Rook No. 17: recipes, crafts & whimsies for spreading joy

Summer Style: I {HEART} Vintage Clothing A Shabby Apple Giveaway!

noreply@blogger.com (Jenn "Rook No. 17") — Thu, 23 May 2013 05:33:00 +0000

"I'm a girl, and by me that's only great!
I am proud that my silhouette is curvy,
That I walk with a sweet and girlish gait
With my hips kind of swivelly and swervy...

...When I have a brand new hairdo
With my eyelashes all in curl,
I float as the clouds on air do,
I enjoy being a girl!"

~ Flower Drum Song, 1958

When it comes to fashion, I'm a nostalgist at heart. I adore retro style and vintage-inspired apparel. What are some of your favorite vintage style elements? For me, it's the polka dots, shift dresses and London mod style of the 1960s, the shirtwaist and full skirt dresses of the 1950s, and the Hollywood glam, pencil skirts, and fitted sweaters of the 1930s.

For me, these trappings of yesteryear evoke an elegance, grace and femininity that is missing in many of today's trends. I'm delighted to be hosting a giveaway from Shabby Apple, my favorite online source for beautiful clothes with a vintage flair.

Here' a peek at some of the pieces from Shabby Apple's vintage clothing line that I'd love to have in my closet:

Gondola

With this Ring

One for my Baby

Tuileries

Half Pike Swimsuit Top

Shabby Apple has vintage-style shoes, accessories, adorable retro aprons,
and children's clothes (they have maternity wear and plus sizes too).

GIVEAWAY!

One lucky Rook No. 17 reader will get a $50 Shabby Apple Gift Card. Enter below.
Good luck!

a Rafflecopter giveaway

Note: I have not been compensated in any way for this post. I was already a Shabby Apple customer and thought it would be nice to give my readers an opportunity to win something nice for themselves.

Crafty Food: Easy Bento Box Butterflies and Rice

noreply@blogger.com (Jenn "Rook No. 17") — Sat, 18 May 2013 01:42:00 +0000

I love finding news ways to combine crafting with cooking!

This simple and healthy snack gets a touch of creative whimsy

from toasted seaweed and a craft punch!

Rice balls made with half white and half brown rice are a popular snack and lunchbox item at my house. We've all become fans of the snack packs of toasted seaweed that have popped up in stores like Trader Joes and Costco.

So, for lunch the other day, I decided to combine the two -- using my butterfly punch from Martha Stewart Crafts to make delicate seaweed butterflies with which to embellish the rice balls.

My family loved them. The girls are excited to have them in their school lunches. I think they'd be a lovely addition to a tea party or as a kid-friendly finger-food for a potluck.

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This post as been linked-up with:

Recipe Sharing Monday @ Jam Hands

Project Inspired
Tutorials, Tips & Tidbits @ Stone Gable

Follow my blog with Bloglovin

Double Chocolate Brownie Cookies (and they're amazingly gluten-free)

noreply@blogger.com (Jenn "Rook No. 17") — Thu, 16 May 2013 23:21:00 +0000

These cookies are so good!

They're chewy and fudgy

Best of both worlds -- brownie & cookie.

For those like my daughter

(with a gluten intolerance)

they're an extra special treat,

because they're gluten-free!

For those who love chocolate

and home-baked cookies,

they're just plain delicious!

After many trials and tests, we've narrowed the source of our daughter's digestive woes to a gluten intolerance. Therefore, I'm beginning to explore the whole new world of gluten-free cooking and baking. Yesterday was National Chocolate Chip Cookie Day, and I couldn't help but seize the opportunity to develop a cookie recipe dedicated to my daughter. She loved them and I hope you will too!

The almond meal provides stability and nutrients, while the rice flour helps keep the cookies light. The coconut does not add a heavy coconut flavor. Rather, it helps add structure to the cookies and imbues a subtle nutty undertone.

Double Chocolate Brownie Cookies

Yield: approx.. 32 cookies

1 ¼ cups almond meal
1 cup rice flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 sticks (1 cup) butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
2 oz. (1/4 cup) bittersweet chocolate chips, melted
8 oz. bittersweet chocolate chips
2 cups shredded coconut

Step 1: In a medium bowl whisk together almond meal, rice flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Step 2: In the bowl of a mixer, beat softened butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Add melted chocolate; mix on low speed until combined.

Step 3: Add dry ingredient mixture to the creamed mixture. Stir on low speed until incorporated. Add coconut and chocolate chips. Stir just till combined and evenly distributed. Chill for 1 hour in the refrigerator.

Step 4: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Scoop dough into 3 TB portions (I used a size 24 scoop, leveled). Arrange 2" apart (I got 12 to a sheet). Keep extra dough refrigerated in-between batches. Bake cookies on middle rack of oven for 10 minutes. Remove from oven and cool on a wire rack before removing from pan. Repeat with remaining batches.

Our favorite way to eat these cookies is warm, although they were excellent with a cold glass of milk the next day as well. Enjoy!

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This post has been linked-up with:

Tickled Pink @ 504 Main

Sing a Song of Sixpence - Painted Bird Pie Plate DIY

noreply@blogger.com (Jenn "Rook No. 17") — Tue, 14 May 2013 03:08:00 +0000

*No birds were harmed in the making of this pie*

Sing a song of sixpence,

A pocket full of rye.

Four and twenty blackbirds,

Baked in a pie.

When the pie was opened,

The birds began to sing;

Wasn't that a dainty dish,

To set before the king?

~ 18th Century English Nursery Rhyme

Did you know that in 16th Century Europe,

it was de rigeur for the nobility

to serve an "animated pye" filled with live birds,

beneath a domed pastry lid as an entremet (dinner entertainment)?

Well, You won't find any live birds in this tutorial. In fact, what goes inside your pie is entirely up to you. What I'm happy to share is a quick and easy little project for making silkscreened pie plates that are not only charming and lovely, but functional too.

The inspiration: While at my local Michael's store working on my Mothers Day project for Plaid (Personalized Etched Glass Pie Plates), I happened upon this set of "Birds and Branches" Adhesive Silkscreens from Martha Stewart Crafts. I knew right away that I'd be silkscreening those little birds all over my nest. When I spotted a set of 10 mini glass pie plates from Libbey, I knew exactly where I'd start. While I have several sets of mini pie and cake tins at home, they tend to rust after a while. I like how evenly pies bake in glass, and was happy to see that these minis are dishwasher safe.

My concerns:

Would the silkscreens and paint be easy to use and yield professional-looking results? (YES)

Is this a project that my girls could do with me? (YES)
Would the silkscreens hold up to multiple uses?(YES)
Would the paint hold up to baking on a metal sheet and wire racks?(YES)
Would the paint hold up in the dishwasher?(YES)

If little birdies aren't your style, there are lots of other adhesive silkscreens to choose from. Your palette isn't limited to pie plates either -- any oven-safe glass surface will do.

I loved this project and hope it will inspire you too!

Silkscreen Painted Pie Plates

Martha Stewart Crafts "Birds and Branches" Adhesive Stencils (I used only the smallest bird)
Martha Stewart Crafts High Gloss Glass Paint, black
Libbey mini pie plates
Small foam pouncer or small paint brush
Thin paint brush for detailing
Q-tips for wiping away smudges
A bowl of warm water and a towel (for cleaning the silkscreen between impressions)

Step 1: Position stencil on the bottom of pie plate (as shown above). Press adhesive flush with the glass and press out any air bubbles. Flip pie plate over to confirm positioning. If necessary, reposition.

Step 2: Use small brush or pouncer to apply a small amount of glass paint to the silkscreen. I chose not to fill in the area of the feet, since the feet on the smallest bird screen are meant to be perched on a branch (when placed alone, it looks like the bird has a broken leg). Immediately remove silkscreen and place it in warm water.

Step 3: (optional) Use a thin paint rush to add feet to the bird.

Step 4: Rinse silkscreen in the bowl of warm water, then dry on the towel. Place dry silkscreen on the next pie plate and repeat the process.

Step 5: When all of the pie plates have been silkscreened, allow to air dry for 1 hour. Then, place, paint-side up in a cool oven. Heat the oven to 350. When temperature reaches 350, bake for 30 minutes. After 30 minutes, turn the oven off. Plates should remain in oven until completely cool. The instructions from Martha Stewart Crafts said to wait 72 hours before using the pie plates. I missed that part of the directions and used my set after just a few hours. The pies came out beautifully, and the silkscreened images came through both the cooking process and dishwasher without a scratch.

