Late to Create

Chevron Baby Quilt

May

2013

I finally decided to get on the bandwagon with a chevron quilt. I have seen many different techniques out there to create a chevron pattern. I checked them out and decided to go at it using half square triangles. I used the traditional method of drawing a line down the middle and then sewing a 1/4″ to either side.

Since then, I saw this amazing tutorial by Camille Roskelley of Simplify that changed everything!

I have not yet tried this method, but I can’t wait to use it.

Here’s the quilt laid out on my design wall (i.e. mirrored closet door with cotton batting spray glued to it…shhh…don’t tell my husband.)

Here’s the binding in progress…I am back to hand binding. I like the look and feel better. Plus, I like the process of hand binding.

Here she is all finished. This quilt measures 41″ square. I just love it!

I used this adorable tiny bee fabric for the back that I have had in my stash for years.

Here’s the entire quilt. I love the color way and the combination of colors. I like this so much that I can’t wait to make another chevron quilt!

Here it is in my favorite photo spot on my gate!

This quilt is up on my etsy site for sale if you are interested!

This was such a fun and simple quilt to make! Enjoy!

Filed Under: craft, quilt Tagged With: chevron quilt, chevron quilt pattern, joel dewberry, quilt, yellow and gray quilt

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Oatmeal Raisin Cookies…Being Martha

May

2013

This is one of the best recipes I have ever tried for Oatmeal Raisin Cookies…it makes the softest and chewiest cookies!

Make sure you have maple syrup before you start this recipe!

Oatmeal Raisin Cookies

You can find the recipe on Page 77 of the Martha Stewart Baking Handbook or you can find it here!

Oatmeal Raisin Cookies
Makes about 2 dozen These classic drop cookies are large, soft and chewy. Look for Grade B maple syrup, which has a deeper flavor than Grade A.

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup sweetened, shredded coconut
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed light-brown sugar
1/3 cup pure maple syrup
1 large egg
2 teaspoons pure vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins

1.) Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.

2.) In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3-4 minutes. Add the maple syrup, and mix to combine. Add the egg and vanilla; beat until well combined, about 1 minute, scraping down the sides of the bowl as needed.

3.) With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until just combined.

4.) Shape 3 level tablespoons of dough at a time into 1 1/2″ balls (or use a 2″ ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.

Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

These are amazing cookies made especially nice and chewy by the maple syrup!

They are so good!! Trust me!!!

Filed Under: baking, cookies Tagged With: martha stewart baking handbook, martha stewart oatmeal cookies, oatmeal cookies, oatmeal raisin cookies

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White Chocolate Butterscotch Cookies…Being Martha

May

2013

I am making progress through the Martha Stewart Baking Handbook and have found some great recipes along the way.

This post covers White Chocolate-Butterscotch Cookies found on page 76 or right here.

Make sure you have these two ingredients before you start this recipe: white chocolate chips and vegetable shortening.

White Chocolate Butterscotch Cookies

Ingredients: Makes about 2 dozen
- 1 ¾ cups of flour
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 tablespoons unsalted butter, room temperature.
- ¾ cup of vegetable shortening, room temperature.
- 1 ¼ cups packed dark brown sugar
- 1 large egg
- 1 tablespoon of pure vanilla extract
- 8 ounces best quality white chocolate, chopped into ¼-inch chunks (I used white chocolate chips)

Here’s the mix…kind of a pasty grainy mix and light in color.

Instructions:
- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper; set aside.
- In a medium bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, butter, and shortening until light and fluffy. Scrape the sides of the bowl.
- Add the egg and vanilla extract and beat until combined.
- With the mixer on low speed and the flour in two batches until just combined.
- Stir in the chocolate.
- Drop 2 tablespoons of dough at a time about 2 inches apart.
- Bake rotating the pans halfway though, until lightly golden around the edges, about 15 minutes.
- Let cookies cool on the pans for 2 minutes before transferring to wire racks to cool completely. Cookie can be kept at room temperature in an airtight container up to 4 days.