Earlier this summer when the temperatures were high and my motivation to do much of anything was low, I spent a few consecutive evenings camped out on the couch and watching DVD’s from my collection. One night’s feature presentation was Dick, which is a fictional take on the Watergate scandal. High cinema? Hardly. But it had a recognizable cast and a good soundtrack, and there are worse ways to spend an hour and a half.
Some time after that, I was leafing through my mom’s copy of Retro Recipes from the ’50s and ’60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love (this was a Mother’s Day gift from me, and 100% worth it just for the photos, even if you don’t ever plan on making liver and onions or beef Wellington), when I came across Watergate Salad in the “Side Dishes” section. Reading through the ingredients, I thought that calling it a side dish might be stretching it a bit…but also, I really wanted to make it!
I assembled my ingredients…
Kraft created this recipe to showcase their new-at-the-time pistachio pudding mix, and originally called it “Pistachio Pineapple Delight” before a newspaper columnist gave it its more infamous name. I call it a misnamed dessert.
The pineapple, pudding mix, and pecans get thrown into a mixing bowl along with the marshmallows.
It’s still not a salad, but at least it’s still fairly benign-looking at this point.
Not for long, though…
What the heck, Kraft? This looks like one of those queasy-making dishes you see at Halloween. (“Zombie Brains”!) Folding in the Cool Whip helped a bit.
By the time I was spreading it in the pan, it looked like the picture in the book.
The recipe called for an 8″ baking dish; I went larger than that after looking at how much was in the bowl. (I think my problem might have been a larger container of Cool Whip than the recipe called for, but in my defense it was not labelled as being 8 oz and was also the only size available at the store, so…)
Also of interest: the recipe said it could either be scooped or sliced for serving, and I had my doubts at first. Until…
I’ll be darned! That stuff really held its shape, and I’m not sure if that’s a selling point or not.
By the way, if you’re wanting to try this for yourself, here’s a very similar recipe to the one in the book.
I’m not sure what it is, but it’s definitely not a salad. Even Ambrosia salad feels more salad-like, somehow. Perhaps it’s best enjoyed with shlocky 70s-by-way-of-the-90s nostalgia. It’s cool and light, though, and my mom loved it – so I guess the book was a good investment.
If you’ve been following my crafty exploits for a while, you’ll know that every summer the cherry tree in the yard produces far more cherries than I care to deal with. To top it off, they’re sour cherries so they don’t make a great snacking fruit. I’ve made jam and cherry crisp in the past, and tried throwing them into muffins with great success, but surely there had to be something else to do with them.
As it turned out, I had a pack of ladyfingers in the pantry from a month or two ago when I had visions of making this icebox cake during strawberry season. It didn’t happen, for a few different reasons, and I knew I wasn’t just going to open the package and eat them like cookies. Would the recipe work with cherries instead of strawberries?
I managed to make cherry picking a bit less arduous this year by grabbing a bowl and picking for as long as it took to fill it. This was somewhere in the 15-20 minute range; definitely doable.
I have problems with recipes that call for fruit (or what-have-you) to be chopped. I’m meticulous rather than speedy…some of my helpers are the opposite.
I followed the recipe pretty much exactly. It’s a lot harder (skipping right along to about halfway through the recipe) adding cherries to the whipped cream mixture without any of the juices, since they tend to be juicier than strawberries are. I tried, though, and I’m not entirely dissatisfied with the pretty pink colour the whipped cream took on.
If you don’t count the time taken for cleaning and chopping the fruit, this recipe actually comes together really fast. And fun fact: apparently my pan flares a bit toward the top, because I was able to fit extra ladyfingers on the second layer.
The last couple of times I’ve made this recipe (with strawberries), it’s been hot as all get-out and I haven’t felt like turning on the oven to make the crumbly topping…but I got an early jump on it and was able to not heat up the house too badly. This is after I crumbled it up; pre-crumbling, it looks a little…gross. So no before picture, sorry.
I love the dark pops of colour the cherries offer! It looks like a more sophisticated version of the original strawberry take. But…how does it look? How does it taste?
