Category Archives: recipe

Recipe Nostalgia – Easy Bake Oven

Time Capsule

Holly Hobbie toy oven from my childhood

Once upon a time, my now seventeen-year-old was a little girl.

That little girl had an Easy Bake Oven. It was pink and looked like a microwave.

The oven, at that time, came with one or two packets of baking mix. Those were gone on the first day. We quickly found out how pricey those tiny packs of baking mix were. I turned to my cookbooks and online recipe groups for help.

The following recipes were compiled, altered, created and eaten by myself and my daughter in approximately 1999-2000.  Sadly, I do not have the original sources for those recipes we altered, or I would happily give credit. This “cook book” itself has been printable from my site since long before it was Sewhooked!

On several occasions, we customized the cover and made cook books for my daughter’s friends, which we’d give them with sets of measuring spoons, an apron or other cooking gear as a birthday gifts. They were always well received!

We don’t have the Easy Bake anymore, but we have the memories…and the recipes!

Do you have miniaturized recipes for toy ovens? I’d love to add them to the list and create an updated version of the cook book!

Easy Bake Oven Recipes

Printable version, as seen under Tutorials and More.



  • 1 tablespoon powdered sugar
  • 2 tablespoons margarine
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon water
  • 1/4 cup flour
  • favorite jelly

Stir together powdered sugar, margarine, vanilla, water and flour until the flour disappears. Roll the dough between your fingers and make 12 small balls, 1/2-inch each. Place a few balls at a time on an ungreased Easy-Bake style cookie sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly.


  • 2 TBS butter
  • 3 teaspoons sugar
  • 3 teaspoons brown sugar
  • 1 pinch salt
  • 1/4 c flour
  • 1/8 tsp cream of tartar
  • 1/8 tsp baking soda

Cream together butter, sugars and salt. Add flour, cream of tartar, and baking soda. If mixture is too crumbly, add a few drops of water. Bake 5 minutes. Makes one dozen one-inch cookies.


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons margarine
  • 4 teaspoons milk
  • 1 teaspoon multi-colored cookie decorations

Cream together flour, baking powder, salt, sugar and margarine until dough looks like medium-sized crumbs. Slowly mix in the milk. Place a few pieces of teaspoon-sized dough on greased sheet or pan. Sprinkle with cookie decorations over the top of the dough. Bake 8 minutes. Makes 1 dozen. This recipe can be doubled.

  • 6 teaspoons shortening or soft butter
  • 3 teaspoons confectioners sugar
  • 1/8 teaspoon vanilla
  • 1/4 cup flour
  • dash of salt

2 tablespoons finely chopped walnuts
confectioners (powdered) sugar for rolling
Cream together butter and 3 teaspoons confectioners sugar. Blend in vanilla, flour and salt. Add walnuts and mix well. Shape into 1-inch balls. Place 3 balls onto well greased Easy-Bake pan. Flatten slightly. Bake 5 minutes. When cool, roll in confectioners sugar. Makes 10 to 12 cookies.


  • 3 teaspoons sugar
  • 1-1/2 teaspoons shortening
  • 6 teaspoons flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon vanilla
  • 4 teaspoons milk
  • 12 to 15 chocolate bits

Cream together sugar and shortening. Blend in flour, baking powder and vanilla. Stir in milk. Stir in chocolate chips. Drop dough by half teaspoonfuls on well greased pan, allowing room to spread. Bake 5 minutes. Makes 12 to 15 cookies.


  • 1 tablespoon shortening — or soft butter
  • 6 teaspoons brown sugar
  • dash of salt
  • 1/4 cup flour
  • 3 tablespoons milk
  • 1/8 teaspoon baking soda
  • 2 tablespoons quick-cooking rolled oats
  • 2 teaspoons apple sauce

Mix shortening, sugar and salt. Add flour, baking soda, oats, and milk. Mix well. Place 1/2 of mixture in greased pan. Press down in pan with fingertips or back of spoon. Spread with 2 teaspoons apple sauce or marmalade. Bake about 21 minutes. Let cool and cut into slices. Use other half for second batch of cookies.



  • Mini chocolate chips
  • 2 teaspoons marshmallow cream
  • 2 graham crackers

Preheat oven for 15 minutes. Fill one warming cup halfway with mini chocolate chips. In the other, put marshmallow cream. Put on warming tray and cover. Warm for 6 – 9 minutes, stirring occasionally. Pour chocolate onto one graham cracker and the marshmallow onto another. Sandwich them together and enjoy.


  • 1/4 cup butterscotch morsels
  • 2 teaspoons margarine

Put margarine and morsels into the melting pan and place the pan on the Warm/Melt area top of the oven. Heat for 15 minutes. Stir gently every 5 minutes. Using a spoon, fill the candy molds with melted butterscotch. Place the molds in the refrigerator for 30 minutes or until firm. Remove from molds. Makes approximately 6 candies–depending on the mold size.


  • 2-1/2 tablespoons sugar
  • 1 teaspoon oil
  • 1/8 teaspoon vanilla extract
  • 4 teaspoons chocolate syrup
  • 2-1/2 tablespoons flour

Stir together sugar, oil, vanilla, chocolate and flour until the batter is smooth. Pour batter into greased and floured pan. Bake 15 minutes.


  • 1 cup powdered sugar
  • 5 teaspoons milk
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla
  • 4 teaspoons cocoa
  • 6 teaspoons peanut butter

Mix sugar, milk, butter, vanilla, and cocoa until smooth. Grease two baking pans with butter. Spoon mix into pans about 1/4″ deep. Spread 3 teaspoons peanut butter over mix. Spoon another layer 1/4″ thick over peanut butter. Bake each pan about 5 minutes. Let cool. for quicker cooling, place in refrigerator 5 minutes.



  • 1/4 cup baking mix (like Bizquik or Pioneer)
  • 5 teaspoons milk

Combine 1/4 cup biscuit mix and 5 teaspoons milk using a fork. Divide into two portions. Roll one at a time on a floured surface to fit pan. Place each in greased pan. Bake about 10 minutes.


  • 4 teaspoons vegetable shortening
  • 2/3 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk

In a small bowl, mix together shortening, powdered sugar, vanilla and milk until smooth and creamy. Spread 2 tsp of frosting on top of 1st layer. Add 2nd layer and continue frosting. For Sparkling Frosting sprinkle with colored crystal sugars. For a more glaze-like and easier to make frosting, omit the shortening!


  • 4 1/2 teaspoons flour
  • 3 teaspoons sugar
  • 1/4 teaspoon cocoa
  • 1/8 teaspoon baking powder
  • Dash salt
  • 1/8 teaspoon vanilla
  • 1/8 teaspoon vinegar
  • 1 1/2 teaspoons vegetable oil

Mix together flour, sugar, cocoa, baking powder and salt. Add vanilla, vinegar and vegetable oil. Place in a greased cake pan. Pour 1 tablespoon of water over batter. Mix lightly with a fork but do not beat. Bake 10 minutes.

  • 4 teaspoons flour
  • 2 teaspoons cocoa powder
  • 1 tablespoon sugar
  • 1/8 teaspoon baking powder
  • 1 dash salt
  • 1/8 teaspoon vanilla
  • 4 teaspoons water
  • 2 teaspoons vegetable oil
  • frosting — your choice

Stir together flour, cocoa, sugar, baking powder, salt, vanilla, water and oil. Stir until the batter is smooth and chocolate colored. Pour the batter into greased and floured Easy-Bake cake pan. Bake 13 to 15 minutes or until the cake pulls away from the sides of the pan. Remove cake from oven and cool. Makes a 1 layer cake.


  • 5 tablespoons cake flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 teaspoons red sugar crystals
  • 1/4 teaspoon vanilla
  • 4 teaspoons vegetable oil
  • 8 teaspoons milk

Stir together cake flour, baking powder, salt, red sugar, vanilla, oil and milk until the batter is smooth and pink. Pour 3 tbsp of batter into a greased and floured Easy-Bake cake pan. Bake 15 minutes. Repeat for second layer. Makes 2 layers.


  • 6 teaspoons flour
  • 4 teaspoons sugar
  • 1/4 teaspoon baking powder
  • 1 teaspoon unsweetened cocoa
  • 3/4 teaspoon shortening
  • 1 Pinch salt
  • 6 teaspoons milk

Mix flour, sugar, baking powder, cocoa, shortening and salt. Add milk. Pour into greased baking pan that comes with the toy oven. Bake for 12 to 15 minutes. Note: If you don’t want a chocolate cake, omit the cocoa and add a drop or two of vanilla with the milk. Makes 1 serving.


2 tablespoons all-purpose flour
1/8 teaspoon baking powder
Dash of salt
1 teaspoon margarine
2-1/4 teaspoons milk
1 tablespoon pizza sauce
1-1/2 tablespoons grated mozzarella cheese
Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 minutes. Remove. Makes 1 pizza.

1/4 cup baking mix (like Bizquik or Pioneer)
4 teaspoons milk
Combine biscuit mix and milk with a fork. Drop by half-teaspoonfuls onto a well greased pan. Bake 10 minutes. Makes 8 servings.

Sewhooked 2012 Summer Challenge

The 2012 Summer Challenge is going on the entire month of June! It’s super simple, just make a project from one of my patterns or tutorials and share a photo with my flickr group. Full details and deadlines are here.

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Cherry Cheezecake

Vegan Cherry Cheezecake

Yesterday was my daughter’s 17th birthday.  For her annual birthday dessert, she had a hankering for cheesecake.

When she was a little girl, she had a lot of issues with lactose. Over the years, she acclimated and did just fine with a variety of dairy. Unfortunately, over the last year or so, the lactose intolerance has re-asserted itself.

Lactaid works great for minimum dairy intake, but for things like pizza or cheesecake? Not so much.

So, no lactose and a request for cheesecake?

Thanks to Google and a simple vegan recipe found on …absolutely!

I altered several things, based on both what my daughter was hoping for, as well as my previous experience making cheesecake.

My notes are in italics.

Vegan Cherry Cheezecake

(original recipe from


  • 2 cups graham cracker crumbs (I used a package of chocolate Newman-Os with the filling removed)
  • 1/4 cup real maple syrup (I used agave syrup)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin (I used a springform pan). Bake for 5 minutes.

Before preheating oven prepare a 9″ springform pan by lining the sides and bottom with parchment paper and then covering the bottom with aluminum foil. 

  • 1 (8 ounce) package firm silken tofu
  • 1 (8 ounce) container nondairy cream cheese (I used Toffuti)
  • 1 tablespoon lemon zest
  • 1 1/2 lemons, juiced
  • 1 cup confectioners’ sugar (I used Splenda, but I might try Stevia next time)
  • 1 tablespoon cornstarch ( +1 TBS because I didn’t use confectioners’ sugar)
  • 2 tablespoons soy milk (substituted almond milk)
  • 1 (21 ounce) can cherry pie filling (low-sugar)


In a blender (I used my food processor), combine tofu, vegan cream cheese, lemon zest and juice, and confectioners’ sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.

Bake for 25 minutes at 350 degrees F (175 degrees C).

Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. (It took an additional 15 minutes for mine to set.)

Cool on a wire rack, and then chill for several hours.

Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.

If you use a springform pan like I did, you will not need to invert the cheesecake, just remove the outside of the pan and then slide onto a plate. I sliced the entire cheesecake into servings and then added the cherries on top of each piece. The leftover cherries and cheesecake were stored separately in the fridge.

The Verdict

If were to do this again, I’d stick with the graham crackers (maybe chocolate graham crackers!). The cookies had a much stronger flavor that I anticipated which overwhelmed the delicate cheesecake flavor.

Other than the slightly strong flavor of the crust, this was a nice substitute for “real” cheesecake. It had a lovely smooth texture and tasted the way my taste buds expected it to, which is 3/4 of the battle!

I used my food processor, which made quick work of creaming together the ingredients.

I’d definitely try the recipe again, possibly doubling the filling and using it as the base for something similar to the White Chocolate Raspberry Truffle Cheesecake that my family loves so much.

I’m on the lookout for more lactose-free recipes. If you have any favorites, please do share!

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Sweet Treats, A Summary

During this time of year, I love to bake and make candies to share. Please enjoy this alphabetical summary of some of my favorite treats, with links to each of their recipes!

I’d love to know your favorite goodies to make this time of year. Links to recipes would be even better!

