DIY PET SCARVES

 Our church recently did a Furry Friends Blessing in the Park and some of the members of the Blankets of Hope quilting ministry made different sized scarves for the pets. Some of them tied and some you just slipped over the collar. 

Since we have cats, I made smaller ones that slipped over their collars. They were so easy and so much fun. I took lots of pictures as I made some to be able to share the process with you since it doesn't really require a pattern so you will be seeing pictures not always from the same print.

Before I go any farther, I should admit to just a little bit of OCD. The good news it doesn't affect every aspect of my life. The bad news is in the areas it does affect, I come off sounding like I am really micromanaging and that's not good. I sound that way when I write up tutorials such as this one. I apologize now and hope you will still continue to read this post and appreciate it.

I had to go buy Charlie and Parker new collars because I think we donated the ones we bought them when we first got them because they hated them. I wasn't really sure they would wear them now that they are three, but they do. Charlie is happier than Parker, but every time I find Parker's on the floor somewhere or notice that he isn't wearing his, I put it right back on. Charlie has never removed his. I will be making them a Christmas one after Thanksgiving so they will be festive. Right now Charlie is wearing sunflowers and Parker is wearing pumpkins. They look so cute.

I measured around their necks and decided an 8.5 inch square would be big enough and it was.

1) First I cut a square 8.5 inches.

2) Then I folded it in half vertically with the pattern.

3) I lined the bottom of the "rectangle" with a horizontal line on my cutting mat so that the cut edges opposite the fold also lined up with a vertical line on the mat.

4) I lined up the edge of my cutting template with the lower edge of the fold and then 2.5 inches down from the top on the cutting edge opposite the fold and

cut two triangles off. (Discard the triangles for another project.)

When you open it up, it should look like this.

5) Cut the point off the scarf. This is to reduce the bulk at the tip. If you don't cut off enough, just snip off a little bit more.

6) Now you are ready to move to your ironing board. You will be turning the edges under about 1/4 inch and pressing them down.

Start with the top side edges first and

then down the diagonal sides.

Once you have done this, you will start back with the sides and fold them one more time and press.

If you need to pin it help hold it down, do that. It doesn't really matter which diagonal side you start with. Fold one side again and press. (Pin if is helps.)

When you fold the first diagonal side for the second time, you can cut off any excess. (Look closely at the picture.)

Then fold the tip down to the fold so that when you fold the other diagonal side down,

the tip will look like this. Pin as needed. 

Press the top of the scarf under 1/4 inch once.

7) Now you are ready the sew the folded hems on the machine stitching close to the folded edge.

It depends on which diagonal side you started folding first the second time, but when you are stitching down the hem as you go around, stitch to the end of the top hem at the point. It might be hard to see in this picture. Maybe it will be easier in a picture of a finished scarf.

8) Once you have stitched down the hem along the bottom 4 sides, you will fold the top portion down to make the casing. 

You are bringing the top fold to the point in which the diagonal sides start. Pin if it helps you.

This will cover up where the hems meet so don't worry if it didn't look good before. (Remember I have some OCD issues with some things I do.) 

9) Stitch close to the edge across to form the casing. Remember I only folded this edge down once. That reduces some of the bulk.

AND you are finished. All you have to do is push the leash through the casing at the top.

Here are some I made for the Pet Blessing... (and Charlie and Parker)

This size would work for a small dog also.

ACORN KISSES

 I saw a picture of these darling Acorn Kisses on Facebook. Where else you might ask. Anyway I thought they would be so cute to make and offer for the Cafe Treats at PWUMC and were they ever!

I checked them out and the first thing I learned was that there was such a thing as mini vanilla wafers that I needed. I was so disappointed! You see I bought two, yes two boxes of vanilla wafers a while back I think to make my husband some banana pudding and never got around to it. When I saw the picture my first thought was I had something else to do with the vanilla wafers. That's why I was disappointed to learn there was such a thing as mini vanilla wafers and that is what I needed to make the Acorn Kisses.

Everything else I had so it wasn't that much trouble to run down to the grocery store about a mile from our house and buy a box of the mini vanilla wafers. After that I just had to fit making them in with my busy schedule since you have to allow some drying/setting up time and I was in business.

Things you need to make Acorn Kisses:

Mini vanilla wafers

Hershey's kisses

1/4 cup chocolate chips

butterscotch chips

You start by laying the vanilla wafers top side down on a cookie sheet or platter, depends on how many you are going to make.

Unwrap the same number of kisses as vanilla wafers you are using. (I made 50 and was trying one out to see how it would fit on the wafer.)

Melt the 1/4 cup of chocolate chips in the microwave. I did 30 seconds on High, stirred, and

then did about 20 seconds more on High. Stirred until

smooth. This will be used as the "glue". 

Dab just a little of the melted chocolate on the broad flat side of the kiss and then press it gently in the center of the vanilla wafer.

Allow to cool and set. (I did other things and came back to them a couple of hours later.)

The last thing to do is to attach the butterscotch chip to the top of the vanilla wafer to represent the stem on the acorn.

My tip for you is what you can do to make adding the butterscotch chip easy. (I tried a couple of things but found the cooling rack was the best.)

I placed each kiss with vanilla wafer between the wire in the rack.

I couldn't get my butterscotch chips to melt, so I used the leftover melted chocolate for the glue for the butterscotch chips. 

I tried to use it sparingly so it didn't show, but wasn't always successful.

The patrons of the cafe didn't seem to care. They thought they were adorable and they didn't last long. A couple of children ended up sneaking two, but most only took one.

Open wide and enjoy.

CHOCOLATE TEA BREAD

 

The applesauce is the secret ingredient that helps make this Chocolate Tea Bread so moist. I also substituted some chocolate/mint chips for the semi-sweet chocolate chips and they gave the bread an amazzing mint taste.

