HAPPY MON-YAY — Here’s the Weekend Roundup to brighten your day!
I was a bit under the weather last week, so I rested up and worked on myself so I’d heal and be as good as new. I am missing your smiling faces, so be sure to say hi on social media soon. I love hearing from you guys!
CLASS OF THE WEEK
This project brings together some of my favorite techniques, so if you haven’t tried the Mixed Media Bag class, I think you’ll love it! You’ll learn mono printing with a Gelli plate, machine embroidery, and hand sewing. And you’ll leave with a rocking project bag at the end of the class!
RECENT BLOG POSTS
Have you heard about the 50% off sale? | Summer is the perfect time for a little celebration – the weather is beautiful, the sun is bright, and we are in the mood to share some amazing classes at a discounted price! Are you ready? Announcing 50% off ALL classes! Yep, you read that correctly! READ MORE |
Here’s why sewing matters in a crisis | Sewing can be a therapeutic way to manage stress. This intentional focus allows you to shift your brain from the things that may be worrying you and allows you to focus solely on the project in front of you. READ MORE |
Recipe I’m Loving
Find this Strawberry Shortcake recipe here
INGREDIENTS
Filling
1/4 Cup sugar
1 1/2 Packages (16 ounces each) Driscoll’s Strawberries, hulled and quartered
2 Cups heavy cream
1 Tsp. vanilla extract
Shortcakes
10 Tablespoons chilled unsalted butter, cut into small pieces plus more for pans
3 1/2 Cups all-purpose flour
1/2 Cup granulated sugar
1 Tbsp. baking powder
1 Tsp. baking soda
1/4 Tsp. salt
1 3/4 Cups heavy cream
DIRECTIONS
Filling and Assembly
BEAT heavy cream and vanilla extract with an electric mixer until soft peaks form. ADD sugar while beating and continue to beat just until stiff peaks form. PLACE one cake layer on a serving plate. TOP evenly with about one third of strawberries. SPREAD evenly with about one third of whipped cream. PLACE second cake layer on top of whipped cream. TOP evenly with another third of strawberries and another third of whipped cream. PLACE final cake layer on top of whipped cream. SPREAD remaining whipped cream, leaving a 1-inch border around edges. TOP with remaining strawberries in a mound. Serve immediately.
Shortcakes
PREHEAT oven to 375°F. GREASE insides of 3 (8-inch) round cake pans with butter. MIX flour, sugar, baking powder, baking soda, and salt in a food processor (or large bowl). ADD butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs. ADD heavy cream and pulse (or stir with a fork) just until moistened. Do not over mix. TRANSFER dough to a lightly floured surface. GATHER dough into a large ball and gently knead until smooth, about 5 turns. DIVIDE dough into 3 equal pieces. PRESS each piece of dough into a prepared cake pan. Spread dough to edges and make it as smooth as possible. BAKE about 25 minutes or until golden. COOL 5 minutes, then transfer to wire racks to cool completely.
Filling and Assembly
BEAT heavy cream and vanilla extract with an electric mixer until soft peaks form.ADD sugar while beating and continue to beat just until stiff peaks form. PLACE one cake layer on a serving plate.TOP evenly with about one third of strawberries. SPREAD evenly with about one third of whipped cream. PLACE second cake layer on top of whipped cream. TOP evenly with another third of strawberries and another third of whipped cream. PLACE final cake layer on top of whipped cream.SPREAD remaining whipped cream, leaving a 1-inch border around edges. TOP with remaining strawberries in a mound. Serve immediately.
FRIDAY FAVES + LINKS TO EVERYTHING I LOVE
The cutest little bookcase at Target.
Boho diffuser I like on Amazon — use your favorite oils to add a bit of summer zest.
Knitting Needles that every Fiber Artist needs in their repertoire and the ones I’m loving!
Summer trail mix while you’re out exploring.
P.S. Here’s a fun + Spring-y playlist you may enjoy!
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