March 2015 archive

Baby Shower and Funfetti Cake

Last Sunday we had our baby shower.

That went swimmingly. Even with a tiny bit of family drama thrown in. I got a few homemade gifts that are super adorable.

My oldest sister knitted this adorable little button up sweater for Rohan. It pulls at my heart strings it is that adorable.



We were gifted this adorable Star Wars book– full of spoilers! But oh so adorable!

After the baby shower we managed to get a crib and changing table put together. Both items are from Ikea and already the kitties are helping us test out the crib.


I made all of the sweets for the baby shower. Including homemade marshmallows, sugar cookies, marshmallow fudge and cake balls.


I didn’t take many pictures of the cake ball process. There are a lot of steps but overall it is an easy process.

I first made my cakes. I followed this recipe exactly.  For my rainbow sprinkles I used my homemade sprinkles. I allowed the cakes to cool over a day.



Heres where I have no pictures so lets use our imagination here.

Once the cakes were cooled I crumbled them into the stand mixer with a package of cream cheese. Mixed those together throughly and to top off the taste I added a table spoon more vanilla paste. Im on an ok level with cream cheese flavor so I added the vanilla to cover up that taste.

I then used a teaspoon to measure out the balls and roll them into shape. I chilled the balls in the fridge over night.

Once throughly chilled I rolled and covered the balls in almond bark and sprinkled with the homemade sprinkles.

Im pretty sure I ate most of the cake balls. They are that good.


More sewing related projects will come this week. 🙂



27 weeks

It has been a while since I did an update on my pregnancy. Thankfully it just hasn’t been that exciting.

I am at 28 weeks so this is my 27 week update. The doctor visits have still been every 4 weeks, I haven’t switched over to the every two weeks. Thats how non eventful this pregnancy has been.


I was told to think about ice cream in this picture. Clearly ice cream makes me happy.

How far along: 28 weeks.

Sleep: Almost sleeping through the night. I still have to get up and pee every few hours. And of course still cuddling with Wicket. 

Diet/ Cravings: A steady diet of ice cream. A few nights ago the husband took me out to ice cream at midnight. Thank goodness for Margie’s Candies being open late!


Symptoms: A lot of baby Rohan kicking around. You can visibly see him punching. This all freaks the husband out. He thinks the baby is more like an alien. I am more attached to these kickings.

Wearing: Maternity shirts and the husbands tee shirts. Ive sized up on the maternity shirts. I also found jeggings at Old Navy that have an elastic waist. I have been living in those. I would love to get a second pair.

Looking forward to: The baby shower is this Sunday. I am so excited to get this baby shower over with. So much stress. ugh. But after the baby shower we plan on setting up the nursery corner. That part I am excited about.


For Christmas the husband got me the Millefiori Quilts book. The one with the La Passacaglia quilt. I am excited to start this quilt I just have no idea where to start.

Any advice? How should I start? Which cog do I start? Do I just pick a random one and go with it?


Funnel Cake

Ive been on this amazing diet for the last 27 weeks.

It is called being pregnant.

I saw a picture of a funnel cake on Pinterest and immediately wanted one (some).

I found a recipe easily enough and was able to build my own off of that.


To make my funnel cakes I mixed together two cups pancake mix. The just add water stuff- instead of adding water I added 1 1/3 cup butter milk,1 tablespoon almond extract and 1 egg. Mix together throughly.

Let the mixture sit for a few minutes. If not making right away place in the fridge.

I added oil to my cast iron and let that baby heat up. I spooned my funnel cake mixture into a plastic squeeze bottle. A plastic ziplock baggie could work too.

I used a heart shape cookie cutter and squeezed the mixture into the cookie cutter template. To make the funnel cake I did loops that over lap in the cookie cutter. Let the funnel cake sit in the cookie cutter for maybe 5- 10 seconds and then move onto the next funnel cake.



Im sure you’re not suppose to do that many in one pan but I found doing several at the same time totally manageable.

Cook on each side for about 45 seconds to a minute- or until golden brown and flip.



Place on a paper towel and sprinkle with powdered sugar while still hot.





I also sprinkled mine with a cookie sugar. I found this at my local spice shop. In this mixture is brown sugar, cinnamon, vanilla powdered and cardamom. I like it on all pancakes.

