mini u stuff it

MINI POTION BOTTLE CROCHET PATTERN

Add a whimsical touch with this mini potion bottle crochet pattern! Perfectly sized for a keychain, these tiny bottles also make charming centerpieces or decorative bowl fillers. Keep reading!

MATERIALS

  • DK weight yarn in light grey, dark brown, and your chosen potion color (I used Paintbox Yarns Cotton DK in Misty Grey, Coffee Bean, and Blood Orange/Lime Green/Buttercup Yellow/Rich Mauve)
  • 2.5mm crochet hook
  • Polyester fiberfill
  • Optional: Small charms or beads for decoration
  • Stitch marker, yarn needle, scissors

ABBREVIATIONS

  • ch – chain
  • sc – single crochet
  • inc – increase
  • invdec – invisible decrease
  • BLO – back loop only
  • sl st – slip stitch
  • st/s – stitch/es
  • […] – repeat instructions within brackets
  • (…) – stitch count at the end of the round

USEFUL LINKS

NOTES

This pattern uses US crochet terminology and, with the listed materials, creates a mini potion bottle approximately 2.75″ (7cm) tall.

Each piece is worked in a continuous spiral, beginning with a magic ring unless stated otherwise. Use a removable stitch marker to mark the first stitch of each round.

Gauge is not crucial for this pattern. Choose a hook size that complements your yarn, ensuring stitches are tight enough to prevent the stuffing from showing through. Adjust your hook size if needed.

LET’S GET STARTED!

START WITH POTION COLOR

Round 1: 6 sc in magic ring (6)
Round 2: [inc] x6 (12)
Round 3: [sc, inc] x6 (18)
Round 4: sc, inc, [2 sc, inc] x5, sc (24)
Round 5: [3 sc, inc] x6 (30)
Rounds 6-10: sc in each stitch around (30) for 5 rounds – switch to light grey in the last stitch
Round 11: sc in each stitch around (30)
Round 12: [3 sc, invdec] x6 (24)
Round 13: sc, invdec, [2 sc, invdec] x5, sc (18)
Round 14: [sc, invdec] x6 (12)

Begin stuffing and continue to stuff as you go.

Rounds 15-19: sc in each stitch around (12) for 5 rounds – switch to dark brown in the last stitch
Round 20: BLO sc in each stitch around (12)
Rounds 21-22: sc in each stitch around (12) for 2 rounds
Round 23: BLO [sc, invdec] x4 (8)

Cut the yarn, leaving a tail. Pull through the last stitch, then weave the tail through the front loops of the final round and pull to close. Tuck the end inside the bottle.

FINISHING TOUCHES

With the potion bottle right-side up, join light grey yarn to the first unused front loop from Round 20.

  • Ch 1, sl st around in the remaining front loops.
  • Fasten off invisibly into the first sl st and weave in ends.

For extra detail, tie a piece of brown yarn around the bottle’s neck. If using charms or beads, attach them before tying.

BOURSIN STUFFED MUSHROOMS

These roasted mushrooms are filled with creamy garlic and herb Boursin cheese, then topped with crispy parmesan panko for added texture.

Equipment

  • Small Baking Sheet

Ingredients

  • 1 lb small, firm cremini or button mushrooms (smaller mushrooms work best as the cheese filling is rich)
  • 1 tbsp butter
  • ½ small yellow onion, minced
  • Leaves from 1 small sprig of thyme, chopped
  • Freshly cracked black pepper, to taste
  • 1 (5.2 oz) package of garlic and herb Boursin cheese, softened to room temperature
  • ¼ cup panko crumbs
  • 2 tbsp fresh parmesan, finely grated
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp olive oil

Instructions

  • Preheat your oven to 350°F.
  • Remove the stems from the mushroom caps and set the caps aside. Finely mince the mushroom stems.
  • In a small skillet, melt the butter over medium heat. Add the minced mushroom stems, onion, and thyme, cooking for 5-7 minutes, stirring frequently, until the mixture is golden brown and slightly caramelized. Season with freshly cracked black pepper to taste. Set aside to cool.
  • In a small bowl, combine the panko crumbs, parmesan cheese, and parsley. Stir well to combine.
  • Once the onion and mushroom mixture has cooled, mix it with the Boursin cheese.
  • Add half of the panko mixture to the Boursin mixture and stir until everything is well combined.
  • Drizzle the mushroom caps with olive oil, ensuring they’re evenly coated. Stuff the mushroom caps with the Boursin mixture.
  • Dip the tops of the stuffed mushrooms into the remaining panko mixture, then place them on a small baking sheet.
  • Bake the mushrooms for 20 minutes, or until they’re tender and the cheese is melted and gooey.
    Optional: For a golden, crispy panko topping, place the mushrooms under the broiler for 1-2 minutes after baking, but watch carefully to avoid burning.