Pie Crust Tips: Roll out a batch of your favorite pie dough. Line pie plate and brush with egg white (helps to keep the crust from getting soggy). Fill and bake the pies on a preheated baking sheet (also helps to keep the bottom crust crisp).

P.S. This is NOT a sponsored post. I have not been compensated in any way. This project was purely a personal inspiration that I am happy to share.

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This post has been linked-up with

The Scoop at Lolly Jane
The Inspiration Link Party @ Carolyn's HOMEWORK
Home{WORK} Wednesday
Tutorials, Tips & Tidbits @ Stone Gable

Lemony Couscous Salad and Other Recipes for Gourmet Outdoor Cooking {Campfire Cuisine Book Review and Giveaway}

noreply@blogger.com (Jenn "Rook No. 17") — Fri, 10 May 2013 02:48:00 +0000

The summer camping season is almost here!

Why not try out a menu that goes beyond baked beans and weenies?

Camping provides new challenges and

exciting opportunities for those

who love to cook and enjoy great food.

Recently I had the opportunity to preview Campfire Cuisine by Robin Donovan (Quirk Books, ISBN9781594746284, April 30, 2013). Slim enough to slip into a backpack, but packed with creative recipes, this 191 page book is the ultimate guide for die-hard foodies and novice cooks alike. You can enter to win a copy at the end of this post.

My girls' annual Girl Scout camping trip provided the perfect opportunity to try out a handful of recipes from Campfire Cuisine with a big group of kids and foodie parents.

Our group campsite was situated on a bucolic private pond.
The girls had fun observing the wildlife and wildflowers in the area.
They also enjoyed some traditional Girl Scout activities like soap carving.

Campfire Cuisine contains more than 100 recipes for cooking in the Great Outdoors, which are divided into the following categories:

Salad Dressings, Sauces, Marinades, and more
Breakfasts
Sandwiches, Salads, and such
Snacks and Appetizers
Entrees
Cooked Vegetables, Grains, and other sides
Desserts

The book also includes a chapter thoughtfully arranged with tips on gearing up, playing it safe, stocking your pantry, and planning your menu.

We have several vegetarians in our group, so I decided to put only meatless recipes to the test. Campfire Cuisine is loaded with delicious and easy recipes that are completely meat-free.

Here's what we tried:

For Starters:

Savory Cheese S'mores

The Verdict: A big hit with kids and parents alike!

This is a savory twist on the classic S'more. It's so easy and makes an incredible appetizer! Small balls of fresh mozzarella stand in for the marshmallow. Olive tapenade or sundried tomato pesto take the place of the chocolate. The graham cracker is replaced by pita crackers and rosemary flatbreads.

Make It Again? YES

My tips: The mozzarella toasts best when it's dry. Drain the mozzarella at home, then store in a jar lined with paper towels.

Eastern flavor:

Baba Ghanoush

The Verdict: Loved it! This recipe is so easy and is the perfect way to bring some international flavor to your outdoor dining.

Why let hummus have all the fun? This traditional Middle Eastern Eggplant dip is a natural fit for outdoor cooking. It starts by pricking a whole eggplant with a fork. The eggplant is cooked over the fire for 15 minutes till soft. It is sliced in half and the insides scooped. The tender, smoky eggplant is mixed with lemon juice, olive oil, garlic, tahini and spices. We grilled up our pita bread before serving with our Baba Ghanoush.

Make It Again? YES

My tips: It's important that the eggplant doesn't turn to charcoal on the outside before it has a chance to cook on the inside. If you find that your eggplant is charring too quickly, find a cooler place in the fire or grill. It needs the full 15 minutes to cook through to the middle. For my spices, I used a 7-day pill box from the dollar store to transport a selection of spices, including salt, pepper, cumin and Za'atar.

On the side:

Lemony Couscous Salad

The Verdict: Fresh, light and flavorful! Ready in a snap.

We were all amazed at how quickly this dish came together. All we had to do was boil water and the added couscous was ready in 5 minutes! This dish is so versatile. You can add any vegetables that your family enjoys.

Make It Again? YES

My tips: I chopped up my veggies and juiced and zested the lemons at home. I placed everything in a single mason jar and stored it in our cooler. That way, all we had to do at the campsite was boil the water and cook the couscous. The whole dish was ready in under 10 minutes and was a real crowd pleaser!

Here's the recipe, compliments of Quirk Books:

Lemony Couscous Salad

serves 4

1 cup water
1 teaspoon salt
1 cup uncooked couscous
Juice and zest of 2 lemons
1 medium cucumber, peeled, seeded, and diced
1 medium red, orange, or yellow bell pepper, seeded and diced
2 green onions, thinly sliced
2 tablespoons olive oil

Bring the water, with the salt added, to a boil. Remove from heat. Add couscous, stir,and cover. Let sit for 5 minutes. Fluff with a fork and allow to cool. Stir in the remaining ingredients and serve.

A sweet ending:

Baked Chocolate Bananas

The Verdict: Sensational! It's a great way to sneak a little fresh fruit into dessert too!

It's as simple as slitting open a bunch of bananas and letting the campers fill them with chocolate chips and other goodies. The bananas are wrapped in foil and are cooked for 10-15 minutes. When they emerge from the fire, they are perfectly roasted and oozing with melted chocolate. As we enjoyed our bananas, we fantasized about all of the possibilities for fillings we could bring next year.

Make It Again? YES

My tips: If making baked bananas for a crowd, be sure to have a Sharpie pen on hand so you can label the foil-wrapped bananas. That way, everyone is sure to get their own creation.

Some of the other recipes that caught our fellow-camper's eyes:

Bananas Foster French Toast
Skillet Scones
Pan-Fried Bread with Blue Cheese Pears and Maple Syrup
Barbecued Peking Duck Wraps
Spicy-Cheesy Corn Cakes
Prosciutto, Fig and Goat Cheese Sandwiches
Foil Baked Yams with Spicy Chili Butter
Rum-Baked Peaches
Maple-Caramel Baked Apples

Bottom Line: People who love to cook, eat great food, and enjoy the great outdoors should slip a copy of Campfire Cuisine into their mess kit. Not only are the recipes quick, easy, and delicious for cooking outdoors, they're good enough to want to make once you get back home too.

GIVEAWAY

My friends at Quirk Books are giving away a copy of Campfire Cuisine to one lucky camper! Enter below. Good luck!

a Rafflecopter giveaway

Disclosure: I received a complimentary review copy of Campfire Cuisine. I have received NO compensation for this review. All opinions are my own.

This post has been linked-up with:

The BFF Open House @ The Answer is Chocolate

Tickled Pink @ 504 Main
The Backyard BBQ Blog Hop @ All Done Monkey

Apple for Teacher -- A Teacher Appreciation Week Snack

noreply@blogger.com (Jenn "Rook No. 17") — Thu, 09 May 2013 00:32:00 +0000

This is a quickie -- just wanted to share my twist on the old "apple for teacher" tradition that I brought to school for Teacher Appreciation Week.

Last night I whipped up and portioned a double-batch of my Reduced Fat Peanut Butter Chocolate Chip Apple Dip. This morning, I bundled a single serving cup of dip with a bag of sliced organic apples. I tied it all together with a sweet little red polkadot washi tape.

It was a perfect grab-and-go treat for our hard-working teachers. I hadn't planned on writing a post, but the treat was such a hit that I figured I'd share!

Mother's Day Gift DIY: Make an Etched Glass Pie Plate with Martha Stewart Crafts #marthastewartcrafts #mothersday

noreply@blogger.com (Jenn "Rook No. 17") — Mon, 06 May 2013 07:07:00 +0000

Mother's Day -- It's as American as Mom and Apple Pie!

In fact, today's project is all about celebrating the special pie maker in your life. With the help of Martha Stewart Crafts, I designed this quick and easy gift that is all at once meaningful and deliciously useful. This is a great project for beginners. For the person who puts love into everything they bake, a personalized etched pie plate is the perfect gift and is, well...sweet as pie!

The idea for this project came about when I was looking for a meaningful gift for my step-mom's birthday back in March (She happens to make the best apple pie I've ever eaten). I decided that a pie plate etched with "Nana Makes the Best Apple Pie" would be the perfect gift. I didn't think I had the time or the skills to make one myself, so I jumped on Etsy and found a wonderful gal who was able to bring my vision to life and ship it just in the nick of time.