It cut so cleanly, and lifted out of the (ungreased) pan with zero difficulty. As summer desserts go, this is a good one! It’s light and goes down really easy, and because I used the crispy ladyfingers rather than the soft ones, they retained some of their original texture and contrasted nicely with the whipped cream and fruit (and crunchy topping). It’s not too sweet, either, thanks to the sour cherries. I love that I’ve got something I can use them in now, besides jam and more jam. 😉
Last weekend was supposed to have been hot as all get-out and since turning on the oven to bake sounded less-than-appealing, we decided this was our opportunity to try one of those copycat Dole Whip recipes that proliferate on Pinterest. Who needs a passport and a plane ticket when one can recreate all the magic of a Disney park in one’s own kitchen?
If you search out “copycat Dole Whip” online, there are tons of recipes to choose from. I went for this one, which seemed the most true to the recipe released by Disney a couple of years ago and didn’t include any weird add-ins like sugar (the pineapple and ice cream are full of it already, thanks) or lime juice (just…what?).
I had no idea that frozen pineapple even existed until I sought it out for this recipe. We used about half the package (or 2 cups-ish), plus a “big scoop” (~3/4 cup) of vanilla ice cream, and 1/4 cup of pineapple juice.
This view of the blender holds promises of infinite riches, of creamy, tropical bliss. Now, the recipe says that the frozen pineapple chunks should be set out “a few minutes ahead of time”, without really specifying what “a few minutes” is. Diligently photographing my packaged ingredients and then measuring them all out and adding them to the blender surely took “a few minutes”; what the recipe did not tell us is that that was not nearly enough time, and that trying to blend everything now would result in a solid, seized-up frozen chunk that would need to be poked with a stick like some sort of dead body in the woods in order to start moving around the blender.
I feel like if the four kids in Stand by Me had been on a quest to look at frozen pineapple, the movie would never have been a success. Ahem.
After much poking and pulsing, everything more or less came together and looked like the pictures I was seeing online. The recipes almost unanimously agree that to get a classic soft-serve look, this should be spooned into a piping bag and swirled into your cup or bowl.
What they don’t tell you, however, is that any pineapple chunks that escaped the blender’s blades will block the piping tip, resulting in more poking with a stick (a chopstick this time, and not a wooden spoon).
Me: Do you want to just spoon this into the bowls and eat it?
It might not have been much to look at, but it was cool and refreshing. Shockingly, the stick-poking didn’t deter us from wanting to try it again – albeit with slightly thawed pineapple next time.
Does anyone remember the old Certs commercials? (“Two! Two! Two mints in one!”) I just thought that my local stores had stopped carrying them, but apparently they’ve been discontinued altogether. Sigh. In other news, I’m still working on that time machine…
Speaking of a blast from my past: when I was a fresh-faced recent university graduate, I had a less-than-stellar job. I know, who would have imagined? Graduating and not waltzing into six figures and a corner office? I also had a terrifically inappropriate and un-PC nickname for it, but I’ll settle here for calling it “the Farm”, which is the version that won’t get me sent for sensitivity training. There’s not a lot of good that came from my time at the Farm, except for two recipes that the other farm girls shared with me.
One of those recipes was for chocolate brownie cookies. I hadn’t thought about that recipe in years, but when I stumbled across it again recently, I couldn’t not try it.
First, gather the following:
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups granulated sugar
1 cup real mayonnaise
1 tsp vanilla
6 oz semisweet chocolate, chopped *
1 cup coarsely chopped walnuts
* I used half a bag of semisweet “chips and chunks”, for interest and texture
Preheat oven to 375o F (190o C). Grease two cookie sheets. In a large bowl, stir together flour, cocoa, baking powder, and baking soda. In another bowl, with an electric mixer, beat together sugar, mayonnaise, eggs, and vanilla for 2-3 minutes until well mixed and creamy. Add the mayonnaise mixture to the flour mixture, stirring just until the flour is incorporated. Stir in the chocolate chunks and chopped walnuts.
Drop batter by heaping teaspoons onto prepared cookie sheets, at least 2″ (5 cm) apart. Bake for 10-12 minutes until cookies have puffed up and are dry on top but rich, moist, and gooey on the inside. Remove to a rack to cool. Makes 4 dozen cookies.
