Project Run & Play

Hello, I am posting early for Project Run and Play's 2nd week challenge: Spring Break.

My look is inspired by the holiday destination I am most excited for this year: Italy!
Mind you I will be there in January so it might be a bit colder then the beautiful imagery that inspires my outfit.

My inspiration:

What I came up with:

Patterns: 

Dress: Own pattern

Leggings: Leggings from Shwin Designs's Baby Basics set

The pattern size is 12-18M which actually ended up being massive on this string bean little nearly 2yo.

March update

 

 This week I had a mini photo shoot with my favourite little model. I will include more photos another time - but for now enjoy the cuteness!

 For the shoot I sewed up the following patterns: Peekaboo Pattern shop's Gentleman's jacket (above),

 2 geranium dresses (above and pink dress 2 below),

 Long bodice with a zipper dress of my own pattern,

Straightgrain's bubble dress pattern and some unrelated sewing....

Some gorgeous little newborn baby pants (pattern by Brindille and Twig and review coming soon)...

Because this week I became an aunty again! I am so in love with this beautiful little soul. I was lucky enough to get some good long cuddles in last weekend. She is such a perfect little person. Her big sister seems pleased and stops to kiss and stroke her new little friend. 

What I have been sewing for me lately.

I moved on from the base washi dress with its elastic/shirring in the back to make one with a zipper. I wanted a dress that would look a bit more dressy so I altered it into a fitted bodice.

Other changes included extending the bodice by about 4" and a fully lined bodice. 

Not bad for a first attempt but I didn't really have enough of this blue fabric to make the skirt properly. I also made the mistake of finishing the zipper at the end of the bodice - I had to unpick the skirt and zipper and skirt seam to extend the zip by another 2" or so inches. It does now fit well and is comfortable - so it is a good summer dress or maybe over leggings in Winter.

The Wiksten tank is always on my sewing table - I have one cut out ready to go always. It is just so quick and easy.

After seeing this version of the Washi Dress expansion pack I really wanted to try it out. Here is my first attempt at view C (with the above mentioned alterations). 

The verdict: I love the sleeves. Really it is a nice touch. The collar, not so much. It makes the dress feel more like a uniform then a dress. I will give this another go though using the regular washi method (elastic encasing instead of shirring) with only the sleeves and not the collar.

Linking up HERE today.

Cheesecake: Free from refined sugar and wheat.

Cheesecake is one of my favourite foods. Has been for as long as I can remember. I love eating it and I love baking it BUT I am not a big fan of having unnecessary sugar and I am allergic to wheat.

Here is my solution; a delicious New York style baked cheesecake without any refined sugar and no wheat to speak of. This would be really easy to make gluten free too*.

*Just substitute the spelt flour for gluten free flour.

Rhapadura is evaporated sugar cane juice. The body processes this sugar much easier.

Preheat oven to 140 degrees (or low to moderate temperature)
Ingredients:

Base
200g plain gluten free biscuits or similar.
(If you make brownies or other cakes make sure you freeze them so you can blend them up later to turn into delicious cheesecake bases.)
100-125g melted butter (coconut oil would work as well)

Filling
375g cream cheese
3/4 cup rhapadura sugar or equivalent sweetener. You could use honey, rice malt syrup, stevia or maple syrup.
1 tbsp spelt flour (or gluten free flour if making gf)
pinch of salt
3 eggs: 2x separated eggs and 1x whole egg
1 cup sour cream
1 tsp lemon juice
1 tbsp rhapadura sugar (extra)

Process:

Blend your base (biscuits, cake etc) to crumbs while melting butter on the stove.
Mix these together with a spoon to combine.
Press the base mixture into your spring base cake tin ensuring even coverage on the bottom and sides.
Place dish in the fridge or freezer to set while you prepare the filling.

In two separate bowls prepare the filling.

Bowl 1.
Beat egg whites from the 2 separated eggs until
soft peaks form.
Add the extra tbsp of rhapadura.
Continue to beat until stiff peaks form.

  Bowl 2.

Beat the cream cheese until soft.

Slowly add the flour, rhapadura, whole egg, sour cream, egg yolks, and pinch of salt.

Once both bowls are completely mixed carefully fold the egg white mixture into the cream cheese mix.

Once combined pour mixture into the prepared

crust.

Bake for 1hr to 1hr 45mins checking every 30 minutes to make sure the top is not burning. For best results cook it slowly.

Once cooked leave in oven to cool slowly before transferring to the fridge to cool and set properly. For best results let cool for 2-3 hours.

Guest blogging on The Happiness Collective

Today I have done an interview over on The Happiness Collective blog. To check out how I cheer myself up go and take a look :)