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Showing posts with label Kari. Show all posts
Showing posts with label Kari. Show all posts

Monday, March 11, 2013

Back to Basics: French Seam

By Kari Lott





This is a great seam if you want to have a nice finish on the inside of your garment.  This is super easy to do and is my favorite way to make the inside very clean and prevent fraying.  Where you would ordinarily pin the right sides of your garment together, when creating a French seam you begin by pinning the wrong sides together.  Once pinned sew a ¼ inch seam, press the seam out and trim the extra fabric.  Be careful when trimming to make sure you do not trim too close to the seam or the fabric will fray and the seam will unravel.  Next, you must turn and re-pin with right sides together.  Sew again with another ¼ inch seam and press the seam.

And there you have it... A beautifully finished seam.

Monday, March 4, 2013

Back to Basics: Pinning

By: Kari Lott

Pinning is an essential skill that everyone must know in order to sew.  You need to find pins that work well for you.  Some people like the small dressmaking pins with the flat metal heads, while some prefer the medium or large quilting pins with the round heads.  Personally, I like the 1 ¾” quilting pins because they are large enough to grab quickly, and they all have bright yellow heads so they’re easy to see on your fabric or on the floor (and if you drop pins as easily as I do, these will be a lifesaver).


Any time you sew two pieces of fabric together, you should first pin them.  This ensures that the fabric doesn't slide or become misaligned when sewing.  If you take the time to pin properly, your sewing time will be reduced and your garment will come out looking clean and well put together.  When you pin, make sure you are pinning perpendicular to where you want your seam.  If the pin is straight, you can sew right over your pins and take them all out later.  If they are not perpendicular or if one is not pinned completely straight, you either need to stop when sewing to take them out, or risk breaking your needle on a crooked pin.  It is easier to take the time at the beginning to pin correctly than to risk frustration and setbacks when you are in the middle of sewing.



Monday, January 14, 2013

Extra Crispy, No Mess Bacon


I love eating bacon, but the mess of cooking it on the stove top stops me from making it as frequently as I would like.  I discovered a few years ago this way of cooking bacon.  You cook it in the oven, which prevents a mess all over the kitchen when you want bacon.  Also, when you cook it this way, the bacon doesn't sit in the fat while it cooks which stops it from getting soggy.  

You will need:
  • a baking sheet
  • aluminum foil
  • a wire cooling rack slightly smaller than your pan

Preheat your oven to 400.  The first thing you'll do is cover a baking sheet in aluminum foil.  If you don't want to wash the baking sheet after, I suggest doubling up on foil.  Once the foil is completely covering the pan, place the wire rack on the pan resting snugly so it won't slide.  If you need to, adjust the foil on the side of the pan to keep the rack in place.

Place bacon strips on the rack bake in the oven for 15-20 minutes.  I like my bacon really crispy, so I usually cook mine for 20 or more minutes.  While the bacon cooks, the grease will drip down onto the foil.  If you want to save it, you can easily funnel the grease into a container with the foil.  If you usually throw the grease away, you can leave the pan out to cool, then once the grease has hardened enough, you can just roll the foil up and trash it.

And there you have it! Tasty, crispy, mess-free bacon.  Just throw them on a plate (no paper-towel required) and enjoy!

Monday, December 17, 2012

Last Minute Holiday Projects


DIY Tutu (Adult Size)
By: Courtney Patach

I had the pleasure of running my first 5k this past weekend; The Color Run, OMG it was a blast! The website boasted it was the happiest 5k on the planet and I think it lived up to its bold statement. However, this race was the prequel; the race I signed up for is in January. We have a team named Sweating for the Dress. After seeing numerous tutus at this race and a pink sign that read “I LOVE TUTU’s”. I have decided I MUST have one for the next race coming up!

Supplies: 

  • 45-50 yards tulle*
  • Elastic (enough to fit snugly around your waist)
  • Needle / Thread (to stitch elastic together)
  • Scissors
Instructions:


Wrap elastic around your waist, measure, and cut. The elastic should fit snugly; you want it to stay put when running, dancing, and straight out shaking your booty! Also measure and cut all of your tulle strips. I used a 27” piece of tulle for each tie to achieve a 6.5 inch tutu.


Take one single 27” piece of tool and fold it in half, like a hamburger bun. Then fold it in half again, only this time, like a hot dog bun. Then fold in half again and create a loop with your fingers and the elastic belt. I found if you stretch the elastic band over a chair back it will hold it in place for you to attach all the ties.


Finish attaching pieces to belt and voila; you have poofy, girly, twirly, tutu! Look out Color Run 2013, team Sweating for the Dress is coming through :D

*Please note, I used 6" pre-cut rolls of tulle (not whole bolts); I used 2 rolls in all.

Hot Chocolate Balls
By: Courtney Patach
Ingredients:
  • 12 ounces semisweet chocolate chips* (about 2 cups) * I prefer a creamier hot chocolate and will substitute with ½ milk chocolate chips
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
Makes about 9-10 hot chocolate balls.

Directions:
In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you'll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven't melted completely.

In a medium bowl, combine all of the ingredients. Microwave for one minute intervals, stirring often, until the mixture is combined and very smooth and silky. When you first start stirring, after the first minute or so, you'll wonder if this mixture will ever come together. It will look grainy and messy but after it heats thoroughly and is whisked to combine, it will magically become beautifully smooth. Be careful not to overheat as the chocolate can seize. The trick is to stir often since the mixture will blend together even when it looks like the chocolate chips haven't melted completely.

To make the hot chocolate: pour 1 1/4 to 1 1/2 cups (depending on how rich you like your cocoa) milk into a microwave-safe mug. Carefully drop one unwrapped truffle hot chocolate ball in the milk. Microwave for about 2 minutes. Stir well until the chocolate is combined with the milk. Serve warm and don’t forget the tiny marshmallows!

Blackberry Cobbler (Pioneer Woman HGTV)
By: Courtney Patach

Ingredients:
  • 1 ¼ cups Sugar
  • 1 cup Self-Rising Flour
  • 1 cup Milk
  • ½ stick of butter (melted) and
  • Butter to grease pan
  • 1 ½ cups Blackberries (washed/dried)
Watching t.v. on a Saturday afternoon, while folding laundry, when this recipe was featured on Food Network’s Pioneer Woman. It claimed to be so easy that it would become a staple in your dessert menu. This is by far the easiest cobbler recipe ever! I love simple recipes; tasty treats made with real ingredients, really fast!

Directions:

1.Start by greasing your pan with the extra butter. If you think you’re using too much butter, you’re not!

2. Next, mix 1 cup sugar, with 1 cup self-rising flour, 1 cup milk, and ½ stick of melted butter. Your batter will be thin; don’t freak out, it’s supposed to be this way.
3. Pour your batter into a 9x13 greased baking dish. Add the blackberries by dropping them on top of the batter and try to distribute evenly. The blackberries will settle, and the batter will bake up around them. Bake @ 350 for 1 hour.
4. Let cool to warm and enjoy with a scoop of vanilla ice cream or your favorite whipped topping!
Holiday Ornaments
Recently, Kandis and I spent a weekend at the House of Awesome working on creating our own ornaments for our trees. She has three trees at her house, one of them dubbed the 'Geek Tree', and so she spent time painting ornaments. My own tree was full of cheap store-bought ornaments, so I thought I'd join her in the ornament making banaza.


Glittery Dinosaurs


It really wouldn't be my tree if it wasn't covered in dinosaurs. That sparkle. To make this happen, I purchased some small dinosaur toys from Hobby Lobby and the dollar store, a box of different colors of glitter, some Elmer's glue, screw-in eye hooks, and a Mod Podge spray sealant.
This craft is glitter intensive. Glitter at your own risk. You know what happens when you use glitter.
The first step was to lay out the dinosaurs and figure out where to place the hooks.
Then, using a pair of pliers, I screwed in the eye hooks into each dinosaur. Pay attention to where the bulk of the weight is, so the toys will hang nicely and not upside down.

Once I had all of the eyelets in place, I organized my dinosaurs by the glitter colors I was going to use. I didn't want all of the triceratops to be the same color, so I organized them first.


