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Archives for February 2013

DIY: How to use a Knitting Loom to make an Infinity Scarf

February 5, 2013 by kim 158 Comments

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Like I said in my previous post, this post has nothing to do with cooking, so look away if you’re not interested. After posting a picture on my Instagram about my recent knitting obsession, I had a couple of people ask me about knitting with the loom. There are tons of tutorials online to learn how to knit using sticks, but not as many using a knitting loom. Since I had a camera and was starting a new project, I figured I’d make my own tutorial if anyone else wanted to learn the easier way to knit.

First, here’s what you need:

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  • knitting loom
  • loom hook
  • yarn needle
  • scissors
  • yarn (If you want a chunkier scarf, use a thicker yarn. My favorite is by Bernat: “Softee chunkee.” I used two skeins for this project.)
  • crochet hook in a size K (I forgot to include this in the picture. Also, it’s not necessary but it makes your life a whole lot easier when casting off at the end.)

Here are the details of my yarn if you’re into that kind of thing. I don’t really bother with specifics. If it looks and feels right, use it.

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Did you know about this trick? In order to get the end of the yarn, stick your hand into the left side of the yarn ball and pull out the little bundle you feel.

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Voi-la! You’ve got an end of the yarn without dismantling the entire thing. I may or may not have taken too big of a handful in this picture. Oh well, you’re going to use it anyways.

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Start out by making a slip knot with about five inches at the end. Then, stick your slip knot onto the end prong of your loom.

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Let’s number our prongs. All the ones closest to you at the bottom will be odd numbers and the top row will be even numbers.

Now grab your string that’s attached to the ball of yarn and put it in between prongs 1 and 3. Wrap it clockwise around prong 1 and bring it up in between prongs 2 and 4.

Wrap it counterclockwise around prong 2 and bring it down in between prongs 2 and 4. Repeat this figure 8 pattern until you get to the desired width of your scarf. For this one, I used 13 prongs.

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Once you get to your last even prong, bring it back in between the last two odd prongs you used.

Tip: There’s no need to make the string as tight as humanly possible. Actually, don’t even do that. I did that the first time and the middle of my loom started caving in the middle. No bueno. Nice and easy wins the race.

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Push all the yarn loops on the pegs to the bottom. Then, continue wrapping your string again, now going from the right end of the loom to your left.

Wrap the string counterclockwise against the last odd peg and then bring it in between the 2nd and 3rd to last even pegs. Your last even peg will only have one layer. Continue the figure 8 pattern all the way to the where you began.

It helps me to remember which way to wrap the string by thinking of climbing up a ladder. Use the string to “climb” up your loom.

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Once you get back to the end, wrap the string between pegs 2 and 4 and hold it there, as pictured.

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It’s time to bust out your loom hook. Starting from left to right,take the bottom yarn loop and bring it over the top one, completely taking the bottom loop off of the peg.

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Continue this process for every peg, except for the your last even peg (since it only has one loop).

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This is what your loom should look like after taking off the bottom layer of yarn loops.

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Now that you’re left with one layer of yarn loops at the top, push them all to the bottom again. Repeat this process again and again until you get your desired length. Remember, there will always be one peg with only one yarn loop when you go to hook them, so don’t freak out. Leave that single yarn loop alone!

Don’t forget to remove your slip knot from the peg after doing a couple of rows.

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It takes a bit of time, but you’ll eventually see progress if you keep working at it. The thicker the yarn, the faster the scarf will be done. As for how to cast off when you’re finished, this YouTube video will show you better than any picture could explain.

Attach both ends together using a flat seam and your knitting needle. Congratulations! You just made an infinity scarf.

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Filed Under: DIY

P.F. Chang’s Copycat Mongolian Beef

February 4, 2013 by kim 11 Comments

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With these two months that I have off of work, I set a goal for myself: to learn how to knit. I’ve never been a knitter and have never tried, so I was really going in blind with this task. I didn’t have anyone to teach me, either. We all know that my DB isn’t very skilled in anything related to domesticity.

I’ve always wanted to learn how to knit since it’s useful and it’s something that I can do anywhere. Knitting is the perfect hobby for me to do while traveling, too. I can pack lightly with a ball of yarn and two sticks. Not only that, but imagine all the possibilities of knitting! I can make scarves, headbands, beanies, leg warmers…. the list is endless. What I’m really saying is that in the case of an apocalypse, I won’t be naked. That’s the most important part.

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So off I went to the closest craft store to gather my materials. I went into the knitting/crocheting section and was completely overwhelmed. I mean, I’m usually at Joann’s on a regular basis for gift wrapping materials, specialty baking needs, scrapbook paper, and other odds and ends… but there are FOUR aisles of yarn in my Joann’s. FOUR. How did I miss these aisles before? It’s funny how you never notice something that’s right in front of you.

Of course, those four aisles of yarn kept me occupied for a good hour. I’m not ashamed. I went through every single row and every brand, touching and feeling the differences in all the fabrics while little ol’ ladies would zoom past me, grab their yarn, and leave in a second.

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I wasn’t in a rush to make a decision. In order for me to learn, I have to start with the basics. I have to get to know my materials and understand the differences between them. It’s the same thing as baking. We all have brands and styles of pans that we love and adore, while there are others that we aren’t very fond of.

Example? Silicone pans. That’s just a big no-no for me, even though some swear by it. I’ll stick to my no-stick, steel pans, thank you very much.

