Corduroy and Plaid Clutch

Were you aware that the most corduroy-y Corduroy Day was last Friday? In celebration I finally got around to making a new clutch, as my last one finally died- or at least, the pull came off the zipper and it was getting a bit dingy. I still used it for a month or so despite the hassle, as I always run my bags into the ground.

I used some corduroy I had left from my corduroy tie, as well as some plaid I bought ages ago with a project in mind that never came to fruition.

The lining is that same plaid.

I usually don't take the time to cut things on the bias, but for the plaid it makes the whole thing look so spiffy. Will have to try it with a few other plaids I've been saving.

The pattern is once again based off Noodlehead's gathered clutch tutorial, though I was too lazy to create the gathered front, as well as unsure it would work with this fabric anyhow. Per usual the zipper tabs ended up wonky, though I think less wonky than the first time. I think I finally understand what the directions say, so the third try may actually get the desired result.

And as the project came together so quickly I think I may make an extra to give to a friend. We'll see.

TBP: Pumpkin Yeast Bread

The first Wednesday of every month is potluck at my bar (well, not mine per se, but I spend enough time there...). Though I've only been to two before this I seem to by default bring the desserts. First month was a tasty bread pudding using homemade brioche-ish bread, then the second was delicious nutella cookies.

This month I wanted to try some of the skills learned from my awesome Le Pan Quotidien bread class and stuff rolls with chocolate. As it's nearing Thanksgiving and I had leftover pumpkin from my vegan pumpkin cranberry walnut bread, so I looked up some seasonally appropriate recipes.

What turned up? This lovely King Athur Flour recipe. It came together reasonably well, though I tried to keep my dough on the sticky side so there were a few minor freakouts during the kneading process (I'm a bit rusty it seems).

The bread itself turned out delicious- I made a loaf and 14 or so rolls, which I stuffed with some bittersweet chocolate and butter. The final verdict though: needed more chocolate! Also a kitchen scale to help with the uneven (and slightly too big) roll sizes. Will definitely make again though.

The biggest breakthrough came once the rolls were done- the pumpkin flavor was very mild, especially with the chocolate inside, but it gave the bread a nice softness and light golden color. It reminded me of my attempts at potato bread. Well, they were more than attempts- tasty potato bread was, in fact, made- but I never got that orangeish/yellow bread I was looking for. Those breads must have sweet potato in them. Will have to make search for more recipes one of these days...

*FYI- the camera has been found! Expect posts with pictures soon!

The Bread Project: Vegan Pumpkin Quickbread with Cranberries and Walnuts

I have ten bags of cranberries in my fridge and freezer. No kidding. They were 49 cents a bag at the Target by me for some reason, so we stocked up. Some of them may be used for a beer D is in the planning stages of, but that still leaves at least five bags, probably more if they're still cheap next time I go. Clearly I have a problem. So expect a lot of cranberry-based posts while we work through it all.

We also had canned pumpkin which needed to be used, and the thought crossed my mind to make something vegan. So foodblogsearch.com searching commenced and turned up a recipe easily incorporating both.

Vegan Pumpkin Walnut Cranberry Bread and Muffins (slightly adapted from Joy the Baker)

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 2 cups dark brown sugar, packed
• 1/3 cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp cloves
• Scant 2 cups of pumpkin puree (canned or freshly roasted, if you're all fancy)
• 1 cup vegetable oil
• 1/3 cup maple syrup
• 1/3 cup water
• 1 cup chopped walnuts
• 1 cup roughly chopped cranberries

Preheat your oven to 350. The usual muffin method- whisk the dry in one bowl, whisk the wet in another. Add dry to the wet. Stir a little. Add the walnuts and cranberries. Stir a little more. Try not to overmix.

I was able to get a smaller loaf and 18 muffins, though you could probably to a regular loaf and 12 muffins. Baked them together- the muffins were done in about 25 minutes, the loaf in about an hour. I probably took them out on the early side just to keep the bread moist, as I'd read sans eggs it can get a bit crumbly.

As is- super delicious. Next time I'll add more walnuts and cranberries though. You can probably even forgo telling people it's vegan, unless like me you have a vegan coworker who usually cannot partake in foods people bring in to work.

*Note: apologies for the lack of pictures. My camera has gone missing, and my cell phone's is just awful. Hopefully will find it soon! Or Black Friday's coming up so maybe I'll just get a new one.

TBP: Banana Bread & Brioche-ish Bread

The snowstorm going on outside my window at the moment reminded me some of bread I'd made a few months ago and never blogged about. It was day of the hurricane, and as the power can sometimes be fickle at the apartment, D and I decided to use up as many perishables as possible. That meant eggs and butter that could possibly go to waste, so I put them to good use making potatoy egg bread. There was also banana bread (middle bottom).

