The Bondi Top Pattern Review

I have a friend named Lindsey Rae who designs patterns, and I have been a pattern tester for her in 

the past (see my Noosa Shift Dress Pattern Review). Her patterns are amazingly simple, well-written, thoroughly tested, and flattering on any figure. 

The Bondi Top was the pattern that really launched her career as a designer, so I have been excited to try it out. I finally made my first Bondi Top a couple of weeks ago, and I loved it so much that I made myself 2 more!

Why I love this pattern: 

• It is downloadable (available HERE from Etsy). Pattern downloads are super easy to store and replicate if you want to make new sizes. 
• It is adjustable for size AND length. I have a long torso, so I added 2 inches to the length and loved the result!
• It is a tad bit longer in the back than the front, which makes for a flattering fit. 
• It has a contrasting fabric option. Don't you LOVE the additional print design on each of the shirts?! 
• And probably my favorite feature: It requires NO notions. No zippers, buttons, ties, or hooks. Just fabric and thread. 

I used 3 different types of fabric for my shirts: lightweight cotton for the yellow and blue shirt above; rayon for the next shirt pictured; and a woven cotton/poly fabric for the third shirt. 

Similar lightweight cottons to those in my yellow and blue shirt can be found HERE.

 This silky rayon is dreamy to wear. It was more time-consuming to sew because I had to pin more since the fabric is more slippery, but it was worth every minute. Similar fabric can be found HERE. 

This was such a fun fabric. It has that Aztec/Peruvian blanket or poncho style, but is less heavy. Similar woven fabric can be found HERE. The contrast fabric is a woven cotton linen/twill; similar (but without print) found HERE.

My colorful and original jewelry is from one of my favorite charities, African Promise Foundation. I know the founder and can vouch for this organization's commitment to bettering the lives of the less-fortunate through beautiful hand-made jewelry sales. 

Healthy Buckeye Bars

I know, HEALTHY BUCKEYE sounds like an oxymoron, but these aren't your grandma's buckeyes. Healthy ingredients like coconut oil, natural peanut butter, and agave nectar make these melt-in-your-mouth morsels a treat you can go back for seconds on--guilt free!

I took some of my first batch to the bootcamp class I teach to share afterwards, and no one could believe they were actually good for them. Unlike traditional buckeyes that have butter, peanut butter and a ton of powdered sugar, these are full of healthy fats and low-glycemic, unrefined sweetener.

Here's how it's done: 

Line a 8"x8" or 9"x 9" dish with wax paper.

Mix 1 1/4  cups of natural peanut butter with 1/3 cup of melted coconut oil and 1/4 cup of light agave nectar.

Place in the fridge or freezer to harden.

While the peanut butter layer is hardening, whisk together 1/3 cup melted coconut oil, 1/3 cup cocoa powder, 1/4 cup real maple syrup or light agave nectar, 1/2 tsp vanilla. 

Spread over chilled peanut butter layer. Return to the refrigerator or freezer.

 Once it is chilled through, pull up edges of wax paper to remove from dish.

Cut into bars.

 And Enjoy!

Healthy Buckeye Bars

Makes 8x8 inch square pan

Peanut Butter Layer:

1 1/4 cups natural peanut butter (creamy or crunchy)

1/3 cup  unscented* coconut oil, softened (or just barely melted)

1/4 cup real maple syrup or light agave nectar

Chocolate Layer:

1/3 cup unscented* coconut oil, melted

1/3 cup cocoa powder

1/4 cup real maple syrup or light agave nectar

1/2 teaspoon vanilla

*Scented coconut oil can be used, but coconut flavor undertones may be present.

Directions:

1. Line a 8x8 or 9x9 inch square baking dish with a sheet of wax paper covering bottom and sides . Set aside.

2. In a medium mixing bowl, mix peanut butter, coconut oil and agave nectar until smooth. Spread in prepared pan and place in refrigerator or freezer to set.

3. In a small mixing bowl, whisk together melted coconut oil cocoa powder and agave nectar. Stir in vanilla. Spread chocolate mix over chilled peanut butter layer. Return to fridge or freezer to set.

