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!