Thimbles, Bobbins, Paper and Ink

Sunday, November 24, 2013

Cake Dome Sunday #41: White Chocolate Mousse and fresh Raspberry Sauce

With the holiday season of MANY holidays and Holy days fast approaching, including Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Years, these festivities involve food and family and friends and tables laden with delicious foods and desserts. I'm not one to shy away from a cake or pie or plate of cookies, but sometimes one craves a dessert that is lovely in presentation, bright with fresh fruit, sweet with freshly whipped cream and just a little sweetness added to the mix but still on the light side. After all, we've just eaten a fabulous, albeit heavy meal. Enter my recipe for White Chocolate Mousse and fresh Raspberry Sauce.

This is a recipe you can pull together in a matter of minutes and put in your freezer or refrigerator until you're ready to serve.

White Chocolate Mousse and Fresh Raspberry Sauce

Ingredients:

1 (10 ounce package) of frozen raspberries
Juice of half a lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup cold water
2 Tablespoons Grand Marnier or other liqueur (optional)
1 drop of red food coloring

Mousse

1 teaspoon unflavored gelatin
1/4 cup water
1/4 cup milk
6 ounces white chocolate; broken into pieces
1 1/2 cups heavy whipping cream

Directions:

For the raspberry sauce, combine the undrained berries and lemon juice in the bowl of a food processor or blender and puree. Strain the raspberry puree to remove any seeds through a fine strainer, pressing with the back of a spoon.
Add sugar, cornstarch, water and the liqueur and blend well.
Pour the raspberry sauce into a medium saucepan and over medium heat, bring to a boil, stirring frequently. Reduce heat and continue stirring for one minute. Remove from heat and allow to cool until ready to use.
For the mousse, in a glass measuring cup sprinkle the gelatin over cold water and allow mixture to soften for one minute. Cook on high (100% power) for 20 - 40 seconds in the microwave and allow to stand for 2 minutes or until granules are completely dissolved.
In a small saucepan, bring milk to the simmering point and remove from heat and add the white chocolate. Stir occasionally until the chocolate is melted and the mixture is smooth. Blend the gelatin into the chocolate mixture. Stir in 1 Tablespoon of raspberry sauce and the drop of food coloring into the chocolate mixture and transfer to a large bowl. Refrigerate until slightly thickened but not gelled: about 10 minutes.
Whip the cream until stiff and peaks hold their shape. Fold in the white chocolate mixture into whipped cream.
Beginning with the raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen whole berries or fresh, if available.

Yield: 4 servings

This is so fast and easy to make and a lovely lighter dessert option after a heavy meal. I hope you'll try it.

Until next time,

Cheers!

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Sunday, November 17, 2013

Cake Dome Sunday #40: Sweet Potato Biscuits

It's Sunday and that means I've baked something special for the Mister. It is a very rainy, cold and dreary Sunday morning and I wanted to make a stick to your ribs kind of breakfast. Oatmeal is always warm and satisfying so to bring it up a notch I made some Sweet Potato Biscuits, fried up some apple slices in butter, maple syrup, vanilla, cinnamon and nutmeg, made a pot of oatmeal and there we had a filling and very tasty breakfast.

The biscuits are basically your traditional buttermilk biscuit recipe, but incorporate some cooked and mashed sweet potato and brush the tops before baking with some buttermilk and cinnamon/sugar. They are lightly sweet and ohhhhh so good. I added the fried apples because the Mister loves apple pie. You might put the fried apples on the oatmeal instead and just add a touch of butter to your biscuit slice (that's what I did).

However you choose to serve the Sweet Potato Biscuits you are going to enjoy them! Guaranteed!

Sweet Potato Biscuits

Ingredients:

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut into pieces
1/2 cup cooked, mashed sweet potatoes
1/2 cup cold whipping cream
2 tablespoons whipping cream
2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 450 degrees. Stir together first 5 ingredients in a large bowl. Cut in the cold butter with a pastry blender until the mixture resembles small peas and the dough is crumbly. If using a food processor, pulse the dry ingredients with the cold butter 5 or 6 quick pulses to achieve the pea-sized, crumbly mixture. Freeze the dough mixture for at least 5 minutes to re-chill the butter.
Stir together the sweet potatoes and 1/2 cup whipping cream. Add to the flour mixture, stirring just until the dry ingredients are moistened.
Turn dough out onto a lightly floured surface (mixture will be very crumbly! This is OK!!) Knead dough for 1 minute and then pat it into a 3/4 inch thick circle. Cut dough with a 2 1/2 inch round cutter, re-rolling the scraps as needed.
Line a baking sheet with parchment paper; lightly grease the paper with cooking spray. Place the biscuits on the prepared baking sheets. Brush tops of the biscuits with 2 tablespoons whipping cream
Stir together the remaining granulated sugar and 1/4 teaspoon of cinnamon. Sprinkle the tops of the biscuits with the cinnamon/sugar mixture.
Bake at 450 degrees for 13 to 15 minutes or until golden brown. Watch carefully so as not to get too brown.

Yield: 12 biscuits
Recipe adapted from 2013 Southern Living Special Collector's Edition Fall Recipes.

These Sweet Potato biscuits would be wonderful as a side to ham and eggs, adding a slice of ham to the biscuit. Bacon or sausage would be equally as good.

Best of all...just eat them plain! You can't go wrong.

Until next time,

Cheers!

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Sunday, November 10, 2013

Cake Dome Sunday #39: Blueberry Coffee Cake

We woke up to a couple inches of snow this morning. Winter has arrived in spite of what the calendar may say. In order to bring a little summertime goodness to this cold and snowy day I decided to whip up a fast and easy Blueberry Coffee Cake. It is on a day like today that I'm ever so Thankful for the summer bounty that I've preserved or frozen.

I baked the coffee cake in my 9" spring form pan and cut pie wedge slices to go with our scrambled eggs for breakfast this morning. Truly, this coffee cake is so fast to mix together and bake that you can prepare a festive breakfast in no time at all.

Blueberry Coffee Cake

Ingredients:

1 large egg
1/2 cup milk
1/2 cup plain fat-free yogurt ( I used plain fat-free with honey)
3 tablespoons vegetable oil
2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1 tablespoon all-purpose flour
2 tablespoons turbinado sugar
1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 400 degrees F. Whisk together the egg, milk, yogurt and vegetable oil in a large bowl.
Stir together flour, sugar, baking powder and salt in another bowl. Stir the flour mixture into the egg mixture just until dry ingredients are moistened.
Toss 1 1/4 cups blueberries in 1 Tables flour; fold into batter. Pour into a lightly greased 9-inch spring form pan. Sprinkle with remaining 1/4 cup blueberries.
Stir together 2 tablespoons turbinado sugar and cinnamon; sprinkle over batter.
Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; removed sides of spring form pan and serve.

Recipe adapted from Southern Living Special Collector's Edition Fall Recipes, 2013

Until next time,

Cheers!

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Thursday, November 7, 2013

Horsing around and sewing

As the seasons change, so do the fields and foliage where my horses graze and spend their days. Fall means the great big, sharp and pinch-y burrs appear. When I returned from my trip last month my horse's tail was covered and wound and bound with burrs from the tip of her long and flowing tail right up to her rump. Gypsy has an extremely thick tail and trying to remove all of the burrs took hours. The next day when she went out to the field she came back in once again covered in burrs.

Below is what these nasty burrs can do. Once a few stick into the hair more and more will attach to the other burrs and end up weaving what once was a beautiful horse tail into a matted mess.

About all I knew to do was to grab a bottle of Cowboy Magic and pull out the burrs one by one... That is until I heard about tail bags. They are simple enough to make can be made out of a variety of materials. I know many people use tube socks and even panty hose. But I wanted mine to be lightweight AND to resist attracting burrs. I chose a very lightweight but sturdy nylon fabric.

I bought a meter of nylon fabric which was far more than I needed for one tail bag. It came in handy though and I was able to make extra bags for other boarders at the barn.

Each bag is about 26 inches long and 5 inches wide. I rounded the bottom so there would not be any pointed corners banging into my horse's hocks. At the top of the simple bag I sewed two straps: one down the center of the front of the bag and placed the male side of hook and loop tape (the sharper pointed side of the tape). The hook and loop tape is about 6 inches long and using two strips it is 2 inches wide.

The tab on the back of the bag is about 9 inches long with 6 inches of the female side (the soft side) of the hook and loop tape.

Once the bag was complete it was time to prepare my horse.

With the braid secured I folded the end of the braided tail about 6 or 8 inches up and slid her tail into the bag. I slide the tab on the back side of the bag through the center of the top braid and attached it to the hook and loop tape on the center front tab.

Voila! The bag is securely in place and no ties or clips were needed. The photo above is my mare after wearing the bag for two straight days. The burrs won't cling to the nylon bag. Her tail stays clean! A simple sewing project that will save my horse's tail, keep it clean and eliminate the prickling and sticking of the sharp burrs into my hands when I groom her. Win! - Win!

Until next time,

Cheers!

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Sunday, October 27, 2013

What's under the Cake Dome Sunday #38: Chocolate Cream Pie

A couple of weeks ago it was the Mister's birthday and he requested a Chocolate Cream Pie in lieu of a Chocolate Cake. He that asketh, receiveth! A Chocolate Cream Pie he would have.

I'd just returned from my trip to Indiana where I'd purchased the Hoosier Mama Book of Pie, by Paula Haney and the picture of the chocolate cream pie in the book was what enticed the Mister to make his decision. And it was good! Ohhhhh so good. The chocolate is creamy and smooth. This pie doesn't use meringue, but rather has a whipped cream topping. Nothing says chocolate cream pie like this one says it......oh so smooth, rich and creamy.

Chocolate Cream Pie

Ingredients:

1 single crust, blind baked pie shell
2 cups whole milk, divided
1 cup heavy cream
3 Tablespoons cornstarch
2 large eggs
1/2 cup granulated sugar
5 ounces semi-sweet chocolate, roughly chopped
5 ounces bittersweet chocolate, roughly chopped
4 Tablespoons unsalted butter
1 teaspoon vanilla paste
pinch Kosher salt
Melted bittersweet chocolate, for coating the pie shell
Lightly sweetened whipped cream
dark chocolate curls or shavings for garnish

Directions:

Combine 1 1/2 cups of the milk and the cream in a medium, heavy saucepan. Bring to a boil over medium=high heat, stirring occasionally so the milk does not scorch on the bottom of the pan.
Meanwhile, whisk the remaining 1/2 cup of milk into the cornstarch to make a smooth slurry.
Place the eggs into a medium, deep heatproof bow. Whisk in the sugar until well combined. Slowly pour in the slurry and whisk until smooth. Gradually whisk in the hot milk mixture, stirring until well combined.
Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the mixture starts to thicken and just begins to boil. Whisk at a boil for 2 more minutes.
Remove the saucepan from the heat and add both of the chocolates and the butter, Whisk until everything is melted and well incorporated. Whisk in the vanilla paste and salt.
Pour the pastry cream through a fine mesh strainer into a heat proof bowl. Place a piece of plastic wrap directly onto the surface of the pastry cream and gently smooth with your fingers. This will prevent a skin from forming on the top of the pastry cream.
Chill the pastry cream in the refrigerator until it is firm, about 2 hours.
Brush the inside of the empty pie shell with melted bittersweet chocolate. Place in the refrigerator until the chocolate cools and sets, about 5 minutes.
Remove the pastry cream from the refrigerator and whisk vigorously until smooth and light. Scoop the pastry cream into the prepared pie shell, smoothing the top with a spoon or offset spatula. Place a piece of plastic wrap directly on top of the pie and chill in the refrigerator until firm, about 1 hour.
Remove the plastic wrap and top the pie with the lightly sweetened whipped cream, making sure the pastry cream is completely covered or it will dry out.
Garnish with chocolate curls or shavings.

Recipe source: The Hoosier Mama Book of Pie, by Paula Haney

Until next time,

Cheers!

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Sunday, October 20, 2013

Cake Dome Sunday #37: CRANBERRY CHESS PIE

This PIE! This pie right here: Cranberry Chess Pie. You've got to try it!

Last Monday was Thanksgiving here in Canada. I had made the Gingerbread pumpkin bars that were very much like an eaten-out-of-hand pumpkin pie, so for the Mister's Thanksgiving dessert I wanted to bake him something in keeping with Thanksgiving tradition (cranberries) but not pumpkin (since we'd already had it in a dessert.)

This might not be a pie that wins prizes for its appearance but the flavor is spectacular! The cranberry flavor is bright and brilliant and it is baked in a buttermilk cream/custard and encased in a butter crust. Tartness and sweetness balanced! Deeeeeelicious.

Copy this recipe down. Even if you don't make it for Thanksgiving, you might want to give it a try during the Christmas holiday season.

CRANBERRY CHESS PIE

Ingredients:

1 single crust pie shell
1 1/2 cups granulated sugar
1/2 cup unsalted butter
1 orange, for zesting
3 large eggs
7 Tablespoons all-purpose flour
1 Tablespoon cornmeal
Pinch of Kosher salt
1 cup buttermilk
1 Tablespoon Vanilla Paste
2 cups of coarsely chopped fresh cranberries
Confectioners' sugar for dusting the top of the pie prior to serving

Directions:

Preheat the oven to 350 degrees F (180 degrees C)
Place the pie shell on a baking sheet and brush the rim with beaten egg
Combine the sugar and butter in the bowl of a stand mixer. Zest the orange over the bowl and cream together until light and fluffy. Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.
Whisk the flour, cornmeal and salt together in a small bowl.
Stir the buttermilk and vanilla paste together in a small bowl.
Add 1/3 of the dry ingredients to the butter mixture and mix just to combine. With the stand mixer on LOW, add half of the buttermilk mixture and mix just to combine. Add another 1/3 of the dry ingredients and mix just to combine.
With the mixer on LOW add the rest of the buttermilk mixture and mix just to combine. Add the final 1/3 of the dry ingredients and mix just to combine.
Scrape the side and bottom of the bowl and incorporate any unmixed butter. Gently fold in the cranberries. Pour the batter into the prepared pie shell and smooth the top with the back of a spoon.
BAKE for 40 - 45 minutes, rotating 180 degrees every 20 minutes. The pie is done when the top is slightly puffed and has turned a light golden brown. Cool to room temperature.
Serve at room temperature or slightly chilled. Dust with confectioners' sugar before serving.

Recipe from The Hoosier Mama Book Of Pie by Paula Haney

This pie was a delightful surprise. What I mean is, I expected it would taste good, but it was oh-so-much better than I ever anticipated. It's unique and happily so! I hope you'll give it a try if you like cranberries.

Until next time,

Cheers!

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Saturday, October 19, 2013

Hello, Sunshine

Hello Sunshine is the greeting for another card I made to be donated for Splitcoast stamper's annual Hope You Can Cling To challenge that is currently ongoing in conjunction with Breast Cancer Awareness month. Stampers worldwide are encouraged to join in the challenges to create cards. All participants are encouraged to send their cards made to MD Anderson Hospital in Houston, Texas.

The theme for this challenge is "Put your brave boots on" and this is the card I created. Who doesn't love a pretty pair of muck boots and after the rain a little sunshine will come our way. I hope that shows through in this card.

Card Recipe:

Stamps: Impression Obsession and Papertrey Ink (sentiment)
Ink: Memento Rich Cocoa and image colored with Copic markers
Designer Paper: Papertrey Ink Green Tea Leaves Collection
Accessories: Making Memories flower brads, machine stitching, Stampin' Up! ticket punch, Stickles glitter glue in yellow and cotton candy pink, satin ribbon.

Until next time,

Cheers!

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Thursday, October 17, 2013

Just because

Over at Splitcoast stampers the annual Hope You Can Cling To challenge is going on for Breast Cancer Awareness month. Stampers worldwide are encouraged to join in the challenges to create cards. All participants are encouraged to send their cards made to MD Anderson Hospital in Houston, Texas. The cards will fill baskets which then the volunteers will distribute in the Breast Center. As they make their visits each day and introduce themselves to patients, they encourage the patients to select one of the handmade cards. These special cards truly offer hope and lift the spirits of everyone during Breast Cancer Awareness month!

I wanted to join in the challenges for card layouts and ideas and for this card I used the Star burst (or Sunburst) layout challenge. This was a lot of fun to do the star burst with paper piecing.

Card Recipe:

Stamps: Stampin' Up! Strength and Hope, Papertrey Ink sentiment
Ink: Memento Angel Pink and Memento Rich Cocoa
Card Stock: Stampin' Up!
Designer Paper: Making Memories "Sabrina" Paper pad, vellum
Accessories: Pink twill ribbon, miscellaneous silver cord for antennae and wrap, Making Memories half crystals (pink), Nestabilities snowflake die.

Until next time,

Cheers!

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Sunday, October 13, 2013

Cake Dome Sunday #36: Gingerbread Pumpkin Bars

Nothing says autumn to me like the aroma of gingerbread and the flavors of pumpkin and spices. Today I'm doing some baking for our Thanksgiving feast which here in Canada is tomorrow! This year I am not making a pumpkin pie but I didn't want to leave out a pumpkin dessert completely and that is when I decided to make Gingerbread Pumpkin Bars. They'll be a yummy treat with left over turkey sandwiches. I am going to make a pie and tomorrow you can see (and get the recipe for) Cranberry Chess Pie.

So today, I present GINGERBREAD PUMPKIN BARS and the recipe. If you have gingerbread lovers in your home you'll certainly want to give these a try.

GINGERBREAD PUMPKIN BARS

Ingredients:

1 1/2 cups sugar
1 cup butter, softened
1/4 cup of Fancy Molasses (I used Crosby's molasses)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/3 cup uncooked quick-cooking oats

Pumpkin Filling:

2 cups pumpkin puree (NOT pumpkin pie filling)
1/4 cup sugar
1/4 cup Fancy Molasses
250 g (8 ounces) cream cheese, softened
1 teaspoon vanilla paste
1 teaspoon pumpkin pie spice
2 eggs

Glaze (optional )

1 cup powdered sugar
1 tablespoon butter, softened
1/4 teaspoon vanilla paste
1 to 2 tablespoons milk

Directions:

FOR THE BAR:

Combine sugar, butter and molasses in a large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour, baking soda and pumpkin pie spice and beat until well mixed.
Place 3/4 cup of the bar mixture in a small bowl and add the quick oats and mix well. Set the bowl aside.
Press remaining mixture into an un-greased 15" X 10" X 1" jelly-roll pan pressing evenly with the back of a spoon.

FOR THE FILLING:

Preheat oven to 350 degrees F. Combine all ingredients in a medium bowl except for the eggs. Beat well until completely blended. Add eggs and continue beating until well blended.
Spread mixture over the pressed bar mixture to within 1/4" of the edge.
Crumble reserved oat mixture over filling.
Bake for 25 to 30 minutes or until the topping is light golden brown. Cool completely.

FOR THE GLAZE:

Combine powdered sugar, butter and vanilla in a small bowl. Beat at medium speed, gradually adding enough milk for desired drizzling consistency.
Drizzle over cooled bars.

*Bars are best made no more than 1 day ahead as the crust starts to soften after a couple days.
*Store in loosely covered container in the refrigerator

Until next time,

Cheers!

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Sunday, October 6, 2013

Cake Dome Sunday # 35 : Harvest Bread

Autumn has arrived in full force here in Eastern Ontario and I've been gleaning the garden of vegetables before heavy frost turns anything remaining on the vines to mush. I harvested the last of the summer squash (patty pan squash) and decided to make several loaves of Patty Pan bread. Noah, my Newfoundland Dog inspected the patty pan for ripeness.

This bread is incredibly moist, flavorful with the added cinnamon and nutmeg and is definitely a bread you'll want to make. You can use any summer squash that you have in abundance. I had a lot of patty pan but zucchini would work just as well too.

I've been away for a couple weeks taking a much needed vacation to my home in Indiana and enjoyed a wonderful visit with my mother and two of my children and family. Of course shopping was on the itinerary and I visited a Williams-Sonoma store. I'm like a kid in a candy shop in Williams-Sonoma...except that they do NOT have penny candy prices! I did treat myself to this GORGEOUS loaf pan. I needed another bread pan anyway, and though this one will be seasonal for its use, isn't it fabulous? I just love the harvest scene it leaves on top of your baked breads and cakes.

I must give credit for this recipe to Anna Wight. Anna's blog is titled Sassy & Sweet Notes and I know you'll want to visit Anna's blog if you haven't already because she is a talented artist, gardener, baker, photographer and all around wonderful "farm girl" and online friend. This is Anna's recipe for Patty Pan Bread. I substituted cranberries for the nuts and used Vanilla Paste instead of vanilla extract. Frequently I substitute Chocolate Chips for the nuts as the Mister loves this bread with a little chocolate too.

Here is Anna's recipe for Patty Pan Bread, that I am now dubbing Harvest Bread because Harvest time is when made it and now that I have this fun Harvest Bread Pan...well...it just seems like the perfect name for it.

Harvest Bread

Yields 2 loaves of bread

Ingredients:

3 cups whole wheat flour (or use 1 1/2 cups white flour and 1 1/2 cups whole wheat for a lighter bread)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 eggs
1 cup vegetable oil
2 1/3 cups sugar
1 tablespoon of vanilla paste (or 3 teaspoons vanilla extract)
3 cups grated Patty Pan Squash (or zucchini or other summer squash)
1 1/2 cups cranberries (or substitute pecans, chocolate chips, raisins, dates...whatever you like)

Directions:

Preheat oven to 325 degrees F (165 degrees C).
Grease and flour two 8 X 4 inch loaf pans.
Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl. Set aside.
Beat eggs, oil, vanilla and sugar together in a large bowl.
Add sifted ingredients to the wet mixture and beat together well.
Stir in squash and cranberries (or nuts/raisins/chocolate chips...whatever you decide to add) until well combined
Pour batter into prepared pans.
Bake for 50 - 70 minutes, or when a tester inserted in the center of the loaf comes out clean.
Cool inn pan on rack for 20 minutes. Remove loaves from pans an cool completely.

ENJOY!

This bread freezes beautifully and you'll be happy to be able to pull it out of the freezer for a special breakfast treat when company arrives. That is...if you can resist eating it while it is fresh because it is ohhhh so good! I also have made it using mini loaf pans and have given it as little gifts wrapped up in a bow.

Until next time,

Cheers!

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Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday's, Share it One More Time, Much Ado About Monday, Feathered Nest Fridays, DIY Vintage Chic Friday, Herbanmama Wildcrafting Wednesday, The Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday Bo Betsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration