apron skirt #2

made another skirt…love it…especially with the addition of pockets!

pockets for tools…markers…sticks…whatevs…

or seeds…silverware…i’m sure some bugs will make it in there too…

what to sew next???…i think some pretty dish cloths…

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hamburger buns…homeade ones!

i made these for my father in-laws 60th birthday bbq…they were a hit…much better than the 99 cent bag i was tempted to buy at the grocery store!  plus…they were easy peasy.  the only thing i did wrong was not make twice as many! 🙂

bun recipe was adapted from cook like a champion next time i think i’ll add some more seeds to top my buns…maybe some poppy & sunflower!

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apron skirt

i finally dusted off the sewing machine…it felt good to check something off my list.  i made a skirt for claire…she wanted a sleeping beauty one which i found the perfect fabric for!  it has a removable & reversible apron….very cute!…the next one i plan on adding pockets!  you likey?

ps:  you’re going to just die when you see the fabric for the next one!

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cheesy egg & canadian bacon cups

these are super easy.  plus they are great for portion control & are completely customizable!  just think of all the options…you could add some roasted asparagus, prosciutto & parmesan or some leftover chopped steak & swiss or perhaps some sausage with a drizzle of maple syrup…anything could work!

RECIPE:  cheesy egg & canadian bacon cups

 (recipe derived from tastykitchen.com)

here we go…hold on…this may be toooo easy to make!

first preheat your oven to 350 & spray your muffin tin…then you gather your ingredients…

enjoy!

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teacher’s gift

it’s back to school time.  yes!  a few hours a few times a week for claire to be back at school…which means a few hours for mommy to check things off her list to spend time with harper & hazel.  to show our APPRECIATION to claire’s teacher we decided to craft a little something to say THANK YOU, WE THINK YOU ARE SWELL! 

So we started with this…

 & a few boxes of these…
 

 & started hot glueing away…

  just keep glueing, glueing, glueing…just keep glueing… 

& you’ll end up with this!…a fun little vase.
hooray for fun little vases!
 
 
we are planning on filling it with sunflowers from the garden!
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a delish root beer float cake

i was going a wee stir crazy last night…as you know baby waiting is excruciating!…laundry was done…house was mostly clean…so hmmm…what to do…aha-bake…a root beer float cake!  nothing is much better than a float…of any kind…so picking this cake was a no brainer!

yum…2 thumbs up!  make sure you serve with some vanilla ice cream!  & share with family…especially since family is taking 2 kids off your hands overnight…hooray!  today would be a perfect night to push out this baby! 

 ROOT BEER FLOAT BUNDT CAKE RECIPE

   (adapted from brown-eyed baker)
makes one 10-inch bundt cake

prep time 30 minutes | bake time: 35 to 40 minutes

for the cake:

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
½ cup unsalted butter, cut into 1-inch pieces
1¼ cups granulated sugar
½ cup dark brown sugar
2 cups all-purpose flour
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs

for the root beer fudge frosting:

2 ounces dark chocolate, melted and cooled slightly
½ cup unsalted butter, softened
1 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2½ cups powdered sugar

1. Preheat oven to 325 degrees F*. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.

2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

3. In a medium bowl, whisk the flour, baking soda and salt together.

4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.

5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

6. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)

7. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.

*Note: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.

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mallards

have you ever been to mallards ice cream up in the B’ham?  well if you haven’t…you should…right now…go…rain or shine…you’ll love it!  it’s all homemade using fresh, local, & organic ingredients…plus they have some very interesting flavors floating amongst the usual vanilla, chocolate & strawberry…for example…i had the licorice…black licorice that is…i saw avocado up on the menu next to lemon cheesecake & rhubarb pie!  ps:  they let you sample before you give your final answer…very good to know!  go enjoy the local laid back vibe…there is lots of seating & fresh air…on nice days they open their garage door storefront!  plus…it may inspire an idea for christmas decor…see below! 😉

 

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