I am SO happy to be writing this post! This is a quilt that I started nearly a year ago before our move from CA. I just fell in love with each of these fabrics independently and then realized that they made an amazing team when I paired them together!? I think what I love most about this quilt is how each farm square has a different scene -- every where you look, you see something new!
It was a dark and dreary day today, so the lighting on my pictures is not the best! But if you would like to find out more about this quilt, please visit the listing in my Etsy store!!
Finally! After spending the last 3 winters in California, I nearly forgot what a 'real' winter is all about....I am happy to report that we survived....barely. :) Now that the days are getting longer, the sun is shining brighter, the temperatures are rising and green is becoming the new brown I am feeling totally recharged!
Proof is in the pudding: here is my latest project! I couldn't resist diving head first into these fabrics -- the perfect reflection of my mood over the changing seasons.
This is going to be a baby/toddler/lap size quilt and will be available in my store in a couple of weeks! I will post again once it is available so please check back often -- or 'Like' me, TheSpottedLamb, on FaceBook for real-time updates.
Phew! That's a mouth-full (ba-doo ching!)....
I was invited to join a local dessert club shortly after moving to this area....yes, a dessert club!? It's amazing. We meet once a month under a theme, everyone brings a dessert to match the theme and we.....well, we stuff our faces :) February's theme was 'Fire.' After a lot of searching, I finally settled on this dessert. It did not disappoint....in fact, I ended up winning the group vote and took home a brulee torch as my prize!
SPICED STRAWBERRY SOUP
Adapted from: Juanita's Cocina
Serves Aprox: 8-10
1 1/2 Lbs. Fresh Strawberries, washed and trimmed
1 Cup Half and Half
1/8 Cup Sour Cream
1/4 Cup Vanilla Yogurt
1 Tbs Sugar (more if desired)
1 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cayenne Pepper
*Best if soup is made 24 hours in advance so flavors are allowed to mature during chill*
Place all ingredients in a blender. Blend until smooth. If you add more sugar, blend again to make sure the soup is smooth.
After blending, pour soup into a large glass or ceramic bowl with a lid (no metal!!). Cover and place in fridge overnight. Serve chilled.
TOASTED LEMON & BLACK PEPPER POUND CAKE CROUTONS
Adapted From: Taste of Home
Serves: Original recipe serves A LOT!! I have halved the recipe below....
1/2 Cup Butter, softened
1 1/2 Cups of Sugar
1 1/2 tsp Coarse Ground Black Pepper
1 tsp Lemon Extract
1 1/2 Cups Flour
1/2 Cup Heavy Whipping Cream
PreHeat Oven to 325 degrees.
In a stand mixer, cream butter and sugar until light and fluffy.
Next add lemon extract and pepper, mixing well.
Add eggs, one at a time, mixing well after each addition. Next, add flour and cream, alternating.
Pour batter into greased loaf pan. Bake for 30-45 min (this is a guesstimate sine this recipe is half the size of the one I made....just keep an eye on it and test occasionally with toothpick). Remove from oven and allow to cool for 10 min before turning out onto a wire cooling rack. Allow cake to cool completely!! on wire rack.
Once cooled, turn oven to BROIL LOW. Slice cake into 1 inch slices. Next cut slices into cubes, or use a cookie cutter to cut out crouton shapes -- I used a heart. Place croutons on a lightly greased cookie sheet and broil until browned and slightly crisp. Watch closely, they can easily burn! Remove from broiler and allow to cool completely on wire rack. Store in airtight container until ready to use.
I hope you give this recipe a try!? ....who knows, maybe it will light your fire this Valentine's Day!? ;)
Just wanted to post a friendly reminder to please 'Like' my Facebook page if you would like to stay up to date on my latest creations. My blog will continue to stay active, however, I think I reserve it for unique posts....in other words, posts not having so much to do with sewing -- posts with recipes and ideas -- my sewing posts, I think I will reserve mainly for my Facebook page. Trying to streamline in 2014 :)
As always, thanks for stopping by!!
Wishing you all a wonderful 2014!! Here's a special promotion to kick-off the New Year...
3 handmade key foblettes for $14 + $1 off shipping!
Hurry, this offer ends January 8, 2014!
Click the picture below to visit this sale...
HAPPY NEW YEAR!
My parents just arrived in town for the Thanksgiving holiday! My mom surprised me with THE best gift I think I have ever received....
This is a Christmas ornament she made with pieces of my wedding bouquet...all tied up with the satin ribbon that was used on my wedding day! Isn't it just gorgeous!?
I thought this could even be a great gift to give to your maid of honor (maybe even entire bridal party??)so that she would always have a token to remember her special day as your 'go to gal' as well!? Regardless, I am just in love with this and will no doubt cherish it forever....thank you Mom :)
Ok, so with Thanksgiving, Christmas, New Year's, my twin's birthdays and my husband's birthday all happening in the next 8 weeks I can literally count on gaining at LEAST 15 lbs during this eight week stretch every year.....so, rather than fighting fact, I have learned to embrace the pudge, cook/bake my little heart out knowing that I will be in foodie heaven and suffer through the consequences of trying to lose said pudge for the next 10 months :)
Anyhow, I have been firing up the oven a lot these last few days, prepping for the marathon of sweets, savories and everything in between that is about to commence in T-minus 6 days....and I would LOVE to share with you two AMAZING recipes!
The first: Cheddar Chive Biscuits have been a staple in my house for at least 10 years. I found this recipe one night shortly after my husband and I got married and have used it in every Thanksgiving meal I have prepared. But, it's not just for Thanksgiving -- these biscuits come together quickly and can be made any day of the year!
