Thursday, January 30, 2014

Making for me, one for my shop!

I've been sewing again, and I've had one thing on my mind..dresses! I decided to make myself one first. I picked some vintage fabric I have been waiting to use and got sewing. I am so happy with this dress. It is my favourite out of all the dresses I have made so far. It can be worn loose, which is perfect for a hot day, and is short so looks cute (picture 60's style a-line dress), or with the belt, making it a bit more fitted and gives shape. I loved it so much, I have decided to start making more to sell, as I don't need every dress I make! I am making them my style though, meaning, cute vintage fabrics, pockets, buttons and breast feeding friendly. But they are not maternity dresses so don't worry. They are more for people like me, with a 17 month old boy who I am still breastfeeding, but wanting to wear dresses that don't always have to have buttons in the front!

The buttons on the straps undo to lower a strap each side.

I'm really happy with this style. This dress below is the first of hopefully many more available in my online shop.

Again, all vintage fabrics and buttons used.

I'm going to be listing and selling them here, in my online shop and hopefully some markets this year with my sister who runs the delightful, Lola and Joy. This dress is $35 and one of a kind!

I'm now getting excited about the next dress/pocket combo!

See you soon,

Taz xx

Thursday, January 23, 2014

Loving paper craft at the moment!

Besides a spot of sewing yesterday (I will share the dress I made with you soon), I have been spending alot of time crafting with paper. I didn't really think paper was my thing which sounds ridiculous, but I usually go for fabric or sewing, but Ive found alot of pleasure sitting at my kitchen table, with tea, some sort of cake, and pretty paper, doilys, glue, string, old books, my typewriter, all sorts, and creating things. Some were for my home, some the shop, which is now stocked up with papery goodness for you to pretty your home with, and some for a gift. Here's what Ive been cutting and gluing lately..

I made this doily garland for my sis in law Ash as a house warming pressie, fell inlove with it, so now sell them for $3 in my shop

Packs of mini gift cards are in my shop too for $7

Mini envelope garlands..I couldn't help myself. Just another thing to hang and brighten up a home..$3

Made this home sign to hang on the front door

Cut an old childrens book to make this spells Percy. I also made 3 for Ash's children.

Inspired my Mezz's paper garland..I made one myself. Pretty up these yuck doors

Turned Percy's first birthday cards into a bunting

Loving wrapping orders and gifts with old book pages..this one went to Ash containing house warming goodies...heres what I got them

A handmade pillow case made with a doily, napkin and vintage fabric, the CUTEST house tea towel, this mini bunting as well as the other goodies mentioned.

Well, hope these pics inspire you to perhaps get out some paper and glue and start creating. I hope you all have a great weekend.

Will share my new dress soon!

Taz xx

Tuesday, January 21, 2014

Chocolate Cheesecake....yes, chocolate cheesecake!

As promised, here's another cheesecake recipe and this time its chocolate! This was amazing. I sweetened it with rice malt syrup again, and used a 85% cocoa chocolate. I don't know if that puts people off, but I promise, substituting rice malt syrup for cane sugar won't disappoint you!

The original recipe came from this website, but I did make my usual short crust pastry for the base and changed the cheesecake filling, so here it is.

You will need:

For the base:
1 cup wholemeal or spelt flour
60 gm cold butter
pinch of salt
1-2 tbs rice malt syrup

For the filling;
110 gm rice malt syrup (or to taste depending on how sweet you like your chocolate)
120 ml thickened cream
150 gm 85%cocoa chocolate, melted and cooled
2 tbs cocoa powder mixed with a little hot water(I used about 2-3 tbs water)
200 gm cream cheese

First make the base,
preheat the oven to 180C. In a food processor, combine the flour, butter and salt until crumbly. Slowly add the rice malt syrup until a ball forms. Refrigerate to harden a little which makes it easier to roll. When ready, roll and line a greased spring form pan with the pastry. Bake for about 10-15 minutes, then allow to cool completely.

Now for the really delicious part, whip the cream until soft peak stage. Add the cooled melted chocolate and the cocoa powder mixture. Mix well and set aside.
Beat the cream cheese and rice malt syrup together, then fold in the creamy chocolate mixture and mix well.

Taste this mixture to see if you need more rice malt syrup. Once your happy, pour the mixture onto the cold base and freeze for an hour.

Enjoy with a large cup of tea!

Hope you enjoy this recipe. Id love to know if you make it.

Taz xx

Sunday, January 19, 2014

Cheesecake series: Traditional Cheesecake Recipe

Hello all, so sorry for my silence. It's been crazily hot here the past week, so I literally spent all day everyday in my mums pool. My plan to post a cheesecake recipe each day went out the window on day 2 haha! But the weather is oh so nice now. I've been crafting up a storm, working with paper alot at the moment. Some things I'm making for my shop, and others gifts. I hope to share them with you this week.

For now, its cheesecake time, hooray! This is the second in my A series of delicious cheesecake recipes. My first was a gluten, dairy and fructose free cheesecake, and today is a traditional cheesecake but made with rice malt syrup. If you make this, let me know!

You will need:

For the crust:
1 cup wholemeal or spelt flour
60 gm cold butter
pinch of salt
1 tsp cinnamon
2 tbs rice malt syrup

For the filling:
450gm cream cheese
2 eggs
1/2-3/4 cup rice malt syrup
1 tsp vanilla
1 tbs freshly squeezed lemon juice

First make the crust. In a food processor, combine the flour, salt cinnamon and butter until crumbly. Slowly add the rice malt syrup until the pastry forms a ball. Refrigerate about 20 minutes as this makes it easier to roll. You can roll it straight away if you want.

