“Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
• Lauren DeStefano, Wither
Bobbin the Robin
Bobbin the Robin has been enjoying his camping experience this summer. He has his Keen's, shorts and a cool, sparkling glass of iced tea. Diana did it again! She really knows how to go over the top with just that extra little touch.
We are entering her into the contest and we are hoping she wins!
Here at Valley Fabric we really strive to do our part with recycling. A tip to re-use your paper towel tube.
When making your binding and to keep it nicely organized, just take a piece of painters tape or whichever tape you have handy and attach your binding fabric to the tube and wind your binding round the paper towel tube. Presto- All of your friends will know you are 1 organized lady!
THEY ARE IN THE STORE!
These finished swaddle sets come pre-packaged in a coordinating trio and are sold in multiples of three.
They are packaged in a beautiful, high-end box as the the perfect baby gift.
There will be several different sets to choose from. Here are 2 examples.
Labor Day Hours
Saturday, September 3, 2016 10:00 am - 5:00 pm
Monday, September 5, 2016 - Closed
Enjoy and have a safe Labor Day!
We just received a nice assortment Batiks by Kate Spain.
Beautiful colors and fabulous designs
A new Pumpkin Recipe
Pumpkin Cheesecake Snickerdoodles
- 3¾ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. freshly-ground ground nutmeg
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
- Filling Ingredients:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 2 teaspoons vanilla extract
- Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Dash of allspice
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
- In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
- Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
- To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!