Crepes and Kids Cooking Contest



Two great teachable moments this morning:

a wonderful recipe AND cooking contest idea!  The kids and I were watching “Worst Cooks in America” on the Food Network as the contestants were told how to make a dish.  They watch the chef make it while taking notes and then have to create it themselves.   Crepes are great because the batter can make 5-6 crepes when you cut the recipe in half.  This gives the kids more times to mess up!  My favorite quote:  “I messed it up.  Oh well, I’ll make another one.”  Try, try again!  Great way to push kids to believe they are capable.

What we learned:

-note taking skills
-cooking skills
-how to use a blender
-knife skills
-taking something new and making it your own
-when it doesn’t come out right, just try again!

I have run out of Chopped ideas (we did a couple Chopped competitions… but it is a little difficult with a 7 year old) so when the kids asked to do this instead I thought it would be perfect.

Here is the contest (which wasn’t really a contest):

  1.  I found a recipe that they could make on their own and we wouldn’t have TONS of leftovers.  For this contest, I took the recipe below and cut it in HALF.

2.  I made sure everything we needed was in the kitchen.


3.  The kids got a pen and paper ready to take notes.  I made them a crepe and presented it.  Then they got to eat it!!  This is one of their favorite parts and really got them motivated.

4.  Next, I let them go at it!  Each made their own crepes.  The leftovers went on one plate and they used another plate for presentation.  You can see the presentation in the photos.


5.  Finally, eat!


Simple and easy crepes - Feel free to use your favorite fillings
  • 1 cup strawberries, washed
  • ½ tsp. zest of a lemon or orange (optional)
  • 1 cup white whole wheat flour (or regular flour)
  • 1 and ½ cups milk
  • 2 eggs
  • 1 tsp. oil
  • ¼ tsp. vanilla optional
  • whipped cream
  1. Since crepes cook very quickly, I cut and prep the strawberries first. Toss in a little sugar if you think they are not sweet enough and add zest if you would like. Set aside. We just used plain strawberries.
  2. Heat your griddle to 300 degrees or nonstick pan to medium low heat.
  3. Add the flour, milk, eggs, oil and optional vanilla to a blender. Blend until smooth.
  4. Spray the pan with cooking spray. Add ¼ cup of batter to the griddle or pan. Cook 1 minute. Flip over. Cook another 30-60 seconds. Repeat until all of the batter is gone!
  5. Fill the crepes with fresh fruit, whipped cream or anything you like! Some yummy ideas are pie filling, PB and J, cooked apples, Nutella, mousse, etc.


Cinnamon Raisin Morning Rounds

Happy 2018!!  I can’t believe we are already here!

Well, first thing is first.  I broke my foot on Friday… so I will be watching reading a lot the next two months.  Which is funny because I hopped out of bed to get a start on the day on the elliptical machine… only to break my foot rendering the machine completely useless for 2 months at least.

I finished the “Forget Tomorrow” series which was GREAT.  I do hope they make it into a series.  I felt like Allegiant didn’t do so well towards the end of the series whereas this one just kept getting better and better.


(Photo credit: Goodreads)

and starting on Grant by Ron Chernow.


(Photo credit: Goodreads)

The whole Christmas was fantastic and kids were very happy!  One thing they have loved is a new breakfast item we tried at Costco: Morning Rounds.  Whole Foods also sells them.  It is a quick pillow of cinnamon raisin deliciousness.  No crust to deal with.  No bread crumbs.  No heals to fight over.  The kids heat them up in the microwave or toaster oven by themselves and LOVE them.  I have to limit them or they would eat the entire bag in two days.

Here is a photo of the original item.

It is like a slice of cinnamon raisin bread…. but better.  And since this is YOUR recipe, you can add or subtract whatever you like!  If you don’t like raisins, don’t add them.  Use diced apples and raisins, or dried cranberries and orange zest, or your favorite nuts and fruit.

Here is a side by side view of the copycat and real recipe:


These freeze well and keep for 6 months in the freezer kept airtight.  Just toast from frozen for a quick breakfast or snack.  The Whole Foods ones I read are quite expensive – but they are so tasty!  so here is a copycat recipe that I tweaked to make in the bread machine.


