Contempo Doorstop

One of my goals this year is to make more items for our home. One project that has been top of my list for a while is to make some doorstops. We have a few sets of internal French doors which often slam when we open up the windows to let in the strong afternoon sea breeze (one of the issues living so close to the ocean)- but not any more!

I designed a doorstop pattern - I wanted a more modern contemporary look. For the study, I used Authentic Fabrics by Sweetwater. My husband is an engineer and loves numbers and mechanical gadgets. I found a great Steampunk Clock over at The Graphic Fairy and applied it to the front panel using a photo transfer sheet. It looks great with the black and woodgrain study furniture.

For our home theatre, I used fabrics from the Metro Living Collection by Robert Kaufman, so the doorstop matched the pillows  I made last year. I didn't add an image to this one as the fabric is so bright.

Next I plan to make one with an Eiffel Tower on it for our family room. Just waiting on some recently ordered fabric to arrive.

The Contempo Doorstop Pattern is now available on our Etsy Store. It is an 11 page photo tutorial with full sized pattern pieces. It is suitable for a confident beginner or intermediate sewer, and can be easily constructed in an afternoon. They would make great gifts.

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Book Review: Whoopie Pies

This week we have a cookbook to review for you, thanks to our friends at Capricorn Link (distributors). Whoopie Pies by Viola Green is a fabulous cookbook which shows you how to make over 80 varieties of pies. Those of us in Australia, haven't grown up with Whoopie Pies. However they seem to be growing in popularity and after looking at the book, I can see the attraction. A Whoopie Pie is essentially a sandwich made from two soft cookies with a creamy filling in between. According to Amish legend, Pennsylvanian women would bake the pies from left over cake batter as a lunchtime dessert. Baked for less than 10 minutes, the Whoopie Pie is a quick and easy to prepare treat.

The book includes a handy section on Whoopie Pie Essentials - covering all the basics, and giving tips and tricks to ensure success. The recipes are divided into: The Creamy Fillings, Fruit Delights, Chocolate Oasis, Savory Bites, The Classics Whoopie  Style, and Holidays and Special Occasions.

Here are some of our favourites -

Blueberry Whoopie Pies

Chocolate Mint Whoopie Pies

Sweet Potato and Thyme

The book is full of inspiring recipes and photographs. I love how you can combine the different cake batters and fillings to make such a wide range of pies - perfect for every occasion. For Christmas, I bought Sarah a Whoopie Pie Pan, with cavities to make the cake batter so that they form a perfect circle. I can't wait to try out some of these recipes.


Book Details:
ISBN: 9781936140527
Format: Hardcover
Published: 1 October 2011
Publisher: Imagine Publishing
Pages: 144

In Australia, Whoopie Pies is available from  Booktopia and Fishpond.

Do you have a favourite recipe for Whoopie Pies?

A Sprinkle of Sugar

Thanks to everyone who has signed up to our newsletter over the past few weeks. We have been blown away by the number of subscribers we have received:)   The first issue of "A Sprinkle of Sugar" was published today and should be arriving in your in boxes soon. We hope it has added a little sweetness to your day. It includes a newsletter only project, as well as links to some of our most popular projects over the past few weeks. We aim to send out a newsletter each month to keep you up to date on all the goings on here at A Spoonful of Sugar. We would love your feedback on "A Sprinkle of Sugar" so we can bring you the best newsletter possible.

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Lisa and Sarah x

Easy Sponge Cake

It has often been said that the measure of a good cook, is the lightness of their sponge cake. It is a classic recipe that can lend itself to so many possibilities. It can be filled with jam and cream, filled with lemon curd, or rolled into a Swiss roll.

Sarah made her first ever sponge cake on the weekend using this easy recipe. It tasted just like the ones my Grand mother used to make.

Ingredients:

3 eggs

3 extra egg yolks

2 teaspoons vanilla extract

pinch salt

1/2 cup sugar

1/2 cup plain (all-purpose) flour

1/4 cup corn flour (corn starch)

1. Cover the bottom of a 23 cm (9 inch) spring form pan with baking paper. Preheat oven to 180 deg C (350 F).  Half fill a saucepan with water and put it on the heat until the water is simmering.

2. Combine eggs, egg yolks, vanilla and salt in the bowl of electric mixer. Whisk on low speed to until eggs are combined, and then gradually whisk in the sugar. Place the bowl over the simmering water and gently whisk until the mixture is luke-warm  - 45 deg C (115 F).

3. Place the bowl back on the mixer and whip on medium high speed until the foam is tripled in volume and light in colour (3-4 minutes). 

4. Mix the flours together. Sift 1/3 of the flour mixture over the egg foam. Use a large spatula to fold the flour  through the egg mixture. Add the rest of the sifted flour in two lots, folding well after each addition.

5. Pour the batter into the prepared pan and smooth the top. Bake until the sponge is well risen and feels firm when pressed in the centre, approx 25-30 minutes.  Remove the cake from the tin and place on wire rack to cool.

Sarah brushed her cake with a vanilla syrup, and then covered it in butter cream frosting. It was a special afternoon tea treat.