Elephant in the Room

So excited to see our new quilt in print. In the stores now - look for Easy Quilts Summer 2013 by Fons and Porter.

It's such a fun and whimsical design, great for a small child. It was designed by my daughter Yvette Jones who is an award winning graphic designer. Her recent foray into quilt designs has been very successful and I love working with her.

Gingerbread Man

Gift for a friend

My quilt is finished and into the hands of happy new owners.  One of the interesting features of this quilt is the variegated red and white thread we used for the machine quilting.  the center was from a magazine pattern and then I took off on my own.  I wanted a bigger quilt that focused more on the white than the red.    It created a bit of a lost and found effect and was not as harsh as an all red would have been.  It was quilted by Kathy Carbine of The Stitching Corner in Orem.  

Book Review of "Build Your Best Log Cabin"

"Build Your Best Log Cabin" is presented by Love of Quilting Magazine and Fons and Porter.

This is a great quilting reference book for your elibrary.  It has good tutorials on the three most popular styles of Log Cabin Blocks, the traditional, the courthouse steps and  the chevron.  Four quilts are presented with complete instructions as well as some additional tutorials on binding techniques.  Many layout versions are and size options are given.

I think my favorite quilt was the "Bears in Bertie's Log Cabin" quilt by Ricky Tims.  His choice of color, as always, was striking.  The combination and placement of the Log Cabin block and the Bear Paw block was innovative.  He shares some tips on bobbin work with trapunto as well as machine quilting ideas for this quilt.

Batiks were featured in "On the Dark Side" quilt by Lori Christianson.  The pattern is well written and an easy beginner pattern.

Another creative quilt was "Woven" which utilizes careful color placement to achieve the design.  Kudos to Shon McMain for this contemporary quilt.

And how about that Linked Chevrons quilt by Marti Michell.  Such a clever use of a courthouse step block intertwining.

Get your copy now. http://www.fonsandporter.com/landing/free-log-cabin-quilt-patterns

Book review by Marian Gallian
Pink Hippo Quilts

Winter Quilt Retreat

Just returned from Bryce Canyon where the Winter Quilt Retreat makes their home once every winter.  Thanks to Bonnie Miles who puts together such a wonderful event for all of us.  Only 1 small show and tell today but more to come later.  This is the Peek-A-Boo bag which was created and taught by Sherry Boren. Thanks Sherry.

Blue Hexies

I'm having so much fun making blue Hexies for my daughters quilt. It's a collaboration because she is embroidering all the centers.

Riley Blake Mystery Quilt Block of the Month

Well I've finished Block 1.  I chose to make it in taupes and soft pink.  My new living room is in these colors and I don't have many quilts to match the room.  They're posting all the blocks on pinterest.  Stop by there for block instructions and to see other peoples blocks.  http://pinterest.com/rileyblake/rbd-mystery-blocks/

Sighting at Just Sew quilt shop

I stopped in at my local quilt store in Highland, Ut and was pleasantly surprised to see one of my quilt patterns on display.  It was made by Val Goodrich. It was exciting to see the quilt made in pink and red instead of in all red.   The quilt pattern is called  "Forever in my Heart" and it is available  on my website. 

Freezing Uncooked Muffins

I've done my research and I'm freezing my first batch of muffins.  That will significantly save on the the calories I'm consuming for the week.  There is nothing like making a batch of 36 muffins and then needing to eat them all right now.  I know I can bake them all and freeze them but they never have that fresh out of the oven taste that I am after.

So I am bagging them in groups of 4-6 muffins.  I lined the muffin pan with the paper cups and scooped in the batter.  Off to the freezer they go for an hour or two.  Then put them in baggies.  Be sure to remove as much air as possible when bagging.  Label them being sure to include the date and cooking temp and time requirements.

When you get a craving for a muffin, remove the frozen muffin cups from the freezer and place the muffins into the muffin tin. Do not thaw.  You can bake the muffins while still frozen by adding between five and 10 minutes to the baking time or just bake until a toothpick inserted into the center of a muffins comes out clean.

Note for muffins made with baking powder and/or baking soda:
If you use baking soda or baking powder as a rising agent, the chemical reaction of rising occurs when you add the liquid.  Within about 15 minutes the rising action is done.  In this case it is best to cook the muffin first and then freeze the muffins.

