Exposed Zipper Bag

I haven't been sewing much because I bought a serger a few months ago and I've been trying to figure out how it works. I made the mistake of using it for something that was probably more suited to a regular sewing machine and got really frustrated.  It stayed in its plastic covering and I tried to figure out what to do.

A good friend suggested Craftsy. They have lots of online classes, for everything from pattern recreation to cake decorating. I signed up for a beginning serging class, assembled my machine and got ready to learn.

It's awesome. The instructor, Amy Allen, is so friendly and helpful. The projects are useful and all the handouts are clear. I feel much more confident now.

The first project was an exposed zipper bag. I got a couple fat quarters, b/w houndstooth and a blotchy pink, a black zipper and four cones of black thread. It was fairly quick and easy! My zipper seam allowances aren't completely even, but I'm probably the only person who really notices and cares. I'm totally going to get more supplies and make more of these.

Peppermint Marble Loaf Cake

I love the combination of peppermint and chocolate. The York Peppermint Patty creamer makes me very happy in the morning. This easy marble loaf cake is like the creamer in cake form. 

Marble Loaf Cake Recipe from Baking From my Home to Yours by Dorie Greenspan

Ingredients

2 Cups Flour plus 2 Tbsp All-Purpose Flour
1 ¼ tsp Baking Powder
½ tsp Salt
1 ½ Sticks (12 Tbsp) Unsalted Butter, at room temperature
1 Cup Sugar
4 Large Eggs
½ tsp Pure Vanilla Extract
½ Cup Whole Milk
4 oz Bittersweet Chocolate, melted 

4 oz White Chocolate, melted

1/4 tsp Peppermint Extract

Method

Preheat the oven to 325˚F. Butter an 8 ½ x 4 ½ x 2 ½-inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or 2 regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder and salt.

Working with a stand mixer with a paddle attachment, or with hand mixer in a large bowl, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don’t be concerned if the batter curdles and stay curdled-it will be fine. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2 (begin with the dry ingredients), mixing only until each addition is incorporated.

Divide the batter in half and stir the melted bittersweet chocolate into one half and the melted white chocolate and peppermint extract into the other. Drop spoonfuls of dark and light batter randomly into the pan, and then plunge a table knife deep into the batter and zigzag the knife through the batter. For maximum peppermint contrast, only zig and zag a few times. 

Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. If the cake looks as if it’s getting too brown during its bake, cover loosely with a foil tent. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.