I recruited my baking buddy, and we were on our way!
It took a goodly bit of wrist action to get everything incorporated. When I first added the wet ingredients to the dry, the dry just kind of coated the wet, like a flour-y, cocoa-y blob. (Which sounds like the most delicious horror movie ever, if I’m being honest.)
Clearly my farm-girl friend had never heard of parchment paper. I assure you, the cookies turned out fine despite not using greasy cookie sheets.
Look! At! These! I think I squealed when I saw the dry, crackly brownie top these got. This might be a good spot to mention that we only set the oven to 350o F – as one typically will for cookies – and averaged 8-9 minutes per sheet instead of the 10-12 in the recipe. They came out perfectly moist and brownie-like, not undercooked at all. I can’t imagine what 10-12 at the elevated temperature would have done.
It made me a little sad, thinking of all the years I could have been eating these but wasn’t. Imagine the best brownie you’ve ever had, but in a cookie form – and with a way better edge-to-centre ratio. This will definitely be in regular rotation going forward.
Towel Day is still a few weeks away, but if you’re looking for a more travel-friendly option that hooks conveniently onto belt loops, backpack straps, etc., I’ve got your back. I’ve talked about making this kind of hanging hand towel before, but this time I have a step-by-step guide to walk you through the process, if you’re feeling crafty and want to try it yourself.
I started by cutting out my “topper” from my fabric of choice. I came up with (using that term very loosely) the pattern by tracing around an existing towel-top I already had.
As with most sewing projects, you want to start with your right sides together before sewing your seam. The wide (bottom) part gets left open, but you’ll sew up one side, around the peak, and down the other side.
To make it easier and less bulky when it’s time to turn these right side out, I snipped off the very tip of my point. You could also trim the seam allowance all the way around if you’re concerned, but I’ve never had a problem with it.
Et voilà! These will need to be ironed to make those edges nice and crisp. While you’re at it, fold the raw edge to the inside slightly and press it into place, too (probably 1 cm or so – just enough that you’ll be able to catch the edges when you sew it all together. I just eyeball it, because it’s pretty hard to screw these up. If these are going to be hanging as a set, you might want to work on them side-by-side to ensure you’re shortening them by the same amount).
On to the towel part! Normally, I take a single hand towel and cut it in half, but I couldn’t find a hand towel in the colour I wanted, so I opted for two facecloths instead. They’re a bit shorter side-to-side than a hand towel half would be, but work well. (Not pictured: me hacking off the thick hem at the edge that’s going to go inside my topper, because no way was my sewing machine going to get through all that.)
Fold your towel (facecloth) into thirds-ish so that it looks like it will fit inside the opening of your topper. A hand towel half would have had more overlap in the middle. Clearly, I tried to test-fit this before realizing I’d need to get rid of the one hem.
Hey, look, it fits! There’s just a little bit of extra space at the end of my topper, and that’s OK. If you’ve got more than just a little bit, try tugging on your folds gently to make your towel fill the space better. Because these were going to be hanging up as a set, I used the lines on my towel to gauge how much I had inside the topper and how much would hang down, and tried to keep both towels even. If you’re making a single one, go crazy! Well, within reason. I probably had about 2 or 3 cm of my towel up inside the topper to make sure it all got sewn together and there was no risk of it tearing out if someone were to give it a good yank. This is probably a good time to mention that if you like one side of your topper better than the other – maybe it’s got a cooler pattern placement or whatnot – figure that out now, and make that your front. I’m pretty equal-opportunity about my veggies, so however I grabbed it is how it got positioned.
Good choice making that the front, WittyChild! So many pretty colours… I sewed close enough to the folded edge of my topper that I wouldn’t have a big ol’ fabric flap flapping around and flipping up on me, but far enough away from the folded edge that both the front and back got “caught”, and I didn’t have that delightful experience of the front looking fiiiiiine while the back had a big gap where the fabric didn’t get sewn to the towel (or vice versa). If you folded up your raw edge evenly back when you were ironing all the things, you’ll be thanking yourself now. I don’t pin this into place before I start sewing; I just take it slow. Fine, I did try pinning the towel not pictured above, and broke a sewing machine needle when it hit one of the pins. There’s something to be said for my lazy-girl approach.
It’s time to add your buttons! I was so excited when I found these perfect orange specimens in my stash, but now think that I might have bought them with this project in mind and forgotten about them. Still! I knew I wanted my buttonhole to be near the point to allow maximum folding-over capability in case I found myself with a particularly chunky cupboard door handle at some point, and so I positioned my button where I wanted that buttonhole and then used a marking pencil (sewing pencil? Tailor’s pencil?) to mark where the top and bottom of the button are to determine how long the buttonhole needs to be.
Of course, if I had been just a little less excited about the buttons’ shiny orange-ness, I might have noticed that the card they came on had a handy measuring guide. Spoiler alert: my folksy home-remedy way of sizing worked perfectly here, too, since my buttons weren’t thick or irregularly-shaped.
It’s weird to think that buttonholes are just a series of glorified zig-zag stitches. If you don’t have a buttonhole function on your sewing machine or simply hate adding them to projects (I myself loathe sewing buttons on, but love making buttonholes. Somewhere, my sewing soul mate is out there, the one who hates the buttonhole function but loves sewing those suckers on), you could always use what the fabric store cheerfully calls “hook and loop tape”, but be it known that this stuff will eventually lose its grippy power and cause your towels to fall to the floor at the slightest provocation, such as staring at them too intently, and that’s just impractical and a little unsanitary.
Oh my stars and garters, cutting the buttonhole open once you’ve sewn it is the single most satisfying part of this whole project. It almost makes sewing on the buttons worth it.
After folding my point down to about where I’d want it, I used that marking pencil through the buttonhole to mark where my button is going to sit.
I might not like sewing them on, but I am endlessly pleased by the fact that the thread matches so well.
And there they are, ready to decorate, cheer, and dry! I keep both of them on door/drawer handles close to the kitchen sink for easy access when I need one, but they also work well on oven doors, dishwasher handles…
I’ve gotten myself hooked up with a few different snail-mail groups over the last several years. Who doesn’t like getting a bit of mail that’s not a bill or a solicitation for money? I wanted to make a few notecards to send out in anticipation of Easter, but I’m not the single most artistic person out there (read: I can’t draw or paint).
Last year, when I was still essentially scared of playing around with the Silhouette Cameo cutting machine, I had downloaded a file of three bunnies shaped like…well, like those marshmallow candies that are everywhere at this time of year, and with the wording “Hanging With My Peeps”. My friend and I cut out a few repeats of the pattern out of heat-transfer vinyl and made tea towels. I thought about using the file again, but didn’t want to mess around with getting the lettering on straight. Mind you, the bunnies were cute on their own…
I wound up cutting out six sets of the three bunnies. When I resized the file so that they’d fit on the blank notecards I bought, I discovered they’d fit perfectly on sheets of this glittery cardstock I’ve had for probably the last 15 years. I bought it because it was sparkly and pretty, and then had no idea what to do with it. Also, that much pattern can be a bit much in one big chunk, but in smaller shapes? It works!
Once they were all cut out, I took the plunge and started shuffling them around to see how any three given patterns looked side-by-side-by-side. I have a hard time with being random, and this takes every ounce of self-uncontrol that I have in me.
Once I was satisfied with my groupings, I glued them down on my card blanks:
I elected to colour in their eyes and noses just to give them a bit of definition.
And there we have it: quick, simple Easter cards!
I did use a cutting machine for my bunnies, but I think this could be achieved with a bit of patient tracing and cutting with scissors…although if I were doing that I’d probably not bother trying to neatly cut eyes and noses. I used a plain UHU glue stick to affix them, nothing fancy. And they were a great way to use up smallish pieces of paper that might not have gotten used otherwise.
Happy National Grammar Day! If you’ve been reading me for a while, you likely know I have a bit of a fixation on grammar. And spelling. And language. Nothing aggrieves me more than getting a mass email at work from “You’re Social Committee”.
I’ve marked this occasion (I’m loath to call it a holiday) in the past by flying my language-freak flag with a tea towel, and one fun if amateurish t-shirt. I shouldn’t be so hard on the shirt, actually. Despite its clearly homemade vibe, it doubles as a nod to The Simpsons and still makes me laugh. A few weeks ago, I found the perfect design to try my hand at another shirt, and kept my fingers crossed that the execution would work as well as the idea.
