I have this pretty cute faux-wrap dress from Target that I've had for ages, but hadn't worn in a while because it was black and I had some other black dresses that I was wearing more often. It had been hanging in my closet, talking my winter sweaters on the shelf above, when I decided to try my hand at fabric dyeing.
I'd read an article in Lucky magazine*, about the "$2 Trick that will change your wardrobe".. It looked pretty easy, there's a JoAnns nearby, I had a dress I'd like to update. How hard could it be?
The answer? Much, much harder than I thought. My main issue is that the dress is 100% polyester, which is notoriously (thanks, Google!) hard to dye. The first time, I used RIT dye, which didn't work (no fault to the product). I did a bit of research and found out I needed a dye specially for polyester, which I found at JoAnns. I also found color remover, and decided to use that first, since the dress is black.
Well, long story short, the color remover didn't really work, so they dye wasn't able to show up on the black fabric. The tag, which was cream, is now a beautiful shade of purple. However, wearing the dress inside out was not what I had in mind. I don't know what I'll do next. I figure, for the materials cost, time and effort, I could sew something similar, rather than try to change the color of this dress. For now, the dress will go back in the closet, all ready to chat up that chunky, gray cardigan.
*Two things: I don't really like the direction the new editor is going, but I'm hesitant to cancel my subscription, because I like some of the skincare/makeup stuff and having a vague idea of what's fashionable and I don't think I'm ready for More yet.
Second, have you seen the Lucky Kids special ediiton? I am soooo not the target demographic because I don't know where to buy quail's eggs for my girls' bento box lunches (for that matter, they don't have bento boxes) and they're definitely not getting anything from Burberry or Michale Kors until they can pay for the drycleaning themselves.
Sunday, March 20, 2011
Monday, March 7, 2011
Cheesecake Bars and Chocolate Angel Food Cake
Cheesecake is another one of those easy-but-takes-a-while things,but it's so totally worth it. I made King Arthur Flour's Vanilla Cheesecake Bars for a Mom's Night Out and got rave reviews. My friend V wants a standing order for each month.
I highly recommend using the lemon peel and juice in the recipe. It doesn't add a real strong lemony flavor, but it gives a nice complexity to the vanilla and creamyness that I really like. The next time I make these, I might try another marble variation, using that Justin's Chocolate Hazelnut Butter and chocolate wafers for the crust.
I had a bunch of egg whites left over, so I decided to try my hand at a Chocolate Angel Food Cake. The recipe from Pie in the Sky has consistently worked for me, so I started with that. I was a little worried about replacing some of the flour with cocoa powder, since flour is really necessary to create the proper structure at high altitudes so the cake doesn't fall. I decided to go for it, and replaced 1/3 cup of floiur with cocoa powder and made sure to underbeat the egg whites, per the instructions, so they'd have plenty of room to expand while cooking.
It worked! The chocolate flavor isn't overhwelming, but nice and light, like you'd want in an Angel Food Cake. I kept the almond extract, since I love that combination, and next time I might try the orange zest and flavor substitution.
I highly recommend using the lemon peel and juice in the recipe. It doesn't add a real strong lemony flavor, but it gives a nice complexity to the vanilla and creamyness that I really like. The next time I make these, I might try another marble variation, using that Justin's Chocolate Hazelnut Butter and chocolate wafers for the crust.
I had a bunch of egg whites left over, so I decided to try my hand at a Chocolate Angel Food Cake. The recipe from Pie in the Sky has consistently worked for me, so I started with that. I was a little worried about replacing some of the flour with cocoa powder, since flour is really necessary to create the proper structure at high altitudes so the cake doesn't fall. I decided to go for it, and replaced 1/3 cup of floiur with cocoa powder and made sure to underbeat the egg whites, per the instructions, so they'd have plenty of room to expand while cooking.
It worked! The chocolate flavor isn't overhwelming, but nice and light, like you'd want in an Angel Food Cake. I kept the almond extract, since I love that combination, and next time I might try the orange zest and flavor substitution.
Tuesday, March 1, 2011
Chocolate Caramel Pie
I'm always on the lookout for easy, delicious, chocolate-based recipes. I should clarify that, to me, there are two tyoes of easy: quick and easy and time-consuming and easy. Brownies are quick and easy. Truffles are time-consuming and easy. This insanely good Chocolate Caramel Pie is easy and time-consuming. And you should make it right away.
It's not too sweet, even with the layer of caramel. The pudding is nice and rich and the whipped cream top has just a touch of brown sugar and cocoa, but is a camy counterpoint to the rest of the components. It's also pretty on the plate, with the different distinct layers of tastyness.
It's great with coffee and also with a glass of red wine and some hysterical conversation with your friends.
It's not too sweet, even with the layer of caramel. The pudding is nice and rich and the whipped cream top has just a touch of brown sugar and cocoa, but is a camy counterpoint to the rest of the components. It's also pretty on the plate, with the different distinct layers of tastyness.
It's great with coffee and also with a glass of red wine and some hysterical conversation with your friends.
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