Another knitting project finished, the oh so sweet Bunny Beanie! It flew off the needles on Saturday, nice to have a project that’s done in a day and darling to boot!
The pattern calls for a picot cast on and I didn’t bother— not that it isn’t a great idea but the likelihood that the brim of this beanie will be rolled tight enough to obliterate that little detail is fairly high. Plain cast on, plain edge.
I used an aran weight yarn from stash in off white, the ears are lighter weight in a rosy pink and I think it’s a chunky cotton but I’m not sure as the ball band had disappeared. Once again, the pattern calls for a pink (inner ear) angora but since I had none I swapped it out. I think the inside of the ears would be adorable in an eyelash yarn.
One ear above…. seamed along one edge so it makes an ear, folded on the bottom so it has (and holds) it’s shape but also it gives the ears something to “sit” on as it perches on the beanie. I left a bit of goosey loopy-ness inside the ears which is actually the first and last stitch of the pink yarn. You could stitch it so it’s completely smooth as the ear sits….. I liked a bit of texture.
I know I’ll knit this again as a bunny for a baby gift in the future, I’ll also use the beanie base for other cute baby toques! It hasn’t been washed with a gentle blocking pat down yet, sure to make it even cuter!
On the biscuit front (because biscuits make the world go round), my ‘daily’ biscuit recipe is Crisco based—– my last batch was butter based.
But I asked myself, how can you incorporate a little bit of softness?
Is that possible?
And I made a sheet of biscuits using half butter and half butter Crisco. Both pans of biscuits were cut using a sharp knife into 6 portions, no round cutter used, both had the same treatment. Exactly half ice cold butter and half butter Crisco. Non self rising flour and the same amount of leavening.
You can see that there ARE layers, but not as many. The flavor was divine divine divine! The crumb was tender and quite soft. These biscuits even at half and half favored their Crisco Mama more than their Butter Daddy. I was expecting flakier I think….. but they were only slightly more flaky than a traditional Crisco biscuit. But good, believe me when I say that!
My favorite? I surprise myself when I say that those butter beauties are currently enchanting me…. calling me…… the siren song of their buttery layers telling me that we are meant for one another. Damn. They’re good.
The recipe is my riff on the Epicurious classic using buttermilk instead of cream and salted butter.
2 cups all-purpose flour (I used King Arthur)
1 tablespoon baking powder
1 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter (I used salted)
3/4 cup heavy cream (I used buttermilk)
Preheat oven to 425°F. and lightly grease a baking sheet.
Into a large bowl sift together flour, baking powder, and salt. Cut 5 tablespoons butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Add cream, stirring with a fork until just combined. Transfer mixture to a lightly floured surface and gently knead about 3 times until it just forms a dough. Pat dough into a 6 1/2-inch round (about 1/2 inch thick). I cut mine with a knife into 6 biscuits with one sharp quick stroke of the knife.
Using a 2 1/2-inch round cutter cut out biscuits and arrange about 1 inch apart on baking sheet. Gather and pat out scraps and cut out more biscuits. (I patted out the biscuits and cut into 6 biscuits using a sharp knife and carefully placed them on a baking sheet)
Melt remaining tablespoon butter and lightly brush onto biscuits. Bake biscuits in middle of oven until pale golden and cooked through, about 20 minutes. (I didn’t butter the tops).