Thursday, December 4, 2014

This Week in Stitches Dec 4 2014

I've been breaking in my new sewing machine this week. I made these cute aprons for the boys from leftover fabric. I added a pocket to the front and let them pick an applique to personalize each one. They love them :-)

I also finished the skirt for this pillow case. I still have the other pillow case to do, as well as the edging around each.

Friday, August 8, 2014

Leftover Yarn Idea #2 - Easy Crochet Dishcloths

This is a very easy crochet pattern and a great way to use up your leftover cotton yarn.

Using a 5.5 mm hook, chain 20 sts.

Turn, and SC to the end. Chain 1, turn and SC to the end.
Repeat this until your work is square.
 Do a half double crochet border around the dish cloth, followed by a scalloped edge. Half double crochet in every stitch all the way around the dish cloth.
For the scalloped edge, skip 1, 5DC in the next st, skip 2, sc, skip 1, 5DC, and repeat all the way around the dish cloth, chaining 2 at each corner.  Weave in ends.
It works well to use a contrasting color for the border.

This can be done in one afternoon, so it's a quick and easy way to use up your yarn.


Gluten and Dairy Free Apple Spice Cupcakes

Gluten Free Dairy Free Apple Spice Cupcakes

1 1/4cups granulated sugar

1 1/2 cups applesauce*

1/2 cup vegan butter, softened  (I use Earth Balance)

2 eggs

2 1/2 cups GF Bisquick

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, beat granulated sugar, applesauce, butter and eggs with electric mixer on medium speed until smooth and creamy, scraping bowl occasionally. On low speed, beat in GF Bisquick, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups. Cool completely, about 30 minutes.

*If your applesauce is cold warming it will help keep the butter from solidifying when you try to cream it together. If that happens, don't worry your cupcakes will still taste great :-)


1 teaspoon salt
2/3 cup rice milk
2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tablespoon vanilla extract
1 (2 lb.) bag powdered sugar, (7 1/2 cups)

1.DISSOLVE salt in milk.

2.PLACE shortening, vanilla and milk mixture in medium bowl. Beat with an electric mixer or flat beater of a stand up mixer while gradually adding powdered sugar on low speed. Once all the powdered sugar is incorporated, stop and scrape bowl with spatula.

3.INCREASE mixer speed; beat until smooth and fluffy, 1 minute or less. If needed, add powdered sugar by the tablespoonful to thicken; or add milk to thin frosting, to achieve desired spreading consistency. Makes 4 cups.

Adapted from:

Gluten and Dairy Free Oatmeal Cookies

1/2 pound vegan butter (I use Earth Balance)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon gluten free vanilla
1-1/2 cups Gluten Free Bisquick
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups gluten free oats (uncooked)
1 cup gluten and dairy free chocolate chips ( I use Enjoy Life) or 1 cup raisins

1. Heat oven to 350.
2. In a medium bowl combine Bisquick, baking soda, cinnamon and salt
3. Beat together butter and sugars
4. Add eggs and vanilla, beat well.
5. Add flour mixture and mix well
6. Stir is oats and chocolate chips or raisins
7. Drop by rounded tablespoon full onto ungreased cookie sheet
8. Bake 11-13 minutes or until golden brown around the edges
9. Cool 1 minute on the cookie sheet, remove to wire rack

Wednesday, February 26, 2014

This Month in Stitches 2.26.14

This month I finished this shawl:

Free Ravelry pattern Here.

I've crocheted dozens of dishcloths this month while experimenting with different patterns.

Saturday, January 4, 2014

Gluten-free, Dairy-free, Peanut/Treenut-free Chocolate chip Banana Bread

1/2 cup shortening
1 cup white sugar
1 egg
1 TBSP mayonnaise
3 very ripe bananas, mashed
1 1/2 cups Gluten-free Bisquick
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (or as many as desired) Enjoy Life allergy-free mini chocolate chips

1. Preheat oven to 350. Lightly grease a loaf pan.

2. In a large bowl cream together the shortening and sugar until light and fluffy. Stir in the egg, beating well. Stir in the mayo and bananas.

3. In a separate bowl mix together the Gluten-free Bisquick, salt, baking powder and baking soda.

4. Blend the dry mixture into the banana mixture and stir until evenly combined. Fold in the chocolate chips.

5.Pour into greased loaf pan and loosely cover the edges with foil to keep them from getting hard.

6. Bake at 350 for 30 minutes, remove the foil and continue cooking for another 30-40 minutes (until a toothpick comes out mostly clean). Cool on a wire rack for 20 minutes.

7. Enjoy!

Wednesday, January 1, 2014

This Week in Stitches

Over the past week I started, and finished, this shawl:

(being blocked)

It was very easy to knit and came together quickly. This "Tea in the Parlor Shawl" pattern is free from Lion Brand: