Stash buster and a Diet buster.

My one book I continually refer to is Karen Comb's "Combing Through Your Scraps". To me this is a Five Star book!  I love illusions using color values in quilts and Karen rocks at this.  This simple book is wonderful. I never dispose of scraps and keep boxes of precut strips and squares ready for the making of another scrap quilt.  If I have a few minutes on hand, or need a break from another quilting or sewing project, I'll piece together a 9 patch block. That is how this last quilt was created. I can't even tell you when I started it. I accumulated enough split nine-patch blocks until I had enough to make this quilt called "Off-Set Spiral". I love it. Even the less than lovely fabrics or fabrics you tire off are given new life using this method.

I added a binding without any border and I love how it looks.
I also did meandering quilting using the Bernina BSR. It was my first time experimenting with the BSR and what a great tool. I had the entire quilt "stippled" in no time. This quilt has some of my least favorite and tired out fabrics incorporated into it and they have been transformed into one of my favorite quilts.




The back of the quilt. Thank you Bernina Stitch Regulator!






Last but not least. Another cookie recipe.
Chocolate Mountain Cookies. My mom loves chocolate drop cookies. With Buttercream icing. Really reminiscent of homemade chocolate cake and wonderful with a glass of milk or cup of coffee.
So I just made her a batch. Happy Mother's Day!

CHOCOLATE MOUNTAIN COOKIES

(This recipe makes a ton, so you may want to halve the recipe)

1 cup shortening (don't use butter as they won't puff up quite so nicely)
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 cup milk
3 cups flour
2 tsp. Baking powder
1/2 tsp. salt
1 cup cocoa
1 recipe Buttercream frosting

Mix shortening, sugar, eggs and vanilla in a large mixing bowl. Mix dry ingredients together in another mixing bowl. Mix in flour mixture into the sugar egg mixture alternately with the milk. Mix well, but do not over mix. Measure a round tablespoon for each cookie onto a parchment lined cookie sheet. Bake at 350 for 14-15 minutes or until tested done. Frost with your favorite buttercream frosting.
(I mix 3 cups of confectioner's sugar, 4 Tablespoons butter, 1/2 tsp. vanilla extract and add 2-3 Tbsp. half and half until icing is the right consistency. It makes the ideal amount of icing.)

Recipe notes: I use buttermilk as I like the tender crumb that it creates. If you do, add 1/2 tsp. baking soda with the dry ingredients. Also, I'm not a big vegetable shortening user. However this is the one recipe I do.