Minecraft Creeper Gloves

Creeper Gloves

I made these fingerless gloves for my 14 y/o daughter as a special request. She is now going to tell you more about it as my guest blogger:

First of all, I’m a huge lover of minecraft. I’ve been playing it for several years now, and I recently decided to look up minecraft on the internet. There I found a picture of some creeper gloves. A creeper is a green monster in the game that blows up people. I liked them and wanted them, though I had no clue how to get them. So I showed them to my mom, and she simply stated that she would make them for me. Thus started the process of dyeing the wool the correct color, and constantly referencing the internet for pictures. After a few days my gloves were complete. It didn’t take long to make them, and the product was warm and comfortable. Perfect for the coming winter.

~satisfied customer

I am glad that I was able to make her something that she likes. Due to the thick yarn they were a very quick knit. I knit them in the round, changed to knitting flat during the intarsia part. In the end I had a small seam to stitch close on the side of the hand.
Creeper Gloves 2


Pattern: My own

Yarn: hand dyed Aran weight merino yarn

Here is the chart for the creeper face:


In Every Petal There is a Heart


Macarons: Well Worth the Effort



Macarons are everybody’s darling at the moment and I wanted to make them too. I am so glad I did.

There are two different methods making them: French or Italian. The French method beats all the egg whites with the sugar until stiff peaks form. Then you combine it with almond meal and powdered sugar mixture. The Italian method is a lot more work. You add half the egg whites to the almond meal and powdered sugar mix. Then you cook the sugar to a syrup, beat the egg whites to soft peaks and add the syrup slowly. After that you beat it until stiff peaks form and combine it with the almond meal mix.

I have tried both methods, but had more success with the Italian method; by more success I mean no cracked shells. Here I used the recipe from the Bouchon Bakery book.

I have filled them with a dark chocolate ganache or Nutella in a pinch. I like the ganache better, because the slight bitterness of the chocolate offers a nice contrast to the sweetness of the Macaron.

Anyway, Macarons taste amazing. I love the crunchy texture with the soft centre. I highly recommend you give them a try.

Here you can find detailed instructions and the recipe for the Italian method.

And here for the French method. Good luck and enjoy!


Chicklets and Macaron

A Little Treat


I have been working on adding activities to my daily life that make me happy. The theory is that if you spice up your day with things you find pleasant, you will have an easier time when you are stressed.

For me this is a two-part challenge. My daily to-do list is very long, plus I get often interrupted. Until recently I found it very satisfying to get things done, not allowing myself to sit down for half an hour reading a book.

The second challenge of enjoying what you do is recognizing it. Am I always running around with my thoughts about the next thing I need to be doing without paying attention to what I am doing at the moment? I have been trying to apply more mindfulness to my daily life. When I am taking a shower, I try to focus on how the hot water feels on my skin. When I am drinking my favourite cup of tea, I savour the taste, inhale the scent. It is about recognizing that special moment after dinner, when we all sit together and talk about our day.

I also promised myself I would always have flowers in my house, especially in the dark season. Recently I bought the tulips in the photo. They were so pretty and made me smile every time I walked by.

These last months have been very stressful for me. Several times I have been pushed beyond the point of exhaustion and had to go on. I have realized I needed to learn new skills to cope better. This is part of my journey.

P.s.: If you want to get the most out of eating chocolate I challenge you to try the chocolate meditation. It is a lot of fun.

Expats Celebrating Fasching


This time of year people in Germany celebrate carnival, also called Fasching depending on the region. It is where you dress in costumes, have parades, give more or less funny speeches, drink a lot and eat very greasy food. This is the big party before lent.

While I have never been a great fan of Fasching I love the deep fried jelly doughnuts that come with it. I don’t eat them any other time, but once every year I make a batch of Berliner as they are called in Germany. A fresh doughnut, still warm from deep frying is absolutely delicious. This year I was especially successful because I made them smaller and used a top-notch thermometer.

Today we had our moment of Fasching, all of us at the dining table, eating the jam dripping Berliner and listening to a carnival speech on Youtube. I think that was it until next year.

Speaking of Berliner, many years ago I met an American student in Germany who asked me if John F. Kennedy really said he was a jelly doughnut when he came to West Berlin in 1963 and declared: “Ich bin ein Berliner.” I was very astonished. That thought had never occurred to me and I assured her it was not true. Her relief was intense, so acute had been her embarrassment.  You can read more about the historic event in this article.

If you want to celebrate as well, here is the recipe:
(pdf Version)


500g flour

2 tsp instant yeast

30g sugar

20g vanilla sugar ( or 50g sugar and 1 tsp vanilla extract)

1 tsp salt

2 eggs

1 egg yolk

1/2 cup of milk

100g melted butter


1 egg white

1 cup jam or jelly


Makes about 18 small Berliner

Make a yeast dough with all the ingredients except the last three. Let it rise once, roll out the dough to about 1/2 cm (1/4 inch) thickness. Use a circular cookie cutter with a circumference of 7cm ( about 3 inches) and cut out the dough. Spread one circle with egg white and top it with another. Repeat until all the dough is used up. Let them rise in a warm place.

In the meantime heat frying oil to 170 to 190 C ( 340 to 375 F). Take a baking sheet, set a cooling rack over it and top it with paper towels. Use this to drain the fat off the Berliner when they are done frying. Attach a 1/4 tip to a piping bag, fill bag with the jelly. Pour some sugar onto a plate, set aside.

Deep fry the Berliner in small batches, until they are golden brown on both sides. Drain and let them cool down a bit, fill each with about 1 Tbsp of jelly and dip them in the sugar.



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