Mollie Makes

Mollie Makes Christmas 2020

MollieMakes is a brand new lifestyle and craft magazine which brings you the best of craft online, a look inside the homes of the world’s most creative crafters, tutorials on inspiring makes, round ups of the most covetable stash and tours of the crafty capitals of the world. Please note: This digital version of the magazine does not include the covermount items or supplements you would find on printed newsstand copies.

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Land:
United Kingdom
Språk:
English
Utgiver:
Immediate Media Company London Limited
Hyppighet:
Monthly
kr 71,17
kr 653,37
13 Utgaver

i denne utgaven

4 min
crochet stitch guide

HOLDING THE HOOK PENCIL METHOD Hold the hook in your dominant hand like a pencil, roughly 3-5cm (1¼-2") from the hooked end. If the hook has a flat area, hold it here between your index finger and your thumb. KNIFE METHOD Hold the hook between your thumb and your index finger, about 3-5cm (1¼-2") from the hooked end, resting the other end against your palm. This will give you plenty of control. HOLDING THE YARN METHOD ONE Pass the ball end of the yarn between the little finger and third fingers of your non-dominant hand, then behind the third and middle fingers, over your index finger. METHOD TWO Loop the ball end of the yarn around the little finger of your non-dominant hand, then take it over the third finger, behind the middle finger, and finally over your index…

2 min
dark chocolate orange bark

INGREDIENTS 2 cups (400g) sugar 1 orange 1 cup (135g) hazelnuts 3 cups (510g) dark chocolate ¼ cup (50g) demerara sugar EQUIPMENT Baking tray Baking paper SERVES 8 If you’re ever stuck for a last-minute gift, chocolate bark is the ultimate go-to. It’s quick and easy to make, you can chuck on top whatever extras you have rattling around in the cupboard, and it looks beyond impressive. Laura’s flavour combos are spot on for this time of year, but you can always experiment with your own variations like sour cherries and almonds, or add swirls of white chocolate on top for an extra Christmassy touch. This recipe is enough to serve eight, but scale it up and make multiple batches if you’re playing Santa to friends and family. 01 Remove the peel from the orange,…

5 min
at home with...

“While the house is packed with colour, we’ve also used a lot of clean lines.” There’s nothing run-of-the-mill about Tierney Terrace, a 1960s ex-local authority terraced house in Streatham Hill, South London, which is home to Nikki Griffiths and her boyfriend Luke Moseley. From its pink corrugated steel exterior to the colour-pop rooms inside, every inch of this renovation has been thought through and executed with authenticity and love. The couple, originally from Yorkshire, have always been fans of mid-century architecture, and fell in love with the Brutalist style and ethos when house hunting in the capital. “We’re hugely influenced by it, stretching from London’s angular concrete buildings to Palm Springs’ laid-back, modernist vibe. Brutalist architecture was all about clean lines and geometry, as well as the follow of light,” explains Nikki.…

3 min
snowman macarons

INGREDIENTS For the macaron shells 35g (1oz) egg whites 45g (1½oz) caster sugar 40g (1½oz) ground almonds 40g (1½oz) icing sugar For the buttercream 50g (1¾oz) caster sugar 1 egg white 75g (2½oz) unsalted butter 75g (2½oz) cream cheese Lemon juice For the decoration Coloured writing icing (we used light blue, dark blue, yellow, pink and black) EQUIPMENT Spatula Baking paper Baking tray Piping bag MAKES 10 Do you want to build a snowman? Us too! These super-cute macarons are just the thing to get you through winter, with a crispy shell, chewy centre and deliciously soft Swiss meringue buttercream filling. Now, we know this might not sound like the easiest recipe, but we promise if you follow the steps and take your time you’ll be fine. There’s something really meditative about the whole process, so…

4 min
ginger biscuits

INGREDIENTS For the biscuits 150g (5oz) salted butter 120g (4oz) soft brown sugar 2 tsp black treacle 2 tbsp beaten egg 2 tbsp ground ginger ¾ tbsp ground cinnamon ¼ tsp ground cloves 225g (8oz) plain flour For the royal icing 40g (1½oz) egg white (substitute with aquafaba for a vegan version) 225g (8oz) icing sugar EQUIPMENT Baking tray Baking paper Jumper biscuit cutters Disposable piping bags Cocktail sticks Food colouring (we used red, blue, green, orange and pink) MAKES 30-40 Put down the yarn and pick up your apron – The Great British Bake Off legend Kim-Joy is here to spark creativity in the kitchen. It might not be the kind of pattern you’re used to, but these treats are just as impressive as any handmade pullover. The biscuits themselves are easy enough to make,…

1 min
welcome

...to our Christmas issue – your official start to the festivities. And, to make this month’s mag even more special, we’ve included a bonus recipe book filled with 12 seasonal treats! Lots of us turned to baking as a source of joy this year, so we’re celebrating this latest obsession with a fun collection of sugary delights in association with our pals at Bacofoil®. There’s quick makes, recipes to relax with and goodies to gift, plus gluten-free and vegan options, so something for everyone. It definitely made us hungry! Once you’ve whipped up something sweet, get stuck into all the amazing projects in the main mag. Discover must-make presents, including statement stitch markers and a mini amigurumi Christmas tree, or embrace decorating your home. From our crochet advent calendar to the embroidered…