Witchy Present!!!

Halloween is my holiday.

For some it's christmas, but me it's Halloween.

And my BFF Chrispy knows this about my pagan self.

So I get Halloween presents and I love love love it.

Here's what Chrispy sent me this year:

A Wicked Witch of the West sock kit!!!

from WoolGirl

with:

"Where's my broom?" pattern by Kelly Kubicz

and

White Oak Studio TV yarn

Jelly-belly gummy beans, a witchy pez dispenser, and 'orange' hot chocolate

A cutie little witch stitch marker

Two note pads, a broom-pen, notecard, tin, and a bookmark

White Oak Studio's TV Yarn


The above noted lovely yarn, in a cute little take-along knitting bag.


And....the actual socks!
No, I didn't get socks and the yarn.
This is just what the yarn will eventually look like, in sock form.

Now, to mail the yarn back to Chrispy,
cuz you all know I don't knit, I quilt.

Witches' Cupboard Swap

This is what I recieved from my swap partner, Sarah.

And this is what I sent to my swap partner.

A cauldron mug willed with her favorite candy: carmel apple suckers, glitter, crepe paper, a witchy Pez dispenser, a votive holder, 'orange' hot chocolate mix, a 'bad girl' witch patch, a 'witch is in' sign, and lastely a glittery witch!

I hope you enjoyed it!!!

Happy Birthday to Me!

My BFF who is unfortunately separated from me by living on the west-coast, Chrispy, sent me a wonderful birthday present! Yes, I know the birthday was in July, but I've had wonderful taunting that they would be arriving. So here they finally are! A lovely warm pair of sockie in a very fitting (given my Halloween fetish) color: candy corn!

Thank you so much Chrispy, you are the bestest!!!

Pincushion Swap

I recently participated in the Pin Cushion Swap hosted by sewSpun.com

Here's what I sent to my swap partner, who's quite enamored with toadstools.

And here's what I recieved from my swap partner Val!

Thank you Val!

The wristie is super cute! :-)

House sitting and cooking!

I’m house sitting for Diane and Lary right now (and watching Marquis, the dog) and am cooking up a storm! (Dinner anyone? lol) Tonight I’m making a really super good chili. It has cumin in it, which gives it a nice smokiness. Try it! Also included are a flourless chocolate cake recipe for Sunday night’s dinner with Johanna and friends, and some shortbread cookies that I’ll be baking for when Diane and Lary come home.

Really good Chili

1 ½ c. dried beans, rinsed (I used pinto)
1 clove garlic, chopped
½ c. onion, chopped
½ c. green pepper, chopped
1lb. ground beef (I used turkey)
2-1lb. cans of tomatoes
1 tbsp chili powder
1 tsp. Oregano
1 tsp. Paprika
1 tsp. Cumin

Cook meat, onions and garlic together. Throw everything into a crock-pot and cook for two hours, or until beans are tender. Add more water if necessary.

Flourless Chocolate Cake

½ c. unsalted butter, plus more for pan
¼ c. cocoa powder, plus more for pan
6 oz. semisweet chocolate, chopped
5 eggs
½ c. sugar
½ tsp. Salt

Preheat oven to 375. Butter bottom and sides of a 8-inch round cake pan, line bottom of pan with a buttered piece of parchment paper, dust all over with cocoa powder.

Melt chocolate and butter over a double boiler. Let cool.

Beat eggs, sugar, and salt with an electric mixer until foamy, about 2 minutes.

Gently fold ¼ of egg mixture into cooled chocolate. Then gently fold all of the chocolate mixture into the remaining egg mixture until marbled. Fold in cocoa powder. Spoon into prepared cake pan, smoothing the top to even.

Bake for 30-35 minutes, or until center still feels soft (a toothpick inserted into the center comes out moist) and top has a thin crust.

Transfer to a wire rack to cool completely. Run a knife around sides of pan and invert. Remove parchment. Invert again so cake is right side up. Serve with whipped cream.

Icebox Shortbread

1 c. unsalted butter
1 c. powdered sugar
1 tsp. vanilla
½ tsp. salt
2 c. flour, plus more for rolling

Beat butter, sugar, vanilla and salt until smooth. Add flour, mixing just until dough forms.

Divide dough in half, and place each ½ on a piece of floured waxed paper. With floured hands gently roll each into a 1 ½ inch diameter log. Wrap logs tightly in the waxed paper, and refrigerate until firm, 1-1 ½ hours.

Preheat oven to 350. Unwrap logs, slice dough in 3/8 inch disks. Place on baking sheets about 1 inch apart.

Bake until lightly golden around the edges, about 15-20 minutes.

Tastes Like Spring!

I made this cake for Easter dinner. It smells like spring. It tastes like spring. Makes a person very happy. And it is truly very easy to make!


Lemon Chiffon Cake

2 c. flour
1 ½ c. sugar
3 tsp. baking powder
1 tsp. salt
½ c. vegetable oil
7 egg yolks
¾ c. cold water
2 ½ tsp. grated lemon peel
2 tsp. vanilla
1 c. egg whites (7 or 8 eggs)
½ tsp. cream of tartar

Heat oven to 325 º.

Mix flour, sugar, baking powder, and salt together. Make a well in the center of the dry ingredients and add in order: oil, egg yolks, water, lemon peel, and vanilla. Beat until smooth.

Beat egg whites and cream of tartar until stiff peaks form.

Pour egg yolk mixture over egg whites and fold together gently with a rubber spatula.

Pour into an ungreased 10 x 4 inch tube pan.

Bake for 1 ¼ hours until top springs back lightly when touched.

Invert pan on a funnel, let hang until cake is cold. Remove from pan. Frost with lemon butter frosting.

Lemon Butter Frosting

1/3 c. butter, softened
3 c. powdered sugar
½ tsp. grated lemon peel
2 tbsp. lemon peel, plus possibly more

Beat together all the ingredients until a smooth and spreadable consistency is reached. Add more lemon juice to thin frosting if necessary.