May 2009 Archives

After finding this great Colinette Point 5 look-alike yarn on clearance and using it for individual double-ended fake dreadlocks at Halloween I've been meaning to try my hand at some dread falls. After about 30 minutes I had my first pair, easy!



What are dread falls? Basically they are artificial hair extensions mounted on hair ties/elastics that you wrap around your real hair after it's pulled into buns. A nice step by step instruction sheet on how to wear them located here.



Mine I didn't make super full and put them on really quick before heading out to a show (Voltaire, who was spectacular). Instant hair! It was fun feeling like I had my long hair back for awhile. These were super painless to make too. There a tons of places online the sell really awesome falls made from nearly every kind of material imaginable but these basic yarn ones were a snap. The yarn is so interesting to begin with and I lucked out that it contains all the colors in my real hair too.



If you're interested in making some of your own this video explains the process pretty well. Basically you're just making a lot of Lark's Head knots to attach your folded over yarn lengths to the hair elastics, similar to starting a macrame project.

Also, a reminder the contest ends Thursday!

Wow where did the last several weeks go? I'm such a bad blogger, I totally missed my 4th Blogiversary! In attempt to make up for it lets give away some goodies (damask print soft needle case, amongst a few other fun things); yes I think so. Nothing fancy to enter, just leave a comment (let's say by May 21st)!

Also, have a cookie - or at least a cookie recipe, the touted NY Times "Perfect Chocolate Chip Cookie".



I had been curious to try these out to compare them to my beloved Chewy Chocolate Chip Cookies. With my lovely sister coming to visit for a week I knew it was perfect timing, as we have long shared a near obsession with cookie dough. In fact we used to make batches with zero intention of it ever seeing the inside of an oven. Therefore this recipe's instructions for the dough to rest in the fridge for 24-36 hours were easier for us than perhaps some. (Although perhaps regrettable after coming home from the bar and diving into it.)

I did actually happen to have both specialty flours as well (yeay for bulk grocers) although substitution seems common with good results. Somewhat pathetically only two small batches actually make it to cookie stage and as you can see from the photo I just managed to snap this last remaining cookie before they all disappeared. So the verdict? One of the best I've had. I don't think one recipe is actually any better than the other as they both have their strengths. I think the NY cookie is more true to the original sugar cookie with chocolate chunks origin with clean and balanced flavors. I think this one would probably have wider appeal. However I really love the deep more caramelly flavor and supreme chewiness of the other recipe, as a more personal preference.  I think I will adopt the chilling and adding sea salt steps to that recipe and see myself making both in the future.

New York Times Perfect Chocolate Chip Cookies

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling

• 2 cups minus 2 tablespoons
• (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. [I used an organic high cocoa% chocolate chip instead. I feel the smaller pieces make a more enjoyable dough and prefer less chocolate to cookie ratio in the final product as well.)

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The Bluebonnet Knitting Guild was kind enough to invite me back to present on Double Knitting tonight. Check out the guild if you're in the Grapevine/North Dallas area!