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March 18, 2018
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1 box sugar free devil's food cake mix, minus 1 cup
1/2 cup melted butter
24 oz frozen raspberries, partially thawed
1 cup granulated Splenda
1/2 cup flour
1 cup cake mix
1/4 cup Splenda
1/4 cup softened butter
1 tsp ground cinnamon
1/2 cup sugar free chocolate chips (optional)
Preheat oven to 350°F.
Grease a 13x9" pan.
Reserve 1 cup of cake mix for the crumble topping.
Combine remaining cake mix, melted butter, and egg to make a stiff dough. Pat dough into an even layer on the bottom of the prepared pan; set aside.
Combine partially thawed raspberries (you want them to be wet), Splenda, and flour. Spread evenly over the crust.
Combine reserved 1 cup of cake mix, 1/4 cup Splenda, softened butter, and cinnamon into a thick paste. Crumble evenly over the raspberry filling.
Bake for 50-60 minutes, until a tooth pick inserted in the center has no cake at the tip. Remove from the oven and immediately sprinkle with chocolate chips, if you are using them. (You could also add them about 5-10 minutes before baking is complete.)
Cool completely before cutting.
Makes 24 bars.
There are 28 grams of sugar in 24 ounces of raspberries so these bars can't legally be labeled sugar free (since they have more than 1 g of sugar).
I finally took photos of the two shawls I blocked. They aren't great photos, outside modeled shots are for when it's not all snow and ice outside, but at least I can document them now.
Pattern: Taiga shawl by Johanna Lindahl (Mijo Crochet)
I was given two skeins of Simply Soft Paints in the Charisma colorway last Christmas. There wasn't quite enough for this shawl so I used Simply Soft in "Bone" for the very start, all the dc-ch1 rows, and the edging.
Pattern: Wendy Summer Shawl by Girlie D. de los Reyes
I wasn't able to make this one full size because I was using one ball of yarn I picked up on clearance for $1.32. The pattern suggests you can stop after any row 8 and do the border but this is not true. You must have a multiple of 6 + 2 dc clusters in your last row 8 before you start the border.
Blocking did a lot in terms of making this more a shawlette rather than a small kerchief thing, but I'm not sure how likely I am to use it. I'm a large woman and this is a very deep triangle, so my usual point down in front wearing for small triangles and crescents doesn't really work. This might end up gifted or donated.
This entry was originally posted at https://tephra.dreamwidth.org/487896.htm
I did finish up some human scale knitting, and blocked some human scale crochet, but I don't have photos yet. So instead you get to see more of Fiona.
Hujoo doesn't use s-hooks in these dolls, so until I get around to restringing her I can't just take off her head to dress her like I do with my other dolls. Because of that, and the fact that I am not a fan of bulky fasteners like snaps and velcro (which is not great with knitting anyway), I had to come up with a neckline that would allow me to dress her feet first. However, I didn't want the neckline to be super large and open either. I think I succeeded with this design, which has "tabs" on the front and back that overlap in the shoulder in the sleeve cap area. At this scale the overlap is kind of like having a shoulder pad in there, but I think it looks okay.
I'm going to knit another to streamline the process; picking up for a tiny sleeve in the round while overlapping bits was fiddly to say the least. After that, maybe I will write this one up as a pattern for sale. We shall see.
While I have been knitting and crocheting right along all year, I haven't really been doing much, or finishing much, for my dolls. I fixed that this past weekend.
First, the craft project that kicked things off.
And that's it until I either update with the finished human scale things from this year or I finish more doll things.
This entry was originally posted at https://tephra.dreamwidth.org/487304.htm
However, if you are like me you don't keep self-rising flour on hand, so it's really four ingredients. Also, I made disks rather than tori with them, to better fit a bison burger.
2 cups plain Greek yogurt
2 cups all-purpose flour (or use self rising and skip the baking powder and salt)
1 Tbsp baking powder
1 tsp salt
Additional flour for kneading / adjusting texture.
Optional: Egg-wash and topping sprinkles. I used a salad sprinkle similar to Johnny's Salad Elegance.
Preheat oven to 350°F (325°F if using a convection oven).
If you aren't using self-rising flour, mix the baking powder and salt into your all-purpose flour.
Mix the yogurt into the flour. After a point it will not mix well, so turn it out onto a floured surface and knead it for a few minutes until everything is well mixed; dust in additional flour if it gets too sticky.
Divide the dough into 6-8 pieces and shape as desired.
Place on non-stick baking sheet and brush with egg-wash and sprinkle with topping mix if you are using it.
Bake for 20-25 minutes.
Cool completely before cutting.This entry was originally posted at https://tephra.dreamwidth.org/486729.htm
The drink that is. I just decided to try making one based on instructions I found on the internet, but lazier.
Not in the original, but nice: a splash of half & half. You could use vanilla creamer instead and skip the syrup and dairy.
In the future I will steep a bit longer, I like a stronger tea flavor, but this is Very Nice.
Into a 1 quart jar put:
1 pound baby carrots (or whatever amount will fill the jar)
1 Tbsp dried dill weed
Into a sauce pan put:
1.5 cups water1
1.5 cups white vinegar2
1 Tbsp lemon pepper salt3
2 bay leaves
a bunch of dried sliced garlic, about 3-4 cloves worth maybe?
Bring to a boil, cover and simmer 10 minutes. Pour over carrots and dill to fill jar.
I'll test them in a week to see how they turn out.
1. I actually used one cup each of vinegar and water and then had to heat half a cup of each to top off the jar. In the end I think it took more like 1 and 1/3 cup each to fill the jar but this will vary with how many carrots you pack in the jar to start with.
2. Apple cider vinegar would work as well, but white is what I had. Since this a refrigerated recipe and not canned a less acidic vinegar like wine vinegar or rice vinegar would work too.
3. I didn't have any pickling salt on hand and no whole peppercorns so this was my compromise substitution. Ingredients listed on the bottle are: salt, citric acid, spices (including black pepper), onion, sugar, garlic, modified corn starch, lemon extractives, and FD&C yellow 5 lake.
This entry was originally posted at https://tephra.dreamwidth.org/485887.htm