Applesauce Raisin Bread
Applesauce Raisin Bread

ANZAC Biscuits
ANZAC Biscuits, recipe by my friend Cat

Banana Bread
Banana Bread

Coconut Bon Bons Peanut Butter Bon Bons
Bon Bons, Coconut (L) & PB (R)

Truffles:  Chocolate Balls
Chocolate Balls, recipe by Cat; I made them here

Chocolate Chocolate Marshmallow Cookies
Chocolate Chocolate Marshmallow Cookies

Cranberry Sauce
Cranberry Sauce

Cow Pattie Cookies
Cow Patties, my mom’s recipe

english toffee
English Toffee

Kraft’s Fantasy Fudge, I always use chocolate chips instead of baker’s chocolate and I usually substitute pecans instead of walnuts

Faux Ferrero Rocher
Faux Ferrero Rocher

Gramgram's Best Chocolate Cake
Gramgram’s Best Chocolate Cake

Jennifer's Best Peanut Brittle
Jennifer’s Best Peanut Brittle, this recipe also appears in The Quilter’s Cookbook

Ranger Cookies
Ranger Cookies

Spice Cookies
Spice Cookies

Shortbread, made from hardhatcat's recipe
Shortbread, recipe by Cat (this batch was way too thin…see Cat’s picture with her recipe to get a better idea of what these should look like)

Elena's Birthday Cheesecake
White Chocolate Raspberry Truffle Cheesecake

I will not be posting again until after Christmas in order to spend more time with my family, but I will (most likely!) be responding to comments.

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Recipe Review – Spice Cookies

Advent Spice Cookies

I love baking and making sweet treats, so much, in fact, that I restrict myself to birthdays and special occasions to keep from eating too many sweets!

Tis the season to make treats and goodies for friends and family. I wanted to try a new cookie recipe and pulled this out of an old favorite church cookbook that I’ve had for about 17 years.

They’re chewy with a bit of crunch, a bit like a gingerbread cookie, but with a bite of cloves. Very yummy!

Spice Cookies

  • 3/4 cup soft shortening
  • 1 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cloves, ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon ginger, dried and ground
  • 1/4 cup granulated sugar

Mix shortening, sugar, egg and molasses (I used my stand mixer). Sift together all remaining ingredients except granulated sugar. Stir flour mixture into sugar mixture. Chill dough. Shape dough into balls (I used a disher/cookie scoop). Roll balls in granulated sugar, placing 2-3 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat (I make all my cookies on mine!).

Bake 375° for 10 – 12 minutes. Cookies should be set but not hard. Cool 2 minutes on baking sheet before removing to a cooling rack or clean dish towel. Recipe makes 3-5 dozen cookies, depending on the size of each cookie.

Advent Spice Cookies

Cookie dough, mixed and ready to chill.

Advent Spice Cookies

My handyVollrath disher.

Advent Spice Cookies

Dough balls, rolled in granulated sugar and ready to bake on my silicone baking mat.

Advent Spice Cookies

Fresh out of the oven…yum!

Advent Spice Cookies


More Recipes and Reviews!

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Orange Cranberry Sauce Goodness

Cranberry Sauce

Years ago, I discovered an oranged cranberry sauce recipe. We enjoyed it, but it made enough to feed an army. It was also a little too cinnamony, with not quite enough orange flavor.

I’ve tweaked this for years, and have made this version for the last few years. I think I finally have it right!

Orange Cranberry Sauce Goodness

  • 1 bag of fresh or frozen cranberries (12 – 16 oz, depending on the brand)
  • 1 cup of brown sugar, packed
  • 1 small cinnamon stick (3 – 4 inches long)
  • 1 small, seedless orange
  • orange juice
Rinse cranberries (if frozen, no need to thaw). Add to a medium saucepan. Zest orange onto cranberries. Peel orange and add sections. Add sugar. Stir, then add enough orange juice to just cover.
Turn on heat, bring to a boil and then simmer for one hour or until the cranberries have broken down and start to thicken.
Turn off heat and allow to cool enough to add to a  bowl or container and then refrigerate, uncovered, preferably overnight. The sauce will gel in the fridge.

Cranberry Sauce

My sauce, still cooling before being removed to the fridge. Once it’s cold, you can cover the container.

Serve cold.

It’s also fantastic on leftover turkey sandwiches! Yum!

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The Christmas Pudding Adventure

Christmas Pudding

I made a Christmas Pudding…for real! The ever awesome Cat Magraith shared a family recipe with me and I’ve saved it up to try. We were too busy getting ready for a trip for me to be able to make this for Christmas, but I did make it for New Year’s. Yum!

Christmas Pudding

Now, I need to know…does it look right?! I have no idea… I’m a girl from Texas, we have pie and candy for Christmas, not pudding.

I will admit, I had to do some internet searching to figure out what boiling the pudding meant. I ended up cooking the pudding in a Pyrex bowl, sealed with parchment paper and aluminum foil, cooked in a double boiler using my dutch oven on the stove top. It was a very improvised rig, but it worked! I got the basic set up idea from this video, though it is not the same recipe.

