Hufflepuffs are on a roll this month! We just had another awarded student, this time in the Quidditch field.
Please congratulate vspringer, one of our corageous mad hatters who produced 11 hats while watching a marathon of all six HP movies. She was clearly in the spirit of this competition!
Great job, darling! I hope your fingers are better already!
Wednesday, May 19, 2010
Tuesday, May 18, 2010
Sunday Special, May 16, 2010
It’s been a busy week. Homework is in full swing, OWLs are starting to see some progress, the first big Quidditch challenge is behind us. I heard the House Elves talking about carrots and Curiouskate and my ears perked up. They happily chattered on until I had finally secured her recipe which looks so yummy and delicious! I did a little Arithmancy (which is hopefully accurate) to help out our students in the USA, my notes are in the parenthesis. So, for the Sunday Special here is
Super-Quick Carrot cake
* 4 eggs
* 250g (about 1 1/4 cups) sugar
* 200ml (1 cup) oil
* 200ml (1 cup) carrot juice or milk
* 200g (3/4 cup) ground hazelnuts
* 125g (1/2 cup) finely grated carrots
* 300g (2 1/4 cups) flour
* 1 T baking powder
Beat eggs & sugar until creamy. Add moist ingredients and stir thoroughly. Add dry ingredients and mix quickly until everything is smooth and even.
Pour into a 30x40cm form and bake at 180°C (350°F) for about half an hour.
Add frosting and decor as you like to, but the cake is yummy on itself :)
Enjoy!
Super-Quick Carrot cake
* 4 eggs
* 250g (about 1 1/4 cups) sugar
* 200ml (1 cup) oil
* 200ml (1 cup) carrot juice or milk
* 200g (3/4 cup) ground hazelnuts
* 125g (1/2 cup) finely grated carrots
* 300g (2 1/4 cups) flour
* 1 T baking powder
Beat eggs & sugar until creamy. Add moist ingredients and stir thoroughly. Add dry ingredients and mix quickly until everything is smooth and even.
Pour into a 30x40cm form and bake at 180°C (350°F) for about half an hour.
Add frosting and decor as you like to, but the cake is yummy on itself :)
Enjoy!
Monday, May 17, 2010
Random prize
Another Hufflewinner!
Teesachu earned a prize this month for her lovely rose doily from potions. That's a really beautiful inspiring project. Congratulations!
Teesachu earned a prize this month for her lovely rose doily from potions. That's a really beautiful inspiring project. Congratulations!
Wednesday, May 12, 2010
Sunday Special, May 9, 2010
The House Elves wanted to wish every ‘Puff mom a Happy Mother’s Day! They had a little meet and greet with StitchingMagic and they came up with this fabulous looking Apple Cake - yum! StitchingMagic’s special touches are noted in parenthesis, the original was from cooks.com.
The House Elves are thrilled to get feedback and recipes so PM YarnVista to get in touch with them!
So, for the Sunday Special the House Elves have chosen…
Silver P.’s Apple Cake
* 1 1/2 c. vegetable oil (1 1/2 cups unsalted butter, melted and cooled)
* 2 c. all-purpose flour
* 1/4 tsp. ground cloves (leave out all 3 spices and put in 2 tsp. gr.)
* 1 1/4 tsp. ground cinnamon ( cardamom )
* 1/4 tsp. ground mace
* 1 1/4 c. walnuts, chopped (I prefer pecans or blanched almonds)
* 3 tbsp. Calvados (or the flavored brandy to match, or Poires Guillaume for pears, kirsch for cherries)
* 2 c. sugar
* 3 eggs
* 3/4 tsp. salt
* 1 tsp. baking soda
* 1 c. whole wheat flour, sifted
* 3 1/4 c. coarse chunks of peeled and cored apples (or pears, or peaches, or cherries)
Preheat oven to 325 degrees F. In a large bowl, beat vegetable oil (or butter) and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition. Sift together all-purpose flour, cloves, cinnamon, mace, (or cardamom) baking soda, and salt, then stir in whole wheat flour. Add to oil mixture and blend. Stir in nuts, fruit, and brandy or liqueur. Stir to distribute pieces evenly. Pour into a greased 10 inch round cake pan (This is not big enough. I use a large spring form pan placed on a baking tray.) Bake 1 hour and 15 minutes or until a cake tester inserted in the center comes out clean. Let cake rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake and pour glaze over slices.