I started out with a plain maroon t-shirt from Michaels, and some silvery heat transfer vinyl, and got the design ready to cut on my Silhouette cutting machine. (A note: this picture is the most accurate representation of the shirt’s colour. Don’t ask me what happened in the later pictures.)
This is the back side of my cut. See the outlines of the letters?
A confession: it took me two tries to get this cut out properly. When I initially adjusted my cut settings for “heat transfer vinyl, metallic”, it cut straight through the vinyl and the plastic carrier sheet. When I adjusted them to “heat transfer vinyl, smooth”, it didn’t cut quite all the way through the vinyl on the first pass, and I had to feed it back into the machine for a second go.
While I was weeding the excess vinyl from my design, I discovered that if I pulled/stretched it too much, it sprang back on itself like curly ribbon – you can see a little bit of that above. Between my cutting issues and weeding issues, I should have realized how finicky this stuff was going to be.
Did I mention that this metallic vinyl was finicky? After following the application instructions, I still found that parts of it really, really liked hanging on to the plastic carrier sheet and were reluctant to adhere to the shirt (although an extra taste of my heat press solved that). It’s a bit hard to see in this shot, but the serif on the bottom of the “r” in “your” positively refused to join the rest of the letter, and the serif on the bottom of “I” folded over upon itself. Finicky.
Although the instructions advise to wait 24 hours before laundering my newly festooned garment, and it’s been several times that, I’m still convinced this (finicky, finicky) stuff will all slide off the first time I wash it. But I have pictures now to prove that, however briefly, I had an almost-professional looking grammar shirt.
I’m not kidding, guys. The bake I’m sharing today is my grandmother’s recipe. I can’t share the actual recipe here under penalty of haunting, but here’s one that’s relatively similar. Just, you know, not as good (of course). 😉
These were the sugar cookies I remember growing up, and they’re different than most. I was…pretty old…before I realized that when most people say “sugar cookie” they mean some weird, buttery cutouts decorated to the nines with icing that’s very pretty but makes my teeth hurt to look at it. The cookies I knew used Crisco, giving them a beautiful, neutral flavour; they were sprinkled with coloured sugar before baking, giving them a pleasing crunch. They’re never too sweet, but sparkle prettily on a plate. When I was a kid, my mom used to get out her shaped cookie cutters at Christmas and enlist her helpers to sprinkle sugar in artistic and realistic designs – but when I got older, I learned they taste just as good cut out in plain circles with a little red-white-green sugar on top for colour.
With Valentine’s Day fast approaching, I got the idea to cut them out into heart shapes and use a variety of coloured sugars to try and recreate a conversation heart aesthetic. If you’ve been with me for a while, you’ll know that I’ve got a bit of a thing for conversation hearts.
And look at them, sparkling prettily!
The big cookie cutter was bigger than I realized, so I soon switched to an antique one (with a wooden handle and all!) to churn out some smaller cookies.
“But wait!” I hear you say, “What’s conversational about these?”
I did prepare a batch of bright-pink royal icing, ready to pipe all sorts of sweet and snarky sentiments, but…it wasn’t to be. I used a recipe from a pretty well-known baking blogger, and although it came together perfectly – and stiffly – in the bowl, it was a mess on the cookies. It might be OK for flooding the entire surface with icing, but not for detailed work. Would I use that recipe again?
About the only positive thing I can say, besides the fact that it dried glossy and gorgeous just like the recipe said, is that it might be handy for people who are bashful about declaring their feelings and don’t want to put themselves out there too much:
“‘Be mine’? No, that says, uh, ‘Mr. Mint’.”
So while I did not wind up with my bevy of conversation hearts, I did wind up with a really delicious batch of sugar cookies to show for it, which is a victory in my books.
When I was a young ‘un, I understood that “biscotti” meant “a rather hard, crisp cookie found in hipster coffee shops”. While that definition wasn’t necessarily wrong, it didn’t tell the whole story, and it wasn’t until many years later that my language-loving self learned that it came from the Italian for “twice cooked”. “Bi” = “two”; “cotti” = “baked”.