Enter Martha Stewart Crafts -- the swell folks at Plaid sent me a box brimming with goodies from their Martha Stewart Crafts line at Michael's. Amongst the glorious glass paints, brushes and stencils, was a Martha Stewart Crafts Glass Etching Cream and brush kit.

Every year for Mother's Day, we go berry picking with my mom (who just so happens to make the best berry pie I've ever eaten). So, I knew right away that I simply had to try my hand at making a "Mom Makes the Best Berry Pie" etched pie plate to present to my mom after our berry picking tradition this Mother's Day.

It was so easy! The Martha Stewart Crafts adhesive stencils are easy to use. They peel right on and off and can be used again and again. The etching cream is easy to apply and doesn't run, so professional results can be achieved by beginners like me. Now that I know how easy it is to etch, look out! I have a feeling this is the start of a new craft addiction.

Personalized, etched pie plates make wonderful gifts

for anyone with a penchant for pie baking --

Mom, Dad, Grandma, Grandpa, a special aunt, niece, sister, teacher, friend...

Here's how to make your own:

PERSONALIZED

Etched Pie Plate

Approximate Time: 30 minutes to 1 hour*

Approximate cost: $8-$30

Materials

1 glass pie plate (with as little engraved print as possible)
1 Martha Stewart Crafts Adhesive Stencil Kit 33275 (Classic Serif Alphabet) from Michael's
1 Martha Stewart Crafts 5.96 oz Glass Etching Cream with Brush from Michael's
Rubbing alcohol (to clean the glass surface before etching)

Step 1: Clean the pie plate with soap and water. Dry, then clean with rubbing alcohol to remove any remaining residue. Peel and stick the adhesive stencils in the desired pattern or wording.

Step 2: Use the brush included with the etching cream to dab a heavy layer of etching cream on each stencil. Let sit for 15 minutes. Then, rinse under running water to remove all cream. Remove stencils. Your glass has been etched. If you were able to etch your entire design in a single round of stenciling (meaning that you didn't have any repeating letters), your plate is finished. Rinse with soap and water, then dry. Pie plate is top-rack dishwasher safe.

*The only thing that could make the 93-piece stencil kit better is if it contained multiples of commonly used letters. Because the kit contains only one stencil for each letter, you may have to etch in rounds. If doing a simple monogram and flourishes, this project can take less than 30 minutes. If a letter is needed multiple times, it can take longer. Here are my tips for how to make the process of etching in rounds go smoothly:

Tip #1: Lay out the entire design on the pie plate, using as many of the correct stencils as possible. When you come to a repeat letter, insert a number or a letter upside-down. This way, you'll maintain correct spacing. When applying the etching cream, apply only to the letters that you need. Just be careful not to etch any of the place holders.

Tip #2: After first 15-minute etching period, rinse and dry the plate according to instructions. Swap out the place-holder stencils with the correct letters. Repeat if necessary. My second plate required 5 'E's and therefore took 5 etching periods.

One final tip for managing your budget:

This project requires an initial purchase of the Etching Cream Kit and Adhesive Stencil kit, plus the cost of the pie plate. So, the first plate could cost around $30. Be sure to check out michaels.com for a printable coupon before you shop, or download the free Michaels app on your smartphone to help lower the cost of your supplies.

You'll be able to make dozens of pie plates with the cream and stencils, making any subsequent plates cost only the amount of the pie plate (I picked up mine at Target for $8).

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For more inspiring ideas for hand-crafted gifts,

Follow Plaid on Facebook, Twitter and Pinterest

This project is part of a campaign with Blueprint Social, and was sponsored by Plaid. I've been a longtime fan of Plaid, Martha Stewart, and Michael's stores, so this campaign was a natural fit. I was genuinely delighted with the adhesive stencils and etching cream. Not only were they easy to use, but there was hardly any clean-up involved.

Other Blueprint Social creatives have been cooking up projects with their Martha Stewart Crafts supplies from Plaid.

For more inspiration, check out their projects by clicking on the links below.

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This post has been linked-up with:

Best of the Weekend @ A Little CLAIREification

Free Vintage Clipart: Retro Kitchen & Cooking Graphics

noreply@blogger.com (Jenn "Rook No. 17") — Wed, 01 May 2013 22:45:00 +0000

A few weeks ago I came across a charming little cookbook from the 1950s while browsing through a local thrift shop. I love the style of the cheery green and red illustrations. I can't wait to make some dish towels featuring these merry images and kitchen cliches.

What projects will you cook up?

Right-Click on the individual images to download and save.

Or, you can download a free scrap sheet HERE.

Recipe ~ New York Coffee Cake Dunkers

noreply@blogger.com (Jenn "Rook No. 17") — Wed, 01 May 2013 00:30:00 +0000

Are you a Crumb Picker?

Come on, you know what I mean...

...Are you one of those types who

picks the crumbs off of the crumb cake

when you think no one is looking?

I'm unashamed to admit that

I'm the little bird that has

pecked at many a streusel,

crumb cake and cobbler.

Of course, some do resent

this penchant for picking

especially when it's their piece

of pie that's been pecked.

It was this sweet, crumbly conundrum that inspired me to develop a recipe for a coffee cake cookie that is all about the crumbs. It's part biscotti, part coffee cake, and is loaded with buttery, crumbly goodness. It's a coffee cake that you can dunk in coffee or milk. It's not too hard, not too sweet, and is good right down to the last crumb!

New York Coffee Cake Dunkers

Prep Time: 30 minutes
Chill & Bake Time: 1 hour
Yield: Approx. 4 dozen dunkers

For the crumb topping

2/3 cups granulated sugar
2/3 cups dark brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 1/2 cups cake flour (14 ounces)
2 sticks unsalted butter, melted

For the cookie

6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups sour cream

Confectioner's (powdered) sugar for dusting

Preheat oven to 350°F.

Begin by lining a standard sheet pan (1/2 sheet, 18x13x1) with parchment paper so that it overhangs the edges. Snip the corners (as shown in photo) so that they can be overlapped to conform to the pan. Set aside.

Step 1: Prepare crumb topping by whisking together all of the dry ingredients. Pour in melted butter and stir with a fork until combined. Refrigerate until ready to use.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

Step 3: With an electric mixer (with a flat beater attachment), cream the butter and sugar at medium speed until light an fluffy (approx. 3 minutes). Scrape down the sides of the bowl with a rubber spatula. With mixer running, add the eggs, one at a time until fully combined. Add the sour cream and vanilla and beat on low speed to combine. Add the dry ingredients and beat on low, just till the dough comes together. Dough will be sticky.

Step 4: Transfer dough to the parchment-lined pan. Press evenly into pan with lightly floured hands.

Step 5: Remove crumb topping from the refrigerator. Crumble the chilled topping evenly over the dough. Then, gently press the crumbs into the dough.

Step 6: Bake on middle rack of oven for 30 minutes. Remove from oven and cool on a baking rack for 10 minutes. Gently lift parchment paper and slide "cake" on to a flat, level cutting surface. Cut in half lengthwise. Then cut into 1/2" sections.

Step 7: Arrange slices, 1/4" apart, on 3 ungreased baking sheets. Bake, 2 sheets at a time, on middle racks of the oven. Bake for 8 minutes. Use a butter knife or small offset spatula to gently flip each piece over. Switch position of pans. Bake for 8 more minutes. Repeat with remaining pan. Cool on wire racks until warm enough to touch.

Step 8: Stand pieces up in the pan. Sprinkle liberally with powdered sugar. Store in an airtight container until ready to serve. Serve with a cup of coffee, hot cocoa, or cold milk.

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This recipe has been linked-up with:

The Inspiration Board @ Homework
Project Inspired
Recipe Sharing Monday at Jam Hands
The Live Laugh Linky at Live Laugh Rowe
Sugar Slice Sunday @ Sweet2Eat Baking
Friday Food Frenzy @ Adventures in All Things Food

Gevalia, Take Me Away ~ New Gevalia Single-Serve Coffee Cups #CupOfKaffe

noreply@blogger.com (Jenn "Rook No. 17") — Sat, 27 Apr 2013 02:00:00 +0000

I'd love to be able to say

that it's been quiet around here

these past few weeks

because I've been on holiday ~
exploring the natural beauty

of our rocky shores,

enjoying good food,

great coffee,

and the company of my family ~

sand between our toes

sea air leaving salty

kisses on our skin.

