Tag Archives: recipe

TTMT # 422 – A Little Further

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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 sewhooked.com

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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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 food.com.  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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Made By Tiny Fingers

Ornaments Made by Kids

Some of my favorite, and most abundant ornaments are those made by kids.  We have ornaments made by my kids, by kids I watched after school (something I did almost the entire time my kids were in elementary), some made by children of our friends and even a few made by my sister when she was a kid.

Ornaments Made by Kids

This felt star was part of a fundraising event my daughter’s Girl Scout troop took part in many years ago. Volunteer moms made the stars (myself included!) and the girls stitched the buttons on.

Ornaments Made by Kids

This pipe cleaner snowflake was the craft project from my daughter’s first grade class’ winter party. Remember that comment a few posts ago about my having been a room mom for many years? This was a project I came up with. The kids followed directions beautifully!

Ornaments Made by Kids

I have several stuffed Christmas balls on my tree that were made by my sister when she was around 12 or so. They’re all hand stitched and stuffed with a different fabric on each side.

Ornaments Made by Kids

This little guy is a mouse made by my daughter when she was probably 4 or 5 years old. He’s felt and marker with a couple of popsicle sticks  glued to the back for support.

Ornaments Made by Kids

I saved this one for last. My son had an absolutely wonderful kinder teacher, Mrs. K. She had a variety of these wall hanging designs based on what holiday the children celebrated. She helped the little ones make this very special gift for their parents. The wreath is made of his wee 5 year old hand prints. The holly berries are thumbprints.

We learned just last year that Mrs. K had passed away when we received a Christmas card from her daughter with a very sweet note in it.  Prior to that, we had sent, and received, a card from this most exceptional of ladies every year.

The shortbread recipe! This is from Farm Journal's Best-Ever Cookies, 1980. I've never had a bad recipe from this book and highly recommend it...If you can get your hands on it!

Have a yummy recipe! This is my favorite Shortbread recipe and is from Farm Journal’s Best-Ever Cookies, 1980. I’ve never had a bad recipe from this book and highly recommend it.

Stop back by every day between now and Christmas as I share crafts and ornaments that are special to me and my family.

Do you have special quilted items just for Christmas? Tell me in comments, I’d love to hear!


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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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