I wanted to send a baby present to one of my friends, so I crocheted matching hats for her newborn daughter and her preschooler (plus one to fit the baby next fall):
Then I made a hat for baby B, and the big kids liked it so much they demanded matching hats:
And then, I discovered that the smallest hat was still about 12 stitches too big for a newborn, so I made him a smaller one in blue:
There are still two more hats on my queue, plus however many more colors of tiny hat I decide B needs before it gets warm (baby hats are so fast!) but somehow I don’t have a ton of crafting time with a newborn in the house, so we’ll see how fast those actually get made.
Have you ever noticed, when watching TV with your toddler, that Daniel Tiger has at least three zip-up cardigans in his closet? He only ever wears the red one, but my DT fan loves yellow, and asked for a sweater just like Daniel Tiger’s yellow one.
I had made a sweater before. I’m a little more than half done on a CustomFit pullover, but it’s been in time out for a while while I work on smaller projects. But I started this one in late September, and because kid sized things are faster than adult sized things I finished it at the end of February, just in time for cardigan-instead-of-jacket season.
It has pockets, it has a hood, and it’s big enough that I think it will fit him for a while, and he loves it, so I am very happy. I suspect I will have to reinforce the stitching on the zipper at some point, but for now my hand-sewn running stitches are holding and my time for hand sewing is kind of limited at the moment.
I made another set of these granola bars, this time with pecans so I can share with some walnut-allergic friends.
I put them in a 9×13 lined with parchment and let them cool almost 2 hours in the pan before lifting them out, and I think being thinner and cooler helped. I also stirred the dry and wet ingredients together in a bowl really thoroughly before packing them into the pan; I think some of yesterday’s granola wasn’t as well moistened as it could have been.
Still used a raw cranberry honey and added craisins, but these are overall a much more satisfying bar texture.
These are awfully crumbly for granola bars, but definitely on the right track. I used this recipe with cranberry honey, and tossed in some dried cranberries. I used a silicone 9×9, which may have been responsible for some of the crumbly texture; I’ll try a parchment lined 9×13 next time and see if thinner bars hold together better.
Either way, they taste pretty good!
Inspired by this recipe, I’m pretty sure these would work with other fruits or spice mixes or nuts.
Spread in a single layer on a baking sheet with silpat or parchment paper. Toast for 10-15m until they start to smell toasty.
- 6oz pitted dates
- 4 oz dried apricots
- 1 tsp cinnamon
- .5 tsp salt
Combine above with nuts and oats in a food processor. Process until well blended, then add
- 6oz (approximately one large) Granny Smith apple, roughly chopped with skin (or without if you prefer)
Process until the mixture clumps together into a lump. Spread carefully (the flatter you get this, the more even the bars will be) into an 8×8 or 9×9 pan. If the pan is silicone, use it as-is, otherwise line it with a piece of parchment paper with some extra length to use as handles to remove the bars.
Bake 20 minutes. Let cool a few minutes in the pan, then pull out/invert onto a cutting board and slice with a pizza cutter or big knife into granola bar sized pieces.
So, despite my self-delusionary assertions, this is a cake. A delicious, cinnamon-chocolate cake. But as long as I don’t put any frosting on it, we can keep that between you, me, and the rest of the Internet, m’kay?
I made only one loaf, because I didn’t have 1.25c of cocoa powder left and failed to include that on my list of Critical Snow Day ingredients, so this loaf has 1/2 an egg more than it should. I also skipped the sparkle spice topping, because it didn’t sound good. And I didn’t take a picture of the undisturbed loaf because reasons, probably including that it’s a snow day and someone needed glue or scissors or a mitten. It broke getting out of the pan because I left it too long, so it’s not pretty—which just means there were more little pieces for walking past and noshing on. Tragic, I tell you.
If you want to make it, Starbucks has kindly published the recipe here
These cookies are incredible. I used raisins instead of currants because my currants were very dried out and sad, used allspice because I don’t have baharat, and didn’t freeze the balls individually (just refrigerated the dough before forming them into balls), so they baked in about 15m. The kids liked them so much that the 2yo threw a tantrum when I told him that three was enough and he wasn’t getting a fourth.I think these work better as a bigger cookie; I tried both a 1 tbsp and a 2 tbsp cookie scoop and the smaller ones tended to crumble because the fruit to oat ratio was too high. A yet bigger cookie might be better yet. But, crumbly or no, they are delicious.
Cardamom Spice Oatmeal Cookies