Friday, October 5, 2012

♥ Waffles Stitch Crochet ♥

photo from Suburban Jubilee
I found this lovely pattern over at Suburban Jubilee! I love this waffle stitch and it would be perfect for a winter time afghan. Many afghans are made with an open stitch that allows cold air to seep in when you're trying to take a nap! :( Not very good! But this is a nice closed stitch and looks like..well...a waffle! Find the how to on how to make an afghan or dish cloths with this stitch HERE.

Hope you're having a wonderful Friday!


Tuesday, October 2, 2012

♥ Tea on Tuesday: Moist Marble Chiffon Cake ♥


  • 7 eggs, separated
  • 1/3 cup baking cocoa
  • 1/4 cup boiling water
  • 1-1/2 cups plus 3 tablespoons sugar, divided
  • 1/2 cup plus 2 tablespoons canola oil, divided
  • 2-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons grated orange peel
  • 2 cups confectioners' sugar
  • 1/3 cup butter, melted
  • 3 to 4 tablespoons orange juice
  • 1/2 teaspoon grated orange peel


  • Let eggs stand at room temperature for 30 minutes. In a large bowl, whisk the cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; cool. and set aside.
  • In a large bowl, combine the flour, baking powder, salt and remaining sugar. In another bowl, whisk the egg yolks, water and remaining oil. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  • Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 70-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate.
  • For glaze, in a small bowl, combine the sugar, butter and enough orange juice to reach desired drizzling consistency. Add orange peel; Drizzle over cake. Yield: 12-14 servings.

~~yummy recipe and photo from: Taste of Home,  June/July 1998~~