I made the bread for PWUMC Cafe Treats at church. I thought it was a nice change from mini-muffins, bars, and cookies. Because I made a large loaf instead of several mini-loaves which is what I usually do, I cut it in slices and then cut the slices in half. Worked out great and gave me enough for a decent amount to offer.

I think I will make it again but make the mini-loaves so we can enjoy it at home. I can freeze two of the loaves and then eat the other one. Later I can get another loaf out to enjoy. Just wrap in foil well and then store in a freezer ziplock bag in the freezer, if you do the same thing. Check the loaves starting at 45 minutes.

PRINT RECIPE.

CHOCOLATE TEA BREAD

1/2     cup applesauce

1/3     cup shortening

2        eggs

1/3     cup water

1         cup sugar

1-1/2  cups flour

1/3     cup baking cocoa

1         teaspoon baking soda

3/4    teaspoon salt

1/4     teaspoon baking powder

1         cup (6 ounces) semisweet chocolate chips (I used some chocolate mint chips that I used.)

1/3     cup chopped walnuts, optional

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 3 - inch loaf pan. (Do not skip the flour.) Set aside.

In a mixing bowl, combine the applesauce, shortening, eggs, water, and sugar;

beat on low speed for 30 seconds.

Combine the dry ingredients with a whisk and

add to the applesauce mixture.

Beat on low for 30 seconds.

Increase the speed of the mixer to high and beat for 2-1/2 minutes, scraping the sides of the bowl occasionally.

Fold in the chocolate chips and nuts, if you are using the latter.

Pour into prepared pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes before removing to a wire rack to cool completely. (Run a knife around the inside edges of the bowl to help loosen.)

I wrapped it in foil overnight. The next morning I cut it in slices and then cut the slices in half to make serving sizes for the Cafe Treats.

APPLESAUCE MINI-MUFFINS

 

I always say you are never too old to learn. At least, I'm not. I had never heard of turbinado sugar that is called for in this recipe for Applesauce Mini-Muffins that Cafe Treats Baker Dorene made recently for the Cafe at PWUMC. I remembered how pretty they were on top, but didn't know why. 

As I was typing up the recipe below, I edited it to indicate you could use brown sugar but decided I should check it out anyway and I learned something.

According to thespruceeats.com:

Turbinado sugar is a natural brown sugar that is made by pressing sugar cane to extract the juice. The resulting sugar cane juices are allowed to evaporate, leaving behind large light brown sugar crystals. Turbinado sugar is less processed than granulated sugar and retains some of the natural molasses from the sugar cane juice. This makes it more moist and flavorful than granulated sugar. Some cooks prefer turbinado because it's minimally processed; others prefer it because the large crystals lend themselves to decorating the tops of baked goods.

If you wanted to make these delicious muffins larger (regular sized muffins), just bake them for about 30 minutes and don't forget to immediately drizzle a little maple syrup over them and then sprinkle a little turbinado sugar or brown sugar if that's all you have. They really are a delightful little muffin.

PRINT RECIPE.

APPLESAUCE MINI-MUFFINS

1        cup sugar

1/2    cup (1 stick) butter

1        egg

1-1/2 cups applesauce

1        teaspoon vanilla

1        cup raisins

2       cups flour

1        teaspoon cinnamon

1        teaspoon baking soda

1/2    teaspoon salt

maple syrup

turbinado sugar

Preheat the oven to 350 degrees F.  Fill miniature muffin tins with paper liners. Set aside.

Cream together the sugar and butter til smooth and light.

Add the egg.

Combine the applesauce, vanilla, and raisins in a bowl and then add to the creamed mixture.

Sift together the dry ingredients - the flour, cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until well blended.

Fill the paper liners to 3/4 full. (personal note - I like to use my tablespoon cookie scoop).

Bake until done, about 15 minutes.

Immediately top with a little maple syrup and then sprinkle lightly with turbinado sugar (or brown sugar).

JEAN'S LEMON CREAM CHEESE COOKIES

 Frosting just makes cookies look so much inviting. Kinda like it does a cake, especially if it is thick on the cake. I really should do it more often, but I usually find myself omitting it if the recipe calls for it. I will try to do better.

Glaze frosting on cookies is usually just powdered sugar, milk or water, and maybe some flavoring. The amount of liquid you add depends on how thin or spreadable you want the frosting to be.

When Cafe Treat Baker Jean brought these to the cafe for the Cafe Treats, she told me she had made these by a different recipe, but that she really preferred this one. I have seen other recipes for lemon cream cheese cookies, but they were different from this one. 

All I can say is these cookies were amazing and I'm glad she found this recipe and decided to give it a try.

 

PRINT RECIPE.

LEMON CREAM CHEESE COOKIES

1     lemon or yellow cake mix

1/2 cup (1 stick) butter, softened

8    oz cream cheese, softened

1     egg

2    tablespoons lemon juice

2    tablespoons lemon zest

1     tablespoon lemon extract

*     *     *     *     *

1     cup powdered sugar

2+ tablespoons lemon juice

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or may used ungreased. Set aside.

Beat the butter, cream cheese, lemon zest, and lemon extract for 2 minutes. Neat in the egg and lemon juice until smooth.

At low speed, add the cake mix until smooth.

Using a tablespoon cookie scoop, drop the dough two inches apart on the cookie sheet. Bake for 10 to 12 minutes. The cookies do not brown around the edges and make a soft cookie not a crisp one.

Allow the cookies to cool before frosting.

To make the frosting, stir the lemon juice into the powered sugar, adding slowly so glaze consistency will be spreadable and will set up on cookies.

Separate the cookies with wax paper to store.