Pot Holders and Cupcakes...

So my sister said to me the other day..."there seems to be a lot of cooking and no knitting going on!" She further suggested that I knit some pot holders to tie the theme of this blog together. I think that is a fab idea so I searched for an easy pot holder pattern and found one on the Lion Brand site.

We had a fabulous party at my house the other night so stay tuned for a post!

Lion Brand Pot Holders

Lion Brand® Lion® Cotton
GAUGE:

11 sts = 3"; 6 rows = 1". BE SURE TO CHECK YOUR GAUGE. When you match the gauge in a pattern, your project will be the size specified in the pattern and the materials specified in the pattern will be sufficient. If it takes you fewer stitches and rows to make a 4 in. [10 cm] square, try using a smaller size hook or needles; if more stitches and rows, try a larger size hook or needles.
NOTES:

Potholder is worked with 3 strands of yarn held together throughout. To use one ball, re-roll yarn into three separate balls. (If you hare making more than one potholder, you may find it easier to get three balls of Lion Cotton to eliminate the need to re-roll.)


KNITTED POTHOLDER: With three strands of yarn held together, cast on 28 sts. Work in garter st (= k every row) until 8" from beg. Bind off until one stitch remains. Knit that st, remove needle, insert crochet hook (ch 10, sl st to base st of ch) for loop. Fasten off. I will post some when complete!

It was little daughter's birthday last night....check out the cupcakes. Chocolate with Peanut Butter Mousse piped on top drizzled with Chocolate Sauce...to die for.

Peanut Butter Mousse
1/3 cup whipping cream
1/2 of an 8-ounce package cream cheese, softened
2/3 cup creamy peanut butter (do not use natural peanut butter)
2 tablespoons milk
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla

Directions
In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on low to medium speed until soft peaks form; set aside.
In a medium mixing bowl beat cream cheese, peanut butter, and milk with an electric mixer until combined. Beat in powdered sugar and vanilla until mixture is smooth. Gently fold in beaten whipped cream, half at a time, until mixture is smooth. Cover and chill for 2 hours or up to 24 hours.
Using a pastry bag fitted with a very large star tip pipe peanut butter mousse onto cupcakes.

From www.bgh.com