Picture Heavy Weekend: Skirt Sewing and yummy food making!

A short time after she got back from her honeymoon, Daphna and I got together for a well-planned-ahead weekend of crafting and fooding. She’s recently received an awesome gift for her wedding – a shiny new sewing machine, and ever since I got her hooked on Pinterest we’ve both been drooling over glorious recipes we want to try. And so I drove up to her boyfriend husband’s and hers lovely apartment in Jerusalem for 3 packed days.

On the menu:

Four onions quiche (In Hebrew, sorry. Google Translate is your somewhat illiterate friend)

– Amazing Tabouli salad (Daphna’s family’s recipe. Gotta ask her for that one)

Giant chocolate chip cookie baked in a skillet for dessert

Lemon Ricotta pancakes with black currant sauce for saturday morning breakfast (We couldn’t find blueberries, so – black currants.)

We started Friday morning with fabric shopping downtown and brunch in this cafe:

Jerusalem brunch Tmol Shilshom

Then we went to the market to buy groceries for all the upcoming cooking. It’s crazy busy on Fridays but I got a few good shots (Not around any of the veggies or greens we bought because then we were busy trying to purchase, but of market noms that were everywhere):

Jerusalem market food

When we got home we rested a bit and then started preparing dinner.

Four onions quiche Bazek Alim

The quiche was awesome and the salad was just so so good. I cannot explain to you how good the salad was for me, who usually doesn’t like too much green stuff. It was just light and lemony and yum, and it offset the heaviness of everything else and made us feel less guilty about all the butter.

Tabouli Salad

We’ve been fantasizing about the giant chocolate chip cookie all week, and it was amazing. We “accidentally” used too much chocolate and it was melty and crazy and so good with ice cream. We broke down after about a third of it.

Chocolate chip chunks cookie

Skillet baked giant chocolate chip cookie

Skillet baked giant chocolate chip cookie

After all this we just had to crash on the sofa for a while, look at beautiful wedding photos (ahem) and watch my favorite brothers living Tuesday over and over:

Supernatural Winchesters

(isn’t Daphna’s apartment lovely? look! mini succulents!)

On Saturday morning we made this, and it was as yummy as it looks:

Ricotta lemon black currant pancakes

And then after all the food it was time to get to work!

Sewing machine

We made skirts! We used this tutorial from iCandy Handmade, which adapts MADE‘s tutorial for jersey fabric. Still, the fabric was sort of medium weight and we ended up with a larger opening than we wanted because of its weight, so we shaved off a few inches more from the waistband and gathered the skirt. I really like how it turned out!

Jersey circle skirts sewing

The new sewing machine was lovely and I’m sure Daphna’s going to make beautiful things with it. It was so different from mine – my grandma’s old Singer from the 70’s. The weekend got me itching to go back to sewing so I pulled it out and started working on a blouse using the awesome fabric I got in Jerusalem. It will be ready soon and I’ll be able to show it off here :)

So that was that, it was amazing and fun and a bit tiring. Many thanks to Daphna and Yuval for hosting and keeping me around for so long and putting up with the mess :D It was a great way to celebrate the end of summer break! and we’ll definitely have to do this again, there are many more outrageously fattening recipes on Pinterest.


Apple Cupcakes with Brown Sugar Cream Cheese Frosting

Apple Cupcakes with Brown Sugar Cream Cheese Frosting ~ Upon the Waves

I made these last night for Rosh Hashana dinner, and they turned out too good not to share. It’s a mishmash of recipes adapted into one, since I couldn’t find any apple cupcakes/frosting recipe that wasn’t all about caramel (I’m not a fan).

Apple cupcakes with brown sugar cream cheese frosting (24 cupcakes)

For the Cupcakes:

1 cup sugar

100 gr butter, melted

2 eggs

1/2 cup yogurt

1/2 cup orange juice

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

2 large apples, peeled and cut into small cubes

For the Frosting:

170 gr butter, room temperature

350 gr cream cheese

1.5 cups brown sugar

1 tsp vanilla extract

(Butter conversion calculator can found here, gr to oz converter here)

Cupcakes: Pre-heat oven to 180 degrees Celsius (350 F). Whip sugar and butter, add eggs and stir until smooth. Add yogurt and orange juice. In a separate bowl mix flour, baking powder and baking soda. Add dry ingredients and apple cubes to the creamed mixture and stir until just combined. Fill cups in an oiled cupcake pan to 3/4 height and bake 12-15 minutes until lightly golden or until a toothpick comes out clean. Let the cupcakes completely cool over a rack before frosting.

Frosting: Mix all ingredients. I put the bowl and the mixer whips in the freezer for a few minutes first. The ready frosting sat in the fridge overnight (although not mandatory, I just hadn’t had any time).

