Moda Blockheads 6 Block 22
10 hours ago
I wanted to have a place to put craft ideas and pictures so I could share with others. Enjoy!
 They are speakers for your Ipod!  We made a little pocket inside the costume to put an ipod in so that we can hook it up with the speakers that he is holding.  This week we are planning on downloading some Halloween tunes for the big day!
Stay tuned later this week for the Rubics Cube costume...
They are speakers for your Ipod!  We made a little pocket inside the costume to put an ipod in so that we can hook it up with the speakers that he is holding.  This week we are planning on downloading some Halloween tunes for the big day!
Stay tuned later this week for the Rubics Cube costume...
 Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.  That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!
Found on this website http://bakingbites.com/2008/01/homemade-girl-scout-cookies-samoas/
Homemade Samoas (a.k.a. Caramel de-Lites)
Cookies
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Note: These cookies are fairly time consuming to make, but if you take your time and have fun with them, the results will be worth it.  That said, if you want something a little bit quicker, try baking a batch of Samoas Bars instead, which require no rolling and cutting of the dough!
Found on this website http://bakingbites.com/2008/01/homemade-girl-scout-cookies-samoas/
 I cut out the pattern and traced it on fabric.  I cut a top and a bottom at the same time.  Next I ironed wonder under onto the fabric scraps that I was using for the circles, rectangles and lines on the neck on the guitar.  After ironing the WU (wonder under) I traced the shaped onto the paper part of the WU and cut them out and ironed them on. I stitched with a decorative stitch around the shapes to keep it them stuck down.  Then I drew with a pencil the lines that will be the strings of the guitar.  I used a regular straight stitch to sew the lines.  After the sewing is done, I sewed buttons onto the head.
I then put the right sides together and pinned it together.  I sewed it together leaving an opening to turn it inside out at the bottom of the guitar.  I turned it inside out and began the stuffing.
It was hard to get the neck stuffed enough that it would stand up straight.  I ended up putting a stick in it to keep the neck straight up.  Now I know why they made it smaller in the picture. There are a few things that I would do differently but I am happy with it.  I would def. make it smaller and the neck shorter to the body of the guitar.  Mmmm clear as mud?
I cut out the pattern and traced it on fabric.  I cut a top and a bottom at the same time.  Next I ironed wonder under onto the fabric scraps that I was using for the circles, rectangles and lines on the neck on the guitar.  After ironing the WU (wonder under) I traced the shaped onto the paper part of the WU and cut them out and ironed them on. I stitched with a decorative stitch around the shapes to keep it them stuck down.  Then I drew with a pencil the lines that will be the strings of the guitar.  I used a regular straight stitch to sew the lines.  After the sewing is done, I sewed buttons onto the head.
I then put the right sides together and pinned it together.  I sewed it together leaving an opening to turn it inside out at the bottom of the guitar.  I turned it inside out and began the stuffing.
It was hard to get the neck stuffed enough that it would stand up straight.  I ended up putting a stick in it to keep the neck straight up.  Now I know why they made it smaller in the picture. There are a few things that I would do differently but I am happy with it.  I would def. make it smaller and the neck shorter to the body of the guitar.  Mmmm clear as mud?