Potato Chip Bag Purse

Potato Chip Bag Purse | BakeNQuilt.com

I picked up this Potato Chip Bag Purse pattern at a recent trip to a quilt store.  The name is a bit confusing because if you search for it online, you get a lot of purses made out of actual used potato chip bags. Yuck.  According to the pattern design company, Quilt Country, the name refers to the fact that you can’t make just one.  That might be true, as this was really fun to make.  I helped a friend make one the other day and came home and made my own the following day.  This one is meant to be a gift, but I think it’s pretty cute and I might have to keep it and make another one myself.

The bag is a nice size for traveling or an evening out where you don’t want to carry much stuff.  The finished size is about 7″x6″x2″ and is fairly customizeable.  I left out the pocket on the front because I liked the fabric and didn’t want to cover it up.  I’m pretty proud of the pocket I managed to put on the back.  I was working with a single, directional fat quarter but I managed to fuss with the layout a bit so that I could reproduce the fabric design on the back pocket so it is nearly invisible.  Yay, me!

Potato Chip Bag Back | BakeNQuilt.com

There are also two large pockets on the inside.

Potato Chip Bag Inside | BakeNQuilt.com

The pattern was fairly easy to follow.  I have only two complaints with it – first there is no information on laying out the pattern to accommodate directional fabric.   Fortunately my fat quarter was big enough to manage this but it took some thinking to figure out.  My second problem is that I wanted to put a magnetic closure on the front, but there is no information on where to position fasteners.  I ended up doing a snap after the fact, which doesn’t look as nice, and sewing the button on to cover the snap stitching.

Other than that, it was smooth sailing and took about 3 1/2 hours to make.  I definitely want to make a few more of these.


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Banana Chocolate Granola

Chocolate Banana Granola | BakeNQuilt.com

I love it when I can eat dessert for breakfast!  This banana chocolate granola is one of those recipes that is healthy enough that I feel ok eating it for breakfast but sinful enough that I kind of feel like I’m getting away with something.  I was inspired to experiment with using banana as a sweetener for my granola by the We Should Cocoa challenge.  Choclette is our host this month and picked banana and chocolate as our theme.  I was pretty happy about this as we love banana and chocolate together.  I already even had bananas on my counter top.  What I didn’t count on was how looooong it was going to take for those darn bananas to ripen in my chilly house.   My baking plans changed several times while I was waiting for them to be usable.  Since we’ve been recovering from leftover Halloween candy and an early Friends-giving party, I decided to try something a little healthier than the peanut butter cup filled banana bread I had been planning to make and made granola instead.

I frequently use date paste to sweeten my granola naturally, so going from that to mashed banana as part of my sweetener was a no-brainer.  I made a slurry of cocoa powder, coconut oil, mashed banana and maple syrup which I mixed with rolled oats, nuts and sunflower seeds.  The aroma in the kitchen as I was baking the granola was just like banana bread!  I was really pleased that the banana flavor comes through in the finished granola as well.  It’s not a super-sweet granola, which I think is nice for a breakfast item.  I couldn’t resist throwing in some chocolate chips at the end though.   I make granola every week as it is my husband’s breakfast of choice, so it will be nice to have another recipe in the rotatation!

Banana Chocolate Granola
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
Granola sweetened with mashed banana and maple syrup and flavored with cocoa powder.
  • 3 Cups old fashioned rolled oats
  • pinch of salt
  • ½ cup seeds (I used raw sunflower seeds)
  • 1 cup nuts (I used raw almonds and cashews)
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. melted coconut oil
  • ½ tsp. cinnamon
  • 1 tsp. vanilla
  • 1 large banana, mashed
  • ¼ - ½ cup maple syrup
  • ½ cup chocolate chips
  1. Preheat the oven to 325F/162C and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, toss together the rolled oats, seeds, nuts and a pinch of salt.
  3. In a liquid measuring cup, mix together 2 Tbsp. of cocoa powder with 3 Tbsp. of hot water until the cocoa is dissolved.
  4. Add the coconut oil, cinnamon, vanilla and mashed banana to the cocoa powder mixture and mix until well combined.
  5. Add enough maple syrup to make 1 fluid cup of liquid.
  6. Pour the liquid over the oat mixture and stir until very well combined.
  7. Spread the oat mixture out onto the prepared baking sheet.
  8. Bake for 30-35 minutes, stirring every 10 minutes to prevent burning. The granola should feel fairly dry to the touch when done.
This is a fairly low sugar granola. If you like a sweeter granola or your banana is not very sweet, add 2-3 Tbsp. of brown sugar to the liquid mixture before tossing with the oats.


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