Tall Geese from the Block Lotto are a quilt top.

I finished putting my tall geese blocks that I won in the Block Lotto this year together.  It's a top!  I decided to use this wide shirting cotton for the back to continue with the sort of masculine look.  Hope I don't get too spoiled with a one-piece back.  It doesn't happen too often.

 

It's almost longarm season... I mean back-to-school time.  I'll probably quilt this sometime in the next month or so.  After it's finished I'll post a real picture on the Block Lotto site for all to see.

 

At this point I realized that I had enough of the shirting fabric for another quilt back.  I will pair it up with one of the charity quilts for our local quilt guild.  Usually when I longarm I do one for me; one for the guild.  I think this will work nicely for this charity ship quilt.

 

 

Here's another yummy recipe I found on facebook:

 

I made this cake and gosh it is Delicious
Ding Dong Cake

1 box devils food cake mix
8 oz. cream cheese softened...
3 c powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what i did. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.

Pumpkin Snickerdoodles~ What you will need:

For the cookies:

3 3/4 cups flour...
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.