Fabric and Chocolate

Everything in life is a little better when you have a big fabric sale and some chocolate, right? I think so.

The quilt shop near my mom's house had a big sale on Super Bowl Sunday. They had different specials every hour and you get 20% off your entire order! We went for the first hour when fat quarters were 10 for $10. Woo hoo. Here are the 30 we pounced on:


And I also picked out some yardage (1/2 yard and one yard pieces):


Clockwise from top left: Three pieces of "Two Young Street" from Prints Charming (I love this fabric, it has such a nice feel tot it, and fabulous colors); two pieces of "Every Iota" from Robert Kaufman; three pieces from Jackie Shapiro's "Botanical Pop" by Baum Textile Mills; and three pieces of Joel Dewberry's "Aviary" by Westminster Fibers.

Now I have plenty of projects to work on, I just need to find the time!

Also, Julia received the Four Seasons Winter Quilt I made, and she likes it! Yeah! I had high hopes when I read in her last blog entry that she likes lime green. Also, I included in the package some fun little Christmas decorations and some Buckeye candy to represent Ohio, the Buckeye State.

The Buckeye tree is the state tree of Ohio and it yields an inedible nut, also called the Buckeye. Thus, the Ohio State Buckeyes (and their mascot, Brutus Buckeye, a guy with a really large nut as a head. THAT'S comedy).


We make candy Buckeyes here in Ohio, a mixture of mostly peanut butter rolled into a ball and dipped in chocolate. Super yummy. Julia and her sons enjoyed the candy, so I thought I would include a recipe so you all can make your own!

Peanut Butter Buckeyes

1 1/2 cups peanut butter (smooth)
1 cup butter
1/2 teaspoon vanilla extract
6 cups powdered (confectioners) sugar
4 cups semisweet chocolate chips (can substitute milk chocolate)

In a large bowl, beat together the peanut butter, butter, and vanilla. Add the powdered sugar one cup at a time until the dough begins to look dry (you may not have to use all of the powdered sugar). Roll into small balls (traditionally 1 inch, I usually do about 1 1/2-2 inches) and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips (I microwave). Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Enjoy!