Cup Cozy

Last summer was one for the record books with unthinkable day after unthinkable day over 100 degrees F and no rain in sight. Today is May 7, 2012 and we’ve already had days over 90 degrees in my home town.

We stay inside a lot around here. And, if you are smart (not that I am most of the time) you drink a lot of tall cold drinks.

But I hate it when my tall cold drink leaves a big wet spot on my work table or desk, or dribbles down my arm.  You can’t color on a page that has been soaked in cup puddles, not to mention what they do to the furniture. Sooooo I made this…


It is a cold drink, cup cozy, “Condensation-erator”. (With a nod to Phineas & Ferb’s Summer Vacation.)    It works great.  No more puddles.  I was asked if it leaks out of the bottom – nope!  The condensation is caught by the sides before it gets to the bottom so no leaks.  I’ve been using mine for about a month now…no issues to report…it does fit in the cup holder in my car (with a cup in it too).  It makes an awesome “ice cube” down the back too…if you are of the mind to tourture someone with the wet cozy when you are done with your drink.

I thought you might like to make one too.

I started with things I had on hand. You need:

10 5″ charm squares (A charm pack could make 4 coordinating Condensation-erators!)
2 buttons
A scrap of batting approx 10″x15″
A pony tail tie
General sewing supplies

Sort your charms into two piles of 5. One pile is for the outside and the other is for the inside.

Arrange each pile in a “T” shape.

Sew adjacent edges together. Iron seams in leg and arms of “T” open. Iron seam at the joint toward the leg.

Layer inside and outside “T”s right sides together.
Cut batting into two 5″ wide strips. (Really, I just used scraps and winged it.) Lay strips of batting on top of fabric sandwich.
Flip three layers over and sew 1/4″ around edges being careful to leave a hole so you can flip it right side out.
Trim excess batting, and corners.
Clip inner corners (This will make them smoother when you turn it.)
Flip “T” right side out. Straighten out corners. Press flat.

Top stitch 1/4″ from edges. Make sure that you sew the opening closed.

Quilt as desired. This adds body to your project. Be sure to quilt it a little – in the ditch maybe – else the batting might shift when you wash the cozy.  (After using mine I’ve decided that more quilting is better than less.  The quilting seems to channel the moisture better.)
Sew two buttons on one arm of the T. Place them about 1″ from each edge and in the center of the block.
I tried Velcro buttons….they didn’t work. They don’t allow for the the cozy to stretch and mold to the cup.
If you use shank buttons….like the ones in this picture….try sewing a plane old ugly button to the back as you attach the shank button to the front. It gives the button a little more traction. (This helps flat buttons too.)
Stitch Ponytail tie to the other arm of the T. (I’m sure you can do a better job than I did. I just used the thread on my machine.)
Give it all one last pressing – then go to your favorite drink stop and order a tall cold one to test it on.
To dress your cup in it’s new Condensation-erator lay the cozy, wrong side up, on a table. Place the cup on the square at the top of the leg where it attaches to the arms. Fold leg up. Wrap arms around cup. Loop rubber tie over the button with the best fit. Tug on the leg a little bit, like you would on the tongue of a shoe, not too hard or you will spill your drink.

1 cup cozy, perfect for those hot summer days!


Cindy Sharp

Whoopie Pie

2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk

12 tablespoons (1-1/2 sticks) unsalted butter, softened
1-1/4 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
2-1/2 cups Marshmallow Fluff

1. For the Cakes: Adjust two oven racks to the upper-middle positions and heat oven to 350 degrees. Line two baking sheets with parchment paper. Whisk the flour, cocoa, baking soda and salt in a medium bowl.

2. With an electric mixer at medium speed, beat the butter and brown sugar until fluffy. Beat in the eggs, then the vanilla. Reduce the speed to low and add the flour mixture and the but-termilk alternately in two batches.

