It’s always such a bright point in my day when someone emails me or posts on KnitandBake’s facebook page a photo of project they’ve made from my patterns! It’s kind of a magical feeling, knowing that I was snuggled on the couch working on a pattern some cold winter night, and then a few weeks or months later, someone in a totally different state or country is making something for their loved ones using my design!
Here are a few photos of finished projects from KnitandBake readers! You can click each photo to go to the pattern it was knit from! (These photos are from Linus’ Easy Dog Sweater and the Easy Striped Cowl).
I’m going to continue posting reader’s photos, so if you’ve made something from KnitAndBake.com, please post a photo of your finished project on facebook.com/knitandbake or email it to me at email@example.com !
Hi everyone! It’s been awhile since I’ve posted a new pattern — but I’m really excited to be back at it, and just finished a new pattern for you, just in time for the cold weather! I’ve been wanting to make a really snuggly, bright cowl to wear both as a shirt/sweater and as a scarf. So I knit up this super simple piece – and then I had no idea what to call it! I named the pattern “Cowl Sweater Shrug Wrap” but feel free to leave suggestions for what this is actually called, in the comments below!
I also decided to try something brand new — a video tutorial! Check out the tutorial above that I made for this project, in my first ever youtube video! Please subscribe to my youtube channel to keep up-to-date when I add new videos!
4 skeins of Berroco Comfort Worsted weight yarn
1 pair of size 9US circular needles
1 darning needle
This pattern is meant to be really easy and intuitive to size to yourself — no need for swatching or calculating! The 120 stitches that you cast on will create the height of the cowl, which ended up being roughly 20″ tall for mine. However, the height will end up stretching, and it will vary depending on how snug you make yours. To make the cowl smaller or larger, simply knit a shorter or longer rectangle.
1. Cast on 120 stitches onto size 9US circular needles. The piece is not knit in the round, but I like using the circular needles because the piece ends up being fairly large, and I find it easier to keep the large amount of stitches on the circular needles.
2. Work back and forth in the brioche stitch. If you’d like video instructions on how to do the brioche stitch, check out the video tutorial I made for this project!
The stitch goes as follows: Bring yarn to the front of your work. Slip the next stitch purl-wise. Knit the next two stitches together. Continue in this pattern until the end of the row, and repeat on all rows.
3. Continue working in the brioche stitch until your piece wraps snuggly around your arms. The lines will be going horizontally across your chest, and the seam will be verticle. You’ll want the wrap to be tight enough that it stays up, but not so tight that you can’t breathe! My piece ended up being roughly 20″ tall and about 32″ wide before folding it over (I say “rough” because this fabric is very stretchy, and the measurements are not exact by any means).
4. Cast off. To cast off, rather than slipping the first stitch purl-wise, do an actual purl stitch. Then, knit the next two stitches together, and pull the first stitch over the second on the right needle. Again, check out the video tutorial above to see how to cast off.
5. Now that you’ve cast off your piece, you’ll have a long rectangle. Fold your work in half, as shown. It may look very tall, but when you put the wrap on your body, it will stretch nicely. Using a darning needle and a long piece of your yarn, seam up the side. I’m sure there are fancier/better ways to seam this, but I’m more of a knitter than sewer! So I just did a quick, simple seam, and then flipped the wrap inside out, so that the seam was inside. If you have a suggestion for a better way to seam this, feel free to leave it in the comments below!
You can wear this as a super cozy, warm wrap. Or, you can wear it around your neck as a cowl scarf!
If you end up knitting up this project, please feel free to send along photos of your completed work to firstname.lastname@example.org or post it on the Knit and Bake facebook page, and at some point, I’ll put together a post featuring your work!
I just posted my first pattern for sale in the Ravelry store! This pattern is for a set of cabled, fingerless gloves. They are knit on straight needles (rather that on double pointed needles, in the round), which I chose to do because I find it much easier and more fun to knit cables on straight needles!
