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Topic: HP Craftalong ~Fall Semester 2012~ *CLOSED*  (Read 226216 times)
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« Reply #300 on: September 23, 2012 01:46:15 PM »

PenguinSoup - love your handspun yarn! The colors came out so well, oooh and does it smell yummy? Cheesy

tiamatfire - congrats on witch of the week! gosh that sweater is adorable and it looks absolutely precious on your daughter Smiley

AllyCatAria - wow what a good idea! I don't watch Firefly but it looks great! Where did you find the base?

indigo_roses - mmm that looks so nummy! And so autumn-y, love Smiley

Eiseldora - my oh my you have been a busy crafter! Not gonna lie I had to look up "snood" but it looks so intricate! great job Smiley

kstaron - love that quilt and pillow! great job!

madcrafter - what a pretty necklace! I love those leaf beads, again, so autumn-y!

lightninglisa - love those skulls! what a great idea for halloween decorations! Smiley

seeuudee - omg I have been wanting to have a mad hatter's tea party for ages, love the card flowers!

Happy Birthday jennieingram!!  Grin

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« Reply #301 on: September 23, 2012 02:15:47 PM »

@seeuudee: it may be the glitter...or my love of cards....or just the idea of a Mad Hatter's Tea Party....either way, I must say I adore your decorations! Grin

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« Reply #302 on: September 23, 2012 04:27:47 PM »

Happy Birthday Mistress Jennie!

« Reply #303 on: September 23, 2012 04:39:00 PM »

Oooh, I'm definitely going to have to think up some good recipes.  Lactose intolerance really sucks though pinkleo - I'm celiac so I have to be gluten free, and I know what it's like having to check ingredients and alter recipes! *EDIT: and Happy Birthday!  I know I missed another birthday upthread so Happy Belated there too!*

Class: Care of Magical Creatures
House: Gryffindor
Project Name: 99 Luftheadbands

OK, so there aren't really 99 headbands, and only two of them are red (and aren't actually included in the picture below) but I sort of went on a headband frenzy!  As you can see by the picture, baby girl looks bald, although it's actually that her hair is see through white blonde like her mommy's used to be.  This means that when she's not wearing pink (or even when she is sometimes) she gets called a boy.  Headbands to the rescue!  I made a button one earlier for transfiguration, but there's definitely a few shinies in this lot!  I'm going to give at least one to my cousin who's expecting a girl in November (and lost her first baby on Hallowe'en last year, so I want to really let her celebrate this little one), and I'm considering opening an etsy shop to sell some.  Not sure yet though.  I might see if any facebook friends are interested, or something.

This one is definitely niffler bait - the elastic is shiny, glittery silver and the bow is a satin grosgrain.

Just some of the rest!  There's more of the silver elastic, and some flowers have rhinestones or pearl buttons in the centre.  I think this might be a sickness...
« Last Edit: September 23, 2012 04:42:40 PM by tiamatfire » THIS ROCKS   Logged

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Harry Potter Craftalong: Spring Semester!
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« Reply #304 on: September 23, 2012 07:40:47 PM »

Awww, what a wonderful surprise pinkleo!!!  And thank you to everyone for the lovely birthday wishes.  Cheesy  Today has been an awesome day.  I worked the last 14 days in a row, and today was my first day off.  DH & I had a lazy morning, then we went to the Unitarian Church in town***, then went out for sushi.  We came home for cake, and I've spent the last 7 hours on the sofa, crocheting.  It's been blissful!

***Side story, I made this quilt to donate to a silent auction in May, for a woman at church going through her second round of breast cancer.  I was so sick that week, that while the quilt was completed in time, neither DH, nor I, could make it to the church in time for the auction.  Instead they put it up for auction today after the service, with a recommended price of $200 on it.  By the time we left 15 minutes after service, it was up at $600!!!

*Our Deputy Headmistress is lactose intolerant so though not required for the challenge, any dairy-free recipes would be greatly appreciated.

Oooohhhh.... This is true!   Embarrassed  And I would in fact adore if any of you have any dairy-free recipes people have to share!   Cheesy  This has meant venturing into the world of vegan foods as well, since they naturally don't contain dairy.  I also try to avoid simply replacing a bunch dairy ingredients with a bunch of fake ones all in a single recipe, though usually replacing a single ingredient or two works out just fine.  (For example, I tried making a vegan quiche recipe that called for fake eggs, fake cheese, and fake milk...  It turned out awful.  Though most of my vegan adventures have been wonderful!)  ::crosses fingers::

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« Reply #305 on: September 23, 2012 08:58:55 PM »

Great challenge!  And Happy Birthday jennieingram!


« Reply #306 on: September 24, 2012 12:18:12 AM »

Class/Challenge/House Pride: Herbology + Quidditch Practice September
House: Slytherin
Project Name: Preserving herbs
Brief Description:
Fall is coming in very quickly, and my garden is starting to show... What a stressful season for a first-year gardener! I know plants will lose their leaves and that some are meant to wilt away, but it creeps me out to no end. I wanted to preserve the basil and dill that grew out back, and see if I could get some seeds from the blooming dill. I harvested about half of the dill and most of the basil, cut off the flower heads and put them upside down on paper towels in a baking tray, which is now in the attic (I think I might have been to soon, that's why I left half the dill still in the garden, to allow myself a second chance!). I washed my herbs, patted them dry, made a bushel of part of the dill, which is now drying on one of the rafters in the attic, chopped up the rest of the dill (just the leaves!) and used an ice-cube tray to freeze it in shortening to use for baking fish, and I dried the basil in the microwave. That's surprisingly easy! Put a plate in the microwave, paper towel on the plate, basil leaves on the paper towel, and a second paper towel on top. Microwave for a minute, and then for 30 seconds each time until the leaves are dry. Monitor your microwave closely, you don't want to start a fire!
Project Picture:

Dill flower heads. I think they look like fireworks!

