Friday, July 25, 2014

knitting gloves

I wrote a knitting pattern for some fingerless gloves a while back.  I've made several pairs.  It's a pretty quick pattern, and since I usually use Malabrigo yarn (my favorite), it's really good knitting.


However.

I started this pair last year, and got sidetracked.  Last week, I decided to knit the second glove, and something bad happened.

I did not look closely at the first glove, or at my notes.


I added five rounds on the cuff to make it a bit longer.  I figured this out after I knit three rounds wrong, so I ripped those back and fixed it.

I was making excellent progress, until I noticed this.  I added an extra set of pattern rounds before the thumb.


I did not do that to the second glove. (If you look closely, you can see - they are different.)

The second glove is almost done.

Instead of ripping back all those rows, I have decided to knit two more gloves, so I will have two pairs.  One to keep, one to give away.  Luckily, I do have plenty of yarn.  And it's so pretty.


Pattern:  i carry ur heart fingerless gloves
Yarn: Malabrigo Rios ~ Color #870 Candombre

sugar cookie bars

One of my better Pinterest finds has been this recipe for Sugar Cookie Bars.  These are seriously good!  Also, they are pretty easy to make, the work time is not long, and they look like you spent a long time in the kitchen to make something lovely and tasty and homemade.


But they are really good, and this recipe does make a big batch, so plan to give some away.  I'm not kidding.  Take some to a friend or to work, because if you leave these at your house, you'll eat them all.

Recipe here:  Sugar Cookie Bars

mini chocolate donuts

It's a beautiful summer morning here.  I love the light in the kitchen.



Sam has been wanting to make donuts.  Today is the day!

After searching Pinterest for the easiest way to make these, here's what I found:

Cake Mix Donuts
1 box cake mix
1/4 cup vegetable oil
1 egg
1/2 cup milk



Mix everything in a bowl (it's going to be a thick batter) and then put it all in a gallon ziplock bag.  Cut a VERY SMALL corner off.  Now go! Fill up your heated donut maker, and let the magic begin! You'll want to cook these until the are a little hard or crunchy - if they feel springy like cake, cook them longer.  The glaze works better when they are really done.

Oh yea. The glaze.

Glaze Frosting
1/4 cup milk
2 cups powdered sugar
1 tsp vanilla (optional)

Mix everything in a small bowl.  You can make this thicker by adding more powdered sugar, but I like the thin glaze.  Dunk your donuts in, and let them cool a bit.  Or eat them hot.  It's your party.

Today we used a chocolate cake mix, but it really does work with any flavor, so go crazy.  But be warned - this makes a LOT of little donuts.

You're welcome.

Saturday, April 26, 2014

breakfast

today we made these pancakes
we decided to make it a pajama day
and we stayed in our jammies until afternoon
best saturday :)

Sunday, March 16, 2014

green salad

romaine, spinach, cucumbers, zucchini, celery
black beans, red quinoa
mozzarella cheese

the build-your-own salad bar

taco salad

taco salad bowl
romaine & spinach
tomato, avocado, celery, corn, zucchini
black beans & quinoa
 
here's the build-your-own spread

Sunday, January 26, 2014

the perfect bite

tomato
avocado
basil

fresh

brussel sprouts
from the farmer's market

roasted

oven roasted
brussel sprouts
butternut squash
& onions

Saturday, January 11, 2014

saturday morning

today's juice
kale
carrot
green apple
cucumber
lemon
cranberry
orange
 
~ thanks to cousin jen for the lemons, fresh from her tree ~
 
* tip for juicers: cranberries are not easy to juice because they fly out as soon as they hit the juicing blade.  load the entry with kale, then add a few handfuls of cranberries.  the kale keeps them from popping out.

breakfast

pumpkin muffins (recipe here)

The post I wrote with the recipe for Pumpkin Cream Cheese Muffins has been my most popular and most commented on post.  Thank you!  To everyone who searched for this recipe, who made it, who came back and commented on the post - you really made my day.  Thanks for your thoughtfulness!

This post has also been shared without giving me credit or linking back to my original post.  Please don't do that.  I really did create this recipe.  I modified a recipe for pumpkin bread, made several batches to get the spice mixture right, and then tried several versions to get the cream cheese flavor right.  So if you share - and I'd love it to be shared - mention me and put a link back here.  Thanks!

I've made these dozens and dozens of times since I came up with the recipe in 2005.  Over the years, my kids have come to like them with and without the cream cheese.  Also, they like the cream cheese plain - no flavoring, no added sugar.  I just use a sharp knife to cut the cream cheese into small rectangular prisms, and then push them to the bottom of the middle of the muffins.  I always replace some of the oil with applesauce, and sometimes I replace some of the eggs with ground flaxseed and water.  If I have walnuts, I add them on top.  Anywhere I bring these, everyone likes them and I always get asked for the recipe.  Also, they freeze well.

Again, thanks for the follow and for the feedback.  Here is a printable version of the recipe in a 3x5 format.  One for you, and three to share!