Peanut Life Adventures: August 2013

Wednesday, August 28, 2013

Diamond Apron

I've got a another great sewing tutorial for you today! Back in July I shared this as a guest post, while I was on vacation, but I wanted to make sure to share with you today, in case you missed it before.

I love this super easy and simple pattern. This apron was designed by my husband's uncle's mother-in law - whew, what a mouthful! She designed the pattern for my husband's grandma who made an apron like this for all of her daughters for Christmas. I thought the pattern was practical and cute - love the diamond shape instead of a traditional apron. As I like to cook and bake, I thought this would be something especially fun to learn to make so I asked the sewing master for some help :) This apron can be made from start to finish in a few hours and makes a great gift! I made this as a birthday gift for my best friend back in March. I'm a very new sewer, so I took my time with it, but even so, I was done in 4 or 5 hours. The experienced sewer who was showing me the pattern and helping me managed to finish an apron, in less time than it took me to do mine, while she spent time helping me and making notes and writing down the pattern - so basically, if you are anything but a novice sewer, this should take less than 3 hours or so, start to finish.

As you clearly know from reading my blog, I love to bake, but I can be a messy cook, so aprons are a must. These also make great hostess gifts or gifts for the baker or cook in your life.

Good Luck!

Diamond Apron

What you need:

Fabric A - 3/4 yard - for front

Fabric B - 1 yard - back, ties, neckband, border strips

Two large decorative buttons

Thread

What to do:

Step 1 - Cut fabric as follows

From Fabric A, cut 22 1/2 x 22 1/2 square - this is for the front
From Fabric A, cut a piece 7 x 10 1/2 - this is for the pocket liner
From Fabric B, cut 24 1/4 x 24 1/2 square - this is for the back
From Fabric B, cut two strips 24 1/2 x 2 1/2 - these are for the border
From Fabric B, cut two pieces 36 x 5 - these are your ties
From Fabric B, cut 23 x 5 piece - this is your neckband.
From Fabric B, cut a piece 7 x 10 1/2 - this is for the outside of the pocket.

All seam allowances are 1/4 inch.

Step 2 - Taking the neckband piece, fold and press in 1/4 inch along sides. Fold pressed sides together - right side facing out, press. Top-stitch along both long sides and both ends.

Step 3 - Repeat step two with both side tie pieces

Step 4 - Taking the two border strips, attach to two adjoining sides of front piece.
Step 5 - Place the two pocket pieces right sides together, and pin. At one short end (7 inch side) create a "V" shape (see image below), by cutting in two of the edges. Once you have made a V shape on one end, stitch pocket pieces together, leaving a two inch opening. Turn right side out and press. Stitch opening closed.

Step 6 - Stitch pocket to front of right side. You can either center it, or off-set slightly to one side so that it falls on a leg and is handy for putting your recipe card in :) Press top flap down. Top-stitch around pocket if desired.

Step 7 - Position and pin (on wrong side of fabric) neckband to upper corner of front. The upper corner is corner opposite of the two border strips. Baste in place.

Step 8 - Position ties on wrong side of fabric, 6 inches from the bottom edge. Angle upwards slightly (so they tie around you better). Baste

Step 9 - Fold and pin ties and neckband on right side of fabric (this is so you don't accidentally sew them into the seams when you sew the front to the back.

Step 10 - Make a sandwich of fabric, front piece with borders, ties/neckband, back piece. Right sides of front and back should be facing. Sew front to back along all four sides, leaving a 5 inch opening for turning. (I left my opening between the neckband and side tie on one side).

Step 11 - Turn right side out

Step 12 - Press entire apron. Fold top corner (by neckband) in about 3 inches and press down as well)

Step 13 - Stitch side opening closed

Step 14 - Top stitch around entire front if desired.

Step 15 - Sew on buttons on top flap and stand back and admire - you did it!

Thanks for Reading! Danielle @ Peanut Life Adventures

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Monday, August 26, 2013

Puppy Chow

I needed a simple recipe to share with you this week. I'm exhausted after my first full week back to work (half of which I spent in the Cities at our office for in-service training - which mean staying in a hotel and being away from home because its 2 1/2 hours away).
And this past weekend, it's been HOT. Summer has returned with a vengeance this last week of August and its supposed to be over 90 and very humid every day. I don't like the heat. So the thought of turning on the oven to bake cookies or something else was not appealing.
But even so, I wanted to be able to make a sweet treat for my husband for this week coming up. Solution - puppy chow - quick and easy AND no oven needed. Just the microwave. Just what I needed this week.
So enjoy this classic recipe and stay cool!

Puppy Chow
Adapted from Chex Mix

Ingredients:

9 cups of Chex Mix - use rice Chex mix for a Gluten free option!
1 cup of chocolate chips
1/2 cup peanut butter
1/4 cup (4 Tablespoons) Margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:

Measure the cereal into a large bowl. I like to use my big Tupperware mixing bowl with the lid- just one bowl plus the measuring cup gets dirty then! In a 2 cup or larger microwaveable bowl, melt the chocolate chips, peanut butter and butter for 1 min on high power in the microwave. Stir. Microwave for an additional 30 seconds or until the mixture can be stirred smooth. Add in the vanilla and mix. Pour chocolate mixture over the cereal and stir with a large spoon until all the cereal is evenly coated. Pour the powdered sugar over the cereal, place lid on bowl and shake well until the powdered sugar covers the cereal. Allow to cool. Cover and store in cool place.

Enjoy!
Today is the student's first day back at school, so it's sure to be a busy day for me!

