It's a hoot! - Felt Camera Case

I needed to figure out a way to protect my brand new camera! The reason for the new camera was because the old camera, after 5 years of pure torture, finally bit the dust after it made contact with a concrete floor. Therefore, it became obvious that the need to keep the camera well padded and safe were high on my list of camera priorities!

I decided to make a prototype camera case because I couldn’t decide what to make but I wanted to do something with my hands. I chose some leftover wool felt from Colleen’s purse. I cut out one single piece of felt and simply folded it over. I rounded off the two sides of the flap that would cover the opening, where the closure snap would go to give it a softer look.

Then, I made a HORRIBLE decision to add the embellishments after I stitched the bag closed. Like I said: prototype.

I used a blanket stitch to close the sides of the bag. If you are like me and have never done a blanket stitch, I would suggest practicing a couple times. It’s easy but a little confusing at first. Go here for instructions on how to do a blanket stitch. I used all 6 threads of the embroidery skein for the stitch. In a contrasting color to make it pretty.

After completing the blanket stitch, I added the snaps to the bag. This is where I discovered that I had cut the bag a little too small. Once again: prototype.

I made a little owl that Jono named Oliver to put on the front. Overall, he was put together with felt and fabric glue with only 2 threads of embroidery thread in a running stitch on his cute, tiny wings.

I also made a couple of felt flowers held together with fabric glue and a contrasting button as the center of the flower.

I added the flowers and the owl with fabric glue. Then, this is where my stupidity kicked in, I decided to add some flower lines using a contrasting back stitch.

Anyway, here’s some pics of the finished project. I will be redoing it in a few weeks to make it a little bigger and to add my flower and owl embellishments BEFORE I stitch the sides together.

Carrie & Martha - Streusel Cupcakes

These cupcakes are exactly what Martha says to introduce them: "all the features of a traditional coffee cake - tender cake base, crumbly streusel top, and simple milk-and-sugar glaze."

They came out pretty yummy. I believe I over baked them just a tiny bit due to the fact that it is a bit difficult to tell by their tops if they are done. Be sure to use a cake tester to see if they are done in the middle.

They are incredibly crumbly, which means messy. Very messy. Keep your dustbuster handy while eating them!

My big suggestion on these cupcakes is for the streusel topping. Although it was my first attempt at making these cupcakes and I haven't perfected them yet, I would suggest adding a little bit of extra butter to the streusel topping, possibly 1 or 2 Tbs. I felt that even after some crazy usage of my pastry blender (first time use!) and some finger squishing of the topping, I blended it properly with a correct amount of crumbliness. However, even after coming out of the oven, the topping simply looked like brown sugar clumps hanging out on top of the cupcakes. The butter seemed to have very little baking effect and didn't brown the brown sugar to my liking. I believe that it would help to make the streusel less crumbly and more baked to add a little more butter.

Streusel Cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1/2 tsp. coarse salt
• 1/2 cup plus 2 Tbs. (1 1/4 sticks) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 1/2 tsp. pure vanille extract
• 1 1/4 cups sour cream
• Streusel Topping (recipe follows)
• Milk Glaze (recipe follows)

Directions:

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder,and salt.
   
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scarping down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir until just combined.
3. Divide batter evenly among lined cups. Sprinkle half the topping over cupcakes, gently pressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
4. To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.

Streusel Topping
(makes enough for 24 cupcakes)

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 cup packed dark-brown sugar
• 2 1/4 tsp. ground cinnamon
• 3/4 tsp. coarse salt
• 1/2 cup plus 2 tsp. (1 1/4 sticks) unsalted butter, room temperature
  

Whisk together flour, brown sugar, cinnamon, and salt; cut in the utter using a pastry blender, your fingertips, or two table knives until combined but still crumbly. Regrigerate30 minutes before using.

Milk Glaze

Ingredients:

• 1 1/2 cups confectioners' sugar, sifted
• 3 Tbs. milk

Whisk together ingredients until smooth. Use immediately.

Carrie & Martha - Blueberries-and-Cream Cupcakes

Dear Martha Stewart,

I love your new Cupcake Cookbook. I have to admit though that I noticed that only half of the recipes were actual cupcake recipes. The other half were muffins. That’s okay. I forgive you for leading one astray with the misleading name.

In an effort to bake more, I have decided to attempt a Julie & Julia move and begin to bake each of your recipes from both the Cupcake Cookbook and the Cookie Cookbook. I began by making the Blueberry & Cream Muffins.

I followed the recipe to a "t" minus the part where I was on the phone with my mother and I completely forgot to add the 2 tsp. of vanilla to the recipe. Not so good. Also, after I realized that the homemade cream would only last about 3 hours, I chose to just buy some canned whipped cream. I know that’s blasphemy, but I wouldn’t be serving the muffins within three hours.

So, even with the vanilla missing, the muffins turned out quite good. I would think that with the addition of the vanilla, they would even be fabulous. My fresh blueberries were incredibly delicious and fresh, even for being the dead of winter.

Overall, I would give this recipe a big fat A and will definitely make it again, this time with the homemade whipped cream. Mostly because I would be making it as a breakfast muffin and serve it immediately after baking it. The blueberries were so amazing all warm and yummy right out of the oven.

Thanks for being so great, Martha.

Sincerely,

Carrie Ann

Blueberries-and-Cream Cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self-rising), sifted
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 4 large eggs, room temperature
• 2 tsp. pure vanilla extract
• 1 1/4 cups milk, room temperature
• 2 cups fresh blueberries, plus more for garnish
• Whipped Cream (recipe add end of post)

Directions:

1. Preheat oven to 350 degrees F. Line standard or mini muffin tins with paper liners. Whisk together both flours, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each in incorporated, scraping down sides of bowl as needed. Beat in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
5. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.

Sorry, I completely forgot to take pictures of these!