Loopy Groupie Kim in PA had a great question that she wanted answered by all of you blog readers. She wonders if any of you have good ideas for shawl storage? I keep the ones I wear frequently draped over a mannequin in my office at home. It’s not the greatest system, but it keeps them fairly wrinkle-free. (Most of the shawls I’ve made are on display here at the shop. If I had to store all of my shawls somewhere, the mannequin would not work, as it would topple over!) We talked about where you store your “most wearable knits” in my blog post back in November, but really, shawls are different than scarves and take a little extra care to keep them looking lovely, especially when you have a lot of them. So fill us in. How do you store your shawls?
For all of you Camp Loopy campers, I tried a new s’more recipe last weekend and it passed the family taste test. (Original recipe from Mel’s Sweet Life via Pinterest. Check out her awesome looking Homemade Ricotta Pizza recipe on this week’s post.)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup graham cracker crumbs
16 peanut butter cups (regular size)
1 1/2 cups marshmallow fluff (or mini marshmallows)
Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray. (I did 1 1/2 times the recipe and baked it in an 8 1/2 x 11 pan).
With a mixer, beat together butter and both sugars until light and fluffy. Add in the egg and vanilla and mix until combined. With mixer on low, slowly add in the baking powder, salt, flour and cracker crumbs.
Spread 2/3 of the dough into the bottom of your prepared pan. Lightly press the peanut butter cups into the dough and then spread the marshmallow fluff (or marshmallows) over the top. (Note: if you accidently buy snack sized peanut butter cups like someone in our house did – not mentioning any names – you can fill in the extra space with chocolate chips. Because heaven forbid that you don’t get enough chocolate in there.)
Press the remaining dough into an 8 x 8 shape on a non-stick surface (I used waxed paper) and then lay it on top and press down lightly.
Bake for 30 minutes or until the edges just start to brown. Let cool for 2 hours before cutting into squares, so that the bars have a chance to set.
I’m off to our TNNA Market to find fun new things for the shop this weekend. I get back on Monday, so the Monday blog and update might be a little later in the evening, but it will be a good one!
Don’t forget to tell us how you store your shawls!