Helpful Information & a contest ~
By Sarah | September 17, 2012
Warning. Completely random post ahead. Here goes:
1. It’s the most wonderful time of the year! Fall. How I love Fall. The colors on the trees and pumpkins (bread, cake, donuts, cookies, etc.) and apple (anything apple) and don’t even get me started on my love of boots. I could devote an entire post to my love of apples and boots. But not now. Maybe some other time (I’ve seen some pretty spectacular apple recipes and boots lately).
2. Sometimes you just got to know when to fold ‘em. Off to the frog pond this goes.
Pattern: Blackcurrant by Veera Valimaaki, Yarn: Handspun and 2ply cashmere (held double)
3. Johnny Carson. I miss watching him.
4. When will my order ship? If your order was a pre-order, please check the date of your paypal receipt and then please allow approximately 14 to 21 business days (Monday to Friday) for your yarn to be dyed, processed and leave the Plucky studio. If, after a suitable amount of time has passed for your package to arrive at your location (to our international friends – it is not uncommon for a package to take at least 4-6 weeks to arrive) it has not arrived, please contact me at thepluckyknitter@gmail.com to inquire about your order.
We have worked ourselves into a pretty good routine of one large shipping day at least one day a week. What does this all mean to you? It means it is our goal to have your yarn shipped to you (and in many cases, shipped and arrived to your location) within 30 days or less (of course, that is not generally the case with our international friends).
We work very hard to get your yarn to you as quickly and efficiently as possible. But, it bears repeating – this is not an automated process. Everything from the handdyeing to the hand packing/shipping, emailing – it is all done by hand (and by a very very few hands at that. Thy names are Sarah, Hayley and Ryan) and not automated. No barcodes here. Hayley, Ryan and I are the only full timers here at plucky. It is small (and very personal) business and I have every intention of keeping it that way.
5. Which brings me to a very important piece of information. If you have any inquiries at all (shipping, how to buy, pattern support, etc.) please contact us at thepluckyknitter @ gmail.com as opposed to private message on Ravelry or Facebook. It is much easier to reply to and keep track of any inquiries that way. Hayley and I would hate to not see your inquiry or have it lost in the shuffle so to speak. Thank you!
6. Why are so many of our updates pre-order updates? That’s a great question. I go back to what a small operation we are here at Plucky HQ. Pre-order updates make it possible for us to serve as many as possible while getting you just what your knitting/crocheting hearts desire. When we have a pre-order update we are able to dye just for you. You want a sweater quantity of Primo Aran in Flying Atlas? You got it! Many of you are sweater (and larger project knitters) and I want to make it as easy as possible for you to ensure a sweater quantity. No piecing onesies twosies together here and there for your cardigan. Not on my watch!
Another note about pre-orders: It has become necessary that I make a statement regarding changes to (whether it is a cancellation, an addition to, etc.) your pre-order. It is administratively very cumbersome (and prone to mistakes) to go back and change orders after the fact. Especially days, weeks after the fact. If you need to make a change to your order, please do so within 24 hours of the update. Thank you for your understanding.
7. Why are there so many different kinds of updates? They all serve a purpose and there is a definite method to the madness. The etsy shop updates are where I like to offer one-of-a-kind’s, limited editions and items with a finite number available. I also use the etsy udpates as an opportunity to grant yarn requests in real time (via the Plucky Knitter group in Ravelry).
As for the the Plucky ‘paypal button’ updates here on the Plucky blog – we have had such great feedback. It’s a great place to offer ten to fifteen different colorways on an assortment of bases and are generally less frenzied (though, please remember there are still a finite number of skeins available and they do tend to go very quickly – though there is much less a chance of getting ‘cart jacked’ which is always a great thing!).
The Plucky shop. It’s a love hate thing. Seriously. The updates in the plucky shop. Well, those serve a purpose as well. They let us grant requests in real time (which I have been told you guys love and we really love doing!) but, it is also slow to open (we are just as frustrated as you are) and it does have a tendency to over-sell. But, never fear, as long as we have the base you will get your yarn! I’m only able to offer those occasionally though as they are very time consuming to dye and process.
8. What are you favorite knits this Fall? Have you started your Fall and Winter knitting? What’s tops in your que?
9. Hayley and I are headed to Fibre Space in Alexandria, VA this weekend for a Plucky trunk show. If you are in the area, please stop by, we would love to meet you!
10. Apples and pumpkin. Can I ask? What are your favorite apple and pumpkin recipes? Leave your favorite recipe (or a link to the recipe) in the comments and I will randomly draw two winners to receive a skein of the BRAND NEW Primo Aran!
the boot of my dreams….
129 Comments
Sami on September 20, 2012 at 10:10 am.
Our favorite pumpkin recipe is this (I prefer it without the Nutella and we do the mini muffins…the loaves we tried never worked out right)-
http://blogs.babble.com/family-kitchen/2011/10/03/banana-nutella-pumpkin-bread/
and our favorite apple recipe is this-
http://sugarcrafter.net/2011/09/06/oatmeal-apple-cake-cookies/
Jennifer F on September 20, 2012 at 1:19 pm.
The best pumpkin bread in the world. My mom used to bake this in an old coffee can so the slices would be round. Do they still sell coffee in cans? http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/
Sabrina on September 20, 2012 at 4:17 pm.
I love apple butter!!!
Your yarn is just too beautiful!
Hugs
Sabrina
Deb C. on September 21, 2012 at 10:50 am.
favorite apple pie recipe is for Swedish Apple Pie. http://www.cooks.com/rec/view/0,1837,145168-251194,00.html
Why is it my favorite you ask, even tho I don’t particulary like apple pie? Well, A) You don’t have to make a crust and B) lots of buttery crunchy goodness all around the top and edges.
favorite Pumpkin recipe is a healthy version without all that oil:
http://www.goodhousekeeping.com/recipefinder/healthy-pumpkin-bread-recipe
My favorite fall knit is my Allegheny. I’m hoping to have it finished for Rhinebeck. If not, i’ll be the one with yarn balls hanging from it.
PS Love the boots.
Jaime on September 21, 2012 at 11:58 am.
Pumpkin Spice Bread from allrecipes.com.
Sally K on September 21, 2012 at 5:56 pm.
How about these???
http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html
ikkinlala on September 22, 2012 at 12:36 pm.
My apple pie doesn’t have a recipe, but another apple things we like is German Apple Pancake:
Preheat your oven to 425 F. Whisk together 3 large eggs, 3/4 cup milk, 3/4 cup all-purpose flour, and a pinch of salt until smooth. Heat a tablespoon of butter in a 10-12 inch cast iron frying pan (that can go in the oven). When it’s good and hot, pour in the batter and put it in the oven. Bake for 15 minutes, then turn the oven down to 350 F and bake another 10 minutes.
Meanwhile, peel and slice some apples and saute them with a bit of butter, adding sugar and cinnamon to taste, until softened but not too mushy. When the pancake’s done, fill half of it with the apple mixture and fold the other half over top. Enjoy!
Serena on September 22, 2012 at 6:18 pm.
This apple pie’ll knock your socks off: http://thepioneerwoman.com/cooking/2010/11/dreamy-apple-pie/
It’s even good BEFORE it’s baked. I’ve gotten some pretty strongly worded compliments on it.
And those boots are gorgeous.
Theo on September 22, 2012 at 7:42 pm.
The heck with pumpkins and apples C: I want to know what kind of boots those are. Gorgeous, yummy, etc.
Trisha Bullock on September 23, 2012 at 12:05 pm.
Such a pleasure to meet you at Fiber Space this weekend!
My fav apple recipe is the Betty Crocker Caramel Upside Down Apple Pie.
http://www.bettycrocker.com/recipes/caramel-pecan-upside-down-chai-apple-pie/d0966102-9b27-4865-aaff-4a3e5220a87f
Rachel on September 23, 2012 at 11:36 pm.
Ooo, I just love everything pumpkin! I want to try this recipe here:
http://www.the-girl-who-ate-everything.com/2010/11/double-layer-pumpkin-cheesecake.html
Melanie Jackson on September 24, 2012 at 7:39 am.
I just tried an apple galette, my new fave over pie!
http://www.epicurious.com/recipes/food/views/Apple-Galette-240607
sarah on September 24, 2012 at 8:12 am.
This is the season that I wish I wasn’t gluten free (and pretty much sugar free), but hey, there are still lots of yummies to be had. Like these apple cinnamon muffins: http://paleomg.com/apple-cinnamon-muffins/
As for knitting, I’m feeling like big squishy cowls right now.
ps I really need a link to those boots!! Those are fantastic!
Kim on September 24, 2012 at 3:26 pm.
Love these on a fall day! Enjoy!
http://allrecipes.com/recipe/pumpkin-whoopie-pies/
Carol Ann Knowles on September 26, 2012 at 4:30 pm.
Can’t believe I forgot the White House Apple Cake from Dec. 2010 NYTIMES.
IT WAS DELICIOIUS! I am going to have to make this sometime in the next few days.
http://www.nytimes.com/2010/12/01/dining/01white.html?_r=0
http://www.nytimes.com/2010/12/01/dining/01whiterex1.html?ref=dining
White House Apple Cake
Time: 1 hour
FOR THE CAKE:
3/4 cup canola or safflower oil
1/2 cup light brown sugar (tightly packed)
1/2 cup honey
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup peeled grated apples, like Granny Smith
1 large orange, optional
FOR THE MAPLE GLAZE:
1/4 cup amber maple syrup
1/3 cup confectioner’s sugar.
1. Make the cake: Heat the oven to 350 degrees. Grease a 10-inch cake pan and place a silicone sheet or parchment paper on the bottom. (You can substitute a 10-inch spring-form pan, as long as it is tightly sealed at the bottom.)
2. With a handheld or electric mixer, combine the oil, brown sugar, honey, eggs and vanilla in a large bowl.
3. In a separate bowl, sift the flour, baking soda, salt and cinnamon. Add half the sifted dry ingredients to the liquid mixture, and mix on a low speed until combined.
4. Add the grated apples and the remainder of the dry ingredients. Finish mixing by hand, and pour into the greased cake mold. Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
5. Make the maple glaze: Stir maple syrup and confectioner’s sugar over low heat in a small saucepan until combined. Then increase the heat and boil for 30 seconds. Set aside on the stove top, off the heat.
6. To finish the cake, run a paring knife around the edge of the cake pan. Invert a serving dish on top of the cake and then flip the cake over onto the dish, carefully lifting away the cake pan. Re-warm the maple glaze, stir it and pour it over the warm cake. You may decorate the platter with peeled orange sections. The cake will stay moist overnight if covered with foil. It does not need to be refrigerated.
Yield: One 10-inch cake.
emily on September 26, 2012 at 4:57 pm.
Pumpkin bread pudding with mini chocolate chips. And when the girls are lucky, pumpkin dog biscuits!
Nicole Honeycutt on September 27, 2012 at 9:38 am.
The Best Apple Pie You’ll Ever Have
By Hannah from Honey and Jam
Apple pie is the best sort of pie. It’s homey, familiar and always delicious. This recipe is my absolute favorite. It takes a little more time than your average recipe, but it’s worth it, I assure you!
The best part of this pie is the apple cider caramel. Caramel-making sounds a little fussy, but it’s actually as easy as standing over a pot for a few minutes. It adds such a depth of flavor and intensifies the apple taste. You’ll want to save the left over caramel for pancakes or ice cream!
Tip: Let this cool completely before cutting. I always want to dive right in, but you have to let it set, otherwise you’ll have a watery mess. Enjoy!
Recipe: Cider Caramel Apple Pie
For the cider caramel:
4 cups apple cider
1/2 cup dark brown sugar
1/4 cup unsalted butter
For the pie:
5-6 cups sliced apple (gala or granny smith are best)
1/2 cup brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon salt
1 teaspoon vanilla
1 cup cider caramel, warmed
1 large egg, beaten
For the crust:
(recipe from Martha Stewart)
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
To make the crust:
In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.
To make the caramel:
Pour cider into heavy bottomed pot. Boil cider until reduced to 2 cups, about 20 minutes. Add butter & sugar, cook, stirring occasionally, until sauce thickens slightly and is reduced to 1 1/4 cups. Can be made 2 days ahead, transfer to bowl and keep refrigerated.
To make the pie:
Preheat oven to 350 F. Let pie dough rest on counter for 15 minutes. On a lightly floured surface, roll out dough into two 1/8 inch thick rounds. Press one round into lightly greased pie plate.
In a large bowl, combine apples, brown sugar, flour, cinnamon, ginger, salt, vanilla, and caramel. Mix well. Spoon apples into pie plate. Cover with remaining crust. Cut 4 steam vents into top. Brush with beaten egg, and sprinkle with sugar & cinnamon.
Bake until crust is brown and juices are bubbling, about 1 hour. Let cool before serving.
Nicole Honeycutt on September 27, 2012 at 9:43 am.
