I wanted to join in with the Pussyhat Project, but I knew I couldn’t make the march, and I missed the postal deadline for donating hats. SO I decided instead to use this pink yarn I was given as a secret Santa present to make some mini cat hats.
- A small amount of fingering weight pink yarn
- 2.75mm DPNs/circular needles
- 3mm DPNs/circular needles
1. Using smaller needles, CO 40 sts. Join to work in the round
2. K1P1 rib 6rnds
3. Change to larger needles. Work in stocking stitch for around 18 rounds, until total piece measures around 5.5cm/2 1/4in
4. Rearrange stitches onto two straight needles and Kitchener together
My travel knitting this year has been dedicated to Innocent hats. This isn’t entirely selfless as I’m trying to write a pattern for a baby hat, and I’m testing out different ways of doing the decreases.
3.25mm circular needles/DPNs (or similar size)
A small amount of DK weight yarn. I used Baby Cashmerino for the brown and
- CO 32 sts
- Work 5 rounds in K1P1 rib
- Garter stitch for 7 rounds, ending with a knit round
- K6 k2tog* *repeat to end of round
- Garter stitch for 6 rounds, ending with a knit round
- K5 k2tog* *rep to end of round
- Garter stitch for 5 rounds
- Ssk k2 k2tog* *rep to end of round
- K1 round
- Garter stitch 3 rounds
- K1 k2tog* *rep to end of round (11sts rem)
- K1 round
- Change colours and kfb in every stitch
- K 12 rnds.
I want to make it a thing to call a portion of this cake an ‘applie’. Essentially, this is a very simple cake laced with chunks of spiced apple. You can have it ready in around an hour, for all those occasions where you need cake at the last minute. The recipe I based these on was for ‘Apple brownies‘, which is extremely misleading as they contain no chocolate of any description and have a light texture quite unlike the dense gooiness of a decent brownie. This cake freezes really well too, so I might start freezing squares to take as my work snack. So domesticated.
- 1/2 cup melted butter
- 1/2 cup sugar (you will need about 1/4 cup more if your apples are tart)
- 1 egg
- 3 medium eating apples, thinly sliced or chopped. Peel if you’re feeling fancy.
- 1/2 cup (or more) chopped walnuts
- 1 cup plain flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- About 1/2 tsp nutmeg, freshly grated if you can
Variations: Try throwing in a cup of fresh berries, or 1/2 cup of dried fruit or seeds.
- Preheat oven to 175 C
- Butter a 20x20cm (8x8in) tin, ideally loose-bottomed.
- Beat together the butter and sugar. Add the egg and mix for a few minutes until fluffy.
- Fold in the apple and nuts.
- Sift the dry ingredients into the bowl
- Stir until just blended. The mixture will be very thick and seem to be almost all apple.
- Spread evenly in the tin.
- I sprinkled a tablespoon of caster sugar over the top as I tasted the batter and worried it wouldn’t be quite sweet enough.
- Bake for 25-45mins, until a knife inserted into the centre of the cake comes out clean.
- Allow to cool in the pan for a few minutes before turning out to cool on a wire rack.
These are tasty hot or cold.