minutes. It will double in size.

Now turn the dough onto the counter and roll it out 1/4” thick into a rectangular shape. Use a pastry brush to spread half of the butter over the surface.

Now make the filling: Combine the sugars, cinnamon, walnuts, and apples in a large bowl.

Spread this mixture over the dough, leaving a 1” border all around.

Carefully tuck the dough over the filling and roll into a long log, starting on one of the long ends.

Cut the log into 24 pieces and place each inside one of the cups of a muffin tin lined with paper liners.

Cover the cupcakes with a towel and let them rise in a warm place for an additional 40 minutes.

Preheat the oven to 350º. Brush the remaining butter evenly on the tops of the cupcakes and bake for 20 minutes. The tops will be a light golden brown.

Make the glaze: In a small bowl, stir to dissolve the powdered sugar in the apple cider. Drizzle this glaze over the cupcakes. Yum yum yum!

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