Cinnamon Raisin Morning Rounds
Serves: 16 Rounds
  • 1 and ½ cups warm water
  • 3 teaspoons olive oil
  • 1 teaspoon salt
  • ½ tablespoon ground cinnamon
  • 6 tablespoons sugar
  • 2 cups whole wheat flour
  • 1 and ½ cups all purpose or bread flour
  • 4 teaspoons active dry yeast
  • 1 tablespoon vital wheat gluten (optional)
  • 1 cup raisins (or other mix ins to total 1 cup such as diced apple, dried fruit, etc.)
  1. Bread Machine: Add ingredients into the bread machine per the machine's instructions. My machine has liquids added first, then pile up the flour. Finally, poke a whole in the top part of the flour and pour the yeast inside.
  2. Put the machine on the "dough" setting and sit back and relax.
  3. Once the dough is finished, preheat the oven to 400 degrees. Divide the dough into two balls. Roll out one dough ball into a large oval. Then sprinkle the mix ins like raisins. Fold the dough over. Roll to about ½ inch thick and divide into 8 pieces or slices like a pizza. Roll each slice into a thin circle. Repeat 8 times with this dough ball and Repeat again with the second dough ball. You will have 16 rounds. Keep them covered under plastic wrap to avoid drying out.
  4. Once the rounds are ready, place in the oven for 4 minutes. Flip and bake another 4 minutes. Remove from the oven. The bottom should be slightly golden brown. Allow to cool and eat! Or Freeze.
  5. MIXER INSTRUCTIONS: If you do not have a bread machine, simply mix the wet ingredients into a mixer. Add the dry ingredients and knead with the knead hook for 3 minutes. Cover with plastic wrap and rise for 1 hour.
  6. Once the dough is finished, preheat the oven to 400 degrees. Divide the dough into two balls. Roll out one dough ball into a large oval. Then sprinkle the mix ins like raisins. Fold the dough over. Roll to about ½ inch thick and divide into 8 pieces or slices like a pizza. Roll each slice into a thin circle. Repeat 8 times with this dough ball and Repeat again with the second dough ball. You will have 16 rounds. Keep them covered under plastic wrap to avoid drying out.
  7. Once the rounds are ready, place in the oven for 4 minutes. Flip and bake another 4 minutes. Remove from the oven. The bottom should be slightly golden brown. Allow to cool and eat! Or Freeze.



Snowflake Cinnamon Wreath

Cinnamon Wreath Bread

Hope you are having an awesome weekend!!

Here is the recipe and instructions for the snowflake cinnamon wreath that I created for Thanksgiving.  A number of things I learned while making this especially if you are used to making homemade cinnamon rolls:

  1.  Don’t make this ahead and put it in the fridge.  Normally I make the cinnamon rolls and wreaths ahead of time at night in order to pop it in the oven in the morning.  Unfortunately, it oozes everywhere and does not work out well.  In a pinch, it WILL work.  But it won’t yield the best results.
  2. Make sure to use a dough recipe that is rich and pliable.  I tried several of them and you need one with eggs and sugar.
  3. The egg on top is pretty, but you will still get a beautiful wreath without it.
  4. Try it!!!  Making it is NOT complicated at all and took me 10 minutes tops to make all the cuts and twists.

Snowflake Cinnamon Wreath
Prep time
Cook time
Total time
Serves: 12 servings
  • Dough:
  • 1 cup warm milk (110 degrees)
  • 2 eggs, room temp
  • ⅓ cup margarine, melted
  • 1 tsp. salt
  • ½ cup sugar
  • 4½ cups bread flour
  • 2½ tsp. bread machine yeast
  • Cinnamon Filling:
  • 1 cup brown sugar
  • 2½ Tbs. cinnamon
  • 3 Tbs. butter, melted
  • Raspberry Filling:
  • ¾ cup raspberry jam
  • ½ tsp. cardamom
  • Topping:
  • 1 egg yolk
  1. Add the bread dough ingredients to your bread machine per their instructions. My Oster Bread Machine states to add all the liquids first. Then, pile the flour on top, poke a small hold in the top of the flour to add the yeast. Put bread maker on “Dough Cycle”.
  2. Mix together your filling ingredients.
  3. Once the dough is finished, divide into 4 equal pieces. On parchment paper, roll the first ball into a 10" circle. Brush with butter if using cinnamon filling. Add one third of your filling. On another surface, roll out a 10 " circle. Put it on the filling. Add one third of your filling. Repeat and add the final 10" circle on top.
  4. Now to twist! Simply make a 2-3" circle outline in the center of your dough. I used a biscuit cutter. You could use a glass or cookie cutter, but just press LIGHTLY. Next, using a paring knife or kitchen scissors you will cut the dough towards the circle into 16 equal pieces. To do this, I cut it into fourths, then eighths, then sixteenths. Now the fun part!! Lift up two pieces next to each other and twist them AWAY twice. So they should twist both towards the outside. Once twisted, lay it down and pinch the ends together. Do this for each pair of twists and you will have 8 pretty snowflake points.
  5. Cover and let rise another 30-60 minutes. Beat the 1 egg yolk and brush on top. Bake on a rimmed cookie sheet on parchment paper at 350 degrees for 30 minutes.
  6. Feel free to add a sprinkle of powdered sugar on top or powdered sugar icing with powdered sugar/milk/vanilla drizzled.
Recipe based on my Cinnamon Roll Bread Machine Recipe post


