PATTERN with a FOCAL PRINT

 You know when you have one print that you want to focus on in a quilt pattern? Well, this pattern is a good one for a focal print and it goes together fairly easily. You just have a square and a HST (half square triangle). The pattern develops by the placement of the HST.

Now don't let HSTs scare you. Just stay with me and I will show you an easy way to make them. Here is a picture of two of the squares and two of the HSTs in their placement. Pretty, right? You just keep reproducing them and add a narrow "ribbon" border from another color (I'm going to use gold) and a bigger border using the focal print. 

My center portion will be 36 x 36 inches. The borders will increase the finished size to 44 x 48 inches.

The center design contains 36 blocks - half (18) of those will be cut 6.5" squares from the focal print and then half (18) HSTs. The HSTs will be made from nine (9) squares cut 7 inches from each of the two solid colors.

Don't count the squares...I changed my mind after I cut them.

Since the squares are done, you only have to make the HSTs and then you are ready to sew them together in your pattern.

I cut the solid colors 7 inches instead of 6.5 inches like the squares. This is a 1/8" bigger than really needed but I will trim off any excess after I make the HSTs. (I also do this because it is much easier to add 1 inch to the finished size than adding 7/8ths to the finished size and then measure it.) You know your finished size will be 6 inches because you cut the squares 6.5 inches and a 1/4" seam all the way around reduces the square to 6 inches  when finished. Since you will be making two (2) HSTs from one (1) square you only need half as many larger squares cut , thus nine (9). I guess I should say from two(2) squares because you will be sewing two (2) squares together - one of each color, but that is a total of nine (9) of each color to make eighteen (18) HSTs.

Making a HST...

4) Line up two of the squares one of each color to fit perfectly over each other as shown in 1). Then draw a diagonal line from two opposite corners. 3) Yes I used a pencil to draw my line on the light colored square. 2) You will be cutting on the line. 9)

5) I set the machine for 1/4" seam measurement and lengthened the stitch to 2.2. First stitch 1/4 " from the drawn line from corner to corner. 6) Then rotate the square around and stitch 1/4" from the drawn line on the side of the line. 8) May be hard to see. Then using the ruler as you guide, cut on the drawn line 9) making two triangles and press the seam open pressing away from the right side 10).

Once you have all of the HSTs made, you can trim off the excess making the HSTs 6.5 inches square.

Having a 6.5" square template helps to do this. You can use a larger square. It just means you will have to move the template as you work around the HST. Line the diagonal seam with the 45 degree line on the template 11) and trim off the excess. 12)

Here are the squares and HSTs on my design wall...

 Even though I showed you the pattern at the beginning of this post as a 12.5" block, that isn't how I sewed it. I wanted you to see what the pattern looks like with four (4) of the thirty-six (36) blocks.

Instead it is faster to make six (6) rows and then sew them together.

To make the rows, start with the first block on the left side and sew it to the second block (HST). Continue across with the other four blocks.

After I had each row made, I pressed the seams toward the focal print. 

You can sew two rows together as you finish the second one or wait until you have all six rows made; it doesn't matter.

Remember when sewing two rows together to "nest" the seams together and secure the left side with a pin. If you pressed correctly, this will be easier to do.

Ease the space between the seams together and secure them with several pins. 

All six rows sewed together...

I pressed the seams for the rows toward the top. It doesn't really matter.

To complete my quilt top, I cut  four (4) strips 1.5 inches wide across the WOF (width of the fabric). 

I am measuring the strip with the "yellow" ruler. The "black" ruler is placed next to it before removing the yellow one to cut the strip. That way I will be cutting on the right side of the ruler.

I sew the side strips/borders first and then add the top and bottom strips/borders last. When I have a narrow "ribbon-like" border, I press the seams toward the strip. When I do the machine quilting, I will stitch close to the inside of the seams so that it looks like a ribbon sewed on top of the quilt.

Trim off the excess...

The first border is added...

Then I cut the outer border. Because my quilt top right now is square, but I want my finished quilt to be a rectangle, I will sew a narrower border (Cut 2.5" x wof) on the sides and a wider border (Cut 5" x wof) on the top and bottom.

Once again I will sew the side borders first, trim the excess on the ends and then sew the top and bottom borders and trimming off the excess. Before sewing the top and bottom borders, I pressed the side borders toward the ribbon border. After sewing the top and bottom borders, I pressed again toward the ribbon borders.

It is ready to take to Blankets of Hope Tuesday when we meet and be pinned with backing and batting for me to machine quilt.

This was really a fun quilt top to make. I hope you will give it a try.

STRAWBERRY COBBLER

 I made a dessert for us Monday night that is so fantastic that I had to interrupt the Cafe Treats' recipes to share it with you all. I had watched a video on  Facebook last week and couldn't - almost t wait to make it.

When we went to the commissary at Fort Leavenworth Monday afternoon, I bought two bags of fresh frozen strawberries with no added sugar to make it. I bought two bags because one bag just didn't seem like one bag (16 ounces) held enough sliced strawberries. After we got home I looked for the video, but couldn't find it. I did find a recipe from Betty Crocker that was different and decided to use it for a guide. It is not often that I follow a recipe exactly and this one was no different.

I had to make Wayne wait for it to cool a bit which wasn't easy because it smelled and looked so delicious. It was very sweet - almost too sweet. I decided next time I would omit the stevia, but then last night when we warmed some up in the microwave to eat, it didn't taste as sweet. I still think the next time I make it I will try half as much of the stevia. 

I would consider omitting the stevia completely since there is enough sugar in the oatmeal cookie mix, but since there are no calories in the stevia, the addition of the stevia only changes the taste. 

I will also use different frozen fruit the next time I make the cobbler. The chocolate chip cookie mix would probably taste really good, but it does contain more added sugar. Since I haven't found a sugar-free cookie mix, I won't to use one with the smallest amount of sugar. If you don't care, you might want to try different mixes.

PRINT RECIPE.

STRAWBERRY COBBLER

1     (16 - ounce) bag of fresh frozen strawberries with no added sugar

1/2   cup of stevia or sugar

1      (17.5 - ounce) bag Oatmeal Cookie Mix, divided

1      stick unsalted butter

Preheat oven to 350 degrees F. Spray lightly a 9-1/2 inch baking dish. I have a covered casserole dish that size that I used.

Measure out 1/2 cup of the cookie mix. Add it with 1/2 cup stevia or sugar in a small bowl.

Open bag of the frozen strawberries and pour into a mixing bowl.

Sprinkle the cookie/stevia mix over the strawberries and

toss to cover the berries completely.

Spread the fruit mixture evenly in the baking dish.

Sprinkle the rest of the cookie mix over the fruit.

Thinly slice the stick of cold butter and cover the top completely with the slices.

Bake for 35 to 40 minutes or until the topping is golden brown and fruit is bubbly.

Serve warm or at room temperature.

CHEWY CHOCOLATE CHIP COOKIE BARS

 You are in for a treat today as I share another one of the Cafe Treats baked by Friend Nancy. The Cafe is a corner area in the big welcome area at our church where coffee and hot teas are served. It doesn't say Cafe but it seems like I heard it referred as such when the church was enlarged considerably with a new Worship Center, offices, and Youth area to name some of the areas about five years ago. Before we added onto the facility donuts were offered downstairs in the dining room, but with COVID everything sorta shut down. It has taken awhile to get things going but the Cafe Treats is a start. They are "catching on" and everyone is pleased to see what is available each Sunday.

Right now we are offering nine dozen cookies, mini muffins, or bars. The first few Sundays I made three different treats and brought them. I quickly realized if we were going to get it started back, I couldn't do it just whenever I could. One Sunday when I didn't bring something, I was told people asked where the treats were. My solution? Ask for help and help is what I have gotten.

Three different people each bring a different treat that is nut-free. I have been conscious of a nut-free environment ever since I had grandchildren who had allergies with peanuts and/or tree nuts. Even though I miss the nuts, I know that it is easier to say Nut Free instead of "these" are and "these" aren't especially since I'm not in the Cafe the whole time the treats are out.

These Chewy Chocolate Chip Cookie Bars were made by Nancy as I said and they were very, very popular. She had cut them in 2 x 2 - inch squares as I requested, but I decided to cut them in half since they looked so big. That meant we had 6 dozen instead of 3. That was definitely the best decision I ever made, because all but about ten of them were eaten. I froze the rest to bring out at another time. 

I won't mention who he was, but our youngest pastors came by and got three of them while I was there. I don't know if he came by while I was in Sunday school or worship or not.

I asked Nancy if she used the espresso in the recipe and she said she did. She said she purchased a small bottle of "Starbucks' Espresso Roast Coffee" that comes in very small capsules that worked great. *Nancy also said she omits the flavoring. She also often likes to use a few different kinds of chips, like Salted Caramel Chips along with the chocolate chips but didn't for the ones she brought to church. **She also said the thinks the recipe uses too many chips so reduces the amount more to her liking (about 2-1/2 cups).

They are so easy and faster to make since you don't have to make individual cookies.

RECIPE here.

CHEWY CHOCOLATE CHIP COOKIE BARS

11      tablespoons (1 stick + 3 tablespoons) unsalted butter

2        cups + 2 tablespoons light brown sugar or dark brown sugar, packed

1        teaspoon salt

1        teaspoon vanilla extract

1/4     teaspoon butterscotch flavor or vanilla-butternut flavor, optional * see note above

3        large eggs

2-1/4  teaspoons baking powder

1/2     teaspoon espresso powder, optional

2-3/4  cups unbleached all-purpose flour

3        cups chocolate chips, or a combination of different flavored chips, or chips and nuts **see note above

Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 - inch pan. Set aside.

Melt the butter and stir in the brown sugar. Add the salt, vanilla, and flavor, stirring until well combined.

Allow the mixture to cool slightly (if it is very hot to the touch), then add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl midway through this process.

Add the baking powder, espresso powder, and flour, stirring to combine.

Stir in the chips or other additions of your choice.

Scoop the batter into the prepared pan, spreading it to the edges with a wet spatula or your wet fingers. Smooth the top as best you can.

Bake the bars for 30 to 32 minutes, until they've risen, and their top is shiny and golden. Bake for the shorter amount of time in a darker pan; the longer time in a light/shiny pan. A cake tester inserted into the center won't come out clean. As long as there is no wet batter showing farther out towards the edges, the bars are done. As they cool, the center will solidify.

Remove the bars from the oven, and use a heatproof spatula to press down the risen edges; this will make the bars with flat, rather than humped tops. Let the bars cool completely before cutting; overnight is best. Once bars are cool, wrap airtight. Store wrapped bars at room temperature for a couple of days.

Tips from King Arthur Bakers:

These bars are very moist indeed just after you've removed them from the oven. You might think they're underbaked; that would be true, if you going to eat them right away. But letting them cool completely (overnight is best) leaves them with wonderfully chewy, moist texture; if you baked them completely through initially, their final texture would be much drier.

Thank you Nancy for treating us with this marvelous treat!

CHOCOLATE CHOCOLATE CHIP BANANA SHEET CAKE

 Saturday night we attended the Blue and Gold Ceremony for our grandson Tyler. What a proud moment watching him walk across the bridge to being a Boy Scout! It was also a proud evening to see his father, our younger son Patrick officiate at the ceremony. As busy as both of our sons were with sports growing up, they were dedicated to scouting and obtaining the rank of Eagle Scouts.

They served dinner first and we enjoyed some delicious pulled pork that Patrick had smoked along with some other dishes other parents brought. Patrick's wife Lori had told me I didn't have to bring anything since they were providing the pork, but when am I going to turn down an opportunity to make something awesome to share with others?

I decided I was going to make this chocolate cake since I had three very ripe bananas that needed to be used in something. I thought I might have some of it leftover if I made it in a sheet cake pan instead of a 9 x 13 " pan but I had forgotten how much Boy Scouts ate. You see they have to wait until last to get to go through the line and after they do, there isn't much left of the food. There were two pieces of my cake left. Wayne said no one likes to take the last of anything. Two pieces. I took them home and we got to enjoy them after we got home from eating out for lunch after church. It was too bad that there were only two pieces left. I had actually thought I would have enough leftover that I could take them to church for the Cafe for treats. Oh, well, that didn't happen.

Except for the fact that I used regular dark chocolate chips which don't actually have much added sugar because they are dark chocolate, but, of course, you don't have to use sugar-free products like I did. There are a lot of people who are diabetic and can't have the sugar and there are a lot of people who are not but are trying to eat healthy and not take-in so much sugar. We are in the latter group so I use a lot of sugar-free products when I can.

Anyway, I am going to have to make the cake for the Cafe sometime and make it sugar-free or Zero Sugar whichever term you like to use.

RECIPE here.

 CHOCOLATE CHOCOLATE CHIP BANANA SHEET CAKE

1       box Devil's Food cake mix (Zero Sugar)

1/3    cup of oil or 1/2 cup whichever the box directs (a regular cake mix said 1/3 cup but the Zero Sugar one said 1/2 cup)

3       eggs

1       cup water

3       bananas, mashed (a heaping cupful)

1       cup dark chocolate chips (I used a 10 oz bag which was 1-3/4 cups)

Preheat the oven to 350 degrees F. Grease a sheet pan or 9 x 13" baking pan. Set aside.

Stir the cake mix, oil, eggs, and water in a large mixing bowl with a wooden spoon until well mixed.

 

Mash the bananas and add along with the chips to the cake batter.

Fold in until well mixed.

Spread batter evenly in cake pan.

Bake until done 25 - 40 minutes depending on the size of pan you use.

Cool completely and frost as desired.

I used a Zero Sugar chocolate frosting for the cake. I removed the lid and seal and heated in the microwave about 30 seconds until the frosting was thinner and easy to spread. You could also just dust a little sifted powdered sugar on top.

I cut the pieces into pieces about 2 x 2 inch squares.

Some pictures from the evening...