Monday, August 29, 2011

Pattern of the Day Giveaway #1: The Cluster Stitch Newborn Bowl

This is one of the first true "props" I ever made, and it's still a go-to item for many of my photographer friends.  It's quick and easy.  It's actually fairly small, but works up super stretchy.  I helped a friend get a 13 pound 1 month old in it, and it was still adorable!!



To enter, post a favorite fall treat (bonus points if you share your recipe!).  I'm making caramel apples with my kids this afternoon.  I use this recipe:  http://www.epicurious.com/recipes/food/views/Caramel-Dipped-Apples-102427.  It's heaven in a pot.  No kidding.  I've also ditched my old caramel recipe for this one.  They're lovely as plain caramels, too.  Mmmmm.....

34 comments:

Brianna said...

Anything with pumpkin. I love pumpkin cream cheese muffins.

Heather said...

I absolutely LOVE pumpkin loaf. Like banana bread but with a pumpkin twist! SO good! http://www.food.com/recipe/pumpkin-loaf-139988

SweetestStitch said...

pumpkin pie!
Recipe
1. call my mom and ask her to make me a pumpkin pie
2. Enjoy said pie

Jamie said...

We like pumpkin chocolate chip cookies.
Cream together 2 eggs, 1 cup oil, 1 16 oz pumpkin (or 2 cups). Add and mix together 2 tsp milk, 2 cups sugar, 1 tsp salt, 2 tsp soda, 4 tsp baking powder, 2 tsp cinnamon, 2 TBS vanilla 4 cups flour, 1 pkg chocolate chips
Bake 375 10 minutes

MaddyChick said...

Pretzel clusters, pretzel sticks 1/2 peanut butter, 2 tbsp butter, 1 bag choc chips. Melt it all together and then pour in 1 16 oz bag of pretzel sticks and stir it all up, make little ball.nests and let them set up! Yum Yum

~Amanda~ said...

My fave treat is Christmas Bark. Technically it is a Christmas treat, but who says you have to wait till Christmas???

The Christmas Bark Recipe
• 1 sleeve of saltine crackers
• 1 cup butter
• 1/2 cup light brown sugar
• 12 oz semisweet chocolate chips
• 1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium-high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over the saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Wait a few minutes for the chips to soften from the heat. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from refrigerator. Using your hands or a pizza cutter, break or cut the bark into pieces.
6. Store in an airtight container in the refrigerator. If layering the bark, place sheets of waxed paper between the layers to prevent sticking.

Karolj said...

Cider and friend cakes..

Nancy said...

Hot cider and snickerdoodles or sticky buns. Yummy

Peaches and SourCream said...

Last year my husband and I made this special SPOOKY! treat for a contest at my work. I ended up winning a magnum of wine! We love this recipe (albeit labor intensive) and plan to do it again this year.
Although I HIGHLY recommend using either crunchy peanut butter or, do as we did and add a cup of rice crispies to the peanut butter mixture to give it some texture. Also, freezing the balls for 30 minutes before dipping is also encouraged. Enjoy! http://allrecipes.com/Recipe/spooky-halloween-eyeballs/detail.aspx

Ashley B said...

I am not a great cook, really, I just don't like it :) but pumpkin seeds in the oven - delish! Fun little pumpkin carving treat :)

Tammy said...

Pumpkin Spice Muffins - buy ready made spice cake mix, mix with 1 can Libby's pumpkin (omit oil and egg) bake in muffin pan as per directions.

Or
Mix 1 jar peanuts with 1 bag candy corn. YUM

Crystal said...

pumpkin cooies are my favorite. Here's a link to the recipe http://crystalscraftspot.blogspot.com/2009/11/frosted-pumpkin-cookies.html

Hannah said...

Rice crispy treats! We make one big one in the shape of a pumpkin and frost it! Last year we made a jack-o-lantern!

Francie said...

This cranberry apple crumble looks good
http://familyfun.go.com/recipes/cranberry-and-apple-crumble-687082/

tanyabetts said...

We making kitty litter box cake this year. It looks like a dirty cat box. (don't judge it's hilarious)

TiffanyL said...

