Hiya bloggers,


It is just a short one today. I had fully intended on doing some baking last weekend but it was just to hot to be doing all that in the kitchen and with no air flow would have been not enjoyable. (UK homes are not equipped with AC)

However I thought I would give a little post about some up and coming things!! (yay)

I have signed up for evening sewing classes in Sept. (very excited) as well my old inherited sewing machine has kicked the bucket and for the class we need one. So a good excuse to buy a new one and all sorts of little accessories to go in a new sewing basket. (Don't worry pictures will be posted :) )

I hope to start being able to make my own things as well as provide others with my creations. Do you think you could see yourself in a creation by Divine's Homemade vintage?

Please keep popping back for updates!


Ooh and one more thing, with all this hot weather remember to drink lots of water and do not leave your animals without fresh water daily  (Is a big animal lover)

Sweet as...

Cherry Pie

Afternoon bloggers and readers! As promised here is a post about my first cherry pie making experience. (from scratch) I researched multiple recipes throughout the week and found a recipe I liked the ingredients of, printed it, clipped it…and made it better!

Now, I know what you are thinking…why spend that time researching and not using it. Well I did…kinda…it was a guideline more than anything. I am the type of person who likes to cook by taste, yeah their recipe may be lovely but I may want a bit of vanilla in mine as well as almond extract or…well you get the idea. So let’s get down to it…

Filling:

4 tubs of Cherries (250g each)

½ cup of granulated sugar

1 tbls of almond extract

1tbls of vanilla extract

2 tbls corn starch (corn flour in the uk) *I couldn’t find any so I used normal plain flour tasting the stewing cherries to make sure I didn’t loose the taste.

Crust (doubled up the recipes):

1 ½ cup of Plain (all purpose flour)

¾ cup of Lard (Crisco)

1 good heaped tbls of salted butter

½ cup of water.

2 tsp of sugar.

*My pie crust though very tasty turned out to me almost like the texture of a graham cracker crust instead of the flaky effect I was hoping for. It’s a learning process and to any new cooks just always try different routes till you find the one perfect for you.

1. I mixed all my dry ingredients with the food processor.

2. Put in the lard and butter in cubed or pinch and blended till it was crumbly. I tipped into a bowl and formed into 4 balls each weighing between 3 to 5 oz.

3. I put them in the fridge to chill, while they chilled I removed the seeds from the cherries. (best to put on a movie as you do this, it can get a bit old quick.

4. Take the pitted cherries and place into a pot with ½ cup of water, sugar, extracts and corn starch into a large pot. Reduce down on a medium heat.

5. While simmering down I removed the dough to a floured surface. (I found this easier to do between two sheets of grease proof paper to keep them from sticking to the rolling pin.)

6. When the dough is flat I removed the top paper and put the pin tin on the top and flipped it right side up. I found this easier to keep the dough from coming apart.

7. Make sure your cherries have reduced down enough as you don’t want a lot of juice in the pie. (The corn starch helps to thicken it)

8. After the pie base it ready and your cherries have cooled some placed them into the pie and rolled out the lid for it and place it on top with a light brush of butter over the dough.

9. Bake at 350deg F 175deg C for about 45minutes (or until golden brown)

10. Take out when ready, let cool and then enjoy.

It has turned out wonderful!

There are a few things I may try differently. I might prebake the crust next time and do an egg wash over the top and try some lemon juice in the cherries and use milk instead of water.

Past, Present, and ...

Something inbetween

As I have mentioned 2012 was a horrible year for me and from chatting with many of my friends the feeling is mutual with them. The year started out fairly normal…except my step daughter was taken to hospital again due to neglecting her diabetes. She is a teenager and I know she hates having this but the sooner she comes to term with it instead of fighting it the better off she will be. I know teenagers are rebellious but she needs to find something else to rebel with instead of her life. Not even the dust from this upset had settled when I received the news that no child wants to her. My mother had passed away. I was devastated, being in the UK and she in the States I had not seen her eight years, it was horribly gut wrenching.

