st patricks day

In honor of StPatricks Day, green client quilts!

By Anne

quilted with Linna's Charm

By Barb

quilted with Daisy3
By Bonnie

quilted with Heather

By Faye

quilted with Raindrops

I absolutely love these froggies!


By Leanne

quilted with a meander

And by Mary

quilted with Spin

And just because it's so pretty, by Anna.

quilted with Floral Meander









quilt monday

We have a baby boom going on at church right now so I've been making baby quilts again(okay, I didn't actually stop making them lol). 

The latest baby, well I was convinced it was going to be a little boy and instead, a little girl was announced. Pretty sure her parents were as surprised lol.

quilted with Mod Dots

This pattern is based on a CluckCluckSew pattern. I say based on as I goofed when I put the quilt together lol. 


And now I have a little girl quilt to make!




snack saturday


Red Velvet White Chocolate Cheesecake

  • CHEESECAKE LAYERS:
  • 2 (8-in.) round disposable aluminum foil cake pans
  • 1 (12-oz.) package white chocolate morsels
  • 5 (8-oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • RED VELVET LAYERS:
  • 1 cup butter, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1 (8-oz.) container sour cream
  • 2 teaspoons vanilla extract
  • 2 (1-oz.) bottles red liquid food coloring
  • 3 (8-in.) round disposable aluminum foil cake pans
  • White Chocolate Frosting:
  • 2 (4-oz.) white chocolate baking bars, chopped
  • 1/2 cup boiling water
  • 1 cup butter, softened
  • 1 (32-oz.) package powdered sugar, sifted
  • 1/8 teaspoon table salt
  • 1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
    2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.
    3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.
    4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.
    5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.
    6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.
    7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).
    8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.
    9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.
    10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.





busy busy

This week has flown by but also crawled. When I woke up this morning, I was so excited it was Friday. Only to be told it's only Thursday. ugh. And with the time change last weekend, we've been spending way more time outside; it's like we started Spring Break a week early. 

Quilts are coming in left, right and center at work. It's always good to be busy but I  have some quilts of my own I am dying to finish up lol!

Alida brought in this baby quilt. I love these colours!

quilted with Laurie

Dina brought in these baby quilts.

quilted with Timeless Hearts
quilted with Sprung
Janice's parents have a special anniversary coming up and she made them this fabulous quilt.

quilted with Flirtatious

I absolutely love how she did the tree with the pictures.


She put some extra pictures on the backing.


Janice also made this lovely quilt.

quilted with Blowing Leaves

Gail's lovely log cabin quilt.

quilted with Linna's Charm

And by Solange

quilted with Butterflies and Loops












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