Holiday Embroidery Patterns

We are so excited to add three new embroidery patterns to The Shop this week.  With our first now on the ground we are pulling out our most loved holiday embroidery patterns and kits.  Each of these pattern are available as a mailable color pattern or a complete PDF download.  Both have full instructions to help you complete the darling designs.

The Twig & Berry wreath is one of my all time favorite hoop-art designs.  It's simple twisted vines, leaves and berries all in black make it perfect for the holiday season and throughout the year.  It is quick to stitch and makes for a perfect gift to make.  We have kits available for 20% off this weekend and they are wonderful gifts to give to anyone wanting to begin embroidery.

Cold Twigs Warm Hearts is a simple applique pattern with instruction for fusing the fabric pieces together to create a winter wonderland sure to warm the heart.  If you can thread a needle and use an iron, you can whipstitch this cutie into you home.  

Next is Merry and Bright.  I love this little snowy-scape with the candy cane decorated cottage and a wish for a bright and merry holiday season.  This design is available as a pattern, or a kit with the frame included!  All of our kits are on sale this weekend with 20% off for using code Warmheart.  See the shop for all the new designs and let's get stitching!

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Snickerdoodle Cookie Day

Every year when the first snowflakes appear we make our Snow-Doodles, also known as Grandma Abby's Snickerdoodles.  I began making these for my babies when they were so tiny to celebrate the first snow and now that they are much bigger, when that first snow picture appears on my Instagram page, they call or message and ask if I'm making them and if they can come for dinner.  

These Snow-Doodles are light, soft and slightly crunchy on the edges...the perfect dunking cookie for hot cocoa or wassail.  Last night the first snow came in and it is still snowing outside on our pumpkins.  We love it, mostly because we know it will be gone by the weekend and we can still enjoy one last camping trip this weekend!  You will love this recipe!  The raw sugar makes them super sugary crunchy...just the best.

Snow-Doodle Cookies


2 Cups Soft Butter
3 Cups of White Sugar
1 Tbs Vanilla
4 Eggs
2 Teas. Baking Soda
4 Tsp. Cream of Tartar
1/2 Teas. Salt
6 Cups Flour

Cinnamon Sugar Dust

1/2 Cup White Sugar
1/2 Cup Raw Sugar
1 Tbsp. Saigon Cinnamon

Preheat oven to 400 degrees.  Line baking sheets with parchment paper.

Cream butter, shortening, sugar and eggs until light and fluffy. Add dry ingredients to a separate bowl and sift into mixer bowl with the fluffy ingredients. Mix just until incorporated.  

Make dough into golf ball sized balls, and roll in sugar cinnamon mixture.  Place on parchment lined baking sheets.  Place unused dough into fridge to chill in between batches.  

Bake at 400 degrees for 7 to 9 minutes or until the edges turn light golden brown. Remove from baking pan and place on a wire rack to cool.  

Enjoy with hot cocoa or warm wassail.  Makes 3 dozen perfect cookies.

Happy Snow-doodle Day!

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Pumpkin Apple Rhubarb Galette

Happy October!  I love the month of October when the temperatures cool and the leaves turn gold and red, and the pumpkins are ready to harvest....and my Rhubarb too!  Today to celebrate the beginning of my favorite month I am making a rustic galette with Pumpkin Butter, Rhubarb and Apples. 

I love galettes because they are so quick to put together with whatever fruits or savory filling you can dream up.  Never heard of galettes?  Let me tell you why these pies are my favorite to make.  They are pies made with one crust, open on the top and are rustic in the folds of the dough.  They can be made with pie dough or my favorite is puff pastry dough.  Out of my freezer, thaw for a few and roll out into a circle.

Add your favorite fruits or even a fabulous thick stew, bake for 45 minutes and you have a pie that looks amazing and was soooo sinfully simple to make.  So, now that our base is covered, lets start with today's fall celebrating by making the Pumpkin Apple Rhubarb Galette.

What you Need

1 Pkg Frozen Puff Pastry Dough, thawed
2 Cups Pumpkin Butter
4 Stalks of Rhubarb or 3 extra tart apples +
3 Large Apples
1/4 Cup Cold Butter
1/2 Cup Flour
2 Tbs Cinnamon
1 Tbs Ground Ginger
1 Cup Raw Sugar + 1/4 Cup for Dusting
1 Egg, beaten for brushing on dough
Parchment Paper for lining

1.  Preheat oven to 475 degrees.  Wash and chop rhubarb, and apples.  I like to leave my apples in large slices with the skin on, you can peel them if you wish.  

2.  Place the rhubarb and apples in a medium bowl and add the flour, spices and sugar.  Toss well.  

3.  Unwrap the puff pastry dough and lay in the center of a flour dusted parchment baking paper that will fit on a large baking sheet.  You will use the parchment paper to lift the pie to and from the baking sheet.  Use a rolling pin to stretch the square dough into a rough circle about 12" around.

4.  Take one cup of the pumpkin butter and spread it in the center of the rolled out dough to make a circle about 2" inside the edge of the dough.

5.  Place the fruits in the center and spread out over the pumpkin butter.  

6.  Use your fingers to fold the dough up over the edges for the filling and lightly fold it in creases to make a circle edge up over the filling.  Brush the egg wash on the edges of the dough.  

7.  Cut the cold butter into cubes and dot on top of the filling.  Sprinkle the entire pie with raw sugar.  This adds extra crunchy sweetness!

8.  Lower the temperature of the oven to 350 degrees.  Lift the pie into the oven and bake for 45 minutes.  Remove from oven and spread an extra cup of the pumpkin butter over the pie and return to the oven for 10 minutes.  Remove and let cool.

9.  Dust with powdered sugar and serve with fresh whipping cream, your favorite ice cream or a good slice of cheddar.  

This recipe is a perfect way to celebrate the new month of October.  All the aromas of fresh apple and pumpkin pie in one rustic farmhouse inspired pie.  Did you miss the recipe for the Farmhouse Pumpkin Butter?  I will be posting it soon.  

It is so easy to make and makes a perfect kitchen & hostess gift for the holidays, so I like to make a big batch and preserve it.  You can watch in my Instagram stories or find the write up on the blog.  

Happy October friends!

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