Next, using a cheap, throw-away paint brush, I painted them all with Elmer's glue, and then sprinkled glitter over them until they were fully covered.
 Once covered, I hung them all on strings to dry, making sure they weren't touching each other. I put a sheet of freezer paper under them to catch any glitter or glue drips while they dried.

Once they were all dry, I took them outside and sprayed them with a Mod Podge sealant - to make sure the glitter didn't drop off whenever they were bumped. Once dry, I simply hung them on my tree - a fantastic, glittery, dinosaur tree.



Sculpey Ornaments



Sculpey clay is just amazing. You can make anything you want, bake it, and paint it. You don't need to be an artist or have any prior experience - just grab it, mold it, and have fun. The Sculpey we used was a bit older so it took a lot of work to get it soft enough to mold just right, but we were able to make some amazing ornaments.







Once molded, we simply baked them according to the directions. When ready they seem to get rubbery, but harden considerably when cooled. We made sure to insert holes to hang hooks before we baked them, too.

Once they're cooled and hardened, paint them!


Exterminate.




Then hang them on the tree and enjoy. Make anything! I think I need to create a Golden Snitch ornament next year.


Weeping Angel Tree Topper


As a huge Doctor Who fan, I felt like my tree was lacking an angel. A certain kind of creepy, stone angel who moved when you weren't looking. The tutorial for making a Weeping Angel has been popping up all over Pinterest, so Kari and I made our own.

There's no need to reproduce the tutorial which is already well written - so here's a link to the original.

We used a generic Barbie-type doll for ours - but at times we wished we'd forked over a few dollars to get an actual Barbie! The dolls we used were so cheap that at times their arms and legs would simply fall out of socket! Our wings are made out of foam rather than clay, and our hair made of hot glue. Additionally, we found a 'stone textured' spray paint - and although it isn't the stone grey we would have liked, the end result was still.... creepy.




Shinky Dinks


Nikki and Priscilla decided to decorate their office tree - with Shrinky Dinks! Shrinky Dinks are wonderful because you can draw anything you like on them, cut them out, pop them in the oven watch them shrink down. They have a tiny tree, so Shrinky Dinks were absolutely prefect!





Monday, November 26, 2012

Ginger Sour Cream Bundt Cake

By Kari Baker-Lott


This is a delicious cake that is quick to prepare. I love it because it is as simple as making a plain bundt cake, but the sour cream creates a density and moistness that most bundt cakes lack. It took me about twenty minutes to prep the pan and make the batter and the baking took about an hour.


Ingredients:
  • Softened butter for buttering pan (I softened 2 tablespoons but I could have just used 1)
  • ½ cup raw sugar
  • 2 ¼ cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup softened butter (2 sticks)
  • 2 cups sugar
  • 4 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ½ cup crystallized or candied ginger (chopped)
 
I pulled all my ingredients out first to make sure I had everything. (There is nothing worse than starting to cook something and realizing you need one more egg than you have.) I prepared the pan after I made sure I had all the ingredients.
 
 
To prepare the pan, first you need to rub the small amount of softened butter in the pan with a paper towel. Then you sprinkle the raw sugar into the bundt pan and turn the pan to cover all areas (if you don’t spread the butter over the entire pan the sugar won’t stay properly). I didn’t measure exactly ½ cup of sugar. For this I eyeballed it because you just need enough to coat the pan.

 
 

Next, mix the flour, ginger, baking powder and salt together in a mixing bowl. In a separate bowl, beat the butter with an electric mixer. Add the sugar to the butter and beat. Add eggs one at a time, mixing well between each addition. Separate the egg yolk from egg number 5 and add that to the mixture with the vanilla.

 
Add the flour mixture in 3 additions alternately with sour cream in 2 additions. Mix well after each addition to create a smooth, thick batter. Chop the ginger and mix into the batter.
 

Spread the batter into the pan carefully as to not dislodge the sugar coating. The cake will rise as it bakes, so don’t be concerned if the batter only comes halfway up the pan. Bake 55 minutes to 1 hour until top is golden brown and a knife comes out with few, small crumbs.



Let cool in pan on cooling rack for 15 minutes. Tap the pan on the counter to loosen cake, and then place cooling rack face down on top of the cake. Flip cake on cooling rack and let cool completely.