Basil, already showing signs of suffering from fall. I picked out the best leaves and tossed the rest.

Dried basil.

The fresh dill, after cutting the flower heads. It's not exactly a practical size to rinse!

Dill-shortening cubes!

My 50 in '14

Calling all talented witches and wizards to join us in the Winter Semester of the Harry Potter Craftalong.
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« Reply #307 on: September 24, 2012 10:02:18 AM »

Class/Challenge/House Pride: Alchemy & Cauldron Treat Challenge
House: Gryffindor!
Project Name: Dairy-Free Pumpkin Cheesecake (aka Vegan Pumpkin Cheesecake)
I whipped this up just a few days ago, and can't resist sharing it here for this awesome challenge!  Since becoming lactose-intolerant I've missed cheese the most, and the occasional slice of cheesecake a close second.  And of course, we're at the time of year when pumpkin-freakin-everything shows up in stores and restaurants.  It can be really hard to be faced with favorite things that you can no longer have.  It's also especially hard when you go to a friend's house and have to ask "What's in this?" about *everything*.  Fortunately, I have some wonderful friends who found this recipe online, and made it for me a few weeks ago.  It was so good I had to make it again.  The recipe comes from fatfreevegan.com, and it is AMAZING!  Even if you are wary of vegan foods, please consider giving this recipe a try.  You won't regret it.

*Picture is stolen from Susan Voisin's amazing blog, because we ate ours too fast to photograph!
Vegan Pumpkin Cheesecake
8 ounces Tofutti Better Than Cream Cheese (look for the non-hydrogenated version in the yellow container)
12 ounces light firm silken tofu (or extra-firm)
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

1/2 cup pumpkin puree (canned, not pumpkin pie mix)
2 teaspoons rum (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg (please!)

1 pre-made 8-inch graham cracker crust  (Keebler is "accidentally vegan" & perfect for this recipe!)

Preheat the oven to 350F.

Put the first set of ingredients (toffuti through vanilla) in a food processor and puree until completely smooth. It should be silky smoothnot chalky or lumpy.

Remove a heaping cup of this mixture from the processor and spread it in the bottom of the crust.
Add the next set of ingredients (pumpkin through nutmeg) to the ingredients remaining in the food processor and process until well blended. Smooth it carefully over the white layer in the crust, heaping it slightly in the middle.

Bake until the center is almost set, about 50-60 minutes. (Insert a toothpick. If it comes out liquidy and cold, give it more time, until the center is firm.) Remove from the oven and allow to cool. Refrigerate until completely chilled, at least 3 hours. Serve to delighted guests. (Dont tell them its vegan, and they wont know!)

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« Reply #308 on: September 24, 2012 11:09:03 AM »

Class/Challenge/House Pride: Arithmancy
House: Hufflepuff
Project Name: Pi Bracelet
Brief Description: I wanted to use the actual numbers for a craft so thought this would be a fun way.  I used hematite beads to mark out the numbers in the pi equation and cracked marble beads to space them.  The "point" is a small swirled dangle. All on memory wire that forms a circle!
I love being able to be geeky with pi and free spirited with the hematite metaphysical properties at the same time.
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« Reply #309 on: September 24, 2012 11:23:53 AM »

Class/Challenge/House Pride: Charms & Cauldron Treat Challenge
House: Ravenclaw
Project Name: Momofuku Milk Bar's Compost Cookies

Lately my husband has been in a funk due to crazy long hours at work.  So I decided to make him some cookies to cheer him up.  I've made this recipe in the past and I love how customizable it is.  It starts with probably the most delicious "base" dough I've ever eaten and then you mix in a hodge-podge of any candy and snack foods you like.  The batch I made this time was based on a Take 5 candy bar - peanut butter cups, Rolos and pretzels. 

Momofuku Milk Bar's Compost Cookies
from the Milk Bar Cookbook by Christina Tosi

1 cup butter
1 cup sugar
3/4 cup light brown sugar
1 tablespoon corn syrup
1 teaspoon pure vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 1/2 cups your favorite baking ingredients (e.g. chocolate chips, graham crackers, candy)
1 1/2 cups Your favorite snack foods (e.g. potato chips, pretzels, ritz crackers)

Combine the butter, sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the baking ingredients and mix just until incorporated, about 30 seconds. Add the snack foods, and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips.

Using a 2-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperaturethey will not bake properly.

Heat the oven to 375.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

I chilled the dough in the bowl and then portioned it onto cookie sheets (I don't know anyone who has enough room in their fridge for cookie sheets) and I made my cookies too small.  A 1/3 cup of dough may seem like a lot; but you need that much or the cookie will spread and become very thin and crispy.  Here are the completed cookies in my lovely Ziplock cookie jar  Tongue


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