Alas, the reality is

that I've been up to my eyes

with textbooks, term papers and final exams.

I've seen my share of late nights.

My steady companion through the

wee a.m. hours -- my cup of coffee.

The timing couldn't have been better to

give the rich, never bitter taste

of Gevalia single serve coffee a try.
(You can take a tour of my path to purchase in this Google+ Gallery.)

Gevalia...take me away!

Perhaps any old cup of Joe could have

helped me power through the paperwork

and late night study sessions,

but why sacrifice quality

when you don't have to?

With the NEW Gevalia Colombia

single serve cups, the smooth, rich taste

of a truly excellent cup of coffee

took me to my happy place

at the touch of a button...

...It's a place where the sun always shines,

There are no dishes to do,

laundry to fold,

or assignments hanging over my head.

Life moves in gentle cadence with the tides.

And the coffee is always perfect.

For the coffee connoisseur

with a palette attuned to gourmet coffee beans

and bold, complex flavor profiles

Gevalia delivers with these

easy single-serve K-cups.

NEW Gevalia Colombia

single serve coffee

(for use in the Keurig® K-Cup® Brewer)

CAME OUT ON TOP

(and is great on the rocks too!)

To learn more about what's new from Gevalia,
visit their website http://www.gevalia.com

Follow @Gevalia on Twitter
And on Facebook
Save money on your next Gevalia purchase with this COUPON

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I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Kraft Foods #CupOfKaffe #cbias #SocialFabric”. All opinions are genuine and are my own. Thank you for indulging me in the occasional sponsored post. I pride myself on sharing only products that I have personally reviewed, enjoyed and would recommend to a friend.

{Reduced Fat} Fluffy Peanut Butter Chocolate Chip Apple Dip

noreply@blogger.com (Jenn "Rook No. 17") — Thu, 25 Apr 2013 01:56:00 +0000

I'm so happy to announce that I'm finished with my graduate classes until August. I have just a few more days of papers and projects, and then I'll be free to resume crafting, concocting and sharing ideas for making everyday life a little sweeter. Thanks for bearing with me.

Like a true mom, I can't just leave you hungry while you wait patiently for "dinner". So, I made a little something to hold you over: {Reduced Fat}Peanut Butter Chocolate Chip Apple Dip!

You've probably seen a lot of wonderful recipes for apple dip online. The concept is nothing new. What's different about this recipe is that I've taken some steps, in the creation of my original recipe, to reduce the fat. I'm still not going to recommend that you eat it every day (even though you'll probably want to), but if you get the occasional sweet tooth and would like to squeeze in some nutrition -- protein, calcium, fresh fruit -- without sacrificing taste, you should give this easy dip a try.

Fluffy Peanut Butter Chocolate Chip Apple Dip

1 stick butter, softened
4 oz. 1/3 less fat Neufchatel cheese (or light cream cheese), softened
3/4 cups reduced fat, creamy peanut butter
1 1/2 cups confectioners' sugar
3/4 cup mini chocolate chips (or more, to taste)
Sliced tart apples

In the bowl of a mixer, whip (with whisk attachment) cream cheese, butter, peanut butter, and salt until combined. On low speed, add confectioners' sugar, one 1/2 cup at a time.
Once sugar has been incorporated, bring speed up to high and whip until light and fluffy. Note: The ingredients may appear to separate at first if your room is warm, or your butter was too soft. Don't fret. Continue to whip air into the frosting to emulsify the fats and achieve a smooth, fluffy texture (up to five minutes).

Stir in the mini chocolate chips and serve. Refrigerate leftovers in an airtight container. Allow to come back to room temperature and whip with a fork before serving.

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This post has been linked-up with:

Tickled Pink @ 504 Main

The BFF Open House @ The Answer is Chocolate

The Best Gluten Free Cookies ~ Oatmeal Chocolate Chip with Coconut & Apricot

noreply@blogger.com (Jenn "Rook No. 17") — Wed, 17 Apr 2013 03:49:00 +0000

I am so, so excited to be sharing this recipe! These cookies are chewy, toasty, buttery, and have the perfect balance of flavors. What's more, they're packed with protein and whole grains. Best of all -- they're GLUTEN FREE!

The creation of this recipe has been a labor of love. A childhood friend came to me last week and asked me to look after her daughter while she was out of town for a family emergency. My girls were excited about having a sleepover during the school-week. We decided that baking cookies should definitely be on the agenda. "But, Mama," my little one chimed in, "our friend is hot-toast-intolerant" (her way of saying allergic to gluten).

I wasn't going to let a little 'ol ingredient get in our way of having a fun evening, so I set right to work on creating a gluten-free cookie so delicious that it might join the ranks of "best cookie", not just "best gluten-free cookie". They were a huge hit with the family, my co-workers and classmates. I hope you'll love them too!

(click the "print" link a the end of this post for a print-friendly version of the recipe)

Gluten Free Oatmeal Chocolate Chip Cookies with Coconut and Apricots

(makes approx. 28 nice big cookies)

Prep Time: 15 minutes

Inactive Time: 1 hour

Baking Time: 16 minutes

2 large eggs
1/3 cup granulated sugar
2 sticks (1 cup) unsalted butter, softened
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups (8 ounces) almond meal
2 1/4 cups old-fashioned oats
1 1/2 cups (5 ounces) shredded coconut (not flaked)
1 1/3 cups (8 ounces) semi-sweet chocolate chips
1 cup finely diced dried apricots (5-6 oz.)* (you can use raisins, craisins, or dried cherries if you prefer)

Line 2 baking sheets with parchment paper.

Step 1: In the bowl of a standing mixer (or in a large bowl, if using an electric mixer), beat eggs on medium-high for 3 minutes until light yellow and slightly thickened. This will help hold the ingredients together, since there's no gluten there to do the job.

Step 2: Add granulated sugar and beat for 2 minutes more at high speed. Add softened butter and dark brown sugar and beat until smooth. Add baking powder, vanilla, and salt, and beat on low speed to incorporate.

Step 3: Add almond meal, oats, coconut, chocolate chips, and apricots. Beat at medium speed just to combine. Refrigerate dough for 1 hour.

Step 4: Arrange oven racks in the middle slots. Preheat oven to 375 degrees F. With a size 24 scoop (approx. 3 Tablespoons or about the size of a golf ball), scoop chilled dough on to the parchment lined baking sheets, approx. 2" apart (I arranged 12 to a sheet). With the palm of your hand, gently press down on each cookie to create a uniform disk (this will help yield perfectly round cookies).

Step 5: Place pans in oven and bake or 8 minutes. Rotate pans, then bake for an additional 8 minutes. Remove pans and place on cooling racks. Use a flat (not slotted) spatula to gently press down the slightly domed tops of the cookies. Allow to cool for five minutes. Then, transfer cookies, still on parchment from the pan to the cooling racks and continue to cool. Enjoy when room temperature, or keep in an airtight container for up to a week.

Note: If you don't end up sneaking a few bites of dough, as we did (it's delicious), you may have enough dough for 4-6 more cookies. Scoop, flatten, and cook in the same manner, but reduce baking time to two 7-minute increments.

* I recommend using a pair of kitchen shears to cut the dried apricots. I stack two on top of one another and cut into thin strips. Then I bundle the strips and snip into pea-sized bites. You get much more uniform results than when roughly chopping with a knife.

This post has been linked-up with:

Tickled Pink @ 504 Main
Simply Creations @ Simple Home Life
The Inspiration Spotlight at Dear Creatives

Lilies for Mothers Day ~ Victorian Boot Planter DIY (and $25 VISA gift card giveaway)

noreply@blogger.com (Jenn "Rook No. 17") — Thu, 11 Apr 2013 21:01:00 +0000

This post brought to you by iBulb. All opinions are 100% mine.

I love lilies!

They're beautiful,

easy to care for

and smell divine!

They're perfect for every occasion

from classic to modern

casual to formal

anniversaries, birthdays...

...and even when you need to apologize for forgetting one of those occasions.

Did you know that there are hundreds of types of lilies

and that they're considered a symbol of refined beauty?

It's no wonder that they were the inspiration for my

Mothers Day Lily Bouquet!

Don't these Asiatic lilies look elegant

in this Victorian ladies' lace-up boot?