Ahhh – posted the other recipe before linking up this gorgeous, gooey, yummy loaf of heaven. Here it is, thank you!!!
http://www.honeyandjam.com/2010/10/pumpkin-bread-with-cinnamon-pecan.html
Natalie Novacek on September 27, 2012 at 3:59 pm.
It’s a tough choice. I think pumpkin for fall and apples for winter! Right now, all I want is maple pumpkin cheesecake.
http://www.chelseadays.com/2011/11/23/recipe-maple-pumpkin-cheesecake/
elflyn on September 28, 2012 at 6:01 am.
Puff Apple Tarts
1 large or2 small apples. Wash and core apples. Slice apples very thinly. Defrost 2 sheets of puff pastry. Cut pastry into 9 pieces. Brush pastry with melted butter. Arrange apple slices on top. Brush again with melted butter. Sprinkle with mixture of cinnamon and brown sugar (1 tablespoon of sugar, 2 teaspoons of cinnamon). Bake in a hot oven until pastry has puffed up and apples are brown.
Eat while still warm and they go well with vanilla ice cream for a dessert.
Enjoy!!
Christie on September 28, 2012 at 8:36 am.
For simplicity’s sake, I love this recipe from food network.
http://www.foodnetwork.com/recipes/baked-apple-with-crisp-topping-recipe/index.html
I live in Virginia, so this time of year brings an incredible bounty of apples. I love them too. Nothing like a fresh picked apple. Store bought cannot compare!
Dianne on September 28, 2012 at 6:40 pm.
This is a recipe shared in a Ravelry group:
Easy Apple and Cinnamon cake – makes the house smell like autumn.
2 cooking apples, peeled and cored
125g softened butter and 1tbsp melted for topping
125g icing sugar
2 x eggs
1tsp vanilla extract
200g plain flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
100g sour cream
2tbsp granulated sugar
1tbsp apricot jam for glaze
9 inch round tin lined, 350 degrees
Chop one apple into small chunks and slice the other one
Cream butter and caster sugar, beat in eggs and vanilla extract, add flour, baking powder, 1tsp of cinnamon and sour cream and mix.
Add chopped apple and put in the tin, smooth out and arrange apple slices on top
Melt the remaining butter with granulated sugar and cinnamon and brush on top. Bake 40 – 50 minutes and glaze with jam.
Erin on September 28, 2012 at 8:05 pm.
Chipotle pumpkin pie! with BOURBON whipped cream. Need I say more?
eileen on September 29, 2012 at 10:25 am.
i have access to (half the tree hangs over my daughter’s fence) bushels of lovely tart apples and have (so far) made four batches of this apple butter. Overnite on low and in the a.m. i water bath it for 10 mins and we’ll have apple-goodness on our toast all winter. http://www.mybakingaddiction.com/crock-pot-slow-cooker-apple-butter-recipe/
linda roller on September 30, 2012 at 4:41 pm.
Apple/Cranberry pie
Pumpkin Ricotta pie
I will post recipe link after I type them up or scan.Thanks
rinebird@gmail.com if you want either recipe now!
Geri on September 30, 2012 at 5:45 pm.
Brown Butter Pumpkin Cupcakes with Cream Cheese Icing
http://www.bakedperfection.com/2010/01/brown-butter-pumpkin-cupcakes-with.html
Connie on October 1, 2012 at 9:18 am.
Our favorite apple pie is a streusel topped one!!!! Apple Crumb Pie from the Better Homes and Gardens 1979 revised edition!!!!! The pages are worn and torn, but the recipes are amazing!!
Apple Crumb Pie
2/3 c sugar
2 T all purpose flour
3/4 t cinnamon
6-8 tart apples, pared, cored and sliced (6 cups)
1 9″ unbaked pastry shell
1/2 c all purpose flour
1/4 c sugar
1/4 c butter
Combine the first 3 ingredients; stir into apples. Turn into pastry shell. Combine remaining flour and sugar; cut in butter til crumbly. Sprinkle over apples. Bake at 400 degrees for 45-50 min or till done. If pie browns too quickly, cover edge with foil.
YUM!!!!!!
Connie on October 1, 2012 at 9:19 am.
P.S. Those boots are GORGEOUS!!!!!
Sophia on October 1, 2012 at 11:51 am.
We’re on an oatmeal kick and our current faves are adding sliced apples with cinnamon and raisins and pumpkin puree with pumpkin spice. Yum! And love those boots!