Second head wrap, amazing what you can create when bored enough. Not loving this holiday season at all, totally fed up and bored, can't wait for normal service to resume.

So here is another headwrap, made exactly the same way as the first.



Only the central panel is different, I used a stocking stitch base with a lace chevron detail.



All the shaping is the same as the first one.

Knitted headwrap...using leftover sock yarn.

For a few years I have been making socks, and fingerless gloves for myself, always from a 100g ball...always with a little bit left over. so I now have a bagful of this little leftover balls. Depending on my original sock pattern there is sometimes enough left over to make a pair of baby socks, however I rarely have need for baby socks lol

So in my quest to use up leftovers, I came up with this.

This is the front of the headwrap.



and a view showing the inside and the back closure.




Here folded in half so you can see the shaping.



and finally the button closures.




Using 4mm needles and sock yarn used double.

Cast on 12 sts

1st row. K1.K2.P2.Moss stitch 2 sts.P2.K2.K1
2nd row.K1.P2.K2.Moss stitch 2 sts. K2.P2.K1

cont in pattern for 6cm, then on the right side inc 1 st either side of the moss stitch panel, making the moss stitch panel now 4 sts wide.

cont in pattern, incorporating the extra sts into the moss stitch patterning.

When work measure 12cm, inc again by making 1 st either side of the moss stitch panel, which is now 6st wide.

Inc again at 14cm, moss stitch now 8sts wide.

Inc again at 16cm, moss stitch now 10sts wide.

Work in set pattern till piece measures 30cm long.

Dec 1 st each side of the moss stitch panel, now 8sts wide.

Dec again at 32cm, moss stitch panel now 6sts wide

Dec again at 34cm, moss stitch panel now 4sts wide.

work pattern as set to 40cm, dec 1 st either side of moss stitch panel, now back to original 2sts wide.

work a further 6cm in pattern.

work 3sts, then yarn over needle and work 2 sts together. work 3 sts, then yarn over needle and work 2 sts together, work last 2 sts.

next row, work in pattern, this now gives you 2 small button holes.

Cast off , weave in the yarn ends.

On the cast on end, use the yarn ends to stitch on 2 small buttons.

Sorry about this last pic, it was late at night and just using my phone, but you get the idea of how the wrap looks when wearing it.

Gifts Sent...

For some friends I made these scarves, using Rico Can Can Yarn, which before Christmas was like gold dust to find. I searched in shops and online for over a month before i could get all the colours that I wanted. Thankfully it knits up fairly quickly.

Aqua/Jade green



close up of frilly edge.



I also made it in purple...

and in fuschia pink.

I also made one in red/burnt orange/black...and totally forgot to take a photo.

this pom pom scarf was also for a lovely friend, based on the ones we had seen in the Accessorzie shop window.

Xmas Cupcakes

Don't fancy making a large Christmas cake? bit worried about making a large cake? Then these are the cupcakes for you...

90g butter
110g brown sugar
350g dried mixed fruit
65g cherries,chopped
100g plain flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

1 large tbspn orange marmalade
2 eggs
2 tbspns brandy

Topping...
2 tbspn brandy
40g butter
1 large tbspn golden syrup
50g flaked almonds
65g cherries, chopped
1 tbspn plain flour


Cream the butter and sugar, till well blended and smooth.

Sieve the flour,baking powder,nutmeg,ginger,cinnamon

Beat the eggs with 2tbspns brandy

Take the bowl containing the butter and sugar, gradually add the contents of the flour bowl and the egg mixture, alternately.

Melt the marmalade a little and add that to the mix.

Finally add the mixed dried fruit and the chopped cherries.

Mix thoroughly.




Line a muffin tin with 12 paper cases.

Spoon in the mixture about 2/3 full.



Bake Gas mark 3-4 for approx 50 mins, or until springy. Insert a metal skewer into the middle of a cake and if it comes out clean they are done.

Take another 2 tbspns of brandy and dribble a little over each cake while still warm.

Topping....

In a small pan, melt the butter,cherries,almonds,golden syrup.

Cook through till the butter and syrup are melted and the cherries and almonds are coated

Stir in 1 tbspn of plain flour and mix well.



Spoon a little of the mix over each cake, and pop back in the oven for around 10mins, until the almonds are just starting to go golden.

turn onto a wire rack to cool.




When cool, dredge with a little icing sugar.




enjoy, possibly with a cheeky glass of mulled wine and maybe a little cheese.

Mulled Wine Cupcakes

Mulled Wine Cupcakes...

.... with a chocolate centre and a chestnut butter frosting.

2 cups plain flour
1.5 tspoons baking powder
0.5 tspoons bicarb of soda
0.5tspoons cinnamon
0.25tspoons nutmeg
0.25tspoons ground cloves
3/4 cups of butter
2/3 cups sugar
2 TBspoons orange marmalade
2 eggs
2/3 cups sour cream
2/3 cups mulled wine

Combine the flour, baking powder,soda,and spices.

Cream the butter and sugar.

Beat the eggs with the marmalade and mulled wine

Add the dry ingredients and the wet ingredients to the butter/sugar mix, alternating them and mixing well.

add the sour cream and mix well.