3. Using a 1/3 cup measure, scoop six mounds of batter onto each baking sheet, spacing the mounds about 3” apart. ( Do not try to bake all the cakes on one sheet – the batter needs room to spread) Bake until the cakes spring back when pressed, 15 to 18 minutes. Rotate the sheets and switch racks half way through baking. Cool the cakes completely on the baking sheets, about 1 hour.

4. For the Filling: With an electric mixer at medium speed, beat the butter and confec-tioners’ sugar together until fluffy. Beat in the vanilla and salt. Beat in the Fluff until incorpo-rated. Refrigerate the filling until slightly firm, about 30 minutes. (The filling can be refriger-ated for up to 2 days.)

5. Dollop 1/3 cup of the filling in the center of the flat side of six on the cakes. Top with the flat side of the remaining six cakes and gently press until the filling spreads to the edge of the cakes. Serve. Can be refrigerated in an airtight container for up to 3 days.

Serves 6

Pinwheel Napkins are made with Summer Fun by Deb Strain 19301-16 and 19302 12.

Recipe provided by Patricia Roberts, employee of United Notions / Moda Fabrics.

Oatmeal Raisin Cookies

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups Old Fashion Oats, uncooked
1 cup raisins
3/4 cup walnuts

1. Heat oven to 350°.
2. Beat butter and sugars until creamy.
3. Add eggs and vanilla, beat well.
4. Add combined flour, baking soda, cinnamon, nutmeg and salt, mix well.
5. Stir in oats, raisins and walnuts; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
Makes about 4 dozen cookies.
Cookie envelopes are made from Northern Solitude by Holly Taylor #6312-16 and #6316-16.

Recipe provided by Patricia Roberts, employee of United Notions / Moda Fabrics.

Angel Lush with Pineapple

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1 cup thawed Cool Whip whipped topping
1 pkg. (10 oz.) round angel food cake, cut into 3 layers
10 small fresh strawberries

Mix pineapple and dry pudding mix. Gently stir in Cool Whip. Stack cake layers on a plate, spreading pudding mixture between layers and on top of cake.

Refrigerate 1 hour. Top with berries.

Garnish your cake with fabric Sweetheart Roses using Moda’s Swanky by Chez Moi fabric and Clover’s Sweetheart Rose Makers.

Recipe from
Provided by Patricia Roberts, Employee of Moda / United Notions.

Waldorf Astoria Red Velvet Cake

For the Cake…
2-1/4 cups flour
1 teaspoon salt
½ cup butter or shortening
½ cup sugar
2 eggs
2 Tablespoons cocoa
2 oz. bottle red food coloring
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vinegar

For the Frosting…
3 Tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees.
For the Cake…
Combine sifted flour and salt, set aside. Cream butter, sugar and eggs. Make a paste of cocoa and food coloring; add to the creamed mixture. Alternate adding the buttermilk and the sifted flour and salt, ending with the buttermilk. Add the soda to the vinegar and let it foam over into the mixing bowl; blend instead of beating.
Pour the batter into 2 prepared 8” pans. Bake for 25 to 30 minutes. Do not over bake. Cool on racks.

When completely cool frost with the following:

For the Frosting…
Combine flour and milk in a small saucepan and cook over medium heat until thickened. Remove from heat and cool completely. In a separate bowl, cream 1 cup of butter until light and fluffy. Add 1 cup of sugar and 1 teaspoon of vanilla. Then, add the cooked milk and flour mixture and beat until the consistency of whipped cream.

A delicious red velvet cake to share with friends and family.
Napkin shown is from the collection Fresh by Deb Strain for Moda {Butterflies Damask Yellow #19287-15} tied with red grosgrain ribbon and topped with a Yo-Yo made from Fresh by Deb Strain {Dots Posies Orange #19290-14}

Recipe provided by Patricia Roberts, Employee of Moda Fabrics / United Notions

Irish Soda Bread

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/2 cup raisins
1/4 cup butter, melted

Moda Fabric Table Runner or Tablecloth

Fabric shown in picture is Stock# 35102-11 from Nature’s Chorus by April Cornell

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in raisins. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Recipe provided by Patricia Roberts, employee of United Notions/Moda Fabrics