I'm excited about my newest crochet pattern, "Tutti Frutti", which is a super-cute crocheted purse for a favorite little girl in your life. It's easy to complete, because I include lots of simple instruction and over 50 step-by-step color photographs, all wrapped up nice and pretty in an easy instant download:
I crochet when I'm watching television in the evenings with my hubby or when I'm on the road and can't take big projects with me. I'll bet you've been on car trips or camping or stuck in a hotel room wishing you could be doing something--anything with your hands, and my crochet patterns are just the trick! You can get your own "Tutti Frutti" instructions in my Etsy shop called Lollypoppers, and I hope you enjoy it!
Of course, in all that free time I have (not!), I am just finishing up a crochet pattern for another child's purse called "Tropical Fruit". Here's a pic of the flap for the front of the purse, which will be embellished with colorful beads, hearts and other things little girls love.
This pattern will also be available in my Lollypoppers shop on Etsy in just a couple more days, so be sure and check back!
Drumroll, Please . . .
It's time for a new recipe that I cannot resist! I'm fond of cakes, and in particular very moist cakes, and this Golden Rum Cake fits the bill. I found this recipe courtesy of Souchef Secrets and I hope you enjoy it!
Golden Rum Cake (Yum!)
Ingredients1 cup chopped walnuts
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.
Make Glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
That's It For Today!
I'm headed back to my worktable to finish up my newest crochet pattern and also bang away at a hooked rug I've been working on that I hope you'll like. I hope you are enjoying life wherever you are, and in the meantime, Happy Stitchin'! xoxo--Melanie