Of course there was the self-blame I pushed upon my shoulders, the “why didn’t I do…”, was she happy with me? I won’t say I am at peace or have accepted it. Even in the UK I expect to see her poke her head around the door or call my name. Something tells me she is with me and the selfish side I would love to see her again and hug her just to tell her I love her. After her funeral I returned back to the UK and have continued on. Not really showing the desire to immerse myself into great task but doing the few odd crafty things here and there.

Well...what has been going on recently, you ask.

On Facebook I have been keeping a watching on the lovely and interesting Hey Doll Vintage Mag. First issue à  http://glossi.com/vavoomvintage/4618-issue-two-march-spring-cleaning . The gym has become a major time consumer with hard work and decent eating habits I have managed to get three inches off my waist and legs and two from my arms. It’s not easy but worth it so this will be on going.

My husband and I have recently returned from Tunisia, it was lovely to get a bit of sunshine as England was lacking in that. Judging by this weekend and the week to follow we have brought it back with us, so let’s make the most of it shall we? Ever since I have been back I am constantly thinking of what to do or make and I have been just enjoying my evenings watching movies and making some lovely hair combs. These will be available on my Etsy shop DivinesVintage for £4.00, it is a working progress just like the blog so bear with me while I iron out the wrinkles.

As well as my arts and crafts I have tasked myself with making a homemade cherry pie in tribute to the 4^th of July for the folks back home. Please see tomorrow’s post for ingredients and details, until then sleep tight ladies and gents.

Divine Di

xoxo

Welcome back readers and Happy New Year!

First off I would like to apologize for me being away. I hope everyone is lovely and fine and this New Year brings you all great things. I am personally happy to see 2012 go, the only word to describe it was it was a horrible year, with the loss of loved ones and fate seeming to continually throw so many obstacles in my way it has been hard to focus on anything. However as they say " It is a new year so we get to have a new start."

After a strict diet and vigorous routine & a new wardrobe my blog as had a bit of a make-over. I hope you all like the new bright look and it makes for better reading, you may see further changes here and there. I have had major help (and it will probably be continuous) from a fellow blogger who runs the popular blog Va-Va-Voom Vintage, Mrs Brittany Sherman. I have also made the decision to clean out some of the past posts except for my recipes, just to tidy it up. 

Most that know me know I am not one to really chat on Facebook, more the type to just keep a quiet eye on what's going on. I am please to see the Mrs Brittany Sherman and another vintage fan, Ms. Bunny of Bunny's Vintage Victory have come together to create a brilliant looking new online magazine relating to these wonderful eras. This exciting new magazine launches on February 2nd 2013, it's a free online mag. so be sure to keep track and follow the Hey Doll Vintage Magazine.

As well as changing the look of the blog the name has changed too. What do you think? Divine's Homemade Vintage...has a nice ring to it. Because I am a full time employee in a unglamorous 8 to 5 job it is hard to devote my full attention to these classic things. I would love to spending my days nic-nak browsing and events, travelling to the faires that are around the UK. So that being said...I am resorting to something that I do every day that I have gotten pretty good at...yeah that's right...talking, cooking, crafts and hopefully the rest will come later. So keep an eye on the site and future updates, I would love any feedback or comments since I still consider myself a newbie blogger. So...ladies and gents...please sit back, relax and enjoy the view and company but remember to bring your friends! *wink*

Di xx

Blog revamp

As they say out with the old and in with the new. I have decided to give my blog a make over so please keep a eye out for the upcoming changes.

xx

Di

Pamper and primp

Rise and shine ladies! I am one that suffers from quite sensitive skin when it comes to using facial products. I took a chance on Diry Works Wake up Call face wash, one the packaging I have admired because of its retro theme which would look good on a shelf next to your back scrubber and shower cap. The other reason was it promised gentle cleaning and something that could be used daily. Now I know what you are saying "Most brand promise a type of daily use." However the likes of Clean and Clear, No 7 Gentle Foaming Cleanser, Clearasil Ultra all in one wash and Johnsons Daily Essentials Gel wash (Normal). I have tried many other products and serums to keep my skin fresh and clean which I will list my experience below

Clean and Clear (various) Products would leave my skin extremely dry even with the help of moisturizor and subsquently caused deep painful blemish.

No7 Gentle Foaming left my skin dry in my t zone and with a mix of Simple Brand face lotion it left my skin sticky and again cause blemishes on the cheeks and forehead. I had to throw the cleanser away as I would break out within a couple hours of using it.

Clearasil Ultra all in one was harsh and cause my skin to peel and flake around the nose area.

Johnsons Daily I thought I had found a winner. I mean their products are used on new borns and children. I was content it didn't leave my face dry, my face felt clean and soft. After about a month of use I would wash and break out. I thought it may have been my moisturizor because at the time I was using Nivea which alway protraits its self as a gentle product. I switched to the Simple Clear Skin Oil Balancing Moisturiser and again it caused the deep painful blemishes.

L'Oreal Dermo Expertise Vitalift Toner has by fair been the worst product I have ever tried. It left my face sticky and I can only describe as a nasty feeling.

Simple Spotless Skin Spot Zapper I found did not reduce redness nor even raise the exisiting blemish. It would also cause blemishes on points of skin that had none.

I thought this was hopeless and I was actually getting disheartened that everything I was trying was giving my skin so much trouble.

I am very fond of some old methods because at times they are the best. So with that being said I did some research and many people raved about cold cream. There are many out there but I thought I would keep it simple and go for the Boots own brand. This product was lovely and thick, it moisturized my skin beautifully just the one down side is my skin didn't feel clean. Tired of the oily feeling I just gave up and just used a mild soap and warm water with not much trouble but I bit the bullet and bought Dirty Work Wake up Call face wash.

After three weeks of use partnered with Dove everyday lotion my skin feels fresh, soft, and clean. All the above is one personal experience everyone's skin type is different and what may work for one doesn't for another.

;)

xoxo

Nothing but crumbs...

Well ladies it is the end of the day, you have soaked your troubles away in a hot bubbly bath, your fluffy bathrobe and slippers await you warmed on the radiator. Everyone needs a little indulgence and tonight is no different. A hot steamy drink and moist chocolate chip cookie, freshly baked by you of course! But before you cozy and snuggle down lets rewind shall we.

Now what shall we need...

2 1/4 Cups of All Purpose Flour

(aka 568ml of Plain Flour)

1 Teaspoon of Baking Soda

(aka 5ml Bicarbonate Soda **NOT Baking Powder**)

1 Teaspoon of Salt

(aka 5ml of Salt)

1 Cup of Unsalted Butter (Softened)

(aka 225g of Butter)

3/4 Cup of Granulated Sugar

(aka 177ml of Gran. Sugar)

3/4 Cup of Packed Dark Brown Sugar

(aka 177ml of Packed brown Sugar)

1 Tablespoon of Vanilla Extract

(aka 15g of Vanilla Extract)

2 Large Eggs

2 Cups Chocolate chips

(aka 225ml Choc. Chips)

Non-stick paper

Baking trays

I will be baking a double batch as I like to share my treats at work and with the in laws :) Which is why there is so much dough for myself.

Now best way I find is to scoop out your butter and sugar and let it get to room temp. This is for easy mixing when doing it by hand (See my trusty wooden spoon)

While you are waiting it is always good to prep. I prefer sifted flour as it seems to blend much easier. Once all your dry ingredients are ready set aside and focus on your butter and sugar.

Mix until the sugar and butter are smooth and creamy. You want to add your vanilla and eggs next and mix until creamy.

Yeah, I got the mixer out... I knew what was coming.

Now the best tip to all you domestic goddess' out there...add the flour mixture a bit at a time until all is blended. You want to fold in your chocolate chips. I improvised and just chopped up some bars of chocolate as I can understand paying nearly £2 for a tiny little back of chips. Mix slowly and you dough should look roughly like this...

Now here comes the time consuming part... I do not like self proclaimed non stick kitchen goods. To save what I consider a lot of hassle is to cut some non stick paper to the size of your tray, it makes life so much easier even if you have metal utensils. My had 3 trays to spare, each tray could take 6 drops of dough...about a heaped teaspoon and bake until light golden brown for soft or a darker tint for a bit more crisp. All and all it was a busy night... but all worth it...

Now...enjoy your evening of bliss... you have earned it.

xoxo

Di

Dinner Time

Tonight I am making a lovely and creamy potato & smoked ham soup... this was something discovered about a week ago when I was off sick. I had such a sore throat that eating was not

fun....drinking I could tolerate. This was basically done on constant tasting because I didn't follow a recipe plus it was fairly cheap to buy and making a big pot it lasted for the week. You are probably only looking at a £6 because I had every thing else in the cupboard

First here are all the ingredients:

600ml of single cream

Butter (I used Flora about 3 table spoons)

Potatos ( 5 or 6 large)

Onions (2 large or 4 or 5 small)

Milk (2 pints)

Ham/Gammon (Smoked, 1kg)

Salt, pepper, garlic & mixed herbs for taste.

I washed and cubed the potatos. I perfer the skins so I didnt peel, just cut out the eyes or any bad spots I saw.

Boiled till soft, not crumbling. I find it they are just soft the texture of the soup is creamier. I browned some onions...mmmm they are so good when they are slightly burnt. hehe

Drain the potatos, leave a bit of the potato water in. Give them a rough mash, adding your butter to your own taste and your onions.

Now..I blend as I pour in my milk until the mix gets to the thickness I want.

After my ham is baked or boiled I trim the fat and cube to make blending easier. I do this about a handful at a time. I make sure I don't put it all in at once because it can be to much, I usually do a quarter at a time. From 1kg of gammon I usually have one quarter left.

Next at your salt, pepper, garlic and mix herbs to your taste preference. Make sure you keep on a low heat because you do not want the cream to ruin. Continually taste as you stir until hot and volia yummy soup, enough for dinner and to freeze.

As you see I have a lot but it will last as lunch and dinner for most of the week for a family of two.

Bon apatite

...and for dessert!

Pineapple upside down cake to me is a classic American dessert. It
became quite popular in the early 1900s because pineapple from a very
popular ingredient during those times. The idea of putting fruit in bottom
of our desserts is not a new fad and has actually been done since the
Middle Ages. The cake was originally made from apples and other fruits,
cooked in cast iron skillet on the top of the stove. With the invention
of the oven and the popularity of pineapple at the time it was just a
unique twist to put into an already traditional dessert.
There are many theories how it came to be, I always heard it was a
cake that went wrong. A house wife cooking a fruit base cake
accidentally scorched the top and to save it / hide it she tipped it’s on it face
with the glazed fruit now at the top was able to sink into the sponge. It
was an instant hit and behold a classic was born. Another tale said it
originated from France from what is called a Tarte Tatin which is basically
an apple tart that was turned upside down because of another scorched top.
So it is a great way to see how we all influence each other to get to a
yummy ending… or we just need to learn to set our timers!


Pineapple Upside Down Cake



Heat:
1/4 Cup butter

Stir in:
3/4 Cup of Packed Brown Sugar (best to have the moist kind)



Drain:
1 Can of Pineapple in Syrup (Rings, crushed, chunks how ever you prefer)
**Save your Syrup**

Spread:
The amount of Pineapple (and cherries) you want to use over the brown
sugar, place in the oven on a low heat (275F) while you mix the batter.



Beat:
2 Eggs
3/4 Cup granulated Sugar
1 Tsp Vanilla

Fold in:
1 Cup sifted Plain Flour (I will cheat and use Self rising)
1 tsp baking powder
1/4 tsp salt

Stir in:
1/2 Cup of the Syrup from the pineapple



Pour the batter over your pineapple mixture, careful not to disturb your
positioned fruit layout bake for about 35 to 40 minutes or until done. Let
stand about 5 minutes before turning upside down onto a serving plate.



Great to be served warm plain or with a touch of rum sauce(the left one). They serve about 8, so Bon apatite! xoxox
PS I did taste and oh my! It was very moreish. I think I prefer the rum one.