Saturday, September 24, 2011

2011 Autumn Open House

We sure enjoyed our time with everyone at the Autumn Open House. It was so much fun to have our studio up and going! I was so busy that I forgot to pick up my camera and take photos! The scrap bins were a huge hit and so was the little make and take project, an adorable little needle felted snowman!

I want to share the Zucchini Lemon Cookie recipe with you. They were really yummy! (As were the the other varieties, but it's so fun to have a new cookie flavor!)

My heartfelt thanks to Ronda and her loving hours of service. She also shared some of her latest creations and we all enjoyed her beautiful hand work!

My daughter had jaw surgery in the middle of all this ~ life happens. But things really went well, all things considered. I enjoyed getting feedback from people as to what they would like to see happen in the studio. It's nice to be finding a rhythm and getting a feel for how we can be a good resource to all those creative folks in our lovely valley.
Thank you for your support and encouragement!

Zucchini Cookies

Ingredients 1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup raisins
Lemon Glaze:
1 cup confectioners’ sugar, sifted
2 tablespoons lemon juice
1/4 teaspoon pure vanilla extract


1. Preheat oven to 375 degrees F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
3. In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
4. Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
5. Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
6. Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.


-If you are using a regular sheet, your cookies will be a bit thinner than the ones pictured above.
-Store cookies at room temperature in an airtight container for up to 3 days.
-Recipe adapted from

I found this recipe here.  It is a wonderful blog for all things tasty :)  I did use the whoopie pie pan and it yielded about 23 perfectly round cookies!

Friday, September 16, 2011

Open House Next Week!

2011 Autumn Open House at the
Black Sheep Woolens Studio!
Tues. Sept 20th
4:00 pm - 8:00 pm
Wed. Sept 21st
10:00 am - 2:00 pm

We have been busy like a little bees...cutting, sorting and folding wool! Hope you can stop by and see our new room and stock up on wool for some fall and winter projects. 
  • If you have a pattern you need a kit for, bring it over and we'll help you get just what you need for it.
  • Try your hand at needle felting or hooking a rug!
  • As always...we will have treats!

Parking is a little limited but you can park on the road and walk up the hill if the driveway is full. 

Call for directions or send me an email. (Address on Sidebar)

Attention Chicks from Needles & Friends:
If you signed up and paid for a Button Jack kit at Needles and Friends this past week, we will have those available for you.  *I  also have better reference drawing for the Button Jack that you can pick up.  I forgot to sketch in the vines.  And...I forgot little brown strip for the vine the bird stands on.  Sheesh!  I had too much on my mind and struggling with some jet lag when I put that kit sorry!

Jack Button Pillow Slip