Fruit and jams would also taste great on these funnel cakes. My cakes didn’t last long enough for me to try it with those.

Soon there will be only one cake left.



Funnel Cake 

2 Cups pancake mixture

1 egg

1 Tablespoon Almond extract

1 1/3 Cup Buttermilk


Mix everything together throughly.

Let mixture sit for a few moments- if longer place in fridge.

Heat oil in pan till hot.

Using a cookie cutter template squeeze mixture into cookie cutter in hot pan.

Cook on each side for 45 seconds to 1 minute. Or until golden brown.

Place on paper towel to get excess oil off.

Serve with powdered sugar, cookie sprinkle, fresh fruit or jams.


Honey Butter

There is this amazing restaurant here in Chicago called Honey Butter Fried Chicken.

They do fried chicken served with honey butter.

This is an amazing combo. I never thought it could be so good. It is like heavenly.

Now I know I cannot go out and eat there every few nights. We would become poor and fried chicken is not the greatest thing for you. Taste wise it is the greatest thing for you.

So armed with my taste knowledge of honey butter I knew I had to be making some for our “fried” chicken nights. ( I bake my chicken in olive oil instead of pan frying. Perfect crispiness and still taste great)

I used Kerrygold butter for this honey butter. I wanted something of a higher quality. I wanted the taste to be just right.


I let the butter sit out to get room temperature. Using my stand mixer I whipped the butter till creamy smooth and then added about 4 table spoons of honey.

I used clover honey but I am sure orange honey or some other flavoring would be great. Maybe cranberry honey for thanksgiving. Noms!

Beat until fully combined.




I stored mine in tiny mason jars. One jar is for us and the other jar is for some friends who also love the honey butter fried chicken.

Look at those tiny specks of delicious honey!



Honey Butter 

2 Sticks high quality butter at room temperature

4 Tablespoons honey (or more depending on your sweetness level)

Beat room temperature butter till fluffy. Add in honey. Beat till fully combined.

Store in covered container in the refrigerator.

Enjoy that stuff on everything! I am tempted to make corn bread just for this honey butter. 🙂

WIP Wednesday and Sugar Cookies

This week i have not felt terribly motivated.

I haven’t done much sewing work. I have looked at a lot of pictures on Instagram and Pintrest.

I did do a little prep work for our baby shower that is coming up in a few weeks. We were depending on my mom to do a bunch of things but the past few weeks she has just flaked out on us. This is pretty typical for her so at least we were not surprised.

I made sprinkles for some of the other desserts that I will be making.


I used my tried and true recipe for these and I used almond extract for the flavoring.



So much better than store bought sprinkles! Totally worth the work.

I then made a batch of cookies. We haven’t had cookies around here in a while- especially sugar cookies. I wanted something easy that would come together quick and taste good. I am not interested in doing a lot of work the days before the baby shower. But these cookies I think will be worth it.


I wanted to get the taste of my icing down before the baby shower as well. So even though the icing on these cookies may be ugly and uneven I wanted to get it done quick. I was doing it for the taste after all and not the prettiness. At least not yet. I hope they will be a bit more even and pretty for the baby shower. Ill probably be more motivated to get them done for the shower as well.


My husband called these little babes “heart coins”



Every thing turned out and taste great.

Sugar Cookie Recipe

3 Cups Flour

Pinch of Salt

2 Sticks of Butter at room temperature

1 Cup White Sugar

1 Egg

2 Teaspoon Almond Extract (or Vanilla)

1 Tablespoon Milk

In large bowl sift together flour and salt. Set aside

In electric mixer beat together butter and sugar until fluffy.

Add egg, almond extract and milk. Mix until fully incorporated.

Add flour mixture. Mix on low speed till fully combined.

Form dough into two balls and refrigerate/ chill for about an hour.

Preheat oven to 325

After chilling let the dough sit for a few minutes. Roll dough out to about 1/4 inch thick. Consistency is key here. If any cookies are thinner they will cook and brown faster.

Cut out cookies using cookie cutters. Place cookies on parchment lined cookie sheet.

Bake 10-14 minutes or until the cookies are slightly golden brown on the bottom.

Let cool for about 5 minutes on cookie sheet before transferring to wire rack to cool.

Enjoy those cookies!