There are four sizes in the pattern, small, medium, large, and extra large, but because the gloves are so stretchy, the sizing is very forgiving. These photos are a size small from the pattern. It took two skeins of yarn, although it really took 1 skein and just a bit from the second skein, so you could easily make them longer, or use the extra yarn for another project!
I had a blast making these It’s complicated enough that I never got bored, but simple enough that I could have a conversation at the same time!
Here’s my recipe for quick, easy, homemade maple oatmeal mini muffins. They’re great to bring to brunch, and not too sweet. I wanted to try to make these with whole wheat flour, but was out when I went to make them. I’ll definitely try it next time! If you’d like to sweeten them up a bit, you can add more brown sugar to the recipe.
Maple Oat Chocolate Chip Mini Muffins recipe
- 3/4 cup flour
- 1/2 cup quick oats
- 2 tsp baking powder
- 1/4 cup packed brown sugar (if you’d like them sweeter, you could try more)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup milk
- 1 egg
- 1/8 cup canola oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- A little extra flour, brown sugar, and cinnamon for the sprinkled tops
Mix together the dry ingredients in a bowl. (Flour, quick oats, baking powder, brown sugar, cinnamon, and salt). In a separate bowl, mix together the liquid ingredients (milk, egg, canola oil, maple syrup, and vanilla extract). Mix in 1/4 cup chocolate chips (or more! No judgements!).
Spray a mini muffin tin, and fill cups to the top with mixture. In a small bowl, whisk together some flour, brown sugar, and cinnamon, and sprinkle it over the tops of the muffins.
Bake at 375 degrees for 16 minutes, or until a knife inserted comes out clean.
I got the inspiration from a cowl/snood in the men’s section at Zara in New York City. Their cowl was with a finer, silkier yarn, but I made mine with a chunky, super warm grey wool. This pattern is really easy, knit in the round (no seams!) and can be knit up in a couple of nights. The k4, p4 pattern creates a horizontal ribbing or stripes that make it really easy to “scrunch” down when wearing the cowl.
- 2 skeins, Bernat Roving yarn (I used the color “Flint”, and had half a skein left over)
- Size 13 circular needles
- Darning needle, for weaving in the ends
1. Cast on 56 stitches onto your circular, size 13 needle.
2. Join work together, being careful not to twist any stitches. Place stitch marker where you joined the stitches. Work entire piece in the round, following this pattern: knit 4 rows, purl 4 rows.
3. Continue in this pattern until your cowl is roughly 10″ long when bunched up, or about 16-18 inches when stretched out. Mine had 19 “stripes” (19 stripes at 4 rows per stripe = 76 rows total). You can make it shorter or longer, depending on how you’d like to wear it! Finish your last row on a “purl” stripe, and only purl 3 rows, rather than 4. Then, bind off in the purl, and that will be your fourth row. Weave in any ends, and your cowl is ready!
Here’s my recipe for the cutest little apple pies! I make them in a cupcake tin, so I couldn’t decide if I should call them mini apple pies, or apple pie cupcakes. Either way we name them, they are adorable, delicious, and really fun to make! My recipe made 6 mini apple pies, so if you’d like to make more, double the recipe to make about a dozen.
Diana’s Mini Apple Pies
Ingredients for the dough:
- 1 cup flour
- 6 tablespoons butter, cold and cubed
- 2 tablespoons (or a little more) ice water
- 1 tsp salt
- 1 tsp sugar
Ingredients for the filling:
- 2 to 3 apples (3 made extra filling for me… which I ate later with yogurt – YUM!)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of salt
- 1 tbs flour
- 1 tsp vanilla extract
2. Cut up your apples
Peel and dice or chop 2 or 3 apples. Again, 3 apples made extra for me, so you could probably get away with 2.
3. Make the cinnamon sugar mixture
Mix together the sugar, brown sugar, cinnamon, nutmeg, salt, flour, and vanilla extract. Then, mix in your chopped apples.
