Knitting in Circles

I may be a little late to this fashion trend, but I adore infinity scarves. Yet the crafter inside of me cannot rationalize the price of some of these scarves, so naturally, I made one myself.


My favorite knit: the double seed

Using size 13 needles, I casted on 22 stitches:

Row 1: Knit one, purl one, repeat
Row 2: Repeat row 1
Row 3: Purl one, knit one, repeat
Row 4: Repeat row 2

Repeat rows 1 – 4.

DSC_0319Once I finished, I whip-stitched the two ends together with yarn to make it an infinity scarf.

All is Well

Somedays, you have to let yourself improv with your creativity. I found this yellow chevron-print fabric in the scrap section of the fabric store, and I decided it needed to be a background for something. Yellow is not my go-to color, but occasionally, I try to bring some bright colors into my life. To compliment it, I went to the default: felt.


I knew I wanted to use the phrase, but the idea for the flowers just came to me. I played around with cutting out different sizes and using different colors, but I think I was smart to keep it simple and use two different flowers.

Once the felt was sewn on, I mounted the fabric to a flat canvas. Using clear packaging tape, I wrapped the fabric around the board and taped it down on the back.


Chai Tea Cake

I find that time spent at home means time spent completing every Pinterest recipe I have pinned over the course of a semester. The idea of a chai tea cake naturally caught my attention months ago – I love a good chai latte!


The recipe actually calls for six chai tea bags, steeped in milk and added into the cake mix. Yum!


Chai Cake with Honey Ginger Cream

For the cake:

1 and 1/3 cups of milk
6 chai tea bags
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoon of ground cinnamon
1/2 teaspoon of ground cardamom
1/2 teaspoon of salt
8 oz of unsalted butter at room temperature

Preheat the oven to 350 degrees. Grease two 9-inch cake pans.

In a small saucepan, bring the milk to a simmer over medium-low heat. Add the tea bags. Remove from heat and allow the tea to steep for five minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

In a medium bowl mix the eggs, egg yolks, vanilla and 1/3 cups of chai milk. Whisk together.

Combine the flour, sugar, baking powder, cinnamon, cardamon and salt in the bowl. Mix together. Add the butter and the remaining chai milk. Beat with mixer.

Raise the speed to medium and beat until light and fluffy. Add the egg mixture. Mix well and divide the batter evenly among the two pans.

Bake the cakes for 26 to 28 minutes. Allow the cakes to cool for 10 minutes. Remove cakes from pans and let them cool completely.


For the Icing:

1 and 1/2 cups of confectioners sugar
9 oz of cream cheese at room temperature
6 tablespoons of unsalted butter at room temperature
1/2 cup of honey
1 and 1/2 tablespoons finely minced crystalized ginger

Place all the ingredients in a mixer. Mix well.