4. Once bars are chilled (after 1 hr+), pull wax paper edges to remove from the pan. Use a sharp knife to cut into bars. Store in an airtight container in fridge or freezer.

Participating in these link-ups.

Clean Eating Oatmeal Raisin No-Bake Cookies

Aren't you so glad I have given up refined sugars and flours for the month?? Otherwise I probably wouldn't have developed this AMAZING and EASY new treat that you can feel good snacking on!

I have made two batches of these so far. Right now there are 3 left in the fridge. Even though only my husband and I have given up refined sugars and flours, my kids are enjoying all of our healthy indulgences!! I KNOW he and I haven't eaten THAT many--though we could've...

Oatmeal Raisin No-Bake Cookies
Makes 30 

Ingredients:

3 cups oatmeal (I use rolled oats, but quick oats will work, too)

1/2 cup honey

1 cup natural peanut butter, crunchy or smooth (Almond butter would work.)

1 cup baking raisins (raisins soaked in very hot water 10 minutes, then drained well)

Directions: 

1. Line a cookie sheet that fits in your fridge with wax paper. 

2. Place oatmeal in food processor and pulse until coarsely ground, but not smooth. About three 5-second bursts did it for me. 

3. Add honey, peanut butter, and baking raisins to food processor. Pulse until well mixed. You may need to scrape the sides once or twice during pulsing. 

4. Use a medium cookie-scoop to make 1 inch bon-bons, or scoop with a spoon and roll into 1 inch balls, and place on prepared wax paper.  They can be eaten immediately. Place cookie sheet in fridge to let them harden a bit more before removing to store in an air-tight container. I really like them at room temperature, but I LOVE them chilled!

Participating in these link-ups. 

Candy Pretzel Owls

We had some kitchen creativity time on Sunday. It was rainy outside, and we were needing some hands-on production. I came up with these cute owls and even made a video tutorial to share how to make them!

They can also be made in smaller batches in the microwave, which was the method I used to test the idea. 

Enjoy!!

https://youtu.be/OyqZyyCtHaY

Participating in these link-ups. 

Contrast Sleeve T-Shirt Tutorial

I have an abundance of T-shirts. If I see them on sale for $5 or $6, I grab them because they are my go-to comfy top. But the same old solid tees get boring, so I decided to do some sprucing up to a plain t-shirt by adding contrasting sleeves.  I've seen similar shirts at boutiques all over the place for $20-30.  This shirt was about $5 and the fabric I used was from my scrap pile! 

This is one my most basic tutorials--a perfect one for beginner sewists!! I will walk you through each step so you can add fun color or print sleeves to any of your plain ol' solid color t-shirts!

My gorgeous jewelry is from African Promise Foundation. I have a dear friend who started this foundation years ago to provide education opportunities to children in Uganda. The beads are handmade from recycled paper. Each piece of jewelry is a unique and amazing work of art created by women trying to improve their family's opportunities. 

You will need: 

• T-shirt
• Seam ripper/ small, pointy-nose sharp scissors
• Stretchy fabric--jersey knit, stretchy lace, poly-knit, etc.  Less than 1/4 yard will work for cap sleeves. If you want to use this tutorial to do long sleeves (This method will work!), you'll want more fabric--probably 1/3-1/2 yard). 
• Corresponding thread
• Straight sewing pins
• Sewing machine (a serger is nice, but not necessary)

1. Remove the sleeves from your T-shirt.  Use a seam-ripper/ small-nosed scissors to rip out the seams.  

Here are the two sleeves removed (I left one folded). Don't rip out the seam for the hem around the cuff of the sleeve. 

2. Using one of the sleeves as a pattern, cut out two pieces of the contrasting fabric, adding on 1 inch to the cuff-side of the sleeve.

Here you see the two sleeves and the extra I added on the contrasting fabric. Since I am using lace for this project, I will be layering it over the original sleeves. If you are replacing the original sleeves completely, you'll still need the extra 1 inch. 

3. (This step is for doing an overlay with contrasting fabric. If you are replacing the sleeves completely, move on to the next step.) Pin the new sleeves (wrong side) to the old ones (right side). Sew along the long, curved side (not the cuff side).  Try to sew right along the old stitch marks. 

4. Use a zig-zag stitch (or serge stitch if available), to sew right along the edge of the contrasting fabric's shorter (cuff) side. This is to prevent fraying and help the cuff lay flat. Repeat for second sleeve.

5. Fold and pin the contrasting fabric over 1/2 inch, wrong sides together. 

6. Top stitch the new cuff in place. Here I am showing the right and wrong sides of the new sleeves after the top-stitch. 

7. Generously pin the new sleeves to the old t-shirt, right sides together. Stitch in place, turn right-side out, and you are done!! SO EASY, and now you have a new shirt!!

Participating in these link-ups. 

Sour Cream Pumpkin Pie

Did you know you can make a delicious pumpkin pie WITHOUT evaporated or sweetened condensed milk?? 

I have always made my pumpkin pies using the traditional recipe found on the back of the Libby's Pumpkin can. And it is a definite winner. But, this past Sunday I had a pie crust, eggs, sugar, spices, vanilla, a can of pumpkin, and NO canned milk.  I did, however, have other forms of milk, among them: Sour Cream.

So I substituted sour cream for evaporated milk. I didn't do a straight substitution; because of the density of the sour cream, I used less of it.  

This pie cooked up beautifully, and my family scarfed it down with nothing but praise for its texture and flavor!  I LOVE when an experiment becomes a new recipe success! 

Sour Cream Pumpkin Pie

Makes one 9-inch pie

Ingredients

1 9-inch unbaked pie crust

1 15 ounce can pumpkin puree

1/2 cup sour cream

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon vanilla extract

2 eggs

Directions

1. Preheat oven to 425 degrees.

2. In a medium mixing bowl, beat pumpkin and sour cream until smooth. Add sugar, spices, and vanilla, stirring well. Beat in eggs, one at a time.

3. Pour into pie crust.  Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees and bake 30-35 more minutes, until middle of pie is set (no longer liquid).

4. Cool completely before serving. Store in refrigerator. 

Participating in these link-ups. 

Sea Salted Crio Brü Granola Bars

Yep! I've added leftover Crio grounds to another recipe! A couple of posts ago I put them in some delicious no-bake cookies.  Now, you won't BELIEVE how yummy they are in these soft, scrumptious granola bars. 

Crio Brü is a drink made from brewed cacao beans. Each time you make this tasty drink (which brews like coffee in a coffee maker or french press), save the grounds. I save my used grounds in a covered bowl in the fridge. They are so great for baking with that I rarely throw them out! These granola bars are full of yummy chocolate flavor before you drizzle them with melted chocolate chips, and Crio is the sole source of that flavor.  

(By the way, I am NOT being compensated for this post. I sincerely love Crio Brü and enjoy baking with it!)

For this recipe, you'll need to save 1 cup of your previously brewed grounds (which adds up fast because the grounds expand when brewed), pulse them in the food processor or blender for a few seconds, and they are ready to go!

1 cup previously brewed Crio grounds

Pulse in food processor or blender for 15-30 seconds, scraping sides once.

These bars also have delicious flaked coconut, chia seeds, and oatmeal! So they have a TON of redeeming health value!! My entire family went nuts!  I made two batches: one I iced and one I didn't; ALL were devoured. 

Sea Salted Crio Brü Granola Bars

Makes 12-14 bars

Ingredients

1 cup previously brewed Crio Brü grounds

1/2 cup coconut oil, room temp

1/2 cup honey

3/4 cup brown sugar

1 egg

2 tsp vanilla

2.5 cups quick oats

1/4 cup chia seed

1.5 cups unsweetened flaked coconut

1/2 cup chocolate chips for drizzle (optional)

1 tablespoon coarse sea salt 

Directions

1. Preheat oven to 350 degrees. Prepare a 9"x13" baking dish with cooking spray. 

2. Place previously brewed Crio Brü grounds in food processor or blender and pulse 15-30 seconds, scraping sides once. Set aside

3. In a large mixing bowl, beat coconut oil, honey and brown sugar until smooth. Add egg and beat well. 

4. Stir in Crio grounds and vanilla. 

5. Stir in oats, chia seed, and flaked coconut. Spread in prepared pan.

6. Bake 30-35 minutes, until sides and bottom begin to brown. Remove from oven and cool. Cut into bars.

7. To make drizzle (optional): Melt chocolate chips by placing in a microwave safe bowl. Microwave for 1 minute. Stir. Microwave in 30 second intervals, stirring after each, until chocolate is smooth. Spoon into a plastic sandwich bag. Snip off a bottom corner and drizzle over cooled bars. 

