New Design for my Mini Box Tape loom

I found this cute design on Colourbox and of course had to purchase it!  Super cute then I was on the hunt for a great weaving poem that was also spiritual. :)  This little treasure will be available once I have her bag made.  I really love this little sheep!

Banana Pudding Cheesecake cupakes

12 CHEESE CUPCAKES

INGREDIENTS:

VANILLA WAFER CRUST

1 cup (134g) vanilla wafer cookie crumbs

2 tbsp (26g) sugar

4 tbsp (56g) real butter, melted

BANANA FILLING

12 ounces (339g) Cream Cheese, room temperature

1/2 cup (104g) sugar

3 tbsp (24g) all-purpose flour

1/4 cup (58g) sour cream

1/4 cup lightly mashed bananas

1 tsp vanilla extract

¼ tsp banana extract

2 eggs

Banana slices

WHIPPED CREAM

3/4 cup (180ml) heavy whipping cream, cold

6 tbsp (44g) powdered sugar

1/2 tsp vanilla extract

Vanilla wafers

Banana slices

Or even better:
Cream Cheese Swiss Buttercream recipe (I used this one)

8 ounces (227 grams) egg whites from whole eggs or a carton

16 ounces (454 grams) granulated sugar

2 ounces (57 grams/3 tablespoons) corn syrup

16 ounces (454 grams) unsalted butter softened but not warm

4 ounces (113 grams) cream cheese, softened

2 tablespoons vanilla extract

DIRECTIONS:

CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.

2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

FILLING AND TOPPING

4. Reduce oven to 300°F (148°C).

5. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

6. Add the sour cream and mashed bananas. Beat on low speed until well combined.

7. Add the vanilla  and banana extracts and the first egg and beat slowly until mostly combined.

8. Add the remaining egg and mix until well combined.

9. Add a small amount of filling to each cheesecake cup, then add a couple banana slices on top.

10. Add additional filling on top of the banana slices, filling each cup until mostly full.

10. Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 5 minutes.

11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

12. When cheesecakes are cooled, remove them from the pan.

13. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.

14. Pipe a swirl of whipped cream on top of each cheesecake and finish off with a banana slice and vanilla wafer.

15. Refrigerate until ready to serve. Cheesecakes are best when well chilled.  These are okay to store covered for 2-3 days.

Cream Cheese Swiss Buttercream instructions:
1. Whisk egg whites and sugar together in a microwave-safe bowl followed by the corn syrup. Make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating.
Heat until the sugar is dissolved and the mixture reaches 160 f/75 C. Pour the syrup into a cake pan or shallow metal bowl (straining the mixture if any lumps are present) and chill in the freezer for 15-20 minutes until it is cool.

3. Meanwhile, beat the butter in a mixer bowl with the flat paddle attachment on high for about 2 minutes until creamy and lightened. Add the cream cheese and beat on medium-high for 1 minute until well combined.

4. Reduce speed to medium-low and gradually add the cooled sugar syrup to the butter. Scrape down the sides of the mixer bowl and beat on medium-high for 2 minutes.

5. Reduce speed to low and slowly add vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy.

My new hanging wall yarn storage rack.

This has been on my mind to make since early last year.  Took me a while to workout how the pockets would look and work but for the most part I knew what I wanted.  While my shop was closed (for about 3 weeks) I worked on a couple new items for my shop and this is one of them.  I've made three sets of the pockets so I'll have 3 available.  Getting the sewing time in is the hardest part because I stay super busy.  I managed to make several loom bags and these pockets along with other projects during this time.
I love the idea that you can move the dowels around as needed so this to me is a big plus on this storage unit.  I hope you like her...I smile everytime I walk past her.  I made this shelf for reclaimed cedar planks and made the baskets out of some nice burlap that I lined with cotton fabric.    So now for some pictures :)

New year brings new weaving tools.

I said to myself that I have enough tools that keep me more than busy to say the least but who can resist the design process.  With this cold weather I've been sewing (I'll show you soon) and designing new weaving tools.  Customers often ask me for different weaving tools and I do keep those requests in the back of my mind for a time when there is more time... <<<more time are you kidding me :).  Anyway, I'll not bore you with my musings and I'll get right on to showing you so super cute stuff :)

My thinnest band boat shuttle yet, a mere 1/4"

Lucets for the I-Cord makers

And who doesn't need the cutest warp separators there are!!!???