4. Make apple pie cups and fill with apple mixutre
Remove dough from fridge. Using two pieces of parchment paper, place 3/4 of the dough inside the two pieces and use a rolling pin to roll out the dough (saving have to wash the rolling pin! I’ll do anything to skip washing an extra dish!). Roll it out fairly thin. Use a bowl that’s larger than the size of your cupcake tin circles to cut out circles from the dough. Squish these into an ungreased cupcake tin, removing any extra from the top. Use a fork to poke holes at the bottom of each cup, and then fill to the top with your apple mixture.
5. Make the apple pie lattice top
Using the remaining 1/4 of dough, roll out a rectangle. Then, cut out small stripes, the diameter of your cupcake cups. Use these to create the lattice work top over the mini apple pies.
6. Bake the apple pies
Place the cupcake tin on a baking sheet and bake at 375 degrees for about 35-40 minutes, or until they start to look like and brown on the top, and your whole kitchen smells like apple pie heaven!
In my “real” life, as a photographer, I usually can’t wear gloves when shooting outside in the winter. So, I recently knit up a pair of fingerless gloves, which are perfect for me. They’re warm, cute, and I still have all the freedom and dexterity I need for shooting!
Diana’s Fingerless “Photographer’s Gloves” Knitting Pattern
- 2 skeins of Caron Simply Soft yarn, in two different colors (or 1 skein if you knit these in 1 color)
- Size 7 double pointed needles (4 needles total)
- Darning needle for weaving in ends
1. Cast on 32 stitches with MC (main color) onto one needle, and then move a third of the stitches to the second needle, and a third of the stitches to your third needle.
2. Making sure not to twist any stitches, join your stitches in the round, using the fourth needle. Using MC, work in 1×1 ribbing (knit 1, purl 1) for about 13 rows, or roughly 2 inches.
3. Switch to CC (contrasting yarn), and switch to stockinette stitch (knitting every stitch). For the rest of the pattern (until you get to the top cuff), switch between MC and CC every 2 rows. Continue like this for 22 rows, or 11 stripes. You’ll notice that when you get to the end of every other row, the last stitch from the row before will seem a little lose. Make sure to pull from the yarn you aren’t currently using, to make sure it stays tight.
4. Next, you’ll start increasing for the thumb gusset. After you’ve completed 11 stripes, follow this pattern for the next 10 rows:
- Row 1: k1, k1f&b, k1, k1f&b, and k until the end of the row
- Row 2: k all stitches
- Row 3: k 1, k1f&b, k3, k1f&b, and k until end of the row
- Row 4: k all stitches
- Row 5: k1, k1f&b, k5, k1f&b, and k until end of the row
- Row 6: k all stitches
- Row 7: k1, k1f&b, k7, k1f&b, and k until end of row
- Row 8: k all stitches
- Row 9: k1, k1f&b, k9, k1f&b, and k until end of row
- Row 10: k all stitches
5. On the next row, k1, and then using a darning needle, put the next 12 stitches onto a piece of scrap yarn and tie the yarn to make sure the stitches don’t fall off. You’ll come back to these later to finish the thumb. k the rest of the stitches of that row, and continue in the stockinette stitch and stripes for 5 more stripes, or 10 more rows.
6. After you’ve knit 5 more stripes (10 more rows), ending on a CC stripe, switch back to your MC and begin ribbing again for the top cuff (k1, p1). Continue in ribbing for 7 rows, and then bind off loosely.
