The 'Birthday' Top - Liberty Version of New Look 6891

Time for some more sewing shenanigans today.  I've just finished another (massive!) project that I'm dying to share with you but I don't have any photos yet so you'll have to make do with another one from the archives.  Right after I finished my first New Look 6891 I knew that I wanted to make another.  I was so pleased with how much more polished it looked than my skirt but knew that there was still much to improve on and I felt that using the same pattern again would help me focus on my finish rather than getting to grips with a new pattern.

This lawn does like to have a good crease

I also dreamt of making something in a more luxurious fabric and had been eying up pretty much all of the Liberty range.  I tend to be a fairly cautious person so the idea of using such an expensive fabric on a garment I hadn’t made before wouldn’t sit naturally with me.  Now I felt I could give it a whirl with my floaty New Look top.  So on my birthday last year, sulking a little bit because I was away with work, I took myself off to Liberty after work and spent a happy hour choosing between all the gorgeous fabrics.

Having finally settled on the stunning Kaylie Sunshine tana lawn I headed home with my precious 2m beautifully wrapped and nestling in the signature purple Liberty bag.  (You can buy Liberty fabric elsewhere for less money but sometimes you just want that full experience of such an incredible shop and to touch all those beautiful rolls of fabric.  Plus it was my BIRTHDAY!  And no one to share it with, sob.  HA!)

I do like the way this fabric gathers

I made a few changes to my previous version, omitting the tie at the neck but keeping the front as a single piece without the keyhole.  The self binding just goes all the way around.  I figured this fabric was plenty girly enough for me without adding a bow as well.  I’m not into twee styles and this would have been crossing a line for me!  I used the same sleeves (the pattern has several options) despite my dislike of them in the first version; none of the others were very appealing and I hoped that with this lighter fabric they would drape better.

The armhole gathers are much better than my last version

Well they did gather a little better but they still don’t drape the way I’d like and I have to admit that the more I have worn this top the more I have grown to find them really offensive.  They stick out like some sort of superhero shoulder pads and seem to have a ridiculous amount of bulk when worn under a cardigan.  I have to fold the damn things inside the sleeve!  I also find the length a bit weird and out of balance with the poof.  I have lived with them up until now because I really haven’t had enough experience to know how to alter them but as I’m learning more I have my beady eye on the stupid puffy things and one day they are getting REPLACED.  I love this top and I want to really enjoy wearing it, the only sticking point is the sleeves.  I’ve got loads of fabric left over so I plan to rip these ones off and put on something not gathered, not puffy and way more classy.

POOF!!

Otherwise this wasn’t a complicated make and I did the same French side seams as before and also managed to finish the back and shoulder seams with some seam binding.  We’re moving forwards people!  Admittedly I didn’t do a great job of it, especially at the end of the seams but whatever, it’s better than ignoring the need to finish seams altogether :D

I could have done a better job with the seam binding

French seams at the side and a simple turned hem

For the armholes I zig zagged the edges as I wasn’t clear on the best way to manage all that gathered fabric.  I can give this a better go when I replace the sleeves though.

I wore this top quite a bit in the warmer weather last summer.  It’s incredibly cool and light and I find it quite easy to pair with other things in my wardrobe.  I have no plans to use this pattern again in the near future though as, much as I like my completed makes, I feel like there are better things out there for me to try and turn into a TNT.  I haven’t mastered the balance between getting enough room in the bust and bringing things back in at the waist, the neckline is a smidge lower than I would like and omg those sleeves.  (Did I mention I hate the sleeves?)

Overall though very happy and ready for my next challenge :)

Mr Normal Kitchen's Ultimate Chocolate Brownies

Mr Normal Kitchen is a chocoholic of the first order.  In fact I would go so far as to say that I have never met anyone with quite such an obsession.  He's also a very big fan of salted caramel and hazelnuts and pondering a different baked treat I could make I decided to concoct something that incorporated all of his favourite sweet things.  Oh yes I went there.  Meet salted caramel hazelnut chocolate brownies.

I've tried lots of subtly different ways of making brownies over the years but there's one recipe that stands head and shoulders above the rest.  It gives the perfect balance between the slightly crusty top and the gooey inner that you should be aiming for.  Reliably, every time.  Armed with this, a bag of hazelnuts and the unbeatable Nigella Lawson recipe for salted caramel sauce I made a brownie that has been pronounced the best thing I have ever made for my lovely husband.  It's hard to convey what high praise this is.  He is not an easy man to please.

If you're not a nutter you could leave the hazelnuts out and still get an awesome result.  Alternatively I think they'd be great with macadamia nuts instead.  Go wild and do let me know if you try them.

Ingredients:

Chocolate brownies
3 1/2oz unsalted butter
6oz caster sugar
2 3/4oz dark muscovado sugar
4 1/2oz dark chocolate
1 tablespoon golden syrup
2 eggs
1 teaspoon vanilla extract
3 1/2oz plain flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder

Salted caramel sauce
3oz unsalted butter
2oz soft light brown sugar
2oz caster sugar
2oz golden syrup
125ml double cream
1 teaspoon fleur de sel or sea salt flakes if you can't find it

1 1/2oz hazelnuts

1. For the salted caramel sauce melt the butter, sugars and syrup in a medium pan over a medium heat.  Let this simmer for 3 minutes swirling the mixture around from time to time.

2. Add the cream and the fleur de sel (you may prefer to use only half, up to you) and swirl it all around again.  Stir and cook for another minute then remove from the heat and set aside.

3. Now to make the brownies.  Lightly grease and line a 20cm square brownie tin.  (The lining makes it so easy to lift the brownies out for cutting so I advise not to skimp on this element.)

4. Put the butter, sugars, dark chocolate and golden syrup in a large pan and melt gently over a low heat, stirring regularly until all of the ingredients are combined and the sugar grains have melted.  The mixture should be smooth.  Remove from the heat and leave to cool.

5. In a large glass bowl beat together the eggs with the vanilla extract (I use my homemade version, naturally).  Add the cooled chocolate mixture and stir vigorously until everything is combined.

6. Add the flour, cocoa powder and baking powder to the chocolate mixture and fold in gently until you have a smooth, thick mixture.

7. If your hazelnuts are whole then now is the time to take something heavy to them.  Put the hazelnuts in a sandwich bag (one of those slide to seal ones is ideal) and give them a good whack to break them up.  On this occasion I used a cocktail muddler :)  Now add them to your brownie mixture and give it all a good stir.

8. Spoon 1/3 of your brownie mixture into the bottom of your brownie tin and spread it around.  Add a 1/4 of your salted caramel sauce, drizzling it over the brownie and giving it a swirl around if you fancy.

9.  Add another 1/3 of the brownie mixture followed by a 1/4 of the salted caramel, and repeat again so all your brownie mixture is used.  The eagle eyed amongst you will have noticed that you have some sauce left.  Whoo hoo, here's your cooks perks!  You really don't need all of the salted caramel for this recipe so use the leftovers to drizzle over ice cream, dip churros in or just eat it with a spoon.  No judgement here.

10. Back to your brownies!  They're ready to bake now so put them in a pre-heated oven at 180°C fan for 25 - 30 minutes.  When they're done the edges will start to come away from your baking paper lining and they'll be crusty on top with a gorgeous gooey middle.  Be really careful not to touch the caramel when you get them out, it will be bubbling and burn.

11. Leave to cool completely in the tin before cutting into 16 pieces.  Enjoy with no guilt because you and they are awesome.