Grasmere Apple Cake

When Grandma was visiting a few weeks ago, she reminded me about her favorite cake recipe. She's been making it as long as I've been around. It originally was published in our home town newsletter and then reprinted as my contribution to Mrs. Ferraro's third grade class' Mother's Day cookbook circa 1979. Oh, the things I have to look forward to when the girls are in school, like receiving my own recipes in a kid-decorated leaflet as a gift.

We had just gone apple picking and had 25-ish pounds of fresh McIntosh, Cortlands, Empires, Galas and Honeycrisps sitting on the kitchen counter. Mom got right to work cutting the apples and removing the cores in preparation for grating them into the cake. We used Empires, McIntosh and Cortland but you can use your favorites. When I made the cake again a few weeks ago, I was lazy and didn't cut and core the apples first. It was actually easier to hang onto them when they are whole and you end up with a tidy little core at the end. Sorry about that, Mom!

I gathered the rest of the ingredients and started putting the dough together. As always, I used the recipe as written but substituted my favorite gluten-free flour.

It is delicious when still warm, and (according to my husband) even better when chilled. I left off the glaze because I didn't have any lemons and didn't miss it, though it is apparently my mother's favorite part. It's a crumb cake and the gluten-free version is excellent even after several days in the refrigerator.

Grasmere Apple Cake

4 c. flour (I substituted the Gluten-Free Pantry All Purpose Flour)

1/2 tsp. salt

1 tsp. baking powder

1/2 c. sugar

3/4 lb. butter

2 eggs, beaten

6-9 apples, washed

3/4 c. sugar

1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

Mix dry ingredients and cut in butter until mealy texture achieved. Add beaten eggs and blend with your fingertips. Divide dough in half, pat into bottom of a 9x13 inch pan (I lined mine with parchment paper). Grate apples over bottom layer. Spring with the sugar and spice mixture and pat remaining dough on top. Bake 325 degrees Farenheit for ~55 minutes, or until golden brown.

Cool, then glaze if desired with the following:

1 c. icing sugar

juice of 1/2 lemon

Baby Burritos

The week before the girls were born I waddled into my sewing nook and made a dozen large colorful swaddling blankets from Anna Maria's Folksy Flannel. I purchased a yard of each and squared them up with my rotary cutter and finished them with a rolled hem using my trusty serger. The remnants were also hemmed and added to my basket of wash cloths and burp rags so I literally used every square inch of fabric for this project. They were by far the easiest and most useful items I made for the babies. The Folksy Flannel is a wonderful weight for this sort of application and the colors are simply gorgeous; I can't tell you how many compliments I received.

The only thing I would do differently next time is to make them bigger. We swaddled our girls for a long time and once they got to be about 13 pounds they started to bust out of them. I made a few more from 1 1/4 yard pieces and they worked until we stopped needing them at about 6 months old. They are still in great shape (even after many washings) and I'm sure I will be able to re-purpose them at some point in the future. For now I'm keeping them in the bin with the teeny-tiny premie clothes that I can't bear to part with.

Let the Mommy blogging begin

The Bean, the Bear and the Bandit*

So, that pregnancy thing I was working on? It turned out pretty well, if I do say so myself. It also turned out that having three newborn babies living in your house is a lot of work. Now that we are eight months out and the babies go to bed at 7:30 pm and I am back at my job where I get an actual lunch break, I have time to make stuff again. And, possibly, hopefully, blog about it.

*Not their real names, obviously, but how they will be know here in Blogland. Bean because she was such a teeny tiny bean when she was born, Bear because she's such a squishy sweet Gummy Bear of a baby and Bandit because she had colic and ruled the house for months.

Plus One

Take one adorable couple then add one gorgeous baby boy and what do you get? The plus one baby boy quilt, of course!

I knew I wanted to make Mr. E a baby quilt to welcome him into the world but I struggled with what it would look like. I wanted it to have meaning and not just be useful. Luckily, the internet is jammed packed with inspiration and I found mine at Film in the Fridge.

For me all those plus signs speak not only to the addition of a family member but also the addition of immense amounts of love to your life. It is the addition of a connection between mom, dad, and baby E. It is the addition of the best kind of chaos. The addition of rough and tumble play and scraped knees. It is the addition of memories just waiting to be made.

A new baby is so much more than the seemingly simple addition of one.

Kindergarten!

For more than a year now Little Miss Lou has been talking about when she was little. Because you know that at 4 going on 5 you are all grown up and ready to take on the world. Or really just take on kindergarten. And that’s just what she started doing last week.

As a complete, rambling aside….How did this happen? It was but yesterday that I met her for the first time. She was tiny little thing, only slightly bigger than a five pound bag of flour. Her car seat seemed to consume her and her beautiful, pink baby flesh. And poof, overnight, she’s five and getting ready for her first day of school. I certainly don’t feel five years older but one look at her and I realize time has been marching along. And in that gap of time a beautiful kid emerged, full of energy, imagination, politeness, and the occasional bad joke.

So, what was I to do but make her a kindergarten wardrobe? I may not be able to stop those hands of time but I can certainly turn out a handmade wardrobe special enough to mark this amazing milestone.

Of course, the patterns are from Oliver + S. They are simple, classic silhouettes and they’ve never let me down. I picked the jump rope dress (because I not so secretly wish they had an adult size), the Sunday brunch jacket and skirt, and the 2 + 2 blouse and skirt. For fabrics I wanted a palette of red, orange, turquoise, and blue. That led me to prints from Joel Dewberry, Heather Bailey, Cosmo Cricket, and Anna Griffin. And because not everything can be a print I chose some red broadcloth and red fine wale corduroy that feels as soft as velvet.

I couldn’t be more proud of the wardrobe I came up with. It’s perfect for a girl her age and will take her from late summer through fall and early winter. Imagine the dress on chilly days with tights and a cardigan. Or those blouses with a cute pair of cords and a long sleeve T underneath. And then there is the brunch jacket with a dark pair of jeans, some wild socks, and a pair of brown mary janes.

But all that pales in comparison to how proud I am of Little Miss Lou. Though she was a bit nervous she handled herself with such confidence that first day. Congratulations, my sweet Lou! I hope you enjoy every day of this new adventure.

A Year in Sewing

See that? Up there? That's just a portion of all the sewing I did in 2009. Would you care to hear the full list of my comleted sewing projects? Yes? I thought so.

5 charming handbags, 12 coffee cozies, 3 clutches, 2 patchwork table runners, a swing swing smock, a chef's hat, a sleep mask, 4 Oliver + S playsuits, 2 comfy jumper dresses with bloomers, a flower girl dress, a smocked sundress, 8 yoga mat totes, a birdie sling, 2 patchwork belts, a set of embroidered dolls, 2 mousepads, 2 lazy days skirts with matching embroidered Ts, 8 half aprons, 2 full aprons, an oven mitt, a patchwork scarf, a ruffled spring blouse, a baby quilt, 3 zippered wristlets, a fabric flower pin, a weekender bag, and a stuffed elephant

It's a pretty impressive list, if I do say so myself. For a few of those projects I plan to share more details soon. For instance, the elephant I wanted to keep for myself but didn't and the bag that nearly killed me.

Coconut Cupcakes

Yeah, so I actually made this cupcakes back in July. But it snowed last night and when we woke up to a world covered in lovely fluffy white stuff, I remembered that I had promised to send the recipe to a friend many months ago (sorry, Kelly).

I started from this recipe, but made a few modifications that I think are essential to giving these just the right density. I made them gluten-free and they stayed moist and crumble-free for several days.

Cupcakes:

3/4 cup (1-1/2 sticks) unsalted butter, softened

1 cup granulated sugar

2 large eggs + 1 egg white

3/4 teaspoon pure vanilla extract

3/4 teaspoon pure almond extract

1-1/2 cups gf flour*

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons buttermilk powder

1/2 cup unsweetened applesauce

Preheat the oven to 325°F. Line a standard-size muffin pan with paper liners.

Beat the butter and sugar in the bowl of a stand mixer or with a hand-held mixer until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs and egg white, one at a time, scraping down the sides of the bowl after each addition. Add the extracts and mix well.

In a separate bowl, whisk together the gf flour, buttermilk powder, baking powder, baking soda and salt. Add the dry ingredients to the batter and mix until just incorporated. Stir in the apple sauce.

Fill each muffin cup about 2/3 full with the batter. Bake for 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes. Transfer the muffins to a baking rack and cool completely.

*I used the Gluten-Free Pantry French Bread & Pizza Mix, but you could substitute any all-purpose GF flour mix you have on hand, although I would recommend staying away from one based on garbanzo beans as these cupcakes have a rather delicate flavor that would likely get lost. I'm sure you could use regular wheat flour as well if you didn't need them to be gluten-free.

The original frosting recipe called for cream cheese, but my husband considers the addition of cream cheese to any dessert an "abomination" so I decided to try my hand at seven minute frosting instead. It was a snap to make and held up extremely well to the July heat and humidity. I will warn those of you unfamiliar with this stuff that it is very, very sweet (and delicious) but sweet. Ok, enough said.

I covered each cooled cupcake with approximately 2 tablespoons of the frosting which was plenty. The recipe made enough for at least two batches of cupcakes.

I then dipped the frosted cupcake into a bowl of shredded unsweetened coconut and, voila, a pretty and delicious cupcake emerged.