Those who know me,

know I love baked goods.
Someday it is going to come back and bite me in the rear.
For now I enjoy every second of them!
I came across this blog, and it inspired me.
I give you, Bake at 350.Bridget has some awesome recipes,
tips, tutorials, and information!
She is amazing.
I am now making these adorable cookies
for Rylee's birthday.And a similar Spiderman face version for Dallin's birthday.
Won't they make the perfect Thank You For Coming gift?!
I am super excited to practice them!
:: Source - Photos and Banner from Bake at 350::

Almost Done!

I feel like I am always playing catch-up!
I forgot to post about our progress with the entertainment center!
The only thing left to do is staining, then adding the trim.
The drawers and doors were the hardest part.
Thanks to my wonderful hubby, they look beautiful!
I will definitely post again once it is up in our house!

Lately I have been searching for a Butterfly Bow Tutorial.
I want to make one for Rylee for her first birthday,
because the party theme is butterflies.
I found these tutorials.
They are all SO cute!
Go ahead, try one!
Happy Tuesday everyone!

Ribbon Butterfly Tutorial
at Hair Bows Wonderworld

Fabric Butterfly Tutorial
at LollyChops
(I LOVE these, I might use them as an applique for a shirt for Rylee!)

I apologize everyone,
Fridays always seem to get away from me and I forget to post!
I feel so bad, because there are some great deals out there just waiting to be highlighted,
and I am leaving you all hanging!!
Sorry.
So, goodbye Friday, hello Monday!

I found today's recipe in my blog surfing.
I am making it for Rylee's first birthday,
to frost her butterfly cupcakes from Hello Cupcake!
It is SO yummy.
Let me know what you think!

Vanilla Swiss Meringue ButtercreamIngredients:
5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

Directions:
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!) Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Yield: about 5 cups

::Source- Photo from: Annie's Eats /Martha Stewart.com::

I just wanted to share the latest Mormon Messages video.
I LOVED it.
Charity IS the pure love of Christ.
Enjoy.