Knitting in the Round: Spring Hat

Last weekend, I brought along a couple of balls of  Lion's Brand "Vanna's Choice" Worsted weight yarn to "Fat Camp."  Between playing and eating, I had plans to attempt to knit a hat with circular needles.  After several mis-attempts at starting the hat, I finally figured it out, and only made a few mistakes on the brim of the hat (they are on the other side).  I finished the stripes on the bus this week and think they turned out fine, but then I realized I had to use double pointed needles(dpns) on to shape the top of this beanie.  Well, I swallowed my fear, bought the needles and decided to finish the hat while babysitting a sleeping babe.  Mart, Whit, I may have used your computer to watch how to use dpns on youtube.  I more or less butchered the top, but managed to salvage the hat.  This knitting hat thing?  I kind of dig it.  I even might be ready to attempt the dpns again soon!

PS: This hat fits a 24-25 inch head.  Yeah, I kind of botched something pretty basic, but since I wasn't making it for anyone in particular, I'm not too worried about that.  I may just give this to the person with the biggest head I know.......  

S'mores Stuffed Chocolate Chip Cookies!

Above is pictures of the cookie that ate all the other cookies.  Seriously, this is cookie monster, if he were a cookie.  Anyway, I decided to make S'mores stuffed Chocolate Chip Cookies because I was curious, and wow, these cookies are amazing.  However, I'm kind of scared to give these bad boys away so I'm not sure what I'm going to do with them as I can only eat 1/2 of a cookie in one sitting.



S’mores Stuffed Chocolate Chip Cookies
Yield: 12 large cookies (These are like three cookies in one!)

2 sticks (8 ounces) softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
2 eggs
1 tablespoon vanilla
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semisweet chocolate chips (I strongly recommend using mini chocolate chips. Minis makes the dough easier to work with)
24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise


1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or a silpat liner. (Parchment Paper makes cleanup so easy!)
2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.
3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.
4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

(You can view the original post of this recipe on Picky Palate)

Brown Sugar Chocolate Chip Cookies

I tried a new chocolate chip cookie recipe last week and it was a hit!  I took them to a church function and then to work the next day and was told the recipe is a keeper.  Enjoy!


Brown Sugar Chocolate Chip Cookies 
Makes 4 dozen cookies.

2½ cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chunks, or chocolate chips
1 cup chopped walnuts

Preheat oven to 350°F.
Line sheet pans with parchment paper.
In a small bowl, whisk together the flour, baking soda and salt. Set aside.
Using a mixer with a paddle attachment, cream the butter and sugar until light, 5 to 7 minutes. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

On low speed, add the flour mixture, and mix just until blended. Stir in walnuts and chocolate chunks. Drop by tablespoons  onto sheet pans, 2 inches apart. Bake  for 12-15 minutes. Via "Memories in the Baking." 

Note: Don't refrigerate this dough.  

Sherpa Made: Hats!

I started knitting (not with a loom) hats last fall.  These two are double stranded worsted wool hats made in a panel and then there's a seam up the back.  I keep telling myself I need to learn to knit in the round.  Soon.  Soon!