8. Sprinkle with sea salt (with or without drizzle). Wrap individually in plastic wrap to store. Store in refrigerator or freezer.

Participating in these link-ups. 

No-Bake Cookies with Crio Bru

Have you tried Crio Bru? If you like chocolate--especially if you like rich, dark chocolate--you will LOVE Crio. I am a huge fan. I drink it several mornings a week.  Crio is a drink made from 100% roasted and ground cocoa beans, and it is brewed like coffee. I brew mine in a french press. My favorite way to drink it is iced with a pack of Truvia sweetener and a shot of creamer.  So delicious!

A beautiful feature of Crio grounds is that they can be re-used in baking.  And after making a few recipes with my used grounds, I never throw them away. They are too deliciously valuable!

I buy my Cri Bru on Amazon, and it is also available in many grocery and health-food stores. I am NOT being compensated for this recipe post--I'm just sharing a product I truly love with my many chocolate-loving readers!

After some questions on social media from readers, I am posting a link to the french press I use. I'm sure there are others that work well out there, but I can personally attest to the ease of use (and ease of cleaning!), as well as the effective brewing ability of this press: 

Now on to how to use the grounds to make your chocolate no-bake cookies over-the-top with rich yumminess!

Here are the used grounds. They should be damp, but not at all juicy. This recipe uses 1 cup of previously-brewed Crio grounds. If you brew daily, you'll have a cup in less than a week.  The grounds expand when they are brewed, so they accumulate pretty fast. I just scoop them into a bowl after each brew and keep them covered in the refrigerator. 

Place your cup of grounds into a food processor/blender. 

Pulse for about 1 minute total, scraping the sides a couple of times. The grounds will still be coarse,  but less rough than they started out.

Now make the chocolate candy base for your no-bake cookies by melting 1 stick of butter, 1 cup of sugar, and 1/3 cup of cocoa powder.  Once melted, stir in the processed Crio grounds.  Bring to a boil and boil hard while stirring for 2 full minutes. This breaks down the sugar so the cookies aren't gritty. Don't boil more than 4 minutes, though, as the sugar will start becoming too hard. 

Remove from heat, and stir in 1 cup peanut (or other nut) butter, and 1 teaspoon vanilla.

Stir in 2.5 cups of quick oats.  Similar recipes for no-bake cookies call for 3 cups of oats, but the Crio grounds add fiber and bulk, so these only call for 2.5 cups. 

Drop by heaping tablespoons onto wax paper. Refrigerate or freeze to set. 

I kept these in my freezer for a few days and LOVED grabbing one when I needed a little chocolate treat. My kids discovered them and they were gone shortly after. The chocolate flavor in these are SO incredible! And they have less sugar and more health benefits than most cookies, so you can feel good eating them and sharing them with your family!

Here's the recipe: 

No-Bake Cookies with Crio Bru

Makes 30 cookies

Ingredients:

1 cup previously brewed Crio Bru grounds

1/2 cup (1 stick) butter

1 cup sugar

1/3 cup cocoa powder

1 cup peanut (or other nut) butter

1 teaspoon vanilla

2 1/2 cups quick oats

Directions:

1. Place previously brewed Crio grounds in a food processor and pulse 1 minute, scraping sides 2 times.  Set aside.

2. In a medium saucepan, melt butter with sugar and cocoa powder, stirring until smooth. Add Crio grounds and bring to a rolling boil, stirring constantly. Boil 2 full minutes. Remove from heat.

3. Stir in peanut butter and vanilla until smooth. Stir in quick oats. Immediately drop by heaping tablespoon onto wax paper-lined baking sheets. Place in freezer of fridge to set. 

Participating in these link-ups.