Pinwheel Baby Quilt with Prairie Points

I just finished the binding on this adorable baby quilt and I love everything about it.  The pattern is from Moda Bake Shop and the fabric is Marmalade by Bonnie and Camille.  Longarm quilting was done by the incredibly sweet, talented and efficient Logan at Chocolate Dipped Quilts. 

Some time ago I made this quilt for as a high school graduation gift.  It is so bright and fun.  The back is a black/white check that is a perfect compliment to the pick front.  And so perfectly matches the personality of the graduate! 

Lots of WIP that I am anxious to finish.  My first priority is a birthday gift that needs to be completed and wrapped by May 2.  With that I will close this post and get back to my quilting. 
And laundry.

Easter Swap a little late

Kim from A Vintage Fairy was my swap partner for the Easter Spoolie Swap hosted by Sandy at   521 Lake Street .  She was so generous with all the sweet items she included.  Candy, stickers, lace, vintage flowers and my very cute spoolie.  It immediately went on my shelf and will remain there for a bit more time so I can enjoy it.

Mug Rug Swap

I joined a mug rug swap and finished up my rugs this weekend. As soon as my partner recieves them, I will post pictures.

this blogging world

Recently there has been some controversy going back and forth concerning quilting. Who cares?!!!
I thought this was a friendly forum free from back stabbing and each of us was free to do and to share what makes us happy. It is a bit like the nasty online dialog between junior high kids. No face attached so anything goes. It is all some form of self-centered, mean girl nonsense. I would guess that many bloggers have been disappointed by something they have encountered thru this online community - swap flakers, swap disappointments, comments - but it is not a reason to be mean to one another.

stocking up

Coffee - check
Milk - check
Books - check
Fabric -check

Ready for that HUGE storm coming my way.

post Christmas baking - The best Chocolate Chip Cookies

With all the cookies gone it is time to make some more. The family has requested chocolate chip and I found the best recipe at America's Test Kitchen. I always use milk chocolate chips as I'm not a fan of semi-sweet. With or without nuts these are hands down the BEST.

America's Test Kitchen Chocolate Chip Cookies

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

A chance to relax

Today is the first opportunity in weeks to just relax. Since Thanksgiving is has been a constant whirlwind of work, Christmas shopping, wrapping, baking and decorating. As much as I love Christmas, it is exhausting! Fortunately, we do not have any returns - for that I am very thankful!

My daughter is home from college until mid January and it is so nice to have her around. This is a time for catching up with friends and each other. And finishing projects that need to be completed - including her quilt. I have fabric for 3 other quilts that need to be cut and put together. They will be sent out for quilting since I just can't seem to master that part of the project.

The snow came quickly and we have a ton! Today is sunny and the snow is still rather clean so it is a beautiful sight. Plenty of animal tracks. Perfect day to watch a few cooing programs or a good movie and sip some hot chocolate. I have a stew in the oven for dinner - the few leftovers from Christmas are gone. I think I have about a dozen cookies left and that is it.