WIP Wednesday: Honey Honey Shawlette

Another CAL on Ravelry for a new shawl.

It is beaded as well and is taking me forever bc I can't get into the groove...

I think I am at least 1/2 there.....

I am naming it the 

'Is it done yet, honey"???????

Recipe: Chocolate Gravy for Breakfast

For Father's Day we made Hubby Chocolate Gravy for breakfast!!

Here we made it for Easter 2012

This is the usual Christmas Morning breakfast, 

then maybe once more during the year.

If you Google Chocolate Gravy Recipe, several come up.

I don't know where the recipe I use comes from...

I just use refrigerated biscuits, but feel free to make your own...than give me a few ;) 

I used half of the recipe this time.

Combine in a sauce pan:

1/4 cup Cocoa

1/4 cup Flour

1 cup Sugar

Pinch of Salt

1 teaspoon Vanilla and 2 cups of Milk

Add in just enough milk to make a smooth paste.

Gradually add the rest of the milk, stirring well.

Cook over medium heat, stirring constantly until the 

consistency of pudding.

Remove from heat and add vanilla.

Serve over hot, buttered biscuits.

Foodie Friday: Crock Pot Fudge

Slow Cooker Fudge by Stephanie O'Dea

Only 4 ingredients:

2 bags of Chocolate Chips

1-14 oz can of Sweetened Condensed Milk

1 teaspoon of Vanilla Extract

1 Tablespoon of Butter

Pam Spray for the crock pot

Parchment/Wax paper to line the pan for easy removal

Dump all ingredients into the crock pot, stir every 30 minutes...

WITH A DRY UTENSIL...mine was damp and seized the chocolate in the pan. 

Therefore my fudge never really liquefied.

Pour into your pan. 

I had to use a pie pan because brownies were currently in my 8x8 pan. 

Chill for 4 hours and enjoy!

It seemed to go over very well at work!

The Recipe

The Ingredients

3 cups semi sweet chocolate chips 
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 tablespoon salted butter
cooking spray to spray down the crock
parchment paper or non-stick foil to line a 9 x 9 baking pan

The Directions

Use a 4-quart slow cooker. If you only have a 6-quart, that's okay, but it will melt faster, so keep an eye on your chocolate.
Spray the crock well with cooking spray (if you are using a Ninja, I'd still spray it down). 
Dump everything into the pot. Cover, and cook on high for about 1 hour, or on low for about 2 hours. Stir every 30 minutes. Once the chocolate has lost it's form and can be stirred into a liquid state, spread it out into a lined 9 x 9 baking pan.
Chill in the refrigerator overnight (or at least 4 hours) before cutting into bite-sized squares.

Strawberry Rhubarb Freezer Jam 2014

It's that time of year again!!!

Prior year Jam:

2011

 2012 

2013

Strawberry Rhubarb Freezer Jam  

I didn't vary much from the recipe.

I doubled the recipe and instead of 10 cups of sugar 

(for the doubled recipe) , I used 8 cups.

Combine rhubarb, water and pectin and mix well. 

Cook 5 to 6 minutes until rhubarb is tender and pectin is dissolved, stirring twice.

Stir in sugar, continue cooking until mixture boils stirring after each minute, about 3-5 minutes.

Add strawberries. Mix well. 

Ladle into jars. Let stand at room temperature until set. Store in freezer.

You can keep it in the refrigerator if you will be eating it, 

but freeze the jars you won't eat or give away after the jars are cold. 

Strawberry Rhubarb Freezer Jam

Cooks.com

2 c. sliced rhubarb
1/2 c. water
1 box powdered pectin
5 c. sugar
1 1/2 c. crushed strawberries

Combine rhubarb, water and pectin and mix well. Cook 5 to 6 minutes until rhubarb is tender and pectin is dissolved, stirring twice. Stir in sugar, continue cooking until mixture boils stirring after each minute, about 3 minutes. Add strawberries. Mix well. Ladle into jars. Let stand at room temperature until set. Store in freezer.

FO: Summer Heat, Red/Orange shawl

The same day I had to have the Mermaid Yarn...

I HAD to have this yarn too hahaha

The beginnings: 

Pre Blocked: 35 x 17 inches

Supervisor on duty...

Making sure I am doing my job right!

Love my photo editing apps LOL

Ready to partaaayy

Details

Started: May 28, 2014

Finished: June 15, 2014

Pattern: South Bay Shawlette, Lion Brand

Hook: G

Yarn: Crystal Palace Yarns Saucilito, 8306

Foodie Friday: PB & Chocolate Chip Cream Cheese Cookies

Mrs Jennifer was having a field day at working looking at recipes a few weeks ago. 

She would find one and the email would say "please make" or "No I mean this one" 

or my personal favorite, "Heaven Recipe: Please disregard all other prior requests". 

Keep in mind readers...Jennifer KNOWS how to bake and does so very well lol

She organized a row party for our row, for the 4th of July.

I thought this would be a fun and easy recipe to try.

Peanut Butter & Chocolate Chip Cream Cheese Cookies

There are 5 ingredients:

Seamless crescent rolls

Sugar

Cream cheese

Peanut Butter chips 

Chocolate Chips 

Really...that's all there is to this.

Mix the Sugar & Cream Cheese together

Roll out Crescent roll and make it rectangular

Spread Cream Cheese mix then press the chips into the roll

Roll up the crescent, wrap in wax paper, and freeze for 2 hours.

Pull out of the fridge, slice and bake!

Ingredients
1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips

Directions:
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.

When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4″ slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.
Enjoy! They are soft and oh so yummy!!

FO: Under da Sea, Little Mermaid Shawl

I took a detour on the way home to the yarn store to look around.

I walked in....

Then I saw it....

I HAD to have it....it SPOKE to me.

It reminded me of a mermaid and of the sea. 

I used the same pattern that I used for Jenn's Gone Banana's, see last post.

It looks more green in this pic...

...but this outside picture give you a better idea on the true colors.

Pre Blocking- 45' x 22' inches

I used almost EVERY bit of the yarn. There is a golf ball left of yarn.

So here I am soaking this shawl...

LOOK AT THE WATER!!!

I thought for sure I was going to pull this out 

dnd there would be no color left on the fiber.

But alas....it's all good LOL

Final measurements: 56' x 30'

By blocking I gained several inches to the shawl.

Details:

Started: May 22, 2014

Finished: May 26, 2014

Hook: Started w I aluminum hook, 

but kept dropping sts switched to comparable H plastic hook

Yarn: Cascade Yarns Sunseeker in Multi, Open Seas

Pattern: Elise Shawl by Evan Plevinski