so far
My plan for taking most of the summer off has not happened. Saying that, we did have a great two weeks to the Grand Canyon and we go away again next week for Boy2s grad trip. To get to take all this time off, I've been working what seems like double time in the studio. And with beauties like these, I don't mind.
How about this gorgeous quilt by Nancy?
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| quilted with SeaSide |
I love how such a simple quilt pattern can be so striking.
This fabulous MineCraft quilt by Helen.
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| quilted with a meander |
At 15 and 13, my boys both want one lol.
This absolutely stunning wedding quilt by Irene.
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| quilted with Fliratious |
The pictures don't show it, but most of the fabrics had sparkle in them. I loved this quilt!
A Christmas one by Anne.
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| quilted with Fliratious |
Such a great Christmas line.
This lovely batik quilt by Delinda.
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| quilted with Bayside |
Thanks for keeping me out of trouble ladies! ;)
card making
I've been spending more time card making than quilting lately. Earlier this year, a girlfriend moved away so I made her some cards for a going away gift. All my other girlfriends requested that for a birthday gifts this year as a result lol.
One birthday was last week and before I knew it, I had 12 cards finished to wrap up for her birthday.
Homemade gifts are the best gifts!
quilt monday
Yesterday was my mom's birthday. I saw a quilt a few months ago that I wanted to make for her. I gave her the fabric requirements so she could pick the fabrics from her stash and I started sewing.
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| quilted with Flirtatious |
This is such an easy and fun quilt to put together! The pattern can be found here.
I love how the quilting pulls it all together.
I debated about what to use for the binding. Once I sewed the black print on, I second guessed using it but it was/is the perfect choice.
Now I need to find some time to make one for me.
Wouldn't it look fabulous in Christmas prints?
snack saturday
Filling ingredients:
12 oz. cream cheese
½ c. sour cream
½ c. sugar
2 eggs
½ tsp. salt
1½ tsp. vanilla or vanilla bean paste
½ c. sour cream
½ c. sugar
2 eggs
½ tsp. salt
1½ tsp. vanilla or vanilla bean paste
Blueberries:
2 tsp. sugar
2 tsp. all-purpose flour
1 tbsp. fresh lemon juice
1 c. fresh blueberries, rinsed and patted dry
2 tsp. sugar
2 tsp. all-purpose flour
1 tbsp. fresh lemon juice
1 c. fresh blueberries, rinsed and patted dry
Graham cracker crust:
10 graham crackers, finely crushed
3 tbsp. sugar
4 tbsp. (½ stick) butter, melted
10 graham crackers, finely crushed
3 tbsp. sugar
4 tbsp. (½ stick) butter, melted
Crumble topping:
1 c. all-purpose flour
¼ c. brown sugar
¼ c. sugar
7 tbsp. butter, cold
1 c. all-purpose flour
¼ c. brown sugar
¼ c. sugar
7 tbsp. butter, cold
DIRECTIONS:
1. Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
2. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
3. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
4. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
5. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
6. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.
NOTE: *The pan will be completely full almost to the top, so make sure it’s 2″ in height!1. Preheat oven to 325 degrees. Line an 8×8 square baking pan* with parchment paper, leaving an overhang on at least 2 sides for easy removal.
2. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components.
3. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.
4. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.
5. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: it’s really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you’ll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated.
6. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.
I made something!!
I haven't really felt like sewing yesterday but the other night, I had to sew! I had a charm pack and felt it was the best way to 'test the waters' lol.
Pattern is based on this Moda Bake Shop pattern.
I used one charm pack and it made a really long runner. Really, really long lol.
Now to decide how to quilt it!
quilt monday
This is another of the grad quilts I did this year. This quilt was completely inspired by a client quilt(posted about here). When I was quilting this quilt, my client came in and I told her she had inspired me. Actually, it was her quilt that got me wanting to do all the grad quilts this year.
Anyway, here it is.
I absolutely adore the Persimmion fabric line and wow, was it ever hard finding enough fabric to make this happen!
I absolutely love the quilting pattern on this quilt. I was originally worried it would be too much squares but it works perfectly.
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| quilted with Contempo |
The recipient, his favorite colour is yellow so I focused on more of the yellow and browns in this fabric line. It worked out well since there isn't a lot of this line left anywhere to choose from!
For the binding, I used up all the leftover strips and did one big piece of the background fabric. Love it!
Next year we only have 1 grad in our circle of friends. But 3 weddings. I think I might be busy next year lol.
snack saturday
Chocolate Cream Pie
Crust
- 24 cinnamon grahams (squares)
- 3 tablespoons granulated sugar
- 6 tablespoons very soft butter
Filling
- 1/3 cup unsweetened cocoa powder
- 1/4 scant cup cornstarch
- 1 2/3 cup cold water
- 1 (14 ounce) can Eagle Brand sweetened condensed milk
- 3 large egg yolks, beaten
- 2 tablespoons butter at room temperature
- 1 1/2 teaspoons good vanilla extract
- Sweetened Whipped cream for piping or topping (see note for how to make)
- Garnish: Shaved chocolate -- optional
- To make the crust, grind the graham crackers in a food processor or just crush them with a rolling pin. You should get about 1 2/3 cups crumbs. Pour into a mixing bowl and stir in the sugar. Add the softened butter and mix until mixture comes together when pinched. Press into a 9 inch deep dish glass pie dish. Keep chilled until ready to use. **I cheat and use a premade pie crust**
- To make the filling, combine the cocoa powder and cornstarch in a large (3 quart) saucepan that is not yet set over heat. Add the water and whisk until smooth. Whisk in the Eagle Brand and egg yolks until smooth. Put the saucepan on the stove and turn heat to medium. Cook, whisking constantly, until mixture thickens (it should take about 5 minutes). When thick and bubbling, continue whisking for another 30 or 40 seconds, then remove from the heat and whisk in the butter. When butter is melted, whisk in vanilla.
- Set a piece of wax paper over the surface and let cool for about 5 to 8 minutes (you don't want the super hot filling to melt the butter in the crust) before pouring into the pie shell crust. Chill the pie for several hours. Pipe sweetened whipped cream around the edges or if you prefer, spread it all over the top.
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