I can't remember a summer where I have done this little quilting. Don't get me wrong, we've had a fantastic summer but I do miss my quilting time!
I have finishes two and three of the summer to show you.
First, another table runner.
It's similar to the only other finish I've had this summer(see here).
Last night I finished the most important finish of the summer; the quilt for my nephew.
I wasn't going to post any pics of it until my sister in law received it but I think she was getting ready to hurt me if I didn't show her ;)
The colours aren't totally accurate; it was dark when I took the picture. But aren't they cute? Pattern is Preppy the Whale.
Now to get it quilted and off to my nephew. These whales are almost as cute as him ;)
This is the last of the three grad quilts I made this year and it just might be my favorite. I say that a lot don't I? lol
|quilted with Flirtatious|
Fabric is True Luck(love!!!!) by Stephanie Ryan. The pattern is Sweet Life by Camille Roskelley from Simply Retro.
The colours and prints in this line are so soft and feminine. This pattern is perfect for showcasing large prints like in this fabric line.
I did the binding in a soft lilac.
I might have to make one just for me.
For the Crust:
24 Oreo cookiesfinely crushed ¼ cup unsalted buttermelted
For Cheesecake Filling:
2 lbs. cream cheese room temperature 1⅓ cups powdered sugar 3 Tablespoon cocoa powder 4 eggs room temperature 10 ounces bittersweet chocolate chopped
For Chocolate Topping:
¾ cup heavy cream 6 oz. bittersweet chocolatefinely chopped 1 Tablespoon granulated sugar
To make the crust:
1. Preheat oven to 350 degrees F, grease a 9inch springform pan and set aside. 2. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. 3. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
1. Melt 10 ounces bittersweet chocolate and set aside to cool. 2. Mix cream cheese and sugar until smooth, mix in cocoa powder 3. Add the eggs one at a time, mixing on low speed and do not overbeat it. 4. Add melted chocolate and mix on low speed to combine. 5. Pour the filling over the crust and smooth the top. 6. Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes). 7. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth. 2. Cool and pour over the cheesecake. 3. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides. 4. This cheesecake can be prepared up to 23 days in advance just store covered in the refrigerator. 5. Garnish with chocolate curls (optional).
We just spent a fantastic 2 weeks in California for Boy2's grad trip. We went with 3 other families; yup, we were one of those huge groups that clogged up all the ride lines lol.
It's back to work for now; here's a few client quilts that I finished up before we left.
Angela made this quilt for her mother.
|quilted with Floral Meander|
Love these blocks.
Deb is a friend from school. She started this embroidery 20 years ago when pregnant with her daughter. She figured it was time to finally get it finished.
|quilted with a meander|
Carole's lovely scrap quilt.
|quilted with Flirtatious Leaves|
I am loving this new pantograph.
Kelly made this gorgeous log cabin quilt.
|quilted with Morning Glory|
Kathleen found these blocks at a local thrift store. Someone did not realize what they were throwing away!
|quilted with Floral Meander|