I've been playing with my embellisher today.
I was going for a stained glass look:
I did this postcard using some of the wool sampler fibers I got from Joggles a couple of weeks ago. The sections are outlined using some black wool rug yarn. Not a bad first attempt but I think the next time I'll try this using soy silk.
This next piece is done with silk sari yarn and denim.
Silk sari yarn is yarn spun from the shredded fibers of silk sari's. It's pretty cool stuff with some great colors in it. It's a bear to knit with but I've woven pretty successfully with it and the embellisher had no problem with it.
And I thought I'd share with everyone a terrific new cake recipe that I made yesterday. I am always looking for low fat, no or very low cholesterol healthy food choices and having recently taken off the extra 25 pounds I've been carrying around for way too long (yea, a little bit of shameless bragging) I rarely eat sweets (although I do crave them!). I wanted something as a treat for thanksgiving day dessert that wasn't too over the top and so my friend Willamena gave me this cake recipe that is really really yummy.
Pumpkin spice cake:
Combine one box spice cake mix with one 15 oz can of pumpkin and a 1/2 cup of water. Mix in a electric mixer until well blended. I split the batter in half between 2 9" round cake pans and baked for 28 minutes at 350. I cooled them on rack and then refridgerated overnight before frosting.
I also made up a cream cheese frosting to go with it:
8 oz block of Philly neufchatel cheese (room temp)
4 oz Philly cream cheese (room temp)
1 box of confect sugar
1 teaspoon of vanilla
Low fat milk
Combine the first 4 ingredients until blended, add milk a tablespoon at a time until the icing is a spreadable consistency.
The cake itself would make great muffins and if want to add some additional good for you ingredients, add some walnuts or pecans and of course leave off the icing!