I'm excited to show you how to transform

a modern pair of thrift store boots

into a vintage looking Victorian Boot Planter

for the refined beauty in your life!

Victorian Boot Planter

with fresh Lily arrangement

For the boot planter:

1 lace-up boot, leather or vinyl (I found a pair at Goodwill for $5.25)
A few sheets of newspaper
1 2oz. bottle acrylic paint in off-white (I used Americana Light Buttermilk by DecoArt)
Medium sponge brush
Small paint brush
Paper towel or soft cloth
Brown paint or Distress Ink for antiquing
Pearls or pearl buttons
Heavy duty glue (I used E6000)

For the arrangement

Lilies* (I used three stems in this arrangement)
Viburnum (Snowballs) or another green, leafy filler
A tall slender jar (I used a jelly jar)
A block of floral foam

*You can purchase lilies at grocery stores, garden centers, and flower shops

Step 1: Lace up and tie boot. Fill with a few pieces of crumbled newspaper to give structure while you paint.

Step 2: Use a sponge brush to paint entire boot with acrylic paint. Use a small paint brush to paint the hard-to-reach areas like the laces. Set aside to dry.

Step 3: Fold over one side of boot (as pictured above). Paint interior of the boot (you only need to go a few inches down).

Step 4: Once boot is dry, crumple and bend to make some wrinkles and wear lines.

Step 5: Use a bit of brown paint or stain on a dry brush to add antiquing to areas of the boot that would typically show wear (toe, heel, along edges). Immediately wipe away with a paper towel or soft cloth. If antiquing is too dark, you can go over it with more of the light paint. You can also use a Distress Ink pad (I used a light linen color) to add another dimension of age.

Step 6: Use a dab of glue to attach pearls or pearl buttons to the boot. Set boot aside to dry.

Time for the lily arrangement!

Step 7: Leave the newspaper inside the boot. It will help support and prop up the jar. To get the floral foam to fit perfectly inside the jar, place open mouth of jar on the foam and press down. The jar should cut through the foam and will end up in the jar. You'll want the floral foam to come 1/4" from the top of the jar, so you may need to repeat the process if your piece of foam isn't as tall as the jar to begin with. Pour a small amount of water into jar. Foam will absorb the water. Continue adding water until the foam will absorb no more. Insert jar into boot planter.

Step 8: (optional) Remove the pistils from the center of the lilies by gently pulling off. Remove the lily leaves and trim the stem at an angle to approx. 5".

Step 9: Insert several snowball or leafy green stems all around the jar. Remove leaves that face the inside. Insert lilies. Make adjustments to the greenery as needed to create a balanced look.

And you're done!

How about some more inspiring ideas for how to use lilies and flowering bulbs to brighten up your home and your day? Visit HERE.

GIVEAWAY

IBulb Lilies and IZEA are giving one lucky Rook No. 17 follower a $25 VISA giftcard so they can enjoy lilies in their own home! It's easy to enter! Leave a comment stating what type of craft project you would make with the lilies if you won, then click "I commented" in the Rafflecopter widget below.

Good luck!

a Rafflecopter giveaway

----------------------------

This post has been linked-up with

Tickled Pink @ 504 Main
The Inspiration Spotlight at Dear Creatives

Retro Graphics: FREE Vintage Flashcard Images (Camera, Plume, Bicycle, Ball, Apple, Rotary Telephone, Fern, Bird Cage & Goggles)

noreply@blogger.com (Jenn "Rook No. 17") — Wed, 10 Apr 2013 20:36:00 +0000

This ride has not come to a complete stop.

Do not unbuckle your safety harness.

I've been a

candle-burning-at-both ends

graduate student

mom taxi

Leprechaun

Easter bunny

private tutor

full-time classroom aide

zombie

these past few weeks.

There's light at the end of the tunnel though:

My college classes end in a few short weeks,

and I should be back to more regular posting ~

sugar-shakin', bakin', crafting and creative knoodling very soon!

In the meantime, do something amazing with one of these charming retro graphics that I pulled from my vintage flashcard collection. I can't wait to see what you come up with!

Recipe: Homemade Super Seed Matzoh Sticks

noreply@blogger.com (Jenn "Rook No. 17") — Wed, 03 Apr 2013 20:08:00 +0000

Matzoh!

It's the thin and crispy

unleavened bread

eaten at Passover

(but delicious year-round)

As a child in a mixed-faith home,

I grew up noshing on boards of butter matzoh as an after school snack,

learning to make matzoh brie from my Gentile dad,

and looking forward to the perfect little matzoh meal pancakes

that my grandmother would make when she came to visit.

I've always been curious about making matzoh from scratch,

and this year a conversation with my mom

inspired me to come up with a party-style matzoh:

A chic compliment to wine and cheese at happy hour

Or a dramatic presentation for your table setting.

Here are my Super Seed Matzoh Bread Sticks.

They take less time to make from start to finish

than it takes to run to the store for a box of the premade stuff.

My family loved them.

I hope yours does too.

Super Seed Matzoh Bread Sticks

adapted from the New York Times Olive Oil Matzo recipe

(makes approx. 30)

Active time: 10 minutes

Baking time: 6 minutes

2 cups all purpose flour
1/2 teaspoon kosher salt
1/3 cup olive oil
Olive oil spray
A flaky finishing salt
Mixed seeds (I recommend a combination of sesame, poppy and caraway. Everyone agreed that the black caraway that I used in my matzoh really 'made' it)

Step 1: Heat oven to 500 degrees. Position one rack at the top and another at the lower middle of the oven. Whisk together oil and water. Place flour and salt in a food processor. Turn machine on, then pour in the water/oil mixture. Continue to process until the dough forms a firm ball, rides around on the blade is is not sticky. If dough does not come together, add another tablespoon of water.

Step 2: Cut dough into two equal portions. On a well-floured surface, use a rolling pin to roll out one of the pieces of dough into a paper-thin rectangle. Dough should be almost transparent. You will need to occasionally dust under the dough with flour during the rolling process to prevent sticking.

Step 3: Spray the dough with a very light coat of olive oil to help the seeds adhere. Sprinkle dough with the flaky salt and as many seeds as you'd like. Gently roll the dough with the rolling pin to press the seeds and salt into the dough.

Step 4: With a sharp knife or pizza cutter, trim dough into a rectangle, roughly the size of your baking sheet. Set scraps aside. Using a ruler or straight edge to aid in cutting the dough into 3/4" strips.

Transfer strips to an ungreased baking sheet. Dough can be placed tightly, edge-to-edge. Use the tines of a salad fork to dock each strip of dough at 1" increments.

The photo on the right shows the docking process on plain dough.

Step 5: Repeat with second piece of dough. Place one pan on top rack of oven and the other on the lower middle rack. Bake for 3 minutes. Switch the pans and bake for 3 minutes more. For your first time, you may want to keep a careful eye on the pans during the second baking, since ovens can vary and the thin dough can brown rather quickly.

Step 6: Let pans cool on a wire rack for 5 minutes. Matzoh sticks are ready to serve. I like to cut the remaining scraps of dough into diamond-shaped crackers and bake for 2 minutes on the lower rack and 2 minutes on the upper.

Is it kosher?

Well, I'm not an authority on that.

You can use kosher ingredients

and make sure that you complete the process

in under 18 minutes.

But this recipe is best used when

adherence to kosher guidelines is not imperative.

Happy Easter! Show and Tell ~ Homemade Chocolate Bunnies and Treasure Box Eggs

noreply@blogger.com (Jenn "Rook No. 17") — Sun, 31 Mar 2013 22:39:00 +0000

Happy Easter, friends!

I hope you're enjoying the day and are feeling blessed!

I haven't been online much lately. At this time of year, I get especially kid-centered, so I've been spending extra time reading to my girls, snuggling, having adventures, and devising sweet surprises for them for Easter day. Even though I'm juggling work and school into the mix, I'm grateful to have found the time to create some whimsical treats: Solid Chocolate Bunnies and Polka Dot Chocolate Treasure Eggs...

I posted a tutorial a few years ago.

I'll be adding a few tips and new techniques shortly.

(You can find the DIY post by clicking HERE)

I started by molding the egg halves and bunnies.

I use the Wilton Easter Egg Candy Mold Set and a vintage bunny mold.

Then I filled the eggs with jellybeans and fuzzy chicks. The small eggs got chenille chicks and the big egg (for my girls) contained plush chick finger puppets from Folkmanis.

