This is another embroidery project I worked on over the course of two days. I started it one evening and finished it the next. This was really fun and I’m pretty happy with how it turned out. And it was some good embroidery practice!

I typed the word “home” in illustrator to size and then taped the fabric to the computer screen and traced it. Then I fine tuned the tracing and got to embroidering, using lots of colors from my stash. I hung it right by the front door and I think it works great in our living room.

Home sweet home!

Here’s some progress photos:


shark monster embroidery.


Just a quick embroidery to do get my craft on. I feel like I have been spending my free time cooking, or crocheting, so I wanted to work on something kind of quick to have a little change of pace. Also, I’ve been kind of embroidery crazed lately – got a few projects in the works actually! I saw this on this blog a while ago, and tried to make something like it. Everything she makes is so adorable and well done. I love her interpretation of the character she creates.

fabric scrap bunny.


My good friend had a baby boy this week, so I made him this little bunny out of some fabric scraps! I just traced the shape of the bunny on the fabric, embroidered the little bunny face, and sewed them right side together, leaving about a 2 inch hole at the bottom. Turned it inside out, stuffed the little guy, and sewed up the hole. I made a red one for his big sister too!

funfetti cookie for one.

funfetti milocookie

After dinner tonight, we decided we needed something sweet. Dj suggested a chocolate chip skillet cookie, but since it was just three of us, I thought that would do TOO much damage (doesn’t mean it wont be coming in the near future…), So i opted for this funfetti cookie for one – in our case…three.

It totally satisfied the sugar craving, and we were able to whip it up in no time. We each got a little taste, and I’m not left with two dozen cookies calling my name all weekend….Probably not the healthiest habit to get into, but it sure was tasty!

  • 2 Tbsp earth balance
  • 4 Tbsp sugar
  • 1 1/2 tspn egg replacer, plus 2 T warm water, combined
  • 1/2 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sprinkles
  1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray.
  2. In a medium-sized mixing bowl, stir the earth balance and sugar together until creamed. Mix in the egg replacer and vanilla.
  3. Stir in flour, baking soda, salt, and sprinkles until just combined. Do NOT overmix.
  4. Place the dough in the center of the prepared cookie sheet into a big ball. flatten a little bit –  Bake for 14-16 minutes until the edges are browned. The center may appear undone but that’s what you want. It will firm up. Allow to cool completely ON the baking sheet. Enjoy!

chocolate chip ginger cookies.


If chocolate chip cookies and molasses ginger cookies had a baby, these would be it!

1 stick earth balance
2/3 cup dark brown sugar, packed
1/3 cup  granulated sugar
1 egg replacer
2 tablespoons dark molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chiops

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, beat together the earth balance and sugars until light and fluffy. Beat in the egg replacer, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

I baked mine for about 9 minutes, but think i might go a little longer next time to get them a little more crunchy.

lentil soup.


It is COLD in chicago. The high today was 9 degrees. When I saw smitten kitchen post this recipe today – and I just happened to have everything on hand to make a vegan version of it…it was a sign that I needed to make it for dinner!  It’s the perfect comfort food when the weather is as cold as it is. Were going to serve it up with some crusty garlic bread and spend the rest of the night under the covers!

Here is my take on it!

olive oil
half a package of uptons italian sausage seitan
1 medium onion, diced
2 celery stalks, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned  kale

Heat olive oil  in a large pot on medium heat. When hot, add the seitan, breaking it up with a wooden spoon until it starts to cook a little bit (maybe 2-3 minutes). Add the onion, celery, carrots, garlic, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the seitan until the vegetables soften a bit, another 5 minutes. Add the lentils, tomatoes, water, more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick.)

When the lentils are cooked, add the kale and cook until the leaves are tender, just a few minutes more.

granny stripe blanket: progress.


I started my first afghan! This is going to take me some time, but I will try to record my progress here. The photo above shows my color pallette. It took me a bit to figure out how to do this – I was getting the basics of it, but the pattern I was following was throwing me off – I dont think it was well explained. My friend agreed to skype with me and help me figure it out, and I happened to come across a better explained pattern and I went right to it! This is actually pretty easy. If you can double crochet, you can do this!  Im going to be going to china next month, and have ALOT of down time on the way there and back, so hoping to get to this then assuming I have room in my luggage to bring this with! stay tuned…

ginger cookie sandwiches.


Ginger cookies. yum. One of my favorites for sure, and my love of ginger -baked goods has definitely grown this winter. So when I saw a recipe that turned them into sandwich cookies I knew I was game. Two cookies sandwiched between orange cream cheese frosting; sign me up!

The recipe is adapted from here .These were easily made vegan by subbing earth balance for the butter, and using an egg replacer for the egg. I prefer a cream cheese frosting, so I went that route.

Now, to not eat this whole batch….These did NOT dissapoint. Even the dog wanted in on the action. Found him on top of the kitchen table (all four legs, standing ON TOP of the kitchen table) helping himself to one….

crocheted baby blanket.

blanket1 blanket2

I finished this blanket over the christmas holiday break, but am just getting around to posting it now because I finally sewed the strands in. This was incredibly easy and because I used a fat hook and bulky yarn, it went really quick. I used about 6 skeins of yarn I believe. I started with 65 chains and single crocheted all the way through. Even though I have crocheted other projects before, I have never crocheted in a straight line very successfully. I made myself figure it out (i know its not hard, but i had to figure it out on my own). I definitely want to take another stab at this and make one a little bigger for milo because he has been asking for one after seeing me make this one. And this one is far from perfect, but its complete and it will hopefully make a nice gift.

and I can’t say this enough….Crocheting is SO much easier than knitting! This would have taken me months to complete if I was knitting. Go crochet go!

almond joy bites.


Lots of food posts lately….I need to start crafting soon. Well, this is another food post until then…

Almond joy bites! these were so easy to make, and I had everything on hand!

3 cups of shredded coconut
1/4 cup brown rice syrup
about 2 cups of chocolate chips
1 T coconut oil

mix the coconut and the brown rice syrup in a bowl. (add more if your coconut is too dry- should be coated, but not drenched in it) roll about a tablespoon or so of the coconut mixture and place on a pan with parchment paper. Top with an almond and put in the fridge for about 30 minutes to get cold. Meanwhile, start making your chocolate. in a double boiler, melt half of the chocolate chips, stirring often.  Add the rest, and then whisk in the coconut oil. Dip the coconut balls into the chocolate and let cool in the fridge a few hours, or over night. Serve at room temperature. Tastes just like an almond joy!