Oatmeal butterscotch chocolate chip cheesecake

Oatmeal,butterscotch,chocolate chip cheese cake

Oatmeal butterscotch chocolate chip cookie cheese cake 

I love cheese cake it is certainly one of my weaknesses. I also love Chocolate chip cookies, but of course I wanted to make something different outside of the box.  I have made Chocolate chip cookie dough cheese cake before, but this time I wanted to combine it with oatmeal and butterscotch chips.  It is a combination of what I love and what my husband loves.  he loves  oatmeal cookies with butterscotch in them. To top it off I made butterscotch sauce to pour over it, yes sugar shock I know!  I made this dessert for the heck of it to surprise my husband I have to say it was a keeper in our household. For this  dessert there are two processes  to it, the crust and then the filling.  the crust is baking process, and the filling is no bake.

Oatmeal Butterscotch Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
30 minutes
Total Time
40
  • 1/2 cup butter softened, 1 stick
  • 1 teaspoon vanilla extract
  • 12 cup white sugar
  • 1/2 cup brown sugar
  • eggs
  • 3/4 cup all purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups old fashioned oats
  • 6- oz package butterscotch chips
  • 6 -oz semi sweet chocolate chip

 

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, beat the butter, brown sugar, white sugar and vanilla extract until creamy
  3. Beat in eggs
  4. In a small bowl, mix the flour, sea salt and baking soda
  5. Gradually add the flour mixture to the large bowl, and mix well
  6. Stir in the oats, cinnamon, semi sweet chips and butterscotch chips, and mix until well combined
  7. fold the batter in a 9 inch spring-form pan that is greased lightly. press down around the inside of the pan and around the sides.
  8. Bake for 30 minutes, or use a toothpick to make sure it is done if the toothpick comes out clean and not wet it is ready to be taken out of the oven.
  9. take it out to cool once the crust is cool then fill the pan with the cheese cake filing

 

Cheese cake filling :

  • 11 table spoons of unsalted butter melted
  • 2 table spoons of sugar
  • 2 8 oz of cream cheese softened at room temp.
  • 1 14 oz can of condense milk
  • 1/4 cup of lemon juice
  • 1 tsp of vanilla extract

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.

 

Butterscotch sauce:

  • 1/2 cup real dairy butter salted
  • 1 cup firmly packed brown sugar
  • 1 cup whipping cream
  • 2 tsp pure vanilla extract
  • pics sea salt optional
  1. Melt the butter in a medium sized saucepan over medium heat and then stir in the brown sugar. The darker the brown sugar you use the deeper the flavor of your sauce. I’ve used a light brown sugar in this instance because I was serving it with a molasses pudding and didn’t want to overpower the flavor of the dessert. To serve over Ice cream, I would likely use a dark brown sugar.
  2. Cook the brown sugar and butter until it begins to foam and then add the whipping cream, vanilla extract and salt.
  3. Bring to a slow simmer for about 7 minutes but no longer. Allow the sauce to cool completely before serving it.
  4. Store any leftover sauce in a mason jar or other sealed container in the fridge for up to 2 weeks.

 

 

 

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Labor Day leads to the end of Summer

Appleandpeachpie

Apple peach pie

It is 20 days before fall and today is the last holiday of Summer.  Where does the time fly any more, however I am ready to welcome fall. For the holiday weekend I wanted to make something fruity, but start to introduce fall slowly so why not make an apple peach pie combination.

for this pie I actually had bought Washington red delicious apples.  I love those kind because I use to eat those all the time as a little girl when I lived there.  Back in grade school we use to have apple vending machines in the halls.  I don’t think many people have ever seen one of these, but they were pretty cool and a great idea for kids. If I had a quarter I would go and buy one during recess time and eat it.

I added peaches  to the mix because I love peaches, not so much the skin so I used doughnut peaches. My husband had bought some the other day and I needed to use them up soon since they were getting a little soft.To bring the sweetness out of peaches you want them to be a little soft.

Now I have to admit I hate making pie crust, for some reason every time I make the crust from scratch I screw it up.  I am not sure why this is the case so let’s say sometimes a baker is not always good at mastering everything.  I did make a pie crust for this pie, and it did not turn out the way I wanted it to.  Every time I rolled it out and lifted it up to place in the pie pan it would crumble.  I was not going to let it go to waste so I decided I am going to place it in the pie pan and mold it at the bottom. For the top of the pie I knew I was not going to lift it up and place it on top, so instead I took my cookie cutters and cut out designs in the pie crust.  A little more time consuming to do this idea, but I think it is unique, and lots of fun to create for parties and events the pie looks to nice to eat.

