Project 26 of 52: Necklace and Earring for Mom's Birthday

My Mom had a birthday a few weeks ago. Instead of trying to figure out what to get her (she's actually not hard to shop for, she sends lists out in advance usually ;) ) I decided to make her something.

I decided on the turquoise chip necklace and earrings and then the night of her birthday (a week after I should have mailed her present) I decided to make her these earrings with the white pearls and amethyst chips (I'm 99% sure those are amethyst chips at any rate, they're purple). So I sent the package off late but Mom liked her jewelry and that's all that matters.

Project 25 of 52: Fudge Cream Cheese Brownies (Regular and Gluten Free)

Hubby's Aunt and Uncle moved back to New Mexico from Texas last year. His Uncle actually moved last year and his Aunt finally came over a few weeks ago. They bought a beautiful house about an hour away from us. As soon as they got settled in, they had us over for dinner (us being myself, Hubby, Mother-in-law, Sister-in-law and Nephew). Of course I offered to bring dessert since I had already been told by Hubby that I didn't need to bake anything that weekend. But if I have an excuse to bake, it's okay :). So I decided on brownies and that meant I also had to make gluten free brownies for Nephew.

The ones with chocolate on top are gluten free :) yum.

Here's how you do it:

Fudge Cream Cheese Brownies

3.5 oz chocolate (I used a 3.5 oz bar Ghiradelli Intense Dark Twilight Delight 72% Cacao)

1/2 cup butter

2/3 cup sugar

2 eggs

1 tsp vanilla

2/3 cup flour

1/4 tsp baking soda (you can probably increase this to 1/2 tsp if you're at sea level)

dash salt

4 oz cream cheese

1/4 cup sugar

1 egg

1 tsp flour

For brownie layer:

Preheat the oven to 350.

Melt the chocolate and butter in a saucepan. Remove from heat and let cool. 

Using a wooden spoon, stir in the sugar and vanilla

Add the eggs and mix combined.

Combine flour, baking soda, and salt add to chocolate mixture.

For cream cheese layer:

Beat cream cheese and sugar until combined.

Beat in egg and then flour.

I just spread the chocolate mixture into the bottom of the pan and poured the cream cheese mixture on top but if you want it marbled on top, because of the difference in textures I would spread about 1/2 of the chocolate mixture on the bottom of the pan and then drop the rest in clumps around the pan then spread the cream cheese mixture around the clumps.

Bake them for 20-30 minutes depending on the size of your pan (the bigger the pan, the less time it takes to bake)

Gluten Free Fudge Cream Cheese Brownies

3.5 oz chocolate (I used a 3.5 oz bar Ghiradelli Intense Dark Twilight Delight 72% Cacao)

1/2 cup butter

2/3 cup sugar

2 eggs

1 tsp vanilla

1/2 cup gluten free all purpose flour

1/4 tsp baking soda (you can probably increase this to 1/2 tsp if you're at sea level)

dash salt

3/4 tsp xanthan gum

3 tbsp cornstarch

splash lemon juice with 1 tbsp milk

4 oz cream cheese

1/4 cup sugar

1 egg

1/2 tsp cornstarch

For brownie layer:

Preheat the oven to 350.

Melt the chocolate and butter in a saucepan. Remove from heat and let cool. 

Using a wooden spoon, stir in the sugar, vanilla, lemon juice/milk mixture

Add the eggs and mix combined.

Combine flour, baking soda, salt, xanthan gum, and cornstarch, add to chocolate mixture.

For cream cheese layer:

Beat cream cheese and sugar until combined.

Beat in egg and then flour.

I just spread the chocolate mixture into the bottom of the pan and poured the cream cheese mixture on top but if you want it marbled on top, because of the difference in textures I would spread about 1/2 of the chocolate mixture on the bottom of the pan and then drop the rest in clumps around the pan then spread the cream cheese mixture around the clumps.

Bake them for 20-30 minutes depending on the size of your pan (the bigger the pan, the less time it takes to bake)

I hope you enjoy :)

This is a side by side of the regular and gluten free brownies. On the left is the gluten free and on the right is the regular. The gluten free were a little more 'cakey' than the regular but you really couldn't tell the difference. 

Project 24 of 52: Homemade Light Box

This project was pretty easy, just a little time consuming. I've been needing a light box for a while (we all know I don't take great pictures) and using this light box really improves my pictures (when I use actually remember to get it out and use it). I have seen people use different things to cover their boxes with, tissue paper, vellum paper, etc but I wanted something a little sturdier and thicker so I went to Hobby Lobby and got some thin white fabric. I already had the box. 

I just cut out the sides, I also cut out the back but that was a mistake. I cut out the fabric to the approximate size of each side and did a solid piece for the top, back and bottom. I also did a little box for my smaller Etsy stuff. I didn't put a back and bottom on the little one so I can use patterned paper. Look at how beautiful that picture of the charm came out.

Anyway, what took me so long was I decide to hem the edges of the fabric. I didn't want it to look funky if a stray edge got in a shot.

Project 23 of 52 Homemade Noodles

First, I just want to say thank you to everyone who hasn't abandoned me while I've been neglecting my blog and various social media sites.

It's been pretty hectic around here. We had been trying to sell my Husband's family business for quite a while and about a month ago it happened super unexpectedly and quickly. Within a matter of days we moved out and new owners took over. So then we had to get Hubby set up on his own which has been a struggle in itself (thankfully it will be sooo much better for us in the... well now actually haha).

We decided to go to Chama for the holiday which was nice except then my Sister in Law almost went over the dam at at the lake (the short side, thank GOD!!) when the person in front of her stopped on the dam. Anyway, she totaled her vehicle but her and Nephew are okay.

We came home from Chama Monday and got food poisoning Monday night. So it's been a little hectic around here but hopefully it'll start to calm down a little now. And if you're still here now, thank you again :).

Anyway, on to the noodles I made a few weeks ago. They were amazingly easy. I used them to make Swedish Meatballs one night and Lasagna the next day. They are pretty quick and easy and would probably freeze well if you made a big batch of them.

Homemade Noodles (adapted from my trusty Better Homes and Gardens)

You Need:

2 cups whole wheat flour
1/3 cup + 1 tbsp water
2 eggs, beaten
basil, oregano, garlic, salt to taste (or whatever spices work for you, I kinda just threw some stuff together that complimented the dish I was making)
1 tsp oil
(I made a double batch)

Combine the flour and spices

Add the eggs, water, and oil, when the mixture starts to come together, switch to the dough hook

Knead until the dough is smooth and elastic

Roll it out as thin as you want your noodles to be

At this point, they came out better when I let them sit for 15-20 minutes, flipped them over

Cut them into the desired shape and size and let them sit for another 15-20 minutes.

I took the time for the Lasagna noodles to cook them and I shouldn't have, I should have just let them cook in the Lasagna, they didn't need the added moisture and it was pretty difficult.

I cooked the noodles for the Swedish Meatballs in boiling water for about about 2 minutes. They were pretty darn good.

Most pasta shapes you use will be about 2 minutes in boiling water. If you do ravioli or tortellini, cook them for about 7-9 minutes. One of these days, I want to try some homemade ravioli, yum.