Melt 2.5 oz of dark chocolate, add 2 TBspoons cream and mix well to make a ganache.




Line muffin tin with paper cases, fill to about 1/3 with cake mixture. Add half a tspoon of the chocolate ganache.




Top with the rest of the cake mixture, and bake gas mark 4 for around 25 mins until springy.

when cool, add the frosting.

Approx 12 roasted chestnuts, either roast your own and scoop out the flesh, or buy tinned/vacuum packed.

Blitz them in an electric mixer or processor.
Add 2 oz butter and 4 oz icing sugar and one capful of vanilla essence.
Blitz again. You don't need it to be smooth, just well mixed.

spread a little on each cupcake. this amount is only enough for spreading, if you want to pipe you will need more of the mixture.



Take the bar of dark chocolate and scrape it with a broad knife to get flaked chocolate.



sprinkle over the cakes.



enjoy.

Rum Truffles...

This recipe was given to me by a lovely Australian friend.

250g shortbread biscuits
1 can nestle condensed milk
1/2 cup chopped cherries
3 TBspoons cocoa
1/2 cup powdered milk
1/2 cup coconut
4 TBspooons rum

extra coconut

firstly smash up the biscuits, i put them in a bowl and ound them with the end of the rolling pin.



Add all the dry ingreients and mix.



Add the cherries, condensed milk and rum, and mix thoroughly.



Pop in the fridge for at least half an hour to stiffen up.

then roll small amounts into balls and roll each one in more coconut, pop into tiny cases.



Put back in the fridge to set properly. Makes around 65 truffles.....sounds a lot?? believe me they don't last long. I have made TWO batches alteady, and they are all gone.

last year I made lots and boxed them up in 6 inch cake boxes to give away to friends. The boxes were just plain white so I drew Rudolph on them all and coloured them with promarkers.

Banana,honey and oats cupcakes

...with a honey and cinnamon frosting.

1/2 cup butter
1/2 cup sugar
2 eggs
2 bananas, 1 mashed, 1 chopped
4 TBspns honey
1 1/2 cups plain flour
1 cup oats
1tsp baking powder
1 tsp bicarb of soda
1/2 tsp salt
1/2 tsp nutmeg

Cream the butter and sugar.
Add all other ingredients except bananas, mix well.
Add mashed banana
mix well
Lightly stir in chopped banana

distribute evenly between muffin cases, makes approx 10

bake at gas mark 4 for 20 mins.

When cool, make up some frosting.

1/4 cup butter.

1/2 cup icing sugar

1 TBspn honey

1/2 tsp cinnamon

pipe small gems onto each cupcake.

As always , make a cuppa, kick back and enjoy.

Socks finished...these are for me, the yarn is Alpaca. I really must remember to hand wash them otherwise they will shrink and felt up into baby socks lol



these are a xmas gift..



and so are these....



and these are all the socks I have made over the past 5 years. The only pair missing are the very first pair, that I took apart to repair and then couldn't, so I now have 2 half socks. Not sure what to do with them, feel quite sentimental about them and don't want to bin them lol

Baileys & Choc Chip Cookies

oh so lovely, proper luxury cookies. Makes 20.

125g butter softened
100g soft brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon bicarb of soda
225g plain flour
1/2 cup of chopped hazelnuts( approx 65g)
1/2 cup of dark chocolate (approx 12 squares,chopped up small)
4 tablespoons baileys Irish Cream


Cream the butter and sugar, beat in the egg.

Add the flour,salt and bicarb,and mix really well.

Add the nuts.



Chop up around 12 squares of dark chocolate,add to the mix. Finally pour in the Baileys.




Mix well and drop spoonfuls onto a baking sheet. These cookies do not spread a lot, 6 on a sheet will be just fine.




Bake at gas mark 4, for around 10-12 mins, till golden and just set.
Allow to cool on a wire rack.




serve with a cuppa,goes especially well with creamy coffee.

We have a new baby in the family, Emily Daisy.

I bought a couple of little bits for her but wanted to include something homemade. these socks are 3-6 months, so should last a while.



I also made this card.



Finished off with these fabby pins from The Ribbon Girl.

Toffee Apple Cookies

makes 21...

125g butter
200g sugar
1 egg
200g plain flour
1/2 teaspoon bicarb of soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
couple of handfuls of dried apple rings

approx 12 toffees and /or fudges

Cream the butter and sugar, add the egg and flour/cinnamon/nutmeg/bicarb

Chop the dried apple into small pieces

mix everything together.

Take teaspoonfuls of the mixture and roll into balls. place 6 on a baking sheet.



Flatten with the palm of your hand and using a spoon make a dent in the middle.
.


Melt the toffees and or fudge. I used 12 toffees that were going soft in the cupboard and threw in about 4 pieces of fudge for good measure. You could use either or both, soft toffees are better as when these set you don't want to break your teeth on them.

fill each dent with a dollop of toffee/fudge mix.




Bake gas number 4 for around 12 minutes.

leave them to cool on the tray, if you try to lift them hot the toffee middles will fall out lol

I found the best way to get them off the tray was to twist them off in a circle.



Perfect with a cuppa.