11.27.2012

Diaper Bag Project!

Hi Everyone!
I am currently in the process of making a Diaper bag/Hospital Bag/ S.O
(significant other) bag post! I have gathered info from pretty much every baby site I can find and hope to make a great list of suggestions for hospital preparedness  Of course I'll be able to test its efficiency in about 6 weeks. :D AHHH! But I am excited to find out if all this advice is true or not!
My diaper bag is a Petunia Pickle Bottom in the Boxy Backpack style, color is Moroccan Mint. 

My hospital bag that Ben got me is a Steve Madden overnight bag. (We found it at Marshalls, I can't find a link to it anywhere as of yet)



I'm excited to fill them up! Look out for the official post!

11.23.2012

33 Weeks!

This week has been interesting. I have had intense heartburn for awhile now, but this last week it has reached a whole new level. It is so bad it gives me back and chest pain, and apparently it is making my esophagus spasm. So my doctor put me on a new prescription. And I am praying it helps. I have also had crazy pinched nerves this week, usually in the  middle of the night. Baby is doing weird stuff to me! haha But there are only 7 weeks left, and I am going to savor every second with this little guy. :)


How far along? 33 weeks!
Total weight gain: 106 to 138!
Maternity clothes? All the time. 
Stretch marks? Stomach still clear! Some have appeared other places though:( haha
Sleep: SO horrible.
Best moment this week: Getting ready for Christmas! and Finishing the vinyl on Bennetts wall FINALLY.
Miss Anything? Sitting normal
Movement: Pretty sure he has ADHD. He is nuts.
Food cravings: Potatoes like usual and Chocolate.
Anything making you queasy or sick: Nope
Gender: BOY
Labor Signs: More Braxton Hicks. and pressure
Symptoms: Just being uncomfortable sitting, swelling, back pain. Nerve pain. Charlie Horses. Pinched nerves.
Happy or Moody most of the time: Anxious!
Looking forward to: CHRISTMAS!!!!! and only having 7 weeks left!!!

11.15.2012

32 Weeks!

This last few weeks has been crazy! We are getting closer and closer to the nursery being done. We just need the crib to hurry and come! I updated my etsy shop & put some examples of the design options I have now on a blog post.  Check it out here! (click to open post)


How far along? 32 weeks!
Total weight gain: 106 to 136! 30 POUNDS!!!!!
Maternity clothes? All the time. 
Stretch marks? Stomach still clear!
Sleep: Getting better. 
Best moment this week: Finishing most of the semester and almost being done with school work for a month or so!
Miss Anything? Being able to bend over to paint my toenails. 
Movement: ALWAYS..... HE IS CRAZY
Food cravings: Chocolate Shake
Anything making you queasy or sick: Raw meat
Gender: BOY
Labor Signs: More Braxton Hicks. 
Symptoms: Just being uncomfortable sitting, swelling, back pain. Nerve pain. Charlie Horses. 
Happy or Moody most of the time: Anxious!
Looking forward to: Only having 55 days left til B day!!!!! :)

Newest update of the room situation: (notice the 10 inches of vinyl missing. haha I ran out AGAIN!)


And one of the carseat covers I have finished for Baby B!:



11.13.2012

Sew Boss Designs

So, I recently added a design option to my Sew Boss shop on Etsy!
It has invites, announcements, ect.
The pricing is for the cutsom design and the buyer can order cards from Walmart, Sams Club, Costco, ect...
Its the perfect option if you dont want a generic card from those shops, and its super cheap!
Here is the link to my shop

Here are some examples of Designs I've put on today:

 










11.04.2012

Homemade Buttercream

This recipe is from Wilton and it is THE BEST buttercream EVER.







Makes 3 cups of Frosting
Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract (CLEAR IS IMPORTANT IF YOU WANT WHITE FROSTING!)
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), leave out butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes

Good Cupcakes!

I have really come to love LOVE trying fun cupcake ideas this last year. Mostly because I can actually bake a cupcake without completely butchering them... ha
But working with fondant and frosting is really fun! and you hardly need any sort of cooking skill to do it!
a couple of the cupcakes I've done this last year are the Peacock Feathers, and the Bunny Bum cupcakes.







I made the Bunny Bum Cupcakes for Easter 2012, and the Peacock ones for my sisters bridal shower. She LOVES peacocks.

Both of them were super easy. I always ALWAYS us a few things when doing cakes and cupcakes.