Cheddar & Chive Biscuits:
3 cups Flour
1/4 cup Grated Parmesean Cheese
1/2 cup Shredded Cheddar Cheese
1/4 cup Sugar
2 Tbs Baking Powder
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 cup Chilled Unsalted Butter (cut into cubes)
1/4 cup Chopped Green Onions/Chives
1 cup Milk (at least 2%)
Preheat oven to 400 degrees.
In a large bowl, mix together all of the dry ingredients: flour, sugar, baking powder, salt and black pepper.
Next add the butter -- using your hands squeeze the cubes of butter into the flour mixture until all of the butter has been broken up into the mixture. The idea is to not have any cubes of butter left -- it should all be blended into the flour after you squeeze and squeeze :).
Next, add the cheeses and green onions, stir to incorporate.
Gradually add milk, tossing the mix with a fork. *Remember, biscuit dough DOES NOT like to be handled! The fewer times you can toss/stir as the milk is being added, the better your biscuits will be. You want the dough to come together, but it does not need to be totally formed, like a bread or cookie dough -- crumbly is ok!*
After adding milk, flour a flat surface and dump the biscuit dough onto the surface. Gently press the dough out with your hands to form about a 1-2 inch thick dough....again, DON"T overwork the dough!
Next, using a floured biscuit cutter (or small glass, cup or bowl) cut out biscuits from the dough and place on a greased cookie sheet. Form scraps of dough into a new dough form and cut remaining biscuits.
Bake in oven for about 15 min until golden -- enjoy!
Now this next recipe is a brand new one for me -- I found it on pinterest and adapted a few things to fit my patience level and taste :) The final product was a-mazing! Really, really, really, really. amazing. Remember my post on the Orange Cranberry Muffins? Well, I used the remaining bag of cranberries I had for that recipe to make these......and I think it will go down in my record as the best use of leftover ingredients, ever. Yes, please try this recipe!
Cranberry Chocolate Chip Cookies
Adapted From: Keep It Sweet Desserts
1/2 cup Unsalted Butter, softened
1/4 cup Sugar
2/3 cup Brown Sugar
1 X-Large Egg, room temperature
1 tsp Vanilla
1 1/2 cups Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1 cup Chocolate Chips (or chunks)
1 cup FRESH Cranberries, washed and dried
Preheat oven to 325 degrees
Place butter and sugars in a large bowl. Mix on high speed with a hand or stand mixer until fluffy.
Add egg and vanilla, mix well to incorporate.
Next add the dry ingredients and mix on low speed to incorporate. Your dough will be thick, once it comes together in a ball stop mixing.
Now here's the tricky part: finally, you will want to add the chocolate chips and cranberries....but I am sure you will read this while looking at the dough and say to yourself 'uhhhh, there's no way....the dough is too thick.....' Well, that's what I thought too! But, put down the mixer and pull out those two hands and gently knead the chocolate chips and cranberries into the dough....yeah, when was the last time you kneaded cookie dough, right!? It will feel silly, but it works. Just use your hands to fold in the chips and berries so that they are fairly even throughout.
Next, using a scoop or a large spoon, place cookies onto a greased cookie sheet and bake for about 17 minutes until golden -- enjoy!
It's been a while, but I finally have a quilt available in my store! After a crazy few months, I think that I am starting to get back into my sewing groove....just in time for the holidays! Click the picture below to check-out my new listing!
Now off to put the finishing touches on the next quilt waiting in the wings! Have a great day!
I have a very exciting announcement to make: TheSpottedLamb key fobs are going retail!! A wonderful friend has jumped head-long into making her own dreams a reality by opening her very own boutique called Patina Home and Garden! She is a fellow mom, wife, military spouse and lover of all things creative -- I am so excited to have the opportunity to showcase my fobs in her store, and will keep my fingers crossed that they are a hit!? If you are ever in the Fairfield, CA area (just outside of Napa) head on over and visit Patina Home and Garden -- if nothing else, you will leave with a hug, a smile and the feeling of joy after meeting the shop's owner :). And if your travels don't take you that way, don't fret! You can check out Patina Home and Garden's website and follow all of her happenings by liking her Facebook Page!!
Here is a look at the samples I will be mailing to Patina Home and Garden this week...
sell well my little fobs! :)
And because it's November and I am feeling excited and extremely thankful for this opportunity, I have decided to host a give-away!!! Up for grabs are two fobs from the sample selection: one for you and one to give to someone in thanks!! Please visit my Facebook page to see how to win!
Folks...this 'recipe' is going to knock your socks off!!!
Basically it goes a little something like this....wanting to endulge the kids even more tonight for our big night of Trick or Treating, I decided to whip together some homemade hot chocolate mix that we will gleefully sip as we race from house to house on this crisp autumn night...but thankfully the creativity did not stop there...oh no. It kept going. And low and behold, before I knew it, I was mixing my freshly made hot chocolate mix into my afternoon coffee...and what resulted was absolutely heaven!! Added a couple of marshmallows for nostalgia's sake, and by golly I was as giddy as a ghost on Halloween!!!
Here's my recipe:
Hot Chocolate Mix:
1 cup Sugar
1 cup Coco Powder
1 cup Powdered Milk
1 tsp Cinnamon
2 tsp Corn Starch
Mix all ingredients well. I mix mine in the food processor to break down the sugar a little more. To make drink: add 1/4 cup mix to 1 cup hot milk -- top with marshmallows!
Now....for the Hot Mocha Joe:
Add 2 Tbs Hot Chocolate Mix to your hot coffee (add creamer as usual if you use) stir together and top with Marshmallows...Sit back, relax and let the spirit Booooooo you :)