Healthy Orange Julius Smoothie

Healthy Orange Julius Smoothie

Goooood moooorningggggg!!!!!

Welcome to a Whisk Together Original!!!

I hope everyone is doing AWESOME!!!!  Here is a new simple and easy recipe that we all loved!  I had some extra oranges leftover and didn’t want to make an orange julius copycat recipe for breakfast.  Instead, I threw some of my kids’ favorite items into the blender and they LOVED it.   And I loved it because they got a healthy dose of real oranges, mango and vitamins.  Since going back to work full-time this year, mornings are a little bit different.  No more coming home to clean up or finish a task.  We have 3 breakfasts and 3 lunches to make!  So I listed some ways to get these smoothies into your morning routine.  They would also make a great snack!

Here are some ways to make the smoothie:

  1.  Just make it!
  2. Freeze the ingredients into baggies.  Allow to thaw while you get ready or microwave them for 30 seconds.  Then add to the blender!
  3. Put them in real orange julius cups and see if anyone notices the difference 🙂

I know smoothies are not a “winter” type thing.  But oranges are in season right now and Aldi has them at $3.99 for a huge bagful.  If you won’t use them in time – just peel them and freeze them!  Yes it will work in a smoothie.  I wouldn’t recommend eating them after being frozen, but in a blender they will be just fine.

Healthy Orange Julius Smoothie
Prep time
Total time
Serves: 2 large smoothies
  • 2 large oranges
  • 1 cup almond milk (I used vanilla unsweetened)
  • 1 cup mango, frozen or fresh
  • 3 packets of Stevia
  • 2 tsp. powdered egg whites (I use this to make royal icing; it is optional)
  • 1 tsp vanilla extract
  • 1 cup crushed ice
  1. Wash the outside of the oranges with soap and water. Peel the oranges and place the segments in the blender.
  2. Keep the peel! Place a 1" square of the orange peel into the blender.
  3. Place the rest of the ingredients into the blender in the order given. If you are using large frozen chunks of mango, I usually microwave this for 30 seconds in order to give the blender a break.
  4. Blend until smooth.
  5. Enjoy!


Gingerdead Men & Book Review

Gingerbread men for Halloween

Happy Fall Everyone!  We have been busy baking for Halloween and ready to share the creation.  Sometimes we make Halloween items all week long or tag this for next year!  It is the same gingerbread recipe I make every year.  The key is to always keep the dough cold.  I put it in the freezer and fridge multiple times while cutting which keeps everything chilled.  The bonus?  No need for all the extra flour that makes cookies tough and gingerbread not so rich-looking.

But first a book review!  This book is Weapons of Math Destruction by Cathy O’Neil.  Yes, the book is as clever as the title!  It was difficult at first to begin since surveillance and big data are not generally topics I would pick to read about.  This book is NOT a math book but about large corporations using our data.  The author was a mathematician turned data scientist for stocks/bonds turned whistle blower.   All of her information is relevant to any of us and I think more people should really pay attention to how all the data out there is being used.

One example if of a young man trying to get a job.  He is perfectly capable and was even a student at Cornell University.  However, due to some poor judgement on some financial decisions his credit score went south.  As a result, he couldn’t even get a job at a place like Mc’Donalds because of his credit score.  Big data is being used to create massive amounts of inequality on a larger scale with no one to stop it.