Below is the recipe for this pie, I hope you enjoy and I would like to say Happy Labor Day.

 

Butter Flaky Pie Crust Recipe

  • PREP 1hr 15mins
  • TOTAL 1hr 15mins

This pie crust recipe, rather pie crust method makes consistent dough. Using a food processor in this recipe eliminates variability. If you have one, use it. With that said, you can do this method by hand. Directions are provided below for using a processor and by hand enough for one 9-inch double crust pie.

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon kosher salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

6 to 8 tablespoons ice water

Directions

    • METHOD WHEN USING FOOD PROCESSOR

Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

      • METHOD WHEN MAKING BY HAND

Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.

Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

        • ROLLING OUT DOUGH

Remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.

If making a double crust pie, do not crimp edges yet. Roll out second dough disc, fill pie then top with second dough round. Trim the edges then crimp.

          • HOW TO PRE-BAKE A CRUST FOR A SINGLE-CRUST PIE (QUICHES, CUSTARD, AND CREAM PIES)

Heat the oven to 425 degrees F. Place a baking sheet on a middle oven rack.

Roll out enough dough to make one 9-inch crust (1 dough disk). Place into a pie plate and then pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.

Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F. Bake 20 to 30 minutes or until the crust is golden.

Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.

4 red delicious apples cored,peeled and diced
4 doughnut peaches or any other type of peaches peeled, and diced
1/4 cup of all purpose flour
1/4 teaspoon of salt
1/2 cup of sugar
1 tsp of nutmeg
1 tsp of cinnamon
3 table spoons of lemon juice
in a bowl mix the fruit in with flour,lemon juice, sugar, salt, cinnamon, and nutmeg set aside until your done rolling out the pie crust.  lay the bottom pie crust in the pie pan once you have done that then put the filling inside the pie pan on top of the bottom crust.  For the top lay out the pie crust or do what I did make a design.  remember  when you do cover the pie with pie crust to make some slits in the pie crust you need to make sure it vents when baking.

Something old turned into new

20170820_135758

Do you ever get tired of getting the mail each day, opening it and feeling lazy just leaving it on the counter top of your kitchen? If you are one of those people that are like my husband than I get it.  I on the other hand have OCD (obsessive Compulsive disorder) I have to have my house nice and tidy, clean. It drives me batty when I see my house get cluttered, or just disorganized. I usually have to go behind my husband and clean up what he leaves around the house which I know drives him nuts, but hey happy wife, happy life right?

So where am I going with this well I went shopping the other day and just could not find what the heck I was looking for . We had a bare wall in our kitchen and for the longest time I did not know what to put up on that wall till I came with an idea to put something up there to hold our mail so it would no longer have to be piled up on our kitchen counter.  I decided to finally go into our local town Sutter Creek and shop at our wonderful antique stores. If you have never been into Sutter Creek please come visit the best little shabby Chic town with B&B’s, antiques, consignment stores, and great little restaurants. Oh one thing I forgot to mention this town is in the heart of wine country, or I would like to call it little Napa.  The wine country is a hidden gem in Northern California, trust me my husband and I lived in Rancho Murieta for three years and stumbled across the wine country one day, and never went back to the crowded Napa.  Next door to Sutter Creek is Amador City small quaint little town with a wonderful bakery, and my favorite store Bellflower garden store. They have so many unique things in that store from garden stuff to in door decor. I went there and found an old antique rod that had hooks on it with the old tag holders attached. I fell in love with it and looked at it for the longest time, and realized I can make something out of this!  bought it for 18 dollars and took it home to get started to design what I wanted out of it.

When we bought our house, the people who lived in our house before us had left a lot of reclaimed wood downstairs underneath our deck.  I had kept all of it and put the wood in our shop to dry out and just to sit there until I was ready to use for what ever projects I could think up.  So I had found a long piece of wood that was a perfect length for the rod.  I then took that wood sanded it down a little around the edges. I didn’t want to sand it down a lot because I wanted that old rustic look for my  project. After I had sanded it down I then painted a clear coat over the wood to bring out the beautiful color of the wood.  once the wood was dry I then put on the back of the wood wall hanging wire to hang it up , and then drilled the rod into the wood.

