A Quilt Finish

 

 

Yay! My first quilt finish of the year!! Actually this was 99% finished way back in October last year and various bodies have been snuggling under it all winter as it's been thrown across the back of the sofa, waiting to be finished.

I have the snowy weather to thank for that. What else is a gal to do when the weather outside is awful! So binding complete and photos done. It was a VERY cold photo shoot, and I think my neighbours thought I had gone totally mad. At one point I was trying to lay it on the snow covered ground, run to the door, boots off, sprint up the stairs, open a window and take a photo so as to get the whole quilt in the frame. By the time I got there the wind had blown it into a bundle. After three attempts I just hung it on the washing line.

It's a very simple design and used just one jelly roll with scrappy sashings and scrappy binding.

The jelly roll is Oh Deer by Moda, and the white is Kona Snow.

In my hurry to get back inside in the warm, I forgot to photograph the back - sorry!

It measures 50"x72" - an extra long throw for the sofa for my 6ft something youngest son!

 

 I'm writing up the pattern, so it should be available soon.

Linking up with Fresh Sewing Day at Lily's Quilts

 

Easter treats abound in our house this weekend. One involves a trip to the beach. Brrrrr!

But there are plenty of edible treats in this household too. No-one likes the traditional Simnel cake so we have a very, very unhealthy Easter Rice Kripspie cake instead (actually we have this for all celebration cakes - birthdays included)

It's very quick to make, so I thought I'd add the recipe to this post.

You need:

For the cake - 3 Mars bars (yep! you read right!!)

                       40 grams butter

                       3 tablespoons Golden Syrup

                       Approx 10 cups Rice Krispies

 

Melt the butter, Mars bars and Golden Syrup over a gentle heat in a saucepan. Blend together with a spoon. Remove the pan from the heat and add the Rice Krispies. Mix well. Spoon into a 22cm greased cake tin and press down well with the back of a spoon. Allow to cool and harden (refrigerate if you are in a hurry)

For the icing - 75 grams icing sugar

                        25 grams cocoa powder

                        40 grams butter

                        2 tablespoons water

                        50 grams caster sugar

 

Sift the icing sugar and cocoa powder into a bowl. Measure the butter, water and caster sugar into a saucepan. Put on a low heat to dissolve the sugar and melt the butter. Bring to the boil, remove from heat immediately and pour into the dry ingredients. Beat well with a wooden spoon to make a smooth icing.

Allow to cool and thicken a little, strring occasionally, then pour over the cake.

Add some chocolate mini eggs and enjoy! Happy Easter.