Hi there.  What an exciting time it is to be involved in such a creative industry!  With International Quilt Market in Houston just a couple of weeks away I am starting to see news of some of the fabulous new fabrics, patterns and ‘quilty’ gadgets coming through, and I will look forward to hearing updates from our suppliers when they return.

The wholesale quilt market is followed by Quilt Festival, so if you happen to be in the US and anywhere near Texas, it is a great experience with mind blowing talent on display.

https://www.quilts.com/quilt-festival-houston.html

Last weekend we had a great class with nine gorgeous new Tuffets (foot stools) finished on Sunday afternoon.  You can check these out on the Annie’s Country Quilt Store Facebook page.  The good news is that I have also added a fourth class to our schedule (March 25-26th), but places are filling up fast.

This week I thought I would also show you this very cute little zip pouch kit using Japanese taupe fabrics.  You could use this as a key ring or as an accessory for your favourite stitching bag.  The kit has everything you need and is $46.00.

Also new in this week are these very pretty Tilda fabrics to add in to what is an expanding and very popular collection in store!

The other good news is that Leanne Beasley (Leanne’s House) has decided to continue to publish her Vignette magazine after a long silence,  with the new edition due out in the next couple of weeks.  Please let me know if you would like to place a standing order for this or any or any of the other magazines that we stock.

Now…on to the recipe which is very tasty and just happens to be gluten free.

Chocolate Caramel Slice

For the crust:

• 1 c each almonds and dates
• ½ tsp sea salt

For the ‘caramel’:

• 200 g cashew, almond or peanut butter
• ½ c coconut oil
• 1 c dates

Seeds of one vanilla pod

• For the Chocolate:
• 1/3 c coconut oil
• 3 tbsp cocoa
• ¼ c maple syrup
• 1 tbsp boiling water

To make the crust put the almonds, dates and salt into a food processor and whizz until the mixture sticks together.  Press into a slice tin and place in the freezer

For the caramel, place the nut butter, coconut oil, dates and vanilla into the food processor and blend until smooth.  Spread over the crust, and place the tin back in the freezer.

For the chocolate, place the ingredients in the food processor and blend well before spreading over the caramel.  Refrigerate for about 2 hours or until set.

Happy Stitching

Rachel