So…white plates. I’ve had them tucked away for years and years. So, why, do you ask, are they out now?

Well, my sister’s friend’s house burned to the ground a few days after Christmas, so I’m using white plates.

Here’s how that happened… my sister called to see if I had any handmade dishcloths on hand that I could donate to the collection they’re putting together to help her friend get started again. She knows that I tend to have a little stash of them. When she explained the situation;  house burned to the ground, two kids, the pet dog didn’t make it out of the fire, of course I couldn’t just give dishcloths! SO, with the help of my friend Marge, I rounded up two Linus blankets to give the kids, bought some towels and washcloths, Elena donated some stuffed animals and we threw in a few other happy things.

I really want new dishes, and have been thinking about it for a while (just ask bff Jewells, I talked about it a silly amount over Christmas – yes my life is that exciting). We’d been using our not-Fiestaware dishes for about 7 or 8 years, and I’m ready for a change.

hardhatcat's chickpea curry recipe
Here’s an example photo, trying another of Cat’s recipes.

I loved those dishes, but they’re a little past their prime (though very, very usable!) and because I really enjoyed those dishes, so I briefly debated giving away the white ones, but then I thought…their house just burned down, seriously, why should I give them plain white dishes? These people need happy. So I gave them my colorful dishes. And now, we’re using white plates. I don’t mind really, because their need was certainly greater than mine…and I’ll save the white plates for when one of my kids needs them, which with a kid in high school, seems all too close.



Baking Day

toffee close up

Today was the beginning of holiday baking. I’ve been wanting to make candy and treats since the first day of December, but it just has not happened.

2010 found me not only going back to work part-time after being a stay-at-home mom for almost fifteen years, but it’s also the year that I turned Sewhooked from humble blog and website into my own pattern publishing business. It’s been a crazy, exciting and very busy year!

The new (and exciting!) demands on my time have kept me out of the kitchen. With Linus over for the year and my kids out of school, I decided today was going to be The Day.

I broke out my favorite old cookbooks and hand-scribbled recipes and started cooking. These are today’s accomplishments.

english toffee

Toffee, adapted from a recipe found in and old church cookbook.

Chocolatey Butter Toffee

  • 1 c butter
  • 1 c sugar
  • 1 c chocolate chips
  • 1/2 c pecans

Place parchment paper on a cookie sheet, sprinkle pecans on the paper.

Cook butter and sugar in a heavy saucepan until it reaches 300 degrees F on a candy thermometer. Remove from heat and pour over pecans. Spread the mixture with a non-stick spatula. Sprinkle chocolate chips on top of hot toffee. All to sit for several minutes and then spread with the spatula. Move cookie sheet into the refrigerator for 1 hour to set chocolate. Remove, break into pieces and store in an air-tight container at room temp.

drying mints

Holiday Mints, from a company cookbook found at a thrift store. This is a new-to-me recipe.

No-bake Holiday Mints

  • 1 pound powdered sugar
  • 3 Tbs room-temp butter
  • 3 1/2 Tbs evaporated milk or 1/2 & 1/2
  • 1/2 tsp peppermint extract
  • 1/2 tsp almond extract
  • a few drops of food coloring

Combine all ingredients in a large mixing bowl (I have upright mixer – it worked a treat!); knead mixture in bowl until smooth. Shape mints in candy molds placed on a baking sheet. Cover with a towel and allow to air dry.* Remove from molds and store in an airtight container.

*note – there is no time listed for how long these take to dry. I’m going to try overnight and I’ll get back to you!

ETA – These tasted like toothpaste…I even tried dipping them in chocolate to save the batch, but then it tasted like chocolate-covered toothpaste! If I did this again, I would omit the almond extract.

cracked ginger cookies 2

Cracked Ginger Cookies from Reader’s Digest Cookies – 1001 Mouthwatering Recipes from Around The World, another new-to-me recipe!

peanut brittle

Jennifer’s Best Peanut Brittle – Yes, I did name this after myself. Follow the link and you’ll see why!


Fantasy Fudge, right off the back of Kraft’s Jet-Puffed Marshmallow Creme. I’ve been making fudge my entire adult life and this always, always gives me the best results!

Am I done for the holidays, you ask? Not by a long shot! I still have bon-bons and cookies for Santa to make!

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