This is Ethan, he's my nephew.

Tent

Chopping down the most prolific plant ever (Rose of Sharon. If you're thinking of planting them don't... seriously....)



Those are just last year's volunteers. There are literally dozens of these grown to about 8 ft tall around the perimeter of my yard. I've been chopping them down. With the resulting branches I decided to make tents for the girls.



I just lashed four branches together for each one, and then draped fabric over the branches. I'm planning on getting a bit more fancy with the fabric and adding buttons (Trillian asked to be able to close hers) and ribbons (To tie them to the branches.) The fabric comes inside when we're done playing since I don't want it to get ruined by the elements.

They loved them. T told me to leave her alone so she could take a nap.

Happiness

I'm always happiest when I have a project I'm working on.
Right now I'm working on developing a bunch of donut recipes.
So here is my interpretation of happiness:

Almond donut drizzled with honey

Chocolate donut with peanut butter glaze

Lemon donut with Raspberry glaze


Check out our blog circle by going to http://www.laceybphotography.blogspot.com/

DIY Tanglefree headphones

I made this video for Modcloth's DIY Boss contest. It was a lot of fun to make! I might do a few more to put here.

Cinnamon Bun Donuts

Ingredients:
1/2 c all-purpose flour
1/2 c whole wheat flour
1/4 c brown sugar
1 t baking powder
1/2 t cinnamon
1/2 c whole milk
1 egg
1/2 tsp vanilla extract
1 tbsp butter, melted

Directions:
Pre-heat oven to 350F.

In a large bowl, mix together dry ingredients.
In a separate bowl mix wet ingredients. Add wet mixture to dry mixture and stir until combined.
Pipe or spoon the batter into a greased 6-donut pan.

Bake 12 minutes
Allow to cool slightly before removing from pan, about 5 minutes.

Cream cheese glaze

1/2 c powdered sugar
1-2 T cream cheese, softened
1 t vanilla extract
1-2+ tsp whole milk

While donuts are baking or cooling, make the glaze by combining powdered sugar, room temperature softened cream cheese, vanilla extract, cinnamon, and milk/cream/water. Whisk or stir to combine, adding the liquid, one teaspoon at a time, until desired consistency is achieved.

Dip the donuts into the glaze while warm (or cool).

Love and Sweetness

I've entered a once a month photo challenge over at Clickin Moms.
Once a month you'll see what I've come up with for the theme we've been given.

For February our theme was Love and Sweetness.

The theme was perfect timing for us. My sister's cat had kittens! The girls and I made the trip north to visit my mom but of course we made the stop at my sister's house. Trillian was hugging and loving the kittens so much. She even begged "Can I take one home? PLEASE???" As adorable as they are, our house is already at maximum capacity for pets (possibly beyond depending on who you ask).

Check out the other members of our group by clicking through all of our links!
Check out Lacey's Blog next!

Peanut Butter Power Bars

Trillian has been a little picky lately. I've been worried about her nutritional needs not getting met. Dahlia eats anything. Trillian on the other hand is on a chicken nuggets diet.
Yesterday I adapted some Peanut Butter Power Bars from one of my favorite cookbooks: Grazing: A Healthier Approach to Snacks and Finger Foods. I passed one to T asking if she wanted a piece of my giant cookie. She gobbled it up and asked for more. Since it was such a success, I wanted to share the recipe here.

Peanut Butter Power Bars - Trillian's Giant Cookie
Ingredients:
1/3 cup brown sugar
1/4 cup peanut butter
1/4 cup whole milk
1/4 cup honey
1 t vanilla extract
2 T canola oil
3/4 c whole wheat flour
3/4 c old fashioned oats
1/2 t baking soda
pinch salt
1/2 c raisins
1/4 c slivered almonds
1/4 c hulled sunflower seeds
1/4 c shredded coconut
2 T ground flax seed

Directions:
Preheat oven to 350F
In a large bowl mix wet ingredients (first 6). In a smaller bowl mix flour, oats, baking soda and salt. Add flour mix to wet ingredients, add remaining ingredients and stir until very well blended.
Pat into a greased 8 x 8 pan. Bake for 20-25 minutes until golden.