I went a little crazy over that dud of a hurricane.

Recipe #1: Brioche-ish (from Epicurious)

So I guess this isn't necessarily a brioche, but there are eggs and butter, so I'm going to call it that. Textually it reminded me of brioche, and it was nice and sweet. The recipe says two loaves but I was able to get three decent sized ones out of it. D & I ate the smallest, the one on the left was brought to my fav bar, and the one on the right was frozen and later turned into a seriously delicious bread pudding for a potluck at the same bar haha.

I think this was the largest amount of dough I'd worked with at once- eight cups of flour! But it came together well and I loved the resulting bread. Will probably make it again at some point.


Recipe #2: Banana Feather Loaf (from The Bread Bible)

My previous try at a yeast banana bread was pretty delicious. So when I saw this recipe from The Bread Bible I had to give it a try. The loaf was very different, obviously- light and sweet, banana flavor only especially pronounced when you toasted it. Very good for peanut butter sandwiches, or just warmed with butter.

As it was I made far too much bread that day. Definitely kept that in mind during this snowstorm- though I did bake, and may post about it later, assuming I can find my camera. Don't hold your breath though haha.

TBP Week...???: Le Pain Quotidien Bread Class

It's been a very long time since I posted, I'm aware. Life got in the way a bit of bread, and although there were some loaves I did make and just never got around to taking pictures of and posting, there were a lot of weeks I just didn't have the time. Hopefully things will settle down so I can get back on track.

One thing that should hopefully help was a wonderful (wonderful!) bread class I took at Le Pain Quotidien. It was the Bread Basics class, and you can sign up for that and a few more here.

Yes, you read that right: Bread Basics. No, I didn't learn a ton I didn't know already. The main things were shaping (which I never really paid attention to) and the reminder that making bread isn't terribly hard. Also we stuffed bread with chocolate and nuts and other delicious things, which I now will have to try. But it was three hours of bread with a professional fancy oven, and we had to take home everything we made. And some people didn't take home their share so I got extra.

Here were the spoils:

baguette two ways

rolls stuffed with chocolate and butter, whole wheat bread with walnuts and apple

Not pictured: the pizza we made in class and ate for dinner. Also the pizza dough we made to take home. Also how happy I was.

Very highly recommended. And apparently they have classes in LA now!

The Bread Project Week 11: Pitas (and failing)

Pitas are awesome!

...I guess I should say more than that though.

For a while there I always had some (store-bought ones) on hand. If not for sandwiches, then to toast them up to eat with hummus. So it was natural that I'd want to make my own. As it happened, I ended up making two batches: one from The Bread Bible, the other from A Bread A Day, which is an old site, but I may have to start reading through it for more ideas. Daily bread would be lovely, if only there were another three or four hours in a day.

Anyway, neither ended up being traditional pocket pitas, but I'm pretty sure that was my fault. They were still delicious though, and went well with falafel, which I made myself (did you know you could do that??), adapting a recipe from from another Bread a Day post.

Recipe #1: The Bread Bible Pitas

I picked this recipe because she said you could keep the dough in the fridge for up to three days, and I'd hoping some kind of sourdough-ness would develop. That didn't happen. Oh well.

The dough came together fairly easily but was very wet. When I attempted to roll it out, all it did was stick to my rolling pin. I read through the recipe again for ideas and noticed she mentioned how similar it was to her pizza dough, so I just stretched it out with my fingers. So much fail in that idea- the width was uneven, and while it did puff up a bit the thin sections prevented it from reaching its full potential. It's very good for pita pizzas though.


Recipe #2: Whole Wheat Pitas from A Bread A Day

This was a dryer dough that came together easily. I actually adapted it slightly- she let her sponge sit for four hours, I adjusted the starting flour amounts a bit, nixed the early dose of honey (just added it a bit later) and let it sit in my fridge while I was at work. These rolled out a lot easier but again didn't puff. I'm assuming my dough was too dry?

Will definitely be trying these again, I'm a big fan of the quick cooking times for both recipes.

Earring-A-Day 31: Pencils

So of course my last earrings of the month would be posted late, of course. Wednesday is/was office supply day, and it also became an upcycle day. Remember my oh-so-awesome Flying Spaghetti Monster Earrings? Those eraser meatballs came from pencils. Which I saved. As I tend to do with things.

I took those pencils, cut them up, and came up with this:

They're kind of shabby-looking, right? I used a box cutter. It was pretty tedious. I definitely need to buy a coping saw. But they're not bad. I was kind of inspired by this craftzine post, though when I drilled all my lead broke. Ah well. Here's another shot:

I wish I'd had more sections of pencil with writing, as I think it gives a nice touch.