busy, busy

And not at all in a bad way :)

I got carried away and made more blocks for my True North quilt. Fingers crossed I can get the top together this week.

This quilt is going to be amazing!

And this. I finally finished my Swoon quilt top!

I may have gotten carried away with it since it measures 109x118!

And a little odds and ends project just because.

Looks like I need to book myself some time on the longarm soon.

quilt monday

I wanted to send a friend a little something as a thank you and just the way the pattern went, I was able to cut out two of the same quilt. So why not make both?

How cute are they?

As you can see, I kept the quilting simple and went with a crosshatch. I love how it compliments the quilt.

Those crisp bound corners.....

And now time to start something new!

quilt monday

This quilt. I was given the fabric by a friend a few years ago for Christmas and I knew what pattern I wanted to use. I finally sat down a few weeks ago and got it together.

quilted with Malachite 

I could not love this more.

And the quilting pattern. 
It has quickly become one of my favourites. 
I wasn't 100% sure about using it on this but so glad I went with it. I love the look.

I kept the binding simple and went with the same grey as the sashings. I love how it finishes the quilt right off. And that navy print. Love.

Baby isn't here yet which is a good thing so I can love this a little longer.

Happy Monday

snack saturday

Raspberry Cream Cheese Coffee Cake

  • 1/4 cup sugar
  • 8 oz. cream cheese-softened
  • 1 egg white
  • 1 cup raspberries-washed and well drained
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5.5 Tablespoons unsalted butter- softened
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter-chilled and cube
  1. Preheat oven to 350F. Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
  2. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
  3. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
  4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
  5. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
  6. Sprinkle the streusel on top of raspberries.
  7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
  8. Store in the fridge.
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