should be the name of this peanut butter cookie, because that is what they are. I like these even better than browned butter chocolate chip cookies. Now, that is saying something.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping teaspoon cinnamon (I put 1/2 tablespoon, but that’s the cinnamon-lover in me.)
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature; smooth or chunky
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
Extra white sugar to roll the cookies in
optional:
1/2 cup chocolate or peanut butter chips (or both, together!)
Preheat oven to 350 degrees. In a smallish bowl, combine the flour, the baking soda, the baking powder, salt and cinnamon. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. (Actually, they never got all that fluffy for me, but it was nearly 90 degrees when I was making the recipe…) Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the flour mixture until it is combined. Stir in the peanut butter chips and chocolate chips, if using. Put the extra sugar in the bowl that you used for dry ingredients (now that it is empty). Drop the dough by rounded tablespoons into the sugar and roll the dough around. Then put the sugared dough onto ungreased cookie sheets, several inches apart. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
should be the name of this peanut butter cookie, because that is what they are. I like these even better than browned butter chocolate chip cookies. Now, that is saying something.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping teaspoon cinnamon (I put 1/2 tablespoon, but that’s the cinnamon-lover in me.)
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature; smooth or chunky
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
Extra white sugar to roll the cookies in
optional:
1/2 cup chocolate or peanut butter chips (or both, together!)
Preheat oven to 350 degrees. In a smallish bowl, combine the flour, the baking soda, the baking powder, salt and cinnamon. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. (Actually, they never got all that fluffy for me, but it was nearly 90 degrees when I was making the recipe…) Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the flour mixture until it is combined. Stir in the peanut butter chips and chocolate chips, if using. Put the extra sugar in the bowl that you used for dry ingredients (now that it is empty). Drop the dough by rounded tablespoons into the sugar and roll the dough around. Then put the sugared dough onto ungreased cookie sheets, several inches apart. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
should be the name of this peanut butter cookie, because that is what they are. I like these even better than browned butter chocolate chip cookies. Now, that is saying something.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping teaspoon cinnamon (I put 1/2 tablespoon, but that’s the cinnamon-lover in me.)
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature; smooth or chunky
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
Extra white sugar to roll the cookies in
optional:
1/2 cup chocolate or peanut butter chips (or both, together!)
Preheat oven to 350 degrees. In a smallish bowl, combine the flour, the baking soda, the baking powder, salt and cinnamon. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. (Actually, they never got all that fluffy for me, but it was nearly 90 degrees when I was making the recipe…) Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the flour mixture until it is combined. Stir in the peanut butter chips and chocolate chips, if using. Put the extra sugar in the bowl that you used for dry ingredients (now that it is empty). Drop the dough by rounded tablespoons into the sugar and roll the dough around. Then put the sugared dough onto ungreased cookie sheets, several inches apart. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
First off, let me apologize for leaving the accent mark off the end of the word “applique”. I don’t know how to put it on there but I do know that applique has an accent mark, so in this instance, I’m ignorant of how to put one on there and not about the actual existence of the mark. What I don’t know would fill many books, but this is not one of the things that would be in those books. Okay? Thanks y’all!
Now, let’s get to the tutorial.
What you need:
– stencil (mine can be found here. Enlarge the image so that the large flowers are about 6 inches across. This will ensure that you have enough space to cut within the larger petals to reveal the accent fabric.) I used a copier to enlarge the image and then cut the shapes with an exacto knife.
– t-shirt – should be mostly cotton jersey. I’ve been using used t-shirts. This has an advantage in that I know how the fabric wears (doing this project on a t-shirt that would turn around and pill on you would be a shame) and also, I know that the t-shirt will already have done all the shrinking it is going to do.
– accent fabric – cotton jersey here, as well, (used t-shirt, again) and in a shade that complements or contrasts with the other fabric. In all my projects thus far, I’ve used a complementary color for the accent fabric and matched the thread to the accent fabric.
– thread – embroidery floss, the regular cotton kind. You’ll probably need about 4 skeins, give or take. This will cost you a whopping $1.50 or something like that.
– a large eyed embroidery needle – I actually keep three of these threaded at one time. It saves time, and I think that Frank would approve of me threading three at once. The eye need not be huge, just big enough for 2 strands of thread to get through there.
– straight pins
– sharp small scissors
Now, I should tell you that this is my own simplified version of reverse applique that I learned from Natalie Chanin’s book, Alabama Studio Style: More Projects, Recipes, & Stories Celebrating Sustainable Fashion & Living
and it is a much more basic version than the beautiful creations with beads and fabric paint and much more that she shares there. So, for that reason and many more, you should check out her book, if you can. I can only share this version because it is less jingle-jangle making me more likely to wear it. Sequins and beads are everyday for some, for me they are jingle-jangle material, and highly unlikely to be worn, although I love the way those things look on other people. So, y’all, don’t be plain like me. Dare to jingle-jangle. Who knows, maybe I’ll put beads on my next shirt.
Here we go:
1. Transfer your stencil design to the right side of your top fabric layer. I do this with a ball point pen though a fabric marker would be good, probably.
2. Attach backing fabric to top fabric. Put the cut backing fabric, right side up, behind the area of the top layer of fabric to be appliqued, making sure that the grain lines are running in the same direction. Pin the two fabrics together. Here is where I employ my sewing mantra, “Pin it, and then pin it some more.”
3. Stitch around stenciled shapes. You will be using 2 strands of embroidery floss which will end up being 4 after you’ve threaded your needle and knotted off. Don’t forget to smooth the thread between your fingers a few times after you’ve threaded the needle but not before tying a double knot. Now, stitch around your shape using a backstitch. A tutorial for backstitch is here:
.
It’s a really easy stitch and looks impressive outlining the shapes. Continue knotting off after each shape is stitched around. Always tie off with a double knot. Trim the remaining thread tail to about 1/2 inch after you knot off.
4. Insert the scissors into a shape that you want to cut being careful to only puncture the top fabric. Trim so that you’re cutting no closer than 1/8″ to your stitches.
5. After you’ve finished (and you might decide not to cut into the smallest shapes) you may want to turn the t-shirt inside out and trim away any extra fabric, again, leaving 1/8″ of fabric, at least, on the reverse side.
Back:
Front:
Now, you’re done! This is a great, inexpensive, fun project. I especially like that the supplies are few and that the finished project is so wearable.
First off, let me apologize for leaving the accent mark off the end of the word “applique”. I don’t know how to put it on there but I do know that applique has an accent mark, so in this instance, I’m ignorant of how to put one on there and not about the actual existence of the mark. What I don’t know would fill many books, but this is not one of the things that would be in those books. Okay? Thanks y’all!
Now, let’s get to the tutorial.
What you need:
– stencil (mine can be found here. Enlarge the image so that the large flowers are about 6 inches across. This will ensure that you have enough space to cut within the larger petals to reveal the accent fabric.) I used a copier to enlarge the image and then cut the shapes with an exacto knife.
– t-shirt – should be mostly cotton jersey. I’ve been using used t-shirts. This has an advantage in that I know how the fabric wears (doing this project on a t-shirt that would turn around and pill on you would be a shame) and also, I know that the t-shirt will already have done all the shrinking it is going to do.
– accent fabric – cotton jersey here, as well, (used t-shirt, again) and in a shade that complements or contrasts with the other fabric. In all my projects thus far, I’ve used a complementary color for the accent fabric and matched the thread to the accent fabric.
– thread – embroidery floss, the regular cotton kind. You’ll probably need about 4 skeins, give or take. This will cost you a whopping $1.50 or something like that.
– a large eyed embroidery needle – I actually keep three of these threaded at one time. It saves time, and I think that Frank would approve of me threading three at once. The eye need not be huge, just big enough for 2 strands of thread to get through there.
– straight pins
– sharp small scissors
Now, I should tell you that this is my own simplified version of reverse applique that I learned from Natalie Chanin’s book, Alabama Studio Style: More Projects, Recipes, & Stories Celebrating Sustainable Fashion & Living
and it is a much more basic version than the beautiful creations with beads and fabric paint and much more that she shares there. So, for that reason and many more, you should check out her book, if you can. I can only share this version because it is less jingle-jangle making me more likely to wear it. Sequins and beads are everyday for some, for me they are jingle-jangle material, and highly unlikely to be worn, although I love the way those things look on other people. So, y’all, don’t be plain like me. Dare to jingle-jangle. Who knows, maybe I’ll put beads on my next shirt.
Here we go:
1. Transfer your stencil design to the right side of your top fabric layer. I do this with a ball point pen though a fabric marker would be good, probably.
2. Attach backing fabric to top fabric. Put the cut backing fabric, right side up, behind the area of the top layer of fabric to be appliqued, making sure that the grain lines are running in the same direction. Pin the two fabrics together. Here is where I employ my sewing mantra, “Pin it, and then pin it some more.”