7. Your main section of the glove is complete. Now, using your needles, pick up the stitches from the thumb that are on scrap yarn. Separate them over the three needles, and pick up one stitch from the inside part of the thumb. You should have 13 stitches total. Continue in the stockinette stitch, switching colors every 2 rows, for as long as you’d like your thumb to be (I did 2 stripes), making sure to end on a CC stripe. Switch back to MC and work in 1×1 ribbing (k1, p1), for 4 rows. Bind off loosely. Your glove is finished! Make 2 if you’d like a full pair, or stick with one if you’d like to wear it Michael Jackson-style
This is one of my favorite things to bake, because it’s fun, and the taste is incredible — super tart lemon, mixed with the sweetness of the blueberries and strawberries. It’s definitely a dessert, but I like to feel a tiny bit less guilty, because there are some healthy ingredients in there too: eggs, fresh lemon juice, strawberries, and blueberries! : )
Lemon Blueberry Tart Pie with Strawberry Garnish
Adapted from a recipe in a kosher cook book at my Mom’s house and The Food Network’s Blueberry-Lemon Tart
Ingredients for the pie dough:
- 1.5 cups flour
- 2 tablespoons sugar
- pinch of kosher salt
- 1 stick unsalted butter, cold, cut into cubes
- 1 egg yolk (save the egg white for later)
- 2 tablespoons of ice water (or more, depending on how much your dough needs)
Ingredients for the tart filling:
- 1 pint blueberries
- 5-6 lemons (to make 3/4 cup lemon juice and 2 tablespoons lemon zest)
- 1 cup and 1/4 cup sugar
- 4 eggs
- 1/4 cup heavy cream
- pinch of kosher salt
In addition, you’ll need: a food processor, a tart pan with removable bottom, pie weights, parchment paper, a grater for zesting the lemons, something mesh to filter out the lemon seeds, brush for brushing egg whites, and a rolling pin.
1. Make the pie crust dough
In the food processor, pulse together 1.5 cups of flour, 2 tablespoons of sugar and a pinch of kosher salt. Cut one stick of cold butter into evenly sized cubes, and mix into dough. Separate one egg, leaving the egg whites aside for later, and add the egg yolk to the mixture. Continue pulsing. Next, add two tablespoons of ice water and continue. If your dough comes together like below (my Mom’s note: it will clump together on one side of the processor), your dough is done. If it still doesn’t look like dough, start adding more ice water, about 1/4 teaspoon at a time, continuing to pulse.
2. Refrigerate the pie dough
When your dough is done, form a ball, and wrap it up in saran wrap. Leave it in the refrigerator for 30 minutes.
3. Roll out the pie crust dough and place in pie tart tin
After 30 minutes, remove dough from refrigerator and lay down a piece of parchment paper. Lightly flour your rolling pin, and roll out dough until it’s larger than your pie tart tin. When that’s done, roll the dough up around your pin, and use that to lay the pie crush into the tin. If you’re like me, it probably won’t be perfect, so use bits and pieces of dough that didn’t fit it, to fill in the gaps around the edges. If there’s extra, fold it down to create a thick pie crust edge.
4. Put pie crust back in the refrigerator and start squeezing and zesting lemons
Cover your pie crust with saran wrap, and put it back in the refrigerator for another 30 minutes. While it’s cooling, wash all of your lemons. Using a grater, zest a few of the lemons until you have a pile of lemon zest large enough to yield 2 tablespoons of zest. Then, cut your lemons in half and squeeze the juice out of them into a bowl. Next, I used a small mesh colander to sift out the seeds. Make sure you’ve got 3/4 cup of seedless lemon juice.
5. Bake the pie crust
After 30 minutes, remove pie crust from refrigerator and remove saran wrap. Use a fork to poke holes all over the pie crust. Place a piece of parchment paper over the crust, and cover with pie weights. Bake at 350 degrees for 25 minutes.
6. Mix lemon tart filling
While pie crust is baking, whisk 4 eggs in a bowl. Mix in 1 cup of sugar, 3/4 cup of your fresh lemon juice, 1/4 cup heavy cream, 1 tablespoon lemon zest, and a pinch of kosher salt. In a separate, small bowl, mix together 1/4 cup sugar and 1 tablespoon sugar. Set aside.
7. Brush pie crust with egg white
Using the egg white left over from the separated egg in the dough, mix it with 1 teaspoon of water, and brush over the entire pie crust. If you have more time left over, start washing your blueberries and strawberries.
8. Assemble and bake the tart
When pie crust has cooled, cover bottom of pie with blueberries. Take the smaller bowl mixture of sugar and lemon zest and toss over the blueberries. Next, pour the lemon mixture over the blueberries. Place tart tin in a baking sheet, and bake tart at 350 degrees for about 40-45 minutes, or until the top begins to lightly brown, and the center only jiggles a slight bit when you tap the baking sheet. Baking time may vary depending on your oven.
9. Add Strawberry and blueberry garnish
Slice strawberries in thin slices. Lay them out in circles, around the tart, starting with the outside edge. Leave a small circle in the middle, which you can fill with blueberries. Your tart is now complete!
This is my free knitting pattern for a super simple, easy to knit seed stitch cowl. It uses one skein of yarn, and can be knitted up in one night, making it a perfect and affordable last-minute present! It’s knit in the round, so there’s no seaming at the end, and it’s really warm and cozy.
- 1 skein, Bernat Roving yarn, in a light grey
- Size 13 circular needles (hat sized length)
- Darning needles, for weaving in ends
1. Cast on 49 stitches onto your size 13 circular needles. If you’d like to make the cowl wider or smaller, just make sure to cast on an odd number of stitches, because when working the seed stitch in the round, it will create a funny ridge if you use an even number of stitches.
2. Join the work together in the round, making sure not to twist any stitches. Work entire piece in the seed stitch. k1, p1, all the way across the row. When you get to the next row, continue this, and you’ll be knitting all of your purl stitches, and purling all of your knit stitches. This gives it the textured look of the seed stitch. [ Note: I’ve always confused the moss stitch and the seed stitch. I’m fairly sure this is the seed stitch, but please correct me if I’m wrong! ]
3. Continue working the seed stitch until you are almost out of yarn, making sure you’ve left enough yarn to bind off. Bind off loosely — this is important, because you don’t want the top of the cowl to be tight. Weave in your ends, and your cowl is complete!
This is my super easy recipe for kugel. Kugel is a Jewish dish (it’s somewhere between a dinner and a dessert), and I love making it for parties, because it’s quick, easy, and everyone loves it! This recipe is adapted from a card in my Mom’s recipe box. It makes two pans of kugel (I either bring 2 kugels to the party — or bring one and leave one at home to freeze for later!) If you’d like to make one kugel, just divide each ingredient by half.
Easy Kugel Recipe (Adapted from a card in my Mom’s recipe box)
- 1.5 lbs wide egg noodles
- 1 stick butter
- 1 cup golden raisins
- 8 eggs
- 1 pint sour cream
- 16 oz cottage cheese
- 2 cups sugar
- 1 cup milk
- 2 tsp vanilla
- 1/2 cup crumbled graham crackers (some people use frosted flakes)
1. Cook egg noodles according to directions on the package, making sure not to overcook. Pre-heat oven to 350 degrees.
2. While your noodles are cooking, in a large bowl, mix together 8 eggs, 1 pint sour cream, 16 oz cottage cheese, 2 cups sugar, 1 cup milk and 2 tsp vanilla extract.
3. Cut stick of butter in half, and put one half in each pan. While the oven is still pre-heating, place pans in oven, and leave until the butter has melted.
4. When noodles are done and butter has been melted, put half of the noodles in each pan and mix into the butter. Top each pan with 1/2 cup raisins. Then, pour half of your egg mixture over one pan, and half over the other. Mix them up a bit to make sure each area of the dish has been coated well with the mixture. In a small bowl, mix together the crumbled graham crackers (or anything crunchy, like frosted flakes), with 1/2 cup of brown sugar. Top each pan with this mixture, which will give it a delicious crunchy top.
5. Bake at 350 for an hour or until set. Sometimes it takes longer than an hour. You’ll want the top to be nice and bronzed, without it being burned, and you’ll want to make sure you can put a knife in, and it comes out clean. You can eat the kugel warm or cold, and you can store in the fridge or freezer, depending on when you’d like to eat it.
About Diana [knitandbake.com]By day, I have my dream job, photographing musicians and celebrities, shooting ad campaigns, editorial work, and more. I live in New York City with my high-school sweetheart and husband Matt <3 When I need to de-stress from the craziness of everyday life, I love knitting, baking, cooking, making photo books, organizing & making gifts for the people I love. This blog is a collection of my projects and recipes, both original and borrowed. xo, Diana