Category Archives: recipe

Coconut Tea Cakes

Coconut Tea Cakes are just possibly my new favorites. Adapted from my Grannie's Tea Cake recipe. #baking #cookies #recipe

Last week, I was rummaging through my favorite recipes and came across my Grannie’s Tea Cake recipe. The original recipe makes dozens of delicious flour dusted tea cakes.

Now that my kids are in college, I have working to downsize some of our favorite recipes. With a few tweaks, I simplified Grannie’s Tea Cakes to make sweet and lightly flavored Coconut Tea Cakes.


Coconut Tea Cakes 

Wet Ingredients:

  • 1 C sugar
  • 1/4 cup milk + 1 tsp lemon juice
  • 1 egg
  • 1/4 cup coconut oil (the original recipe calls for shortening if you prefer not to use coconut oil)

Dry Ingredients:

  • 2 C flour
  • 1 tsp baking powder

Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

Cream together wet ingredients by hand or with a mixer. Add dry ingredients and mix well.

Scoop onto cookie sheet with a cookie scoop. Dip the bottom of a flat glass or bowl in flour and use to flatten the dough. Bake 12 – 15 minutes. Cool about 2 minutes on cookie sheet before removing to a cooling rack. Cookies will remain light colored but will be golden on the bottom.

Makes 18. (This is 1/4 of the original recipe. It scales nicely!)






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Chocolate Covered Butter Toffee

Still hot butter toffee covered in chocolate.

Yesterday, I posted a video to my Instagram sharing part of the toffee process.

How about an easy to read recipe, too? I found this in an old church cook book and have used it for years. I’ve since since similar recipes all over. It’s super easy to make an absolutely delicious.

Butter Toffee!

  • 1 cup salted butter (no substitutes!)
  • 1 cup sugar
  • 1 cup chopped pecans, divided
  • 1 cup chocolate chips of your choice

Line a cookie sheet or jelly roll pan with parchment paper or a silicone baking mat.

Sprinkle 1/2 cup of chopped pecan over pan.

Mix remaining pecans with chocolate chips. Set aside.

Cook butter & sugar over medium high heat until 300°F, stirring constantly.

Pour hot candy over pecans.

Sprinkle chocolate chips & pecans on top of hot toffee. Let sit a few minutes and then spread melted chips with a spatula. Allow to cool to room temperature. Refrigerate approximately an hour to firm up chocolate. Break into bite sized pieces and store at room temperature.



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31 Days of Halloween – Mixed Spice & Pumpkin Cake

31 Days of Halloween on

We’re doing something a little bit different today on 31 Days of Halloween!  Below, you’ll find a fun recipe and video from my dear friend and fellow TTMTer, Cat Magraith.

The following Talk to Me Tuesday is a much-watch, with Cat’s young daughter Tara being the star of this Food Network worthy show!

Pumpkin cake!

As you probably noticed in her video, Cat is in Australia, so I’ve made a few recipe notations for my American friends. You’ll find those in italics. Her recipe is the bold text.

Pumpkin Cake

Sift dry ingredients into bowl and add remaining ingredients.

Mix well and spoon into loaf tin or muffin tins.

Bake for 30-45 minutes or until toothpick inserted in cake comes out clean.  I cooked 50 minutes at 350F, but I started checking around 40 minutes.

Optional: sprinkle powdered sugar on top or make a powdered sugar glaze with 1 cup of powdered sugar and 3 TBS of milk. Glaze when cooled.

Mixed Spice (my version)

There are LOTS Of recipes for Mixed Spice online. Use whatever works best for you. This is the version I currently have in my pantry.

Mixed Spice

  • 1 Tbs ground cinnamon
  • 1 Tbs ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground Ginger

Store in a container with a tight lid. Use as needed. This also makes a fantastic addition to butternut squash and sweet potatoes!

Here’s another recipe from BBC’s Good Food. Do you have a Mixed Spice recipe? I’d love to know what it is!

Are you making projects from 31 Days of Halloween? Share your photos with my flickr group! There will be a fun surprise after Halloween for one lucky winner!


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31 Days of Halloween – Caramel Apple Bites

31 Days of Halloween on

Here we are again and we’re one day closer to my favorite holiday as we continue on with  31 Days of Halloween!

Today, I’m sharing a quick and easy caramel apple fix. Do you have five minutes? Then you can do this!

Caramel Apple Bites

What you’ll need:

  • One Granny Smith or your favorite tart apple
  • Caramel candies
  • chopped walnuts or pecans (optional)
  • wooden toothpicks
  • microwaveable plate*
  • parchment paper

*Don’t want to microwave? Try this under the broiler, but keep any eye on it, the candy will melt fast!

Caramel Apple Bites

Slice and core the apple any way you like, I like to cut my apples in 8ths for a nice apple bite! Place apple slices on parchment lined microwave-safe plate.

Caramel Apple Bites

Using toothpicks, attach one caramel to the center of each apple

Caramel Apple Bites

Microwave until the caramel just starts to melt. It takes my microwave about 1 minute and 20 seconds. Time may very with yours, so keep an eye on it.

Some of your caramel slip off? That’s okay, just scoop it up and dump it back on top!

Caramel Apple Bites

As a finishing touch, sprinkle chopped pecans or walnuts (shown) on top while the candy is still warm. I recommend eating these warm, but you can refrigerate them, too. The candy may settle a bit, but it’ll peel right off the parchment paper!

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Are you making projects from 31 Days of Halloween? Share your photos with my flickr group! There will be a fun surprise after Halloween for one lucky winner!


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31 Days of Halloween – Welcome & Easy Cauldron Cakes

31 Days of Halloween on

Welcome, welcome to 31 Days of Halloween right here on Sewhooked!

Happy Halloween from Velma and Scooby!

Scooby & Velma, Halloween 2014

Halloween, as you may have guessed, is my ALL TIME FAVORITE HOLIDAY.

There are costumes!

There’s candy!

There’s The Great Pumpkin!

Also scary movies. Which I❤.

For 31 Days of Halloween, I will be sharing something fun for each day of October.

Since I am a quilt pattern designer and a huge Harry Potter fan, you can expect that some of my days will be a little more, well, themed, than others. There will be some new content mixed in with fun revisits to some of my favorite free projects.

Fridays will be dedicated to sharing fun Halloween-themed patterns for sale in my Craftsy store (because a girl does have to make a living) and Tuesdays will remain, as always, for my video show & tell Talk to Me Tuesday.

Every other day of the month will include something FREE AND FUN!

Without further ado, let’s get started! Easy Cauldron Cakes Originally created for my daughter’s Harry Potter birthday party way back in 2003, Easy Cauldron Cakes go together in no time and would be perfect for a fast Halloween party treat!

  • Bake the cupcakes of your choice in silver (or black!) cupcake wrappers.
  • Add a dollop of your favorite frosting for potion (I used a cookie dough scoop!) in the color of your choice.
  • Top with Halloween or other decorations (optional).
  • Black licorice whips or Twizzlers make a great handle.
  • Optional: sprinkle Pop Rocks on top before serving!
  • Enjoy!

See you tomorrow with more Halloween goodness!


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Berry Apple Cake Recipe

It tasted as good as it looks. Recipe to come!

Last week, I went a wee bit crazy with the berry buying.

Raspberries, strawberries, blackberries, blueberries…yum!

Unfortunately,we can only eat fresh berries so fast and my beautiful collection of yummy berries were not going to keep long enough for us to finish them.

So… cake!

About to go in the oven: Berry Apple Cake. If it works out I'll share the recipe.

To start, I found a recipe called Double Berry Cake on  It has great reviews and looked to be a good base for what I wanted to try. While I followed the actual cake part of the recipe, I changed the berry part entirely.

This cake smells amazing, like a giant fruit muffin! #baking #cooking

My version:

  • 3 cups fresh berries (I used a combination of raspberries, sliced strawberries, blackberries & blueberries)
  • 2 cups chopped granny smith apple (I needed about three small ones)
  • 2 TBS flour
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk

Pre-heat oven to 350°F.

Mix the berries and apples with the 2 TBS flour, set aside.

In a large bowl beat the butter and the sugar until light and creamy. I used my KitchenAid Stand Mixer.

Add the vanilla and the eggs, one at the time, until well combined. Sift flour, baking powder and salt in another bowl, add to the butter mixture, alternating with milk.

Stir the berries into the batter and spread into a 9″x13″pan.

Bake for approximately 55 minutes or until a toothpick inserted in the center comes out clean. Cool & serve!

Note: The original recipe included sugar sprinkled on top before baking. I didn’t do this and it still came out fantastically. I suspect adding some fresh whipped cream or ice cream on top would be amazing, though I haven’t tried it myself!

Vol11-blog-tour-coming-socialmedia_66016It’s almost time for another wonderful issue of Quiltmaker’s 100 Blocks and I’m excited to once again be included amongst some of the most talented designers in the world! Look for the blog tour coming May 5 -8!

Have a wonderful day, and do let me know if you try the recipe!


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Apple Bundt Cake

Apple Bundt Cake

Oh, hi!

Thank you for all the well wishes and concerned messages. I’m feeling much, much better as the week progresses. So good, in fact, that I warmed up the house with the smell of baking apples last night. Both the warmth and the smell were amazing on a cold winter night!

I had a random can of apple pie filling in my cupboard that I wanted to use up, and after a little internet searching, found a recipe on the Lucky Leaf website. I used the low-sugar version of the apple pie filling and we skipped the glaze, but the cake was still delicious, especially with a warm with a cup of coffee!

Sugar Dusted Apple Bundt Cake (Lucky Leaf)

Lucky Leaf’s printable version of this recipe


  • 2 Tablespoons sugar (for pan prep)
  • ½ teaspoon ground cinnamon (for pan prep)
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • ⅓ cup orange juice
  • 2 teaspoons vanilla extract
  • 1 21-ounce can LUCKY LEAF® Premium Apple Pie Filling

Preheat oven to 350ºF. Grease and flour a 10-inch tube pan or bundt cake pan.

In a small bowl, mix together 2 Tablespoons sugar and cinnamon, and sprinkle bottom and sides of pan.

Combine the flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in the oil, eggs, orange juice and vanilla; mix well. Add LUCKY LEAF Premium Apple Pie Filling and stir. Pour batter evenly into the prepared pan.

Bake uncovered for 1 hour. Let cool for 15 minutes.

Invert onto serving plate and cool. Drizzle with citrus glaze if desired.

Optional Glaze:
In a medium bowl, beat 1 cup powdered sugar and 1 Tablespoon orange juice for 1 minute or until smooth. Add additional orange juice by the teaspoon if needed for desired consistency.


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