Friday, September 30, 2011

Lace Skirt

I am so excited to be part of the SEW  AND TELL contest over at


 I (along with my Mom) sewed my skirt using Vogue 1199. My 5 year old loves fashion and always wants to match me, so I used my left over material to make her a skirt. She is pretty thin, so I made up a pencil skirt pattern, using three pattern pieces. The front piece has 2 3inch darts, and the back has a slit (just like mine, she notices the small details). I put elastic in the back, so the front has a smooth look. The stretch was mostly lost when I topstitched over it. Good thing she has no booty!


 This sweater is her favorite thing to wear. She loves to layer clothes!

I made the bow in her hair our of the cuff of the shirt. I used a strip of material to make a rolled fabric flower for the center, then glued it all together on a clip. I think it screams 80's. (probably because I had a lace bow headband when I was her age)


I added some lace to the front, after seeing this tutorial. I got the lace from this lovely thrift store shirt that I  tried to refashion into her size.

 Here is the sweater before...and the lace I cut off the bottom of the shirt.
I hope you enjoyed it as much as we do!
Go see the other projects!





A Craft A Day






 

Thursday, September 29, 2011

Dairy-Free Cupcakes


I have been looking everywhere for dairy free treats for Addie. I found a recipe on Our Best Bites, and changed it to be dairy free! These cupcakes are awesome, even for the pickiest eaters! They taste great!

Easy White Cake
1 box white cake mix (Make sure this is a milk free cake mix...very few brands are)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream  (I used Sour Supreme a Tofutti product found in the health food section of your grocery store)
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp almond extract
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
For Cake: Pour into greased, floured pans (fills two 8 or 9″ rounds) and bake according to cake package directions.


For the icing, I used the Creamy White frosting from the Better Homes and Gardens Cook book

Creamy White Frosting

1 cup shortening
1 1/2 tsp, Vanilla
1/2 tsp. almond, lemon or mint extract
4 1/2 cups powdered sugar
3-4 TBS soy milk

Beat shortening, vanilla and extract with an electric mixer, slowly add half the powdered sugar, beat well. Add 2 TBS milk, gradually add rest of powdered sugar, and another tablespoon milk to reach spreading consistency.

I also used a Lemon cake mix with lemon extract in the icing...it was great!