window #23




Today you can win this beautiful hat hand-knit by me. It fits an adults head easily. It’s made from a soft yet sturdy merino. No itchiness, just joy. I made one for myself as well and I’m giving one to you. (just in case you didn’t knit one yourself already).

all you have to do is post a comment below. All comments before New Years will count. I’ll pick a random winner by hand on first of January and announce the winner. Everyone can enter, from all around the globe, I’ll ship internationally.
So, just leave a comment with your thoughts of joy and merriness and season greetings. I’d love this day to be full of fun.

hohohodiho hugs, Diana

window #22


Christmas time is one of my favorite times of year, it’s full of love and peace and quiet and good food and family and friends.

Christmas time is also the time of giving.
in todays window I will be gifting you the joy of giving
as from today until the 26th of December 2013 (23.59 GMT) you can get all my patterns for 50 % off!
All you need to do is enter the code tistheseason while check out on ravelry. You can find an overview of all my patterns above in the top-tabs.
Below you can see an example picture of the shopping progress through my blog. I’ve made dots below the “enter coupon code” section. Just enter tistheseason there and you will get 50 % off.

Of course you can use this code on my ravelry store as well. I hope you enjoy my gift and you can make a few amigurumis for your loved one for the holidays. Last minute gifting is the best,
I’m going Christmas gift shopping now as well, hugs Diana

window #21


oh these cookies will make your hearts melt! I should have posted them a lot earlier!

They look like nothing, plain, simple, even boring. But the taste – oh the taste, if you like vanilla, these will be your liking!



Vanilla Thaler

250 g butter
1-2 vanilla beans
300 g sugar
375 g all purpose flour
1 teaspoon baking powder
1 large egg

in a pan melt and slowly brown the butter. This will take about 15 minutes, so don’t rush. Now pour butter through a sifter and let cool a little.
Cut the vanilla lengthwise and scrape the seeds into the cooling butter. When the butter is firm again add sugar and whisk for 5 minutes until it’s white and creamy.
Mix flour and baking powder and add to the butter-mix. Also add the egg and mix well until a dough starts to form.
Put dough on plastic wrap, form rolls of about 3cm / 1.25 inches n diameter and let cool in fridge for 2 hours. (over night is fine too).
cut rolls and place cookies on a baking sheet. Bake in pre-heated oven for 14 minutes at 180°C.

[in the picture below I used my 1 teaspoon scoop to form single portions, which I then rolled between my palms into balls and pressed down a little with my thumb. The rest went into the fridge and later onto the baking sheet]

let cool on rack and enjoy!!


season greetings, Diana

window #20


only 4 days to Christmas.
Have you already planned your meal? is your tree put up? Have you decked your halls with boughs of holly? ^__^ I need to admit I’ve only put up my tree, nothing else, this years holiday spirits are a long time coming for me. It might be the weather, it’s super warm for December here in Berlin, so no signs of snow, or even real cold.

anyways the meal is planned though, I’m going to make my famous Mousse au Chocolat for Dinner. Of course we’ll have some real food before that too. Although only chocolate mousse sounds enticing…

and today I’m going to share my recipe with you

Mousse au Chocolat


what you’ll need
3 eggs
1 tablespoon sugar
200g good chocolate (I like semi dark or a mix of whole milk and dark)
200g cream
2 teaspoons grand marnier

how to make
separate egg whites and yolks.
Mix the egg yolks with sugar and beat til creamy.
melt 100 g of the chocolate (either in the microwave, be careful not burn, or over a water bath, be careful not to spill and water inside)
mix melted and not too warm chocolate into yolk/sugar mix. Stir in quickly and thoroughly.
chop the rest of chocolate and set aside.
Beat the cream until it’s stiff and fold in. Also beat the egg whites until it’s stiff and fold in as well.
Mix in the grand marnier and fill into decorative glasses. Chill for at least two hours or until firm. I make my mousse at night and let it chill over night.
If you’re making this for children change the alcohol for two teaspoons of coffee or just skip it ^__^

yummi hugs, Diana