Another example is of a young woman who was a well liked teacher in the school.  Since she didn’t score high on an algorithm, she was fired despite her being a good teacher.  There is about half of a chapter on grading teachers based on an algorithm.  But since they never explain the algorithm there is no recourse for getting better, trying to find the cause or any feedback into the fact:  is the school getting better because of this algorithm?

I would recommend it for anyone looking for a good read.  If you like conspiracy theories, then this might also be the book for you!

The recipe!

For these cookies I used my tried and true recipe from  Gingerbread Men.  I do not recommend using the food processor to make the dough.  A stand mixer works much better.

You will also want to use the small batch of icing.  I still have leftovers, but this will give you one piping bag worth to do all of the cookies.  I used a #2 Wilton tip to make the bones.  After doing a few skull faces, I was tired and each face came out differently.  This isn’t a bad thing – but I had 24 cookies more to go.  SO, I made eyes and a mouth instead.  They still taste good, so who cares?  🙂

Join me if you like on my other blog/website:

Happy Halloween!!!!!

Fox Cookies for Fall

Cookie time!  It is fall and I received the Cheryl’s Cookie Catalog in the mail this weekend.  They always have cute designs…. I love the $6 (used to be $5) cookie option as a quick and fun gift for friends.  Here is a super easy method for cute fox cookies out of a heart cookie cutter.

First, I followed my recipe for sugar cookies.  I made them without baking powder and cut them into heart and pumpkin shapes.  As usual, I freeze my cookies before baking.  This goes for sugar cookies and drop cookies!  It keeps the cookie from falling flat and losing shape.  When you cut out the heart, use your thumb to push the tip of the heart to make it more rounded.

Second, I followed my recipe for royal icing.  I split it and made orange flood icing, white flood icing and green for the pumpkins.

Third, I flooded the heart with orange icing and let it dry with a fan on.  This took about 1-2 hours.

Fourth, the next layer was a small heart of white for the face, two triangles for the ears and white dots inside the ear.

Finally – for the eyes and mouth I did not use a food coloring pen.  Instead, I simply use food coloring gel and a toothpick.  I squeeze out a pea size amount of black coloring gel onto a plate, and then I use my toothpick to carefully place the eyes and mouth.  It sound worse than it is.  This is actually my favorite part and I have never had a problem with it.   I started doing this when I made snow globe cookies a few years ago and needed black for this eyes and mouth.

Peanut Butter Chocolate Chip Granola

Good Day!

My son has made this twice now and I realized I made it last year without ever posting it!  It is really good and if a 10 year old can make granola – YOU can too!  Granola is sooo easy to make and sooo expensive at the store.  Feel free to also check out our

Chocolate Granola or Oats and Honey Granola!

If you love peanut butter but have an allergy in the house – use sunflower butter instead.

So far we have made this FOUR times!  They just can’t get enough and been trying different combinations of sweeteners and additions.  My kids cannot wait to add chocolate chips and we end up with melted chocolate clusters of granola instead of “chocolate chip” granola.  I am pretty sure nobody else minds though.  🙂

Make a banana yogurt parfait, pour in some milk, eat it as a snack, top ice cream with it, make some cookies or muffins with it – the list is endless!


Peanut Butter Chocolate Chip Granola
  • 6 cups old-fashioned oats (or gluten free oats for gluten free)
  • 4 Tb. sugar
  • ½ cup olive oil, grapeseed oil or coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup or honey
  • ⅔ cup dark or semi-sweet chocolate chips
  • Optional: pecans, almonds, or dried cranberries
  1. Preheat oven to 325 degrees. Prep a large rimmed cookie sheet or two small rimmed cookie sheets. You can line them with parchment or nothing at all. I use silicone mats for easy cleanup.
  2. In a great big bowl, mix up the dry ingredients: oats and sugar.
  3. In a medium microwave safe bowl, warm the oil, peanut butter and maple syrup for about 30 seconds. Stir until well combined.
  4. Drizzle the warm mixture over the oats. Stir and fold gently to coat the oats.
  5. Pour the oats now onto the cookie sheets. Bake for 20-30 minutes. Gently stir every 10-15 minutes. Sometimes the granola will take longer. It should be a little darker and fragrant. Watch closely at the end because it burns fast. When I do a big batch, I have to bake it for 30 minutes since it is not spread out.
  6. Once golden brown, take it out of the oven and cool. Add the chocolate chips while warm if you want them to melt. Or wait for it to cool to have in tact chocolate chips. Store in an air-tight container in the pantry. Or freeze if you will not need it for a few weeks.
  7. Enjoy on yogurt, with milk, in a smoothie, on a smoothie bowl, with bananas or even ice cream!
Recipe adapted slightly from Minimalist


