Creative Update: Jamie Unboxes Project Life

Jamie's embarking on Project Life for 2013 and recently shared her unboxing of the materials.

Creative Update: Library Loot from Shannon

In a recent episode Shannon mentioned her Library Loot series. We thought you might like to watch an episode.

Creative Update: Suzie's Crafty Minute - Scented Chocolate Cookie Tutorial

Creative Update: Roasted Garlic in a Foodie Minute by Suzie

In episode 7, Suzie talked about starting a series of Foodie Minutes. Here's one of them!

Creative Update: Suzie

Over the last week I did a post on my flattened fork pendant.



I recorded my Beadaholique Mystery Box Reveal.



I made and edited down a simplified version of a brain slug deconstruction video. It taught me a lot, including rethinking making my spatz video. Still not sure about that one.



Then I wanted to make Jamie and Shannon a basic photo editing tutorial and didn't realize it would not record sound. Ugh! So I turned it into a food photography editing tutorial instead that many people could watch.

I felt much more comfortable doing this sort of video. Why? Number 1: I wasn't on camera. Number 2: I really know a lot about this subject and feel confident talking about it. Interesting...



I guess video is really on my mind and creative agenda because I also did a vlog this week. I am most self-conscious in some ways doing these, never knowing if people really enjoy them or not. I do like doing them but when it is just me, it makes me nervous. But that can be a good thing.

I am still not sure I feel comfortable enough doing a video really talking about patterns so I might just finish my spat on my own so I can start wearing them. I have been trying to crochet for a couple of days now and I keep screwing up the very basics so my confidence level is not very high.

That's my update!

Creative Update: Shannon's 31 Days of Horror

Now that October is complete I've doing a wrap up vlog (see below) for the 31 Days of Horror looking back at the challenge and what I learned along the way, if I would do it again as well as the individual films and if they met, exceeded or fell under my expectations.  I wrote a post here where you can see the complete list of films with links to the individual vlogs.  I didn't see 31 films, but I had a great time and learned that I certainly have Halloween faves and they were worth breaking the rules of the challenge to fit them into the month of fun.

Creative Update: Jamie

Apple Cardamom Upside Down Cake
I found this recipe at The Kitchn, who was inspired by Canal House Cooking. I've changed up the directions a bit to reflect how I made it. Jamie

Ingredients
 
6 tablespoons butter, divided
1/3 cup dark brown sugar
2 medium-sized firm apples
1 cup all-purpose flour
1/2 teaspoon cinnamon, plus extra for the apples
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
2 eggs
1 cup sugar

Directions

• Preheat the oven to 375°F.
• Line the bottom of a 9-inch round cake pan with parchment paper cut to size.
• The Caramel:
• Melt 4 tablespoons of the butter in a small saucepan over low heat. 
• Add the brown sugar and stir until well-combined. 
• Let it bubble for about 2 minutes, then remove from the heat and spread in the bottom of a 9-inch round cake pan. 
• Set aside.
• The Apples
• Peel the apples and core them. 
• Cut them in thick slices and then cut each slice in half. 
• Arrange the apples on the caramel in the prepared pan. 
• Sprinkle them lightly with cinnamon.
• The Cake
• Whisk together the flour, cinnamon, cloves, ginger, and cardamom, as well as 1/2 teaspoon salt and 1 teaspoon baking powder. 
• Warm the milk in a small saucepan set over medium heat. Add the remaining 2 tablespoons butter and keep warm until the butter melts completely.
• While the milk is warming, beat the eggs for 3 to 5 minutes, or until they are very thick and pale. 
• Gradually add the sugar to the beaten eggs and continue to beat for 5 minutes. 
• Add the flour mixture, and then the hot milk. 
• Stir until the batter is smooth
• Pour it over the apple.
• Bake for about 40 minutes or until the cake is golden and an inserted toothpick comes out clean.
• Let the cake cool for a full 10 to 15 minutes (I totally did not do this)
• Run a knife around the inside of the pan to help release the cake, and invert onto a serving plate.
• Voila!
• Serve with vanilla ice cream or whipped cream. (I had whipped cream but totally forgot to serve it!)

The cake was absolutely delicious. I'd make it again and again!

Creative Update: Suzie

stART Episode 1 Update: Shannon