Jessica Bolof

Simple • Stylish • Speedy || patterns for the modern maker

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The guy hat

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The guy hat
Originally uploaded by colorfulpurls

Hey, this is my recent project and I’ll post progress later. Why don’t you come back later and I might even post or something.

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June 6, 2008 Jessica Bolof Leave a comment

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A job, spinning, my book and Ravelry! →

Hi I'm Jessica. I'm really into Jesus, my husband, healthy eating, cooking, and crafting.

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Hey so who needs some endometriosis awareness buttons? 💛💛💛 11 months ago

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My 5yo loved her Octonauts party with all the friends who could make it yesterday! Scroll through for the diys (banner, round things, cupcake toppers and pot decor were purchased)

Air fryer doughnuts In bowl of stand mixer and let stand 5 minutes until foamy: 1.75 cups of slightly warm water 1/2 cup of sugar 2.5 teaspoons of yeast . Add: 3.5 cups of Pamela gluten free bread mix 2 teaspoons of baking powder .25 cup desired solid oil or butter, I used coconut oil . Mix on low/medium low for 3 minutes. Scrape down dough and chill for 2 hours to overnight. . Divide dough in half, cover bowl. Gently knead half until smooth adding as little tapioca starch as needed. Roll dough to .24-.5 inch depending on desired doughnut shapes. Cut out dough and re-roll scraps. . For basic: I cut rounds and cut out holes. Let raise for 30 minutes under a towel. . For round filled: Add a small spoonful of thick jam to middle. Wet edges of dough circle with water, add second dough circle and crimp edges. Let raise 30-45 minutes under a towels. . For half moon filled: Add a very small spoonful of thick filling to middle. Wet half of dough circle edge with water, fold in half and crimp edges. Let raise 30-45 minutes under a towels. . Air frying: Preheat unit to 370-380 degrees. Brush avocado oil in basket before each batch, brush doughnuts with avocado oil right before frying. Air fry 5-8 minutes depending on doughnut size and your unit. Let cool on wire rack (especially important to let fully cool before dipping in glaze). . Side notes: * Poppyseed filling was poppyseeds mixed with boiling water and set aside to soak. I added sugar and vanilla to taste. Enough chia seeds to thicken. * Glaze was just powdered sugar, a touch of homemade vanilla extract and a splash of Ripple. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Copyright 2020 Jessica Bolof

Being sick with sick kiddo has been not so fun 🤒 but I’m slowly making progress on this super simple granny square baby blanket 🧶

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