Twirly Skirt

I made this Twirly Skirt for Jayne last night and it turned out so cute! I followed this online tutorial. Click HERE for the link to the tutorial. Some of the instructions were a little sparse but I figured it out and it turned out so cute. I'm going to make another today with some fabric Jayne had me buy months ago to make her a skirt. She's got another SC outfit ready for Saturday! Fight on!

Love the Bag

I put this bag together for my friend for her Bday! I just loved how it turned out and really want one for myself now.

Also got some custom pillowcases, a lovey, and a another friends custom Baby Blanket done. Pictures of that to come. I can't wait to get picture with the new baby in it!

Happy Halloween!

I decided to make this Halloween inspired table runner and some throw pillows to add to my Halloween decor this year. I just bought some fabric and made this up. I did 4 black square pieces in the middle for my center piece, then did a pinwheel on either side of that, then 4 nine-patch blocks on either side of that. I pieced the back together, quilted it, and added some thick black rick-rack on the edging. I think it turned out very "halloween'ish".

I LOVED how the cupcakes turned out on my new cupcake rack I got for my bday! Besides red velvet, I think this is my new favorite cupcake recipe cause I just love anything with chocolate chip cookie dough in it! I got this from my Etsy Busy Mom's Team Blog. Here it is....

Chocolate Chip Cookie Dough Cupcake!

Ingredients:

* 1 1/2 cups all-purpose flour
* 1/4 teaspoon sea salt
* 1/2 cup butter, softened
* 1/4 cup white sugar
* 1/2 cup brown sugar
* 2 teaspoons vanilla extract
* 1 cup miniature semisweet chocolate chips

* 1 (18.25 ounce) box yellow cake mix
* 1 1/3 cups water
* 1/3 cup canola oil
* 3 eggs

Directions:

1. Whisk together the flour and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. (This "cookie dough" is a slight variation from the kind that you cook - it has no baking soda or eggs. Since it won't actually cook, there is no need for these ingredients... not to mention the risks of eating raw eggs.)
   
2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake (as it cooks, the cake batter will envelop the cookie dough - the cupcake will cook, while the cookie dough only defrosts!).
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.