Sunday, February 21, 2016

FInish Weekend - Patchwork Bag for me ..

Hubby say 'shoe maker doesn't have a shoe' , eeehmmm ... so this momma decided to make a bag so she no longer bring a plastic bag *what a shame*  LOL
The exterior fabric (red and white stripe)  is using outdoor fabric , so it's a bit heavier than the tan fabric is cotton linen blend by Robert Kauffman

Saturday, February 20, 2016

Zebra Chocolate Chiffon Cake

I heard someone open the cake dome after dinner, last night, than ...
wife yelled from the basement : 'don't touch'.  
husband : 'why not' ?
wife : 'because I need to take a picture for my blog first'
husband + kid : 'daaaaa .....
Hahahah, let be honest, did you do the same like I do ? why we care so much to take a picture before eat ? I don't know what your reason is, but care, because I want to share the recipes with you guys ... *wink*
Zebra Chocolate Chiffon Cake
Recipe courtesy : Primarasa Magazine
Ingredients :
200 gr all purpose flour
1 tsp baking powder
1/2 tsp vanili
7 yolks
50 ml cooking oil
200 ml coconut milk
2 tbsp. chocolate powder + 1 dash of coffee extract
7 white eggs
1/2 tsp salt
200 gr granulate sugar
1/2 tsp cream of  tartar
Directions :
Pre-heat oven 350F  -  1 chiffon pan, do not grease with butter
In the medium bowl , mix together flour, baking powder, vanili, make a hole in the middle add yolks, mix well , add oil and coconut milk.  Mixing the ingredients with spatula until no more lump.
using electronic mixer , mix together white eggs , salt, cream of tartar - add little by little sugar , mixing together until glossy (between hard and soft peak).
Add the white eggs mixture into the flour batter with wooden spatula , make sure they mix well , don't over do.   Take some (about 1 generous cup of batter) and with chocolate powder and coffee extract.
How to make zebra pattern : put about 5 tbps. plain batter in one side of chiffon pan, add about 3 tbsp. chocolate batter right on the top of plain batter, put carefully don't try to adjust or tap the baking pan, let the batter flow by itself , it will create nice pattern when it done.  Repeat this step until the batter is finish.
Bake about 50 - 60 minute, depend on your oven.  Take a test with the tooth pick, to see if your cake is done or not. Turn the pan up side down.  Let it cool off about 30 minute.

Monday, February 15, 2016

The latest quilt

I'm not really start my sewing activity yet, what I mean is sewing big project like I used to do such a making quilt , I sew some little thing that I'm not considering as a big one but I love to put some of my latest quilt from 2015 just to encourage me to make more and filled up my online store soon .  Oh, well .. where's the time goes ?
the blue quilt above is the latest quilt I made for a lady who loves blue and math.
Blue is not my thing,  it take me too long to decide what pattern I should choose  but I think I did good by choosing Irish chain pattern and using so many different kind of blue fabric to make look like a patchwork :)  

the other quilt I proud to show you is my *a very long over due* Swedish bloom quilt - it's really take forever to finish this one (I think 1 year to be exact ) . I don't know what I was thinking to make this so big, queen size ... doh ... anyway, this quilt won't go anywhere . I keep it and will giveaway to my daughter for her memory sake :)))  
That's all for now , I promise will show you more ... 
Happy Sewing

Saturday, February 13, 2016

Coffee Angel Food Cake with a Chocolate Drizzle

If life gives you tons of white eggs, what should we do than ? right !! bake an angel cake .  I have tons of white eggs sitting in the refrigerator for quite sometime after bake a thousand layer cake, worry that white eggs will getting bad, I made a quick decision last night to bake angel food cake for the first time.  To make a bit special, since everybody at our house hold loves coffee I add a coffee extract I brought from my country.
I bake after dinner, and the next day there is only 2 slices left . I even don't know how to cut those cake properly, is not easy to cut this cake nicely since the cake is way too soft , but I think that it doesn't matter anymore since everyone like it.
Angel Food Cake with a chocolate drizzle
Ingredients :

2 cups sifted superfine sugar

1 1/3 cups sifted cake flour or if you don't have just use regular flour

1 1/2 cups egg whites at room temperature

3/4 teaspoon  salt

1 1/2 teaspoons cream of tartar

2 teaspoon coffee extract

For the glaze:

200 gr semisweet chocolate chips

3/4 cup heavy cream

Directions :
Preheat the oven to 350 degrees F.
Combine 1/2 cup of the sugar with the flour and sift them together  Set aside.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer, beat on high speed until the eggs form medium-firm peaks, about 1 minute. Add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the coffee extract and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
Pour the  batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 45 minutes, until it springs back to the touch. Remove the cake from the oven and put up side down. When cool, run a thin, flexible knife around the cake to remove it from the pan.
For the glaze : place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.