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Monday, August 19, 2013

Secret Ingredient Chocolate Chip Cookies

My husband adores chocolate chip cookies. Like there is serious love going on. They are the cookie he nearly always requests. I usually use a basic recipe, the one on the package, and the cookies come out alright, but I always feel they are a little too thin and come out more "brown" or cooked than I would like them to be. I know that my husband really likes a thick soft cookie, so I did some exploring and came up with this one. It has a secret ingredient :). The same secret ingredient in my cake batter cookies (which are my husband's other current favorite - and I think the reason is because of the secret ingredient).
How do you like your cookies? Thin and on the crisper side or thicker and soft and chewy?

Now, without further ado, lets get to the cookies!

Secret Ingredient Chocolate Chip Recipe:
Recipe adapted from: Six Sisters

Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (3.4 ounce) package instant vanilla pudding (just the mix, you don't need to make the pudding)
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups chocolate chips (I used mini ones this time!)

Directions: Using a stand mixer, cream together the butter, sugars, and pudding mix. Add in eggs and vanilla and beat well. Slowly add in the flour and baking soda. Fold in the chocolate chips. Using a cookie scoop, scoop cookie dough onto greased baking sheets. Bake for 8-12 minutes at 350 degrees. Enjoy!

In case you didn't figure it out, the secret ingredient is the pudding mix. It is the key to having a really soft and chewy cookie - give it a try!

Side note - this is my 100th post! I can't believe I've written that much already. I hope you are enjoying Peanut Life Adventures! Thanks for taking the time to stop by my corner of the web. Have an amazing day!

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Saturday, August 17, 2013

Save me Some Saturday #8

It's been awhile since the last Save me Some Saturday - Summer just got away from me! But I'm back this week with some great deals to share with you!

First up this week - have you tried swagbucks yet? I have been using it for nearly two years and I love it! I use my points to get Amazon gift cards - I get one nearly every month - not bad for just using a different search engine and doing something I do every month - searching the internet!

We make your time online more rewarding. We've created the premier Reward currency where you'll earn Swag Bucks for searching the web, shopping online, taking surveys, watching videos, and more ... everyday things that you already do on the web now. Earn Swag Bucks. Redeem them for rewards like Gift Cards. Join for free. What are you waiting for?

Doing some back to school shopping? Today's the last day for Famous Footwear's buy one get one 1/2 off!

Or if you don't want to go to Famous Footwear, Shoe Carnival is also having a deal on shoes! They also have BOGO 50% off, PLUS an extra $5 back - sweet! Shoes for less are the best!

If there's a Buca's near you, consider checking out their e-club - and save $15. I've been to Buca's once - and man, is it ever delicious!!!

And finally, some coupons for the furry member of your family. Can't forget the pets!

Monday, August 12, 2013

Pizza Bites

I know I've mentioned before that my husbands favorite food is pizza. Previously, I shared with you how to make homemade pizza from scratch. Using that same basic recipe, today I'm sharing with you how to make pizza bites. These are truely M's favorite Friday night dinner of all time. I pretty much have to keep pepperoni and block mozerlla cheese on hand (and a ball of pizza dough in the freezer) so I can make these for us every night. The recipe below is perfect for two people (or one very very hungry person). If making for a family or for a group of people, you can make it using a full recipe of dough and a standard cake pan.
Enjoy!

Pizza Bites
Recipe Adapted from Annie's Eats

Ingredients:

1/2 cup warm water
2 1/4 tsp instant yeast
4 cups flour
1 1/2 tsp salt
1 1/4 cup room temperature water
2 TBSP olive oil
8 oz of mozzarella (a block of cheese)
40 slices of pepperoni
Italian seasoning
1/4 cup parmesan cheese

Directions:

Put the warm water in a 2 cup glass measuring cup and sprinkle the yeast over the top. In a stand mixer, combine the flour and salt. Add in the room temperature water to the glass measuring cup. Turn on the mixer to low speed and slowly add in the water/yeast mixture and olive oil. Switch to dough hook once the mixture is combined and knead until smooth (about five minutes). Transfer to a lightly oiled boil and cover with plastic wrap and let rise until double in size about 1 1/2 to 2 hours.
Preheat the oven to 400 degree and grease a 9x13 pan. (I usually like to use a glass pan, but a cake pan works great too). Cut the block of mozzarella into 40 pieces.

Divide the pizza dough into 40 little chunks. Take a chunk of dough and flatten it slightly. Put a cube of mozerella and a piece of pepperoni in the middle of your flattened piece of dough. Fold the edges of the dough over the pepperoni and cheese to make a ball - with the cheese and pepperoni in the middle. Place in the pan, folded side down. Continue to do this until you have used up all of your dough.
Brush the tops of the pizza bites with olive oil and then sprinkle with Italian seasoning and the parmesan cheese.
Bake for 20-25 minutes or until golden brown.

Serve warm, with pizza dipping sauce if desired.

This recipe serves about 4. I usually divide it in half when I make it for my husband and myself. To do this, make the dough as directed. When it has finished rising, divide the dough in half. Use half to make the pizza bites. Wrap the other half in plastic wrap and place in a ziploc bag and freeze it. Use half a block of cheese and 20 slices of pepperoni.

Enjoy!

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Peanut Life Adventures

Pages

Wednesday, August 28, 2013

Diamond Apron

Monday, August 26, 2013

Puppy Chow

Monday, August 19, 2013

Secret Ingredient Chocolate Chip Cookies

Saturday, August 17, 2013

Save me Some Saturday #8

Monday, August 12, 2013

Pizza Bites

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