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  • Warm Ears and Perfect Hair With This Beautiful Headband

    in american english, that stretchy fabric is called "ribbing" and is often used to make the stretchy bands at the neck opening, sleeve cuffs and maybe the lower edge of the body. it is readily available at stores that sell knit fabrics. nice job! :-)

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  • Build a Concrete Block Garden for Food and Memories

    those open cells in the top row of blocks could be filled with soil and used to grow flowers to attract pollinators or small plants that need control, like strawberries.

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  • emmer commented on wold630's instructable How to Make Brown Sugar9 months ago
    How to Make Brown Sugar

    this is an easy substitute for actual brown sugar, which is less processed and unbleached than what you buy at the grocery store. this recipe produces a light brown sugar. if you want a sub for dark brown sugar, just use 2 tablespoons of molasses in the mix.

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  • emmer commented on Hafsah Aamer's instructable 2 Minute Brownie1 year ago
    2 Minute Brownie

    I have also made cake-in-a-cup for sale and as gifts. I have found that at microwave speeds, the leavening--baking powder or soda--doesn't have time to work. so I don't bother with it. I add nuts, if using, about 1/2 of the way thru "baking" so that they stay at/near the top.one possible cause of dryness, other than accuracy in measuring, is the flour itself. there is a variation in moisture level in various flours, depending on age and storage conditions, etc. for example, if you use soft white (whole) wheat, you need to allow a few minutes for the flour to absorb the liquid or the product will seem dry. I agree with the suggestions for using milk or cream to make a richer product. of course the original version could be considered "diet" brownies. perhaps that woul...

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    I have also made cake-in-a-cup for sale and as gifts. I have found that at microwave speeds, the leavening--baking powder or soda--doesn't have time to work. so I don't bother with it. I add nuts, if using, about 1/2 of the way thru "baking" so that they stay at/near the top.one possible cause of dryness, other than accuracy in measuring, is the flour itself. there is a variation in moisture level in various flours, depending on age and storage conditions, etc. for example, if you use soft white (whole) wheat, you need to allow a few minutes for the flour to absorb the liquid or the product will seem dry. I agree with the suggestions for using milk or cream to make a richer product. of course the original version could be considered "diet" brownies. perhaps that would be a plus after the holidays. :-)happy chocolating! emmer

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