recipes

Snowy April

Apparently April has been the snowiest month of this winter, here in TO! I just saw some hail falling, too. Yeeesh.

sweetfibermilkweed

I’ve been working on an XL version of my Milkweed Shawl pattern – which originally came out in 2008. That’s seriously an AGE in digital knitting patterns! It needs some new photos and layout to freshen it up, and I’ve been meaning to do a larger version for years. I’m actually striping 2 different colourways of Cashmerino 20 from Sweet Fiber Yarns – I had bought 2 different ones by accident, but they look great together and blend really nicely. I’m at the point now where I’m starting to worry about running out of yarn…here’s hoping I don’t have to rip back again.

WGmerinosilk

I hadn’t spun in weeks, but got back to the wheel this past weekend. This 50/50 merino/silk from Woolgatherings on Etsy is so soft, and the colours are just gorgeous. I split the top vertically into 2 pieces and am spinning each one separately, then I’ll chain ply to preserve the colours. I really wanted this yarn to be a heavier than my “default” thickness (which is pretty thin), so I’m aiming for about a worsted-weight 3 ply.

caterpillargreen

Despite all the other work I’ve got going (and the fact that I have only 2 hands, dammit) I couldn’t resist winding this awesome yarn from Caterpillar Green in Vancouver, in Blue Light. I wind a lot of yarn by hand these days because I can’t be arsed to set up the swift and ball winder, but it was worth it to see how this yarn stripes up! It’s designed to stripe nicely for top-down, triangular shawls, but of course I’m thinking of a light spring cardigan. At a whopping 600 yards, this skein might just be enough for a little topper. Stay tuned…

jamcookies

This week’s cookie is Jam Thumbprints from Love and Olive Oil, spurred on by the several half-full jars of homemade jam in the fridge! They’re filled with raspberry, blueberry, and meyer lemon marmalade. They’re pretty, tender, and way too easy to eat!

Here’s hoping Spring is actually spring-ing where you are.

chocolate chip cookies

cardigan in progress

cardigan in progress

This morning I’m knitting a sleeve. I knit this chunky cardigan from the bottom up (Quince & Co Osprey in Pea Coat), but I cast on the sleeves provisionally so that I could knit them from the underarm down. I don’t love the wrestling that comes with knitting sleeves top down, but it IS really efficient in terms of yarn use and getting the sleeve length right! I didn’t put in buttonholes, so I’m thinking of either adding a zipper or ties.

cooookies.

Chocolate chip cookies? Yes please. Adapted from Brown Eyed Baker. (I only ate one for breakfast, I swear.) This is the recipe I go to most often, lately. I make the cookies a bit smaller than the original recipe calls for, because smaller cookies means you can eat more of them! They are a little bit crisp on the outside, but nicely chewy inside. I’ve streamlined the recipe a little to reflect how I actually make them.

Thick and Chewy Chocolate Chip Cookies
yield: about 2 dozen 3-inch cookies

INGREDIENTS:
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon baking soda
1/2-3/4 teaspoon salt
1-1 1/2 cups semisweet chocolate chips

DIRECTIONS:
1. Heat the oven to 325F. Line 2 large baking sheets with parchment paper.

2. With an electric mixer (or by hand), mix the melted butter and sugars until thoroughly blended. Add the egg, yolk, and vanilla until silky and combined.

3. Add the flour, baking soda and salt, and beat at low speed just until combined. Add the chocolate chips and stir on low speed until combined. The dough may seem a bit crumbly, it’s ok!

4. Gently roll golf-ball-sized scoops and place them on the cookie sheets a couple inches apart. Press down slightly until about 1/2″ / 1cm thick.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 12 to 15 minutes, rotating the baking sheets halfway through the baking time. Cool the cookies on the sheets for a few minutes then remove to a wire rack…or your mouth.

Cookies keep quite well in an airtight container for a work week of lunchtime treats!