Another cafetiere cosy – well making them keeps me out of the pubs! Not that Mr S minds, per se, it’s the carrying me home afterwards that bothers him. Just love making them. The applique scenes with some free motion stitching… so absorbing. Well, thinking about opening an Etsy and/or Folksy shop and selling a few. Sold some locally and had good feedback so am thinking about dipping my toe in the water and seeing if anyone is interested enough to buy one from me. That would also mean setting up a FBook account and probably a Twitter. Seems such a bother but probably a commercial necessity. Guess I just have to.
A couple of years ago I made Mr S a phone case from the felted sleeve of a wool jumper. An Aran jumper. The usual story of wrong wash programme and the resultant Barbie Boob Tube. So, a very expensive phone case. It was in constant use and eventually a corner became threadbare and finally the phone popped its shoulder through it. I had one made from the other cuff and sleeve for my phone so gave him mine, leaving my phone nude and facing unprotected text. Couldn’t have that so knocked this one up last night. Wool felt body, fabric bits, short length of braid, felted wool flower, bobbles, beads and blanket stitch. Bing, bang, boom baby!
You only live once, might as well make it tasty. These chocolate cupcakes certainly are and go very well with a cup of tea or coffee. Pre-heat oven to 180 / gas mark 4 Fill a baking tray with as many cupcake cases as will comfortably fill it with room for the tops to spread
8.8oz soft butter 8.8 oz SR flour 8.8oz caster sugar 4 tbsp milk 1 oz cocoa powder 4 large eggs
- Cream the butter and sugar together then beat in the other ingredients with a mixer until smooth and fully mixed in.
- Divide the mixture between the baking cases.
- Bake for 20 – 25 mins or until well-risen and golden brown.
- Place on a cooling rack and allow to fully cool before icing
1lb 1oz of sifted icing sugar 8.8oz soft butter 1 oz sifted cocoa powder Smarties/edible glitter or other edible decorations to finish
- Beat the ingredients together until smooth
- Pipe or spread the icing on the cakes and decorate with edible glitter or other edible decorations
These cookies are really good – almost biscuity-crisp around the edges with a soft melt-in-your-mouth middle. This recipe makes about 20 cookies. Enjoy.
- Pre-heat oven to 170 C, (Gas Mark 5)
- Line a couple of baking sheets with non-stick baking parchment
100 g butter
50 g coconut oil
80 g of demerara sugar
80 g caster sugar
2 tsp of vanilla essence
1 large egg
225 g plain flour
1/2 tsp baking powder
1/4 tsp salt
200 g chocolate with hazelnuts (I don’t like cooking chocolate so buy standard eating chocolate but use what you prefer)
Tube of Smarties or other sweets for decoration, if desired.
Blend butter, sugar and coconut oil.
Beat in the egg and vanilla essence.
Mix in the flour, baking powder and salt.
Crush or smash the chocolate (I leave it in the packet , place it on a wooden chopping board and give it a bit of a thrashing with a rolling pin – think Basil Fawlty, the broken down mini and the tree branch) and stir into the mixture.
Use a dessertspoon to spoon small mounds of the mixture onto the baking sheets, leaving room between them so they can spread (hence the name ‘bumpers’). Flatten them slightly with the back of the spoon but NOT pancake thin – just less rounded and more a consistent thickness throughout.
Place on an upper rack in the oven and bake for 15 mins or so. They are ready to come out when the edges have browned and the centres still feel a little squidgy.
When done, remove from the oven and allow to set on the baking sheet for a few minutes. If you wish, press a few Smarties into the cookies while soft then transfer onto a cooling rack until cold.
These are Gorgeous with a capital Gorge! Delicious, delightful and delovely!
My enthusiasm for free-motion, appliqued cafetiere and tea cosies is as strong as put-hairs-on-your-chest double hard barsteward espresso so strong you could stand on it. This one is a present and will ferried over to the UK in a week or so.
The back of the cafetiere…
The two sides are not quite finished; I need to sew a little button on the front door and think the back could do with – yes – a bird. When there’s a space that needs filling, what to do? Stick a bird on it!
In the meantime, I’m getting the house ready for visitors coming over this weekend and stopping for a little while. I’ve made cushion covers (that’s one of them behind the cosy) with a matching table cloth, filled the freezer with some nice cuts of meat and some home cooking ready to heat through… new bedding, new bath sheets… and spring cleaning frenetically hopping up and down like a box of frogs.
Despite all the activity, my head is full of fabric and design but – quelle horreur – I have only a small scrap of Wonder Under left to play with. So, fairly miffed at that. getting some more would mean a trip to Santry, Blanch or Dub and I have far too much to do to fit a trip like that in before the weekend. Woeful Betty Swollocks.
Oh, Claudius the Feral turned up! He actually looked well-fed, clean and in good condition so think someone else cares for him as well as us. Was happy to see he was ok and glad that he has a wider support network that just us.
Will post my recipe for choc chip cookies next. These are going down a storm and even I admit (blush) that they are really good. Easy to make – really easy – and just bloody gorgeous.
Anyway, speak laters then,