Saturday, 22 November 2014

I think I need my head examined!

When I first came across pictures of "The Aunts' Quilt" on Instagram I knew I had to make it one day. At the time it was a BOM run by Amitie in Melbourne and not available as a pattern yet. When I visited Amitie in June the quilt was in the shop window but the pattern still wasn't ready. Luckily my Aussie friend went back home a little while ago and brought me back a copy. When Thimbleanna announced a QAL for this quilt all my good intentions to focus on my current quilt went out the window. 

So here's my first block, a few days late. I should also have made two pieced blocks at this stage but decided to do all the pieced blocks together at a later date (definitely after Christmas). 

As I'm needle turning My Auntie Green's Garden quilt  I decided to try another method. I've been following Esther Aliu's progress with her Love Entwined quilt and was intrigued by her method of using wash away applique paper. So that's what I'm doing with this quilt. It's quite a bit more preparation work, but then the appliqueing goes quite fast and the results are very sharp and crisp edges. I've also use the Apliquick tools for the first time and love them.

And since Anna has a "cookie of the month" program I'm copying her and share a cookie recipe here too. I've started my traditional Christmas baking this week with one of our favorite: Basler Brunsli which translates into something like Brownies from Basel (Basel being my hometown).

Basler Brunsli
250 gr (1 1/2 cups) sugar
250 g (8 oz)  ground almonds (not peeled)       mix all dry ingredients
½ teaspoon cinnamon
2 tablespoons flour
2 egg whites                                                      whisk until stiff and fold dry mixture into egg whites
100 g  (6 oz) good dark eating chocolate          melt either in a double boiler on in the microwave and                                                                            blend with the mixture until it comes together.                                                                                                            
Roll out dough to about ¼ inch between two pieces of cling film and cut different shapes with the help of cookie cutters.  Transfer to a baking paper lined baking sheet and leave for a few hours before baking for 6 min by 200 C degree (400 F). Cool on a wire rack then store in an airtight container.

Vreni x

Saturday, 8 November 2014

A Christmas Village

After my first Christmas house ornament turned out slightly too big I found a tutorial here and had another go. They are much more suited to hang on a Christmas tree and they also smell heavenly as I filled them with cinnamon sticks and star anise as well as the normal filling material of course.

While trawling Pinterest I came across these lovely cinnamon Christmas tree ornaments and had to make some as well. They too are filled with star anise seeds. 

Now I have sewn myself a proper little Christmas village. They will  be for sale at the charity fair later this month. 

Vreni x