DIY Knitted headband

This headband was super simple to make if you know the basics of knitting.

-yarn

-needles

-scissors

• start by casting on 12 stitches then knitting as if  you are making a thin scarf.
• Keep knitting till it is the right length to wrap around your head (don’t make it too long, go shorter if necessary so it doesn’t fall off when you wear it).
• Then cast off. Next connect the two ends of the headband using a piece of yarn and weaving through both end of the headbands in order to complete the circle.
• Next, cast on four stitches and knit about two inches then casted off.
• Then work on attaching the sides of the last, 2 inch piece onto the head band but instead of created a circle by itself, place the smaller  2 inch piece on top of the headband placed perpendicular so when you attach the ends it will create a circle around the headband.
• then attached the sides of the small circle the same way as you attached the large.
• make sure when you wear your new head band the the little piece you added is on top of the seam in order to hide it. 

Soft Gingersnap cookies

I have never made gingersnap cookies but absolutely love ginger. There are so many varieties of ginger cookies but the recipe(Ina Garten’s) I chose was a crisp bottom with a melt-in-your-mouth gooey center. I am very pleased with the end result and happy I finally got around to making a batch. If you don’t have crystallized ginger hanging around the house(I didn’t) it is easy to make, heres a simple recipe! These cookies are perfect as a snack or a dessert with a warm cup of tea.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed (or light)
• 1/4 cup vegetable oil (or applesauce)
• 1/3 cup unsulfured molasses
• 1 extra-large egg, at room temperature (or applesauce)
• 1 1/4 cups chopped crystallized ginger
• Granulated sugar, for rolling the cookies

Directions

makes 16 large cookies

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely

 

Moist Chocolate Cupcake

I was looking for a really good moist chocolate cupcake after having one at Starbucks the other day and have definitely found it. I used my large muffin tin, which is a very good investment(I got mine on sale at a grocery store for $6), and the recipe made 6. For the frosting I made a vegan ganache with vanilla almond milk and melted chocolate and whipped it into vegetable shortening and powdered sugar to make a thick chocolate-y frosting. If you are looking for a moist chocolate cupcake or cake recipe look no further. I got the recipe here.

• 2 cups flour
• 1 cup sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs (or 1/4 cup applesauce)
• 1/2 cup canola oil
• 1 cup milk (or soy or almond milk
• 1 teaspoon vanilla
• 8 ounces black coffee , cooled

• Preheat oven to 350°.
• In a large bowl, whisk eggs(or applesauce), canola oil, vanilla and black coffee (cooled) together.
• Stir in sugar, cocoa powder, salt, baking soda and baking powder.
• Alternate stirring in flour and milk.
• Don’t worry if batter seems runny to you, this is normal and makes the cake so moist!
• Pour batter into two greased 9-inch round cake pans.
• Or if you’re making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
• Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
• cool and frost!

Bits of Photography

before snow

after snow

 

Loaded Oatmeal Cookies

This is a great cookie recipe and can be easily made vegan which is always nice.

• 1/4 cup softened butter(or vegan margarine)
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 egg (or 1/4 cup applesauce)
• 1 tsp vanilla
• 1 cup flour
• 1 cup oats
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• white chocolate chips
• dark chocolate chips

preheat oven to 350. In an electric mixer beat butter or margarine on medium for 30 seconds. add brown sugar, white sugar, cinnamon, baking soda, and salt. but until combined scraping sides of bowl occasionally. beat in egg or applesauce and vanilla until combined. add flour and oats. stir in dried cranberries, chocolates and walnuts. drop dough in rounded tsps 2 inches apart on parchment or silpat. bake 9-11 minutes or until lightly brown. transfer to wire rack and cool. makes about 20 cookies.

Blueberry Muffins

The recipe I used for my blueberry muffins is the Jordan Marsh Blueberry Muffin recipe. It has always been my families go to recipe for muffins. This recipe is so delicious and moist. If you are looking for a good muffin recipe this is definitely it. As with all muffins this recipe must be mixed by hand and do not over mix.

• 1/2 cup butter or margarine softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup milk
• 2 1/2 cups blueberries(if you use frozen defrost by rinsing the berries of with warm water till water runs clear)
• cinnamon sugar for top

preheat over to 375. cream butter and sugar. add eggs and vanilla. beat well. add sifted dry ingredients alternating with milk. grease or use muffin tins and fill with batter almost to top. sprinkle top with cinnamon sugar. bake about 25 minutes. makes 12 regular or 6 large.

White Pizza

My friend Kim and I love to cook and bake together. Tonight we seemed to be craving white pizza with lots of roasted garlic, broccoli and globs of ricotta, so that exactly what we made.  We decided to wing the recipe because it is almost impossible to mess up pizza.  We cheated and used store bought dough, roasted a head of garlic with some olive oil wrapped in foil, broccoli, fresh mozzarella, provolone, and parmesan. We honestly could not stop eating it and are currently in a food coma, oh well it was totally worth it.

baking!

Nails

essie, "nice is nice", nailritz (design stick in white)

A girl can dream…

fossil boots ❤

regina regis rain boots

etsy twig ring

etsy camera strap

etsy star headband

French Onion Soup

French Onion Soup is a great way to use up crusty bread and thats exactly what we did. The recipe is so simple and can be made vegatarian using vegetable broth. I love the fact that we had most of the ingredients lying around the house.

french onion