Basset Boy

Friday, September 25, 2009


Please meet Murphy. He likes to snuggle and as you can see, has a great appreciation for Amy Butler fabrics. Need I say more?

'Too Long not Singing my Song"

Saturday, July 11, 2009


First off, let me apologize for being a dead beat blogger.
Second off, let me explain. This wonderful thing called Etsy happened to me and I have been sewing non-stop. You can now find me in several boutiques in the US and Canada, in addition to buying my products on line.
I will post soon with more updates, photos and maybe even a recipe or two.

Baked Donuts

Wednesday, February 25, 2009


These are a wonderful substitute for one of my favorite foods, trans-fat laden, soft pillows of dough, also known as donuts. While these are by no means low-fat, they are a bit healthier, have much more flavor than your average American donut and are just fun to make! This recipe makes about 1-2 dozen large donuts.
Baked Donuts:
1 Cup warm milk
1 packet yeast
Two Tablespoons melted Smart Balance Butter (you can use real butter if you like)
1/2 cup sugar
2 eggs
3-4 cups of flour (depended on the time of year and your altitude)
1/8 th tsp. nutmeg
1/8 th teaspoon cardamon
Pincf of salt
For Topping:
1/2 cup of melted butter (need the real fat-laden deal for this)
1 cup sugar
2 Tablespoons cinnamon
1. Place warm milk in electric mixing bowl. Stir in yeast. Let set for 5 minutes. Stir in Sugar and melted Smart Balance.
2. Slowly mix in with a fork, the; eggs, flour, spices, salt and flour.
3. Kneed, using your dough hook for about 5 minutes at medium speed.
4. Transfer into a greased bowl and allow to rise for one hour.
5.Pre-heat oven to 375 degrees. Take dough out of bowl, roll out on flat surface and use donut cutter (or a glass for the large circle and shot glass for the smaller if you do not have a donut cutter) to cut out dough.
6. Place donuts on baking sheet lined with parchment and allow to rise for one hour.
7. Bake donuts for 8 minutes, or until they are a very light brown.
8. Dip donuts in butter and then in sugar and cinnamon mixture.

Mmmm...So fresh and so Clean

Sunday, February 1, 2009


I created these awesome sachets of lavender, peppermint, and a lavender-peppermint blend. After originally creating the lavender, I realized I needed something that would not mask the smell, but 'cut through' the smell. The peppermint sure accomplished that and combined with the lavender it creates an awesome treat for the senses.
Want some? Visit my Etsy store:

Beer Bread Bounty

Wednesday, January 7, 2009


I developed a wonderful beer bread recipe by modifying the original recipe provided by The Food Network.

This bread is a carb lover's delight. The crust is thick and nutty, with a bit of crunch. The inside is light and airy.
I used Fireside Nut Brown Ale for my bread, but any high-quality beer will do.

Lynsey's Beer Bread


3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 (approx. 12 ounces) bottle of beer
1/8 cup of sugar
1/4 cup melted butter


1. Preheat Oven to 375 degrees F.
2. Mix all dry ingredients together.
3. Add half (1/8 cup) of the melted butter and all of the beer. Mix thoroughly, but stop as soon as all ingredients are blended. If you over mix, your bread will be heavy.
4. Pour dough into a greased and floured, standard-sized loaf pan.
5. Bake for 45 minutes. Brush remainder of melted butter on top and bake for an additional 15 minutes. Cool for 10 minutes, remove from pan and wait an additional 10 minutes before cutting.

Notes: If you would like more of a breakfast type of bread; add an additional 1/8 cup of sugar and dried fruits or/and nuts.