once I was done doing all that I kind of got stuck was not sure what to do with the hooks.  I thought maybe I can use little baskets, but could not find anything to use. All the baskets that I found were like wicker or the wire baskets were to big.  Then I came across burlap bags, and once again light bulb came on. When I got home with the burlap bags I realized they needed a little oomph so I then stenciled the word mail, and added a flower to the last bag. To hang the bags on the hooks I then tied twine to the little hoops that were already on the bags.  Ta da the finished product is now hanging on my wall in my kitchen!  I love it and I love the fact that my mail no longer sits on the counter top everyday.  of course I think it is funny that my husband forgets it is up there and does not check the mail I have to remind him you have mail up on the wall.  The other day he said to me it is kind of cool because it is like Christmas you go to your stocking .  I honestly never thought of that, but of course if you won something in the mail and it was in your mail bag that would be more like Christmas.

With this whole  idea I wanted to really share to others out there to let your mind be creative.  We sometimes forget that old stuff out there can be used over and over with time.  we tend to want what is new or what is the trend, but I believe unique styles and ideas that you never find out there always are more valuable.

Something Fun for the kids how to make home made butter

Home made butter (2)

Home made whipped butter

The other day my husband who loves to cook mentioned to me that our heavy whipping cream that we had in the fridge was about to expire and that I better use it soon.  Well I thought to myself what am I going to do with it since I was really not going to use it anytime soon for any baking ideas.  Then it dawn on me a childhood memory of mine, Pioneer days in elementary school in Washington state.  Ok now I am going to date myself I know, but I had to share this since I LOVED those days that we would have in school.

For Pioneer days they would have us children dress up  wearing  1800’s clothing from bonnets, to crochet shawls, to little house on the prairie dresses. It was a lot of fun to feel like being in another period of time for just one day.  We would learn how they lived, how they were craftsman, miners, farmers, homemakers etc. back in those days.  I would remember  how the women would wash their clothes, how they would iron the clothes, but one particular thing I would like to do was churn the butter in the tall old fashion churner.  I remember the person that did the presentation they would have the children inner act by pouring heavy whipping cream in the churn, and then she would pick someone from the group to churn for awhile. Each one of us would take turns, and then she would pull off the top of the churn and pull up the paddle to show the progress. I would be so fascinated to see how liquid would turn into that beautiful yellow whipped butter. I have to be perfectly honest the best tasting butter ever as well as all natural.

Now to present day I decided to go ahead and make whipped butter since I did not want to let that heavy whipping cream go to waste, but of course I don’t have a churn right! I always keep my left over glass jars that were previously used for salad dressing, or seasonings. I never get rid of them when they become empty because you can use them again for something like this.  So I had a mason jar and a left over dressing jar to use .  This is the part  that I know kids would love to do since you will get to teach them a little bit of science, and a little bit of history.  Such an easy and fun thing to do with the kids, but also teaching them they can help in the kitchen with you.

So what I did was I added a cup of heavy whipping cream in the mason jar, covered it with the lid nice and tight, and just started to shake it up.  Now when I noticed that it started to clump inside that of course is the butter, but during this process you are also making butter milk.  You will see that there is still some milk inside go ahead and poor that out.  I did that process by using a bowl and having a small colander over the bowl in case some of the butter falls out you can pick that up and put it back into the mason jar.

Home made butter idea

Put the lid back on the mason jar and shake again for awhile. You will see some more butter milk in the jar so repeat the step to drain it.  Keep shaking the mason Jar until you no longer see the milk, and the butter becomes a nice yellow color, and nicely whipped.

finally your are done you have whipped butter in the mason jar, and you can save the buttermilk for making butter milk pancakes, or for baking whatever you want.  I added the butter milk in the other jar that I had because I will eventually make a nice ranch dressing.  Keep the two in the fridge for about two weeks.  This idea is inexpensive, flavorful for baking or you can make different flavored butters from sage to garlic.  plus you even get to make butter milk for other baking or cooking processes, enjoy!

A Berry kind of Cobbler Crisp

Blueberry Cobbler Crisp (2)

Blueberry Cobbler Crisp 

Whenever I think of blueberries  I think of the time when I lived in Washington state, and my husband and I went camping up near Rasar State Park. We had only stayed over night due to the fact we got rained on the second day, and our tent was wet etc.  So we packed up and headed back home, but on the way back there was a little cabin store on the side of the highway that we stopped at. They  had the most beautiful blueberries I have ever seen. The berries were so big I had never seen anything like it. Since then I have not seen blueberries like that until a couple of days ago when my husband brought some home.  I was so excited and thought lets make the best out them.  Now I really wanted to make something sweet, savory and comforting so I thought why not make a blueberry Cobbler crisp!  I had some Granola in my pantry that needed to be used up so what better way than to use it in this dish.  Now I seem to like throwing white chocolate chips in my fruity dishes, so I did add some to this, but not a lot since the recipe has sugar added.

