Ruffle Skirt Step 5: The Zipper and Hook

For this step, we will start by laying the zipper next to the edge of the skirt. Make sure there is a small amount of space above the zipper (for the hook, about 1/4 - 1/2 inch will do), and mark on the fabric where the zipper ends. 

Pin the outsides of the fabric from both ends of the skirt (not the liner) together right sides facing each other and sew a straight seam.

Iron flat. 

Repeat these steps with the liner fabric. When done, it should look something like this:

Line the edges up of the liner and the main fabric on the remaining opening, and sew a zig-zag stitch to stop ends from raveling.

Snip into the fabric at the base so the ends can face out. This cut should be made from the edge of the fabric up to, but not past the seam line (see picture). 

Next, fold these edges to the inside, and pin the zipper onto the skirt. 

Finally, carefully sew around the edge of the zipper, being sure to sew slowly and carefully over the base of the zipper so the thread and/or needle doesn't break. 

The last step is to hand stitch the hook and eye onto the top of the skirt. Make the hook face the inside of the body for a more secure hold (see picture).

Here is what the skirt should look like after the hook and eye are secure. 

Go back to the beginning
Go back to making the ruffle
Continue to the final step!

Vegan Peanut Butter Oatmeal Cookies

Correct me if I'm wrong, but I do believe these are vegan. I am not at all vegan though, so I may be mistaken. I made this recipe from a cinnamon oatmeal cookie recipe. I love peanut butter, and was wondering if I could use peanut butter instead of butter for this recipe. Then, since I had no eggs on hand, I went with applesauce as a substitute. I think that makes them officially vegan. Anyways, they turned out delicious and here is the recipe below.

Ingredients 

1/2 cup peanut butter

2/3 cup brown sugar

1/4 cup applesauce 

1/2 tsp vanilla

3/4 cup flour

1/2 tsp bakingsoda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cup oats

Preheat oven to 300 F. 

Cream peanut butter, brown sugar, applesauce and vanilla until smooth.

In a separate bowl, mix flour baking soda, cinnamon, and salt. Stir in oats. Combine with wet ingredients and mix thoroughly. 

Place on a greased cookie sheet. Flatten with a fork. 

Bake 12-15 minutes. (Underdone is tastier :)

Makes about 1 & 1/2 dozen. 

Another plus is salmonella free cookie dough!

Biscuits from Scratch

A lot has happened in the last two weeks! I got engaged to my boyfriend Wayne, and I graduated from college! Anyways, hopefully now I will have some time again to  post again. Regretfully, my skirt is still buried in a pile somewhere needing the finishing touches, so no part 5 on that yet. (Soon!!) But last night Wayne and I got cravings for biscuits, and being rather industrious, looked for a bit on the internet for a from scratch recipe until we stumbled across this delicious beauty. We ended up altering the recipe slightly, so I have reproduced it below for your perusal. These turned out delicious and I can't wait to make some more! 

Ingredients:
2 cups wheat flour
½ tsp salt
2 Tbs sugar
1 Tbs baking powder

5 Tbs butter
¾ cup milk

1. Preheat oven to 425.
2. Mix dry ingredients.
3. Cut in butter until resembles coarse crumbs.
4. Add milk. Mix until it turns into a loose, slightly sticky dough.

5. Knead 1 minute on a slightly floured surface and then roll out to approximately ½ inch thick. A pan narrow enough to keep your rolling pin on its lip works well for making biscuits with a consistent thickness.

6. Cut out biscuits using a clean, empty tin can. Press can straight down into dough, then twist slightly.
7. Ball up excess dough, knead slightly, then re-roll and cut out more biscuits until dough is gone.
8. Bake 12-15 minutes. 

Biscuits should be flaky enough to split in half without a knife.