3. Stitch around stenciled shapes. You will be using 2 strands of embroidery floss which will end up being 4 after you’ve threaded your needle and knotted off. Don’t forget to smooth the thread between your fingers a few times after you’ve threaded the needle but not before tying a double knot. Now, stitch around your shape using a backstitch. A tutorial for backstitch is here:
.
It’s a really easy stitch and looks impressive outlining the shapes. Continue knotting off after each shape is stitched around. Always tie off with a double knot. Trim the remaining thread tail to about 1/2 inch after you knot off.
4. Insert the scissors into a shape that you want to cut being careful to only puncture the top fabric. Trim so that you’re cutting no closer than 1/8″ to your stitches.
5. After you’ve finished (and you might decide not to cut into the smallest shapes) you may want to turn the t-shirt inside out and trim away any extra fabric, again, leaving 1/8″ of fabric, at least, on the reverse side.
Back:
Front:
Now, you’re done! This is a great, inexpensive, fun project. I especially like that the supplies are few and that the finished project is so wearable.
First off, let me apologize for leaving the accent mark off the end of the word “applique”. I don’t know how to put it on there but I do know that applique has an accent mark, so in this instance, I’m ignorant of how to put one on there and not about the actual existence of the mark. What I don’t know would fill many books, but this is not one of the things that would be in those books. Okay? Thanks y’all!
Now, let’s get to the tutorial.
What you need:
– stencil (mine can be found here. Enlarge the image so that the large flowers are about 6 inches across. This will ensure that you have enough space to cut within the larger petals to reveal the accent fabric.) I used a copier to enlarge the image and then cut the shapes with an exacto knife.
– t-shirt – should be mostly cotton jersey. I’ve been using used t-shirts. This has an advantage in that I know how the fabric wears (doing this project on a t-shirt that would turn around and pill on you would be a shame) and also, I know that the t-shirt will already have done all the shrinking it is going to do.
– accent fabric – cotton jersey here, as well, (used t-shirt, again) and in a shade that complements or contrasts with the other fabric. In all my projects thus far, I’ve used a complementary color for the accent fabric and matched the thread to the accent fabric.
– thread – embroidery floss, the regular cotton kind. You’ll probably need about 4 skeins, give or take. This will cost you a whopping $1.50 or something like that.
– a large eyed embroidery needle – I actually keep three of these threaded at one time. It saves time, and I think that Frank would approve of me threading three at once. The eye need not be huge, just big enough for 2 strands of thread to get through there.
– straight pins
– sharp small scissors
Now, I should tell you that this is my own simplified version of reverse applique that I learned from Natalie Chanin’s book, Alabama Studio Style: More Projects, Recipes, & Stories Celebrating Sustainable Fashion & Living
and it is a much more basic version than the beautiful creations with beads and fabric paint and much more that she shares there. So, for that reason and many more, you should check out her book, if you can. I can only share this version because it is less jingle-jangle making me more likely to wear it. Sequins and beads are everyday for some, for me they are jingle-jangle material, and highly unlikely to be worn, although I love the way those things look on other people. So, y’all, don’t be plain like me. Dare to jingle-jangle. Who knows, maybe I’ll put beads on my next shirt.
Here we go:
1. Transfer your stencil design to the right side of your top fabric layer. I do this with a ball point pen though a fabric marker would be good, probably.
2. Attach backing fabric to top fabric. Put the cut backing fabric, right side up, behind the area of the top layer of fabric to be appliqued, making sure that the grain lines are running in the same direction. Pin the two fabrics together. Here is where I employ my sewing mantra, “Pin it, and then pin it some more.”
3. Stitch around stenciled shapes. You will be using 2 strands of embroidery floss which will end up being 4 after you’ve threaded your needle and knotted off. Don’t forget to smooth the thread between your fingers a few times after you’ve threaded the needle but not before tying a double knot. Now, stitch around your shape using a backstitch. A tutorial for backstitch is here:
.
It’s a really easy stitch and looks impressive outlining the shapes. Continue knotting off after each shape is stitched around. Always tie off with a double knot. Trim the remaining thread tail to about 1/2 inch after you knot off.
4. Insert the scissors into a shape that you want to cut being careful to only puncture the top fabric. Trim so that you’re cutting no closer than 1/8″ to your stitches.
5. After you’ve finished (and you might decide not to cut into the smallest shapes) you may want to turn the t-shirt inside out and trim away any extra fabric, again, leaving 1/8″ of fabric, at least, on the reverse side.
Back:
Front:
Now, you’re done! This is a great, inexpensive, fun project. I especially like that the supplies are few and that the finished project is so wearable.
I apologize, y’all, for this recipe rerun. I had intended to get the tutorial for reverse appliqued t-shirts up today but after gardening and errands and ironing and a return trip to Target and cooking and conducting an impromptu burial service for an unfortunate baby rabbit I found myself unequal to doing the tutorial properly. That, and my computer is as slow as all get out right now.
Thus, the rerun.
Though, it might be helpful for some of you who haven’t seen it before. And, I know that it is difficult to locate recipes on my site if you don’t already know that they are there. So, there you go.
I hope that your Saturday was great!
Crustless Savory Quiche
3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham or cooked bacon
2 T. minced green or yellow onion
1/2 cup sliced fresh mushrooms (optional but they are great)
1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.
Some notes:
I usually double this recipe and freeze one of the quiches. It freezes and reheats really well. Just bake the quiche and wrap it tightly before freezing. Most kids love this. To get it to squeak by my sensors I usually use chopped yellow onion instead of the green. We actually like the way that the sweet yellow onion tastes, even though it isn’t as pretty. Also, when you are putting the toppings on the quiche, it is best to put the most around the edges and use less in the center. I find that the toppings always migrate toward the center, anyway, so don’t worry about it not having enough there.
I apologize, y’all, for this recipe rerun. I had intended to get the tutorial for reverse appliqued t-shirts up today but after gardening and errands and ironing and a return trip to Target and cooking and conducting an impromptu burial service for an unfortunate baby rabbit I found myself unequal to doing the tutorial properly. That, and my computer is as slow as all get out right now.
Thus, the rerun.
Though, it might be helpful for some of you who haven’t seen it before. And, I know that it is difficult to locate recipes on my site if you don’t already know that they are there. So, there you go.
I hope that your Saturday was great!
Crustless Savory Quiche
3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham or cooked bacon
2 T. minced green or yellow onion
1/2 cup sliced fresh mushrooms (optional but they are great)
1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.
Some notes:
I usually double this recipe and freeze one of the quiches. It freezes and reheats really well. Just bake the quiche and wrap it tightly before freezing. Most kids love this. To get it to squeak by my sensors I usually use chopped yellow onion instead of the green. We actually like the way that the sweet yellow onion tastes, even though it isn’t as pretty. Also, when you are putting the toppings on the quiche, it is best to put the most around the edges and use less in the center. I find that the toppings always migrate toward the center, anyway, so don’t worry about it not having enough there.
I apologize, y’all, for this recipe rerun. I had intended to get the tutorial for reverse appliqued t-shirts up today but after gardening and errands and ironing and a return trip to Target and cooking and conducting an impromptu burial service for an unfortunate baby rabbit I found myself unequal to doing the tutorial properly. That, and my computer is as slow as all get out right now.
Thus, the rerun.
Though, it might be helpful for some of you who haven’t seen it before. And, I know that it is difficult to locate recipes on my site if you don’t already know that they are there. So, there you go.
I hope that your Saturday was great!
Crustless Savory Quiche
3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham or cooked bacon
2 T. minced green or yellow onion
1/2 cup sliced fresh mushrooms (optional but they are great)
1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.
Some notes:
I usually double this recipe and freeze one of the quiches. It freezes and reheats really well. Just bake the quiche and wrap it tightly before freezing. Most kids love this. To get it to squeak by my sensors I usually use chopped yellow onion instead of the green. We actually like the way that the sweet yellow onion tastes, even though it isn’t as pretty. Also, when you are putting the toppings on the quiche, it is best to put the most around the edges and use less in the center. I find that the toppings always migrate toward the center, anyway, so don’t worry about it not having enough there.
I feel a bit scattered today — I’m going to blame the day of the week and the beautiful sun shining right now.
I can’t believe that April is here, finally. I’m glad though, you know, here in St. Louis it doesn’t guarantee that winter is behind us for good. But, maybe……fingers crossed.
All I can think about is food right now. Mainly, I want some yummy cheese. I don’t think that this blog post, about making the perfect cheese plate is doing me any good, either.
Oh well, it’s good information, anyway.
I’m off to locate some cheddar. Y’all have a good day!