This dish is to die for I tell you, and of course my husband says the same thing, or well he didn’t say much while eating it just kept shaking his head yes over and over so that certainly made me feel good.  It certainly was warm and comforting to eat and just brought me back to my best memory of us in Washington state, our rained out camping trip.

You can serve this awesome treat with vanilla ice cream, or you can serve it up with just some cool whip or home made whipping cream.  Warm it up in the microwave before adding  the topping to it so yummy !

Recipe:

For the Filling

4 cups of Blueberries  fresh or frozen I prefer fresh

2 table spoons of cornstarch

1/2 cup of granulated sugar

1/4 tsp ground cinnamon

14 tsp nutmeg

1/2 cup of water

2 tsp lemon juice

Prepare topping

1 cup all purpose flour

1 cup of old fashion oats

1 cup of granola

1 cup of brown sugar

1/2 tsp of  ground cinnamon

1/2 cup of butter melted

1/2 cup of white chocolate chips

 

Directions:

Place blueberries in a large bowl, set aside. whisk together cornstarch, sugar, 1/4 teaspoon cinnamon, and nutmeg. Sprinkle over berries and toss together. Add lemon juice and water; toss together.

Place in a 9X13  baking dish that has been sprayed with cooking spray.

Combine flour, oats, granola, brown sugar,white chocolate chips,  and a 1/2 teaspoon cinnamon in a bowl.  add melted butter and toss until well combined. Sprinkle topping over the blueberries evenly.

Bake  at 350 degrees for 45 minutes or until berries are bubbling and the topping is a golden brown.

 

 

 

Lemon Zest Zucchini white Chocolate Mini Loafs

Lemon Zuchini white chocolate mini Loafs

Lemon Zest Zucchini White Chocolate Mini Loafs 

It is 40 days before  Fall and who is counting right? Summer time I love to savor the fresh fruits and vegetables  that I get from our local small business grocery stores.  I have a thing for Lemons I put them in my drinking water with fresh mint leaves from our back yard as well as cucumbers. I also love to drink lemonade, and eat lemon Meringue Pie, Tarts I can go on and on.

I am the type of person who does not like to waste food, and if you lived in my generation of parents who said ,”Eat what you have on your plate before you leave the table there are starving children out there that would want your food.”  Then you would totally understand.  I recently had bought Zucchini and totally forgot about it since the middle drawer of my refrigerator seems to get forgotten of those hidden buys.  I was going to make Zucchini bread, but thought why not try something a little different lets add some zest to it and see what happens.  Now a little hint about picking the best lemons always look for ones that are very bright in color, and a little soft when you squeeze it that tells you it is nice and juicy. Now I had added the white chocolate chips to this recipe because I have learned that the white chocolate chips when they melt inside they actually give a nice sweetness, not to sweet just right.  These loafs are great for gift giving, parties and events, small bites they just fit in the palm of your hand bon appetit!

Recipe:

4 cups flour

4 tsp baking powder

1 tsp salt

4 eggs

1/2 cup of oil

1/2 cup of butter ( Soften)

1 1/3 cup of sugar

1 cup of sour cream

4 table spoons of fresh lemon juice

1 table spoon of lemon zest

2 cups of grated Zucchini

1/2 cup of white chocolate chips

Combine all dry ingredients, white chocolate chips, set aside. In separate  bowl beat eggs, oil, butter, sugar until creamy . Add sour cream, lemon juice and lemon zest stir until combined. Fold in Zucchini and add dry ingredients.  Don’t  over mix just stir until combined. Grease and flour the mini loaf pans.  I get my mini loaf pans from Wilton bake products.  Scoop the batter evenly in the mini loaf pans, make sure you do not over fill them or else they will rise over. I usually scoop to fill half way. bake at  350 degrees for  25 min, of course I usually set at 20 min and take a look to see does it need more time because I do not like to set it to long or else you are going to get a burnt mess.  Everyone’s Oven is different in baking .  Put a tooth pick in the loaf to see if it comes out clean if so then you are done, ready to take them out of the oven. Cool in the pan for ten minutes, then remove and place on paper towel or a cooling rack.  After they are cooled, top them with lemon glaze.

Glaze:

1 Cup of powdered sugar

2 tsp of lemon juice

Mix ingredient in a bowl until all lumps are removed.  pour over the loafs and spread with a spoon. let glaze set up slightly.

 

 

The Simplest things that you can turn into beautiful

Saftey Pin Bracelet (2)

Safety  Pin Bracelet

Hi Everyone I am back!  I can’t believe it has been 4 months since my last blog so I am so sorry that I have been on a mini hiatus.  Life has been crazy since we moved into our house the end of last year.  We have been so swamped with work, and trying to do updates on the house, family and friends coming to visit from time to time that I think I finally have some time to do some projects that I want to share on my blog. Today I wanted to share something crafty!  I have not done anything in a long time crafty so here it is.

My sister  has been sharing with me her craft and that is making jewelry.  I have certainly enjoyed her love of it, and so I wanted to take part in it also. My sister has been working on doing just earrings right now, and for me I just can’t seem to get into doing the earrings.  I recently went shopping at Charming Charlie ( yes a girly store that I really need to stay away from all together) Found a bracelet  that I fell in love with, but did not want to buy it.  I saw that it was made out of safety pins and tiny beautifully colored beads. I took a photo of it (secretly)  and decided I am just going to make one for myself !  I figured why not make a safety pin bracelet I would love it even more because I designed it.  I did however  look on pinterest  to see if there is anything like this online, and of course there was. I actually learned how to make this bracelet from this blog site  redflycreations.com which was easy to do and just great so thank you for sharing this information redflycreations.

I went to my local Joann store  awhile back and bought tiny glass beads, and tiny Safety Pins  to make this bracelet.  You can buy all kinds  of beads from abalone, to glass beads to wood beads etc.  I think I spent about two hours there just to figure out what colors I wanted to try out and what kind of beads  I wanted.  For the safety pins I found those in the sewing section of the store.  I had bought two packages  of  200 just to make sure I had enough.  Then  I bought elastic thread that’s  it all you need to make this bracelet  , but when the creation is done it looks like a million bucks.

To start this process  I just sat down and played around with the beads to see how I wanted it to look like and then wrote down on paper  two pinks, two abalone, two silvers  etc that way I would not forget my pattern.  The next step was just to add the beads to the safety pins and do as many as you can and set aside.

Once I was done doing this time consuming piece ( at first it was time consuming, but after awhile I learned other ways to make the process faster you will to) I then got the elastic Cord thread out.  Now you really need to know this part to the process  because you want to make sure you have enough thread not to little or not to much.  I measured my wrist circumference  with a measuring tape.  The size of my wrist was actually 7 inches so what I learned was that I needed to have 8 inches  of thread to work with.  the reason for this is because I tie a knot at one end of the thread to hold the pins in place while putting them on the thread see picture below.

How to make safety pin bracelet 2 (2)

As you can see I tied the two threads together at the bottom for now that way the safety pins don’t fall off the thread.  now you have to remember  that the safety pins need to be put on the threads  alternating  the heads and the bottoms that way they can stack together  perfectly. If you don’t do this your bracelet will look funny and just will not turn out.  Remember  the threads are elastic so leave a little room at the top of the thread about  a half an inch.  Once you have gotten to the end point of adding the safety pins to the thread then you need to tie the bracelet off.

Tie the beginning of the top string to the end of the top string.  Then tie the beginning of the bottom string to the end of the bottom string.  Tie them both securely. You will have some access string hanging and that is ok because what you want to make sure that the  bracelet will sit on your wrist not to tight and not to loose.  If the bracelet seems to be to loose then take it off your wrist and re-tie the ends to make it a little tighter, and repeat trying it on to see if it fits. Once you have the right fit to your bracelet   tighten the threads and then cut  off the access thread.

finished safety pin bracelet (2)

The End result  should look like this photo above. Now I have left over thread on this bracelet because this is made for my sister she stated her wrist size was 6 inches  so when I go to see her I want to make sure that it fits perfectly before I cut the remainder of the threads.

I absolutely love this idea and will be making more of these.  This idea is fun, creative, and simple yet comes out looking like a beautiful piece.  You can make this for your girl friends, for party favors, bridesmaids gifts , birthday presents etc the list goes on.  I hope this idea will get your creative juices  flowing.  Be safe with those safety pins and enjoy!