The cat seems to know what it feels like when the long awaited snow comes and then DOESN'T LAY!!! How frustrating! It was bad enough when we didn't get any and everyone else did and now it is snowing and snowing and nothing is looking any whiter than before. Okay, rant over and thanks for listening!
We have had some pretty mornings though...and now just to make a liar out of me it has snowed overnight and it is laying. Go figure.
The weather! Well we are stuck with it and its idiosyncrasies I suppose. It is a good day for inside activities like baking and sewing!
I am doing a double blog again this week because I couldn't work out what to leave off. So we have...a really nice but simple to make flat tote and I wrote a new slice recipe so I thought that I would pop that on as well. Let's do food first?
This is a truly decadent peanut butter and chocolate slice and it has three ingredients. First let's take a look at it...
Sold? Good...then how is it made? Firstly, gather these supplies:
-200g good quality milk chocolate
-200g good quality white chocolate
-1/2 cup crunchy peanut butter
Heres how to make it:
Line a small tray or tin with baking paper. Mine is about 20 cm square.
Melt the milk chocolate on the stovetop (double boiler) or in the microwave and then stir in the peanut butter and mix well until it is combined. Melt the white chocolate in a separate container.
Tip the milk chocolate/peanut butter mix into the tray and then the white chocolate too. Flatten it out a bit and swirl the colours together with a fork or a chopstick or similar until marbled but not completely mixed. There is a trade off though, the less you mix when marbling, the better colours but the harder it is to cut. Here is one that I made earlier....
As you can see, the colours are better and more distinctive. The choice is yours and the trick is to cut it before it is completely set. If you forget to do this, don't panic, just leave it at room temperature for about an hour and cut it then.
Refrigerate until almost set and then cut into squares. Put it back into the fridge until it is completely set and then, um...eat! It is that simple.
Caveat: BEWARE this packs a hefty calorie punch so make it when you have people to share it with. You have been warned!
Right, whilst that is in the fridge setting, let's sew!
From time to time, we head off somewhere and we are required to bring food. A tart is a difficult thing to tote around and you don't want to put anything heavy onto it or it will be spoiled. Well you will be pleased to know that there is a very simple invention around which saves the day! And here it is.....
How cool is that! It is an odd looking animal but it works brilliantly! You need very few things and here is the list-
- 55cm x 55cm piece of fabric for the outer*
-55cm x 55cm piece of fabric for the lining*
-extra 25cm strip lining fabric for the straps
-2 x 3cm 'D' rings
-Label making requirements. You can find the link to that post here. My label in this project is 8 cm x 5 cm and my stamps are alphabet ones in an old courier font style in two sizes. I have used Ranger Archival ink in Cobalt (blue) for a change but you can use black if you prefer.
* I have used some really fresh and pretty Clarke & Clarke furnishing weight fabrics for extra protection and oomph. My flan plate is 30 cm diameter so I have just added 12.5 cm on each side.
Okay, the first thing is to take your two squares (outer and lining) and make sure that they are square. Trim if necessary. With the right sides together, sew all around them (leaving a gap for turning out) and then turn out through the gap and slip stitch it closed. You now have a large square.
Topstitch right on the edge of the square all around. repeat for a double row of topstitching.....
Now from the extra fabric, cut a piece 12 cm wide x 100 cm long. Use the outer fabric for the straps to give a nice contrast. This will make the straps and then be channel quilted and cut as needed. I am working with a slightly smaller piece here so that you can see what is going on in the photo. You will work with a long piece and make all of the straps in one go.
It is okay to join the fabric if you need to. Fold the strap in half lengthwise and crease...
Now fold the two raw edges to the centre and crease....
Now fold the whole thing in half so that the raw edges are hidden in the fold....
Topstitch firstly along the open bit to keep it down....
Then on the opposite side and a couple of times in the middle about 1/4 cm apart. This is the channel quilting bit. Your strap should look like this now.....
Cutting time! Cut two pieces 14 cm long. These will be the 'D' ring holders. The rest is the long strap (71 cm). The next image shows you the position of both the straps.
When you attach the large strap, fold the ends in 2 cm and stitch securely on 3 cm in from the tip of the corner. The smaller tabs have a 'D' ring in each and they are attached so that the ring goes just over the corner...
Once again, poke the raw edges underneath and sew on securely.
Finally, we have the stamp to make. You will have seen the link further up and the only difference to this label is that I have taken a bit of lining about 1 - 1 1/2 cm larger than the cotton tape and then pinked all around to make a decorative edge...
Take the chosen stamps and make your label. Here is mine...
Now sew the label to the outside of the flan carrier. I have attached mine about 8 cm in from the tip of a corner containing a 'D' ring.
Well that's it and thank you for staying with me for this epic blog post! This is a quick and easy make and is really good for craft fairs because it is so unusual. Consider them for presents too - most of us don't even know that we need one until we have it and it will revolutionise your next smart picnic!
To use it is simple. Put your flan dish in the middle and put the long strap over the top of the dish. next, draw the long strap up through the two 'D' rings to form a handle. Done!
Here it is again...
Love and hugs