KNITTING WITH PURPOSE

I am a knit-a-holic. And a Knitsomniac. This means that I spend a lot of time knitting. Really a lot. I have at least 12 WIP’s right now (I refuse to count because I don’t want to know the exact number) and I’m not proud of this. I have a kind of rule that I usually stick to that before I can cast on a new project I have to finish one of the WIP’s so I figure I’ll be caught up at some point in my life.

Since I’m nearly always knitting something or other I have a lot of great handmade pieces but recently I noticed that I have more accessory pieces and socks than anything else. This isn’t necessarily a bad thing but it’s something that I realize every winter and wonder why on earth I don’t knit more sweaters. Admittedly I live in a climate that isn’t conducive to knitting at all really. I get about three months tops of ‘cozy knitting by the fire’ nights and that’s being generous. This is a large part of why I knit more small pieces so as not to warm myself up more than I already am.

It’s early August as I write this and wearing a heavy sweater is the last thing that I want to do in the 110 degree heat we’ve had but I think I’m going to break my usual routine and cast on a sweater so that I’ll actually be able to enjoy it this winter instead of kicking myself later on. When I say sweater I mean SWEATER. I mean heavy wool, maybe some tweed and LOTS of delicious cables. The kind that you see in brochures to Scotland or Ireland and want to own. That kind of sweater. I did start a Worsted Boxy a couple weeks ago and am plowing along on that right now. It’s easy and mindless knitting which is just the thing now and then but I am itching to get something intense and cable-filled on my needles ASAP. 

This is my Worsted Boxy by Joji Locatelli. It’s miles of stockinette but at least it’s in the round because I just can’t handle seaming. Ever. The only mods I made to this are swapping DK weight instead of worsted and I kept the needle size called for in the pattern. I did this because although we do get some super chilly days here in the winter I also wanted it to be just a tad more flowy and airy and I’m really loving the fabric this is creating so I know the finished sweater will be heaven. 

The colorway is one of my own and it’s called ‘Not Your Housekeeper’ which is an ode to Mrs. Hudson on the BBC series Sherlock which I adore completely. Oh! I almost forgot. I’m doing this sweater as part of Shannon Cook’s Summer Sweater KAL! Hopefully I’ll make the end date for this but regardless, knitting is a journey and it’s always a joy. 
Happy knitting! 

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Ch Ch Ch Changes…

After about five long years on Etsy I have decided to make the leap to a .com and I couldn’t be more excited about this decision. I have loved Etsy but I’ve outgrown it now and it’s time to part ways. It has become more and more difficult to wade through and find things that are truly handmade and the fees have been over the top for a small business.

In the next week you will be able to view all of Knitsomniac Designs’ colorways and order right here! I will still be doing some dyed to order skeins by request but most skeins will be dyed and listed and ‘ready to ship’ instead. I am really looking forward to this switch as I’ve been spending more and more time with my dye pots and less time available to design patterns and knit. Because what’s great yarn if you never get to knit with it, right?

Stay tuned for all the new Valentine’s Day colorways coming soon!!

Socktoberfest guidelines and fun stuff…

Hello!! This year I will be hosting Socktoberfest along with two of my favorite people, Sarah and Karen. You can find them both on Instagram as @anyonecanquilt and @kaymadchi… These ladies are both incredibly talented sock knitters and all-around queens of awesomeness. Love them both!

We will be having two awesome sock KAL’s this year for you to choose from. The first will be ‘Into the Woods’ by Knitsomniac Designs (QueenJennifer on Ravelry). These are a classically cabled toe-up sock knit in fingering weight yarn. The second pattern will be any plain ‘Vanilla’ sock of your choosing. I will be using ‘Toe-Up socks with a difference’ by Wendy Johnson but you can use whatever plain sock pattern that you like. This will be perfect for showing off any busier yarn you may want to use.

The KAL will be starting October 1-31st and you can knit & enter as many or as few socks as you would like during this time.

Prizes — We have some gorgeous prizes that you won’t want to miss out on. We have a skein of yarn from The Flying Kettle and one from Knitsomniac Designs. There are also several project bags and patterns up for grabs so stay tuned here and on Instagram.

We hope you will join us while we knit socks and bake up some yummy recipes!!!

xoxo,
Knitsomniac

Socktoberfest 2014

It may sound cliche’ but Autumn is my favorite time of the year. After spending most of my life living in the desert I’ve had more than my share of desert heat so I look forward to feeling that chill in the air and the sound of leaves crunching underfoot.

To help celebrate Autumn I will be hosting the second annual Socktoberfest. Tune in all month for recipes, knitting ideas, baking, knitting ideas, spooky movie lists, pinking goodies and sock knitting!!! There will also be contests and giveaways so stay tuned and enjoy some cozy Fall fun.

xoxo,
Knitsomniac

Bilbo’s Seed Cake

I’ve been reading The Hobbit yet again and every time I read the chapter ‘An Unexpected Party’ I feel like making poppyseed cake.

This is a fast and easy version of the timeless cake that you can throw together in a moments notice. Just in case Thorin and company appear unexpectedly on your doorstep…

Bilbo’s Poppyseed Cake

3 cups all-purpose flour
2 cups sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup poppy seeds

***Mix these together in a large mixing bowl and set aside.

In a second bowl add:

4 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup melted butter
1/2 cup applesauce
1 – 12 oz. can evaporated milk
3 T. Orange juice
Zest of 1 orange

Mix the wet ingredients together and stir into the dry ingredients.
Grease and flour a 10″ bundt pan and set aside.
Do NOT overfill! Fill about 2/3rds full and if you have extra batter then use it to make muffins or put it in a loaf pan.

Bake for 30-45 minutes at 350 degrees until the cake bounces back when you touch it.
Let cool for 10 minutes before turning onto a cooling rack.

Optional Glaze–

1 cup orange juice
3/4 cup sugar
1/4 cup butter

*** Stir until blended in a small saucepan over medium-high heat. When fully combined, remove from heat and add 1/4 tsp. almond extract. Stir well and drizzle over the warm cake.

Happy Halloween!

I got to be a parent volunteer today for Lilly’s Halloween carnival and bring the treats for Ben’s party so I decided to go dressed up like my favorite lady. We’re all kind of going blind from the sun in this picture but that’s the desert for you. It’s hard to believe that it’s been 20 years since Nightmare Before Christmas came out!

I hope everyone had a wonderful Halloween and didn’t eat too much candy! Such a wonderful time of year 🙂

Buffalo Girls

Buffalo girls won’t you come out tonight? Tough and rugged boot socks with a little fun color to keep them feminine.

These are the third sock installment in the Socktoberfest ebook with just one more to go! You can get the entire ebook for just $10 through October 31st by using the code ‘buffalo girls’

All featured yarns are available at KnitsomniacDesign.etsy.com

xoxo,
Knitsomniac

Muddy Buddies & Charlie Brown

In our house it doesn’t feel like Halloween-time unless we watch ‘It’s the Great Pumpkin, Charlie Brown!!!’ at least a few times.

We like to eat Muddy Buddies alongside our Charlie Brown viewing. Every bit as fast and easy to make as rice crispy treats except Muddy Buddies taste like a peanut butter cup. That should be all the convincing needed. Here’s the recipe:

Muddy Buddies

9 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

In a large bowl place 9 cups of Rice Chex cereal and set aside.

In a medium-sized bowl add chocolate chips, peanut butter, butter and vanilla. Microwave at medium heat for up to two minutes stopping to stir every 30 seconds. Keep an eye on it so you don’t burn your chocolate. If it’s not totally melted after 2 minutes you can’t keep cooking it for a bit longer as long as you stop to stir every 30 seconds.

When melted and combined, pour mixture over the Rice Chex and gently (gently!) mix until coated.

Place the 1 1/2 cups of powdered sugar in a large ziploc bag. I prefer a 2- gallon size for this. Dump your Muddy Buddies in the bag, seal it and then…

Shake it Baby, Shake it!!!

Set the bag on it’s side and pop it in the fridge for 10-20 minutes to harden up and then serve. They’ll stay fresh up to 2 weeks but they don’t usually last more than a couple says at my house.

These are gluten-free and you can swap the butter for a little coconut oil to make them vegan.

Now go find yourself a sincere pumpkin patch and enjoy!!

xoxo,
Knitsomniac

Victorian Euphemisms…

I recently had the pleasure of joining a Ravelry swap where the theme was ‘Periods in History.’

Participants were asked to list their 3 favorite periods in history and the partner we were paired with would pick one of the three and base our package on that theme.

The theme I chose for my partner was a Victorian/Steampunk package. I had such a good time creating each gift and it even inspired two new colorways for the shop!

‘Gaslight’ is pictured above and below is ‘Victorian Euphemism’. Both are in stock and available now.

Gluten Free Pumpkin Swirl Brownies

Today we have a guest post from the amazing David James DiPardo from TheVeganMan.wordpress.com

Gluten Free Pumpkin Swirl Brownies

Brownie Base
1 1/2 cups gluten free flour
1 1/2 cups granulated sugar
1/2 cup cocoa dark powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup warm water
3/4 cup canola oil
2 tablespoons ground golden flax seeds, mixed with 1/4 cup warm water
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips

Pumpkin Swirl
1 15oz can pumpkin puree
3/4 cup gluten free flour
1 1/4 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon pumpkin spice
1 tablespoon ground golden flax seeds, mixed with 2 tablespoons warm water

1/2 cup pecans, chopped

Preheat oven to 350°F.
Grease and line a 9×13 inch brownie pan with parchment paper and set aside.
In a large bowl add flour, sugar, salt, cocoa power, and baking powder. Whisk to combine.
Form a well in the center of the flour mixture and add the water, oil, flax mixture, and vanilla extract. Whisk until smooth and no lumps remain. Fold in chocolate chips, and pour batter into the prepared pan.
In a separate bowl whisk together the pumpkin puree, flour, sugar, baking powder, pumpkin spice, salt, and flax mixture. Whisk until smooth.
Spoon pumpkin mixture over the brownie base and use the point of a butter knife, or offset spatula to gently swirl the pumpkin mixture into the brownie base creating a marbled look.
Sprinkle evenly with chopped pecans and bake on the center rack for 40-45 minutes, until a toothpick inserted into the center comes out clean. The pumpkin mixture should look dry and set. Allow brownies to cool completely before cutting and serving.
Brownies will keep in an airtight container at room temperature for 3 to 4 days.