Then I sealed the boxes with melted chocolate, wrapped them up in cello bags, and embellished with ribbon and vintage millinery flowers.

I made the bunnies to fill the time in between egg castings.

I used trimmed mini cupcake liners for their collars.

Don't they look dapper?

What have you been up to?

Be sure to drop in next week.

I'll be sharing another fabulous craft book review and giveaway and have more fun crafts and recipes to share.

Easter Craft: How to Make a Pompom Sheep

noreply@blogger.com (Jenn "Rook No. 17") — Tue, 26 Mar 2013 23:01:00 +0000

Inspired by my recent review of

Adventures in Pompom Land

I decided to take another crack at making

some simple folk-art style sheep.

Over the holidays I purchased a bundle of

wool with the idea of transforming it into a flock for my table setting.

I was less than pleased with the results

(and ended up using the wool for another project).

Working with homemade pompoms turned out to be so much easier!

So quick and simple!

In no time at all you can have your own precious flock

of woolly little sheep and lambs!

Here's how:

Easy Pompom Sheep

Chunky yarn (I used Homespun by Lion Brand, white)
Piece of cardboard (3x5 for the sheep or 3x1.5 for the lamb)
Packing tape
Scissors
Waxed twine
Floral wire
Black polymer clay
tacky glue

Step 1: Cut a cardboard rectangle to use as a form for making your pompom. Laminate the cardboard with packing tape so that it will slip easily out of the yarn.

Step 2: Wind the yarn around the cardboard form: 120 times for the large card, 75 for the small.

Step 3: Gently remove the wound yarn from the form by slightly bending the cardboard and pulling out.

Step 4: Tie twine as tightly as possible around the yarn bundle. This is where the waxed twine comes in handy. However, I didn't have any waxed twine in white, so I used regular twine. To help keep it from slipping, I tied tightly, then gave the two ends a twist before tying the final knot.

Step 5: Cut the loops. Your pompom will look something like this:

Step 6: Now it's time to give the pompom a haircut. Use sharp scissors to trim the pompom down to a smaller, thicker ball. The result will look something like this:

Step 7: Now it's time for a final haircut. Trim the pompom into an oblong shape, evening out any lumps or tufts. The finished piece will look something like this:

Step 8: Form the black polymer clay into a gumdrop-shaped head, four legs and two ears (optional). Insert a small piece of wire into each piece. The wire will help in inserting the pieces into the pompom and will help add structure and stability. It also helps to make the finished figure poseable. Bake clay pieces at 200 degrees F for 20 minutes on a piece of foil. For the lamb, do not wire the ears (they're too small and the wire will make them extra fragile).

Step 9: Decide where you want to insert the head. Then part the wool where you plan to place it. Put a small dab of tacky glue there. At this point you may want to trim the wire on the head piece if it is too long.

Step 10: Insert head, wire first, then gently press yarn back into place. If adding ears, apply glue directly to wire, then insert.

Step 11: Part wool where you want to insert the legs and add a dab of glue. Trim wire if necessary. Insert legs.

Step 12: Flip sheep back over and make sure that legs stand flush to surface. Adjust if necessary. When glue has dried, the piece is ready.

How to Make Adorable Pompom Easter Chicks from Adventures in Pompom Land (DIY, Review & Giveaway)

noreply@blogger.com (Jenn "Rook No. 17") — Wed, 20 Mar 2013 03:34:00 +0000

I LOVE making cute things!

Do you LOVE making cute things?

If you're a fan of the sweet, the fuzzy,

the soft, the cuddly, the diminutive

and the adorable,

You're going to LOVE

Adventures in Pompom Land

by Myko Diann Bocek

(new this March from Lark Crafts)

Later in the post I'm going to show you how to make this sweet little chick. At the end, you can enter to win your own copy of Adventures in Pompom Land. But first, let me tempt you with some of the other incredible step-by-step projects from Adventures in Pompom Land:

Squeee...k!

Pompom Mouse

Don't ewe love it?

Pompom Lamb

A Pompom Pony and

A Huggable Hedgehog!

There's an Elephant, Snowy Owl, Fox, Bunny and many more!

Where does the cuteness end?

(The last page of the book, page 128)

Spring Chick

(adapted from the Yellow Chick & Bluebird projects in Adventures in Pompom Land)

100% wool yarn (yellow)
5"x3" piece of heavy cardboard, wrapped in packing tape
sharp scissors
waxed twine
small square of orange felt for the beak
2 black glass or plastic eyes (10 or 12 mm)
2 long sewing or floral pins
wire cutters
24" 18 gauge floral wire
yellow or orange embroidery floss
Tacky glue
a small millinery flower

Step 1: Make the pompom for the head by winding the yarn around the cardboard sleeve approx. 115 times. Slide off of the sleeve, tie tightly in the middle with waxed twine, then cut the loops.

Step 2: Using sharp scissors, begin trimming the pompom into a 1.5" ball.

Step 3: Make a pompom for the body by winding the yarn around the cardboard sleeve approx. 150 times. Slide off of the sleeve, tie tightly in the middle with waxed twine, then cut the loops.

Step 4: Using sharp scissors, trim the pompom into an egg shape, roughly 3" from end to end. Leave a tuft of yarn a little longer on the tapered end for the tail feathers.

Step 5: Put a nickel-sized amount of tacky glue where you want the head. Tack head into place with long pins until dry.

Step 6: Part the yarn and put dabs of tacky glue where you want to place the eyes. Insert eyes. Cut a small diamond of orange felt for the beak. Fold, then part the yarn where you want the beak to be. Glue in place.

Step 7: Make legs by cutting wire into (8) 3" pieces. Take four pieces of wire, hold them together and lightly coat the bundle with glue. Working from top to bottom, wind the embroidery floss tightly and uniformly around the wires. Stop approximately 1" from the bottom. Bend each of the four wires out at a 90 degree angle to make individual toes. Three will face forward; one will face backward to provide the support needed for the chick to stand. Continue wrapping each "toe" wire individually with embroidery floss to cover the floral wire. Tuck any loose ends under and affix with glue. Repeat with remaining wires to create the second leg. Use wire cutters to trim legs or toes to achieve the look you like.

Step 8: Put a dab of glue on the top of each leg, then part the yarn and insert in the body of the chick.

Step 9: To finish, glue a small millinery flower on one side of the chick's head.

Lark Crafts is giving Rook No. 17 readers a chance to win a copy of Adventures in Pompom Land. Enter below. Good luck!

a Rafflecopter giveaway

-----------------------------

Disclosure: I received a review copy of Adventures in Pompom Land from Lark Crafts.

All opinions are genuine and are my own.

-----------------------------
This project has been linked-up with:
The Spring Fling Party from Flamingo Toes & Homework
The Say G'Day Saturday Linky Party at Natasha in Oz

The Best Irish Soda Bread Recipe -- Revisited

noreply@blogger.com (Jenn "Rook No. 17") — Sat, 16 Mar 2013 22:44:00 +0000

It's been a few year since I published my original Irish Soda Bread recipe and the long and rambling tale of how it came about. In case you missed it (be relieved), the gist of the tale was that I worked for a short time during my late teens in an Irish Pub that was housed in an old sardine packing company in Cannery Row. The pub had an enormous subterranean kitchen in which they baked the most humble-looking, yet incredible tasting Irish Soda bread. I've been trying to recreate it ever since.

Since that first post, I've made a few revisions to my recipe and am delighted to share this very simple and delicious recipe for Irish Soda bread. Slather with a good Irish butter to experience happily breaded-bliss!

Irish Soda Bread

(Makes one 8" loaf)

Prep time: 5 minutes

Baking time: 50 minutes

2 cups whole wheat flour (I prefer Hodgson Mill brand)

2 cups all-purpose flour

1/4 cup wheat germ

2 teaspoons kosher salt

2 Tablespoons packed dark brown sugar

2 teaspoons baking soda

10 Tablespoons cold, sweet cream butter, cut into small pieces

2 cups lowfat butermilk

Adjust oven rack to middle position and preheat to 400 degrees F.

Butter an 8" round cake pan and set aside.

The first step can be done in a food processor or in a large bowl, using a pastry blender or two forks:

Food Processor: In the bowl of a food processor, add flours, wheat germ, salt, sugar, and baking soda. Pulse to combine (approx. 10 pulses). Push the pieces of cold butter into the flour mixture. Pulse until mixture resembles a fine meal (approx. 12 pulses). Transfer mixture to a large bowl.

