Her Craftsy Shop

Visit JFox's Craftsy Pattern Store »

Sunday, June 21, 2015

Willcox & Gibbs ....OH YEAH

Here is my new baby, due to arrive in a week or so...
I am super excited!   I'm actually going to try to use it to make something...stay tuned.  :)

Tuesday, June 16, 2015

My Quilters Bee Bag

So I finally made this bag and the pattern.  Takes time cause there was a lot to figure out.  I hope you enjoy it! You can get the pattern here on Craftsy 






All of this fits in this bag
okay this is a random bunch of junk that I loaded this bag with,  two rulers, a cutting mat, several scissors and rotary cutter, my gloves, all my Janome attachment, pack of frixion pens and a pack of permanent pens, add a quarter, add and eighth, small ruler, a few surgical scissors, bobbins, over 100 sewing machine needles. Two rolls of wool 13 spools of thread, small embroidery scissors, thimble and a bunch of other junk. :) I can get absolutely everything I need to take with me to Bee except my sewing machine. :)




And here is the bag closed with all this stuff in it.


Thursday, June 4, 2015

I finally made my new applique thread bag!

I made one of these a while back and it worked great!  but there was no room for any new thread :(.  I kept saying I would make a new one but kept putting it off for other projects.  You know what I mean don't you.  Well here it is.  It's much bigger now and I'll use my old bag for my vintage silk button hole threads (these are great for embroidery btw)  You can get the pattern here on Craftsy
Anyway here are the pictures of my new bag!









Look closely, can you see that you do not need to take the spool out to get a length of thread.  This is a super bag for hand applique projects!





Tuesday, June 2, 2015

Ugly Charms turned into a quilt that looks like CD's.

I'm plugging along trying to use up some fabric.  You have to use up some to have room to get more!  So the other day I decided to go through my stray charm squares and use up the ones that I didn't like.  You know, the ugly ducklings of a stack.  :)
So this is what I made with those squares.  In the end I was surprised that I LOVED this quilt.  Looks like CD's to me.  So here is what you can do with your ugly charms!  I quilted spirals on this quilt using my walking foot.  Not the best job but that's okay I got some practice doing them.  It took FOREVER.  :)



Sunday, May 24, 2015

Chocolate Caramel Tart



Video on how to make this : https://www.youtube.com/watch?v=UplwOR1nUto
This chocolate salted caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, a perfect treat for any occasion.

Ingredients:

Makes about 6-8 servings

Almond Chocolate Sweet Pastry
1 1/4 cups (160g) flour
1/4 cup (30g) ground almonds
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (50g) sugar
1/4 tsp salt
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1 tsp vanilla extract
1 egg
1-2 tbsp ice water

Caramel
1 1/2 cups (300 g) sugar
1/2 cup (100g) water
1/2 cup (120 g) heavy cream
5 tbsp (70 g) unsalted butter
1 tsp salt

Chocolate Ganache
1/2 cup (120 g) heavy cream
4 oz (120g) bittersweet chocolate, chopped

Garnish
sea salt crystals

Directions

1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.

2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.

3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.

4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.

5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.

6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.

7. Remove the pan from the heat and add the cream. It will bubble a little bit.

8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.

9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.

10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.