The twice-baked nature of biscotti makes them a little fussier than just making a drop cookie, but when I found myself craving a very specific flavour combination a couple of weeks ago, I knew it was going to demand those crispy edges, that texture. I managed to find the recipe I used the last time I made them (about, oh, four jobs ago) and altered it to suit my needs: about 2 Tbsp orange zest grated into the batter, and 1/2 cup chopped pistachios instead of the chopped cherries called for.
It’s hard to tell from the picture above, but that bowl smelled of orange zest and almond extract at that point and was making the whole kitchen smell good.
Once the chocolate chips and pistachios were mixed in, I shaped the dough into two loaves for the first bake (prima cottura?) After the loaves were slightly golden and set, they cooled off for ten minutes before slicing diagonally into 1/2″ slices.
I had…issues…with the slicing part. While I admit that I did not have a ruler handy to ensure perfect 1/2″ intervals, the recipe didn’t exactly tell me what kind of angle I was supposed to use. If I tried to cut them thin-ish (i.e. 1/2″-ish), they’d be so thin that they’d break and crumble; if I cut them thicker, they’d…break and crumble, but also be really thick. No way was I getting the projected 18 slices out of the first loaf. On the second loaf, I thought I was smart when I started by cutting it in half, thinking it would be easier to sub-divide each half into 9 slices. Oh, how wrong I was.
Once the loaves were hacked into as many viable slices as possible, in they went for their second bake. The recipe specifies “cut edge down”, as though there are a bunch of home bakers out there who try to balance them on edge. After 8-10 minutes on one side, and then flipped for 5 more minutes, they were a delightful golden brown colour.
They weren’t going to be winning any beauty contests, but don’t judge a book by its cover: my test audience loved these. They had a much more sophisticated flavour combination than your garden-variety chocolate chip cookie and provided a nice palate reset after weeks of rich holiday baking. I have no idea how to get around my slicing issues (but am open to suggestions!) but haven’t counted this recipe out yet.
Other subject lines that were considered for this post:
"I've got garlic in my soul."
Rejected because: As an individual of Ukrainian descent, of course I have garlic in my soul. Heart, soul, genes - you name it, it's there. If I still ate meat, I'd probably be working my way through a coil of kubasa from Tenderloin Meats as I type this.
"I wouldn't touch you with a thirty-nine-and-a-half-foot pole."
Rejected because: In these fourth-wave days of aerosolized droplets, this actually sounds like sound public-health advice. Thirty-nine-and-a-half-foot poles: when two metres just isn't enough.
Back when Craftster still roamed the interwebs, one of the members posted a picture of this same scarf she had made for herself, along with a bit of a rant how, as soon as she posted it on social media, everybody and his brother dogpiled on her: “Can you make me one? I neeeeeed it!” Several duplicates later, she was sick of the yarn colours and didn’t want to see the darned thing again, when all she had originally wanted was something cute to wear to a holiday party.
My crochet skills at the time were pretty rudimentary and I wouldn’t have dared attempt this for myself back then, but I’ve gained a bit of confidence and really wanted to try it this year. I didn’t include it as a Craftmas post because a) this was for myself, and not a gift, and b) I didn’t have it finished by the 25th. But who cares? It’s still warm and cute!
It’s folded in half in the picture above – the bottom half (not seen) is solid red, and altogether it measures 138 cm in length. I didn’t take a lot of in-progress shots because it worked up fairly quickly and there wasn’t a lot to be said. It’s done in Corner-to-Corner (C2C) crochet, which means that instead of working in either horizontal or vertical rows (depending on your perspective), you work it on the diagonal.
See how that one side is much longer than the other? There are lots of great tutorials for it online, so I won’t attempt to elaborate further except to say that if I can do it, anyone can. The way you work “squares” of stitches at 90-degree angles to one another makes for a lovely soft and squishy texture.
The eyes and nose are crocheted, too, and then sewn on, and the mouth was free-hand sewn on. I was going for his devious, plotting smirk.
Even though Christmas is over, I’m still going to wear him until the weather warms up – hopefully he’s recognizable by the general public.