You give me wings...

I am thinking of remaking an old piece of mine. Perhaps making it as a set. This is the old piece of mine, I sold it back in 2008 but always thought it would have looks so pretty as a set:


So I think sometime soon I am going to make this again, not this exactly but along the same lines. I'm going to make a set of earrings to go with it. I think that would look really nice.

I have a long list of things I need to do. I love just sitting at the beach and making pieces there. It just gives you that extra tranquil feeling being in such a peaceful place making something like this.

Hope you all are enjoying the warm and sunny weather.

Any one need a conversion chart?

I found this today. Super helpful for those of you who may need it.

Conversions for U.S. and Metric

U.S. CUPS TO GRAMS

All-Purpose Flour and Confectioners' Sugar

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams

Brown Sugar

1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams
3/8 cup = 75 grams
1/2 cup = 100 grams
5/8 cup = 125 grams
2/3 cup = 135 grams
3/4 cup = 150 grams
7/8 cup = 175 grams
1 cup = 200 grams

Butter or Margarine

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Cake Flour

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 70 grams
7/8 cup = 85 grams
1 cup = 95 grams

Cocoa

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams

Flaked Coconut

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 45 grams
2/3 cup = 50 grams
3/4 cup = 60 grams
7/8 cup = 65 grams
1 cup = 75 grams

Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams

Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams

Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

Triple-Chocolate Cranberry Oatmeal Cookies

I love love love these cookies so much. I probably make them every holiday season or for every party I go to. No one seems to mind though. The original recipe calls for chocolate to be drizzled over the top. I don't think it needs that because they are quite perfect the way they are. Sometimes... it can be a little bit of a chocolate overload with the added chocolate on top. These are just right. Enjoy!

Triple-Chocolate Cranberry Oatmeal Cookies

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries

Directions

1. Preheat to 350°F and line 2 large rimmed baking sheets with parchment paper
2. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend
3. Using electric mixer, beat butter and both sugars in large bowl until smooth
4. Beat in egg and vanilla
5. Add flour mixture and oats and stir until blended
6. Stir in all chocolate chips and cranberries.
7. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart
8. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes
9. Cool on sheets 5 minutes then transfer to rack.
   
10. Let them cool completely until milk chocolate sets, about 1 hour.
    

If you want you can make these 2 days ahead. Just be sure to store them in an airtight container at room temperature!

Adapted from Bon Appétit

Oreo and White Chocolate Blondies

I have a huge baking and cooking urge coming on. I am not sure why but I have so many idea and so many things I want to eat. Anyone else ever get like that?

I want to share with you some Oreo and white chocolate chip blondies I made a while back. I can't even remember where this recipe came from, but if I could, I would shake the hand of whoever brought it into my life.



Oreo & White Chocolate Chip Blondies
1 cup melted butter
2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup white chocolate chips
1 packet/roll of Oreos, coarsely crushed

- preheat oven to 350°F/180°C
- mix brown sugar, butter, eggs & vanilla extract
- once combined, mix in flour
- add in Oreos and white chocolate chips
- pour mixture in a buttered 9X13 pan and bake for 25-30mins

Guess what I got...

...A NEW PAPER BEAD ROLLER!

I have been experimenting with different sizes of paper and different cuts. It's so much fun. I can't wait to make some jewelry with these new beads.

Stones and Metal

Well.. I decided to make some stone pendants tonight. Here is the result:


Soon they will be made into fantastic necklaces. Hooray!

SPRING BREAK!! Brownies...

Whether you are ending or starting spring break, these are a tasty treat.

My friend Kayla and I were rained in yesterday thanks to the horrible weather we have for spring break. But we decided it was time for some experimental cooking. You don't need to put too much effort into these brownies because like we did, you can use a box or bag mix. When you are on vacation, thing are supposed to be simple and uncomplicated. =]

You do however have to like kahlua in order to enjoy these. They do need extra time to cook, we added 5 minutes to the box time, but they come out super fudge-y and are well worth it.

So now I present you with:

Cate and Kayla's SPRING BREAK brownies.
WOOOHH!

You will need:

• 1 box mix (we used a triple chocolate one with chocolate chips, but you could always add 1/4 cup chocolate chips to any mix)
  
• eggs
• vegetable oil
• water
• cooking spray
  
• 2 table spoons flour
• 1/2 cup Kahlua mocha liqueur

Instructions:

• Gather your materials. Make sure you have legally acquired your Kahlua!
• Preheat the oven to 350degrees!
  
• Mix box mix, eggs, vegetable oil, and water as instructed by your mix of choice
• Add Kahlua and mix. You will notice the batter has become somewhat watery; add 2 table spoons of flour to thicken it up.
• Coat your favorite brownies pan with cooking spray. I like to use a 13x9 glass pan.
• Bake as your mix requires for the size pan you have used, you will likely need to add an extra 5 minutes. For mine, I baked for 30 minutes. If you are unsure, stick a toothpick or fork in the middle of your brownies; if it comes out clean, they are done.
  
• Remove from oven when done and allow to cool for 5 minutes if you can wait that long.
• Enjoy the gooey fudge-y-ness!

The best thing about this is that you can substitute! Try experimenting with different types of Kahlua. Or for St. Patty's day on Wednesday, try making these with one of the many delicious flavors of Bailey's.

Happy baking, spring break, and St. Patty's day!