Knitting

Spinning Sunday #3, Snickerdoodle!!


I’m still giving Violet a good workout, but she never complains and is always ready to work….Thank you  Violet!

I finished Satisfied With Summer and did a test ply with Poppies but it didn’t suit my taste and so will remain a single for now.

Satisfied with Summer

Finn Top

Three Waters Farm

I got started on this lovely Rambouillet also from Three Waters Farm……

Summer Palette

Moving on, I totally forgot that I committed to bring something sweet to pottery class this morning and so was up and baking snickerdoodle bread early.  It smells so good!  I think I’ll keep one back for Mr. iknead, sweets for the sweet and all that. 😊💓

Oh, for heaven’s sake, how could I have forgotten to finish this post and publish? Must have been the fumes from the baking Snickerdoodle bread……

He who knows others is wise. He who knows himself is enlightened. © Lao Tzu


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Knitting

WIP Wednesday 1/30/13


ON THE NEEDLES

I’m still plugging along on the Phloem Socks but on the home stretch for the second of the pair.  I really love this pattern and so it will probably show up again on the needles at some point.  Hopefully I’ll have it completed tonight, I so want to start the Etched Rio Wrap, I can hardly contain myself.  Jeez Louise!  I ran out to get a quick pic in natural light and it’s windy and cold.  I bet the neighbors across the back think I’m nuts.  This is what I imagine is going through their heads, “She takes pictures of YARN, for heaven’s sake.  WHO does THAT?”

Phloem Socks from Knitty, Spring 2012

IN AND OUT OF THE OVEN

I made Snickerdoodle bread Monday evening as a special request from Mr. Iknead.  My recipe makes two loaves, a good thing since one gets eaten up pretty much as soon as it comes out of the oven.  It’s addictive, this stuff.  Here’s how it goes:

SNICKERDOODLE BREAD

2 1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 c. butter, softened

2 c. sugar

3 eggs

1 tsp. vanilla

3/4 c. sour cream

1 pkg. Hershey’s cinnamon chips

TOPPING

3 tbsp. sugar

3 tsp. cinnamon

INSTRUCTIONS

1.  Cream butter, sugar, salt and cinnamon until fluffy.  Add eggs and mix well.

2.  Add vanilla and sour cream and mix well.

3.  Mix flour and baking powder in a separate bowl.  Add to wet ingredients and mix until all combined.

4.  Add cinnamon chips and stir into batter.

5.  Spoon batter into two regular sized loaf pans (about 2/3 full)

6.  Mix 3 tbsp. sugar and 2 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan.

7.  Bake at 350 until cake tester comes out clean.  Let cool before removing from pan.

Recipe from Kristyn (Lil’ Luna) on Pinterest – Thanks

NOTE:  If you have trouble finding the cinnamon chips, (like me) in the store, there are several recipes online to make them at

home.

Go to Tamis Amis for more great WIPs.

ANSWER TO WHO DOES THAT QUESTION:  Fiber fiends, that’s who! ; )

The secret of getting ahead is getting started.  Mark Twain

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