Winter Crochet Fun

I have been playing around with the crochet again. Here are a few projects I have done recently.

Owl hat.

I used basically this pattern.

Fox hat. 

Because my youngest LOVES 'What does a fox say' so, I made her this hat. However, my middle child has decided she likes it better than her owl hat, so they switched. I kind of made up my own pattern. I used this pattern as inspiration, but didn't like the way it was shaping up with this specific yarn (it is a cotton yarn, which I would not recommend for this project, it is too stretchy). I did a basic hat with ear flaps (much like the owl hat), but added a peak by doing a combination of half double, double, triple crochet and then reversed. There are lots of fox patterns available for free on Ravelry if you need more detailed directions.

Tunisian Crochet

And, then I decided it was time to do some more Tunisian crochet.

 

My little one chose this yarn (Cascade Pacific, Caribbean) from Twisted Knitter - our local yarn shop.  For this, I used the Tunisian knit stitch. I followed instructions from My Tunisian Crochet. This is a great blog that has great videos and tutorials. It is how I am learning. This was my first attempt with this specific stitch. I really like working in the round, but you need a double hook for that. When working in the round, I use both the outer and inner yarn strands (one for the lead, one for the chase). This cowl took less than one skein. If you want to make it a little bigger for an adult size, one skein will do it! I actually like the way it rolls - which is what tunisian crochet will do naturally. If you want to try this and don't like the roll, make sure to use a yarn that you can block later.

Have you been working on any projects lately? 

Later gator!

Pretty Party Cookies

This is a Carson family recipe. If you like chocolate and marshmallows, this is for you. I have also heard these called stained glass chocolates.

1 bag semi-sweet chocolate chips
1 stick butter
1 bag colored mini marshmallows
aluminum foil

1. Melt butter and chocolate in the microwave. Stop every 30 seconds or so to stir.
2. Fold in marshmallows until fully covered.
3. Make 2 sheets of foil about 15"long for each. Dump half the mixture onto each foil sheet into a log. Fold foil around mixture to seal in a log formation.
4. Refrigerate for a few hours until firm. Slice and enjoy. These don't have to be refrigerated but are less messy if they are cold.

This is seriously simple and yummy! These are also great for birthdays.

3-layer bars

These are from the Frank family and are my hubby's favorites. These are time consuming, only because you have to keep waiting for things to chill. This is a good one to do in steps and make other simple cookies in between steps.

Mix together in a bowl:

2 cups graham cracker crumbs

1 cup finely chopped coconut ( Bakers flaked coconut works well)

1/2 cup finely chopped walnuts

Mix together in a double boiler:

1/2 cup white sugar

1/2 cup butter (don't substitute)

1 egg, slightly beaten

Cream butter, sugar and egg.  Cook in double boiler until egg is cooked and slightly thick (5-6 minutes).  Pour over crumb mixture.  Mix well and press into a greased 9"X 13" pan to form first layer.  Chill for an hour or so.

Mix together:

1 cup powdered sugar

1/4 cup butter softened (don't substitute)

1 tablespoon milk

1 teaspoon vanilla

Spread on crumb layer.  Chill again until powdered sugar layer is firm.

Melt:

7  Hershey bars (I usually use milk chocolate chips) (original recipe called for 5 cent Hershey bars) and spread over powdered sugar layer.  Chill and cut into squares.  Store in refrigerator.

Buckeyes

This is a Carson family recipe and is a favorite of just about EVERYONE that ever tries them. Basically it is a homemade version of Reese's  PB cups. And really - can that ever be bad?

Warning, the original recipe makes a TON. I always half this recipe.

2 lb Peanut Butter
1 lb Butter
3 lb Powdered Sugar

2 bags semi-sweet Chocolate Chips
1 stick paraffin



1. Line cookie sheets with wax paper. I like to use 2-3 smaller sheets instead of one large. Comes in handy when dipping.

2. Melt butter. Mix with Peanut Butter and Powdered Sugar. Form into balls. Place on cookie sheets. Refrigerate overnight (or 2 hours).
3. Use a double boiler and melt chips and paraffin.  Dip each ball into chocolate mixture (I use a spoon as my candy dipper broke and I have yet to replace it)- covering 3/4 of each ball. (you can also just cover the whole ball, it just won't look like a buckeye.) Return to wax paper. Refrigerate. I take one sheet out at a time to keep balls chilled as long as possible.

The amount of chocolate always seems to be too much for just this recipe, but works great if you are combining with the Coconut Indulgences and 3-layer bars.


If you are wondering why these are called buckeyes - it is because they look like the nut from a buckeye tree. But really, most regions have no idea what a buckeye tree looks like. Here is a little info. See, you do learn new things every day. :)

And, if you missed it, I have also used this recipe at Halloween time to make eyeballs. Always a big hit.

Coconut Indulgences

This recipe if from the Frank family - but has become one of MY favorites. No one else really likes coconut like I do - so I must be REALLY careful when making these. I try to give a lot of them away - although at times it feels like I am giving away a child. Ok, maybe not the separation is not THAT bad, but I really do love these.

5 ounces condensed milk

1 cup powdered sugar

1 teaspoon vanilla extract

1 (14-ounce) package sweetened flaked coconut

3 cups semi-sweet chocolate chips

In a large bowl, combine the condensed milk, powdered sugar and vanilla extract.  Stir well until thoroughly incorporated and smooth.  add the coconut and stir well to combine.

With a tablespoon, scoop out portions of the candy mixture onto a a baking sheet.  With wet hands, roll the candies into rounds.  Refrigerate until firm, about 1 hour.

In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips.  Dip the coconut balls into the chocolate and roll to coat completely.  Shake off the excess chocolate and place on a rack set over a baking sheet lined with waxed paper.  Let air dry or refrigerate to harden.  store in a cool place.

Note:  You can add a 1/4 to 1/2 bar of paraffin wax to the chocolate to make the dipping easier and the candies shiny. 

I make all the buckeyes and these beauties and just do one round of dipping. This year, once I was done dipping, I added a bag of milk chips to the left over chocolate and used that on top of the 3-layer bars. Yes, I am all about conserving energy and supplies - but it is more about doing fewer dishes.