Tuesday, May 21, 2013

May - Embroidery Tutorial - Detached Chain/French Knot

I have flowers on my mind! Here is a detached chain - french knot combination flower. Again, all flowers look sweet in clusters, so think out and draw the vines first, then add your flowers. I can see more detail and vines on this, but it's a general idea of where to start. Added with other flowers in a cluster would be so pretty!

1. To start, draw a slanted line, if it helps, to size your first petal. Come up from the back at the top. We will call this A. Re-insert the needle again at A and come up at the end of the line, with the thread under the needle, to the right - don't pull through yet.

2. Wrap the thread twice in an anti-clockwise direction around the needle tip. Hold the knot with your thumb and put the needle through, pulling to the right. Secure the knot by bringing the needle down to the right of the knot, and this makes a little french knot.

3. For the left petal: Come up again at A. Re-insert the needle again at A, come up at the end of the line with the thread under the needle at to the left - don't pull through yet.

4. As above, wrap the thread twice in a clockwise direction around the needle tip. Hold the knot with our thumb and put the needle through, pulling to the left. Secure the knot by bringing the needle down to the left of the knot, again, this makes a little french knot.

5. Come up right at the center of the two petals. Re-insert the needle at the same spot, emerging at A, with the thread under the tip, pull through. Secure at the top by going back down at A.  Done!
I like this flower with the french knots on each petal. It can be turned and added to, put on vines or a single stem. Have fun! 

Monday, May 20, 2013

Seasons At Home Magazine

We are happy to announce that full subscriptions to our print magazine, Seasons At Home, are available once again! We are very excited to be putting out more issues!

We hope and pray that this publication is a blessing to you and your family! Warmly, Theresa and Jessica

Saturday, May 18, 2013

Gluten Free Chocolate Pie Crust

It brings me great joy to say that we are not gluten free, but we do have a lot of friends from our church who are gluten free. When you like to have people over for meals, or need to take someone dinner, a small handful of gluten-free recipes will always be helpful!

We had some friends over for dinner and I wanted to make something for dessert. Since I haven't really done any gluten-free baking, I wasn't sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don't know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a pie. It had a nice simple sound it...

It came out so good! Perfectly sweet, chocolatey, and even better, it didn't fall apart. A very easy recipe for the non-gluten-free baker.

Gluten-Free Chocolate Pie Crust 
This recipe made a little more than what I needed for a 9" pie plate. You will either have a little leftover to freeze, or you can make a bigger pie! 

In a large bowl combine:
2 cups almond flour (or very finely ground almonds)
1/4 cup unsweetened cocoa powder
1/3 cup brown sugar
1/2 tsp. sea salt

Whisk together until blended. Stir in:
1/3 cup  melted butter
1 tsp. vanilla extract
1/2 tsp. almond extract

Stir with a spoon until the mixture is evenly moist and can be pressed together in your fingers. Press the mixture into a 9" pie plate. Bake at 400 degrees for 12-15 minutes. Let cool, then chill until cold in the refrigerator. Ready to fill!

Unfortunately, I forgot to write down the recipe for chocolate cheesecake filling I made for this, but it was so very yummy! Perhaps I will have to make it again to post another time...

Have a blessed day! Jessica
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