Lauren over at Lauren's Creative is also a wonderful mother to an adorable little girl. She makes her little girl all kinds of cool stuff; from hair clips and ties to just adorable little girl related things. The one I had my heart set on fabric-lifting (is that even possible?) was this.
She made an A-D-O-R-A-B-L-E wipe case! I always seem to lose those stinkin' hard cases as soon as I buy them. I think that my daughter may eat them, because seriously- they don't even make it in the house from the store. I made this one for someone else special (who reads my blog and has a small child, or children maybe.....) and it fits her personality, and I loved the pattern. Sooooo cute, and I had fun making it.
There is a great video to show you how and there is also a recipe. I'm leaving this to Lauren, because she's done such a great job of it!
Here is another I whipped up real quick, and I think I like this one as much as the first! It would almost make a perfect little clutch!
These are called 'Hunka Chunka Chewy Chocolate Chip Cookies' and they are from the book 'Sticky, Chewy, Messy, Gooey Treats for Kids' by Jill O'Connor. We got it as a wedding gift (along with some amazing kitchen goodies) and I have been eyeing this recipe for a few days now. I had to go grocery shopping today, so I got myself dark brown sugar and chocolate chips, since they were the two things I didn't have around.
Hunka Chunka Chewy Chocolate Chip Cookies
From Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O'Connor (Chronicle Books, 2009)
Makes 18 big (like REALLY big, bigger then a softball big) cookies
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
2 eggs, plus 1 egg yolk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups semisweet chocolate chips
Line 2 baking sheets with parchment paper or coat lightly with nonstick cooking spray. Set aside. (I didn't bother, I used silicone baking sheets on my cookie sheets and they always work!)
In a large bowl, mix together the melted butter, sugars, vanilla, eggs, and egg yolk. Sift the flour, baking soda, and salt into the bowl and stir the ingredients together to form a soft dough. Stir in the chocolate chips.
Using a 2-ounce self-releasing ice-cream scoop or a 1/4-cup measuring cup, form large balls of cookie dough. Place on a parchment paper-lined baking sheet, 9 to a sheet to allow room for spreading, and chill the dough for at least 30 minutes or up to overnight.
Preheat the oven to 350°F.
Bake the cookies until they are golden brown and crisp around the edges but still slightly soft in the center, 15 to 17 minutes. Transfer to a wire rack and allow cookies to cool completely on the baking sheet before eating.
Anyways, Zoe watched me make these, and was helping the whole way through ('light on! light on! (in the oven)) and then the demands of cookies. Which after they cooled a little I gladly gave her to taste. YUMMMMM-- they were definitely better than the Albertson's cookies we worship around here, and really not too difficult to make.