Christmas countdown...

With lots of red, green, and black from our t-shirt yarn stash, we now have trivets, snack mats, and placemats that coordinate. How's that for washable Christmas decor?

Spring pastels...

A refreshing palette of spring shades lends a cottage-chic feel to our newest set of placemats. Knitted from upcycled t-shirts (similar in style to our rag rugs), our placemats are thick and durable, not mention machine washable. The pretty pastels, ranging from pale pink and lavender to celery green and aqua blue, add an elegant twist to our normally rustic-styled placemats. The large rectangular size makes the placemats highly versatile - they are large enough to cushion an entire placesetting, including a charger, or even a tea service, but small enough to be used as the base of a centerpiece on even the smallest of dining tables.

A yummy surprise...

We were delighted to see our olive green, burgundy, and coral trivet paired with a tasty looking recipe for Pizza Fritta as part of the "recipe of the month" post on the CAST Team blog. Many thanks to Rita (of SammysGrammy) for the post!


SammysGrammy's Pizza Fritta

Happy holiday colors...

All decked out in forest green, scarlet red, and black, our pie-plate-sized trivet prettily captures Christmas colors in a single utilitarian object. Whether anchoring a centerpiece or providing a sturdy surface for a hot pan of cookies, our upcycled t-shirt trivet makes for an unexpected splash of holiday cheer.

Cottage Colors...

A warm combination of coral and burgundy, periwinkle and navy blue, and celery and olive green adds sparkle to our shop's newest addition - a six by nine inch snack mat. Larger than our mini snack mats, but smaller than our square trivets, the snack mat is appropriately sized for both pratical and decor purposes. The dainty piece makes for a lovely alternative to a doily on a dresser or vanity table, or a cute cushion for a hot cup of coffee and a cookie at your computer desk.

Luscious lime...

Shown here with our white trivet, these sweet vanilla cupcakes with a swirl of lime frosting are a refreshing dessert for a warm summer day. The soft green tint from the lime zest is the perfect color to complement a party scheme, while being free from artificial food coloring.

Vanilla Cupcakes:

1/2 cup butter, room temperature

2/3 cup sugar

3 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

1/4 cup milk

Preheat oven to 350 degrees Fahrenheit and line 12 muffin cups with paper liners.

With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add vanilla and whip again.

In a separate bowl, whisk together dry ingredients.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, pipe on frosting. (We used Wilton’s 1M tip.) Sprinkle with white sugar for a sparkling finish.

Lime Buttercream Icing:

1/3 cup butter

1/3 cup shortening

6 cups powdered sugar

2 tablespoons milk

5-6 teaspoons lime juice

Zest of 5 limes

Cream butter and shortening with electric mixer. Add lime zest and juice. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until you’re ready to decorate. For best results, keep icing in refrigerator when you’re not using it.

Makes about 3 cups of frosting.

Baking with Chocolate...



Modeled with these two trivets in spring and fall colors, our chocolate scones are satisfyingly rich, a tasty treat to serve as a dessert or an afternoon snack.

Milk Chocolate Scones
2 cups minus 2 tablespoons all-purpose flour (or whole wheat)
3 tablespoons cocoa
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (does not need to be softened)
1 teaspoon vanilla
8 - 10 tablespoons milk
1 cup milk chocolate chips, divided

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, sift together flour, cocoa, brown sugar, baking powder, and salt. Add butter to dry ingredients and blend until dough resembles coarse sand. (A pastry cutter works best for this!)

Add in vanilla and approximately 8 tablespoons of milk; mix with a fork until just until the dough comes together. Use additional milk if the dough is too dry. Stir in 2/3 cup chocolate chips.

Turn out dough and knead several times. Pat into an 8-inch circle and place on a baking sheet. (We prefer to use either a cast iron skillet or a stoneware pizza pan.) Cut into 8 to 12 wedges and sprinkle with sugar (optional). Bake for 15 to 19 minutes, until scones are set and lightly browned. Remove to a wire rack and cool.

Finishing touches:

To make chocolate drizzle, melt remaining 1/3 cup chocolate chips in a double-boiler on the stovetop or in the microwave. Drizzle over scones with a fork before serving. Equally good with a dollop of cream cheese or whipped cream on the side!