Hot apple cidar and plain donuts

c robb said...

Giada's banana muffins from the food network. Amazing!!

Jessica said...

Oatmeal Chocolate Chip Cookies!!

Susan said...

I love Libby's pumpkin pie! Yummy! I just use the recipe on the can :)

Sarah said...

pumkin roll with cream cheese frosting, or carmel apples!

Michele said...

Fall starts when we make Spiced Peach and Carrot Bread. So delicious!!
http://www.myrecipes.com/recipe/spiced-peach-carrot-bread-50400000113922/

Monica @ BellinaOriginals said...

I think this year Ill make cake balls to look like eye balls. They might not look appetizing but they sure will taste yummy!

rhonda said...

I make greek butter cookies.....

2cups slef rising flour
2cups sugarI think powder sugar
2 sticks butter
almonds
vanilla extract and brandy
mix all together

roll into cresents and bake at 350 until bottom turns a light brown...
take out and let cool...drizzle brandy if you want to and roll in powdered sugar

rowland said...

fried apple pies made with canned biscuits

stephanie-hogan said...

Baked pumpkin seeds!
Remove seeds from pumpkin, clean and soak over night in salty water.
Spread on baking sheet,
Put in oven on 250° until dry and lightly toasted look:) Let cool, and enjoy!:)

Stephanie Kline said...

I love to get pumpkins from one of my daughters that were grown on their farm and make fresh pumpkin pie. I also love to make applesauce from the apples grown on the ame farm. My girls grew up with that and now they are doing it for their family's enjoyment.

Nicki said...

I used to make the most awesome pumpkin bars with a cream cheese frosting. Mmmmm I might have to make some soon!

Emma said...

Chocolate Zucchini cake

Ashley Botello said...

My favorite, is actually a Weight Watchers recipe, but it's yummy. 1 box spice cake mix 15 oz pumpkin 1 cup water Makes 24 muffins. Bake at 350 for 20-25 minutes. Tastes GREAT with cool whip on top. Yum!!

cashewsfitz said...

Gluten free fried dough!!!!! ( my daughter and I have celiac disease). Sooooooo easy and reminds me of a fall fair!!!

1/2 cup of GF flour
1/2 cup milk
2 eggs
Dash of cinnamon
2-4 TBS butter

Preheat oven to 425
Use glass pie plate and put butter into plate. Put in oven until melted. Immediately add the remaining combined ingredients. Cook for twenty five minutes or until lightly browned. Use a paper towel to pat off extra butter on top. Add powdered sugar and/or cinnamon sugar!!!!

Bonnie said...

Winner of the cluster bowl pattern = #10, Ashley B. Winner of the afghan pattern = #7, Tanya Betts. Winner of the hat/booties patterns = #12, RayneandRoses. Shoot me an email to claim your prize. :)

kirsty harvey said...

we let the little ones decorate ready made bikkies with icing and lollies etc

The Rudzek Family said...

This is my favorite all fall and winter!

Spiced Apple Cider:
2 quarts apple cider
1/4 cup sugar
12 whole cloves
6 whole allspice
4 cinnamon sticks (3" long)

Directions:
1. Combine the cider, sugar and spices in a large saucepan.
2. Heat slowly to boiling.
3. Boil 3-5 minutes. remove spices.
4. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel.

Makes 16 servings.


Read more: http://www.food.com/recipe/hot-spiced-cider-6606#ixzz1WSKVpgaN

Tim & Melissa said...

This is just a cooler weather stew recipe our family loves...
Lamb and Stout Casserole
Recipe courtesy Emeril Lagasse, 2001

8 ounces bacon, cut into 1/2-inch dice
2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
1 tablespoon flour
2 cups diced yellow onions
1 cup diced carrots
1 cup diced leeks
3 tablespoons minced garlic
1/4 cup chopped parsley
2 tablespoons chopped fresh thyme
2 bay leaves
2 cups Guinness or Murphy's Stout
1 cup beef stock
1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes

In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons oil from the pan. Season the lamb with the Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.
Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.
Remove from the heat, adjust seasoning, to taste, and discard the lamb bones. Serve hot.

Emeril's Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup