Hi there! I am excited to be apart of Riley Blake's Stitch 'n Kitchen Blog Tour! I love making homemade gifts for friends and family for Christmas! There is always something so gratifying about making homemade gifts for the one's you love!
So today, I thought I would share with you how to make these easy pot holders! These make great gifts, and best of all - they are functional too! :)
Making Time: 2 hours
Ingredients: (for two pot holders)
1/2 yard of Ardently Austin Red Main
1/2 yard of Ardently Austin - Teal Cups
1/2 yard of Ardently Austin - Red Mini Floral
1/2 yard of Ardently Austin - White Main
1/2 yard of Insul-Bright
Instructions: (for two pot holders)
For pocket: 4 - 7" x 9" rectangles
For front: 2 - 9" x 9" squares
For red strip 2 - 2" x 9" strips
Insul-Bright 2 - 7" x 9" rectangles
Insul-Bright: 4 - 10" x 10" rectangles
Layer a pocket piece right side down, a piece of insul-bright in the middle, and then the top pocket piece right side up:
Press your 2" strip into the middle and then press again:
Place your pocket piece in the middle of your pressed strip - and pin into place:
Sew your strip on - staying close to the edge:
Now pin all your layers together. Place the backing right side down, then two layers of insul-bright, your front piece, then your pocket. Sew 1/4" around the entire pot holder:
Now it's time to bind! You can find my machine binding tutorial HERE!
And that's it! You have two adorable pot holders that are not only pretty, but very functional too! :)
Now for my recipe that I am sharing today! Chocolate Mousse Balls! This recipe is so easy and delicious! It is also very versatile. I rolled these balls in crushed walnuts, but you could roll them in graham cracker crumbs, crushed oreos, mini chocolate chips, or even coconut!
You can keep these in the freezer for a couple of weeks, and whenever you have company over, you can get some out and serve to your guests.
3 Ingredient Chocolate Mousse Balls
3 Giant Sized Hershey's Chocolate Bars with Almonds
2 -8 oz containers of cool whip
1 package of walnuts (crushed)
Melt chocolate in the microwave - Stir every 30 seconds until it is completely melted. In a separate bowl add your cool whip - then gently fold in melted chocolate. Place mixture into the fridge for an hour until it firms up.
Scoop out mousse with an ice cream scoop into a bowl of your crushed walnuts - cover in walnuts and then place on a cookie sheet. Then place in the freezer. They will be ready to serve in about three hours.
I want to thank Riley Blake for hosting this fun blog tour! :)
Talk to you soon!