A Vintage Lace Dress

My sister in-law recently asked me to create a dress for her reception. She wanted a vintage style lace wiggle dress. The first step was finding a good pattern that had all the elements that she wanted. She wanted it to have 3/4 sleeves, fall just below the knee, have a somewhat slim fit, and have a slightly rounded neck. We tried two. When working with vintage patterns it's always a good idea to go up a size or two. They tend to run a little small. We ended up going with a vintage simplicity pattern number 4676, but passed on the side seam and falling ruffles.

To find out whether or not we had a good general fit I created a muslin. I didn't do any of the finishing work or even stitch the back together where the zipper will go. The first fitting was just meant to get a general idea of how the pattern worked with her body.

Here's how it went.

As you can see it is a very rough cut. We decided to tweak the dress just a bit. We are changing the front gathers to pleats, running the front neck line just a little lower, and changing the back to a V shaped neck line. You can see all the messy pinning :)

The next step was to find some quality fabric which proved to be a little harder than I though it should be :). We ended up finding a delightful little place called Tissú Fine Fabrics and Design Gallery. It is operated by a wonderful lady named Theresa who was extremely helpful! Thank you Theresa! Here is what we ended up going with. I think it is beautiful!

The color isn't great in the picture, but man it is beautiful in person! The lace is an off white, and we ended up going with an off white satin that has just a bit more color to it. I think it makes the whole thing look richer and gives it that vintagy feel. We were also able to find some lining to put on the inside of the dress. Theresa was very helpful in answering questions on care for the fabric and even showed me a few tricks! I can't wait to see the finished product.

The Next step is to make a new muslin with all the finishing work and the changes we agreed on. Wish me luck!

Click the link below to see the finished dress. It was a beautiful wedding day!
Lavender and Lace
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S'more Cupcakes Please!

I have my son Harrison to thank for these wonderful cupcakes! He came home from a scouting planning meeting asking to bring cupcakes on his camp out. Don't ask me why, the story is long and only makes sense to 12 year old boys, but they wanted to start a cupcake on fire (flaming cupcakes?) This was my best effort :) The frosting is delicious! It tastes just like a roasted Marshmallow. I happen to think the graham cracker crust is optional. I tried both with and without for fun. Of the people that tried them we were about half and half for people who liked them better with the crust and those that liked them without. Here's Harrison, doesn't he look like a reasonable young man?

So here it is, without further ado,

Flaming Cupcakes: Makes 36

Crust: Optional

1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 T unsalted butter, melted
2 Cups dark chocolate chips
1 bag of mini marshmallows (approximately 180 mini marshmallows)

1. Preheat the oven to 350 degrees.
2. Line 36 muffin cups with paper liners.
3. Using a whisk attatchment, mix graham cracker crumbs, sugar, and melted butter until well combined.

 4. Add a leveled Tablespoon of crumbs to the bottom of each liner. Use a small circular object to press the crumb mixture evenly into the bottom of each liner. I used the bottom of my Solo plastic cup to press in the crumb mixture.

5. Bake for 5 minutes and remove from the oven.
6. Add a small handful of chocolate chips and 4-5 marshmallows to each cupcake bottom.

Chocolate Cake Mixture:

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

7. Combine all of your dry ingredients together in a large mixing bowl.
8. In a small bowl, add eggs, milk, oil and vanilla and whisk together.
9. Beat on medium speed for 2 minutes.
10. Add boiling water and beat on low until just combined.
11. Spoon batter into cupcake liners, filling each about 3/4 of the way full. (I like to use my medium cookie scoop to keep the cupcakes evenly proportioned.) The marshmallows will all pop up to the top but that's okay :-).

12. Bake approximately 18 minutes until a toothpick inserted in the center of the cupcake comes out clean.
13. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.

Best Ever Marshmallow Frosting:

12 egg whites, room temperature
3 cups sugar
3/4 tsp cream of tartar
3 tsp vanilla extract
2 lg Hershey bars

14. Heat oven to the broiling setting.
15. If you have a stainless steel mixing bowl, create a double boiler by filling a pot with water and placing your mixing bowl inside the pot, or just use your double boiler.
16. Combine egg whites, sugar, and cream of tartar in your "double boiler". Whisk frequently, heating the mixture over medium-high heat until the temperature reaches 160 degrees.
17. Transfer egg mixture to stand mixer fitted with the whisk attachment. Begin mixing at low speed, gradually increasing to medium-high speed as the mixture becomes thicker. Beat until stiff, glossy peaks form.
18. Add in the vanilla and mix until just combined.
19. Transfer frosting to a piping bag fitted with a extra-large star tip and frost in rounds or as desired.
20.* Now for the fun part! Create a cold water bath for your cupcakes using a large glass casserole dish or whatever you might have on hand. (This will keep the cupcakes from cooking any further, but will allow the frosting on top to brown easily and nicely.)
21. Place your entire cupcake tin with the frosted cupcakes inside it into the cold water bath making sure that the water isn't even close to getting near the cupcakes, but that the bottoms of the cupcake tin are submersed in the water. 
22. Put the cupcakes in their cold water bath inside the heated oven for a little less than 2 minutes. You will have to watch your cupcakes very closely! Broil to desired darkness.

23. quickly garnish each of your cupcakes with a square of Hershey's chocolate.

YUM!

If you would like to create some hassle-free individual serving to-go simply buy the short clear solo cups and some cellophane baggies. I found both at Walmart. Start by putting your cupcake into the solo cup. Next drop the cup with the cupcake in it into the cellophane baggie.  Tie it off with some twine or ribbon. You can even add a cute little tag if you wish.

 Hope you enjoy!

*If you prefer to use a kitchen torch scorch your cupcakes holding the torch about 6 inches away from the cupcakes moving the torch continuously so as not to catch any one spot on fire. Slow and steady does the trick! Make sure you are using your torch near NON-FLAMMABLE surfaces :)

Click here to see Toasted Marshmallow Milkshakes

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