Design Wall Monday

I have two baby boy quilts that are long overdue. I found the majority of these blocks tucked away in a ziplock bag from a previous quilt that was made over 2 years ago. BINGO----I used the rest of the scraps to put together 5 more blocks and I had a baby quilt top. I put the two white blocks in the left lower quadrant together for a reason. I am going to embroider the baby's name and birthdate there. I have some great-variegated thread I am going to use. Then I will quilt it simply to keep it soft.

This is the first time I have used my new design wall for a project. I love it!! Works perfectly for a baby quilt.



Debby and I are staying busy with "Quilt Camp". She has cut out two "Take 5" quilts out of flannel shirting. One for each of us. She is beginning to put her blocks together but I have to get these baby quilt done before I can play with those blocks.
I am linking up today with Judy L at Patchwork Times for Design Wall Monday.  Hop over and check out all the great creativity going on there.

Bonus Recipe - Mtn Mama's Guilt-Free Chocolate Cake

This recipe is courtesy of my friend Debby who is from my home state of WV so there is no cookbook to show you. Since the cake had no official name we renamed it for the blog. This cake is low in fat and sugar but VERY delicious. Please give it a try!!

Ingredients:

1 chocolate cake mix ( we used sugar free...still very delicious)

1 15 ounce can of pumpkin

1 8 ounce tub of Lite Cool Whip

1 8 ounce block of lite cream cheese

1 small pkg of sugar free chocolate pudding

4 cups skim milk

Place cake mix and pumpkin in a large mixing bowl

Add paddle attachment to mixer and beat 2 minutes until smooth and lump free. Pour into a 9x13 cake pan that has been greased.

Place in a preheated 350 degree oven for 32 minutes.

Cool baked cake completely before adding the "frosting."

Now to make the frosting. Pour 4 cups skim milk into mixing bowl and add two packages of sugar free chocolate pudding. Add wire whisk attachment to mixer and beat for 2 minutes until thickened and smooth.

Now add the 8 ounce block of softened cream cheese. and whisk until smooth.

Fold in the Cool Whip - 8 ounces. Half of a large container

Spread this "frosting mixture" onto the cake. It will be thick and will cover the cake completely.

Refrigerate at least 1 hour. It will thickened when chilled also.

Cut into slices and enjoy!! Great with hot coffee or tea on a cold January night!! Please try this recipe...it is SOOOOOOO good and guilt-free!!  I am also linking up with  Yvonne at Stone Gable for On the Menu Monday, The Tablescaper for Seasonal Sundays and Between Naps on the Porch for Metamorphosis Monday.    Lots of good things going on at those sites too.  Check it out!!

Mtn Mama's Guilt-Free Chocolate Cake

Ingredients:

1 chocolate cake mix ( we used sugar free...still very delicious)

1 15 ounce can of pumpkin

1 8 ounce tub of Lite Cool Whip

1 8 ounce block of lite cream cheese

1 small pkg of sugar free chocolate pudding

4 cups skim milk

Place cake mix and pumpkin in a large mixing bowl

Add paddle attachment to mixer and beat 2 minutes until smooth and lump free. Pour into a 9x13 cake pan that has been greased.

Place in a preheated 350 degree oven

Now to make the frosting. Pour 4 cups skim milk into mixing bowl and add two packages of sugar free chocolate pudding. Add wire whisk attachment to mixer and beat for 2 minutes until thickened and smooth. 350 degree oven for 32 minutes.

Cool baked cake completely before adding the "frosting."

Now add the 8 ounce block of softened cream cheese. and whisk until smooth.

Now add the 8 ounce block of softened cream cheese. and whisk until smooth.

Spread this "frosting mixture" onto the cake. It will be thick and will cover the cake completely.

Refrigerate at least 1 hour. It will thickened when chilled also.

Let me know how much you like it!!

Happy Trails,

Mtn Mama

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