Apple Cider Glaze for Silver P.’s Apple Cake
Melt 1/4 cup unsalted butter. Stir in 2 tablespoons brown sugar and 6 tablespoons granulated sugar. Add 3 tablespoons Calvados, or brandy, or liqueur, 1/4 cup sweet cider, or juice of your choice, 2 tablespoons fresh orange juice, and 2 tablespoons heavy cream. Stir, bring to a boil, reduce heat slightly, and cook 4 minutes. Remove from heat and cool slightly. Pour while still warm over warm cake.
Enjoy!
The House Elves are thrilled to get feedback and recipes so PM YarnVista to get in touch with them!
So, for the Sunday Special the House Elves have chosen…
Silver P.’s Apple Cake
* 1 1/2 c. vegetable oil (1 1/2 cups unsalted butter, melted and cooled)
* 2 c. all-purpose flour
* 1/4 tsp. ground cloves (leave out all 3 spices and put in 2 tsp. gr.)
* 1 1/4 tsp. ground cinnamon ( cardamom )
* 1/4 tsp. ground mace
* 1 1/4 c. walnuts, chopped (I prefer pecans or blanched almonds)
* 3 tbsp. Calvados (or the flavored brandy to match, or Poires Guillaume for pears, kirsch for cherries)
* 2 c. sugar
* 3 eggs
* 3/4 tsp. salt
* 1 tsp. baking soda
* 1 c. whole wheat flour, sifted
* 3 1/4 c. coarse chunks of peeled and cored apples (or pears, or peaches, or cherries)
Preheat oven to 325 degrees F. In a large bowl, beat vegetable oil (or butter) and sugar until thick and opaque. Add eggs, one at a time, beating well after each addition. Sift together all-purpose flour, cloves, cinnamon, mace, (or cardamom) baking soda, and salt, then stir in whole wheat flour. Add to oil mixture and blend. Stir in nuts, fruit, and brandy or liqueur. Stir to distribute pieces evenly. Pour into a greased 10 inch round cake pan (This is not big enough. I use a large spring form pan placed on a baking tray.) Bake 1 hour and 15 minutes or until a cake tester inserted in the center comes out clean. Let cake rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake and pour glaze over slices.
Apple Cider Glaze for Silver P.’s Apple Cake
Melt 1/4 cup unsalted butter. Stir in 2 tablespoons brown sugar and 6 tablespoons granulated sugar. Add 3 tablespoons Calvados, or brandy, or liqueur, 1/4 cup sweet cider, or juice of your choice, 2 tablespoons fresh orange juice, and 2 tablespoons heavy cream. Stir, bring to a boil, reduce heat slightly, and cook 4 minutes. Remove from heat and cool slightly. Pour while still warm over warm cake.
Enjoy!
Monday, May 10, 2010
We got a winner!
Hey, everybody! Hilltopkatie annouced this month's prize winners.
Let's hear a big "Huzzah" for LittleMsContrary who won a prize for her gorgeous Purple serpents. They really look amazing! Good job!
Let's hear a big "Huzzah" for LittleMsContrary who won a prize for her gorgeous Purple serpents. They really look amazing! Good job!
Wednesday, May 5, 2010
April nominations from detention
'Puffs, prize nomination from detention are up. Go check it out! This month we have three hard working students representing the house:
Suzanneoswald, nominated for her foresty L'il Bunny Foo-Foo. So cute!
Lalaith, who was nominated for her wonderful Umbrous shawl. Love the leafy pattern!
And LittleMsContrary, nominated for her amazingly elaborate Sepertine Valentine socks.
Congratulations, girls!
Suzanneoswald, nominated for her foresty L'il Bunny Foo-Foo. So cute!