The first is Pillsbury Moist Supreme cake mix. Unless I'm doing a cake mix by scratch, this is the BEST mix available. It has pudding mix in it, so it is super moist and super easy to use. As long as you don't over bake it, you are set to enjoy some delicious cupcakes! The toothpick test never fails in this case!


MAKE SURE IT SAYS 1 CUP OF PUDDING ADDED ON THE TOP!



The second is either homemade butter cream recipe that my mom SWEARS by. You can see that HERE.

But if you don't have enough time you can never go wrong with Duncan Hines Home Style Frosting. you can really use any store bought frosting and have a great outcome just MAKE SURE YOU DON'T GET THE WHIPPED FROSTING! (it is too airy and its horrible to add color to) The secret to great frosting is whipping it yourself, I always just dump the tub into my kitchen aid and whip it up for a couple minutes. It makes it easy to work with and super smooth. Which really helps if you are piping it on to your cupcakes.




To add color to your frosting (which is easy to do if you already have it in a mixer to whip! ) I always use Wilton Food Color Paste, regular food coloring is too watery and doesn't give you as concentrated of a color. (You use red and end up with a big bowl of pink. yuck) The food coloring paste always gives you a deep beautiful color without changing the texture of your frosting.






One thing I always get asked is how I frost my cupcakes. And it is SUPER SUPER easy. I started by looking on Youtube for piping techniques. This chart helps you know which tip to buy to get whatever look you are going for. Really practice makes perfect in this case.






Lastly I always make my own fondant. There are plenty of places you can buy fondant already made, but making your own is cheap and honestly I think its easier to work with. I use a mini marshmallow recipe for my fondant (its not professional grade fondant, but holy cow it tastes 100 times better!)

Here is the tutorial I use to make my fondant. (It is from a blog called Clockwork Lemon, so she gets all the credit for it!) Beware, It is messy.... but as long as you are careful it is easy to do. Plus making your own means you can really make it an ANY color!






Anyway, I LOVE making cupcakes! I hope this helps anyone who wants to create some fun treats at home!

Cauldron Cake Pop Tutorial

We went to dinner at Ben's parents house on Sunday and for the dinner I decided to make Cauldron Cake Pops.



I make my cake pops in a Babycakes Cake Pop maker. I have found it to be really easy to use, but you have to be quick, because it cooks these babies FAST!
I bought mine at Kohls. Here is a link to the maker on amazon.







I just use regular cake mix, but the BabyCakes maker comes with a book of recipes. Click here for my cake mix tips.
I added purple coloring to white mix, this is what the pops look like straight from the maker:



To cool the pops I put them in a bowl in the freezer. Having the pops super cold helps when you dip them. It is really easy to rip them open while dipping especially in chocolate. So frozen is best!

To dip the pops I buy Wilton Candy melts (you can get them from Joanns or Walmart or really anywhere!)


The melts come in the form of little drops. They melt in the microwave. I keep them warm at the right consistency in a fondue warmer.



To dip the pops you first need to dip the tip of the sticks into the chocolate. I use lolipop sticks (again from Joanns or Walmart or any craft store.) They look like this:



I let it sit a few seconds to have the chocolate harden a bit and then insert it into the pop. Then dip the pop straight into the chocolate. BE GENTLE. They are delicate, and be careful not to dip them too far or coat them too thick. If the pop is too heavy it will rip off of the stick. For this pop I needed the top flat so I layed the pops on the top to cool on a sheet of wax paper. (For round pops i buy a piece of foam and stick them straight in to cool off)





I then put the pops on a piece of wax paper on a cookie sheet and into the fridge. The pops need to be cool before you add more decoration to them.
After they cool they will be flat on the top and completely hardened.

To make the cauldron I first melt some orange candy melts and put it in a piping bag (you can also put in a zip lock bag and cut the corner really small) I piped "Fire" on the bottom of the cauldrons and back into the fridge they went.

The last step I pushed them into a block of foam so they were now right side up. I melted Lime Green Candy melts and piped them (this time with a bigger tip) onto the top of the pops. I placed candy bones in the green chocolate. (You could use any candy or none at all)
Ta da! They are done!


Put them (while still in the foam block) in the fridge to cool and harden. I then wrap them in plastic covers(Wilton brand from joanns or any store)





You can tie them with ribon or twist ties!

To display I usually buy a round syrofoam ball and place in a vase. Then arrange the pops in the ball. (I forgot to take a picture this time..)
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