How to Reuse Coffee Sacks and make a coffee sack bag

coffee sack bagIt’s been quite a while since I last posted a tutorial and with the summer holidays in full swing that (hopefully) means extra time on your hands for getting crafty. In this tutorial I’ll show you how to reuse coffee sacks and make a coffee sack bag!

I love old coffee sacks with their rustic charm but finding a use for them can be harder than you think. They’re made for strength which means the material can be quite rough with a largish weave. They’d make great looking cushions but you might not enjoy leaning against them but their hardwearing nature makes them perfect for a shopping bag tote!

What You’ll Need

1 Coffee Sack

Colourful/patterned fabric to use as lining

Fabric to make bag handles (needs to be reasonably strong, not a lightweight cotton)

coffeesack1Step 1

Give the sacks a good wash, it’s easiest to do this in a rubber tub outside if you can, then peg up on a washing line to drip dry.

coffeesack2Step 2

Once dry cut out two large rectangles from the sack, both the same size as each other. The actual size you cut will depend on the design printed on your sack and how large a bag you want to make. As long as both rectangles are the same size it doesn’t really matter.

Step 3

Using your lining fabric cut another two rectangles the same size as those made from the coffee sack.

coffeesack3Step 4

Now take the fabric you have chosen for the bag handles and cut two identical long rectangles of fabric (length is dependent on how long you want you handles). Fold each long rectangle in half and iron to make a centre crease. Unfold the rectangle, fold each of the cut edges into the centre meeting the ironed crease, iron into place and then refold in half. This should enclose the cut edges. Sew along the open side.

coffeesack4Step 5

The handles can now be sewn onto the right side of each coffee sack rectangle along the top short edge.

coffeesack5Step 6

Next sew the top edges of the lining fabric rectangles to the top edges of the coffee sack rectangles (right sides together). The handles will hang between these two layers.

coffeesack6Step 7

You can now sew the whole bag together. Unfold the lining and coffee sack piece that you sewed together in the last step. Lay with the right side up onto a table, then lay the other coffee sack/lining piece on top so that the right sides of the fabric are together. It will make one large rectangle which you sew all the way around leaving a gap at the bottom of the lining.

coffeesack7Step 8

Before turning the right way we’re going to give the base of the bag some structure. To do this you need to squash each of the four corners to make a triangle and then sew straight across (see pic), do this to each of the corners. If you’re unfamiliar with this technique then check out this tutorial on the sewing directory.  Trim off the excess fabric.

coffeesack8Now turn the entire piece the right way out through the gap left in the lining. Sew closed the gap in the lining and push inside the bag.

Optional Step: Once the bag is complete you can top stitch around the top edge of the bag to give a good finish and extra rigidity.

Easy Coffee And Pecan Cake Recipe

easycoffeepecancake

There’s nothing like a slice of homemade cake to lift your spirits and with todays recipe you’re bound to have a happy tummy too! My husband loves Coffee and Walnut cake but it’s not one of my faves, so when he requested one recently I had to make my own version and came up with this incredibly easy Coffee And Pecan Cake Recipe. The pecan offers a slight twist on the walnut but it’s still a traditional flavour combination. Then the cake is filled to bursting with freshly whipped cream delicately flavoured with Kahlua coffee liqueur.

Ingredients

8oz/ 225g Self Raising Flour

8oz/ 225g Unsalted Butter

8oz/ 225g Soft Brown Sugar

4 Eggs

2 1/2 Tbsp Freshly made Espresso

3oz/ 85g Pecans (with a few extra for decoration)

Double Cream

Optional – Kahlua Coffee Liqueur to taste

 

Step 1

Combine the flour, butter, sugar and eggs in a large mixing bowl and whisk until light and fluffy.

Step 2

Add the Espresso, I recommend using some that has been freshly made and cooled slightly. Chop the pecans and fold into the mixture.

Step 3

Divide the cake batter between two oiled cake tins and bake in an oven approximately 175C/ 350F/ Gas Mark 4 for 30minutes or until cooked through. Cool the cakes on a wire rack.

Step 4

Once the cakes are cooled it’s time to make the filling. How much cream you use depends on your own preference (I like a lot!). Whip the cream using an electric mixer and then add in coffee liqueur to taste, adding 1/2 tbsp at a time.

Sandwich the two cake halves together using the cream.

Finally decorate the top of your cake with a few piped blobs of cream, then pop a pecan on top of each blob and push it down ever so slightly.

Remember that as this cake contains fresh cream it will be need to be kept in the fridge. 🙂

That’s all there is to it!

Finding Hidden Treasures in the Peak District

On a recent day trip to Eyam in the Derbyshire Peak District we came across a hidden gem in the form of Hassop Station near Bakewell. With a cafe, bookshop, gift shop, and cycle hire I couldn’t believe that we hadn’t found this wondrous place before.

Situated on the side of the beautiful Monsal Trail (a walking, cycling and riding route) it makes the perfect pit-stop during the summer holidays.

This area seems to be undergoing a period of change at present. Hassop Station has only been open a year and the Monsal Trail has undergone safety renovations to it’s famous tunnels. These were officially opened in May 2011 and makes the whole trail far more user friendly (and interesting).

We were rather more concerned with coffee and cake on this occasion. Hassop Station even has a play area for the kids, so all members of the family are equally happy.But if we had been feeling energetic we could have hired a bike or two, there were even electric bikes for hire (much more my speed).

We finished our day with some of the yummiest ice-creams I’ve had since our last trip to Italy. Hope Valley sell many gorgeous flavours, we tucked into Rosemary’s Raspberry Pavlova and Gertrude’s whisky and Ginger 🙂 A very successful and yummy day out!