2010, I'm Ready For You...

Happy New Year everyone!
I wanted to make and share a washcloth pattern for '10. It's sized perfectly to wrap around a fragrant or hand-made soap bar. If I can find time this week I'll make some soap and brighten a friend's day with this little gift. I'm currently working on so many different things I don't know what to finish first. One of my New Year's resolutions this year is to blog and post pictures everyday. Another is to finish everything I start. I'd love to hear some of yours!


2010 New Year's Washcloth:

Finished Measurements : Approx. 4"x8½"

Materials: 1 ball Lily Sugar'n Cream Solid
US #3/3.25mm needles*
Tapestry Needle
*I used a smaller needle size to obtain denser fabric and to make the picture stand out more.

Chart :

Click here to see this pattern's page on Ravelry!

Pattern:

With Size 3 needles,
co 40s

row 1: (an all odd numbered rows) k
row 2: k
row 4: k5, p30, k5
row 6: k4, p32, p4
row 8: k3, p1, k7, p4, k3, p4, k6, (p3, k3)x2
row 10: k2, p2, k7, p3, k5, p3, k6, p2, k5, p3, k2

row 12: k2, p2, k3, p3, k1, p2, k3, p1, k3, p4, k2, p3, k3, p1, k3, p2, k2
row 14: k2, p3, k3, p5, k2, p3, k2, p4, (k2, p3)x2, k2, p2, k2
row 16: k2, p4, k3, p4, k2, p3, k2, p4, (k2, p3)x2, k2, p2, k2
row 18: k2, p5, k3, p3, k2, p3, k2, p4, (k2, p3)x2, k2, p2, k2
row 20: k2, p6, k3, p2, k2, p3, k2, p4, (k2, p3)x2, k2, p2, k2

row 22: k2, p2, k2, p3, k2, p2, k2, p3, k2, p4, (k2, p3)x2, k2, p2, k2
row 24: k2, p2, k2, p3, k2, p2, k2, p3, k2, p2, k4, (p3, k2)x2, p2, k2
row 26: k2, p2, k3, p1, k3, p2, k3, p1, k3, p2, k4, p3, k3, p1, k3, p2, k2
row 28: k2, p3, (k5, p4)x2, k3, p4, k5, p3, k2
row 30: k3, p3, (k3, p6)x2, k2, p5, k3, p3, k3

row 32: k4, p32, p4
row 34: k5, p30, k5
row 36: k
row 38: k

row 39: Bind Off


Weave in ends.

Block and lay flat to dry

Hanging loop:

When binding off the final row leave 3 remaining stitches and knit an I-cord for 3". BO and sew the end of the cord to the underside of the cloth where the I-cord started.

I'm almost finished with a new set of Dessert Cloths. I can't wait to publish and make them available. I'm also going to start a free KrisKnits' Monthly KAL (Knit-Along) starting this week. Every month will feature a full-size themed picture dishcloth. I'll post more about it tomorrow and hopefully get the first couple rows up for everyone to start together.
Happy Knitting!

Holiday Pancakes..

I always make special pancakes for breakfast Christmas morning and after finding this easy recipe I couldn't wait to Friday to try it out. The kids actually ate their entire breakfast today. I wish you could smell how amazing these are.


Holiday Apple Pancakes:

Ingredients

• 1 3/4 cups all-purpose flour, plus more as needed
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon fine salt
  
• 1/8 teaspoon freshly ground nutmeg
• 2 large eggs at room temperature
• 1 1/4 cups milk at room temperature
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, plus more as needed
• 4 Macintosh or other small apples
• Warm maple syrup, as an accompaniment if desired

Directions

Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.

Whisk 1 3/4 cups flour, baking powder, the sugar, salt and nutmeg in a large bowl. In small bowl, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a few lumps that's okay).

Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds or O's. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.

In the same skillet over medium to medium-low heat, place 3 apple slices next to eachother in the skillet. Cook without turning until browned, about 60 seconds. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.

Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. This recipe can be found at FoodNetwork.com

Whipped Cream:

Ingredients:

• 1 cup of heavy whipping cream
• 2 teaspoons of granulated sugar

In stainless steel bowl that has been chilled add the cream and sugar and wisk until small peaks form in the whipped cream.

Glazed Pecans:

Add about 3 teaspoons of granulated sugar to skillet and add just enough water to wet the sugar, about 1 teaspoon. Heat the skillet over medium heat until sugar starts to bubble. Mix in 1/4 cup of pecans and and cook for 1 to 2 minutes. Place pecans on wire rack to dry

Happy Holiday's Everyone!

I Wish I Could Live Here...

It's been so long since I last posted. The Holiday's are to blame I guess. I apologize to everyone who has written emails over the last month or so. I'm starting to catch up slowly and will answer everything before Christmas. The kids and I have been so busy decorating and getting ready for Friday. They can't wait to see what Santa is going to bring them. Last night we made a Gingerbread House that I wish I could live in...

It took a couple of hours between the assembly and decorating. Waiting for the sugar to set was the longest. The kids helped me pick out the different candies that covered the house. It definitely took some patience, especially while Ella was trying to eat everything.




I was attempting to get some patterns finished before Christmas but it's not looking good. There's just too much to do this week and I won't be able to knit as much as I'd like to. I also have good news that the construction on the apartment is almost finished and we will moving in a few weeks. It has taken forever but I'm thankful the year is ending on a happy note and we're all looking forward to a fresh new start in '10.

We're So Thankful...

I have so much to be thankful for this year!

I'm thankful for my wonderful friends and family, my beautiful children, our health, and the many opportunities I've had this year. If you are reading this message today, then chances are you check this website out regularly. And for that, I can't thank you enough.

Thank you! Thank you!

Hoping your day is filled with lots of fun, laughs, great food and great company!

From our family to yours Happy Thanksgiving!

Creepy Cloths 2..

I wish I could've had these cloths ready for last week but our entire house came down with the flu. It was just too much work to squeeze in between everything else. Thankfully everyone is feeling much better. Of course I caught it last and I'm still recovering with a cough. I figured that there is still one week to Halloween and some of you might be looking for something extra to give to a special trick-or-treater in your life. This set is a brand new collection of all new designs. I've included eight in all.

This pattern is available as a PDF download and priced at $3.25. There are eight cloth patterns in this set. You can purchase this pattern if you are a Ravelry member by clicking the "Buy Now" button below the pictures. Creepy Cloths "2" are also available in my Pattern Store here as a Ravelry Download. There are 5 pages total and the download is sized at 4MB. If you have any questions about the pattern or payment options, please feel free to contact me via email at kris@krisknits.com or on Ravelry: KristenKnits.

You don't need a Ravelry account to purchase the pattern. Ravelry will re-direct you to paypal and will email you a link to download the pattern.

I made each written pattern with a corresponding chart for the dishcloth. From the sets that I've already made, I've managed to get about 2-2½ cloths out of one ball of Lily's Sugar'n Cream Solid Yarn. Though you can use any kitchen cotton you prefer.

Heres a link to the pattern page on Ravelry!

Lily's Sugar'n Cream Solid:

Witch Hat - 01317 Hot Purple (Purple)
Boo! - 00084: Sage Green (Green)

Peaches & Cream Solid:

Candy Corn - 11 Sunburst

Lion Brand Cotton Solid:

Jack-O-Lantern - Paprika Article: #760-133
Autumn Tree - Clove Article: #760-136

Lion Brand Cotton-Ease:

Skull - Stone Article: #830-149
Black cat - Charcoal Article: #830-152
Spider - Hazelnut Article: #830-125

I think these are really fun designs for the season and there is something for everyone. We've been making great progress on the apartment and I can't wait to finally get settled in. I have tons of stuff to post next week!

Birthday Baking...

I haven't made these in awhile even though they are incredibly easy to create. I keep seeing different recipes for variations of the fun treat everywhere. Yesterday I decided to make some simple ice cream themed cakes to celebrate Summer and my Son's third birthday. With the camera out I decided to take some photos and write the process up for anyone who might've not seen them before. You must try them.


The first thing you want to do is pick up any instant cake mix. For these I used Pillsbury Moist Supreme Cake Mix, Golden Butter Recipe. One box of mix will yield around 30-35 cones. Any type of ice cream cone will work as long as it has a flat bottom. I prepared the mix as instructed with the correct amount of water, oil and eggs, then whisked until smooth.


Then you want to fill the cones to the level shown in the picture, any less or more will have your cupcake coming up too short or overflowing the tops of the cones. Carefully spoon in the batter trying not to get any on the outside of the cone because it will burn slightly in the oven. Arrange the cones next to each other on a cookie sheet lined with parchment paper so that the bottoms don't brown. I had to use foil because I was out of paper. I think I was able to fit 26 on the tray.


Set your oven and preheat to 350 degrees. Check your cake mix box for timing instructions. I left these in the oven for 20 minutes. Use a toothpick to make sure the centers are baked through. Cool completely for 1 hour.


After cooling I used a pastry icing bag with a long tip and filled them with whip cream. For the chocolate centers I used a milk chocolate fudge.


Using the same icing bag and a different tip I swirled some butter cream and chocolate icing on the tops of the cakes to imitate soft serve ice cream.


The kids had lots of fun decorating the icing. I know my kitchen floor had more sprinkles than all the cakes put together! You can use any topping you wish. We've used gummy bears, pretzels and crushed candy bars on other occasions.


They we're such a big hit at the party. I wish I had hid a few more in the house just for us.


Here's the recipe if anyone wants to copy and paste or print out the selection.


Ice Cream Cone Cupcakes:

Prep Time: 20 min
Total Time: 1 hr, 30 min
Yields: 30 to 35 Cupcake Cones

Ingredients:

• 1 box of cake mix (non swirl)
• Water, vegetable oil or butter, eggs and anything else called for on cake mix box
• 30 or more flat bottom cones
• Assorted decorations and toppings

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Prepare cake mix as directed on box.
2. Fill each cone to about halfway with batter. Stand and arrange cones on a cookie sheet.
3. Carefully carry tray to oven and bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool completely 1 hour.
4. Add frosting and decorate to your hearts desire. Store covered at room temperature.
   

1 Cupcake Cone : Calories 160, Total fat 7g