A warp separator is used to isolate broken warp threads or to fix warping issues such as missing or incorrect threading.

When a girl needs a knitting caddy!

You know those big ole buckets that you can get with the insert in them.  The ones that you can put tools in etc.  Wow that was a great idea and yep I do have one.  Oh about a year or so ago...I looked at mine and said to myself, something like that would be great for my yarn when I'm knitting or crocheting.  Yep it did take me this long to finally make it but I've been storing it in my head all this time. 
While this one doesn't use a bucket (no buckets were harmed or even touched) it does stand up nicely and has a place for all my knitting needles or crochet needles and a boat load of yarn and to top it off my working yarn can be threaded though a grommet for a perfectly smooth draw on my yarn.  
So yes, finally I made the thing I new would be perfect for knitters and crocheters alike :)

It's 8" round x 11.5 inches tall and the top folds down out of the way and folds back up to take along with you.  :) 

Pattern wave type shuttles engraved

Had to show off my new 24" pattern wave type shuttles....  Aren't they so sweet.  :)  I'm looking for more designs to fit this long area, that is always the hard part when trying to place designs and have them look pleasing.  :)   I think these look great, I hope you do too :).

New Band Loom Boat shuttles

So when you hate a rug shuttle more than most anything else....and you really need super thing shuttles for tape and band weaving....  What better thing to create right!  Oh yeah this is a mere 1/4" thick and yep it works and it works well....  sure the middle bar is scary at first, not knowing how much you can push on it to get your "smoothie" straw bobbin into it....Well I've found I can move it 1/8" or a little more without a problem and since I wouldn't over load it with yarn anyway (so it stay slim) it's just perfect!!!  So here she is.

Delightfully Chocolate Cupcakes

Delightfully Chocolate Cupcakes

Makes 12 cupcakes

Ingredients
¾ cup all-purpose flour
¾ Cup plus 1 tblsp extra fine sugar
½ cup Dutch process dark cocoa powder (Guittard)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup buttermilk (room temperature)
1/3 cup Expresso or dark roasted coffee
3 tblsp vegetable oil
2 tsp pure vanilla extract
1 room temperature egg
Instructions

Preheat oven to 350 degrees.  Line 12 standard cupcake tins with paper liners.
1.  In large bowl sift flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In a medium bowl combine the buttermilk, expresso, oil, egg and vanilla.
3.  Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute.
4. Fill cupcake cups 2/3 the way full.
5.  Bake until wooden pick inserted into the middle of the cupcakes comes out clean, about 18-20 minutes.

Chocolate Swiss Butter Cream

Delightfully Chocolate Swiss Buttercream

Enough for 2 9” layer cakes of 24 Cupcakes

Ingredients
10 large, fresh egg whites
2-1/2 cups sugar
10 oz. Chocolate Melted (choose the best you can afford I like Callebaut)
3 cups unsalted butter, cut into cubes and room temperature or cool
1 tablespoon expresso or instant coffee

pinch of salt
Instructions
Wipe the bowl of your electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch, about 8 minutes or so.  Once the bowl is cool you can start adding butter or room temperature to the touch.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture it might curdle but keep mixing and it will come back to smooth. If your mixture gets too runny, just refrigerate for about 15 minutes and then continue mixing with paddle attachment until it comes together. Add coffee and the salt to the melted chocolate and add a little at a time to your bowl continuing to beat on low speed until well combined.
Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

You can freeze for up to 6-8 weeks.  Place on counter overnight to thaw, and rewhip for 5 minutes with paddle attachment in an electric mixer.

Grinch serving platter

My son adores the Grinch, each year when he's given a project for Christmas he just has to find a way to put the Grinch into it somehow, and oh yes, he always asks his mother for help...(he loves me :)  )
I'm always so busy with my day to day orders that I don't get a chance to do much for him but I always find time for his projects!  So I decided to make him something special this year.  So I made him a divided platter and what else would I use as the inspiration...of course the Grinch!