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After what seemed like two seconds to me in the store, I bought my yarn and bamboo needles. I went home to figure out what the heck I was going to do with them. A couple of YouTube videos later and I was on my way to knitting… something. I just started and went with it. A swatch? A baby sized placemat? What could I turn this rectangular shape into?

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Once I finished learning how to knit with two separate needles, I went back to Joann’s for my next task: learn how to knit using a loom.

I couldn’t find any good tutorial online to figure out how to do it. I watched numerous videos and pieced them all together in order to create a scarf. Once I got the hang of it, I was in beast mode. The loom gives out way better results than knitting by hand!

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So now, loom knitting has taken over my life. I. can’t. stop. It makes me feel productive when I’m not. I can watch five shows on Netflix and not feel so lazy because hey, I got an infinity scarf out of it.

That totally justifies sitting on the couch for the past four hours, doesn’t it?

I’m so addicted to this loom knitting thing that I’m even working on a tutorial post for you guys. Of course, my first tutorial post on this cooking blog would be about a craft. It just makes sense. As my high-school-volleyball-playing-self would say, “I do what I want.”

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So just a heads up: If you don’t care about knitting, are offended by it, or can’t stand the sight of large needles, look away from my next post tomorrow.

I’m always looking for meat recipes since my DB is such a big carnivore. He loved this recipe– just meat and rice. I added more garlic to mine because we’re big garlic lovers, but even with the recipe unaltered, it’s a keeper. Flank steak cooks quite quickly, which is another reason why I love this recipe. Anything that takes less than 30 minutes in the kitchen to make gets extra bonus points from me. This mongolian beef recipe comes from Six Sisters’ Stuff.

Oh, as for the P.F. Chang’s copycat part, I have no idea if it tastes anything like it because I never eat at P.F. Chang’s. I went there once in high school and thought every dish was too salty and too expensive. I’d choose Panda Express over P.F. Chang’s any day.

Print
P.F. Chang’s Copycat Mongolian Beef

Ingredients

  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions, chopped

Directions

    Sauce:
  1. Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat, without letting it get too hot.
  2. Add ginger, garlic, soy sauce and water to the pan, being careful not to scorch the garlic.
  3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat and set aside.
  4. Beef:
  5. Slice the flank steak against the grain at a 45 degree angle into 1/4" thick bite-size slices.
  6. Dip each piece into cornstarch and then let sit for 10 minutes.
  7. As the beef sits, heat up one cup of oil in a wok over medium heat. You want it hot enough, but not smoking.
  8. Add the beef to the oil and sauté until brown, cooking evenly on all sides.
  9. After a couple of minutes, remove the cooked meat and place on paper towels.
  10. Dab excess oil off meat and add to medium saucepan with the sauce in it. Put the pan back over medium/low heat.
  11. Add chopped green onions and let sauce simmer until warm. Serve over rice.
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https://lovintheoven.com/p-f-changs-copycat-mongolian-beef/

Filed Under: beef, dinner

A Valentine’s Giveaway from Tate’s Bake Shop

February 2, 2013 by kim 87 Comments

Hi friends!

The awesome crew over at Tate’s Bake Shop wanted to wish my readers a Happy Valentine’s Day by giving away a Valentine’s cookie cube and cookbook combo!:

 

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It’s “designed to delight the cookie lover and baker both… [by] pair[ing] Baking for Friends, the latest baking book from Tate’s Bake Shop’s own Kathleen King with our elegant Valentine’s Day Cube Tower with three, 3.5 oz packages of Tate’s Bake Shop’s crispy chocolate chip cookies all dressed up in red! Each cube contains approximately 6-7 cookies.”

I’m a huge fan myself of Tate’s Bake Shop. I’ve tried an assortment of their cookies and have made many recipes from Kathleen King’s cookbooks.

To enter, just leave a comment on this post with your plans for Valentine’s Day. Are you planning to stay in? Have a date? Go out for dinner? I’ll give this one the same deadline as my other giveaway, February 5th at 11:59 PST. Make sure to leave an email I can reach you at!

If you don’t want to wait that long, feel free to buy the combo yourself since it’s currently listed for half off ($21.50) for Valentine’s Day. As if that’s not a great deal as is, use the code “BLOG213”  for 20% off any web store purchase.

Finally, here’s a recipe for Linzer heart cookies from Baking for Friends. Make them for your significant other since they make beautiful and edible gifts!

Print
Tate's Bake Shop Linzer Heart Cookies

Yield: 20 sandwich cookies

Ingredients

    Cookies
  • 2 cups unbleached all-purpose flour
  • 1 cup cornstarch
  • ¼ teaspoon salt
  • ¾ pound (3 sticks) salted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups toasted, skinned and very finely chopped hazelnuts
  • 6 ounces bittersweet chocolate, very finely chopped
  • -plus-
  • ½ cup seedless raspberry jam
  • ½ cup confectioners’ sugar for sifting

Directions

  1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.
  2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.)
  3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour.
  4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F.
  5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets.
  6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.
  7. An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shaped cookie cutters to make these. Yield: 20 sandwich cookies
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https://lovintheoven.com/a-valentines-giveaway-from-tates-bake-shop/

Filed Under: giveaway

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hi! i'm kim-- a girl mom, baker, blogger, and ex-flight attendant. welcome!

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