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Salted Banana Peanut Butter Chocolate Treats! June 29, 2014

Posted by misscraftyfingers in Cooking, Recipe.
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Inspired by this, I made these easy peasy Salted Banana Peanut Butter Chocolate Treats!

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Ingredients
2 bananas
Peanut butter         
100 grams of dark chocolate (1 bar)     
1 tablespoon of vegetable oil or milk
Salt

Method
1. Slice bananas into 1.5 cm thickness.

2. Scoop and top 1 side of each banana slice with some peanut butter.

3. Lay on a plate / container and put into freezer until peanut butter hardens.

4. Melt chocolate with vegetable oil or milk.

5. Place each piece of peanut buttered banana on a fork. Drizzle the melted chocolate over until chocolate covers the peanut buttered banana.

6. Lay the chocolate covered peanut butter onto waxed paper on a cookie sheet or plate.

7. Sprinkle some salt over each chocolate covered piece and put them all back into the freezer.

8. Take it out when it’s nicely hardened and cold. Pop into mouth and enjoy the yummies!

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Homemade Vanilla with Strawberry Ripple and Shortbread Crumbles June 14, 2014

Posted by misscraftyfingers in Cooking, Recipe.
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I improvised an ice cream recipe yesterday! I think it’s pretty darn tasty!

Presenting to you,  my Vanilla Strawberry Ripple Ice Cream with Shortbread Crumbles!

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Ingredients

Vanilla Ice Cream
2.5 Cups whipping cream
1.5 Cup fresh milk
1/2 cup sugar
1 vanilla bean – split and scrape seeds out of pod
1 teaspoon of pure vanilla essence

Strawberry Ripple and Shortbread Crumbles
2 cups frozen strawberries (or fresh one will do too!)
2 tablespoons of sugar
6 shortbread fingers – crushed or chopped

Method
– Put cream, milk, sugar and vanilla seeds and pod into a pot. Simmer until sugar melts, do not boil. Turn off fire and add vanilla essence. Stir evenly.

- Cool mixture to room temperature before chilling overnight. You can leave the vanilla pod in this mixture to chill overnight. Remove pod before putting into ice cream maker.

- In a separate small pot, simmer the strawberries with sugar until strawberries ate soft. Puree the strawberries with a blender. I used a hand blender. Chill in refrigerator.

- Churn the chilled cream mixture in your ice cream maker according to your machine’s instructions.

- Add the shortbread crumbles at the last couple of minutes of churning the ice cream. Mine took about 30 minutes.

- Pour the churned ice cream (it’ll look like soft serve ice cream at this stafe) into a container suitable for freezing.

- Stir in the strawberry puree into the ice cream gently for the ripple effect.

- Freeze for at least 3 hours before serving.

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Here’s a big tub!

Homemade chocolate icecream! June 3, 2014

Posted by misscraftyfingers in Blog, Cooking, Recipe.
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I made icecream! I bought an ice cream maker a few weeks ago and after some trials, I found the best chocolate ice cream recipe! I’m telling you it beats store bought ice cream!

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The recipe can be found here. You can make it with or without Oreos. If you like dark chocolate like me, use as high percentage dark chocolate you can find and the flavour will be really rich and intense. I used Lindt 85% dark chocolate. Mmmm…. So good!

Now I just need a really good vanilla ice cream recipe.. Preferably without the use of eggs. Any recommendations?

Banana Almond Bread (Breadmaker recipe) June 1, 2014

Posted by misscraftyfingers in Baking, Cooking, Recipe.
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Recently, I bought a really cheap breadmaker online for only S$80 and since then, I’ve baked 3 loaves with it. First one was a basic white bread. Second one was a whole meal bread. And I just baked the latest one! It was an experimental bake and turned out really yummy! So, let me present to you, my BANANA ALMOND BREAD!

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I decided to write down the recipe because I’ll definitely make it again. So I’m sharing the recipe with you too!

Banana Almond Bread (Breadmaker Recipe)

Ingredients

2 cups self raising flour (sieved) 

1/2 cup sugar 

3 tablespoons of softened unsalted butter

1/2 teaspoon of salt (if using salted butter, omit the salt) 

3/4 teaspoon of vanilla essence 

2 eggs 

2 bananas cut up 

1/4 cup of chopped almonds (I used raw almonds but roasted will be ok too I suppose)  

Method

Put all the ingredients into the bread maker. 

Select dough function and let the machine mix the ingredients for around 5 to 7 mins. 

* I removed the paddle before baking. It can be a little messy. :-P but it’ll prevent the loaf from having a big hole at the bottom.

Switch to bake function and bake on medium for 40mins. Switch to dark for 15mins or until top looks browned. 

Let it cool before cutting.

That’s it! Let me know if you try the recipe!

Free Pattern: Double Seed Stitch Sling Bag May 26, 2013

Posted by misscraftyfingers in Crafts, Crochet, Free Pattern, Tutorial, Tutorials, Yarn.
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My friend Mei Yee’s mom was looking to buy a bag to use when she commutes (for her wallet, phone & card holder), but couldn’t find one that’s the right size she wanted. So I offered to make her one. :D

I asked her for the measurements and she wanted something that 6 by 6 inches. I played around crochet & knit bag ideas, tried some trial patterns, until I finally settled on this.

I used a mercerized cotton yarn (EL. D. Mouzakis Butterfly Super 10), the texture & sheen when completed was so pretty. I started with a turkish cast on for the base of the bag (a popular technique used for toe up socks), knitted 1 inch of stockinette stitches before starting with the double stitch stitches. Complete the final few rows with stockinette again, 1 row of seed stitch and cast off.

The strap was crocheted because it’s a whole lot faster to crochet straps. If you can’t crochet, you can use the knitted i-cord but I can tell you it’ll take a long time. :P

Added bag lining and a zipper. I’m very pleased with the result! And so is she! :D

DoubleSeedStitchBag


What you need

Yarn – EL. D. Mouzakis Butterfly Super 10 (about a skein + slightly more)

3.5mm circular knitting needle (with long enough cable for knitting in the round)

3.5mm crochet hook

Pattern

Turkish Cast On – 80 stitches

- Knit in stockinette stitch for 1 inch

- switch to double seed stitch  (double seed stitch – row 1 & 2, knit 1, purl 1 in the round, row 3 & 4, purl 1, knit 1 all around)

- Repeat the 4 rows of double seed stitch pattern for next 4.5 inches

- Switch to stockinette stitch for another 0.5 inches.

- Switch to single seed stitch for 4 rows (if preferred), cast off, cut yarn and weave in yarn end.

- Attach yarn to side of the pouch with a crochet hook with 4 single crochets. Chain 1, Turn and sc into next 3 stitches (4 sc on each row) , repeat till desired length of strap is achieved.

- Pull yarn through the last sc and stitch the strap onto other side of the pouch.

You can add lining and a zipper to the bag if you wish.

And here’s my model with her new little bag! (edited for privacy :P)

bagmodel

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