Lalaith, who was nominated for her wonderful Umbrous shawl. Love the leafy pattern!
And LittleMsContrary, nominated for her amazingly elaborate Sepertine Valentine socks.
Congratulations, girls!
Sunday, May 2, 2010
New Stuff
Hi folks!
We've added a few things to the Blog today that I just wanted to make a post about so it comes up in the RSS feed.
We have Group Projects for Knit/Crochet/etc.-A-Longs. You don't have to be a Huff to list something!
We have a list of all Huff homework here for perusal.
And don't forget the Prizes! The quilt top is nearly finished and ready for photos.
We've added a few things to the Blog today that I just wanted to make a post about so it comes up in the RSS feed.
We have Group Projects for Knit/Crochet/etc.-A-Longs. You don't have to be a Huff to list something!
We have a list of all Huff homework here for perusal.
And don't forget the Prizes! The quilt top is nearly finished and ready for photos.
Sunday Special, May 2, 2010
The House Elves heard that several ‘Puffs wanted some healthy recipes and they are glad to oblige us! Remember, if you have a recipe you want to share, PM Yarnvista and we’ll get the Elves right on it!
So, for the Sunday Special the House Elves have chosen…
Honey, Do You like Blueberries?
1 Honeydew melon, skinned, seeded and diced into 1” cubes
1 pint blueberries
Fresh mint
Fresh lime juice (optional)
This is the easiest fruit salad ever, but it is so good! In a medium to large bowl mix together the melon, berries and several whole mint leaves. Yum! If you want to make it a little more tangy you can also mix in some lime juice to taste.
Quick Pasta with Tomatoes and Beans
2 cans diced tomatoes with basil, garlic & oregano
1 can cannellini beans, drained and rinsed
8 cups fresh spinach chopped (approx. 1 pre-washed bag)
4 cups hot, cooked penne
1/2 cup crumbled feta cheese
Mix all the ingredients in a large pan over medium heat- cook until spinach is just wilted.
Until next time, Enjoy! :-D
So, for the Sunday Special the House Elves have chosen…
Honey, Do You like Blueberries?
1 Honeydew melon, skinned, seeded and diced into 1” cubes
1 pint blueberries
Fresh mint
Fresh lime juice (optional)
This is the easiest fruit salad ever, but it is so good! In a medium to large bowl mix together the melon, berries and several whole mint leaves. Yum! If you want to make it a little more tangy you can also mix in some lime juice to taste.
Quick Pasta with Tomatoes and Beans
2 cans diced tomatoes with basil, garlic & oregano
1 can cannellini beans, drained and rinsed
8 cups fresh spinach chopped (approx. 1 pre-washed bag)
4 cups hot, cooked penne
1/2 cup crumbled feta cheese
Mix all the ingredients in a large pan over medium heat- cook until spinach is just wilted.
Until next time, Enjoy! :-D
House Elves Welcome back the Hufflepuffs!
The House Elves wanted to welcome all the Hufflepuffs to the shiny, new common room! This term the House Elves are sharing tasty recipes with us. There is still time to vote in the House Elf Poll if you haven’t yet.
Also, if you have a favorite recipe - of any kind! - please PM Yarnvista! The House Elves really want to be able to share beloved recipes - they don’t have to be fancy or even be totally homemade. The House Elves will credit you with the recipe and I bet they can convince the ratties to give you extra love and kisses, if you like :)
So, for the start of term the House Elves decided to share
Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped (tip: put the uwrapped cups in the fridge or freezer as you are prepping the rest of the cookies)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Enjoy!
Also, if you have a favorite recipe - of any kind! - please PM Yarnvista! The House Elves really want to be able to share beloved recipes - they don’t have to be fancy or even be totally homemade. The House Elves will credit you with the recipe and I bet they can convince the ratties to give you extra love and kisses, if you like :)
So, for the start of term the House Elves decided to share
Peanut Butter Cup Cookies
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped (tip: put the uwrapped cups in the fridge or freezer as you are prepping the rest of the cookies)
Directions
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Enjoy!
Subscribe to:
Posts (Atom)