When the pastry is ready, roll out and line a greased springform pan with it. Now make the filling.

Beat the cream cheese until smooth. In another bowl, beat the eggs,vanilla and rice malt syrup until thick and creamy. Add this to the cream cheese with the lemon juice. Pour this mixture over the base.

Stand the cheesecake on a flat baking tray and pop it into a prehreated 180C oven. Bake for 35 minutes. Turn oven off, leave door ajar, and leave the cheesecake to cool in the oven. When the tin is not to hot to touch, loosen the springform tin so the pastry doesnt cool and stick to the tin. Once the cheesecake has cooled in the oven, transfer to the fridge until ready to serve. Serve with fresh raspberries. Enjoy!

Happy monday everyone, hope this new week is a positive, productive and peaceful one!

Saturday, January 11, 2014

A series of delicious cheesecake recipes for you. Recipe One: Dairy free cheescake

Dairy free, traditional, individual using homemade cream cheese, chocolate no bake and traditional using yoghurt cheese. Cheescake has been on my mind ALOT lately, and I thought I would share the recipes with you. All are made with rice malt syrup too, as I try to use it when possible, so they are fructose free. You can use regular sugar or honey in all of them instead. I plan to post the next recipe in the series each day. Todays is this:

Raw Dairy Free Cheesecake:

I got the original recipe for this from a cut out in New Idea Magazine. I have changed it though so this is my recipe here. Although filling is dairy free, base has butter. You can use coconut oil instead.

1 cup almond meal
60 gm cold butter or coconut oil
pinch of salt
1-2 tbs rice malt syrup

440gm cashews, soaked overnight
220 ml lemon and lime juice, freshly squeezed
1 tsp vanilla
1/2 tsp himalayan salt
350gm rice malt syrup
1 tsp lemon zest
1 tsp lime zest
270gm warm melted coconut oil

First, make the pastry. In a food processor, blitz the almond meal, butter and salt until crumbly. Slowly add the rice malt syrup until the mixture forms a ball or at least sticks together. If its too soft, refrigerate a little while or use straight away. Roll on a floured surface and line a greased spring form pan with the pastry.
You can either eat this raw by refrigerating the base until ready for mixture, or bake the base for 10 min in oven at 180C. That's what I did as I like my bases biscuity. Once baked, set aside.

For the filling, place the drained cashews, juice, vanilla and salt in a food processor and blend. Give it a stir if it becomes hard to mix. Add the rice malt syrup and zests. Pour in the warm coconut oil and mix until the mixture is smooth and has the texture of cream.

Pour into the base. Freeze overnight until firm. Place in the refrigerator to thaw before serving.
This was delicious and really hard to believe it had no dairy, gluten or sugar. Serve with fresh berries if you want.

I shall be back with the next cheesecake recipe soon..



Wednesday, January 8, 2014

SHOP UPDATE! Handmade vintage puzzle brooches now available!

Ive been busy making some upcycled brooches from a vintage wooden puzzle. The brooches are now available in my online shop for $5.00 plus shipping.

 I have quite a few different designs available.

Happy shopping!

Taz xx

Opshopping, making, baking and the sea..starting the new year well!

Happy new year everyone. It has been ages since i've posted something. Hope you all had a great christmas and relaxing holidays. I know alot of people are already back into the swing of things, and although I don't work work, I'm one of those people. This week for me was back to "work" week and it feels good!

I think it feels good, and I feel ready, because I started the year off doing everything I LOVE. If the first few days of the year can start so well, who says my whole year can't look the same!

We went away to Rosebud on new years day and came back on monday this week. It's a family tradition of ours to head to the sea after christmas and spend quiet, relaxing time with each other as well as take in all the goodness of the sand and water and beachy opshops! I spent the week playing boardgames with my twin brother, baking with my mum, walking the beach with my hubby, swinging on swings with my son and in between all that, finding amazing things at the opshops and being crafty as the nights got later. I don't see why my year can't look similar, perhaps in different settings, but still doing my favourite things.

Here are some of the photos of our time away, the things I found, ate and did! Enjoy.

One of my favourite things to look at..the open sea.

browsing seaside markets

made a raw cheesecake, dairy free, fructose free and gluten free so all safe for my mum!

baked sourdough bread, also made a sourdough banana loaf

some gorgeous stationary I opshopped

opshopped food cover

opshopped this delightful pot

found this tea towel someone had embroided, and more doilies for my stash

cute tea cosy

opshopped this snacks tray too,

found this happy couple to add to my salt and pepper collection, christmas figure behind was found in a 'free' basket

retro cards

oh so cute, hardly worn vintage bathers

another pair of vintage bathers, these were brand new in opshop

Was delighted to find this jacket for $3, perfect as the weather was a bit chilly. Mr fox brooch was from Mollie Makes magazine and I spent my evenings making him and another. It took me ages because all I had were nail clippers to make it with. I'm pretty impressed with myself!!!

Found these cute dresses

Found in another "free' bin at the opshop, this original phone toy, its base is wooden!

It's been wonderful being home too, finding homes for my finds, catching up with friends and family, and getting back into planning and making things for my shop and getting busy for the next issue of Hundreds and Thousands Magazine

I don't know where this year will take me, but I am feeling excited about filling it with wonderful things. Things that I love doing, eating, seeing. People I love being around. I hope to overthink less, and do more.

Hope your new year has started positively for you, and if not, its ok, there's still 356(?? my maths is shocking) days to feel positive inside!

Taz xx