I used a closed flower tip (similar to the 2D Wilton tip) for the rose shape. This was the first time my frosting looked almost pro (and not like a messy heap). All my frosting fears disappeared when I watched this 20 seconds video on how to do it. It really is that easy!

Apple Cupcakes with Brown Sugar Cream Cheese Frosting ~ Upon the Waves

Shana Tova!

Look at me I’m cooking again!

Once again my obligation to the 365 photo blog gets me posting. This time, it’s about food:

chicken sweet chili

In days when I hardly leave the house, only working on homework and preparing for presentations, there’s not a lot to photograph other than the actual homework or what I eat. Today it’s another foodie photo, as I’m really proud of myself for maintaining proper cooking and eating habits and not sticking to fast and easy junk. This is partly due to the fact that cooking something elaborate is an escape from tasks..

I made this really easy sweet chili chicken recipe I adapted from an Israeli blog, it was very quick to make and really yum! All it is is:

Chicken breast cut in cubes (I only defrosted one, later regretted that it wasn’t two)

1 big onion, chopped

1 big red pepper, chopped

1/4 cup hot water

2 tbsp honey

3 tbsp soy sauce

4 tbsp Sweet Chili sauce

 2 garlic cloves, chopped

2 tbsp oil for sautéing

Sauté onions till translucent, add red pepper and keep sautéing till soft. Add the chicken cubes and stir fry for 10 minutes. Meanwhile, make the sauce: Melt the honey in hot water, add soy sauce, sweet chili sauce and the chopped garlic. Add the sauce to the pan, let it boil and then lower heat and let it simmer for 10-15 minutes.

Voilà! Super easy and very yummy, I served it over rice. I made a small amount which was just enough for two. I’d use more chicken and probably double the ingredients for the sauce for a larger dish.

Tomorrow I’m planning on Broccoli Alfredo pasta, and I’ve been having a hankering for pancakes that has to be fulfilled some day  soon.. All that of course after I’ve finished all my school tasks. Of course.

Healthy cooking as relaxation technique

I don’t know if you guys have been following the news but things have been pretty intense around here. I found it almost impossible to do homework over the weekend as my mind was elsewhere and I couldn’t clear my head and be all zen-like for the botanical assignment. This was it, by the way:

Drawing a slice of bread from observation. All those pores – actually there on the bread I was looking at. When I felt myself slipping and drawing random shapes I took a break for a while before I continued and so it took me a long time. It turned out pretty awesome, but it was grueling. I know I’ve only shown you stuff from one class so far – I will try and bring more from others next time.

Anyway, like I said it was a very difficult assignment given the situation and what’s going on in my head. What I usually do when stressed is completely ignore my assignments and cook or bake. I made brownies over the weekend and Shakshouka for dinner (It’s the best – I’ll post my recipe for you sometime), and I found this a good time as any to try a new recipe.

I’m trying to get into a routine of cooking for school – making enough in the evening to last for a few lunches at school for the following days. I’m also trying to make healthier food, I’m so sick of pasta and rice. And thus, for the first time ever, I made Quinoa tonight. I was worried it would be too hardcore for a first time health food, so I used a recipe that included two extremely yummy things – sweet potatoes and coconut milk. Since the recipe is in Hebrew (and located here) I’ll allow myself to translate it for you:

1 cup quinoa

1 onion, chopped

2-3 cloves garlic, chopped

3 small sweet potatoes, small cubes

1 1/2 cup water

3/4 cup coconut milk

Salt, Cumin

Sauté onions and garlic in oil (the recipe calls for a little water as well to steam fry it, I didn’t) for a few minutes. Add the sweet potato cubes and quinoa and stir, fry 1-2 minutes. Add water, coconut milk and spices.  Bring to a boil then cover and turn the heat down to simmer for 15-20 minutes.


You’re supposed to rinse the Quinoa first.. I didn’t.. I was lazy. I think it turned out real yummy. Yay for healthy quick recipes. There’s also this variation from Damn Delicious, “fried rice” Quinoa dish, which looks really great. Broccoli and zucchini are among my most favorite vegetables, I’ll have to try that next time.

Here’s to a quieter week and better news.

Short break

Please forgive this short absence from the blog. I mentioned the move, which means all my stuff is packed and stored or in the process and I haven’t had a minute to sit down and craft. I promise to be back shortly with DIYs and crafts from my new place. Also – baking in the new kitchen!

In the meanwhile, I recently stumbled upon this:

Scanned candy bars blog! How pretty is that? I could spend hours browsing the archives of this thing. There are candy bars from all over the world (including Israel!). Go take a look, but prepare to feel intense chocolate craving.