Here it is! I worked through my frustration with my machine and got the job DONE! I finished the blanket by sewing between the panels and sewing a nonstop one inch edge around the outer perimeter. I’m pretty pleased with it. For the project, I purchased: 2/3 yard of the navy flannel(and have enough left over for one more blanket), 1/2 yard each of the superman print and red satin fabric(with a lot of the superman fabric leftover and not much of the red satin leftover), and red yarn. The flannel piece I cut to 30.5″ x 30.75″. The red panels I cut to 12.5″ x 30.75″, and the superman panel I cut to 9.25″ x 30.75″. I attached the red panels to the superman panels with french seams, then placed right sides together, sewing the 3 panels to the navy flannel, leaving open one of the ends of the Superman panel. I turned the blanket inside out, so right sides were facing out, and sewed a seam at the top of the Superman panel that was left open, to close it off. I then top stitched between the panels, and finished with the one inch perimeter around the outer edge of the blanky.
It’s not finished yet, but this is about what it’s going to look like. It has navy felt on the opposite side. My machine is so frustrating, I can’t get the tension right so that the thread doesn’t loop up on the back. What I’d like to do is top stitch between the panels and around the outside edge to give it an inch or so border. I’m semi happy with it. Once I get it down right, I’ll post a tutorial, or at least the dimensions of the fabric I used.
I’m starting a new project. I’m 24 weeks pregnant today, and not sure if we’re having a boy or girl, so I guess that means twice the projects, with leftover gifts 🙂
Pumpkin Cake with Cinnamon Crumble and Icing
This cake was a huge hit at a football party we went to over the weekend. Everyone had seconds!
- 4 eggs
- 1 2/3 cups sugar
- 1 cup canola oil
- 1 can (15 ounces) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1.5 teaspoons cinnamon
- 1/4 cup cold butter cut into small pieces
- 1/4 cup butter melted
- 2 cups powdered sugar
- 3 Tablespoons almond milk
- Preheat oven to 350 degrees and grease a 9″ round spring form.
- Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
- Pour flour, powder, cinnamon, nutmeg, ginger, salt and baking soda into another bowl and mix.
- Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
- Pour the batter into the baking dish and level out the batter.
- Mix Crumble topping ingredients in a mixer until small clumps form. Be careful not to over mix into a dough. Spread over the top of the cake mix.
- Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool before removing from the dish or icing.
- Mix icing ingredients and pour over the cake once cooled.
I made the Downeast Maine Pumpkin Bread Recipe from AllRecipes. It came out pretty yummy. I added a cinnamon crumble to the top, and will probably add an icing, but we like things sweet in our house.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
I’m making this recipe tonight. I hope it comes out GREAT! I have been craving pumpkin bread for a while now, time to indulge!
I’ll start blogging soon…I hope you enjoy!