R is for Reindeer flying high up above the rooftops.
So one week on and row 1 is completed. I’m thoroughly enjoying this project to the point where other jobs are falling by the wayside. Tonight see’s the release of row 2 (8pm GMT) and I am looking forward to seeing what cuteness this week will bring! I will of course keep sharing my progress.
It’s not too late to join in simply click here to get the pattern.
I have very early memories of these biscuits, my Grandma used to make them for me as child and they were one of my favourites. Sadly I was never able to get a copy of the recipe before she passed, and I have spent many years trying to recreate them with not a lot of success. Until I came across blogger A Spoonful of Sugar’s recipe on her blog, and they looked so good I had to try.
I won’t share the recipe here as you must check her blog out, but I will say this recipe was the best I’ve ever tried and the results were yummy, it took me straight back to my childhood in my Grandma’s kitchen.
Do you have any childhood favourites you wish you wish you had the recipe for now?
H is for Hot Cocoa & Holly…cozy inside on a chilly afternoon!
Block 2 completed
Christmas Carollers singing their favourite songs!
So Friday (14th) was the day when The Frosted Pumpkin Stitchery released their Christmas sew-along sampler, I had been eagerly waiting for it for a couple of weeks and when it arrived I wasn’t disappointed. For the next 3 weeks a row of patterns arrive until the word Christmas is spelt out. So this week it is C,H,R… etc
So far I’ve enjoyed the stitching although I do wish I had used a slightly darker fabric as some of the colours are not popping out like they should. It wasn’t the colour that was recommended (as far as I know that’s only available in the US) but I thought it would be ok, I do love the glitter in it though! If you fancy a go yourself you can buy the pattern here
For those who follow me on Instagram will already know that my Woodland Sampler faced an unfortunate end when I realised I had made a huge uh oh. Rather stupidly I had got the centre of the chart wrong meaning that I would run out of space at the top even though I always use a larger piece of fabric than I need. Anyway I’ve decided as I cant face doing October and November all over again to start a fresh in the new year and work from January, and of course make sure that I get it centred right this time!
I’ve been working on something a little different this past week for the shop. As you may already know I’m a ‘little’ obsessed with hexagons, and after finishing my hexie mat the other week it got the brain cogs churning. I have so many fabric scraps that I can never bear to part with and they are starting to take over the sewing room, so what better way to stop these little beauties going to waste then to turn them into little hexagons!
It’s not the first time I’ve fussy cut hexagons (fussy cut is basically picking a certain pattern on the fabric that you want to be your hexagon, it looks really effective but is quite wasteful, don’t forget to add 1/4inch seam allowance around the hexagon.) but the pieces have always been too big for the projects I have in mind. I do have a pack of 1/2 inch hexies but was a little put off at how small they were and how fiddly it would be! However when the hexies are this small there is only one thing for it a fabric glue pen! Just a little dab of the glue in each corner holds it in place, it does make it a little less fiddly.
These hexies are slightly larger at 1 inch and a lot easier to work with.
Apart from the grey one which will be listed later today they are all now available to buy in my Etsy shop.
What’s better than a Custard Cream? A Custard Cream that tastes like Maltesers ! I came across a recipe for malted custard creams and knew I had to adapt it to make it chocolatey. And although biscuits can be a little bit faffy to make at times, its so worth it once your sat with a nice cup of tea and a homemade just out of the oven biscuit.
You will need:
200g Plain Flour
50g Custard Powder
50g Malteser Drinking Chocolate (or chocolate Horlicks)
25g Icing Sugar
For the filling:
50g Butter, softened
200g Icing Sugar
1tbsp Malteser drinking chocolate or a malted drink alternative
1tbsp Custard Powder
1tbsp full fat milk
Preheat oven to 180C/350F
* Put all the dry ingredients together in a bowl and stir to combine.
* Add the butter and rub together with the dry ingredients until it comes together to form a dough.
* Flatten the dough, wrap in cling film and chill in the fridge for about 20 minutes
* In the meantime to make the filling beat the butter until soft, then sift in the icing sugar, custard powder and the malted drinking chocolate, add the milk and give it another beat.
* Take the chilled dough out of the fridge and cut in half. Roll one half of the dough out on a floured surface.
* Using a cutter of your choice cut out the shapes and place on a lined baking tray. Place the tray/s back in the fridge for a t least 5 minutes while you roll out the other half of the dough.
* Bake in the oven for 8-10 minutes, then allow to cool completely on a wire rack.
* Pop your icing in a piping bag and apply to one side of the biscuit before topping with the second biscuit. If you prefer you can spread it on but I did find it easier piping it.
Enjoying them with a nice hot drink and some Christmas planning.
I’m pretty sure one of the first things I baked as a kid was rock cakes oh how I loved the experience. The great thing with rock cakes are they are so quick and simple to make, perfect for when you fancy something home-baked but don’t want to spend a long time in the kitchen. They are also perfect to get the kids involved in some baking.
These were really tasty, the dried cranberries came alive in the oven and were so juicy and fresh tasting, I added some white chocolate chips too for a little bit of naughtiness finally a hint of mixed spice really brings this lovelies together. Don’t worry if you don’t have any dried cranberries to hand you can substitute for anything you like be creative! :) These cakes will hold their shape while baking so allow for that when your dolloping the mixture onto the trays, the first batch I made I forgot about that and they were tiny, this batch I used about a tablespoon and they turned out just right.
You will need:
100g self raising flour
50g light brown sugar
85g dried cranberries
30g white chocolate chips
1/2 teaspoon mixed spice
1 tablespoon of milk
Granulated sugar for sprinkling
*Preheat oven to 180C/ 35oF
*Rub together the butter and flour to fine breadcrumbs
*Stir in the rest of the ingredients until you have a soft dough
*Drop a tablespoon of the mixture onto lined baking trays
*Sprinkle some of the granulated sugar over each cake
*Bake in the oven for 18-20 minutes or until golden.
*Leave to cool on a wire rack before serving with a nice cuppa.