Knit Top

So this was my first time knitting, and I just made it up. I did a seed stitch using worsted weight acrylic yarn and boucle yarn (the fluffy stuff). Then I did a stockinette stitch until I liked the length. I crocheted ball buttons and button hooks (simple ch10's attached to the back of the top). I also crocheted the sleeves and attached them. All in all, I thought it was pretty good for my first knitting project.

Baby Arm Warmers and Slippers

I made up the pattern for the armwarmers, so I'm trying to remember what I did. I think I started with ch40 and joined in a ring with a slst. Then I did a row of hdc. I did three rows (I think) with 3sc, 2fpdc repeated around. On the fourth row, I did a twisted fpdc (3sc, fpdc in 2nd fpdc of previous row, fpdc in 1st fpdc of previous row) around. I did this until it was half the length I wanted to end with. Then I worked 8 rows where I did one sc2tog per row (in the first 3sc space on the first row; in the second 3sc space on the second row; until the 8th row results in 2sc, 2fpdc, all the way around). Then I made a scalloped edge by doing a ch6 (I think) and a slst every 4 stitches. When I put it on her, I put her thumb through one of the holes, because I thought it looked more chic that way. I don't rememberhow I made the slippers (I didn't use a pattern), but if anyone absolutely loves them, let me know and I'll try to figure out what I did for those!

Detachable Flower Baby Beanie

Here's the free pattern I used. I made the first flower pattern in pink. I altered the second flower pattern, combining it with the flower in this pattern. Basically, I started with the flower from the first pattern, but added a second layer, as described in the second flower. I then did the same thing, starting with 6 loops intead of 5, to get the black flower. I made a ball button (4 sc in magic ring, 2sc each, 1sc each, sc2tog 4x) and fastened it onto the side of the hat. I hope that makes sense. I think I used a G-hook and it fits my cousin's 1-month-old.

Diaper Covers

 I used this free pattern and used Red Heart Super Saver (which is acrylic yarn) because I wanted something that would be machine washable. I omitted the pockets in the pattern, and added a skirt to the second pair.

I attached the blue around the middle of the cover and did a row of sc around. Then I made a ruffle by doing a ch4 and 2tr in each sc.

I have used these in two ways. 1)On hot days when I only have Bekka in a diaper, I put these on over the diaper so she at least looks cute and girly. 2)I have used these as covers to cloth diapers (that don't already have a water resistant lining). The acrylic is water resistant, so it works really well. You could also use wool, but I didn't have any on hand when I made these.

Low Carb Chocolate Cake

So I used the Atkins' recipe for Decadent Chocolate Cake for my own birthday cake. The recipe calls for unsweetened chocolate, but I found it a little too bitter. Next time I will use semisweet. To balance the bitterness and make it look a little nicer, I frosted it with nonfat whipped topping that I had in my freezer. This kind of topping does have more carbs than regular whipped cream, but it definitely has less fat and fewer calories. I sprinkled cocoa powder on top. Since the cake was made in an 8-inch pan, I thought there was too much empty space on the cake stand. So I made a simple chocolate glaze with powdered sugar, milk, and cocoa powder (didn't measure, just added until I had the right consistency and color); I put the glaze in a plastic bag, snipped off a tiny corner, and piped the design around the cake. It wasn't perfect, and it sometimes came out faster (hence the thick parts) -- I think because there were small clumps of sugar that blocked it, and when I squeezed hard enough a lot came out at once. Anyway, here's the recipe.


Ingredients:

• 4 ounces unsweetened chocolate, coarsely chopped
• 8 tablespoons unsalted butter
• 2 tablespoons water
• ¾ cup granular sugar substitute, divided
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 6 large eggs, at room temperature
• Whipped cream dusted with unsweetened cocoa powder (optional)

Directions:
Heat oven to 325°F. Grease an 8-inch springform pan and line the bottom with parchment paper; grease paper and set aside. Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add ¼ cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined. In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining ½ cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined. Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Serve with whipped cream.

Nutrition:
So, using Hershey's baking chocolate and cocoa powder and Splenda sweetener, here are the nutrition facts for the cake I made (not including whipped topping).
1/8th of cake: 233 calories, 22 g fat, 2.6 g net carbs
1/12th of cake: 155 calories, 14.6 g fat, 1.8 g net carbs

Scones

So, I went the super easy route on these. We had some frozen dinner rolls that we needed to use before we moved, so after thawing them, I smashed them into thin circles and fried them in oil (between the 2 and 3 on the heat setting -- we learned the hard way that you shouldn't go higher than that). Turn once, let cool on paper towel to drain oil, then top with whatever you like. We had butter, powdered sugar, strawberry jam, and honey on hand. My favorite turned out to be butter and sugar, and Jeffrey liked the honey and sugar best.

Banana Coffee Cake

If you're looking for something other than banana bread to make with those over-ripe bananas, this recipe from Betty Crocker is a winner. The original recipe calls for 1/2 cup miniature semisweet chocolate chips, which I didn't have on hand. So instead I topped the cake with a cinnamon-sugar mixture before baking to give it a little extra sweetness. To be honest though, I didn't really notice anything sweeter about the bites that included the cinnamon-sugar topping. Also, I had some leftover Buttery Brown Sugar Sauce, so I substituted 3 tablespoons of that in place of the butter. It's also great served over this warm cake, if you want it to be sweeter (since the cake by itself is not overly sweet).

INGREDIENTS:
Cake
2 1/4 cups Original Bisquick mix
1 1/2 cup mashed ripe bananas (about 3 medium)
(1/2 cup miniature semisweet chocolate chips)
1/4 cup granulated sugar
1/3 cup milk
2 tablespoons butter (or margarine), softened
1/2 teaspoon ground cinnamon
1 egg
(1/8 cup granulated sugar)
(1 1/2 teaspoons cinnamon)

Buttery Brown Sugar Sauce
1 cup butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla


DIRECTIONS:
1)Heat oven to 375°F. Spray 8-inch square pan (or 9-inch round if you happened to break your glass square pan and haven't gotten a new one yet...) with cooking spray. In medium bowl, stir all cake ingredients (except 1/8 cup sugar and 1 1/2 teaspoons cinnamon, if using) with wire whisk or fork until blended. Spread in pan. (Sprinkle cinnamon-sugar mixture over top, if using).


2) Bake 25-30 minutes or until gold brown and toothpick inserted in center comes out clean. Cool 30 minutes.


3)If using sauce: Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Drizzle over warm cake. Serve warm.

Note**: This cake really does need to be served warm. I didn't think it would make that big of a difference so I had a bite of the cake when it was cold. It was dry and tasted too much like over-ripe bananas. But when it's warmed up (I'd recommend 20 seconds in the microwave if you've had it in the fridge) it is moist and just the right amount of banana flavor.