This week I have been doing a lot of sewing for my online shop. I’m at the point where I feel like if I see another piece of fabric I could just get a little nauseous! I like sewing but eventually I do get a little over it. My fingers and arms are covered with cuts and scratches from pins sticking me from within moutains of mesh and tulle like fabric. I do enjoy creating things though:) Here are some photos of the skirts that I have made so far this week. All are plus sizes.
I like to call these two my Moroccan numbers. For some reason when I see these colours I think of Morocco.
The fabric that this maxi skirt is made of is so deliciously soft it’s out of this world!
White lace skirt with a grey lining
And this one is one of my favourites, I love the colours:)
And bubble hems are always fun! No doubt there will be many more blog posts about sewing in the near future as my pile of fabric is not finished yet! Happy sewing!
So yesterday these happened!
They are delightfully sticky and yummy!
I thought I would share the recipe with you all.
Lemon Blueberry Rolls
1 ¼ cups whole milk
12 tablespoons unsalted butter
½ cup sugar
2 teaspoons lemon zest
½ teaspoon salt
2 ¼ teaspoons active dry yeast
4 cups all-purpose flour
For the filling:
10 oz blueberry jam
2 tablespoons water
1 cup powdered sugar
3 teaspoons milk
1 ½ teaspoons lemon juice
Heat the milk in a medium saucepan until bubbles form around the edges. Turn the burner off and add butter, sugar, lemon zest and salt. Stir to combine, then continue stirring until the butter melts. Allow the mixture to sit until it reaches between 110º and 120º F. Add the yeast and let it sit for 10 minutes, until it turns frothy.
Pour the milk mixture into the bowl of a stand mixer and start adding the flour a ½ cup at a time. Once all the flour is incorporated, cover and let it rise in the bowl for one full hour. Punch down the dough and knead lightly. Roll the dough into a large rectangle about ¼ inch thick. Spread the blueberry preserves over the entire surface and roll into a long tube. Cut 1 1/2″ sections from the tube for the rolls. Place 2” apart on a parchment-lined sheet or in a baking dish. Allow to rise for 45-60 minutes. The dough will continue to rise after you put it in the oven.
Preheat the oven to 220 Cº. Beat together egg and water and brush over the tops of the rolls. Bake for 8-12 minutes, remove from oven.
Mix together all glaze ingredients. Drizzle lightly over warm rolls. Serve warm or up to 24 hours later if stored in an airtight container.
I have been doing a lot of sewing lately squeezed in between all my other jobs and chores 🙂
I finished this polka dot skirt last week but I just forgot to upload the photos of it last time I posted.
I whipped this creation up this afternoon with no pattern what so ever. I just got an idea and started snipping and pinning and I’m quite pleased with how it turned out.
I made these today and thought I would share the recipe with you all:)
Chocolate Buttermilk Muffins
makes 12 muffins
1 c. vanilla soymilk
1/2 c. butter, melted
1 egg, beaten
1 3/4 c. whole wheat flour ( I used spelt flour)
2/3 c. raw brown sugar ( I used demera sugar)
1/2 c. unsweetened cocoa powder
1 t. real vanilla
1 t. baking soda
1/4 t. salt
1/3 c. real chocolate chips
1. Preheat oven to 375 degrees and lightly grease muffin tin with coconut oil.
2. Combine dry ingredients in a large mixing bowl.
3. In a separate bowl combine melted butter, buttermilk, vanilla, and egg.
4. Add wet ingredients to dry ingredients, stirring only until moistened – don’t over mix your muffins!
5. Fill muffin cups 2/3 full.
6. Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean (ours had to bake the full 20 minutes).
7. Cool in pan for five minutes, then remove muffins to wire rack to cool.
These are surprisingly yummy, despite the wholemeal flour!
Enjoy and happy baking!
In the last week or two I have been working on making some plus size skirts. I sell a lot of plus size clothing online and I thought it would be fun to make some to sell as well.
This is a size 20-22.
This was a pair of jeans that I chopped in half and altered into this chiffon skirt. Size 22.
Heart Skirt Size 26. This one is sold.
The other two are for sale on my trademe account. I will be making more in the next few weeks.
Today I have been upcycling a pile of tops that have been waiting on my table for me for at least a week. This is how they turned out:
I am selling all of these but I really need to find the time to make myself some of these too! 🙂