Moda Block Heads 4: Block 6

by Crystal Manning April 26, 2022

Happy Block Heads Day! Block 6, Spinning Into Spring is designed by Linzee McCray and you can find the instructions to the block on Moda's blog. This block was appropriately named and so fun to make. I couldn't resist the urge to clip a few sprigs of our blooming crab apple to bring inside. They smell so delicious.

I put my blocks on the design wall today and played with setting ideas. I think I am going to arrange them on point with some improv blocks in between. I'm still testing things out. I may need to tweak a couple blocks as I am starting to see things come together. If you feel you need to update a couple blocks, you're not alone.

Podcast Love

While I sewed my block, I listened to a great sewing Podcast and I thought I would share it with you because I found the content very informative. The name of the Podcast is Love To Sew by Caroline Sonos and Helen Wilkinson. This week's episode is with Rose Parr, the Healthy Quilter who is an ergonomics expert. She has tips on setting up efficient and healthy sewing spaces. Rose also has a YouTube Channel sharing stretches for quilters.

I really appreciate Rose sharing her expertise with the quilting community and wish she lived closer to me so she could be my personal trainer. Over the past two years, I have experienced neck and shoulder pain. As a graphic designer, I've spent many hours at the computer and now sewing machine. Taking breaks and stretching is a new practice for me. Now I have Rose to help me through the day!

Happy Administrative Professionals' Day!

If you know a secretary, let them know their hard work is appreciated today. My husband was asked to bring a dessert to school and we made the most savory cookies last night. They are the perfect blend of salty and sweet. I thought I'd share the recipe for you to enjoy too! I'd like to experiment with substituting the pretzels with crushed potato chips!

Salted Peanut Butter-Pretzel-Chocolate Chip Cookies

1 ¼ cups all-purpose flour

1 cup quick oats

1 teaspoon baking soda

¼ teaspoon salt

12 tablespoons unsalted butter, softened

1 ¼ cups packed light brown sugar

⅔ cup crunchy peanut butter

1 large egg

1 teaspoon vanilla extract

1 cup bittersweet chocolate chips

1 ½ punches pretzel sticks, coarsely crushed (⅔ cup)

Flake sea salt

Combine flour, oats, baking soda, and salt in a bowl. Using a stand mixer fitted with paddle, beat butter and sugar on medium speed until smooth, about 1 minute. Add peanut butter, egg, and vanilla and mix until fully incorporated, about 30 seconds, scraping down the bowl as needed. Reduce speed to low and slowly add flour mixture until just combined. Add chocolate chips and pretzels and mix until just incorporated. Cover bowl tightly with plastic wrap and refrigerate until dough is firm, about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Working with 2 tablespoons of dough at a time, roll into balls and space them evenly on prepared sheets, 12 per sheet. Using the bottom of a greased dry measuring cup, press each ball to 3/4 -inch thickness.
Bake cookies until puffed and cracks just form on top, 11 to 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Sprinkle cookies with sea salt, then transfer to a wire rack. Let cookies cool completely before serving.

Recipe by America's Test Kitchen