Not sure if you guys know about Simplicity's Adaptive Line. Links are for simplicity.com.
Unisex Dual Port Access Chemo Top and Hoodie
Crutch Pads, Bag and Toe Cover
Wheeled Walker Accessories
There are also the adaptive patterns from Mood,
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Spiced Maple Butter Cookies
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Oh hey, do you know what time it is? It is highly specific resource time!
Today we have the Royal School of Needlework Stitch Bank! There are HUNDREDS of stitch types in the RSN Stitch Bank.
And more added regularly, let’s look at a recent addition
I picked the first one in the 25 recently added Elizabethan stitches, the Elizabethan French Stitch
The stitch bank provides written and photo tutorials as well as a video option to learn to do it yourself. There are examples of the stitch in use, resources, references, everything but a needle and thread!
rsnstitchbank.org
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7-Layer Rice Krispie Treats
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Love Letter Cookies with Jam for Valentine's Day (Vegan)
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kill the shift manager in your brain
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The Best CRUMBL Snickerdoodle Cupcake Cookies
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Cinnamon Toast Crunch Cake Donuts
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As lunar new year approaches, I'd like to share my mom's Chinese new year cake recipe. It's probably more like a pudding, as definition, but we call it a cake. This makes the perfect "not too sweet" nian gao. And it also doesn't stick to your teeth like a lot of nian gao. Edit: Recipe has been edited to include metric measurements as well as provide some dietary notes such as being gluten free.
2024 blaze edit: my mom had a massive stroke last March and it left her barely able to walk. She was an incredible cook and her head is full of the most wonderful recipes. I just felt this year, it was more important than ever to share some of those recipes so that even though she isn't able to cook for others herself, she can be cheered by the knowledge her recipes are still making ppl happy.
Full recipe text under cut. Download recipe pdf here.
Mom’s Chinese New Year Cake (Nian Gao)
Yield: 3 cakes in 7” aluminum pans
Ingredients:
1 cup (250 ml) brown sugar
1 cup (250 ml) milk (cow milk can also be substituted for a plant-based milk if you prefer)
1 cup (250 ml) coconut milk
½ cup (125 ml) oil
3 eggs
1 bag glutinous rice flour (400 g)
1 tsp (5 ml) baking powder
Directions:
Grease three 7” pans and set aside. Preheat oven to 375°F (190°C).
Mix together sugar, milk, coconut milk, oil, and eggs. Then stir in dry ingredients and blend until smooth. You don’t have to worry about overworking the batter as it is made with glutinous rice flour, not wheat flour.
Divide it evenly amongst three greased pans.
Bake @ 375°F (190°C) for 40-50 minutes. All three can be baked at the same time in the oven. Just rotate where they are in the oven halfway for even browning.
Notes:
Cake should have nice brown crust on top and glutinous squishy sticky core.
Tastes better the next day and once fully cool.
If you don’t want a bunch of leftover coconut milk from the can, use the entire can of coconut milk and then add enough milk to get up to a full 2 cups (500 ml) of liquid.
Don’t skimp on the coconut milk. The recipe is simple enough that you will taste the difference.
This recipe is gluten free. Glutinous rice flour isn’t related to gluten.
If you try it, let me know how it goes! I'd love to see.
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