I keep seeing a similar sentiment popping up everywhere lately. It goes something like this:

“Wow, 2025 has been crazy.”
“I’m just exhausted.”
“I’m so ready to put this year behind me.”

If you’re feeling this way, I see you. My year has had its ups and downs, too. And certainly there are days when the news of the world feels unbearable.

And yet.

I believe there still lives in each of us a small child, seeking the magic of this season.

It’s why we still drag out decorations…cook special meals…buy coffee for a stranger…make something with yarn for someone we love. ♥️

In this spirit, I wanted to make something that would spread joy this holiday season. Something you could just sit down, curl up in your coziest blanket and enjoy.

The thing I came up with is 🎬Knitflix: Season 10🎬

My hope is for this to become your new favorite “comfort watch,” like your favorite holiday movie or meditation you play again and again, whenever you need a little escape or something beautiful and inspiring to watch while you stitch.

Knitflix: Season 10 is all 15 of the cinematic documentaries filmed on location with the Stars of our 10th Anniversary Season, all strung together in one movie that’s just under 3 hours long. No workshops. No “work.” Just beautiful stories filled with magic, connection and love.

Franklin Habit introduces you to “his” Paris and opens up about his mental health.

Samantha Brunson shares candidly about how she was once bullied, and how a crochet hook gave her her voice back.

Pope Vergara explains why she sees her ADHD as her superpower and how it informs her breathtaking designs.

Filipa Carneiro talks about going from a construction engineer in a man’s world to a knitwear designer determined to show the world that math is creative. 

Clara Parkes opens up her home to cameras for the first time and invites you into her world.

And this is just a few of the 15 immersive mini-movies, filmed on location in 7 countries and on 4 continents, each of which will touch you deeply and help you feel you’ve made 15 new lifelong fiber friends.

So instead of doomscrolling Netflix or the Hallmark Channel for some “mid” TV to watch, I encourage you to treat yourself to Knitflix: Season 10.

If you already own Season 10, we’ve added Knitflix to your Knit Stars library. 🎁

If you missed Season 10, you can get Knitflix: Season 10 at the very accessible introductory price of just $67, here.

And to celebrate the release, we’re doing a giveaway! 🎉 Purchase Knitflix Season 10 (for you and/or as a gift) by December 15th, and you’ll be entered to win one of 5 “Le Fifth Avenue” Fade Sets, hand-dyed by Five Boroughs Yarn exclusively for Knit Stars, along with my Rising Scarf pattern pdf (a $180 value 🤩).

xoxo,

​​​​​​

P.S. To give Knitflix: Season 10 a gift, simply purchase it here, using your recipient’s email instead of your own.

Charles Barkley says good luck in the giveaway!

Let’s keep the giving going with a freebie, shall we?

We made this “Best of Knit Stars” pdf earlier this year, and the plan was to give it away to all our @knitstars Instagram followers when we reached 50,000 followers over there. Which didn’t happen (yet) but I figured, now is as good a time as any to give it to you. 🥰

You can download the pdf here for free. A little thank you for being a loyal reader.

Recipe and photo credit NY Times Cooking

Salted Butterscotch Chocolate Chunk Cookies

Recently I ordered a box of scratch-off adventure cards for the state of Florida, and happened to spot that they also offered a similar box for Acts of Kindness. I scratched one off and it told me to bake cookies for 5 neighbors. Challenge accepted! I made this scrumptious recipe from New York Times cooking by Vaughn Vreeland and oh…my…goodness. Let’s just say the neighbors didn’t get the whole batch! 😋

P.S. I took the shortcut and just used packaged Heath bits. But if you want to make homemade toffee, I’m not going to stop you!

Ingredients:

• 1 ¼ cups/284 grams salted butter (for unsalted butter, see Tip)
• Ice, as needed
• 1 tablespoon vanilla extract
• 3 ½ cups/445 grams all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ¼ teaspoons baking soda
• 1 ¼ packed cups/275 grams dark brown sugar
• ¾ cup/150 grams granulated sugar
• 2 large eggs
• 6 ounces/170 grams 70 percent dark chocolate, coarsely chopped (about 1 cup)
• 6 ounces/170 grams milk chocolate, coarsely chopped (about 1 cup)
• 1 ½ cups/217 grams store-bought toffee bits (or homemade toffee, cut into ½-inch pieces)
• Flaky sea salt, for finishing

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, cook for another 6 to 8 minutes, swirling occasionally, until the bubbles subside and turn into foam, and toasty brown flecks begin to float on the surface. Take off the heat and scrape the bottom of the pan. Pour the browned butter into a heatproof liquid measuring cup. Add a couple ice cubes (or a couple tablespoons of cold water) until you have 1 ¼ cups liquid. Add the vanilla extract, stir and set brown butter mixture aside to cool slightly.
2. In a medium bowl, whisk together the flour, baking powder and baking soda. 
3. In a large bowl, whisk together both sugars and the brown butter mixture until well combined. Add the eggs one at a time, whisking thoroughly after each addition, until the mixture is very smooth, about 1 minute. Add the flour mixture to the brown butter mixture and mix to fully incorporate. Fold in both types of chopped chocolate and the toffee bits.
4. Using a ¼-cup cookie scoop or measuring cup, scoop mounds of dough (about 100 grams each) onto a baking sheet. Tightly wrap the baking sheet and refrigerate for at least 6 hours and up to 48 hours.
5. When ready to bake, heat the oven to 350 degrees with racks in the top and bottom thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. Place 6 cookies onto each prepared sheet and bake for 18 to 20 minutes, moving the sheets between the racks and rotating them halfway through, until the cookies have spread slightly and their edges are golden. 
6. Immediately sprinkle the tops of the cookies with flaky sea salt and let cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough on a single baking sheet. (You can also freeze the balls of dough and bake them for about 20 to 22 minutes.) Cookies will keep, covered at room temperature, for up to 3 days.

Tip

• Using salted butter can result in a very evenly seasoned cookie, but you can opt for unsalted here, too. If using unsalted butter, simply add  1 ¼ teaspoons kosher salt (such as Diamond Crystal) to your flour mixture in Step 2.