Thank you Quilt Inspirations

Thanks to Quilt Inspirations for featuring some of my
Valentine quilts on her blog today along with other great valentine quilts.
See http://quiltinspiration.blogspot.com/2013/01/vintage-and-modern-valentines-part-1.html#

I spent quilt a long time reviewing their posts and I loved all of them.  In fact I posted a lot of the quilts to Pinterest.  If you haven't been to Pinterest yet, it's not too late to start.  Start here if you like  http://pinterest.com/pinkhippoquilts/

Enjoy!

Marian Gallian

Pumpkin Chocolate Chip Muffins Recipe

Pumpkin Chocolate Chip Muffins

There is a story that goes with these muffins.  In the early 1990’s I was totally addicted to these muffins.  I would drive across town every morning and buy one at Bumbleberries Gas Station for $1.00.  They had a little bakery and they made them fresh every day.  One morning I bopped in and noticed something was terribly wrong.  Upon inquiry I found that they were closing and it was their last day.  I panicked and immediately asked for the recipe to make them myself.  After some coercion on my part mentioning my daily addiction and best customer status, they gave me the recipe – the only hitch was it made 200 muffins.  I successfully reduced the recipe to make only 30-36 muffins.  The story continues because my youngest son Ryan sensed a business opportunity here.  He offered to make them for me and would sell them to me for only $1 per muffin.  Of course I would provide all the ingredients and tools.  Naturally I accepted his offer - often.  Thus the legend of the Pumpkin Chocolate Chip Muffin.  It’s a family favorite.

Beat:

1 cup vegetable oil

1 cup brown sugar, firmly packed

2 cups sugar

Add:

4 beaten eggs

2 teaspoons baking soda dissolved in 8 teaspoons warm water

Add:

2 cups canned pumpkin

Mix together:

3 ½ cups flour

1 teaspoon baking powder

1 teaspoon salt

¾ teaspoon ginger powder

1 teaspoon ground cloves

1 teaspoon nutmeg

2 teaspoons cinnamon

Have ready:

½ cup warm water

Gently add flour mixture and warm water alternately to sugar mixture.

Add:

1 ½ cups chocolate chips

Stir.  Fill muffin tins 2/3 full.   I always  sprinkle additional chocolate chips over the top before baking.

Do not overmix ingredients and refrigerate batter betweeen oven batches.  

Bake @ 400 for 22 minutes. 

Happy New Year

We've been published again

We have been published again.  "My Stars VIII" was published in November 2012 and we are pleased to 
announce that our quilt Child's Garden was selected to be included in their book.  This quilt is available on our website.



 

Cheese and Potato Casserole

I'm always on the lookout for a great recipe.  Christmas dinner today provided a good one. 

Cheese and Potato Casserole

Preheat oven to 350 degrees

1 bag 32 oz. frozen hash brown potatoes (We used the Ore-Ida Southern style diced potatoes)

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup of sour cream

1 1/2 cup grated Colby Jack cheese

1/2 teaspoon pepper

1/4 teaspoon salt

2 Tablespoons dried onion flakes.

Directions:

Potatoes should be thawed just to the point where they are all separated in the package. 

Mix all ingredients in a bowl and pour into a 9" by 12" casserole dish and bake for 50 minutes to 1 hour uncovered, until hot and bubbling.  Serves 10-12. 

Grandma's legendary chocolate cake recipe

As far back as I can remember this has been the favorite cake of our family. It is served on all special occasions including thanksgiving where it sits side by side with the pumpkin pies. It is a must for birthdays. Enjoy!

1/2 cup margarine
1/2 cup oil
1 cup water
Bring to a boil in a small pan and then set aside 10 minutes to cool.

1/2 cup buttermilk blended with
1 teaspoon soda
Set aside to let chemical reaction occur.

In a large bowl mix together the following:
2 cups sifted flour
1 3/4 cups sugar
1 teaspoon salt
1/4 cup cocoa
Mix together.
Pour in the margarine oil mixture and beat until smooth.

Beat in:
2 eggs
the buttermilk mixture from above
1 1/2 teaspoons vanilla

Prepare your 9" by 13" pan by greasing it and sprinkle with cocoa.

Pour into pan and bake at 350 degrees for 30-35 minutes until toothpick inserted in center comes out clean.

Cocoa frosting

1/2 cup butter
1/4 cup cocoa
3 cups powdered sugar
3-4 tablespoons non dairy creamer
1/2 teaspoon vanilla

Mix until nice and creamy in texture and spread on the cooled cake.

This cake is best on the second day so it is a good recipe to make ahead of time.  You can buy powdered buttermilk and reconstitute it for use in this recipe.