By Hand: In a large bowl, whisk together flours, wheat germ, salt, sugar, and baking soda. Push pieces of cold butter into the flour mixture, then work with a pastry blender or two forks until the mixture resembles a fine meal.

Make a well in the center of the meal. Add buttermilk and gently stir until the dough becomes shaggy. Gently bring the dough together to form a ball (dough will be sticky), making sure to incorporate all the dry bits from the bottom of the bowl.

Place ball of dough in the buttered 8" pan and press down to fill the pan to the edges. With a sharp knife, cut an "X" (1/2" deep) across the top of the dough.

Bake for 40 minutes. Bread will be golden brown and will have risen slightly. Gently invert bread on to a plate or board. Then, gently transfer back to the oven, directly on the wire rack, and bake for an additional 10 minutes.

Remove from oven and allow to cool. When cool to the touch, you may slice and serve warm (texture is just a bit crumbly, like a buttery biscuit), or wrap the loaf overnight and serve the next day. It is especially delicious when served toasted with Irish butter and honey.

St. Patrick's Day Craft: Wee Bottle of Leprechaun Gold Necklace DIY

noreply@blogger.com (Jenn "Rook No. 17") — Fri, 15 Mar 2013 21:44:00 +0000

When I was a child, my parents took the family on a trip to California's Gold Country where we spent several days panning for gold (in earnest). One of my brothers found a nice little nugget, but the rest of us ended up with tiny bottles of gold leaf suspended in water from the gift shop -- not that I'm complaining. That little bottle of glittering golden goodness was one of my most treasured possessions as a child. I still have it, and it has inspired the awe and amusement of both of my girls.

So, when I saw a bag of gold leaf at my local Michael's crafts store, I new right away that I'd be putting together some magical little bottles of gold for St. Patrick's Day. My girls are going to be so excited to get their own little bottles of real gold!

The necklaces cost less than $5 to make,

so you don't have to accost any Leprechauns in the process.

It's a Leprechaun-friendly craft!

Wee Bottle of Leprechaun Gold Necklaces

(instructions are for one bottle necklace)

1 tiny bottle with cork and eye hook (here's my SOURCE)

I used the 1ml bottles and purchased a 6-pack for $8 (incl. shipping)

Gold Flake (just a pinch)

(I purchased a .1 oz. bag of ArtMinds Gold Flake from Michael's for around $6 with a coupon. You could probably make 100 bottles from a single bag.)

Distilled Water (for suspending the gold)
An eyedropper
A small paintbrush, skewer, or toothpick
Waterproof glue (I used Gorilla Super Glue)
A silver jump ring
Jewelry pliers
A chain/necklace
Leprechaun Gold labels (free printable HERE)
Mod Podge (I used the outdoor formula)

Step 1: Use a small paintbrush, toothpick or skewer to push a small amount of gold flake into the bottle. I found it easiest to twist the tip of the paintbrush into the gold flakes (as if you were twirling spaghetti on a fork), then pushing it inside the bottle. Do not pack the gold leaf too tightly. Save room for water.

Step 2: Using eye-dropper, fill the bottle with distilled water, then push in cork firmly.

Step 3: Screw eye-hook into the center of the top of the cork.

Step 4: Put a small amount of glue (non water-soluble) around the rim of the bottle (where glass and cork meet).

Step 5: Print and cut out a label (inside the black lines). Brush a thin coat of Mod Podge on the reverse side. Attach to bottle, then cover with a thin coat of Mod Podge on top of the label to seal. Wipe off any excess that exceeds the borders of the label.

Step 6: When glues have dried (approx. 5 minutes), attach the jump ring to the eye hook.

Step 7: Thread your chain through the jump ring and you're done.

Enjoy!

Magic Cookie Bar Pie - The Easiest Pie EVER!

noreply@blogger.com (Jenn "Rook No. 17") — Thu, 14 Mar 2013 19:28:00 +0000

If you love Magic Cookie Bars,

this is the pie for you.

If you only have five minutes to spare,

but want to bake a pie from scratch,

this is the pie for you.

Can't decide -- cookies or pie?

This is the dessert for you.

Hands busy with crafting and need to enlist some child labor?

Your kindergartner can make this recipe.

Let's get started...

Magic Cookie Bar Pie

Makes one 9" pie

Prep time: 5 minutes

Bake time: 35 minutes

1 6 oz., 9" prepared graham cracker crust
1 (14oz.) can Sweetened Condensed Milk
2/3 cup butterscotch morsels
1 cup flaked coconut
3/4 cup finely chopped pecan or walnut pieces
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Pour entire can of condensed milk evenly into the graham cracker crust. Layer the remaining ingredients, in the order listed. Place pie pan on a baking sheet (this will help the pie bake more evenly) and bake for 35 minutes (edges will be bubbly and brown). Cool to room temperature on a wire rack (for several hours), then serve.

Cleanup is a snap too!

No pie plate or bowls to wash!

Now that's sweet!

------------------------

I was inspired to create this recipe because of today being Pi Day (March 14, 3.14) and by the Magic Cookie Bar (Hello Dolly) Cookie recipe at Everyday Insanity.

------------------------

This post has been linked-up with:

Whatever You Want Wednesday @ Free Pretty Things for You

The Blog Link Party @ Somewhat Simple

Creative Juice @ Momnivore's Dilemma

Crafy Soiree at Katie's Nesting Spot and Yesterday on Tuesday

Artsy Corner @ Artsy Fartsy Mama

Tasty Thursdays @ The Mandatory Mooch

Tickled Pink @ 504 Main

Buttery Citrus Shortbread -- Cottontail Cookies

noreply@blogger.com (Jenn "Rook No. 17") — Sat, 09 Mar 2013 03:37:00 +0000

These bite-sized citrus cookies are like a little taste of springtime! The simple butter cookie dough is brightened with the flavors of lemon, lime, and orange zest. A toss in fresh squeezed lemon juice and powdered sugar gives them a perfect sweet-tart balance and nifty little glaze.

This recipe is as prolific as a warren of rollicking rabbits, but don't be fooled. They're as quick to disappear as their namesakes.

Citrus Cottontail Cookies

(makes approx. 200)

2 cups sifted all-purpose flour, plus more for surface

1/2 teaspoon baking powder

1/4 teaspoon salt

Zest* of one lemon

Zest of one small orange

Zest of one lime

4 ounces (1 stick) unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

juice of 1/2 a lemon

1 cup powdered sugar, sifted

2 parchment lined baking sheets
1 strainer or colander
*microplane grater for zesting is recommended

Step 1: Whisk together flour, baking powder, and salt in a large bowl. Set aside.

Step 2: Cream butter, sugar and citrus zests with a mixer on medium speed until pale and fluffy. With mixer running, add egg and vanilla. Reduce speed to low. Add flour mixture gradually, beating until just incorporated.

Step 3: Divide dough in half; flatten each half into a disk, and wrap each in plastic. Refrigerate until firm, at least 1 hour (or overnight).

Step 4: Preheat oven to 325 degrees with rack in the middle. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. On a lightly floured work surface, roll out dough to 1/4-inch thickness. Cut out cookies with a 1” circle cutter, and place them ½” apart on a parchment-lined baking sheet. I arrange my cookies in 6 columns of 10. Place in freezer for 10 minutes. Combine scraps and set aside.

Step 5: While first batch is in the freezer, bring second disk of dough out of the refrigerator and allow to stand at room temperature for 10 minutes.

Step 6: Place first batch of cookies in the oven. Bake for 13 minutes (cookies should not brown, but should spring back when touched). While cookies are baking, roll out and cut the second disk of dough. Arrange on the second baking sheet. Combine the scraps with the ones from the first batch into a single disk. Wrap in plastic and place in freezer with the second pan of cookies.

Step 7: Remove baked cookies from oven and allow to cool for 2 minutes. Gather corners of parchment to transport cookies to a medium bowl. Sprinkle cookies with 2 teaspoons lemon juice. Toss to coat. Transfer cookies immediately to a second medium bowl containing the sifted powdered sugar. Toss to coat. Let set for one minute. Toss again. Transfer to a colander or strainer and gently toss over the powdered sugar bowl to remove excess sugar. Transfer finished cookies to a serving plate or airtight container.

Step 8: Bake second pan of cookies. Remove 3rd disk of dough from the freezer and allow to sit at room temperature for 10 minutes. Toss finished cookies in lemon juice, then powdered sugar (as in step 7). Repeat process with remaining disk of dough.

I packaged my cottontails 2 dozen to a bag and topped them with this label that you can print out for free HERE. For an added touch of whimsy, I attached a small pompom to the label with a glue dot.

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This post has been linked-up with:

The BFF Open House Linky Party @ The Answer is Chocolate

Tickled Pink @ 504 Main
Countdown to Spring party @ Domestically Speaking
The Spring Fling Party from Flamingo Toes & Homework

St. Patrick's Day Craft: Lucky Clover Pendant Necklace

noreply@blogger.com (Jenn "Rook No. 17") — Tue, 05 Mar 2013 14:00:00 +0000

I was always the kid in school who got pinched on St. Patrick's Day because I wasn't wearing any green. Maybe that's why I always like to send my girls off to school on St. Patty's with a little token of love and luck.

I must admit, I felt pretty darn lucky when the sample pack of dried flowers that I ordered for my Pressed Flower Easter Eggs turned out to contain three 4-leaf clovers! I knew right away what I would make...

...Lucky Clover Necklaces!

They were SO easy to make and didn't cost a pot of gold either.

DIY Lucky Clover Pendant Necklace

Time: approx. 5 minutes

Cost: approx. $3.00

1" Circle Bezel Pendant Tray (Here's my SOURCE)
1 1" Clear Glass Cabochon
1 Chain
Luck or Lucky dictionary page (print for free HERE)
Cardstock
Pressed 4-leaf clover (Here's my SOURCE)
Mod Podge Dimensional Magic
Small paintbrush

I purchased a set that included 5 of each (bezel, cabochon and chain) on Etsy for $10 including shipping.

Step 1: Print out a "lucky" dictionary background on cardstock (regular printer paper should work too). Place a glass cabochon over the area you'd like it to cover, then trace with a pencil. Cut inside the pencil line.

Step 2: Do a "dry fit" with the bezel, paper and cabochon to make sure it lines up and looks the way you like.

Step 3: Brush a small amount of Mod Podge Dimensional Magic inside the bezel tray (both the bottom on sides).

Step 4: Set the paper in place. Gently brush with Dimensional Magic, so as not to smear the ink. Cut stem from the clover. Lightly touch the paintbrush to one of the petals of your clover to pick up and set in place on the tacky paper. Gently brush a coat of Dimensional Magic on top of the clover.

Step 5: Brush the flat side of the clear glass cabochon with Dimensional Magic, then set in place on top of the clover. Press firmly to work out any air bubbles. Set aside to dry.

Step 6: Thread chain through the bail. Wear or give as a gift.

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This post has been linked-up with the:

St. Patrick's Day FLASH Craft-Off at Craft Quickies

St. Patrick's Day Food & Fun Party @ Susie QT Pie's Cafe

Vintage Style: 1930s Velvet Shamrock Pin Tutorial

noreply@blogger.com (Jenn "Rook No. 17") — Mon, 04 Mar 2013 14:00:00 +0000

This week my mind is focused on studying for the CSET in order to start student-teaching in the fall. So, to keep the creativity and merriment going here while I revisit ancient Mesopotamia, navigate through mitochondrial DNA, and tango with the Pythagorean Theorem, I've dusted off a simple little St. Patty's Day project from the Rook No. 17 archives.

These very chic and charming little shamrock pins look just like them came out of a fancy millinery shop from the 1930s.

Grab some buttons, glue, wire and velvet tubing and let's go...

Velvet Shamrock Pins

18" Velvet Tubing (a.k.a. piping or cord) per pin

try JoAnns Stores
Or Etsy HERE and HERE
Or Mendels (for light green)

18 " of 22 gage floral wire
pretty buttons
hot glue gun
pin backs
Optional: Fabric rosettes made from scrap fabric or lace

Step 1: Remove the cord from inside the length of tubing.

Step 2: Insert wire into tubing, and seal tubing at both ends with a small dot of hot glue.

Step 3: Use three fingers, as shown in photo below, to bend three loops in the wired tubing.

Step 4: Use a small dab of hot glue to connect the three loops at the base.

Step 5: Using your forefinger and thumb, stretch each loop to widen at the top.

Step 6: Twist "stem" several turns to tighten the grain.

Step 7: Glue a vintage button in the center of shamrock. I layered two buttons.

Step 8: Bend each petal in the center.

Step 9: At this point you can embellish further by mounting the velvet shamrocks on a fabric or vintage lace rosette, or leave them as a simple outline as pictured above. Use a dab of hot glue to affix a pinback to the back of the shamrock and it's ready to wear.

For this rosette, I used a 10" strip of frayed muslin, gather stitched.

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This post has been entered in the:

St. Patrick's Day FLASH Craft-Off at Craft Quickies

Book Review: Wonder by R.J. Palacio A Must-Read for Tweens

noreply@blogger.com (Jenn "Rook No. 17") — Sun, 03 Mar 2013 19:16:00 +0000

When I find a good book, I can't help but shout it from the rooftops.

I'm a bibliophile -- Book Lover -- it's right there in my bio.

And this book...this book is a treasure.

For my graduate course in teaching literacy (for grades 4-8) this term, we're required to read eight books written for young adults. I couldn't be happier that I picked Wonder by R.J. Palacio for my first read.

"Wonder is essentially ... a wonder. It's well-written, engaging, and so much fun to read that the pages almost turn themselves. More than that, Wonder touches the heart in the most life-affirming, unexpected ways, delivering in August Pullman a character whom readers will remember forever. Do yourself a favor and read this book – your life will be better for it." - Nicholas Sparks, #1 New York Times bestselling author

This book is an absolute must-read for every middle school aged child. It's a story about friendship, being true to yourself, "popularity", beauty, and being human. The story is told from multiple perspectives, a simple device that demonstrates to the young reader how there's more to everyone's story than what you see on the surface. Get this book into the hands of your middle-schooler today!

This is NOT a paid or sponsored review. This book was my choice to read, and my pleasure to share.

*Rook No. 17: recipes, crafts & whimsies for spreading joy*

Summer Style: I {HEART} Vintage Clothing A Shabby Apple Giveaway!

Crafty Food: Easy Bento Box Butterflies and Rice

Double Chocolate Brownie Cookies (and they're amazingly gluten-free)

Sing a Song of Sixpence - Painted Bird Pie Plate DIY

Lemony Couscous Salad and Other Recipes for Gourmet Outdoor Cooking {Campfire Cuisine Book Review and Giveaway}

Apple for Teacher -- A Teacher Appreciation Week Snack

Mother's Day Gift DIY: Make an Etched Glass Pie Plate with Martha Stewart Crafts #marthastewartcrafts #mothersday

Free Vintage Clipart: Retro Kitchen & Cooking Graphics

Recipe ~ New York Coffee Cake Dunkers

Gevalia, Take Me Away ~ New Gevalia Single-Serve Coffee Cups #CupOfKaffe

{Reduced Fat} Fluffy Peanut Butter Chocolate Chip Apple Dip

The Best Gluten Free Cookies ~ Oatmeal Chocolate Chip with Coconut & Apricot

Lilies for Mothers Day ~ Victorian Boot Planter DIY (and $25 VISA gift card giveaway)

Retro Graphics: FREE Vintage Flashcard Images (Camera, Plume, Bicycle, Ball, Apple, Rotary Telephone, Fern, Bird Cage & Goggles)

Recipe: Homemade Super Seed Matzoh Sticks

Happy Easter! Show and Tell ~ Homemade Chocolate Bunnies and Treasure Box Eggs

Easter Craft: How to Make a Pompom Sheep

How to Make Adorable Pompom Easter Chicks from Adventures in Pompom Land (DIY, Review & Giveaway)

The Best Irish Soda Bread Recipe -- Revisited

St. Patrick's Day Craft: Wee Bottle of Leprechaun Gold Necklace DIY

Magic Cookie Bar Pie - The Easiest Pie EVER!

Buttery Citrus Shortbread -- Cottontail Cookies

St. Patrick's Day Craft: Lucky Clover Pendant Necklace

Vintage Style: 1930s Velvet Shamrock Pin Tutorial

Book Review: Wonder by R.J. Palacio A Must-Read for Tweens

Rook No. 17: recipes, crafts & whimsies for spreading joy