Smoked Pork Salad & Book Review

smoked pulled pork salad

I hope your summer has been awesome!!  Here in Missouri we are at 100 degrees or more every day and 101 on Saturday without the heat index!  So instead of swimming in the bathwater temperature pool, we had a family reunion on Sunday.  For the main meat, I purchased 10 pounds of pork shoulder to smoke.  I love this electric smoker!  It makes everything taste good.  Alton Brown had one in his episodes and I have been hooked ever since.  Thanksgiving will never be the same – we liked the smoked turkey better than the roasted.

Book Review:

Book review time!

I have been reading “Positive Discipline: Tools for Teachers” although many of the skills would work for parents as well.  Each section is very thoughtfully laid out and peppered with many real-life examples.  The chapters begin with the discipline tool such as “Greetings,” describes the tool, highlights several examples of using the tool in real classrooms, gives 3-5 tips on using the tool and finally – my favorite part – explains the research behind the tool.  The tools in the book remind me of “Teaching with Love and Logic” and “Discipline with Dignity” if you are familiar with those books and programs.  There are 281 pages of tools and examples in the book, so there is something in it for every teacher.  I would highly recommend this book for any brand new teachers and teachers that would like more discipline tools to use and try in the classroom.  In my experience, every tool does not work on every student.  Each child is different and some respond differently than others due to family history or simply personality.  One chapter in particular explains Curiosity Questions.  Instead of barking at the student to finish the worksheet, it begins with a conversational question.  This question starts a discussion and I know many of us have had those “Aha!” moments when they had a short discussion with the student: I can’t focus, my mom is in the hospital, my little brother cried all night, etc.  Of course, learning objectives do need to be met, but a little grace goes a long way when trying to start a conversation and make a plan on how to overcome those obstacles.

In short, there is something for every teacher in this book.  The cartoons and quotations peppered throughout the book break up the text well. The author’s tone is conversational and easy to read and understand.  I received this book from the Blogging for Books program in exchange for this review.



Leftovers to the rescue!  I have made this with leftover restaurant smoked pork and homemade.  Both are equally delicious!  Scale this up or down for a huge BBQ or a small family dinner or a healthy and tasty lunch!!

This is my all time FAVORITE BBQ SAUCE recipe.  I whip it up in a jar, shake and good to go!  No high fructose corn syrup and preservatives necessary.  There is enough vinegar in my sauce to keep it in the fridge for quite a while.   I don’t use liquid smoke too often, but the price is cheap and it lasts a long time in the pantry.

The corn bread muffins were from my favorite corn bread recipe, too.  Feel free to use store bought.  Or make these and freeze the leftovers for another day.


Smoked Pork Salad & Book Review
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 corn muffins
  • 4 cups romaine lettuce, chopped
  • 2 cups smoked pulled pork
  • 1 cup grape or cherry tomatoes, sliced in half
  • ½ red onion, sliced thinly
  • ½ cup BBQ sauce
  • ¼ cup ranch dressing, optional
  1. Preheat oven to 450 degrees. Slice the corn muffin into small cubes. Spray with olive oil cooking spray. Place on a cookie sheet and toast for 6 minutes. Set aside.
  2. Divide the lettuce into 4 bowls.
  3. Add about ½ cup pork to each bowl. Add tomatoes, some sliced onion and corn bread croutons on top. Now drizzle BBQ sauce or combine ranch and BBQ sauce together if that floats your boat.
  4. Enjoy!



Magic Eye String Art

Hello!  Here is an easy and fun art project for those stormy summer days.  String art is very popular right now and can be used to make anything from your initials, to objects, to this “magic” eye.   As they say: everything old is new again!  We made string art in Algebra II/Trig back when I was in 10th grade!  My math teacher hung them around the wall to show how straight lines can make a curve.

