Here’s a glimpse of what we’ve been up to lately. . .
Making a tablecloth for an upcoming birthday party (the fabric banner shown was purchased on etsy at Starlit Nest Gifts)
and fabric triangles for our attempt at making our own banner
dipping wooden spoons in paint and chalkboard painting dessert cups (the tutorial for the spoons is here and I came up with the chalkboard painted dessert cup using leftover chalkboard paint on clear cups – I know, not rocket science, right)
making blueberry moon milkshakes
sewing a baby blanket, burp clothes, and changing mat for my new niece
making this yummy Raspberry Pineapple Yogurt Cream (recipe below)
and whipping up these cute pretzels from YUM! Magazine with the kids. They’re super easy, just pretzel twists, colored melting chocolate, mini M&M’s, mini chocolate chips, and food writing markers for the bunnies.
Raspberry Pineapple Yogurt Cream Adapted from here
8 ounces mascarpone
5.3 ounces greek raspberry yogurt
1/4 heaping cup of crushed pineapple, not drained
3 heaping Tablespoons of powdered sugar
pink food coloring, optional
chocolate shavings, or curls
Beat the mascarpone cheese with the powdered sugar. Add the yogurt and the crushed pineapple, beat until combined. Add food coloring, if desired (I do because when I mix everything, the end result looks beige). Scoop into individual bowls, and top with chocolate. Refrigerate leftovers!