For our family, perhaps more than any other season, winter is about food. This season is about using the preserves dutifully made through the summer, about celebratory meals and about bringing warmth and vitality into the home.
Snacks are an important event in our daily routine. It is a time of joyful nourishment, when we come together to reconnect and to replenish our energy supplies, a time to enjoy warm and comforting food. These special moments in the day have developed rituals, distinct from meal times.
I designed this snack mat with those feelings in mind.
Winter Snack Mats
2 pieces of linen measuring 9” x 7”
1 piece of battings measuring 9” x 7”
Wool felt scraps in reds/pinks and grey/brown
Cut mushroom shapes from felt. Cutting them freehand will give each one a unique, more organic shape.
Assemble fabric rectangles as follows: batting, one layer of linen right side up, one layer of linen right side down.
Pin around edges. Sew a ¼” seam around perimeter, leaving a 3” gap for turning.
Trim threads and corners. Turn right side out, poke corners out and press.
Sew a scant ¼” seam around the entire perimeter; this will close the gap. Then sew around again using a 1/8” seam. You will have two lines of stitching, which will add durability.
Pin the mushroom pieces in place and using a coordinating thread color and a straight stitch, sew around mushroom cap and stalk. Stitching a few times around each piece gives a lovely organic feel to the piece and makes it reversible (see photos.)
Optional: I like to quilt the mats as it makes them sturdier. I prefer to hand quilt and this is a great small project to do so. I used a simple diagonal pattern, drawn in with water soluble ink but you can use any quilting pattern you like…or none at all!
Enjoy using your snack mats on cozy winter afternoons with hot apple cider and cranberry muffins. The recipe follows.
I love these muffins warm from the oven, filled with scent of the almond flour and cranberries. This super simple recipe makes them ideal to make with children.
2 cups flour
½ cup almond flour
1 t baking powder
1 t baking soda
¾ t salt
1 cup sugar
½ cup oil
1 cup yogurt
½ t organic almond flavoring
½ cup cranberries fresh or dried
Combine dry ingredients and wet ingredients in separate bowls. Then mix the two bowls together without over mixing.
Scoop into muffin tins and bake 350 degrees for 20-25 minutes.
Makes 12-18 muffins depending on size.
Josie Stott is spending a year in Brooklyn, away from her home in Western New York, indulging in an experimental year of homeschooling. She finds great joy in looking after her two cheerful children and running a small business. Josie finds time to craft in the moments in between. She loves to sew, knit and bake among other crafts. She blogs at breadandbuttons and sells her wares at breadandbuttons.