This project requires NO hammering!!!  Many of the string art projects involve wood and nails and a hammer – this seemed like it would take a while to hammer everything plus it makes the artwork heavy.  Using wood requires brackets to hang, etc.  So instead I tested different ways to make a foam board from the dollar store.  You can cut and paint your own foam 5×8′ sheet down to the size you want from the hardware store.  I used foam core boards from Dollar Tree.  I tried to use black poster board, but the poster board is so cheap and flimsy that the glue ruined the flat board.  I think a glue stick could solve the problem… but I had black spray paint and used that instead since the black poster board was a fail.

I love changing decorations often and do not want heavy ones.  Here in my office I made a photo wall out of cheap Michael’s art canvas and a piece of foam core in the middle.


Here is how to make your own version of Magic Eye String Art!

What you will need:

-ruler (I used a 12″ plain ruler and my quilting Omnigrid though the Omnigrid is not required but helpful)
– minimum 2 colors of embroidery thread (any colors you like – my eyes are blue so I used blue and white)
-black spray paint or black foam core or good black poster board
-3  of 20″x30″ or 20″x20″ foam core  ($1 at Dollar Tree)
-600 of 3/4″ pearlized pins
-graph paper or here
-X-acto knife (optional – I explain if you do not have one but it does make a cleaner cut)
-cereal bowl


1.  I started by sketching my design on graph paper.  Each square = 1″ on the graph paper.  Foam core comes in sheets of 20″x30″ and I wanted a square shape, so I sketched my design as a 20″x20″.  Of course you can choose any size you like.

2.  Option A;   with X-acto Knife:  I glued together with plain Elmer’s glue the 3 sheets of foam core.  Do not skimp and use 2!  If you do, the pins will go through the boards and cut up your thighs.  (Ouch.)  Let the boards dry.  At this point, you can try to glue stick the black poster board if it is thick enough.  Thin poster board will warp and wrinkle when it comes into contact with wet glue.  If using black spray paint instead, go to step 3.  Now, cut 10″ off of the foam core with an X-acto knife.  This will give a nice even slice.

Option B:  With no X-acto knife, you will need to cut each foam core board down to 20″ by 20″ with scissors.  I prefer X-acto knives, but I want to make this project as accessible as possible.  Once all the sheets are cut, glue all 3 foam core sheets on top of each other making sure they are lined up.

3.  Now go outside and spray paint black paint onto one side of your foam board.  You can skip this of course if you used good black poster board.

4.  Your board is prepped and the fun begins!  Use sketch to mark out all of the squares you are going to do.  You start in the center and make a 2″x2″ square.  Then, you make another square in the same direction 5″x5″.   Once the 2 squares are drawn, it is easier because you simply use the corners of those squares to create the next square which is tilted. I just followed my graph paper and those measurements.

5.  Once you draw the squares, I drew the points to put the pins for the most middle square first.  In string art, they usually put all the nails in at the same time.  I find it easier to start in the center and work my way out.  So, the for the middle square only, I used one pin every 1/4″.  Do this all the way around.

6.  Next, is the string work.  Keep your thread in a bowl – this will keep it from unraveling all over the place.

I found a youtube video on how one lady did the string and included a photo with numbers as well.  You tie one string on the bottom left pin (leave a 3″ tail of thread!!)  – we’ll call this “1”.  Then keeping the thread on the inside of the design, wrap it around the other “1” pin at the top.  Bring the thread back down and wrap it around “2”.  Then take it up to “2”.  Etc. etc.  Once you are at the end of the line, I take the entire board and turn it once clockwise.  I proceed doing the 1-1, 2-2 again.  I do this four times all the way around.  Then I end my square by wrapping it several times around the pin, cutting it with a 3″ tail and using the two tail threads to tie several knots.  That is why I always leave a tail.  Once you feel it is secure, trim the threads.

**Make sure to keep the thread taut they entire time or it will unravel.

7.  With square #2, make a mark every 1 centimeter.  This will work well for all of the squares.  Put your ruler so you have a number in the center and work your way out from the center.  Once in a while, I didn’t end exactly on a centimeter and just played with it a bit.  As long as it is the same number of pins on all sides, it won’t matter.  This would be easier to explain in a video… if I make a red/white and blue one, I will try and tape it.

8.  Repeat the threads just like the first square.  It will look weird at first and like it isn’t going to look good.  But once you get to the second to last square it will look awesome.  Sometimes I had to push pins down in order to put threads on top of them.  That’s okay.

This art project took about 4 hours to complete.  I am almost caught up watching The Flash Season 3 as a result  🙂

Happy Making!

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